Today we’re going to take a closer look at gluten. What it is, and how it might be affecting us or our children.
What is gluten?
Gluten is the protein found in wheat, rye, barley, commercial oats, kamut, and spelt. In baked goods, it gives that desirable sticky, gluey texture.
Gluten also hides under many pseudonyms, in countless packaged foods. It can be lurking in everything from baked beans, to vinegar…soy sauce, to candy…spices to hot chocolate.
Why is there so much press around gluten?
Gluten is becoming a hot topic, and rightfully so. More and more, we are learning how gluten can negatively affect the body. But it this ‘new’ news? Yes, and no.
- Evolutionally-speaking, gluten-containing foods are relatively ‘new’ for humans (we existed for over a million years without eating them). So in that regard, our bodies may not be genetically well-equipped to deal with these foods.
- The foods themselves, especially wheat, have changed quite dramatically since the days of grandparents and great grandparents. Many of these foods have undergone genetic modification, and are sprayed heavily with pesticides, giving our bodies extra hurdles to overcome when it comes to digesting and absorbing nutrients.
- Our bodies are not as resilient and robust as they once were. We’re being bombarded with toxins, medications, stress, processed foods…all which damage our guts. A damaged gut means weaker digestion and altered immune response, which then further affects how our bodies are ‘recognizing’ and digesting these foods.
As a result, more people are reacting to gluten-containing foods.
But are these affected individuals *aware* that they’re reacting to gluten?
In most cases, no.
Most people associate food reactions with something dramatic like an Epipen-entailing anaphylactic response, or severe digestive distress such as chronic constipation and/or diarrhea. But in the majority of cases, symptoms can be much broader, more subtle, delayed reaction time, and can years to intensify.
What are the ways that we might be reacting to gluten?
An individual may be reacting to gluten in one, or a combination, of the following ways:
- General Inflammatory Response
When we are physically injured (i.e. a bump of a cut), an inflammatory response is initiated. As the body works to heal the injury, the affected area gets red and swollen. This is a positive (beneficial) reaction.
However, inflammation doesn’t always result in positive results. Gluten is a gut irritant and causes inflammation, to some degree, in every individual. When we repeatedly irritate the body via inflammatory foods (or other sources such as stress, or poor sleep), inflammation occurs in the gut lining. Here, inflammation wreaks havoc on the gut, resulting in poor digestion, altered immune response, increased permeability (Leaky Gut), disrupted microbiome, decreased neurotransmitter production, and secondary inflammation in the brain.
2. Decreased Enzyme Production
The enzymes required to breakdown gluten (and dairy) are produced in the gut walls. In North America, a large percentage of the population has a deficiency in this enzyme, either due to a genetic predisposition, or as a result of damage to the gut lining (see point #1). When the enzyme levels are low, the gluten (and also the milk protein, casein) are not completely broken down. As a result, the peptides (partially-digested proteins) circulate in the body where they can cause other issues, such as those outline below.
The gluten (and dairy) peptides can sometimes mimic the chemical composition of opiates (the drug family that includes morphine and heroin). As can be predicted, this has quite significant effects on the body, and can result in behaviours such as spaciness, ‘brain fog’, fatigue, problems with speech and hearing, irritability and aggression, moodiness, anxiety/depression and sleep problems. The affected individual can become addicted to the foods and the feelings/physiological effects that they bring.
Methylation is a complicated topic, warranting a separate (or series of!) blog posts. Briefly, impaired methylation can result in difficulties removing toxins from the body, and imbalanced production of neurotransmitters.
3. IgE Allergies (Wheat Allergy)
IgE-mediated allergies are the type of food allergy that most people are familiar with, and it is this type of reaction that is involved in the acute and dramatic responses to foods such as peanuts. In terms of gluten-containing foods, the body’s reaction may not be to gluten specifically, but an allergic reaction to any of the hundreds of proteins in wheat; wheat is one of the top 8 food allergens in North America. (An individual with a wheat allergy may tolerate gluten from non-wheat sources.) Symptoms come on quickly (minutes to hours after consumption), and may include nausea, vomiting, abdominal pain, itching, swelling of the lips and tongue, trouble breathing, or anaphylaxis. The immune response also creates inflammation, which can affect the brain.
4. IgG Sensitivities (Delayed Hypersensitivity / Non-Celiac Gluten Sensitivity)
IgG-mediated food sensitivities are much more common that IgE reactions. The symptoms are more varied, more subtle, and can occur hours to days after consumption; as such many people (including many MDs) do not make the link between the symptoms and food. Symptoms of food sensitivities can include: dark circles under the eyes, puffy eyes, joint pain, runny nose, chronic ear infections, eczema or other skin conditions, sleep issues, headaches, anxiety, depression, emotional instability, irritability, and behavioural concerns (hyperactivity, poor impulse control, repetition, poor attention).
5. Celiac Disease
Celiac disease is a genetic, autoimmune disorder. In response to gluten consumption (or even topical exposure), the body mounts an immune response, which damages the lining of the intestine and severely affects absorption of nutrients. Those with Celiac disease must be hyper-vigilant in terms of gluten exposure and cross-contamination, as even the smallest exposure to gluten can cause severe damage to the body, with lifelong implications to their health.
It is predicted that up to 40% of the population carry the genes predisposing them to this condition; individuals with genetic predisposition can develop Celiac disease at any point in their lifetime. It is estimated that approximately 83% of those individuals with Celiac disease are still undiagnosed.
Some assume that Celiac always presents with severe gastrointestinal distress; this is far from the truth. Many Celiac individuals have subtle to non-detectable GI effects, but may have symptoms such as: fatigue, irritability, depression, hypoglycemia, migraines or chronic headaches, peripheral neuropathy, ‘fogginess’, difficulty with focusing, hyperactivity, anemia, weight loss or inability to gain weight. Interestingly, many children and adults diagnosed with ADHD may actually have Celiac disease at the root of their concerns.
How do we know if we fall under one of these categories?
If you suspect that you or your child might be reacting to gluten, or have unexplained symptoms that you hope may respond to dietary changes, then there are a number of different approaches to take.
Bring up your concerns to your MD. The best case scenario would be that your MD is up-to-date on, and supportive with, the link between diet and physical/mental/emotional health. He or she may suggest testing (in one or more of the areas listed above). If you feel discouraged by your MD visit, then don’t give up.
Seek support from a Nutritionist or a Naturopath who has experience in this area. The alternative practitioner will discuss the various testing options with you, and may suggest an elimination diet. An elimination diet will give you clear symptomatic feedback…but be sure that the elimination diet is being properly executed, and followed for a sufficient length of time. (Also keep in mind that if Celiac disease is a possibility, then this testing should be done *prior* to eliminating gluten from the diet.)
If we opt to (or are forced to!) eliminate gluten, how do we go about this?
As I’ve already mentioned, gluten lurks under many names, in countless foods. Some of these foods are processed and our bodies will thank us for ditching them, but some are quite nutrient-dense. So we need to not only make sure that we’re removing all of the gluten-containing foods, but that we’re proceeding with the diet in a healthful way. Read more in my article on “The Four Factors You Need To Follow When Going Gluten Free” over at Green Moms Collective.
Will I need to be gluten-free forever?
For some individuals, such as those with Celiac disease, a gluten-free diet may be life-long. In other cases, once underlying root causes are addressed, and gut healing work is done, gluten may be successfully reintroduced into the diet in the future. Many people experience such an improvement in symptoms while gluten-free, that the choose not to reintroduce gluten-containing foods at all. Your practitioner can help guide you as to which approach is best for you.
As always, I encourage you to trust your intuition. If this information resonates with you, then take a closer look at gluten. Pursuing testing, or starting a (well-executed) elimination diet may very well bring you some answers, and improved health and well being.
It’s that time of year again…mud season!
Although we parents might cringe at the dirty floors and extra laundry, did you know that playing in the dirt is extremely good for your child’s health?
In 1 teaspoon of soil, there are as many organisms as there are people on the planet.
Wait, is that a good thing?
Because the human body is chock-full or organisms as well. The average 70 kilogram adult body contains *more* bacteria than human cells. These bacteria (along with the rest of our microbiome) help to regulate digestion, nutrient production and absorption, immune health, detoxification, and even mood.
But our precious gut, and the microbiome housed within it, is easily disrupted by processed foods, antibiotics and other medications, toxins, and stress. Our homes and schools are becoming oversanitized, and we’re spending less and less time outside. These factors lead to a weakened gut and less than ideal microbiome.
A fun and easy way to help our guts thrive – GET OUTSIDE! And don’t be afraid to get a little dirty! In doing so, we’re interacting with those billions of organisms in the soil, and as a result, we’re helping to diversify and strengthen our microbiome.
(Other added bonuses: time in nature helps to decrease cortisol (“stress hormone”), increase immune function, and improve executive functioning (attention and time management), learning, memory, and sleep.)
Here are some great ways to encourage more interaction with dirt and nature (although most kids are quite happy to dive right in without too much coaxing!)
- go barefoot
- play in forest
- take a picnic to the park
- grow an organic veggie garden (and rinse, but don’t peel the veggies before eating)
- plant some flowers
- climb a tree
- roll down a grassy hill
- visit a farm
- go camping
- make mudpies (or Little B’s favourite, “mud stew”)
- build a fort
- dig for worms
SO, what are you waiting for? Grab those rubber boots, and head for the door!
I’ve alluded many times to the fact that Little B has a unique diet.
But I’ve never gone into much detail about the path that brought us to where we are today, and the positive results that we’ve witness along the way.
Prior to Little B’s arrival, I was eating what I felt was a very healthful, balanced diet.
Lots of whole foods, fruit and veg, a balance of meat and non-meat proteins, wheat-free grains (spelt and kamut), limited refined sugars, some organic dairy products, and minimal packaged/processed foods.
When Little B was just a few weeks old, I noticed that he was experienced a lot more digestive distress than my older son did as an infant. B’s diapers were sometimes mucousy, he curled his legs up to his chest a lot, was quite gassy, and was developing a diaper rash. I knew that although these symptoms were common in babies, they were not ‘normal’ or optimal, so I began to look at my diet. Research and intuition led me to consider DAIRY as the culprit, especially since my intake of, and desire for dairy increased during my pregnancy and postpartum. I cut all dairy products (milk, cheese, yogurt, ice cream) out of my diet, and saw improvements within days. (Due to the fact that dairy and soy sensitivities usually go hand-in-hand, I also removed all sources of SOY from my diet.) He was a happier baby, and his tummy was much calmer.
By the age of 2, his sleep remained very restless, and he developed an eczema patch on his arm. I began to suspect that another food might be at fault, and this time we trialed GLUTEN. I adopted the Paleo style of baking, which guaranteed no gluten (instead using almond and coconut flours), dairy, or refined sugars. Immediately the eczema patch cleared up, and his sleep showed improvement. We did, however, continue to buy some of B’s favourite foods in gluten-free versions (tortillas, bread, and crackers).
My next eye-opener was at Christmas time, when we made some gingerbread houses. In addition to the some healthier decorations (raisins, cranberries, chocolate chips), I bought a very small amount of candy from the bulk store. While decorating, Little B sampled one of the bright strips of candy….and proceeded to act like a wind-up toy. He talked a ‘mile a minute’ and ran in circles until he eventually crashed from exhaustion an hour later. So, we added FOOD DYES to the ‘no’ list!
When he was 3 year old, I was dismayed to see the eczema coming back. He had new patches on his arms, plus a few on his tummy and back. Unlike the previous eczema flare-up, these patches were raised, raw and itchy. And when the redness started to fade, so did the pigmentation of his skin. A referral to the Pediatric Dermatologist gave us the diagnosis of “Vitiligo”, a condition that is thought to be autoimmune in origin. The Dr’s only suggestion was to use an immunosuppressant cream, which had at best, a 50% chance of working. And of course, it came with potential side effects.
In the meantime, Bennett’s moods were becoming more extreme. He would often get ‘stuck’ in an angry state, asking the same question repeatedly, and at times getting violent. His highs were very high, his lows were very low, and he had days when he had trouble focusing or staying still. He was able to control his moods while at school, but they would burst forth on his days home with me.
At this point, I suspected that he was still experiencing some inflammation and gut imbalances. Along with increasing his gut-healing foods, I decided to go GRAIN free, removing the rice– and corn-based products that we were still consuming on occasion.
As of today, Little B’s moods are much more balanced. He is able to flow from one emotion to the next without getting ‘stuck’, and his lows and highs are less intense. The perseverating and repetition of requests has decreased, and while he still has boundless energy, he is better able to express it in positive ways. His eczema has healed, and some of the vitiligo spots are fading. He is no longer bloated or complaining of tummy aches, the dark circles under his eyes have faded, and his sleep is much more restful.
Along the way, we have also used various supplements and complementary healing modalities (homeopathy, energy medicine, Osteopathy, essential oils) that have, without a doubt, aided our journey.
And it still that, a journey.
We don’t yet know if he will need a restricted diet for the long-term, or with time (and gut healing), he will be able to consume some of these foods occasionally.
But for now, we have found our ‘groove’.
In the beginning stages of each elimination, it was definitely challenging; I liken it to learning a new language. Now, we have our go-to products and recipes. I know how to read menus and food labels to search for the tricky ingredients. Bennett knows to ask before eating something, and has grown comfortable with the idea that his school lunch looks different than his peers’. He is eating a variety of healthful, tasty foods, and does not feel deprived.
And what I know for sure, is that the time, effort, and cost of his current diet is absolutely worth the positive outcome.
Little B is a happy, healthy, thriving, amazing little boy. ♥
(Please remember, you don’t have to face this sort of journey alone. It is *exactly* why I do what I do. I want every child to have a chance to be their ‘best self’, and am here to help parents find their own groove…minus the overwhelm and stress.)
“You did XYZ as a kid, and you turned out fine”
As a parent attempting to forge a new path for her family, this is a phrase that I hear often. It is repeated by our own parents, our peers, our doctors, and perhaps even our partners.
But once the blinders started to come off, once I decided to listen to my intuition rather than media, once I decided to ask questions and research alternatives rather than following the herd…
Once that awareness begins, blanket statements like these no longer sit well.
And they certainly do not provide a strong enough justification for us to tune out those important instincts and fall back in line with the status quo.
What’s wrong with the status quo?
Why should we take that ‘road less travelled’ for our families?
Because the stark reality is that today’s kids are growing up in a world that is *very* different to the one that we grew up in. And one that is light years away from the world that our grandparents and great grandparents grew up in.
The food we eat, the air we breathe, the water we drink are all vastly different now.
Instead of playing outside, in the dirt, we’re staying inside, and slathering ourselves in hand sanitizer. And the ‘good bacteria’ in our guts is suffering the consequences.
Kids have less down-time, and more activities and screens.
Harsh chemicals surround us, in our cleansers, personal care products, clothes, and mattresses.
Rather than resting and listening to our bodies, commercials try to convince us to take their medicine so that we can suppress our symptoms and get back to work/school/activities sooner.
And why do these things matter?
Because we’re stressed, we’re sick, and we’re overwhelmed.
Rates of childhood illness are on the rise:
- ADHD: 1 in 10
- Asthma: 1 in 10
- Allergies: 1 in 4
- Autism: 1 in 50
- Obesity: tripled in last 25 years, 31% overweight/obese
- Steady increase in anxiety and depression in children
- Increased incidence of childhood cancer
Eye-opening, isn’t it?
So what do we do about it?
Stay tuned for the next blog post, when we’ll talk about next steps to consider.
(or, if you’re impatient and ready to take action, send me a message and we’ll get started ASAP!)
Navigating a child’s food sensitivities can be challenging on a regular day. Bring on a holiday, especially a food-centered holiday like Halloween, and things get even trickier.
As parents, we’re inundated with mostly well-intentioned, but ultimately guilt-inflicting opinions from all sides.
- It’s only one day, just let them eat the candy!
- Just let your kid be a kid!
- A little candy never hurt anyone!
- You’re taking the fun out of Hallowe’en!
- Halloween isn’t supposed to be healthy!
- You’re being too strict!
- You’re making candy a ‘forbidden fruit’ and making him want it even more!
- Everything in moderation!
Of course, we want our kids to have fun and enjoy Halloween (and every other day). But like anything related to food, there’s no ‘one size fits all’ solution.
So how do we approach Halloween in our house?
My goal *is* for my kids to have fun. And I firmly believe that junk food does not have to be the key source of the fun associated with Halloween.
The kids and I get excited about planning costumes, and the idea of pretending to be someone else for the evening. We do Halloween crafts, and anticipate the amazing decorations in our neighbourhood.
I surprise them with Halloween-themed foods – foods that are fun, *and* also nourish them for the upcoming busy evening and late bedtime.
On this year’s menu:
Monster Smoothies for breakfast: pineapple, mango, kale & coconut smoothies with spooky dollarstore faces on our glasses
Dirt and Worms for after-school snack: coconut avocado pudding with homemade grass-fed gelatin gummy worms
Spooky Tacos for dinner: the orange pepper “jack o’lanterns” held our taco meat and avocado cashew cream.
And leading up to the big day, we have a family meeting about the Trick or Treating plan, so that there are no surprises.
As much as I cringe when I read the ingredient lists of Halloween treats, my older son’s body is resilient enough to handle a few of these foods. I’ve empowered him to read labels, listen to his body, and balance those foods that fuel our bodies with those that are full of junk ingredients. He knows that he feels better when he doesn’t eat gluten and dairy, and knows that everyone should steer clear of foods with bright (fake) colours. And, on Halloween night, he indulges in a handful of his Halloween stash, and then trades the rest in for a toy or a ‘cleaner’ food treat (e.g. a high quality dark chocolate bar). He’s happy with this agreement, as am I.
But things are different for my younger son. For him, the ‘in moderation’ and ‘it’s just a once a year’ theories just don’t fly. If he ate even one of the dairy- or gluten-filled treats, then his eczema would flare up, he would have a sore tummy for days, and he would have a restless nightmare-filled sleep. These foods would damage his sensitive digestive system, ultimately causing poor absorption of nutrients, a weakened immune system, and trouble regulating emotions. If he had something bright-coloured, he would be wired for hours, after which he would have an epic meltdown which wouldn’t end until he was exhausted enough to crash and sleep.
For him, I can’t let him have free reign of choosing treats from his stash. He is prepped in advance that he is welcome to collect lots of candy, but that there would only be a few things that were ‘okay for his body’, and from those, he could choose 2 or 3.
We went out Trick or Treating for an hour and a half. My younger son skipped from house to house, chatted with the neighbours, ooh-ed and aah-ed over the decorations, and generally, had a blast. And when we came home, he carpeted the floor with his treats and joyfully sorted through them all. We chose a bag of plain chips and a juice box, and the rest went away.
There were no tears. He was happy to indulge in these once-in-a-while foods. And if there had been tears, I would have been okay with that. From his perspective, it’s hard being different than most of his peers. If he needed to grieve that he couldn’t open and eat the things in those shiny wrappers, then I would have supported him through that with empathy and a hug. But I know that giving in and letting him eat those foods would have undone all of the healing work that we’ve accomplished, and that is DEFINITELY not worth it.
End result? We had a GREAT Halloween…on *our* terms.
Once our eyes are opened to the effects that food have on the physical, mental, and emotional health of our kids, it’s impossible to put the blinders back on…even if it’s for a once-a-year holiday. Please remember that it’s okay to tune out the unwanted advice, and block the unnecessary guilt. Do what you know is best for *your* family.
And if you need some help figuring out what the best plan-of-attack is for *your* family’s nutrition, I’m happy to help. 🙂
Not only is this stuff super tasty, but it has SO many health benefits. One of the key benefits of bone broth is its effect on healing the lining of the gut (aka “Leaky Gut”).
This phenomenon has been making the news lately, and rightfully so. Our intestines are designed to act as a barrier, letting the good stuff (nutrients from fully digested food particles) into the bloodstream, and keeping the bad stuff out (large undigested food particles and bacteria) out of the bloodstream, When damaged, the lining can’t work effectively. Key nutrients are not absorbed properly, resulting in poor immune function, low energy, and general sub-optimal nutrition. And those unwanted undigested foods and bacteria? They are free to circulate around the body via the blood, causing a whole host of issues.
What causes the gut to become ‘leaky’?
There are many different factors, most of which are very commonly encountered in our daily lives. Food sensitivities (e.g. gluten), processed foods, stress, medications (NSAIDS, steroids, antibiotics), toxins (BPA), and infections can all have a negative effect on the gut lining.
How do I know if I have ‘leaky gut’?
Unfortunately, an absence of digestive complaints does not mean that you’re in the clear.
Leaky gut can manifest as a whole slew of different issues such as skin conditions (e.g. eczema, psoriasis), autoimmune conditions (e.g. Hashimoto’s, rheumatoid arthritis), mood disorders (e.g. anxiety, depression), or generalized inflammation (e.g. sore joints, headaches).
Based on these contributing factors that I listed earlier in this post, I’d hazard a guess that almost ALL of us have leaky gut.
In my case, I grew up with severe acne, for which I was prescribed dozens of doses of antibiotics. I frequently took Advil or Aleve (both NSAIDS) for the chronic headaches that used to plague me. I’ve experienced anxiety and depression, poor immune function (frequent sinus infections), and creaky ankles. Addressing leaky gut improved all of these symptoms.
My younger son (aka “Little B”) was on antibiotics at 11 months for tonsillitis. Even prior to that, his gut was likely damaged as an effect of *my* leaky gut (while I was breastfeeding him). He has food sensitivities, and has experienced eczema, low energy, and behaviour/mood imbalances. Healing his leaky gut is helping with all of these concerns.
How can I repair leaky gut?
The good news is that leaky gut can be healed. It takes time, and effort, but pays off in spades.
We must reduce the triggers, and heal with food, lifestyle changes, and occasionally supplements.
Bone broth is a great starting point. Full of amino acids, collagen and gelatin, it is amazing at healing and sealing the gut lining. It tastes amazing, is easy to make, and can be used in so many different ways (straight up in a mug, soup, stew, cooking pasta/rice/veggies, and adding to sauces, to name a few).
So plan ahead, and save the bones from your next roast chicken or turkey. Your gut will thank you!
My post-Thanksgiving gift to you is my bone broth recipe (below).
Want to chat more about leaky gut and how we can work together to heal it? Let’s chat!
2 pounds of bones ( ~ carcass from 1 whole roast chicken) *free-range, organic*
½ pound of chicken necks and backs (optional)
2 chicken feet (optional)
2 Tablespoons Apple Cider Vinegar
2 onions, roughly chopped
4 carrots, roughly chopped
4 stalks of celery, chopped
(Other veggie scraps)
2 cloves of garlic, lightly smashed
2 teaspoons sea salt
optional: other herbs and spices (black pepper, parsley, bay leaf, rosemary, thyme, sage)
Place the bones in a stock pot, or large crockpot, and cover with (filtered) water. Add the vinegar and let sit for 20 minutes.
Bring the broth to a vigorous boil (High setting on crockpot), and add the veggies and seasonings. Reduce to a simmer (Low setting on crockpot) for 6-8 hours (24 hours if using crockpot).
During the first few hours of simmering, check for a build up of a frothy layer of impurities. Scoop off with a spoon and discard.
When finished cooking, remove from heat, and let cool slightly. Strain through a fine metal strainer.
Store in glass mason jars. Store in the fridge for 3-4 days or freeze for later use (make sure to leave room at the top of the jar for the broth to expand when frozen).
*Freeze some in silicone ice cube trays or muffin tins for individual serving sizes/recipes*
This is Little B, the rockstar. This morning, I came out of the shower to find him standing on a makeshift stage (stepstool from the bathroom), with his radio on FULL blast, tuned into some hard rock station. He was doing a combination of air guitar (using the guitar on his t-shirt as a fill-in) and air drums, his little bum shaking in time to the heavy beat.
This kid lives life out loud.
He brings so much joy to the house, and to those around him. He is full of energy, has a wacky sense of humour, and is amazingly curious and bright. When he is happy, he is SO happy – giving endless cuddles and kisses, singing and dancing, doing silly voices to make his brother and I laugh.
And then there are the other times. The times when that pendulum of extreme emotions is swinging in the other direction.
The joy is replaced with an intense frustration. The silly voice is now an angry one that asks the same question over and over and over again, not truly listening to the answer. The dancing has switched to the flailing limbs.
Every child experiences a scope of emotions. And most kids move in and out of these emotional extremes fairly quickly, and a trigger (hunger, exhaustion, frustration, jealousy) can usually be pinpointed as the root cause.
For Little B, I believe that his root cause is a bit more complex. My Mother’s Intuition tells me that there’s something else going on. Something deeper, at a physiological level. Something that needs to be addressed and healed.
What is that root cause?
That’s a mystery that I’m still working to solve. I know it’s linked to his food sensitivities, as well as his ‘leaky gut’, dysbiosis, and his bizarre skin condition. There are likely some environmental triggers, and some underlying genetic predisposition. I am working to join the dots, and am grateful for my education and experiences, both in the Pharmaceutical world and as a Holistic Nutritionist. I am also blessed to have a team of holistic practitioners by my side, and an MD that is open-minded and curious.
It’s a long, overwhelming journey, but it’s a journey that I’d like to share with you. It is my hope that our challenges, and our learnings, can help others who are facing similar hurdles.
With much love and empathy,
Often, clients are reluctant to remove “suspect” foods from their diets, as they insist that they aren’t reacting to them. While it’s true that some people have obvious, dramatic reactions immediately after consuming a food (i.e. digestive upset), most people react in much more subtle ways.
I (somewhat reluctantly) gave up gluten and dairy while breastfeeding my son. The positive effects were quick and quite dramatic for him – his gassiness decreased, his moods improved, and his eczema faded away. I didn’t notice any obvious effects on myself, but stayed strict with the diet while nursing him.
When he fully weaned, I found myself being drawn back to my old favourites, like crusty bread, pasta, and cheese. Over the Easter holidays, I indulged in quite a few foods that contained gluten, dairy, and refined sugar. At the time, I felt a bit guilty, but truly didn’t expect any repercussions.
Yikes, was I wrong.
Things that I had taken for granted as being ‘healed’ in my body, returned with a vengeance. Acne, daily headaches, anxiety, cold sores, sinus congestion, bloating, exhaustion….they all arrived within days of my feast-on-inflammatory-foods. It took me by surprise, and I didn’t put two and two together until about a week later. The ‘icing on the cake’ was my full-body swelling. My watch, which used to be loose, is now doing this (see pic) to my wrist, and is so tight that I can’t wear it.
Oftentimes with foods, it’s a ‘hindsight is 20/20’ situation. We have no idea how poorly we are feeling/functioning, until those symptoms disappear, and then return again (when the foods are reintroduced). This, for me, was a wake-up call that I need to go back to my stricter ways with dairy, grains, and sugar, as I don’t want to feel (and look!) like this anymore!
Yes, cheese still tempts me. But next time it’s calling my name, I’ll just take a look at this photo for a much needed reality check!
I get excited about odd things. Like the fact that my little guy ate a pickle at dinner tonight.
Why was this rave-worthy?!
First of all, he’s a selective eater…and it’s always encouraging when he tries a new food.
But the main reason is that this wasn’t just any ol’ pickle. It was a pickle prepared by the traditional method of fermenting. And given the concerns that I have with little B’s digestive and immune systems, this new food is definitely cause for celebration.
Now-a-days, most pickles are prepared by simply plunking the cucumber in vinegar, and letting it turn sour. But the old-fashioned method was to preserve seasonal produce by immersing it in a salt water brine, and letting it sit for a few weeks…during which time it would ferment.
During the fermentation process, lactobacilli (“good” bacteria) break down the natural sugars in the food into lactic acid. The lactic acid, in turn, helps to prevent the growth of the “bad” bacteria, thus preserving the food. This lacto-fermentation also increases the vitamin and enzyme levels of the food, improves its digestibility, and provides a great source of Probiotics.
In a nutshell, fermented foods are chock-full of nutrients, aid with digestion and absorption, help to regulate pH, and help fuel our immune systems. (And let’s not forget the importance of research that shows a critical link between gut health and brain health.)
So for someone like little B, who has gut imbalances (which manifests as eczema flare-ups, food sensitivities, digestive issues, and weakened immunity), I am THRILLED to add fermented foods to his daily menu.
Do you want to get your family started with fermented foods?
Check in the refrigerated section of your grocery store for traditionally-prepared pickles and sauerkraut (brands like Bubbies), Kimchi, or Kefir.
And if you’re ready to learn more, and want a hand-hold to make your own fermented foods…let’s chat!