Plugging that leaky gut

Leaky gut is when your intestinal lining is more permeable than it should be, allowing for  undigested food and bad pathogens to escape into the body. If not treated, this can result in inflammation and trigger autoimmune disease.

Here are certain medicines and foods that can trigger a leaky gut:

Pain medication – NSAIDs (Nonsteroidal Antiinflammatory Drugs): They block an enzyme called cyclooxygenase that protects the stomach. They also affect production of prostaglandins, a family of chemicals produced by our cells to support important functions such as clotting, and inflammation necessary for healing.

Antacids: The stomach’s acidic environment prevents bacteria from surviving. However, antacid drugs raise the pH, causing the bad bacteria to thrive.  It also causes suppression of adenosine, a key to many functions in the human body, and leads to inflammation of the digestive tract.

Sugar: When sugar molecules bind to protein without the influence of enzymes; then a specific protein which maintains the integrity of the junctions of the intestinal lining gets affected. This bonding of sugar to protein molecules is referred to as ‘glycation’ and the result is AGEs (Advanced Glycation End Products) a highly destructive protein which affects gut permeability.

Gluten: If you have a compromised digestive system, it’s good to go gluten-free. It’s not just in the flour but also sits hidden in bottled sauces and packaged products. Gluten has gliadin, a protein found in wheat that affects the gut lining.

Emulsifiers: Besides leading to obesity, they affect good bacteria in the gut. Most packaged and processed products have emulsifiers. They are acidic and destroy the gut lining.

Recipe

Bone broth recipe to repair a leaky gut (Serves 4)

Ingredients:
Mutton with bone: 1 kg
Carrots, cut into chunks
Onions, cut into chunks
Spinach or any leafy green
Bay leaves: 2
Water: 6 litres
Garlic cloves, smashed (optional)
Sea salt and pepper to taste

Method:
Put all ingredients on slow boil for at least six hours. Refrigerate. Drink 1 cup daily.
You can make a vegetarian version by boiling four cups of the following: shiitake mushrooms (whole), parsley stems, sweet potato skin, carrot skin with  ½ tablespoon sea salt.  After the first boil, allow it to simmer for about 3 hours. Discard vegetables. Refrigerate broth, and drink one cup daily.

(Shonali Sabherwal is a macrobiotic nutritionist, chef, and instructor)

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To get in touch with the author, please write to shonaalii@macrobioticsindia.com