You have a diagnosis
IBS, GERD, Crohn’s disease, ulcerative colitis, celiac disease, gallstones
Your doctor has named the condition. We turn the medical advice into meals you can actually live with, and adjust them as your symptoms change.
WHO WE SEE
Digestive care for where you are right now
You have symptoms, but no clear answer
Bloating, gas, constipation, diarrhea, heartburn
We look for patterns in what, when and how you eat. If something should be checked by a doctor first, we tell you.
Your diet keeps getting smaller
Foods cut out one by one, meals that feel risky
Avoiding more and more foods can leave gaps in your nutrition. We help you test what really bothers you and bring the rest back.
CONDITIONS
Digestive conditions we help with
Each page explains how nutrition fits into care for that condition and what working with a dietitian looks like.
Irritable Bowel Syndrome (IBS)
A guided low-FODMAP diet in three phases, plus fibre, meal routine and gut-brain strategies for when FODMAPs aren’t the whole story.
Learn MoreLow-FODMAP Diet for IBS
Elimination, reintroduction and a personal long-term plan, with recipes checked at your portion and each FODMAP group tracked as you test it.
Learn MoreAcid Reflux & GERD
Meal size and timing, late-evening eating and your personal trigger foods, alongside the treatment your doctor prescribes.
Learn MoreBloating & Gas
Work out whether it comes from specific carbohydrates, eating pace, constipation, or something to raise with your doctor.
Learn MoreConstipation
The right type and amount of fibre, fluids, foods with good evidence such as kiwifruit and prunes, and a routine your gut can count on.
Learn MoreInflammatory Bowel Disease (IBD)
Eating well through flares and remission with Crohn’s disease or ulcerative colitis, including weight loss, strictures and nutrient gaps.
Learn MoreCeliac Disease & Gluten Sensitivity
A strict gluten-free diet after a celiac diagnosis: labels, cross-contact, eating out, and the nutrients a gluten-free diet can miss.
Learn MoreFood Intolerances
A structured elimination and reintroduction that confirms your triggers, so you only avoid what actually bothers you.
Learn MoreGallbladder & Gallstones
Eating with gallstones and after gallbladder removal, including fat tolerance and changes in bowel habits.
Learn MoreGut Health & Microbiome
Fibre, a variety of plant foods and fermented foods: food-first ways to support your gut bacteria.
Learn MoreYOUR CONSULTATION
What working together looks like
Digestive symptoms rarely have a single cause. We take the time to understand yours before changing what you eat.
A full assessment
We go over your symptoms, medical history, test results, medications and a typical week of eating. A few days of food and symptom notes before the visit help a lot.
A plan you can follow
One or two changes at a time, with meal ideas, shopping tips and recipes that fit your schedule, budget and food culture.
Testing, then reintroducing
When a food is removed, it is for a set period. We bring foods back step by step so your diet stays as varied as possible.
Working with your doctor
With your consent, we share notes with your family doctor or gastroenterologist and point out anything that needs medical follow-up.
YOUR TEAM
Who you’ll work with
Registered Dietitians on our team who work in digestive health.
In person or online
Meet your dietitian in person in Ottawa or Gatineau, or online by secure video anywhere in Ontario and Quebec. Care is available in several languages.
Many private insurance plans cover Registered Dietitian services. We provide receipts for you to submit.
Questions about digestive health nutrition
Do I need a referral?
No. You can book directly. Some insurance plans ask for a doctor’s referral before they reimburse dietitian services, so check your plan.
What is the low-FODMAP diet, and is it forever?
FODMAPs are carbohydrates that gut bacteria ferment, found in foods like wheat, onion, garlic, legumes, some fruits and milk. For IBS, the diet has three phases: a short reduction phase, usually 2 to 6 weeks; a reintroduction phase to find your personal triggers; and a long-term diet that is as varied as you can tolerate. It is not meant to be followed strictly for life, and it works best with a dietitian’s guidance.
Monash University FODMAP researchShould I stop eating gluten before my appointment?
Not before you have been tested for celiac disease. The blood test and biopsy are only accurate while you are eating gluten. Ask your doctor about testing first. We can help either way.
Can you tell me what is causing my symptoms?
Diagnosis is your doctor’s role. We look at how food and eating habits relate to your symptoms, help you manage a diagnosed condition, and tell you when something should be checked medically.
Will I have to cut out a lot of foods?
Usually not. Restrictions should be short, targeted and tested. Many people come to us already avoiding too many foods, and part of our work is helping them bring foods back.
Should I take probiotics?
Maybe, for a specific reason. The evidence depends on the strain and the condition, and for many digestive problems it is still limited. We start with food and discuss supplements case by case.
Is it covered by insurance?
Many private insurance plans cover services from a Registered Dietitian. We provide receipts for you to submit. Check your plan for coverage details.
Can I meet online?
Yes. Online appointments by secure video are available anywhere in Ontario and Quebec. We can go over your food and symptom notes and look at food labels together on screen.
How many appointments will I need?
It depends on the condition. A low-FODMAP diet usually takes an initial assessment and two or three follow-ups across the reduction and reintroduction phases. Other concerns may need fewer visits, or longer support during IBD flares.
Start with a conversation about your digestion.
Bring your symptoms, your test results and your questions. We’ll work out the next step together.