FOOD INTOLERANCE: Why you might not be stuck with it for life!

For some people, foods considered ‘healthy’ can trigger an adverse response in the body. A reaction to wholesome foods such as fruits and vegetables should ring alarm bells – it’s your body’s way of communicating to you that something isn’t right inside. Food intolerances are typically treatable if the cause is identified. But first, let’s take a look at the difference between food allergy and intolerance, and become familiar with the symptoms of each.

Defining food allergy

Food allergy occurs when a susceptible individual has an immune reaction to a food, causing the release of immunoglobulins (antibodies) and other chemicals into the bloodstream. These immune chemicals can cause the lips, mouth and tongue to swell, an itchy rash (hives) to develop, vomiting, diarrhoea, abdominal cramping and respiratory difficulties. Generally only a small amount of the food is needed to cause an immune response, and in severe cases, the food only needs to be touched or particles inhaled for a reaction to occur.

Common food allergens include peanuts, tree nuts, shellfish, egg, wheat, soy, milk, mustard and sesame. Allergies are usually identified in childhood, however they can develop at any age. Many childhood allergies are outgrown as the immune system develops. Some allergies, such as shellfish and peanut, typically persist into adulthood.  

Food allergy vs. food intolerance

A food allergy can lead to life-threatening anaphylaxis and strict avoidance of the allergen follows diagnosis. Food intolerance is not life threatening and diagnosis or management may involve a food challenge i.e. bringing the food back into the diet. Due to these differences, the distinction between allergy and intolerance is important in individuals who suspect their symptoms (or their child’s symptoms) relate to food.

How to spot food intolerance

Many people live with the symptoms of food intolerance without realising that food is the culprit, as reactions can vary greatly in type and severity between individuals, so it is not easily recognisable. Some people experience food intolerance predominantly as digestive symptoms such as bloating, nausea or diarrhoea, while others may feel lethargic, get headaches, acne or skin rash.

For some, symptoms come on quite quickly after eating, making the troublesome food easier to spot. However for many others, the symptoms can be delayed or inconsistent from day to day. Intolerances are usually dose dependent, which means the more you eat of the offending food (or food group), the worse the reaction.

The bottom line – identifying food intolerance can be complicated. Some diagnostic testing is available through a practitioner, though it is costly and limited. Keeping a food diary that clearly documents foods eaten and the timing of symptoms can help uncover which foods make you unwell.  A health practitioner who is familiar with food intolerance can help step you through an elimination and challenge diet, to better determine problematic foods and your threshold for reactions to that food.

The Common Culprits

As a naturopath, I’ve seen some wacky reactions to unexpected foods in clinic, however there are particular foods that are commonly problematic:

• Gluten – an umbrella term for the proteins found in wheat, rye barley and oats. The symptoms of gluten intolerance (also referred to as non- coeliac gluten sensitivity) typically appear hours or the day following gluten consumption. Headache, fatigue, brain fog and achiness are among the most common symptoms.

• Lactose – the sugar found in dairy products. Foods particularly high lactose includes milk, cream, soft cheeses, commercial yoghurts and ice cream. The intolerance is usually caused by lack of the digestive enzyme lactase, leading to symptoms of abdominal cramping, bloating and diarrhoea, which appear quite quickly after eating lactose.

• Histamine – an amine that occurs naturally in many aged and processed foods including wine, cheese, pate, meat broth and fish. The common symptoms of food histamine intolerance include flushed, itchy skin, nasal irritation, nausea, reflux, headache and irritability.  

• Salicylates – found naturally in colourful fruits and vegetables, salicylate intolerance is often one that is overlooked. In children, salicylate intolerance often appears as a red rash around the mouth and behavioral issues. In adults symptoms can range greatly, from digestive discomfort to mood issues.

• Fructose – the sugar found naturally occurring in fruits, as well as a common sugar additive. Fructose malabsorption is a genetically inherited inability to absorb fructose. Free fructose in the intestine causes water to flood into the space, leading to diarrhoea. Fermentation of the sugar by bacteria and yeasts can also lead to gas and bloating.

• FODMAPS – a group of carbohydrate fibres found in many fruits, vegetables, grains, legumes and nuts. The symptoms of FODMAP intolerance resemble those of irritable bowel syndrome e.g. bloating, burping, cramping, diarrhoea and/or constipation. A common underlying cause for FODMAP intolerance is small intestinal bacterial overgrowth (SIBO).

• Food additives such as flavours, colours or preservatives can affect mood, digestion, respiration and the skin. Some examples include MSG, sulphites, nitrates, benzoates and the artificial sweetener aspartame.

What all food intolerances have in common

All food intolerances have their origin in the gut, whether it is in the small intestines, liver or colon. Some common reasons why intolerances develop include:

• Lack of liver or intestinal enzymes to break down the particular food, which can be due to a range of nutritional and genetic factors.

• An imbalance of bacteria in the gut (termed dysbiosis) or bacteria overgrowing in the small intestine (SIBO), causing the improper processing of foods (typically sugars and carbohydrates such as fructose, lactose and other FODMAPs)

• Having a leaky gut, which exposes food particles to the immune system which otherwise would not make contact.

Given there is generally an underlying reason why intolerance has developed, it stands to reason that if the causal gut issue is corrected, the intolerance will resolve. My experience as a health practitioner has seen many patients’ reintroduce problematic foods after years of restrictive diets. Healing the gut completely by identifying unique issues to the individual is the key to successfully reversing food intolerance. It is often a tricky and involved process, which requires patience and perseverance. With the right attitude and right practitioner guiding you, you don’t have to be stuck with food intolerance for life.

By Naturopath Lucy Mason

CASE STUDY: HEALTHY DIET, ANGRY GUT

Meet Jen

When twenty-six year old Jen first visited Narayani Wellness 8 months ago she felt constantly fatigued and unwell. Most mornings she would rise feeling like she hadn’t slept a wink, despite sleeping a solid 7-8 hours each night. She would wake with what she described as “brain fog” - a mild headache alongside difficulty concentrating, finding words and performing basic mental tasks. Jen likened many of her symptoms to a hang over, recalling a gradual worsening since high school.

Tiny, itchy, fluid-filled blisters had begun to appear on her hands and the skin on her face was flushed and dry. She has always had sensitive skin, though these skin issues only arose in the last few years. She also complained of terrible hay fever in spring and autumn, which she experienced every year for as long as she could remember.

Jen couldn’t understand why she got these debilitating symptoms despite her healthy diet and adequate sleep. She had been to see a couple of GPs who ran some tests, all of which came back normal (besides a mild deficiency in iron). Jen was given a script for an iron supplement, anti-histamines for the hay fever and a steroid cream for the blisters on her hands. Despite these interventions, Jen’s symptoms did not improve.

By this stage, Jen had begun feeling very despondent about her health, questioning whether she would be able to finish her university course and start full time work feeling this way. After reading a blog on gut health that was sent to her by a friend, Jen came to the clinic to learn how her symptoms might relate to her gut i.e. her small and large intestine.

What could be affecting Jen?

After some thorough questioning, we suspected that Jen’s issues related to non-coeliac gluten sensitivity. We performed an intestinal permeability test on Jen – a urine test that uses two sugars, lactulose and mannitol, to determine if the gut is “leaky”. Her result was positive, indicating that her gut lining was allowing trigger compounds (e.g. food proteins and toxins from bacteria) to slip through into her bloodstream. Resultantly, her immune system was hyperactive, accounting for her inflammatory skin issues and lack of mental clarity.

We also screened her for intestinal parasites, small intestinal bacterial overgrowth (SIBO) and low stomach acid, some of the most common contributing factors to leaky gut. Her nutritional status was assessed, finding that in addition to iron, she was also low in zinc, vitamin D and omega-3.

We spoke to Jen about her relationship with stress, discovering that she had perfectionist tendencies. She often put a lot of pressure on herself to have all the answers, blaming herself for her poor health. She also liked to perform to a high standard, making even small tasks stressful. Jen didn’t recognise that her day-to-day stressors were affecting her; yet it was having a direct effect on intestinal permeability via her enteric nervous system (the part of the nervous system that intertwines the intestines).

What was suggested to Jen?

We suggested Jen completely remove gluten from her diet for a period of time and recommended some supplements to heal her gut lining – zinc, glutamine, probiotics, prebiotics and good fats. We worked with Jen to reduce her stress levels by combining psychological interventions, breathing techniques, meditation, exercise and all-round better self-care.

We explained that you aren’t necessarily what you eat, but what you absorb. Our goal was to improve her intestinal function first by addressing the underlying issues (in her case; gluten, stress and zinc deficiency) and then to ensure her nutritional status was optimised and maintained with supplementation and diet.

Jen’s progress

Jen’s mental clarity and energy levels had improved so much within 1 month of removing gluten that she decided to continue eating this way indefinitely. After 2 months of treatments her skin started to settle, and after 6 months her skin was better than it had ever been. The next spring she didn’t need to use anti-histamines at all. Jen is now much better at recognising when she is stressed, so she can manage it before it interferes with her health.

With a few simple changes in Jen’s day-to-day diet and lifestyle, she has seen massive improvements to her health. Jen’s story is a fairly common one, however treatment for leaky gut is not one-size fits all. Each case requires tailored treatments that address the underlying factors unique to the individual.

By Naturopath Lucy Mason

The top 5 questions I get asked about gluten

Due to the abundance of information available and our habit of asking Dr Google for answers, there is a lot of confusion around gluten and if it is ‘good’ or ‘bad’ for you. I’d like to give you some evidence-based information that may help you decide the role of gluten in your diet by answering five of the most frequently asked questions I receive. 

1. What is gluten and where is it found?

Gluten is a structure that is made up of hundreds of proteins, notably gliadin and glutenin, and is found in grains like barley, durum, semolina, wheat, farina, kamut, rye and spelt grains(1). Many of these grains are used to make breads, pasta, cakes, pastries, and biscuits to give them their fluffy or stretchy texture. Gluten is used as an additive in processed foods to improve texture, flavour and moisture retention. Some foods where gluten may be hiding include vegetarian meat substitutes, confectionary, ice -cream, butter, seasonings, sauces, marinades and dressings(2). All in all, gluten plays a large role in the standard Australia diet and is delicious!

2.What’s the difference between Coeliac Disease and Non-Coeliac Gluten Sensitivity (NCGS)?

Coeliac disease (CD) is an autoimmune disease in genetically susceptible individuals that is caused by eating gluten(3). Classic symptoms include diarrhoea and failure to thrive within the first couple of years of life. You may experience other symptoms or no symptoms at all and can still have CD. CD is diagnosed through a biopsy of the small intestine but may be detected in blood tests that look for specific immune markers(4).

Non-coeliac Gluten sensitivity (NCGS) occurs in people who are not affected by CD or a wheat allergy. The biggest difference between NCGS and CD is that there is a different immune response to gluten and there isn't the complete destruction of your gut villi (finger like projections important for nutrient absorption)(5,6). NCGS symptoms occur hours to days after eating gluten and can disappear when gluten is removed. Classic symptoms include abdominal pain, bloating, bowel habit abnormalities, foggy head, headache, fatigue, joint and muscle pain, dermatitis, depression and anaemia(7). Clinically we see increased intestinal permeability aka ‘leaky gut’ confirmed on blood or urine testing underlying NCGS.

3.Does gluten cause leaky gut?

In short, yes.

In susceptible individuals, when you eat gluten, the tight junctions (gate-like structures in your gut wall) are told to open-up as a result of an increased release of zonulin. Zonulin acts as a signal that says ‘open up please!’ to your gut wall. When gluten is removed from the diet, zonulin levels decrease which causes the immune system to calm down and healing to begin. It’s very important when healing leaky gut to follow a strict gluten-free diet, as the smallest amount of gluten will trigger a zonulin release(8).

4. What are some gluten-free alternatives?

There are many grains that are gluten-free including amaranth, buckwheat, corn, millet, quinoa, rice, sesame, sorghum and teff. Products like arrowroot, lentils, rice and tapioca can produce gluten-free flour and thus to some extent replace wheat flour(1). Luckily in 2018 there is much more awareness around the need, desire or demand for gluten-free products so there are many delicious alternatives available. It is worth noting that there is great variation the quality of the gluten-free alternatives in regards to nutrient, protein and fat content and glycaemic index (how much they impact your blood sugar levels)(9). My advice is to go wholegrain where you can or at the very least, have them with nutrient dense, protein and fat rich toppings, fillings or sauces.

5.What about oats are they gluten free and can I have them?

Gluten is a complex mixture of hundreds of proteins (called prolamins), notably gliadin and glutenin. Similar prolamins exist as secalin in rye, hordein in barley, and avenins in oats and are collectively referred to as “gluten”(10).

Avenin in oats contain a smaller amount of an amino acid called proline, which is higher in some of the other proteins mentioned in wheat, barly and rye. Lower proline content may be why oats are less immune reactive compared to wheat, but may still be a problem in large quantities. Oats may still activate specific immune cells in 10% of CD patients so it may be wise to avoid oats as part of your gluten free diet (11).

Furthermore, it is common for oats to be farmed and milled with wheat and are therefore contaminated with gluten. It is possible that pure, uncontaminated oats, can be made into products that contain less than 20mg of gluten per kg, making it potentially safe in a gluten free diet (12).  One commonly recommended brans of gluten-free oats is Bob’s Red Mill.

Final thoughts

There is so much more to be said about gluten and how it may affect your health, so if you still feel unsure about gluten in your diet, please reach out to us at Narayani Wellness to receive some personalised guidance. Our support can help a potentially confusing path be more simple and accurate for you!

By Naturopath Rachel Larsson

Gut Loving Banana Bread

Gluten free. Dairy free.

After more than four years of experimenting with a gluten free diet, and three years of adhering to it strictly, I am so excited to be sharing with you one of my favourite gluten free go-to recipes. No gluten is kinder on your intestinal lining, which can become “leaky” with exposure to gluten (see our other blogs for more info). This bread is moist, it’s filling and it’s packed full of goodness. The almond and linseeds offer a great source prebiotic fibres to keep our gut bugs happy, as well as being rich in minerals and healthy oils (monounsaturated and polyunsaturated fats, especially omega-3, omega-6 and omega-9).

If you’re going gluten free there a few staple flours you will need to have in your pantry if you like to eat baked foods. Almond meal, tapioca flour and brown rice flour are all great to have on hand, which can be bought by weight from whole-food stores or packaged from health food stores and the health section of the supermarket. Be sure to keep your almond and linseeds stored in a cool place during the summer, to avoid oxidation and spoilage of the healthy oils within. Note that some of the healthy oils within nuts and seeds are lost in the baking process, but cooking will not cause them to go rancid and spoil in the way that improper storage can.

I hope you enjoy this bread as much as I do!

Ingredients:

• 2 large banana (ripe or overripe)

• 2 eggs

• 3 Tbsp coconut oil, melted

• 2 Tbsp honey (optional)

• 1 cup nut milk

• 1 tsp cinnamon (optional)

• 2 tsp gluten free baking powder

• ½ cup almond meal

• ½ cup ground linseeds/flaxseeds

• ½ cup rice flour (brown or white)

• ½ cup tapioca flour

Method:

1. Mash the bananas in a large bowl

2. With a fork whisk in the eggs, coconut oil, honey and nut milk

3. Stir in the remaining dry ingredients

4. Pour into a lined rectangular bread/cake tin

5. Bake in the oven (175 degrees C) for approx 50 minutes, or until cooked through.

By Naturopath Lucy Mason

Breakfast Hacks – Your keys to creating a balanced breakfast in 5 minutes

This month we are talking about how to create a healthy habit that has longevity. Therefore this month’s recipe is not so much a recipe but more of a breakfast ‘hack’…

How many of us run out the house in the morning without having a proper meal? Or perhaps we’re just not feeling hungry, in a rush and instead have a coffee and reach for something sugary by mid-morning? Starting up your day with a good breakfast habit is one of the fundamental ways to optimising your health, and will set you up for the day – balancing blood sugar (avoiding fatigue slumps, sugar cravings and brain fog), and also provides us with the energy and nutrients to make the most out of your day.

The key is to a balanced breakfast is including all the macronutrients – protein, healthy fats, and carbohydrates; plus micronutrients in the form of phytochemicals vitamins and minerals found in fresh food.

Here’s how to get it done in 5 minutes per day*

*…Ok, ok caveat here – It takes 20 minutes of prep a week to achieve a 5 minute daily assemble – but totally worth it!

STEP 1 - Prep your meals.

Essentially this means pre-cooking the necessities. Allocate 20 minutes a week to cook up your greens/proteins and grains; then every morning all you need is 5 minutes to assemble – and voila! If you are not hungry take it to work in a glass container and instead have the juice of half a lemon in 1 cup warm water – this will get those digestive juices flowing!

STEP 2 - Assemble.

Choose one or more from each food category below.

1. CHOOSE YOUR PROTEIN:

• Once a week, boil or scramble 5 eggs, or

• Whole smoked trout (about $12) and slide the fatty fish flesh off the bone, or

• (V) Make your own baked beans – cannellini beans cooked in tomato sauce

Place in a container in the fridge.

2. CHOOSE YOUR GRAIN (We recommend gluten-free):

• Cook up a pot of quinoa or

• Rice or

• Gluten free bread

Place in a container in the fridge.

3. DON’T FORGET THE GREENS

One a week cook up a couple of bunches of your favourite greens – like rainbow chard, silverbeet, broccoli, brussel sprouts, spinach (try to use organic greens as they are heavily sprayed with pesticides).

• Cut them up, add to a large pan with a 1/4 cup water (by adding just enough water so they don’t burn, water with the greens kind of steam-fries, locking in nutrients).

• Add garlic, onion, lemon juice, salt and pepper if desired.

• Cook until soft.

• Add 1 tsp. grass fed butter (add after you have taken off the heat)

4. DRIZZLE ON THOSE GOOD FATS

Slather on your favourite healthy fat:

• Avocado oil

• Cashew cheese

• Hemp oil

• Grass-fed butter

• Chia oil

Every morning – assemble some of the above before you run out the door and pat yourself on the back for being organised as you enjoy a hearty breakfast in 5 minutes. Research says is takes 21 days to cement a new habit – go on try it! Your body and your microbiome will love you for it.

By Naturopath Karen Saunders

Finding balance this Christmas

The magical month of December is here once again. I love the festive season. The days are filled with sunshine, social events and delicious food. But December isn’t here without its difficulties. The array of indulgent treats that cannot be avoided present a problem for many of my clients. So I’ve put together my thoughts on how to find balance this Christmas.

Be prepared

Say you have a specific health issue that you are trying to treat with dietary changes, such as leaky gut (no gluten) or candida overgrowth (low/no sugar). The key to getting through the Christmas season is planning ahead. Initiate an honest conversation with dinner hosts/restaurants about your dietary needs in advance or explain that you will be bringing something for yourself. 

Give yourself permission

While we must honour and nurture our physical bodies, we must also nourish our emotional self. Sharing a meal or a drink with friends and family brings joy into our lives. If you have been working on improving your diet, a day of indulging will not undo everything you’ve worked for. On these days, you can counter the negative effects of more sugar, fat and alcohol by adding in some additional digestive and liver support.  Letting go of the strict standards we put on ourselves is part of self-love and in itself can be immensely healing.

Support your digestion

Here are my top tips for optimising your body’s processing of dietary “bad guys”:

• Drink fresh lemon/apple cider vinegar in warm water each morning to give your digestion a boost. It stimulates the vagus nerve, which is largely responsible for digestive secretions. If your tummy struggles with indigestion and reflux at the best of times, you may benefit from taking betaine hydrochloride and digestive enzymes to get you through.

• Add in a liver support supplement over the Christmas period. St Mary’s Thistle, Globe Artichoke and Turmeric are among my favourite herbs to support bile acid production (breaks down fat), support detoxification and protect the liver against damage.

• Take a daily probiotic such as Saccharomyces boulardii to help control gut bugs that are prone to growing out of control when we eat and dink more sugar.

Support your mind

Stress levels can go up this time of year with more work pressures, increased busyness on the road/at the shops and less free time – which is exactly why we all need to prioritise finding time to calm the mind. Checking in with the breath each hour or a 15 minute morning meditation is enough to switch on your parasympathetic nervous system, the part of your nervous system which is responsible for “rest and digest” activities, such as producing stomach acid.

Don’t let guilt ruin Christmas

Perhaps the appeal of the Christmas spread was a little too good and you ate too much, leaving you feeling unwell and disappointed in yourself. What a perfect opportunity to turn that guilt into something positive and practice compassion. Holding onto negative feelings toward the self only exacerbates health issues. So let those feelings go and replace them with something positive, such as looking forward to the goals you’re going to kick in 2018!

Extra Resources

Looking for recipes that take into consideration your dietary needs? At Narayani Wellness we love online resources by Teressa Cutter “The Healthy Chef”, Sarah Wilson’s I Quit Sugar and Deliciously Ella, Jamie Oliver and Lola Berry also offer some great ideas in their cookbooks.

By Naturopath Lucy Mason

When to get help and when to do it alone.

We live in a wonderful time when we can access any information we want with just one easy click of the button.  For example, when I typed ‘gut health’ into Google I got a massive 133 MILLION hits! There is so much benefit to having access to this information, as you can get inspired, cultivate hope and discover some tools to help manage your health. However, having this much information has its down sides and can leave you feeling confused, overwhelmed or can even be dangerous.

In clinic I frequently hear my patients start a sentence with ‘I was reading about…’ or ‘I was Googling the other day and…’ Whilst I love hearing that they are taking an interest in their health, unfortunately the sentence usually ends with ‘now I’m confused’ or ‘I don’t know what to do’.

So, how do you know when you are out of your depth in addressing your health alone and when you need some professional help? To help you decide when you need to close the laptop and pick up the phone, ask yourself these five questions.

1. Does your diet or supplement provide you with an immediate improvement and/or if you were to stop your treatment, would this effect be long-term?

If not, you have probably been providing yourself with Band-Aid support and not addressing the underlying issue.

A great example I see a lot in clinic is constipation. Before coming to see me many patients have developed a dependency on strong coffee, laxatives or supplements to ensure a daily bowel motion.

It needs to be understood that constipation is symptom of something else going on(1) and can be tricky to treat. There are many causes of constipation including an imbalance of your gut flora, SIBO (small intestinal bacterial overgrowth)(2) or nervous system issues, such as a side effect from a medication or low intestinal serotonin levels. Did you know 95% of the serotonin in our body is found in our gastrointestinal tract? Having enough serotonin is important because it signals the muscles along our digestive tract to contract and relax. This is called motility and it is necessary for regular bowel movements(3).

2. Do you feel overwhelmed, stressed or anxious when thinking about your health?

If so, these emotions may be making your symptoms worse(4). 

When your body experiences these emotions, it enters a state of fight or flight which causes our nervous system to tip into sympathetic nervous system dominance(5). Our sympathetic nervous system is necessary for our survival, as we use it when we need to escape danger or act quickly. However, this part of the nervous system inhibits our ability to rest and digest properly(6)(because who cares about digesting when you are running away from danger).

Experiencing daily stress, anxiety and overwhelm regarding your health may only be making you health worse. How ironic! A proven example of this relationship is stress and its ability to worsen or flare symptoms of Irritable Bowel Syndrome(7). 

3. You have a sense that there is something else underlying the issue and are finding it difficult to get the big picture?

The perfect example of this is acne and congested skin. I meet many people that have ‘tried everything’; they have invested a lot of time and money into topical treatments, medications and diets without any improvement. Potentially this is because they are only treating one part of the problem.

Acne and skin congestion is considered a complex multi-system disease, rather a skin condition. Our skin is a huge organ and the health of it is a result of your diet, nutritional status, gut health and gut bugs, nervous system, hormones and immune system (8). So whilst the oral contraceptive pill or antibiotics may help manage your skin (9,10) if you stop these, your skin may go back to where it started. To make an effective long-lasting change in your skin, you need a holistic inside-out and outside-in approach.

4. Are you following advice that is supposed to help you and yet you feel worse?

You’ve starting eating healthier and have invested in cupboard full of supplements, yet you feel worse than ever with less energy, stomach pains, poor sleep and your mood has taken a turn. What could be going?

It’s no surprise that we are all different - what works for someone may not work for you. A great example of this is if you have an underlying histamine issue. Histamine is a naturally occurring substance that we create in our body and is present in many foods. It is especially high in aged foods including bone broths, fermented foods, kombucha and kefir (11) and in some probiotics, which are readily promoted for gut healing (12). If you have tried any of these and feel worse, histamine sensitivity may be your issue. Perhaps you need the guidance from someone who acknowledges or understands the issue of histamine to help guide you back to health.

5. Is integrative medicine a better fit?

That is, are you required to take medications or are you under the care of practitioner who has limited understanding, interest or awareness of the role diet and gut healing plays in our wellbeing?

If you answered ‘yes’ and you are trying to make supplement and dietary changes alone, you may be putting yourself in danger.

Thyroxine (thyroid medication) is a great example of something that needs to be monitored closely. A change in supplements, medications and diet may alter the dosage needed to keep your thyroid in balance. If these interactions aren’t understood and accounted for, you may start to experience symptoms of thyroid imbalance (fatigue, shakiness, anxiety, gut issues)(13, 14). A practitioner that will consider these interactions is important in ensuring you a safe road to good health.

Closing Thoughts

Before you have lost all hope and motivation, spent years of your time and a mountain of money, reach out and get some professional support.  We love that you have taken the initiative in trying to help yourself and we want to be there for you to reach your health goals in a safe and effective way.   

By Naturopath Rachel Larsson      

Probiotics. Are they all the same?

We all know that probiotics are great for digestive health, but how do you know which one your gut needs? The bottle lists the various species of bacteria (or yeasts) contained within and offers a vague description of what they do, which really doesn’t give away a lot unless you know what to look for! This article is all about what to look for in a probiotic and in addition, I will dispel some common myths about how they work.

Let’s start basic. What is a probiotic?

The World Health Organisation officially defines a probiotic as “live microorganisms which when administered in adequate amounts confer a health benefit on the host” (1). Probiotics can be bacteria, such as the commonly seen Bifidobacterium or Lactobacillus species, or yeasts such as Saccharomyces boulardii. You will find probiotics in health food stores, chemists and health clinics, sold as capsules or powders, either alive or freeze dried (alive, but sleeping). Proper storage of probiotics is essential in ensuring they are still alive and healthy by the time they reach your gut, so always follow the storage instructions on the bottle and be mindful when transporting your probiotics.

How do probiotics work?

Myth number 1 – probiotics permanently make our gut their new home. It is a common misconception that we take probiotics to replace healthy bacteria that have been lost, for example, following antibiotic treatment or during times of stress. Probiotics work their magic while they are in transit through our gut and are eventually flushed with the stool (2). They may stay in there a bit longer than our food, but it isn’t forever.

Myth number 2 – all types of probiotics fight off bad bugs. Many (not all) probiotics do have the ability to compete with bad bugs and stop them from taking over, however the beneficial action of probiotics goes far beyond (3). Additional examples of how they work includes:

• Reducing inflammation in the gut

• Speeding up or slowing down the time it takes for food to travel along the digestive tract

• Reducing how sensitive our gut is to internal gas

• Repair and strengthen the gut lining

• Interacting with immune cells (think allergies as well as infections)

• Influence intestinal secretions

Why are probiotics named the way they are?

As probiotics are living organisms, they are given latin names just like all plants and animals. In order to differentiate probiotics, you need to understand the terminology around their naming. I will use an example of the probiotic bacteria Lactobacillus rhamnosus GG.

• The first word is the genus – Lactobacillus

• The second word is the species – rhamnosus

• At the end of the latin name is the strain – GG

The strain may be a combination of letters, numbers or both.

How important is the strain?

The strain is very important when it comes to treating a particular complaint or condition. You could compare strains of probiotic to breeds of dog – all dogs are the same species, but they come in a range of shapes & colours. Likewise in probiotic species, different strains can have a different effect in our guts (1). For example, some strains of Escherichia coli cause intestinal or urinary tract infections, whereas the strain Escherichia coli Nissle 1917 is protective against infections (4).

The strain is commonly omitted from probiotic labels and left out of the discussion when talking probiotics. A good quality probiotic will always include the strain, just like a good clinical trial (a human study) will always state which strain has been tested.

Which probiotic should I take?

If you wish to treat a specific health condition with probiotics, it is best to do your research and find some positive human studies, then use the same strain. It may be more expensive, but at least you can be sure your money is going into something that will work. There are many articles out there on probiotics, particularly in treating digestive, skin and immune issues such as IBS, traveller’s diarrhoea, inflammatory bowel conditions, asthma and eczema(5).

To give you a few examples, Lactobacillus plantarum CJLP133 can reduce the severity of eczema (6). Lactobacillus rhamnosus GG and Bifidobacterium breve Bb99 can increase the eradication rate of Helicobacter pylori, an infection that causes stomach ulcers (7). At Narayani Wellness, we use Bifidobacteria lactis HN019 in the treatment of SIBO, just one of the probiotics that we keep in our supplement toolbox.

If you are healthy and just looking for a probiotic to support general health, my recommendation is to get stuck into some fermented foods, such as yoghurt, kimchi, sauerkraut, kefir or kombucha. Strictly speaking, fermented foods are not considered a probiotic as the exact microorganisms are typically not known, nor can they be measured. However fermented foods that have been stored correctly are considered safe and beneficial to consume as they increase overall diversity in the gut when consumed regularly, which has been linked to a lower incidence of disease (5). Fermented foods also contain compounds that help to break down your food and keep your digestion working optimally.

If you are still unsure, take the hard work out of your shopping and make an appointment with a practitioner to help find the right probiotic for you.

By Naturopath Lucy Mason

Fermented Curried Cauliflower

Who would have thought food and drinks affected by bacteria and yeasts would be so sought after? Yes, we are talking about fermented products. No doubt you have heard about them on social media, at your local health food store, or from a health conscious friend.

Did you know, fermentation is traditionally a food preservation technique that has been traced back thousands of years. Fermentation has also helped us create new foods such as turning milk, wheat and grapes into delicious cheese, bread and wine(1). Yum!

It was only in early 20th century that scientific researchers proposed that fermented products might have health benefits (2). Fast-forward to today and we have stacks of science supporting the presence of good bacteria in these foods and how they can provide us with wonderful health benefits (1).

One of our favourite ways to reap the health benefits of fermentation is through eating fermented veggies. You may be familiar with fermented cabbage in the form of sauerkraut or kimchi, but did you know you can ferment a tonne of other vegetables including cucumber, carrot, beetroot and broccoli? Given that cauliflower is in season I thought this would be the perfect time to create a fermented cauliflower recipe.

Ingredients

• 1 tsp mustard seeds

• ½ tsp coriander ground coriander

• ½ tsp ground cumin

• ½ tsp turmeric powder

• ½ tsp freshly grated ginger

• 1 pinch cayenne pepper (optional)

• 1 head (600-700g) cauliflower

• 2 grated medium sized carrots, grated

• 1 spring onion, finely sliced

• 1 -1 ½ tsp fine Himalayan or Celtic sea salt

• Glass jar

Method

1. Rinse the cauliflower in cold water and cut into florets and slice as thinly as you can. Place in a bowl along with carrot, spring onion, spices and salt and mix with your hands. Ensure everything is well mixed and then let this rest for 30 mins.

2. Get your hands dirty again and massage the mixture again for a few minutes.

3. Press the mixture tightly into the jar, adding bit by bit, pressing down to realise the veggie juice (brine) as you go. Don’t worry if the mixture feels dry, as fermentation continues the vegetables will continue weeping.

4. After the mixture is in the jar, make sure it is pressed down and the brine is covering the cauliflower mixture.

5. After 8 hours, open the jar and give the mixture one more press down, to ensure the brine covers the vegetables.

6. Rest the jar on a plate (in case the brine seeps out) and place it in a warm place, such as above the fridge, and cover it with a tea towel. Depending on time of year you can start to taste the ferment from day 4 or day 7. When it’s ready you will be able to sense a pleasant sour and pickled taste.

7. Give the mixture another press to submerge in brine, screw on the lid and store in the fridge.

8. You will have this delicious ferment if kept refrigerated for 9-10 months. 

Things to look out for when fermenting

• Brine. Always have your veggies covered, if your veggies are above the liquid push them back under. If you realise this later in the fermentation process, remove the veggies that have been on top of the brine level as they are no good.

• Note: if you are new to eating fermented foods, start consuming small amounts and increase gradually. Also if you have an issue with histamines, fermented foods may not be a great choice.

Created by Naturopath Rachel Larsson

Low FODMAP Winter Warming Soup

You have just discovered the low FODMAP diet and your tummy is feeling much better for it, but traditional Winter food feels so bland without onion and garlic! It doesn’t have to. This delicious soup uses ginger, chilli and high quality chicken stock to give it some serious flavour. These warming ingredients are perfect for cold Winter nights, and the mix of fresh veggies makes it light, healthy and refreshing.

Not only will low FODMAP be gentle on your tummy, but the gelatin in the chicken stock may aid the healing of a leaky gut, which often accompanies FODMAP issues. At Narayani Wellness we encourage the use of high quality organic chicken broth, as pesticides accumulate in connective tissue and are therefore often found in high quantities in non-organic meat broths. You can make your own organic broth or buy it ready made from most health food stores. For a vegan/vegetarian variation of this soup, substitute chicken stock with a homemade veggie stock. Tofu, tempeh or boiled eggs could be used instead of poached meat.

Serves 3-4. Preparation and cook time 30-40 minutes.

Gluten free, dairy free. Vegan/vegetarian option.

Ingredients:

• Thumb sized piece of fresh ginger, finely grated

• One fresh chilli finely chopped (seeds removed)

• 1 tbsp oil (we like olive, coconut or ghee)

• 1 large carrot, grated

• 1 large zucchini, seeds removed and grated

• ½ large capsicum, thinly sliced

• 4 stalks/1 cup broccolini, chopped

• 500g organic meat of your choice (I used chicken drumsticks) (optional)

• 1.5 L organic chicken stock

• Salt and pepper to taste

• Fresh coriander to serve

Method

1. In a large pot, saute the chilli and ginger in oil for 2 minutes on medium-high heat

2. Add the chicken stock.

3. If using meat, add it now to poach in the stock

4. Remove the meat with tongs once cooked through and place on a cutting board to cool

5. Turn pot down to a simmer, add the vegetables and cook until just soft

6. Meanwhile, shred the cooked meat with a couple of forks or chop into small pieces

7. Add the meat back to the pot

8. Serve into bowls, salt and pepper to taste and top with fresh coriander!

Created by Naturopath Lucy Mason

Are prebiotics good or bad in SIBO?

Since my previous blog about IBS and SIBO I have had so many questions from my patients wanting to know more about SIBO. What stands out to me the most is a confusion around what to eat, with the most common questions surrounding prebiotic, fibre rich foods and if they help or hinder SIBO.

What is a prebiotic food and what does our gut do to it?

A prebiotic is a non-digestible food ingredient that it is not broken down or absorbed in the higher parts of our gastrointestinal tract(1). There are a lot of foods with prebiotic properties including chickpeas, legumes, leeks, rye bread, garlic and cashews(2). They play a special role in our health - they act as food to our gut's good bacteria, increasing their numbers (lactobacilli and bifidobacteria(3)) and improving our overall health(1).  

Why do these healthy foods cause discomfort?

In SIBO, the overgrowth of bacteria causes inflammation and hurts your gut wall affecting your ability to breakdown and digest food. The bugs themselves play havoc with your own enzymes and body processes. For example there is loss/decrease in an enzyme called disaccharideses, which is important for breaking down carbohydrates and sugars. This means that any food, like a prebiotic food that contains fructose, lactose and sorbitol, may not be digested properly, resulting in those uncomfortable symptoms you experience(4).

Treating SIBO… with prebiotics?!

You may notice that some of the foods that cause your discomfort are also considered to be high FODMAP foods. FODMAP describes a group of of short-chain carbohydrates and sugar alcohols comprising of fructose, lactose, fructo- and galactooligosaccharides (fructans, and galactans), and polyols(5).

To provide symptom relief from SIBO we may suggest avoiding these high FODMAP prebiotics foods (looking at you apples, onions and garlic!) for a short period of time. It is really important to know that excluding these foods long term is not the answer and will not fix SIBO(6). A healthy gut is dependant on you eating a fibre rich, highly diversified diet so restricting these foods for a long period of time will only worsen your situation and increase your sensitivity to more foods(7). It's not uncommon that we see patients tolerating only a handful of foods and it's best to avoid this! 

Garlic, a wonderful prebiotic food.

As part of our treatment for SIBO we use certain types of prebiotics in combination with probiotics and specific antimicrobials (bug killers). These types of prebiotics have beneficial roles in our gut health that are important for restoring your gut health.

The following are four common prebiotic supplements on the market, three of which we use regularly in the treatment of SIBO. The fourth is not advised!

1. Lactulose

Lactulose is made up of two sugars, galactose and fructose, which is not broken down or absorbed in our small intestine. Lactulose increases our good bugs like bifidobacteria(8) and decreases the bad ones like clostridia(9). It is generally well tolerated, however you can take too much of it and end up with loose bowels(8). 

2. Partially Hydrolysed Guar Gum (PHGG)

PHGG is a natural water soluble fibre that has been broken down by an enzyme to make it smaller and to decrease the amount of galactomannon (10). PHGG increases the good bugs Bifidobacterium and Lactobacillus species and decreases nasty waste products such as ammonia(11). PHGG can also give softer stools to assist constipation(12). Studies also show that PHGG in combination with an antibiotic to treat SIBO was more useful in eradicating SIBO compared with the antibiotics alone(13), how amazing!

3. Galacto-oligosaccarrides (GOS)

GOS is formed by breaking down lactose, a common sugar found in dairy. GOS is known to increase the good bugs bifidobacteria and reduce the bad bugs, clostridia and bacteroides. Another benefit of GOS alone or in combination with a probiotic is that it can support our immune system. GOS used in its recommended dosage range is well tolerated. Again, too much of a good thing can lead to problems; abdominal discomfort, cramping, flatulence and diarrhoea(14). 

4. Inulin

Inulin is beneficial to out gut because it supports our good bugs bifidobacteria. However, because it is made up fructans(15), it can be really uncomfortable to consume if you have SIBO. Studies have found inulin increases flatulence, rumbling, stomach and gut cramps, and bloating(16). So best to avoid this one! 

Take home messages

Prebiotics are very powerful and beneficial for SIBO. But remember, not all prebiotics are the same.

If certain foods are causing you pain, bloating, constipation, or diarrhoea, this is your body communicating to you that your digestion system is struggling. Ironically the foods that cause discomfort are the same foods that are important to your health. Instead of excluding these foods, we need to improve your digestive system so you can tolerate these and improve your health in the long run. This can be impossible to navigate by yourself so get a professional on board to help correct your bugs, restore your gut wall and find the diet and fibre that is right for you.

After this, you may even be able to handle eating delicious lentils, onion, garlic and apples!

By Naturopath Rachel Larsson

Prebiotics for health

The exciting possibilities of prebiotics for a variety of digestive, immune and mood related complaints are only just being discovered.

Prebiotics are receiving more attention with the increasing understanding of the human microbiota (all of the bacteria, viruses and fungi that live on and in us), as the two together can have an incredible impact on our health.

What are prebiotics?

Essentially, prebiotics are ingredients found in whole, unprocessed vegetables, fruits, legumes, grains, nuts and seeds which are not digestible to us, but provide the perfect food for beneficial gut bugs living within us(1). 

These ingredients are broken down by the microorganisms in the digestive tract into compounds that have a beneficial effect in multiple areas of the human body, which can include altering the activity of the same bugs that created them! Most prebiotics are carbohydrate fibres, and it’s the knock-on effect of eating them that makes them so special.

How do they relate to probiotics?

I often hear prebiotics being confused with probiotics. While they act very similarly in the gut, they are in fact different.

Probiotics are live organisms that we take in supplement form, where the species of bacteria are known and measured(2). 

Much like the gut bugs that have been living in us since the first few days of life (our microbiota), probiotics also love to munch on prebiotics.

You will often find probiotics and prebiotics in combination in a supplement to enhance the products therapeutic quality. A lot of the research around prebiotics looks at how they interact with two of the most common probiotics, Lactobacilli and Bifidobacteria species(3).

What’s the difference between fibre and prebiotics?

Most prebiotics are fibre, however not all fibres are prebiotic. Fibre is often classifie

d as insoluble or soluble, which also provides a good basis for distinguishing which ones are prebiotic.

Insoluble fibres do not get broken down by us or by our gut bugs, however they do bulk out the stool, helping to keep us regular(4). These are the stringy fibres that give a lot of foods their rough texture, such as the skin of nuts, seeds, fruits and vegetables.

Soluble fibre, found in a variety of whole foods, cannot be broken down by us, but are easily fermented by bacteria. Those that exert a proven beneficial effect on us are termed prebiotics.

Types of prebiotics

Here is a little bit of extra information for the science lovers out there. A clear cut catagorisation of what is and what isn’t a prebiotic has not yet been established as it is still a young area of science. If we consider what has the potential for prebiotic activity, the following fibres and their respective foods are included:

• Non-starch polysaccharides such as beta-glucans (mushrooms), pectins (pear, apple, plum, citrus), gums (guar gum, xanthum gum), hemicellulose (psyllium husk) and cellulose (broccoli, cabbage, kale, cauliflower).

• Non-digestible oligosaccharides such as galactans (legumes) and fructans, primarily inulin (onion, garlic, artichoke, asparagus, leek, chicory root, banana).

• The disaccharide lactulose (only found in supplement form).

• Sugar alcohols including sorbitol (pears, plums, dried fruits) and mannitol (button mushrooms).

• Resistant starch, which is starch that resists digestion in the small intestine, making it available in the large intestine for fermentation (potatoes, legumes, whole grains).

How do prebiotics improve our health?

Prebiotics selectively stimulate the growth of beneficial bacteria that are indigenous to our guts, including the well-studied Bifidobacteria and Lactobacilli species. These bacteria, when thriving, help to seal the barrier between the intestine and bloodstream, improve our immunity and keep potential bad bacteria/fungi (such as clostridia and candida) to a minimum.(3). With a healthy microbiota, improvements are noted in mood, skin, allergies and autoimmune conditions, just to name a few.

In addition, bacteria create short chain fatty acids (e.g. butyrate, propionate and acetate) from prebiotic fibres, which have beneficial effects throughout the body. For example, butyrate, made by Lachnospiraceae and Ruminococcaceae bacteria, is a major energy source for the cells that make up our colon. Propionate acts at the liver to suppress cholesterol synthesis and acetate is utilised by the heart, brain, kidneys and muscles(1).

When prebiotics can be problematic

For people that have certain intestinal issues, such as Small Intestinal Bacterial Overgrowth (SIBO) or Irritable Bowel Syndrome (IBS), eating the wrong types of prebiotics can make symptoms worse. For example, fructans and sugar alcohols (which are both considered FODMAP foods) are known to cause bloating, flatulence and discomfort in certain people(5). 

However, complete avoidance of prebiotics deprives healthy gut bugs of food and can make the situation worse in the long run. If you fall into the SIBO or IBS, or are unsure, working with a practitioner can help minimise symptoms while still making sure your good bugs are fed! 

By Naturopath Lucy Mason

Warm sweet potato and lentil salad

This gluten-free, dairy-free, vegan and vegetarian friendly recipe is the perfect meal or side dish to your favourite protein. 

There are so many elements to this salad that nurture and support your gut health with our favourite being fibre!

Adequate intake of fibre for men is 30g/day and women is 25g/day (1), which most Australian's fail to meet (2). High fibre intake is proven to have health-protective effects and disease-reversal benefits including heart disease, stroke, hypertension, diabetes, obesity, and certain gastrointestinal diseases (3).

Resistant carbohydrates and dietary fibre, from sources like sweet potato and lentils, influences the variety and number of bacteria we have in our gut, as well as their bacteria's metabolic abilities (4), which influences so many aspects of our health, including mood and immune function.

So dig in to this delicious recipe and feed your gut some fibre.

Serves 4-5. Preparation and cook time 1-hour 20min

Ingredients

• 800g sweet potato cut into 2 cm cubes

• 2 cloves crushed garlic

• 1 ½ C bite sized broccoli florets

• 150g snow peas, cut into thirds

• 1 can (400g) brown lentils, drained and rinsed

• 1-2 handfuls of rocket

• Coconut oil

• ½ lemon juiced

• 2 tsp seeded mustard

• 2 Tbsp olive oil

• 1 tsp dried oregano

• Salt and pepper to taste

• Feta or parmesan (optional)

Method

1. Preheat oven to 180 degrees celsius.

2. Add sweet potato to a lined baking tray and coat in coconut oil, garlic, salt and pepper. Place baking tray in oven and bake for 1 hour or until golden brown.

3. In a large bowl add snow peas, rocket and lentils. Sit this aside.

4. To make the salad dressing, in a small bowl add lemon, mustard, olive oil, oregano, salt and pepper. Stir until combined and pour into the large bowl.

5. After the sweet potato has been in the oven for 45 minutes, add the broccoli florets to the bake try and bake for the remaining 15 minutes.

6. After the baked vegetables are done, add them to the large bowl and mix well.

7. Serve in your favourite plate or bowl with the option of adding your favourite parmesan or feta.

By Naturopath Rachel Larsson

Why your IBS could actually be SIBO

Picture this.

For years you have been suffering from Irritable Bowel Syndrome (IBS).  You may have experienced abdominal pain, discomfort and bloating, frustrating bowel motions and reactions to ‘healthy’ food.  You have tried diets, supplements and medications yet you are still suffering. How frustrating!!

But perhaps there is something else going on.

In our experience, many of our patients don't just have IBS but actually have Small Intestinal Bacterial Overgrowth (SIBO), which can be tested for and treated. Symptoms of SIBO are similar to symptoms of IBS, which is why it may have been overlooked (1).

SIBO explained

SIBO occurs when there is an increased number of bacteria in your small intestine (1). Having an increased bacterial load can cause havoc to your gut wall and can lead to trouble with digestion, poor nutrient absorption, immune dysfunction and reactions to food (2).  SIBO left untreated has also been linked to nutrient deficiencies, depression, anxiety (3), fibromyalgia (4), hypothyroidism (5) and rosacea (6).

How did I get this?

The risk factors for developing SIBO are far and wide and are commonplace in today’s society. They include low stomach acid, which can naturally happens as we get older or through nutrient deficiencies that may occur if you have an underlying gut issue, chronic illness or poor diet. You also increase your risk of developing SIBO if you have used antibiotics or the oral contraceptive pill, if you drink alcohol or experience stress (1). 

Can you relate to one or two of these?

How can I find out if I have SIBO?

In clinic, I regularly hear patients say things like ‘after a meal I look and feel four months pregnant’ or ‘I react to so many foods’. These statements make me consider SIBO as part of the their problem. The SIBO test is wonderful as it identifies its presence and helps us choose the most appropriate treatment for you. It is a test that can be performed at home or in a laboratory. After drinking a sugar, the breath test measures hydrogen gas and methane gas when you exhale, which indicates if SIBO is present, the type you have (methane dominant or hydrogen dominant) and how severe SIBO is for you.

To get SIBO under control we use a gentle combination of herbal, nutritional and dietary interventions. We follow a principle of 'do no harm' and we make sure we are supporting you and any the good bugs that are already in your gut. In addition we address risk factors that caused your SIBO to give you the best chance of it never returning and to live a life free of digestive distress. 

By Naturopath Rachel Larsson

Leaky Gut. Do you have it and what to do about it?

Leaky gut, also known as increased intestinal permeability, is linked to a whole bunch of common health complaints that we tend to just put up with or accept as being normal for my body.

It has been linked to food intolerance's, acne and skin conditions, allergies and hay fever, asthma, fatigue and thyroid conditions.

In addition to this, it can be associated with digestive symptoms such as constipation, diarrhoea and irritable bowel syndrome(1). Clearly, it is very possible that you, or someone close to you, is suffering from leaky gut.

How is this possible?

To understand how leaky gut may be at the root of your symptoms, you need to know a bit about the gut. Our gut has many roles including digestion and nutrient absorption, and is an important protective barrier that monitors our internal and external environment. It also plays a massive part in the function of our immune system. For example, did you know that about 75% of our immune cells live there(2)? 

It also has an intimate relationship with our nervous system. Have your ever noticed that when you feel stressed or anxious, you may experience a change in bowel movements? Nervous tummy anyone?

Why do we get leaky gut?

In a healthy gut, our gut wall cells are triggered to open up and absorb good things like nutrients and keep our bad bugs and toxins out. Our digestive system is always getting triggered to open up and close but can usually keep a happy balance and recover from any minor insults.

When the gut is in contact with nasty triggers like medications, parasites, chemicals and certain foods, it’s ability to close up starts to struggle. If exposure is for a short time, the barrier can return to normal, however if these stressors continue, this barrier is strained.

Then the immune system, which lies beneath the gut lining, becomes overwhelmed. It loses sense of what is self and what is a potential allergen, toxin or baddie. This dysfunction starts to cause trouble to the point of developing autoimmune conditions.

Remember all the conditions mentioned at the start? Yes, the gut connection is real(3)!

What can I do about leaky gut?

Gut health and gut healing can be a tricky, especially if other conditions are present. A great place start would be:

1.     Probiotics

Probiotics help with leaky gut because of their beneficial role in supporting the immune system in the gut wall. This is evidence of their support in a vast array of health conditions. It’s so important to understand that not all probiotics are the same and this is where clinical expertise can really help. If you react to fermented foods (a good source of probiotics) or probiotic supplements something else maybe going on including histamine intolerance. This is why it is helpful to work with someone experienced in treating gut issues(4).  

2.     High fibre foods

After putting in all the good bugs into our system, we need to feed them. High fibre foods really means a vegetable rich diet. Great fermentable foods include sweet potato, lentils, pumpkin leek, garlic, asparagus, onion. Think high FODMAP foods. Delicious(5)!

3.     Reduce aggravating factors

We don’t want to keep giving our gut triggers that upset inflammation and immune function. Our body needs the time and environment to heal. This means limit alcohol, gluten, eat organic where possible and get rid of refined carbohydrates and sugar… put down the donut(6)! 

4.     Manage stress. Yes, this can be the hardest thing to do.

We live a lifestyle that fuels the fight and flight response and neglects our rest and digest nervous system – which is hugely important for our digestive ability.  Ever experience diarrhoea when you feel anxious or constipation when feeling stressed? Whether it is journalling, deep breathing, yoga or walking, it is important to find a way to manage your emotional and mental health(7).

5.     Eat a colourful, nutrient rich diet.

For our body to function at its best, it needs good sources of nutrients from a wide range of fresh, unprocessed foods. Fill your diet with good quality protein sources, a colourful variety of vegetables and fruits and you are on your way from getting all the nutrients and antioxidants you need for a healthy gut. We give a special shout out to amino acids like glutamine and nutrients like zinc and vitamin A, which the gut just loves.

How can I find out if I have leaky gut?

If you or someone you know suffer from the above mentioned conditions, then you should be considering the health of your gut and determining if you have leaky gut. As a practitioner who just loves all things gut health related, one of the first steps I take with my patients is testing for leaky gut. My inner nerd is thrilled by this test as it a brilliant way to measure how much healing needs to be done and can be tested again to assess progress.

Once we identify if you have leaky gut, it is important to determine how to treat it holistically. Not only can you experience a positive shift in your current symptoms, but also prevent complications such as autoimmunity and chronic disease in the future. Isn’t that great?

By Naturopath Rachel Larsson

Fermented Beet Kvass

One of our favourite gut loving recipes is beet kvass. Beet kvass is type of fermented drink, you know, similar to kefir or kombucha. Kvass has so many health benefits and is great for your gut. Due to it's fermentation process it is a wonderful source of probiotics which can help the health of your gut and immune system, it is also rich in antioxidants with is excellent for your liver. Using beetroot is traditionally known for it's blood cleansing properties, in addition to being a great source of nutrients.

Kvass typically has a tangy, salty flavour which can be an acquired taste. Using beetroot also gives it a wonderful earthy flavour. If beetroot isn't your thing, you can use other foods to ferment like fruits (strawberries and raisins) and herbs (mint). 

 Ingredients        

• 2-4 organic beetroot
• 1-2 tsp sea salt or Himalayan salt
• Filtered water
• A few tablespoons whey, dripped from yoghurt or milk kefir (optional)
• 1-1.5 litre glass jar

Directions

1. Wash unpeeled beets and chop into large cubes

2. Place beets in a jar and add salt and optional whey (if not using whey add an extra tsp of salt)

3. Fill jar with filtered water, you want to cover the beetroot by at least two inches

4. Seal with lid and leave on the counter at room temperature for 4-7 days to ferment (4-5 days in summer)

5. Transfer to fridge

6. Have about ¼ cup daily on own or dilute with water

Image: Courtesy of CERES Fair Food.

How your gut is connected to hay fever and allergies

I bet you are wondering, ‘how can my water eyes, running nose and sneezing be connected to my gut?’. As you may have noticed today, there are studies coming out linking all sorts of conditions and diseases to the health of your gut. Allergic rhinitis, commonly known as hay fever, is no different. 

For starters our digestive system plays a huge role in the balance of our immune system. Almost 70% of our entire immune system is located in our gut(1). For hay fever and other allergic diseases the ‘hygiene hypothesis’ was thought to have a role in the increase in allergies, with the lack of exposure to microbes in early life increasing the risk of allergies in later life(2). Now something called the 'microbiota hypothesis' is thought to play a role, meaning a change in our gut bugs influence the development of our immune system(3). Although allergies are also influenced by genetics, some of the environmental and lifestyle factors that change your gut bacteria and increase your risk for allergies include infant use of antibiotics, formula feeding and being born by caesarean section(4,5). Oppositely, growing up with pets(6), growing up on a farm(7), being born through vaginal delivery and being breast fed has been linked to positively influencing your gut’s flora to include more ‘protective strains’(4,5).

What your body does in an allergic reaction

For an allergy to exist, allergen sensitisation must first occur. Special immune cells present in the mucosal surfaces of the body such as nose, lungs and gastrointestinal tract, detect the allergen. One type of immune cells comes into contact with the allergen which are then displayed on the cell's surface. This cell then lets other immune cells know to produce antibodies (IgE) specific to the allergen. From then on, if you are exposed to that allergen, an allergic response is triggered. The allergen is identified by antibodies (IgE) causing immune cells to release inflammatory mediators, such as histamine (8). Histamine is responsible for the itchy nose and runny nose, red watery eyes and dry cough.

The gut-lung connection

The lining of your gut is structurally very similar to lining of your lungs. If you are someone with allergies, inflammation will tend to happen in both areas, as it is thought that leaky gut may have a role in 'leaky lungs'. Our gut flora are also likely have a major impact on the integrity of the lung tissue(9).

Histamine and your gut

You may think histamine is the bad guy because it is linked to your allergies, but in fact is extremely important for mood, stomach acid, blood vessels, and muscle functions (10). The problem with histamine is for some people they can be suffering from histamine intolerance. This means they produce excess histamine and/or have a deficiency in the enzyme that breaks it down. When it comes to our gut, some of our microbes are capable of producing histamine. These microbes produce an enzyme, which converts histidine into histamine. The more of these microbes you have, and the more histidine you consume, the higher the amount of histamine you can produce. Histamine can be then be absorbed and taken around the body, exacerbating allergic symptoms (11).

How to improve your allergy symptoms

1. Heal your gut. Gut health and healing isn't straight forward and may require a professional to guide you. There may be other gut issues at play, like Small Intestinal Bowel Overgrowth (SIBO) driving gut inflammation and increased intestinal permeability (leaky gut), which will also need to be addressed.

2. Balancing gut flora can balance your immune system. This means probiotics from capsules or fermented foods. Be careful with fermented foods if you are histamine sensitive though, as they are a source of histamine. If you feel worse on bone broths or foods like sauerkraut then get in touch with a trained professional to help you refine your diet and introduce these gut healing foods slowly. Some strains that can help reduce histamine include Bifidobacteria infantis and Lactobacillus plantarum (12, 13).

3. Eat fermentable fibre. Eat a diet full of complex, fermentable fibre as it helps intestinal microbiota make short chain fatty acids (SCFAs). SCFAs help regulate the immune system and decrease allergic airway inflammation (14). 

4. Try eating low-histamine diet. Following a low-histamine diet can help reduce the severity of allergy symptoms. Foods to avoids that are high in histamines include canned and ready meals, fermented foods, aged and matured foods like cheese, fish, shellfish, avocados, spinach, cocoa and leftover meat (15).

5. Eat foods high in quercetin or take a supplement. Quercetin is a natural antihistamine and can be found in foods like grapefruit, onions, apples, black tea, leafy green vegetables and beans. Some herbs like Ginkgo biloba and Sambucus spp. are also sources.

6. Zinc. Zinc is a key nutrient involved in maintaining a healthy immune system. It is also necessary in healing and maintaining a healthy gut wall. Supplementing with zinc could significantly help in the healing of leaky gut(16). To find out your zinc levels and get the safest, and get most appropriate zinc supplement, see one of our professionals. Eating foods rich in zinc can also help including grass-fed beef, oysters, lamb, chickpeas, pumpkin seeds, cashews, chicken, spinach and mushrooms.

7. Eat local, raw honey. Raw honey contains both beneficial bacteria and trace amounts of pollen picked up by the bees from local plants. By eating raw honey, you can 'educate' your immune system to tolerate these local pollens (16). By local we mean the neighbouring suburbs, postcode or city. Australian honey isn't considered 'local' as the plants in Perth are very different to that in Melbourne, for example. 

8. For symptom relief try clearing your nasal passage using a neti pot. If any allergens are stuck in the passage this can clear them out and give some temporary relief.