Spiced chickpeas

Spiced chickpeas

Nov 4, 2025 | Anna's Best Recipes

My mother used to cook this in the 1980s, long before vegan eating was a thing.  I still love it and it’s so warming on a dark winters evening.  It also works well with red kidney beans, white haricot beans or butter beans.  I like to have this with quinoa for an extra protein kick but brown rice would also be OK. 

For 4 (or 2 with freezer leftovers)
2 x 400g cans chickpeas (or 400g dried, soaked overnight then boiled hard till tender, reserving the cooking water)
2 medium onions, peeled and chopped fine
2 large green peppers (or 4 small), de-seeded and chopped fine
1 tbs extra virgin olive oil
1/2 tsp chili powder (optional)
Heaped teaspoon ground coriander
Heaped teaspoon ground cumin
Heaped teaspoon freshly grated ginger
4 tbs tomato puree
275ml boiling water or leftover veg-steaming water
lemon juice to taste
Sea salt/Himalayan salt and freshly ground black pepper
To serve: 
Cooked quinoa (allow 1/4 cup of raw grains per person) or brown rice
Extra virgin olive oil

1. Heat a large heavy bottomed saucepan on a gentle heat, add oil, onions, green peppers,  spices and 1 tbs of water.  Cover with a lid and gently “steam-fry” until onions are translucent and softened but not brown.  If everything begins to dry out, add another tbs of water.  
2. While that’s happening, boil the kettle to cook your quinoa and put this on.  If you’re not familiar with cooking quinoa, instructions are at https://annacollins.ie/how-to-cook-quinoa/ 
3. Dissolve the tomato puree in 275ml of reserved chickpea cooking water or boiling water.  Add this, the chickpeas and some freshly ground black pepper to the vegetables and mix everything together.
4.Cook 10 minutes, add a little lemon juice, more black pepper and salt to taste.
5. Serve with the quinoa/brown rice and a drizzle of extra virgin olive oil     

Why this is good for you: 
There are a ton of reasons but I’ll just give you a few of them here.  
Green vegetables are rich in magnesium, Nature’s tranquilizer and essential nutrient for detoxification, regular bowel, healthy blood sugar, and beautiful skin. 
Chickpeas and onions are rich in prebiotic fibre to feed the healthy bacteria you need for every aspect of health – including healthy immunity, great gut health and a calm mind. 
Herbs, spices and extra virgin olive oil are rich in polyphenols – plant antioxidants that are also super-intelligent “antibiotics”.  Supporting friendly bacteria and lowering “bad” bugs that cause chronic ill-health.
Tomato puree is a powerful source of lycopene – this polyphenol (natural plant chemical) reduces inflammation, supports skin health, eyesight and keeps you youthful longer.  Lycopene is more bio-available (usable by your body) when tomatoes are pureed/processed than when they are raw!
Protein rich – 1 cup cooked chickpeas gives you approximately 14.5-15g protein and  1 cup cooked quinoa 8g.  That’s around 23g of protein.  Most people, women especially, don’t eat enough protein.  And that makes us more susceptable to stress, inflammation, infections and hormone imbalances (e.g. hypothyroid, PMS, problematic menopause…). 
Raw extra virgin olive oil is a powerhouse of vitamin E which helps vitamin C to work for your immunity, your energy production and your infection control.    
 

Why You Have Acid Reflux (Gastro-Oesophageal Reflux Disease or GORD)

Nov 3, 2025 | Knowledge Base

Gastric reflux is linked to LOW stomach acid.  Yes, you read right.  Let me explain.  Your stomach is designed to make hydrochloric acid or HCl.  HCl does 2 things:  1. Sterilise food as it comes in, so you don’t pick up a bug and 2. Chemically break down protein into smaller fragments so the next phase of digestion can happen.  A study published in the journal of gastroenterology in 2013 [1] showed the lower (more inadequate) the stomach acid, the worse the reflux and associated discomfort.  This isn’t the only study proving the connection.  

When you eat a meal and there’s not enough acid to start breaking it down, it stays longer in your stomach.  It starts to ferment.  Gas is given off.  This increases upward pressure on a special valve called your lower oesophageal sphincter or LOS.  Your LOS is there to stop stomach contents regurgitating towards your mouth.   It should only open to allow food and fluids down after you swallow.  If this valve is really strong, stomach contents can’t regurgitate.  But if you’re not able to make enough acid in your stomach, you are not digesting nutrients needed to keep this valve strong.  Nutrients like protein, zinc and selenium.   

Diets that are too low in protein, vitamins and polyphenols (natural plant bioactives) can eventually lead to your LOS becoming weak.  Flopping open inappropriately and allowing stomach contents to leak upwards.  Causing damage to your oesophagus.  This is definitely not good news.  And that’s why your doctor will encourage you to take acid-blocking medication.  Which usually works.   The problematic issue with long-term acid-blockers is that they stop you breaking down protein and minerals.  Which you need for growth and repair.  For muscle strength.  For your immune system and your brain.   So if you resolved the causes of the reflux your need for medication could reduce, right?   

So what causes inadequate stomach acid? 
You need clean water, vitamin B12, zinc and vitamin B6 in order for your stomach to be able to make hydrochloric acid.  That’s the acid produced as you start to smell or eat a meal.  Western diets, vegetarian diets and vegan diets tend to deplete some of these nutrients.  Poorly-managed stress is another major factor in depleting this precious acid.  When you’re stressed, energy goes to getting you ready to run, fight or hide.  And away from digestion, growth and repair.        

Chronic stress also degrades the lining of your oesophagus and your stomach.  This makes them prone to further damage by your own natural acid.  Better nutrition makes you less susceptible to feeling stressed.  In my experience, clients that participate in learning how to stop their day spiralling into stress get rapid results from the nutritional changes they make.  

Hiatus hernia
Hiatus hernia is where your stomach gets pinched by your diaphragm, your breathing muscle.  This constricts your stomach, causing pressure.  Nutritional intervention aimed at strengthening the tissues in that area is powerful in helping any physical adjustment (e.g. osteopathy) to re-align the position of your stomach compared to your diaphragm.   

So when I help clients support their body’s own natural healing ability to overcome reflux the intervention is three-fold.  1. A simple exercise you can do at home in 1 minute to tighten and strengthen your lower oesophageal sphincter 2. Foods and nutrients that help your body repair the sphincter, repair any inflammation in oesophagus and stomach and 3. Simple training that helps you stop your day spiralling into stress.  Stress spirals are a major cause of overweight, another trigger for reflux because excess pressure is put on your internal organs, including your stomach.  

For most people, addressing these 3 is a game changer.  We also screen for (depending on your case history) vagus nerve dysfunction (your brain not talking to your stomach properly), SIBO (small intestinal bacterial overgrowth), food sensitivities and mineral imbalances.  And they are all fixable.  Your body is amazing.  It wants to be well.  Given the right gentle nudges, it will do the healing for you. 

Ready to take ownership of your health? 

Whatsapp 087 9816666 to book your free 15 minute zoom health strategy call. 

[1] Iwai et al. Gastric hypochlorhydria is associated with an exacerbation of dyspeptic symptoms in female patients.  J Gasteroenterol 2013.  Feb;48(2):214-21   

 

Could Coeliac or Non-Coeliac Gluten sensitivity be keeping you Sick?

Aug 1, 2025 | Knowledge Base

Gluten sensitivity can be as serious as coeliac.  It affects any part of the body but the biopsy will always be negative. 

It used to be thought that coeliac disease was primarily a disease of the small intestine. It is in fact a life-long auto-immune condition where the body attacks its own tissues if it is exposed to gliadin gluten. Joint tissue, bones, your thyroid and even your brain can be affected. Gliadin is the form of gluten found in wheat, rye, barley, spelt, triticale (and oats contaminated with any of these).

When a biopsy shows severe damage (villous atrophy) to the lining of your small intestine this confirms a medical diagnosis of coeliac disease. It often takes 40 or 50 years for this almost total destruction of the lining of the gut to take place. Until the destruction is complete, a medical diagnosis of coeliac disease will never be made.

At the 2011 US National Coeliac Symposium experts agreed that non coeliac gluten sensitivity exists and can have profound effects on all aspects of health.

When the body attacks your gut in response to eating gluten this is called coeliac disease. Where the body attacks not your gut but other tissues in response to eating gluten this is called non-coeliac gluten sensitivity.  Gluten damages the gut in everybody for several hours, making it leak.  But for coeliacs and non-coeliac gluten-sensitive folk the effects lasts up to 180 days. 

The brain seems to be particularly vulnerable [1] in coeliac disease and also in non coeliac gluten sensitivity. Most coeliacs who present with neurological symptoms of gluten sensitivity (e.g. schizophrenia, depression, epilepsy) have no digestive symptoms [2]. Most coeliacs remain undiagnosed because there are no obvious digestive problems [3] – for every symptomatic patient with coeliac disease (CD) there are eight patients with CD and no gastrointestinal symptoms [4]. Age of diagnosis is usually over 40. The incidence of diagnosed coeliac disease in Ireland is 1 in 100 – the true figure of sufferers is higher. According to the University of Chicago Celiac Disease Centre 97% of the estimated 3 million American coeliacs are undiagnosed. How much higher must be the number of people with non coeliac gluten sensitivity whose health is being destroyed by eating gluten?

A study undertaken in the USA showed that the majority of coeliac patients had visited 5 or more doctors prior to diagnosis. It had taken an average of 5 to 10 years, after initial presentation, for Coeliac disease to be diagnosed .

Your small intestine contains millions of villi. These are tiny finger-like projections that increase the surface area of the gut so nutrients can be absorbed. Think of the villi as being like the shags on a shag pile carpet. The villi are crucial for nutrient absorption and for keeping undigested food and pathogens from entering your bloodstream. The end point of coeliac disease is where the villi are totally destroyed, causing severe nutrient deficiencies and more. Remember, coeliac disease is where you see damage in the gut. Non-coeliac gluten sensitivity is where damage occurs not in the gut, but in other locations in the body as a result of eating gluten.

If you have a family history of auto-immune conditions or coeliac disease then you are much more likely to have a serious problem with gluten. 

Some health conditions occurring more frequently in coeliac patients:
  • Allergic disorders e.g. asthma, eczema
  • Auto-immune thyroiditis (Grave’s, Hashimoto’s disease)
  • Auto-immune liver disorders (e.g. hepatitis, non alcoholic fatty liver)
  • Cardiovascular disease and idiopathic cardiomyopathy
  • Chronic fatigue (often the only symptom in gluten-sensitivity)
  • Dermatitis herpetiformis
  • Epilepsy
  • Gallstones [6]
  • Haemochromatisis [7]
  • Hair loss (unexplained)
  • Inflammatory bowel disease (Crohn’s and Colitis)
  • Joint and connective tissue diseases
  • Mental health issues: anxiety, depression, Tourette’s, schizophrenia
  • Lymphoma (non-Hodgekins)
  • MS
  • Nephritis (inflammation in the kidneys)
  • Nutritional anaemias
  • Osteoporosis
  • Pancreatitis8
  • Psoriasis
  • Rheumatoid arthritis
  • Sjogrens syndrome
  • Type 1 diabetes
Autoimmune disease occurs 10 times more often in coeliacs and gluten-sensitive people than in the general public [9]

Multiple studies suggest that patients with coeliac disease should be treated, whether or not they have symptoms or associated conditions [10].

Coeliac patients who eat even small amounts of gliadin gluten destroy more and more of the small intestine. After a year on a totally gluten free diet, extensive recovery of the villi in the small intestine is usually possible. Even microscopic amounts of gluten (e.g. from toasting gluten free bread in a toaster used for wheat bread) will slow or stop the recovery process. It takes up to 6 months for the negative effects of eating gluten just once to die down.

Current Testing Gives Many False Negatives

The first 4 of these tests can confirm Coeliac Disease but not necessarily rule it out:

1. IgA anti tissue transglutaminase antibody – coeliacs will not always show a positive result though a positive result means that a patient is definitely coeliac or gluten sensitive. Coeliacs can still produce a negative result in this blood test if the damage to their villi is not yet severe [11]. Also, if the patients production of secretory IgA is low because of low immunity, the test may be negative. Doctors sometimes tell people their immune system is reacting to gluten but if the biopsy is negative they tell them to eat gluten. This is unsafe if the immune system is reacting to gluten.

2. IgA anti endomysial antibodies (antibodies against your own endomysium, the “cling film” that protects your villi and other structures throughout the body. If the villi are not severely damaged this test may show up negative even if you are coeliac. One study evaluating Endomysial antibodies showed that the sensitivity of this marker was 100% in patients with total villous atrophy, but the value plummeted to 31% in patients with coeliac disease who had partial villous atrophy [12]. Similarly to the anti tissue transglutaminase antibody test, if the patient has immune difficulties and their secretory IgA levels are low, the results will show negative for IgA anti-endomysial antibodies.

3. Intraepithelial lymphocyte count (IEL) – this should always be done as part of a small intestine biopsy. Increased intraepithelial lymphocytes predict total atrophy (destruction) of the villi13, which is the end point of coeliac disease. Intraepithelial lymphocytosis was found to be more reliable in detecting gluten sensitivity than the endoscopic appearance (biopsy) of small bowel mucosa14. This test is crucial if you are having a biopsy. However, it does not seem to be available in Irish hospitals.

4. Small intestine biopsy – this is a tiny snip of the small intestine taken during a colonoscopy while you are sedated. The sample is examined under a microscope to see if there is “total villous atrophy” (extensive damage to the villi). It’s important to remember that it may take many decades for a coeliac person to accumulate enough visible intestinal damage to warrant a positive result in biopsy.

5. Anti-gliadin antibodies – this test is desirable though not on its own diagnostic as gliadin intolerance is relatively common and does not mean the patient is necessarily coeliac (i.e. showing damage to the lining of the gut). However, a positive result can contribute to a range of health conditions, including digestive symptoms, damage to the villi and a host of autoimmune conditions. Bear in mind that the hospital tests check only antibodies to gliadin 33-mer, one of the proteins in the family of gliadin glutens. Unfortunately the standard hospital tests do not check for antibodies to other components of gliadin such as alpha gliadin 17 mer, gamma gliadin 15 mer, or glutenenin, which are markers for gluten sensitivity.

6. Genetic Testing (Laboratoire Reunis) – There is at last a non-invasive, reliable and relatively inexpensive test that can can tell you if you are genetically predisposed to be gluten sensitive or coeliac. If you carry the HLA DQ2/HLA DQ8 gene then you are genetically predisposed to coeliac disease. Actually starting to react against gluten can be triggered by a number of factors. Causes could include poor diet, vitamin D and zinc deficiency, stress, an infection, ageing, or taking medications that damage the intestines (e.g. aspirin, paracetamol, and ibuprofen). If you do not have the HLA DQ2/8 genes you cannot have CD but you CAN have non coeliac gluten sensitivity, which can be equally severe. The test, if negative, rules out CD but not non-coeliac gluten intolerance. This can be a great test for someone that does not know if they are coeliac but has been gluten-free for a long time. It’s also useful for a child with a family history of coeliac disease/autoimmune disease, to see if a gluten-free diet is critical. All people with the genes for coeliac disease should avoid gluten. All you do is provide a sample of your saliva and the laboratory does the rest. Irish/UK hospitals do not yet have this test at their disposal but it is available from myself since June 2013.

7. Array 3: Wheat/gluten proteome reactivity and autoimmunity (Cyrex Laboratories) – This is one of the latest, most sophisticated tests for gluten sensitivity and coeliac disease. Irish hospitals test your blood serum for antibodies to Gliadin 33-mer but other components of gluten can trigger equally severe harmful immune reactions in your body. These other fractions of the complex of proteins collectively known as gluten include alpha gliadin 17-mer, gamma gliadin 15-mer and glutenins. These are NEVER tested in hospitals here. Cyrex laboratories tests your blood serum sample for antibodies to 24 fractions of gluten and wheat. Antibodies that can trigger massive health problems. You may well be gluten sensitive, not reacting to gliadin 33-mer but reacting strongly to alpha gliadin 17-mer, for example. This way, the standard tests will not pick up on the problem. Since August 2014 Cyrex tests are available through myself. Simply ring me to discuss.

8. Array 4: Gluten-associated cross-reactive foods and foods sensitivity (Cyrex Laboratories) – If you already know you have a severe problem with gluten, follow a gluten-free diet and lifestyle and yet are not in great health this test is worth considering. There are a number of foods with components (proteins) that are similar to gluten. Your immune system can “mistake” them for gluten and behave as if you had eaten gluten. For example, as stated earlier on, 50% of coeliacs have a problematic immune reaction to corn. If these people eat corn, their body mounts an immune attack similar to what would happen if they ate gluten. Therefore they may not see the improvements they would like on a gluten-free diet. This gluten cross-reactivity panel is immensely valuable for people with gluten-associated health problems. If you would like to more information on this and other Cyrex tests, please don’t hesitate to give me a ring.

9. Secretory IgA (SIgA) testing (Genova Diagnostics) – this saliva test checks if your body is making enough of a very important antibody needed for respiratory and gut health. SigA is an antibody produced in large amounts in the mucous membranes of your body – lungs, mouth, throat, gut etc. Its job is to help protect you against infectious agents that you swallow or inhale. If, for some reason, you do not make enough of this antibody then you may get negative test results from Cyrex Arrays or any IgA related blood tests (for example those done at the hospital. Symptoms of low SigA often include frequent respiratory or ear infections, autoimmune diseases, gastro-intestinal infections or chronic diarrhoea. Some people with low SigA have no symptoms. Ideally, Secretory IgA testing would be carried out before or in conjunction with Array 3 or the standard coeliac tests carried out by hospitals.

If testing is not possible for you, a simple elimination challenge diet can be life-changing.

Need help? 

Whatsapp 087 9816666 to book your free 15 minute zoom health strategy call.    

Coeliac Disease and Oats

Oats contain avenin, a different type of gluten from gliadin. However oats are usually included in the list of banned foods for coeliacs. This is because oats are co-cultivated or harvested using the same equipment as wheat and so are often contaminated with traces of wheat and therefore gliadin gluten.

Coeliac Disease and Milk

Most coeliacs are lactose intolerant. Lactase (the enzyme that helps digest the naturally occurring sugar in milk, lactose) is produced at the tips of the villi (in the small intestine). The villi are worn away in coeliac disease if the patient consumes gliadin gluten and therefore lactase cannot be produced. So digesting lactose becomes impossible.

Coeliac Disease and Corn

Maize (corn) is not good for a gluten-free diet. Maize is one of the low-quality alternatives to wheat used in a gluten-free diet. But scientists at the university of Milan say this has to be reconsidered. They have discovered that maize prolamines (zeins) contain amino acid sequences resembling troublesome wheat gluten peptides do survive digestion and can cause problems to coeliacs [15].

Gluten can be found in shampoos, suncreams, skin lotions and cosmetics (including mascara) and will be absorbed through the skin into the bloodstream.

CITATIONS

[1] Kieslich et al. Brain White-Matter lesions in Celiac Disease: a prospective study of 75 diet-treated patients. Pediatrics Vol.108 No 2, Aug 2001

[2] Hadjivassiliou et al. Gluten Sensitivity: From Gut to Brain. Lancet Neurol 2010; 9: 318–30

[3] BMJ vol 319 July 1999. 326-329.

[4] Fasano and Catassi. Current approaches to diagnosis and treatment of coeliac disease: an evolving spectrum. Gasteroenterology 2001: 120: 636-651

[5] Kumar,V, American Coeliac Society, Nov.9,1996

[6] Hepatology 46:5. 2007.

[7] Hepatology 46:5. 2007.

[8] Hepatology 46:5. 2007.

[9] Green et al. Mechanisms underlying celiac disease and its neurologic manifestations. CMLS. Cell Mol. Life Sci. 62 (2005): 791-799

[10] New Engl Jour Med 348. 25 June 19. 2003.

[11] N Engl J Med Oct.23 2003,1673-4

[12] N Engl J Med Oct.23 2003,1673-4

[13] Salmi et al. Immunoglobulin A antibodies against Transglutaminase 2 in the small intestinal submucosa forthcoming coeliac disease. Aliment Pharmacol Ther 24, 541-552

[14] Memeo et al. Duodenal intraepithelial lymphocytosis with normal villous arthitecture: common occurrence in H. pylori gastritis. Modern Pathology (2005) 18, 1134-1144

[15] Cabrara-Chavez F et al, Maize Prolamins Resistant to Peptic-tryptic Digestion Maintain Immune-recognition by IgA from Some Celiac Disease Patients. Plant Foods Hum Nutr. 2012. epub Feb 2

 

Healthier millionaire’s shortbread (no-bake caramel squares)

Healthier millionaire’s shortbread (no-bake caramel squares)

Jul 30, 2025 | Anna's Best Recipes, Cakes, biscuits & bars

I LOVE this.  Had to adapt a recipe I found online that didn’t quite work (everything squashed when you bit into the chocolate layer because it was too thick).  Every one of my tasters had to have second helpings.  Let me know if you enjoy it.  

Shortbread base: 
200g ground almonds
50ml agave or maple syrup (for specific carbohydrate diet use runny honey)
60g virgin coconut oil

Caramel layer: 
300g pitted dates (medjool work best) or date paste (from Middle Eastern shops)
150g tahini (my favourite for this recipe) or almond butter (any non-sugar nut butter will do)
1 tbs vanilla extract (PS.  vanilla “essence” contains gluten so if you’re sensitive…)
1 level tbs virgin coconut oil
6 tbs water

Chocolate top layer: 
150g dark chocolate (minimum 80% cocoa) (for specific carb diet you need 99%)

1.Blend almond flour in food processor till fine.
2.Add the honey or syrup
3.Line a baking tin with parchment or silicon paper (I use a square 8″/20cm brownie tin) and spread the shortbread mix in, patting it down so it’s firm and will hold its shape when cut
4.Leave in freezer to set base while you make caramel layer
5.In a food processor blend together caramel ingredients until super smooth 3-8 mins.  
6.Spread mixture on top of the shortbread in a smooth layer
7.Melt the chocolate and spread over the caramel layer. 
8.Put in freezer to set and chocolate to harden for 15 minutes
9.Cut into approximately 2.5cm squares.  Cutting tip: Dip blade of knife in jug/saucepan of boiling water, dry blade, then cut squares easily without cracking the chocolate.  Repeat. 

Why this is better for you:
Did you know that (like spices and herbs) cocoa contains masses of polyphenols.  Polyphenols are plant antioxidants that strengthen your body, lower inflammation and slow down biological ageing.  Raw almonds are one of Natures richest sources of vitamin E.  Vitamin E is needed to help vitamin C work.  For energy, liver detox, skin, mood, immunity and a healthy heart (I could go on…).  Natural syrups, well, they’re not helpful but at least they don’t rob you of vitamins and minerals like sugar/chemical sweeteners do.  Raw nuts and seeds are always healthier than cooked because they contain raw omega 6 fats which we need in small amounts for tissue rebuilding.  PS.  Coconut oil is anti-fungal, helping keep your gut healthy.  

Food allergy, sensitivity or intolerance – which do I have?

Food allergy, sensitivity or intolerance – which do I have?

Jul 23, 2025 | Knowledge Base

Do you suspect certain foods don’t agree with you? 
Do you have a food allergy, sensitivity or intolerance? 

There’s a lot of confusion around this subject.  Both food allergy and intolerance/sensitivity are where your body’s immune system reacts inappropriately to a food, or more specifically a protein in food.  Even food contains proteins to varying degrees.  Instead of tolerating the food as something harmless, it mounts an immune “attack”, generating antibodies to the food in the process. 

But there’s a big difference between allergy, food sensitivity and intolerance.  

Food allergies are easy to identify.  Within 2 hours of eating the food you’ve got a noticeable reaction.  Most often a rash or your throat or lips swelling up.  Allergies can be severe and life-threatening.  They are easily identified by hospital tests.  Typical tests are where the skin  on your back is pricked numerous times and a single test food is applied to each puncture to see if it reacts.    IgE blood tests can also identify allergies.  Allergies  are to do with a type of antibody called IgE.  Surprisingly, people with food allergies can take specific actions to lower their reactivity.  Eating foods and nutrients that dampen down this excessive immune response and make you resilient.  I once had a client who was an agricultural consultant.  He visited farms for a living, instructing farmers on better methods.  He came to me during winter because he felt it must be possible to conquer his hayfever (IgE reaction against pollen.  From May to October he was usually murdered by hayfever, living on anti-histamines and still struggling.  He did what I recommended.  And transformed his next summer at work into ease and comfort instead of the old story of redness, itching, sneezing and misery. 

Food sensitivities are different.  They’re harder to identify because symptoms are triggered from several minutes to 48 hours after exposure to the food.  Food sensitivities are where IgG or IgA antibodies are triggered.     

It is quite common for people to react badly to certain foods not because they have a sensitivity but simply because their digestive system is not working efficiently. So they can’t tolerate a particular food.  Having an under-functioning digestive system can cause both food sensitivity and intolerances (see below).  

Let’s talk about about intolerance that’s really just  faulty digestion.  For example lactose intolerance.  Lactose is a natural sugar found in milk.  If your small intestine is damaged or lacking friendly bacteria called lactobacillus then it can’t produce enough digestive enzymes to break down lactose.  If you have bacteria/yeast overgrowth in your small intestine which this causes lactose intolerance.  The lactose intolerance I see in my practice is usually developed over time and is usually fixable by supporting your digestion, temporarily removing the problem sugar (lactose) and supporting gut healing.   However, people of East Asian, West African, Arab, Jewish, Greek, and Italian descent might be genetically lactose-intolerant.  Their bodies just cant make the enzyme (lactase) that digests lactose and there might be a case here for long-term digestive support in supplement form.  

Then there are the people who can’t digest or tolerate high protein foods like e.g. beef.  They just feel awful after it.  The higher the protein content in the meal, the worse you feel.  This is usually related to hypochlorhydria – a fancy name for inadequate stomach acid.  By the time somebody is 50 years of age they have 50% likelihood of hypochlorhydria.   This sets them up for muscle loss, immune issues and other so-called age-related frailties.  You absolutely can help support your ability digest the protein you need for long-term health.  And I show you how.  

You’ll probably have noticed I haven’t even mentioned coeliac disease and non-coeliac gluten sensitivity so far.  That’s coming soon.  I grew my knowledge and ability to help people struggling with this exponentially after I discovered a serious gluten sensitivity myself.  In my case, the main effects were cognitive and social – resulting in many decades of being unable to read situations, get along with people, connect, and function in a world of normal people.  Learning that the 2 most common symptoms of coeliac or non-coeliac gluten sensitivity are fatigue and brain issues was a game-changer (side note: I healed my brain).  If you think you have an issue with gluten you’ve come to the right place to get help.    

Common causes of poor digestion that lead to food sensitivities and intolerances include:

  • Not chewing – your stomach has no teeth and so will not be able to cope with large chunks of hard-to-digest food (eg meat, fish, eggs, cheese, beans)
  • Inadequate stomach acid – this can lead to bloating and (ironically) acid reflux, especially after protein-containing food.  Protein cannot be digested properly without the acid. Pain, bloating, acid reflux, IBS, constipation or diarhoea can ensue.  Nutritional intervention and one-on-one self-regulation coaching is a game-changer here.  Why?  Because it’s not just about getting enough nutrients in.  If you’re living in chronic stress you’re diverting energy from health and repair and putting all your resources into getting ready to run, fight or hide.  Most of us spend around 70% of our time living in stress.  This pushes the genetic buttons that eventually cause disease.  Most of my patients see a reduction in their “triggerability” within weeks.  Reduce your reactions to the circumstances and challenges in your life and you liberate energy to heal.   I show you how.    
  • Poor gallbladder function/pancreatic insufficiency – this is where not enough digestive juices (enzymes, bile salts) are pumped into your intestine to continue the digestive process. This can also cause symptoms. Typical symptoms might include pale or floating stools or discomfort after eating fatty foods. If you don’t make enough stomach acid, then the flow of pancreatic juices from the gallbladder will not be triggered.  You’ll have problems further down your digestive system.  
  • Dysbiosis – when you have inadequate good bacteria in the gut and overgrowth of pathogenic bacteria or yeasts, food intolerances usually follow. This is because pathogenic species produce irritating by-products that damage your gut wall. This causes leakage.  It allows undigested matter to pass from your small intestine into the blood stream. There the immune system mounts an attack on the “foreign” matter. Only fully-digested food should be permitted to pass from the gut into your blood. If your symptoms are worse after eating refined foods, sugar or alcohol or if these are regularly in your diet, you could be dealing with dysbiosis.  Your gut health can dramatically improve with the right intervention and support.  

Want to take action to live with more comfort and ease?  
Whatsapp 087 9816666 to book your free 15-minute zoom strategy call.

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