I’ve been learning a whole lot about the gut, digestive health, Irritable Bowel Syndrome (IBS) and the low FODMAP diet as of late. It’s fascinating stuff! The low FODMAP diet is a relatively new protocol for managing symptoms of IBS, and research has proven it to be successful in relieving the symptoms of 75% of people dealing with IBS and digestive health issues. Diet is an obvious factor when it comes to our digestive health, but other factors like gut bacteria, stress, caffeine consumption, exercise, hydration, and eating patterns can also have a significant impact on how well our bodies absorb nutrients and whether or not the digestive process causes us uncomfortable symptoms like gas, bloating, abdominal pain, and abnormal bowel movements. These things can really impact your day to day life, and prevent you from living fully and confidently. Sometimes, the only advice given to people with digestive health issues (diagnosed or not) is to eat more fiber and drink more water, which usually doesn’t help. The low FODMAP diet is a welcome addition to IBS and digestive health symptom management, and it’s seeing real results!
Aren’t pancakes just the most perfect, iconic breakfast food? In all their fluffy, cakey, maple syrup soaked glory, they’re pretty wonderful to wake up to. Of course your traditional flapjack encompasses all these wonderful qualities, but is less than stellar from a nutrition perspective. I remember being made pancakes for breakfast on some special weekends growing up, and I also remember how deliciously unsatisfying they were at the same time. Eating a standard portion of pancakes will likely leave you feeling pretty hungry in less than a few hours. You’ve got all the white flour to thank for that. With little fibre and protein, while pancakes may be a yummy and comforting source of carbohydrate necessary for body function and energy, they do little to satisfy our appetite, and lack the power to start your day right with a wide range of nutrients necessary for health.
Well, September has flown by, hasn’t it! I’m into the thick of my coursework – I made this cool stuff pictured above in my chemistry lab, its name is Potassium trioxalatoferrate (III) trihydrate – and involvement in professional student associations such as the Students’ Human Ecology Association, the Canadian Association of Foodservice Professionals, Nutrition Initiatives for Kids, and FRESH are all underway. They all seemed like fantastic opportunities with great potential, so I kind of signed up for everything. I’ve already attended a real-deal-with-a-sommelier wine tasting/networking event courtesy of the London branch of the CAFP, and I’m definitely ok with that.