What is a Leaky Gut, anyway?!

And why should you care?
There’s a lot of talk these days about a “leaky gut”. What is it? Why should you care?

The part of the “gut” that the term refers to is the duodenum of the small intestine. The duodenum is the first part of the small intestine into which the stomach dumps its high acid mixture for further digestion and absorption. If that part of the small intestine has holes in it or is damaged, it is termed “leaky”. That’s because it leaks. Into the bloodstream…your bloodstream. The transportation system of the body, the one that carries nutrients to cells, and wastes away from cells…read on.

What leaks out of the small intestine into the blood stream? Large molecules of food that have not been broken down by that damaged area. This is highly problematic for many reasons, a few of which follow:
  1. Your food has not been digested, so your body will not get the nutrients from the food. If this goes on for a long time, you will be malnourished, and suffer the symptoms that that brings.
  2. Your food has not been digested, so large molecules will leak into the bloodstream. If they are protein molecules, the body will recognize them as “foreign proteins”, and launch an immune response. If this goes on for a long time, you will likely develop autoimmune disorders.
  3. Foreign food molecules in the bloodstream mean that you will develop food sensitivities. In the beginning, just a few sensitivities. As time goes on, your body will become highly reactive to many foods.
  4. Toxins will also leak into the bloodstream, which will go to the brain and cause focusing issues, brain fog, and inability to concentrate. If this goes on for a while, ADD, ADHD, OCD, SPD, depression, and mood swings–think bipolar– can develop. Schizophrenia has also been indicated.
Okay, so if all of that is probable with a leaky gut, why not heal it? It’s easy once you know how.
For more information about the best protocol I know to heal AND seal the gut, check out http://www.gaps.me/.
If you would like to learn how to cook to heal your gut, join me for informative, inspiring, and fun classes! I’ll be teaching in Fort Collins, Colorado on Saturday and Sunday, May 16 and 17…”Heal Your Leaky Gut: Cooking for the GAPS Diet”. Easy peasy when you know how. And that’s exactly my intention: to teach you how! More information about the cooking weekend here: http://goo.gl/BlJpQL

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Why Train to Cook for the GAPS Diet?!!

As you may or may not know, cooking for the Gut and Psychology Syndrome diet is not the same as traditional food cooking, a la WAPF or the Nourishing Traditions cookbook by Sally Fallon. In fact, may people who implement the diet from Nourishing Traditions miss many important differences between GAPS and NT. They also make mistakes in the implementation, which may delay healing and actually aggravate symptoms. Some of the symptoms can be severe, like seizures, if you are prone to them! Lesser symptoms include migraines, headaches, nervous tics, rage and outbursts, stimming, brain fog…eczema…!

The GAPS diet is a therapeutic diet…with very specific techniques that were developed to achieve therapeutic results.

One of the biggest mistakes in implementation of the Intro part of the diet is people making bone broth instead of Meat Stock. Bone broth is not part of the Intro Diet. It is not mentioned anywhere in the Intro. (And, in fact, should not be served until AFTER the small intestine, aka the “leaky gut” has been healed. Stay tuned for my new book on the subject–on the how and the why…the Ultimate Guide…!)

For years I have been on list serves for the GAPS diet, and I have read horror stories about well-meaning moms who were trying their best to implement the diet for their severely autistic children and others. The children were refusing to drink the bone broth and their mothers were trying to sneak it in wherever they could. And the children were having severe symptoms, mothers often reporting that symptoms were getting worse, not better. Much of this could have been avoided if there had been a clear understanding of how to cook for the diet.

So…….if you would like to Heal Your Leaky Gut…you must do the Intro of the Diet. All six stages. No bone broth!

I will be teaching the techniques you will need to implement the Intro THIS MAY, Saturday and Sunday, the 16 and 17, in Fort Collins, CO. I have priced the weekend very reasonably so that many can join me!  I hope you will attend!

Here’s a quick testimonial from a Certified GAPS Practitioner who took my training last year:

“I recently attended Monica Corrado’s GAPS cooking series and was blown away by how much I learned (and how much I have been doing and teaching incorrectly), even after being involved in GAPS for almost a year! Although I have been constantly learning since being introduced to the GAPS diet, my certification training did not prepare me nearly enough to guide my clients in the intricacies of food portion of this healing protocol. And as food is the primary healing means of this protocol, it is vital that we understand it well. I now feel better equipped to assist my clients and myself through this healing journey.

I also enjoyed Monica’s high-energy, down-to-earth teaching and techniques. Because of her passion and her clear, memorable explanations, I will be able to remember and pass on what I learned. This is worth just as much as the content, in my opinion. Any resources invested in learning cooking with Monica is well worth it–whether going through the diet yourself or assisting others through it. I would recommend this course to anyone!” Amy Mihaly, FNP, Certified GAPS Practitioner, Loveland, CO of Wholly Guts.

Dr. Natasha Campbell-McBride, author of the Gut and Psychology Syndrome, is very familiar with and supportive of my work of training people to cook for the GAPS diet. This training is not currently offered in this way elsewhere. Since Food is the Foundation of the diet, knowing how to cook the food for the diet is absolutely necessary.

I invite you to attend this GAPS Cooking Weekend so that you may deeply and fully know the secrets to implementing the diet and you may implement it with the knowledge and tools you need, as well as the confidence to do so!   Cooking for the GAPS Diet, Saturday and Sunday, May 16-17, 2015…Fort Collins, CO. More information HERE. And for those of you who cannot attend, I happily guide folks through the implementation, in a Wellness Consultation. Find your time here: http://simplybeingwell.com/Consultations.html

be well, all!

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Woot! Secrets to Cooking for the GAPS diet revealed…!

Pot-v3

I LOVE my work!

I LOVE to teach!

I am so looking forward to sharing my weekend with those who would like to learn the secrets to cooking for the protocol that heals and seals leaky guts. And guess what? almost everyone has one!

Who would benefit from cooking this way?

Everyone, especially those that are between the ages of 0 and 65…especially:

  • Anyone who has been vaccinated
  • Anyone who has taken even one round of antibiotics or had them administered
  • Anyone who has traveled abroad
  • Anyone who has had allergies, including seasonal allergies and food allergies
  • Anyone who has had skin disorders, eczema, rashes, etc
  • Anyone on the Autistic Spectrum, with Aspergers, ADD, ADHD, dyslexia, dyspraxia, depression, schizophrenia
  • Anyone with an auto-immune disorder

This weekend, I’ll teach the secrets to the following techniques. The HOW and the WHY. We’ll be making:

  • Bone Broth
  • Coconut Milk
  • Coconut Flour
  • Nut Milk
  • Nut Butters
  • Nut Flour
  • Fermented Beans
  • Culturing Dairy
  • Fermented Nut Flour
  • Baking with Nut Flour

We’ll be cooking at the top of a mountain in Loveland, Colorado…Friday through Sunday. You may find more information here: http://www.cookingforwell-being.com/October-3-2014.html

Or you can stay tuned for my next book on the subject. In process now. :)

 

Check out also: Nourishing Broth, the newest book by Sally Fallon Morell and Kaayla Daniels, and The Heal Your Gut Cookbook by Hilary Boynton and Mary Brackett, for which I consulted!

 

Please note this page contains affiliate links.

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“Mom! Is that butter?!”

Was the call from my eight year old son this morning. I had just offered him a graham cracker that was covered with what we call “Nature’s frosting”: butter. Organic butter, that is…a good half inch high. Why did he question whether it was butter, you ask? Ah, the tale I will tell! Can anyone guess?

Organic butter: White :(

Organic butter: White :(

The COLOR. The color of the butter was very light yellow to almost white. The color my son is used to seeing is YELLOW. Is this significant? YES. The color of the butter will let you know that the cows ate GRASS. We KNOW that what cows eat is highly significant: to the cows, the Earth, and our bodies.

What is very interesting to me (and should be to you also) is that the butter was ORGANIC. This is significant also… It tells you that even though butter may be organic, it in no way means it comes from grass-fed or pastured cows. (It does currently guarantee that the grains the cows are fed are organic– which will guard you from the GMO-laden feeds used in conventional dairies. ) Why should you care?

Folks all over the country are starting to wake up to preferring grass-fed or “pastured” dairy products including butter, milk, cream and cheese. Grass-fed or pastured dairy is nutritionally superior to dairy that comes from grain-fed operations. And not only that, but it also comes from cows that are raised on pasture, as Nature intended them to be… Not in the confinement feeding operations (CAFOs, confined animal feeding operations) that became so popular in this country in the eighties.

Beautiful YELLOW grass-fed butter!! Homemade!

Beautiful YELLOW grass-fed butter!! Homemade!

So in this case, “the eyes have it”: rich, yellow butter IS better. And use it liberally, folks. Nature’s frosting.

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Learn to cook for the GAPS Diet! Cooking Immersion Weekend!

 

Gut and Psychology Syndrome CoverOne of the best diets to heal a leaky gut and gut dysbiosis…as well as the myriad of symptoms that result from these conditions…is the Gut and Psychology Syndrome (aka “G.A.P.S.”) diet. I have been teaching how to cook for the diet for about 5 years now, having developed one of the first sets of cooking classes for it. I have offered these classes individually over a series of weeks, and also all together over a weekend workshop as far away as California, Massachusetts, and Maryland. This coming weekend, and next month, I am inaugurating a new method which I am calling “Cooking Immersion Weekends”.

The Cooking Immersion Weekend grew out of the desire to provide a way for individuals to experience learning and cooking with all the techniques needed for the diet at one time, with other people, and with a resource right with them to answer any questions. (Me.)

I have broken up the weekends as makes the most sense: one for the “Intro” diet and another for the “Full” Diet, as cooking for them is very different. The Intro Immersion Weekend will take place this weekend, 4pm Friday through 1pm Sunday, September 2-14, 2014,  in a retreat setting at Sunrise Ranch in Loveland, CO. The Full Immersion Weekend will take place same times and place, on October 3-5, 2014.

My desire and intention for those that join me for these Cooking Immersions is that they leave feeling fully confident in their ability to implement the healing protocol when they return home. (You all know how much I love to make things easy for folks and to take the mystery out of seemingly complicated cooking techniques!)

These are very hands-on weekends; we spend a lot of time in the kitchen together. :)  And though those of you who have been cooking traditional food for a while will have a broader knowledge base than those who have not, cooking for the GAPS diet is very different than cooking from Nourishing Traditions. So….

You are invited to attend one or both of the weekends!

Still on the fence? Here is what Dr. Natasha Campbell-McBride wrote about my cooking classes:  ” Dear Monica, I just want to thank you for your wonderful GAPS cooking classes! I am getting excellent reports from the GAPS Practitioners and patients! Everybody who attended your classes leave very inspired and ready to cook good food. Thank you!”

CGPs (Certified GAPS Practitioners) are especially welcome, as knowing how to cook for the diet is critical to its success.

You may register for the September 12-14 Cooking Immersion Weekend here.

You may register for the October 3-5 Cooking Immersion Weekend here.

 

Looking forward to cooking with you!

 

 

Please note: Gut and Psychology Syndrome is the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.

 

 

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Clearly…these are NOT vegetables.

veg photo for blog

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Came across yet another “healthy” snack food at the local natural food market in Ft Collins yesterday. These and all the rest are not healthy and they are not good for you. Highly processed, and what I call “food fractions”… Along with a rancid oil that is HIGHLY inflammatory, due to the high percentage of Omega 6s. Not to mention the “natural flavors” thrown in for good measure (who knows what they are– usually contain MSG and gluten, BTW) and…a lot of starch–beans… Rice…. potato starch-(read SUGAR as your body knows it is and will process it as such). Sounds like a blood sugar spike full of empty calories just waiting to happen!

If you are hungry, snack on real food folks. Grab a bunch of carrots and radishes and cucumber slices and celery sticks… Add anchovy dip or Caesar dip or Roquefort dip and your body is good to go. Carbs (which vegetables are) with fat to modulate the sugar impact AND assist in the absorption of those vitamins and nutrients. Your body AND your brain will thank you.

That’s all for now. Snack tip of the day. Enjoy!
:)

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Easy Peasy Chicken Soup!! These cold winter days…

and nights make one long for a bowl of warm, nourishing, delicious and delightful soup! I know I do!!

soup

’tis the season to make a big pot of soup at least once a week! I thought I’d share one of the easiest ways to make homemade chicken soup when your time is limited. I’d call this one a “shortcut” recipe! Obviously, it would be great if you could do the whole thing from scratch, but let’s face it, folks–sometimes you can’t. This one’s for for you, the Busy, Time-Strapped Person! (and aren’t we all, some days?!!)

So…

Easy Peasy (Shortcut) Chicken Soup!

1 roasted chicken

a bunch of vegetables you love, or ones you happen to have in the refrigerator. The usual suspects: carrots, celery, onion, zucchini, mushrooms…(can also add beet stems and or beet greens or chard, or any other veg you love!) Use what you love; don’t use what you don’t.

2-3 T of a healthy fat you love: ghee, pastured butter, schmaltz, bacon fat, lard, duck fat…coconut oil, etc.

2 quarts chicken or other stock…

good salt and freshly ground pepper

thyme…or oregano or rosemary or basil or a combination…dried or fresh. 1 T dried or 3 T fresh…

tomatoes…diced or ground. (I love the new tomatoes in glass jars…Bionaturae is one brand in glass…no BPA for me!) optional but a delicious addition!!

Making the soup: A basic template

1. Purchase an organic roasted chicken. (Yes, I said “purchase”. Remember, this is a shortcut recipe. Yes, purchase it at your local supermarket..WF carries them…so do other stores. Some offer only “natural” roasted chickens. Neither are the best. The best would be a chicken that you roasted yourself that was raised on pasture eating bugs and supplemented with non-GMO feed. The next best is an “organic” chicken…which means only that the feed was organic–the chicken may never have eaten a bug in its life. Chickens are omnivores… A nutritionally inferior chicken for your soup, but better than a “natural” chicken. One can probably bet that those “natural” chickens were fed GMO feed…and it says nothing about their quality of life. So the choice is yours. Do the best you can and then make peace with your choice.)

2. Place desired fat in a 4-5 quart Dutch Oven, over medium-low heat.

3. Dice (into uniform sizes) about 3-4 carrots, 3-4 celery ribs, one medium onion, 2 medium zucchinis, a handful of mushrooms. (Organic is best…)

4. Add the carrots and celery first, along  with about 1 tsp. Celtic or other high trace mineral content salt; cook over medium-low heat with the lid on for about 5-7 minutes.

5. Add the onion, zucchini and mushrooms. Cook about 4-5 minutes with the lid on.

6. Add 2 quarts of chicken stock you have in the freezer. (I know, I snuck that one in on you. If you don’t have chicken stock in your freezer, very sad. However, since this is a “shortcut” recipe, you could purchase some from the store or from your local farmer! Just be sure to get “pastured” stock–and check the ingredients. Stock should only be bones, vegetables, water and salt or herbs. Some brands are sneaking in cane sugar, soy protein and/or MSG. Read the ingredient labels!! The front of the box does not always tell the full story.)

7. Bring the stock to a boil and skim and discard any scum. Lower the heat to medium.

8. Add the chicken meat, which you diced while everything else was cooking. (About 2 cups) Add the tomatoes if you are going to use them. Add the herbs at this time, additional salt and about 4-5 good grinds of pepper. Heat the soup through for about 10 minutes.

9. Serve with a dollop of cultured cream, yogurt, ghee or pastured butter in each bowl.

Enjoy!!

BTW, you can use this recipe as a template for any other meat you have around…beef, lamb, etc. Just be sure the flavors of the fat, the stock, the meat or poultry, and the herbs/spices all complement each other. :)

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