One of the manuals that I’m doing for my Advanced Communicator Bronze Toastmasters International award is on Technical Presentations.
Project 3 requires the speaker to present technical information to a non-technical audience using a PowerPoint Presentation and to accept questions during the presentation.
This seemed a marvellous opportunity to talk about a subject very dear to my heart – Coeliac Disease. When I was diagnosed in 1987, weighing just 47kgs, I was gravely ill. My GP hadn’t recognised what was wrong with me but did get me rushed to hospital when he realised just how anaemic I was. Even after diagnosis, he found it difficult to comprehend that an alimentary disorder could be due to an autoimmune response and not be an allergic reaction.
There’s only one treatment for coeliac disease, a life-long gluten-free diet, which requires considerable self-discipline and understanding of food composition. It hasn’t been so very hard for me, because I was so very ill when diagnosed and I don’t want to go back there again. Other people may feel subliminally ill with the condition and then resent the treatment that is prescribed. Yet others see danger in all foods because they don’t have the necessary understanding of what is, or is not, gluten-free. This isn’t helped by manufacturers changing at intervals the constituents of the food that they process and manufacture. A gluten-free food one year is not necessarily gluten-free the next.
I realised that I had made a big impression with my presentation, so I thought I would try to extend it to a wider audience online. I transferred the file to Slideshare and recorded an accompanying dialogue which I had hoped to attach to the online presentation. It didn’t work, possibly because the sound file was just too large.
Undeterred, I am reproducing both the slideshare presentation and the podcast below. Start the podcast recording which will tell you when to click through the slides. You’re already on slide 1.
The aim is to show why coeliacs must avoid gluten found in wheat, rye and barley and what foods are gluten-free.
Click the arrow on the display below to start the podcast (audio track).