Heal Your Gut

Leaky gut

Celiac Disease (CD) is not curable, but it is manageable by eating a strict gluten free diet.  That may not be enough.  Many suffering from CD still feel ill even after being faithful to a gluten free diet.  Celiac Disease is an autoimmune disease which causes your body to attack and destroy the microvilli and villi in your small intestines.  These are key to the absorption of nutrients from food and are also where many enzymes used in digestion are made.  When these are destroyed, the ability to absorb nutrients decreases and can lead to malnutrition.  This is not all that happens in a damaged intestine.  Gluten can cause the tight junctions, spaces between cells lining the intestines, to be damaged or destroyed allowing larger molecules such as proteins and even microorganisms to pass into the blood stream. Under normal circumstances, the intestinal wall only permits small particles to pass through the intestinal wall and into the blood stream. When these larger molecules make it through into the blood stream our bodies do not recognize these  larger molecules and an autoimmune response begins.  It is these autoimmune responses that may be the cause of you still feeling ill.  What needs to happen to feel well again, is to heal the gut.

“All patients with Celiac Disease will have some degree of leaky gut.”

Daniel Leffler, MD, MA. Director of Clinical Research at the Celiac Research Center at Beth Israel Deacons Medical Center in Boston

Dr. Natasha McBride has done a lot of research in healing the gut.  Most of her work is focused on Autism, ADD, ADHD,Depression, Dyslexia, and Schizophrenia, but her diet has also helped many with food intolerances as well, including Celiac Disease.  Her book, Gut and Psychology Syndrome describes her treatment plan.  One of the things her treatment focuses on to heal the gut is remedying the dysbiosis of gut bacteria, over growth of bad bacteria and not enough of the good bacteria.  She addresses this by eliminating processed foods and sugars, dairy at the beginning of treatment, alcohols, and grains.  She also suggests daily probiotics in the form of fermented foods and bone broths.  Bone broths are not the broth you find in the grocery stores.  Bone broths are made from roasted bones which are put into a crock pot or stock pot and slowly cooked for a long time to draw out the nutrients from with in the bones.  The main nutrient in the bones is gelatin, which has a soothing and healing property to the intestines.  This is not the same gelatin you find in jello which is highly processed.

Bone broths are becoming well know for their restorative properties and larger cities are now seeing bone broth cafes similar to coffee shops pop up.  Renowned chef and Hearth owner Marco Canora owns one such shop, Brodo, New York City’s first take-out window devoted to sippable broths. He’s betting on the fact that people will be intrigued by both the health benefits and the taste.Brodo-1

Although the GAPS diet may not be easy, to those who are suffering the effects of Celiac Disease, the effort is definitely worth it to have true health and vitality.  It is not the only avenue to take to get your gut healthy, but as far as research goes, it seems to be one of the more effect ways.

 

Primal Thanksgiving Stuffing
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Ingredients
  1. 1 C Wild rice, uncooked
  2. 10 TBSP  Butterflavored coconut oil, divided
  3. 1 Onion, diced
  4. 2 Celery stalks, diced
  5. 2 Carrots, peeled and diced
  6. 1 C Mushrooms, diced
  7. 2 cloves Garlic, minced
  8. 6–8 slices Paleo almond bread, cubed
  9. 2 C Chicken bone broth
  10. 6–7 sprigs Sage
  11. ½ tsp Rosemary
  12. ½ tsp Thyme
  13. Salt & Pepper to taste
Instructions
  1. Cook brown rice and wild rice separately, according to their respective directions; set aside.
  2. In a frying pan, melt 2 TBSP butter; sauté onions, celery, carrots and mushrooms until soft. Add garlic when vegetables are almost soft.
  3. In a large bowl, mix together cubed bread, stick of butter, sautéed vegetables, chicken stock, cooked rice and spices.
  4. Transfer to a 3-quart baking dish and bake at 350°F for 30–40 minutes.
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