About 3 years ago after going to see a kinesiologist practitioner, I was told I had a leaky gut. I knew I had problems close to what the average person would call IBS but I just didn’t know the extend of what was going on. Basically, no matter how well I was eating, my gut was no allowing it to be absorped properly. Later I found out this was very similiar to what happens when I eat gluten. It was at this point I started to look for different ways to look after my gut!
The best way to ensure you are digesting the healthy food you are putting in- which also means that you are more efficiently dealing with waste and remove the ‘congestion in the digestion’ this not only helps with fatloss but just overall health and wellbein,- you can try these things:
1. Probiotics: I take a fos a dophillus capsule everyday- you can get one from your local health shop
By way of the National Institutes of Health: “Probiotics are live microorganisms that are similar to beneficial microorganisms found in the human gut. They are also called ‘friendly bacteria’ or ‘good bacteria.
The idea is that the “friendly bacteria” will help fight the good fight along with gut-dwelling bacteria to scare off pathogens, improve immune function and aid digestion.
2. Fermented foods, kefirs and kombucha: I make my own flavoured water kefirs and my friend makes me kombucha and I order fermented food from my local ‘Culture Club’.
CULTURED and FERMENTED foods are foods which have been partly pre-digested for you so your body doesn’t have to do so much work. And guess what, they taste way better than they sound, or smell for that matter! They are so good that every native diet around the world had their own speciality.
You may have heard things like sauerkraut, tempeh and miso, there are all different types of cultured.
Wellness experts are currently enthralled by how these pungent, probiotic powerhouses, which boost the good bacteria in your digestive tract, can help heal a multitude of health issues, like leaky gut and IBS, and can even lead to weight loss, better skin, and boosted immunity.
One of the reasons? “The gut is the largest part of our immune system,” explains Drew Ramsey, M.D., author of The Happiness Diet and 50 Shades of Kale. So it matters what you put in it. “Sugar and refined carbohydrates cause damage, while fermented foods heal.”
They have been around for thousands of years. Sadly they have dropped out of the western diet and NOW it is time to put them back into YOUR diet. Imagine a fridge full of SUPERFOODS which you have made yourself, for pennies. Imagine jars filled full of colourful connections, all made to taste, which are full of goodness ready to nourish you. When we culture & ferment our food we inoculate it with GOOD bacteria, elevating it from GOOD FOOD to SUPERFOOD. It is hard to believe as during fermentation & culturing we cannot see these magical little microbial transformations, but TRUST YOUR GUT.
We already co-exsist with many bacterias all around us however our modern day diets lack a consistent intake of these beneficial microbes.
Here are some of the key cultured foods:
A fizzy, fermented black tea that’s no stranger to New Yorkers, kombucha gives you a bang for your bacterial buck because of the variety of microorganisms it contains. “When you drink a bottle of kombucha, you’re drinking four to seven microorganisms all at once, building a really strong gut,” explains Michael Schwartz, the fermented-foodie founder of BAO Food And Drink. Just watch the sugar.
Turns out you should put sauerkraut, AKA fermented cabbage, on way more than your tofu dogs. It has a powerful impact on brain health, including depression and anxiety. “There’s a tremendous connection between gut and brain health,” explains Dr. Ramsey. If you’re the DIY type, try making your own. (Here’s an easy recipe!) Unlike non-refrigerated, store-bought varieties, homemade ‘kraut has no chemical preservatives or added sugar.
Pickles are the gateway ferment. Not only do they provide a healthy dose of probiotics, they’re a familiar food item and have a taste that many people already love—including those who may hold their nose at the idea of eating fermented foods.
Jeff Cox, author of The Essential Book of Fermentation, loves miso for its nutritional profile. The paste made from fermented soybeans and grains is “full of essential minerals, like potassium, and consists of millions of microorganisms giving us strength and stamina,” he says. To make miso soup, just add a dollop to boiling water, along with some favorite vegetables, like onions, bok choy, or mushrooms.
Tempeh (fermented soybeans) is a complete protein with all of the amino acids, says Cox. He suggests using it as a yummy substitute for bacon in BLTs. Try flavoring organic tempeh with some tamari (also fermented), then add it to a sandwich with tomato, lettuce, and toast. Or eat it tossed in a bowl of steamed veggies.
Think of this spicy Korean dish—typically made from fermented cabbage—as a beauty food, as well as an energy-booster, says Snyder. It can help “enhance digestion and nutrient assimilation,” she explains. “You may also notice, with improved digestion, an improvement in the look of your skin.”
I learned all about culturing from Dearbhla at the Culture Club here in Northern Ireland. Check out her website here.
3. Enemas or colonic irrigation: I recommend you get at least one colonic in your life. I have now been able to give myself dandelion coffee enemas to give my colon a good clean. Read more here on colonic irrigation.