A couple of months ago, I was asked to be on the Run Eat And Lift podcast hosted by Anthoney (@thelabstrength) and Lindsey (@ontherunfit). We covered a lot of health and nutrition topics from sourdough and ketosis to uBiome and Crohn’s. This was really fun to be a part of and I think you’ll enjoy the episode. As I mentioned, we actually recorded it a couple months ago, before I went carnivore, so we definitely talk about more than just meat! The episode went live and aired for the first time yesterday.
The past two weeks have flown by and I figure I’m overdue for an update on my new zero-carb lifestyle…or as I like to call it, my ribeye diet. Jeff raises an eyebrow at me when I say that, but hey, it is what it is, and so far it’s been ribeye (at least one a day), bacon, eggs, ground beef, butter, ghee, coffee, and an occasional glass of red wine. To sum it up…delicious.
For those who have been following my blogging journey or just watching me over the last few years, you know my diet has progressively evolved and is, what some would call, quite radical now (although extremely delicious and satisfying…you should hear the whimpering of my dogs every night as I fry up bacon and sear my daily ribeye…). What can I say though, I do rather enjoy experimenting and researching food and fitness. That said, as you may remember, one of my earlier posts to this blog outlined what I called “My Crohn’s 1.0” diet, it was what I started eating immediately after I made the decision to stop taking my immunosuppressant and immune-modulating drugs.
No more messing around, I’m pulling out all the stops and embarking on a short, experimental detour in my Crohn’s journey. Pour yourself a drink, sit back, and keep reading if you’d like to come with me…I’m going on a zero-carb, plant-free, all-animal diet.
I know some of you who know me well may be confused right now, because you’re already under the impression that all I currently eat is meat. Contrary to popular belief, I have tried to incorporate lots of vegetables, nuts, and fruits into my diet over the years, only to regret the decision 99.8% of the time.
Spoiler alert: I came across an article the other day about a scientific study that was published this past June that looked at coconut oil and its benefits for reducing inflammation in Crohn’s Disease…
Our bodies are massively complex, beautifully-orchestrated machines. Some people say, “if it ain’t broke, don’t fix it.” Well, my digestive and immune systems are broke and because I’ll never know a fraction of everything there is to know about either system or Crohn’s Disease, it’s important to me to always keep searching and experimenting with ways I can further enhance my life, improve my health, and hopefully keep Crohn’s in remission. So far, the list includes diet, fermented foods, exercise, rebounding, yoga, essential oils, and wine–I have to have one vice 😉
I’ve been sitting here contemplating Crohn’s Disease for the last few hours…breathing deeply from the new essential oil diffusing necklace I’m wearing that I infused with frankincense and lemongrass, having just finished eating a frozen glob of coconut oil mixed with a heaping teaspoon of glutamine and KetoBroth protein powder, and sipping wine–of course (hey, it’s fermented)–and wondering where I should start with this post.
Image: Semicolon; The Adventures of Ostomy Girl (2015)
Continue reading “#CrohnsWarrior #CrohnsAwareness #ForDana”
A couple months ago, I posted about the benefits of sauerkraut, my most beloved food. So, enter stage left, my second most favorite food (it might actually surpass sauerkraut and become top on my list), to which I attribute much of my new-found health to: raw milk.
Unless you have a story about how your grandmother used to serve you fresh milk on her farm with chocolate chip cookies just out of the oven or surprisingly already fall into the roughly 3% of the population who drinks raw milk…you’re probably giving me a weird look right now. You might be thinking, “isn’t that dangerous?” or “I was told to avoid dairy, isn’t milk bad for you and hard to digest?”
It’s late as I begin to write this post…tucked away in the corner seat of a Southwest Airlines flight on my way back to San Antonio. The fasten seatbelt sign is off and electronic devices and laptops are now allowed to be pulled out and used. So, I thought this would be a good opportunity to start jotting down a few notes to share my recently-acquired travel tips for checking a 45-quart ice chest full of food onto your next flight.
After a lot of tinkering over the past year, I have found the Fido jar fermentation method to be an easy and consistent way to make crunchy, delicious sauerkraut every time. The Fido jars clamp down and seal to provide an anaerobic environment for the cabbage to ferment in, yet still allows for a small amount of gasses to escape without letting air back in.
“All disease begins in the gut.”
Before I jump into my sauerkraut recipes (I promise the wait will be worth it 🙂 …and it will be my next post! I was up to my elbows in sauerkraut the other day taking pictures specifically for the upcoming recipe posting…but, I digress), I thought I would pause and talk a little more about the importance of gut health and why home-fermented sauerkraut is beneficial. Hopefully this post will shed a little more light onto my love for/obsession with sauerkraut and persuade you to jump on the bandwagon of incorporating fermented foods (i.e. sauerkraut) into your own diet.
Continue reading “What came first, leaky gut or disease?”