Why folk with autoimmune disease do the 8-Week Program

Posted on September 18th, 2014

This much I know: I quit sugar because I had a raging autoimmune disease.

This much I’ve just learned: Tens of thousands of others with autoimmune disease are now doing the same thing. And getting results. In fact, according to our latest survey of I Quit Sugar 8-Week Program participants…

Steak and five veg

Steak and Five Veg: The 8WP meal plans feature 7-9 serves of anti-inflammatory veggies a day.

For folk with autoimmune disease, half experience “significant” changes to their condition from quitting sugar.

Some have reversed their PCOS (in fact, I get dozens of emails from sufferers who’ve been able to fall pregnant after doing the Program). Many have come off their AI medication. Others have simply – but soooo importantly – improved Read more

Beet and Turmeric Kvass Tonic

Posted on August 26th, 2014

You read it first here: The next chapter in my health explorations is the microbiome. Yep, I’m all about healing the gut right now. I’ll touch on this in more detail shortly; meantime I’m just working on recipes that get my gut gunning with gas (or without it, as preferred case may be). Kvass is one such ammunition in my holster.

Beet xxx, recipe below

My Beet and Turmeric Kvass tonic, recipe below

A traditional Ukrainian drink, beet kvass is fermented with Lactobacillus bacteria and is a pink probiotic powerhouse punch with a slightly rustic, earthy flavour. As my gutsiest guru Sally Fallon says:

One 4-ounce glass, morning and night, is an excellent blood tonic, cleanses the liver and is a good treatment for kidney stones and other ailments.”

She also says that beet kvass is widely used in cancer therapy in Europe and in the treatment of chronic fatigue, chemical sensitivities, allergies and digestive problems.

I’ve added turmeric, because I recently read that turmeric needs to be fermented for the full benefits of this little root to be experienced. If you can’t find turmeric, simply make it with straight beetroot.

Beetroot and Turmeric Kvass

  • 2 large beetroots, scrubbed and coarsely chopped
  • 10 cm turmeric scrubbed or peeled (depending on how rough and gritty the skin is), chopped Read more

Fermented Turmeric Tonic recipe

Posted on August 21st, 2014

Turmeric is a sweet salve for an inflamed, auto-immune, gut-compromised soul, or so say the studies. But a bunch of other studies show it has poor bioavailability and requires pretty good gut health from the get-go to be able to convert the active ingredient (the yellow pigment, curcurmin) into a form that kicks into gear all the good guff. Sad sigh.

My fermented turmeric tonic

My fermented turmeric tonic

ALL OF THAT SAID, a study published in the International Journal of Food Science and Technology found the bioavailability increased when it was fermented.

It works like this: Curcumin is transformed through digestion into different forms known as metabolites. And it’s these metabolites that are the anti-inflammatory and cancer-preventing agent. And the bit that I find interesting: According to a Japanese study, fermentation prior to eating can replicate this transformation, ie create metabolites.

Music. To my witchy ears.

I decided to play around with turmeric fermentation myself this week. My wonderful friend David grows the stuff and brought in a boot-load (literally) for me to muck about with. For those of you who don’t know a David With A Bootload of Roots, you’ll be glad to know turmeric is in season right now (in the Southern hemisphere) and pretty easy to get hold of. Buy up big. I’ll be posting a few more recipes to come.

For today, a tonic that’s bound to pacify pain and cool the angry inflammation based on my Ginger-ade recipe.

Fermented Turmeric Tonic

  • 1 cup thinly sliced turmeric, unpeeled (if you come up a little short, a bit of ginger in the mix is fine, too) Read more