How do non-coeliac forms of wheat sensitivity differ from coeliac disease? Is gluten the only culprit for causing symptoms and inflammation? Can people with coeliac disease and non-coeliac forms of wheat sensitivity consume oats? Learn all this and more in our latest podcast episode with Advanced Accredited Practising Dietitian and gluten-free nutrition specialist, Dr Kim Faulkner-Hogg. Using a real-life case study and her 30 years of experience in the area, Kim also explains gluten’s involvement in non-coeliac autoimmune conditions, the steps for deciding whether a gluten free diet is the best approach and how dietitians can advocate for their patient’s quality of life.
Dr. Kim Faulkner-Hogg is an Advanced Accredited Practising Dietitian with 30 years experience with coeliac disease and gluten free eating. Kim completed her PhD in Coeliac disease and the effects of background gluten in a gluten free diet in 2004. Kim was part of the original working party defining the FSANZ low gluten and gluten free food standards and was Consultant dietitian to Coeliac Australia for a number of years. An important focus for Kim is educating people about gluten free eating, and background gluten, which has lead to an increase in anxiety, especially when eating out. Kim has an on-line private practice, she lectures student dietitians — and as a consultant — addresses other health professionals, the food industry and the public on coeliac disease and gluten free eating.
In this episode, we discuss:
- Gluten’s involvement in non-coeliac autoimmune conditions
- Potential culprits other than gluten which may cause symptoms and inflammation
- The importance of a supportive healthcare team for patients
- How caricain enzyme tablets can help protect from background gluten and improve quality of life
- An update on the latest evidence on oats in coeliac disease
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