Leaky Gut was our blessing in Disguise

Life is funny. We all travel down a proverbial road and call the trip our “life’s journey”.  During our travels, life has a way of throwing us “direction changers”. They road block, knock us over and then steer us in a new direction. Unfortunately, these direction changers usually come in the form of a challenge or crisis and it’s not until we are well down the road in the “right” direction, that we look back and realize that the challenge was in fact a blessing in disguise. Look for them, they do exist. Leaky Gut, sick kiddies and leaving the workforce were recently, my personal direction changers.

When my kids were young they had some health issues. This challenge led me to make the decision to quit the workforce and stay home with them full time, to give them the extra attention they needed.  I was a little scared and sad, but this was life tapping me on the shoulder and whispering “It’s time for a new direction”. Which in my case, (and for many of us) came in for form of a health scare.

I learned over time that one of my kids had food allergies, candida and intestinal permeability (AKA: Leaky Gut Syndrome). Leaky gut happens when the inner most layer of our gut (which is responsible for absorbing nutrients) develop gaps or holes which then allow for foreign invaders to get through. Invaders such as: toxins, allergens, undigested food etc. Good gut bacteria are also there to help block those invaders from getting through, but if the balance of good to bad bacteria is tipping in the wrong direction those invaders will definitely “leak” through.

What causes Leaky Gut?
- Poor diet (Standard American Diet)
- Stress
- Environmental toxins
- Antibiotics
- Intestinal dysbiosis (poor balance of good to bad bacteria)
- Infection or parasites
- Candida (overgrowth of yeast)
- Drugs (this includes over the counter) and alcohol
The above culprits will play a part in compromising our digestive health, leading to putrefied and partially digested food sitting in both our small intestine and colon.
Eventually the partially digested food will compromise our ratio of good to bad bacteria (by feeding the bad bacteria and encouraging an overgrowth of yeast). This will damage the microvilli which help to protect our inner gut lining and will allow for gaps (holes) to form.
From there our bodies will have an immune response to the foreign invaders and symptoms are developed. Some of which include:
- Depression/Anxiety
- Frequent colds
- Sore Joints
- Autoimmune conditions
- Skin conditions
- Thyroid conditions

The list goes on. After some research a few small tweaks were made to my families diet and I saw major changes in all our health. Some of these small changes included:

- Eating probiotic rich foods such as sauerkraut and Jun
- Juicing fresh veggie and fruit juice every morning
- Eliminating the foods which were hard on the gut to allow for all of our guts to repair (such as gluten and casein)
- Cooking with WHOLE REAL FOOD and staying away from anything processed.
- Daily consumption of bone broth rich in healing vitamin, minerals and collagen
As a result of these changes, today both of my children are happy, healthy and thriving.

So yes, I was bumped by those direction changers and forced down a new path but we are all better for it.  Life can truly be amazing if you take a moment to stop and look for it.  Just Shut Up and Try It. 😉
1-2 lbs. of (organic farm fresh lamb, chicken or beef bones)
*NOTE: If you cook any of the above, save the bones in the freezer to make this soup.
1 organic onion, skin may stay on
3 cloves of garlic, skin may stay on
2-4 sticks of organic celery (tops too)
2-4 organic carrots
5 whole sprigs of parsley
1 tsp peppercorns
¼ cup apple cider vinegar. (This helps to draw nutrients from the bones)
If you have egg shells from a previous meal, rinse and throw in there too for extra calcium.
5 Sprigs of rosemary
Salt to taste once ready
1 ½ quarts of water, enough to cover the bones.
Place all the ingredients into a stalk pot, or slow cooker. Slowly bring to a boil and then turn down to a simmer.  Ideally the broth should simmer for 24-36hrs. Then cool, strain and fill up mason jars and store in your freezer.

Leave a comment

Please note, comments must be approved before they are published