This week, I'm sharing with you a recipe from 'The well-fed microbiome cookbook' I wrote about last week.
The recipes are divided in two phases: the first one is about repairing our gut, the second one about revitalizing it.
The following recipe is taken from phase 1. Recipes from phase 1 follow an adapted low FODMAP diet and are mostly for people with gastrointestinal/digestion issues such as constipation, diarrhoea, abdominal pain, and/or bloating, which are linked to IBS or IBD.
IBS stands for irritable bowel syndrome, and IBD for inflammatory bowel disease. IBD may be better known as Crohn's disease and ulcerative colitis (UC), two chronic diseases characterized by various inflamed segments of intestines (Crohn's), colon (both), and/or rectum (UC). IBS is a more obscure condition that is usually attributed when all other diagnoses have been ruled out.
This diet may help these conditions; however, they are not therapy replacement. IBD, as well as IBS, are serious conditions that need appropriate medical attention.In the first part of the book, she does explain that healthy eating is a commitment and that it may be easier to sort out our cupboards before filling them with new ingredients. So I did, then I went shopping:
|My well-fed microbiome shopping trolley|
Please note that in this series, I'm not going to give out the recipe as I think it wouldn't be too fair on Kristina Campbell if I were to share her hard work for free, right? I do think, however, that her book is lacking a couple of pictures to show how the recipes are supposed to look like, so here are mine:
See you next Monday!