How to Heal Autoimmune Disease: 6 clever tricks from Mickey at Autoimmune-Paleo.com

Posted on May 7th, 2014

For three years now I’ve been running this occasional series of posts geared at making anyone with autoimmune disease feel less like a freak. It’s been extraordinary…I’d say more than half of all readers here came to this blog for the AI information. Even more extraordinarily, a huge chunk of the rest of you have later developed an AI or found out a loved one had. Add to this, so many of the like-minded bloggers who I’ve got to know around the world have AI’s. I’m talking Cannelle Vanille, Glutenfreegirl, Gabby Bernstein, Clare Bowditch, DeliciouslyElla, Louniverse and many more.

As I say often, we’re a “type”. We’re earnest, ambitious, solo operators and with a drive to communicate and help. It should come as no surprise to us that our thyroids, the site of communication, presents us with challenges!

A hike and hashi chat with Mickey Trescott in Seattle

A hike and hashi chat with Mickey in Seattle

Recently, Mickey Trescott came into my orbit and we hooked up for a Paleo breakfast – and an impromptu hike! – in Seattle. She began following my blog a few years back… and now has her own site where she shares incredible, dedicated information about how to heal AI. She’s also just self-published her own cookbook, The Autoimmune Paleo Cookbook.

I figure you all might find her personal story and her tricks for dealing with thyroid crappiness helpful. She knows her stuff. Over to you Mickey…

I’m Mickey Trescott and I write about nutrition and autoimmune disease. I was diagnosed with Hashimoto’s and Celiac disease when I turned 26 and have spent the last three years digging myself out of the deep, dark hole that was my epic autoimmune crash. I started my journey having been vegan for a decade, and ended up on the Paleo end of the spectrum after I figured out that grains, sugar, and a lot of other elements of my diet were doing me no good. I like to take a multifaceted approach to managing autoimmunity—one that takes into account not just diet, but stress management, movement, and living a more balanced life. Here are a few of my tricks to staying healthy and happy, despite autoimmunity!

Six ways I keep my autoimmunity at bay:

1. Mini rebounding trampoline.

Those of us with Hashimoto’s know how awful it feels to have lymphatic congestion—I get it mostly in my face and neck (which is quite unattractive!). Since the lymphatic system does not have a pump, it is dependent on the movement of our bodies for circulation. Mini rebounding trampolines are great because they vigorously circulate lymph with just tenminutes of gentle bouncing. I bought one from Rebound Air and keep it in my office for “bounce breaks”. Even on days where I am not feeling up to exercising, I can manage a little bounce to get everything moving, reducing puffiness and congestion.

2. Soil-based probiotics.

Since we now know that gut issues are at the root of autoimmune disease, I do everything I can to keep my flora balanced and happy. Our digestive tracts are home to thousands of different species of bacteria, not just the few strains found in regular probiotics these days (like lactobacillus). While I eat fermented foods and have taken traditional probiotics in Read more

How I wrote my 8-Week Program Meal Plans

Posted on April 29th, 2014

The next round of my I Quit Sugar online 8-Week Program starts June 5 and you can sign up now and join the 300,000 other peeps around the world who’ve done it, either via my books or online.

Tandoori Chicken with Indian Rice Salad

The I Quit Sugar Tandoori Chicken with Indian Rice Salad

In this next round you’ll still have the option to choose from two Meal Plans: the standard (meat inclusive) 8-Week Program Meal Plan and the Vegetarian Meal Plan.

If you’re wanting to check it out and ask any questions, or sign up, click here.

One of the questions I get asked constantly, however, is whether the Plans fit with current dietary guidelines. The short answer is: abso-bloody-lutely. The longer one requires that I share how I actually devise my recipes, meals and plans…

1. I prioritise dense nutrition. At every opportunity. I find ways to supply foods with the densest nutrition in every meal. This means:

  • Prioritising (and adding extra) leafy greens and high-quality fat and protein at every meal.
  • Preparing food to preserve (and maximise) enzymes and bacteria for digestion.
  • Minimising toxins (from harmful grains and legumes) and empty calories (from, um, sugar and processed carbs). Read more

11 interesting ways to pimp your kombucha

Posted on April 1st, 2014

I’ve shared how to make plain kombucha, how to make a fructose-free Chai flavoured version and how to get carbonation. But my experimenting continues. Feel free to follow along and get just as obsessed by this very healthy addition to your gut-giving regime.

Image via Civilised Caveman Cooking

Image via Civilised Caveman Cooking

1. Add fruit.

Once the initial fermentation period is done and the SCOBY removed feel free to add fresh or frozen fruit – berries, stone fruit work best – or some lemon or lime juice.

For a kombucha base of about 3 cups, use about 1/3 cup of fruit or juice.

Remember, when fruit is added the sugar feeds the yeast in the second ferment, so again, very little sugar remains.

2. Add herbs and spices and all things nice.

In addition to the fruit, feel free to thrown in some flavourings, like vanilla, almond, lemon and orange extracts or fresh herbs or spices. To flavor kombucha with an extract, brew and ferment according to the basic recipe.

For a kombucha base of about 3 cups, use about ¼-1/2 teaspoon of extract.

For a kombucha base of about 3 cups, use about 3cm fresh ginger cut into matchsticks or grated (you might need to add extra sugar if only using ginger and you’re after fizz).

3. Add apple cider vinegar.

Jenny at Nourished Kitchen shares this: “In my favourite wintertime version of kombucha, I flavour it with sweet spices and a Read more