Christine  Bailey  MSc  PGCE  MBANT  CNHC  AFCMPwww.christinebailey.co.uk

Nourishing  the  Gluten  Free  Consumer  

Christine  Bailey  MSc  PGCE• Degree  Qualified  Nutritionist and  Chef  • Food  &  Health  consultant  with  over  18  years  experience  in  the  Industry

• Recipe  &  Product  Development• Cookery  &  Health  Presenter• Author  of  over  13  recipe  and  health  books  including  GF  and  paleo books

• Email  :  christinembailey@hotmail.com• www.christinebailey.co.uk

Nourishing  The  GF  Consumer

• Consumer  health  concerns  when  switching  to  mainstream  gluten  free  products

• Nutritional  considerations  for  new  product  development

• Beyond  Gluten  free  -­‐ future  developments -­‐cross  reactivity,  paleo eating,  low  carb,  ‘superfoods’,  functional  nutrition

What  Can  Happen  When  You  Go    Gluten  Free?

You  probably  won't  lose  weightGluten-­free  doesn't  equal  calorie-­free

Many  gluten-­free  versions  of  foods  contain  more  calories,  more  fat,  more  sugar,  and  more  sodium  than  their  gluten-­ous

counterparts.

You  May  Spend  More  Time  in  the  Bathroom  More  than  90%  of  Americans  fall  short  of  recommended  daily  amount  when  it  comes  to  fibre  – the  main  source  are  grain  based  foods

Switching  to  Gluten  free  can  reduce  further  your  intake

Fibre  feeds  the  microbiome  and  supports  production  of  short-­‐chain  fatty  acids  like  butyrate  – essential  for  gut  health  

You’ll  Struggle  to  Get  Out  of  Bed

• Grain  based  products  provide  a  number  of  nutrients  – iron,  B  vitamins,  magnesium  – all  essential  for  health  and  energy  production

• Many  coeliacs  are  already  very  low  in  nutrients  due  to  malabsorption

• New  Gluten  free  options  need  to  be  nourishing  rather  than  empty  calories

Am  J  Gastroenterol  2001;96:132-­‐137

Inadequate  Intake  &  Quality• Inadequate  intakes  of  essential  nutrients  such  as  folate,  vitamin  B12,  calcium,  iron,  and  fibre  have  been  noted  in  coeliacs

• “Low  glycemic,  nutrient  dense  gluten-­‐free  alternatives  are  needed”  Baye  2014  

Bardella,  et.  al.  The  American  Journal  of  Clinical  Nutrition.  72  (4):  937-­‐939.  Hallert,  et.  al.  2002.  Alimentary  Pharmacology  &  Therapeutics.  16  (7):  1333-­‐1339.  Thompson,  et  al..  2005.  Journal  of  Human  Nutrition  and  Dietetics.  18  

Nutrients  Lost  In  Processing

Demand  is  rising  for  naturally  nutrient  dense  Ancient  Grains,  Nuts  and  seeds

You  May  Become  Toxic• Many  gluten  free  products  are  based  around  rice.

• Rice  is  now  considered  by  some  to  be  a  major  source  of  inorganic  arsenic,  a  mineral  found  in  soil,  fertilizer and  water

• Spanish  researchers  found  that  following  a  gluten-­‐free  diet  significantly  increases  the  amount  of  arsenic  that  people  consume. http://tinyurl.com/nczmvgf

You  May  Become  Moody

• Blood  Sugar  Imbalances  are  more  likely  when  you  consume  high  GI  products

• New  products  should  focus  on  slow  releasing  ingredients  with  healthy  fats  and  protein  to  support  balanced  blood  sugar

• Coeliacs  are  more  prone  to  developing  Type  1  Diabetes  and  Hashimotos  – both  can  impact  on  brain  health  and  mood.

Nutritional  Quality  Matters

• Problems  with  Malabsorption  – particularly  relevant  for  newly  diagnosed  coeliacs  but  problems  can  persist  for  many  years

• Poor  Dietary  Choices– cutting  out  food  groups  or  eating  nutritionally  low  quality  products    may  lead  to  insufficient  intake  of  key  nutrients

• Certain  foods  can  block  absorption  of  already  low  minerals  e.g.  iron  and  calcium  (phytates)  (possible  role  for  fermenting  grains)

Malabsorption  may  Persist• Cross  contamination  can  invoke  further  damage  and  inflammation

• Persistent inflammation can  continue  despiteadopting a  GF  diet  

• Normalisation of the gut can  still  be incompleteafter 2-­‐4  years on GF  diet  

“Complete  normalization of duodenal   lesions is exceptionallyrare in  adult coeliac patients despite adherence to GFD”

Aliment Pharmacol  Ther.  2009  Jun 15;29(12):1299-­‐308.  Epub  2009  Mar  3

Low  Nutritional  Status• Corazza  et  al  found  that  67  percent  of  patients  with  overt  coeliac  disease  and  31  percent  of  those  with  a  silent  or  subclinical  case  had  malnutrition  at  the  time  of  diagnosis.

• In  addition  50%  of  CD  on  a  GF  diet  for  several  years still  showed signs  of  a  poor  vitamin  status.

• Bone disorders are more common in  coeliacstherefore attention to vitamin D,  calcium,  magnesium and other nutrients is important

J  Intern  Med 1994;236:183-­‐187.Aliment  Pharmacol  Ther 2002;16:1333-­‐1339.  

Cross  Reactivity  &  Intolerances

• Coeliac  patients  have  an  increased  risk  of  being  lactose  intolerant  

• Some  Coeliacs  also  adversely  react  to  milk  proteins  and  therefore  all  dairy  may  need  to  be  excluded  

• Some  studies  indicate  some  Coeliacs  cross  react  to  other  foods  (e.g ,milk  proteins,  oats)

Aristo  Vojdani,   Alternative  therapies  Journal  Vol 21  

Key  Nutritional  Considerations

• Glycemic  Load    /  Sugar  content• Fibre  /  Short  Chain  Fatty  Acids• Essential  Fats• B  vitamins• Iron,  Calcium,  Zinc,  Selenium,  Magnesium• Vitamin  D,  Vitamin  K  and  E• Probiotics

New  Trends  &  Developments

Trends  Affecting  GF  market• The  importance  of  functional  food    -­‐ not  only  does  it  taste  good  but  it  must  deliver  more  for  you.

• The  continued  growth  in  chia  &  other  superfoods• Focus  on  clean  eating  (removal  of  additives  etc)• Healthy  snacking  – the  “snackification”  of  food  • Linkages  between  weight  management,  digestive  health,  gluten  free  and  the  nervous  system  

• Sugar  as  the  root  of  all  evil  • Consuming  fat  is  good  for  you  (eg butter)  

Taste  Matters

While  the  perceived  health  benefits  may  drive  consumer  interest  it  is  the  improved  quality  of  

the  products  from  a  sensory  and  flavor  standpoint  that  has  kept  those  consumers  who  may  tolerate  gluten  in  their  diet  coming  back  to  

make  repeat  purchases.

Growth  of  Paleo Movement• Three  million   individuals   follow  the  Paleo diet  (56%  

women,  74%  have  college  degrees)  • Paleo Positioned  Products  grew  by  178%  in  2014!  • 65%  of  consumers  look  for  food  containing  “no  added  

sugar  – stevia  and  monkfruit represent  28%  and  4%  respectively  of  the  zero  calorie  sweetener  market  

• “Bulletproof”  has  become  the  latest  trend,  which  encourages  users  to  consume  a  majority  of  their  daily  calories  from  healthy  fats  

(Silverwood Partners  2015)

The  Paleo Movement

• Taking  cue  from  the  clean,  unadulterated  diets  of  our  early  Paleolithic  era  ancestors,  the  Paleomovement  has  taken  off  in  a  big  way.  Given  its  success,  Paleo may  even  begin  to  make  a  statement  in  segments  such  as  body  care.  

• For  the  Gluten  free  consumer  it  also  ensures  products  are  free  of  potential  cross  reactive  foods  such  as  other  grains  and  dairy

Popular  Paleo Flours

• Almond  flour  &  Nut  Flours• Seed  flours• Coconut  flour• Banana  flour• Chestnut  flour• Protein  powders  e.g hemp,  cricket  flour• Combined  with  arrowroot  and  tapioca  flours  for  consistency

Addition  of  Proteins

• Concern  regarding  sugar  content  of  many  snacks  and  rise  in  Diabetes

• Many  bars  and  snacks  now  contain  additional  protein  powders    -­‐ pea,  hemp,  rice,  whey,  cricket  flour  etc

• Hemp  is  most  popular  paleo option• Addition  of  seeds  – chia,  sacha inchi,  hemp,  flaxseed  to  provide  both  protein  and  healthy  fats

www.uggfoods.com

To  lead  the  trend  for  a  more  healthy  and  nutritious  way  of  eating  – making  it  easy  for  

the  consumer

‘Guilt  Free’  Foods• Paleo conforming  -­‐ simple,  whole  food  ingredients  that  follow  the  paleo doctrine  of  no  grains,  processed  sugars,  dairy  or  legumes.

• Low  sugar  (use  of  xylitol)• Addition  of  nutrient  dense  ingredients  – nuts,  seeds,  eggs

• Bread  and  Muffin  mixes,  ambient  market• Paleo Bites  &  Protein  Bars  for  the  snack  /  on  the  go  market  

Mission  matters:  More  and  more  natural  products  companies  are  starting  with  a  philanthropic  mission  and  building  a  suite  of  natural,  organic  and  healthy  products  to  support  and  grow  that  mission  and  create  a  positive  social  impact.

• Innovation  can  also  mean  simplification:    ingredient  lists  for  products continue  to  get  shorter  and  cleaner.  UGG  focuses  only  on    high-­‐quality,  whole  food  ingredients.  

• This  comes  at  a  price  – often  the  raw  ingredients  are  expensive  and  variable  e.galmond  flour  /  chia  seeds

• Sourcing  quality  products  to  ensure  consistency  can  be  difficult

Developing  Functional  Foods

• Creation  of  products  with  a  functional  role  –digestive  support,  blood  sugar  balance,  bone  support,  heart  health

• Addition  of  key  vitamins  and  mineral,  healthy  fats  and  protein  – more  through  natural  ingredients  than  additives

• Use  of  more  nutrient  dense  grains  and  pulses  e.g chickpea  flour

Moving  into  Mainstream  Quality  &  Taste  Counts

• Consumers  are  turning  to  products  with  higher  quality  standards  but  cost  will  still  be  a  driver

• Focus  on  clean  foods  that  pack  a  nutritional  punch  

• Adding  vegetables  to  mixes  e.g spinach  puree• Superfoods  – greens  and  berry  powders• Consider  using  paleo conforming  flours,  sprouted  and  fermented  grains,  ancient  grains,  vegan  friendly  products

• Higher  protein  options  esp for  snacks

Thank  You

www.christinebailey.co.uk