A Guide to Feeding our Future

By: Susan Kingston, RHN, NNCP – Montreal, QC

Many of us with food intolerances are hoping that one day we’ll be able to re-introduce those “intolerant” foods back into our diet after a period of abstinence.

This is definitely possible – other than with gluten intolerance (the most recent research shows once gluten intolerant, always gluten intolerant; one reason being because of its ability to cross the blood brain barrier so easily) – but usually only after having done some work on re-balancing intestinal flora, a crucial step in the healing process of the gut.

Any food that is lactic-acid fermented is very helpful in this process. These foods are full of probiotics and enzymes for digestive support. Traditionally, (especially before refrigerators) people ate many lactic-acid fermented foods, and in many countries, people still do.

Sauerkraut is one of these beneficial foods, and I’ve talked about one of my favorites on my Educated Consumer recommendation this month. I will be featuring a recipe this month as well, so that you can even make your own – so be sure to check back and take a look.

Other fermented foods that will support intestinal flora, and therefore support re-introducing intolerant foods over time are:

  • Kimchi
  • Fermented beets, carrots and other vegetables
  • Lactic-acid fermented pickles
  • Kefir and yogurt (organic, and free of fillers like pectin and corn starch)
  • Raw cheese
  • Beet kvass

Enjoy these foods in abundance, and begin the healing process so that, in time, you may eat a larger variety of the foods you love!


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