What does "Eat.Right.Now." imply?
Eating right in today’s fast-paced environment can be challenging. At Peqish, it is our mission to prove that this is possible!
- Delicious, Clean Food. Feel good about the food you put in your body. We use simple ingredients, where possible, that are free of preservatives and additives to make delicious, natural creations. Great tasting food can be rewarding to your body!
- Local. We are a local company that believes in sourcing locally wherever possible. We believe in sustainability, and want to do our part for our community!
- Personalizing Food. No one person is the same. Beyond providing options for particular lifestyles choices (VGN, GF, DF), we believe that diet can influence health outcomes.
- Quality. Made in-house from scratch using fresh ingredients. We don’t believe in shortcuts when it comes to food!
- Transparency. No gimmicks! When labeling our product, we will not make any claims as to how Peqish's food may improve your personal welfare (detox, anti-inflammatory etc.) without the appropriate level of evidence to make these claims.
- Trends. We will work in a collaborative fashion with doctors, dietitians, nutritionists, and experts in food and clinical science to stay current with food trends with the view of providing you with unbiased perspectives. Our key learnings will be integrated into the development of new products that we bring to the market!
We hope that you find the topics presented below useful. If you would like us to review a particular subject matter, please send us an email to: firstname.lastname@example.org.
- Fermentable...related to the bacteria in your GI tract
- Oligosaccharides...present in wheat, rye, garlic, onions
- Disaccharides...lactose in dairy, soft cheeses and yoghurt
- Monosaccharides...high fructose corn syrups, honey, apples
- and Polyols...present in some fruit and artificial sweetners
Irritable Bowel Syndrome (IBS)
According to the American Association of Gastroenterology, Irritable Bowel Syndrome is defined as "a disorder of bowel function (as opposed to being due to an anatomic abnormality). Patients who suffer from irritable bowel syndrome have changes in"...(Learn More).
Treatment of IBS
In a study presented at Digestive Disease Week (DDW) in San Diego, California in 2016, Dr. Shanti Lynne Eswaran MD from the University of Michigan, reported results from a clinical trial demonstrating the benefits of the FODMAP (Fermentable Oligo-Di-Monosaccharides and Polyols) diet compared to control.
According to the University of Monash, the FODMAP diet was developed by "Monash team, led by Peter Gibson, provided the first evidence that a Low FODMAP diet improves IBS symptoms"...(Learn More).
- Digestive Health Center Nutrition Services from the University of Stanford.
- University of Monash, Low FODMAP diet for IBS.
- American Association of Gastroenterology, Patient Education.
- A smartphone application developed by the Department of Gastroenterology from the University of Monash has been created to assist individuals with IBS manage their symptoms...(Learn More).