When Food Turns Toxic
CPD
24m
Subscribe to Ausmed Education and access ALL of our extensive, quality online content.
Lecture Overview
How is it that the essential elements for sustaining life - food and water - can also poison us? This session with nutritionist Katie King explores questions like: what makes certain nutrients like gluten toxic to some people? Are some processed foods actually poisoning our gut? Good and bad bacteria - what’s the difference to gut health? And, how can we assist and provide education to promote and prevent food toxicity?
Educators
Katie King
Katie King is a practising nutritionist with a bachelor of health science majoring in nutritional medicine. Katie devises personalised diets for her clients, depending on their present condition. She has worked with a wide variety of presenting conditions, including autoimmune and generalised IBS, always aiming to optimize the gut microbiome to provide solutions for these clients. See Educator Profile
Reviews
4.4
36 Total Rating(s)
Plan, learn and document all in one place
Danielle Eade
Interesting and easy to follow
Wesley Clifton
Interesting
Andrea Wong
Great information on nutrition and to educate others.
Michele Selby
A very interesting and current topic.
Lauren Bannan
Interesting and easy to follow
Anne Raukawa
I found the constant hand gesturing by the presenter to be very distracting. She did not appear to be confident in delivering her presentation . I did however learn some new information about the gut.
Anne Raukawa
I found the constant hand gesturing by the presenter to be very distracting .She did not appear confident with the information that she was delivering. However, l did learn some new information that l was unaware of before.
Alicia White
REALLY bad. The speaker was not very confident in her explanations and often fumbled over her words. No information was actually passed on and it was a bit all over the place. Do not recommend
Robyn Forrester
From the title, I thought it would be about food poisoning and food handling. The information was interesting. Presentation was a bit long-winded at times but new information was learned nontheless.
Dianne Peake
Great resource giving insight into the complexities of food intolerances and sensitivities with particular focus on the impact of the modern western diet and the human biome