I feel so blessed that my blog connects me to amazing folks around the world! I wish I had time to answer everyone’s questions, but I currently juggle this blog, my online college courses, a nutritional therapy training program, and healing my body. I simply don’t have the time to answer all the emails requesting dietary/healing advice.
I’ve compiled a Frequently Asked Questions section below so you may find an answer to your question there.
You may also wish to read my Resources page, where I discuss the other healing resources that I utilize on my healing journey.
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Frequently Asked Questions
I have ulcerative colitis or Crohn’s disease. I’ve started the SCD/GAPS *fill in the blank* weeks ago, but I still have symptoms and bleeding. Any suggestions?
First, I congratulate you on starting grain free diet! You have recognized that diet plays a huge role in managing this disease.
I personally have found two supplements useful for GI healing: L glutamine, which you can find at any health store, and Gastrazyme.
There is one other temporary dietary route which I recommend if SCD/GAPS doesn’t stop the bleeding. It is called an elemental diet and it consists of a pre-digested meal replacement. Only use the AbsorpPlus shakes and protocol–never any other elemental shakes. You will also need to get the book The IBD Remission Diet (discussed on this website) to do the diet.
I have done this diet before and it saved me from a round of Prednisone. It is a very powerful tool for stopping a flare and allowing symptoms to settle. This diet isn’t going to fix a leaky gut or imbalanced gut flora, and that is why it is a “band-aid.” I think it is much preferable over steroids or other medications. It may allow you to transition to the GAPS diet without symptoms.
I have an egg allergy. Can I use egg substitutes in your recipes?
No, unless I state otherwise, egg substitutes will not work in my recipes that call for eggs. I have numerous recipes without eggs in my Recipes page and in my Indulge and Heal e-cookbook.
I can’t find things like pastured lard, raw milk or coconut flour in my grocery store. Where can I find it?
I recommend contacting your local Weston A. Price chapter to find local resources for real food. I buy my coconut oil, coconut flour and some other specialty foods online at Amazon or Vitacost.
Why did you choose NTA over other nutritional training programs?
First, NTA is focused around Weston A. Price and Real Food principles. Second, we learn tools for diagnosis and neural-lingual testing in hands-on conferences. Third, it gives one all the tools one needs to begin a practice right after graduating.
I have terrible heartburn. What should I do?
I recommend reading my post, The Dirty Secret Behind Heartburn Medication. Try supplementing with hydrochloric acid at meal times. You may need to heal your stomach lining first before HCL supplementation. I recommend Gastrazyme, zinc supplementation, and grassfed liver (for the vitamin A). Visiting a naturopath or nutritional therapy practitioner may be necessary.
I’m hypothyroid. How can I treat my low thyroid naturally?
I recommend the books Hypothyroidism Type 2, Eat for Heat, and Why I Didn’t Quit Sugar. Speak with a naturopath about adrenal support and thyroid support. Ask about a test for thyroid antibodies (autoimmune thyroid) before supplementing with iodine. Also ask if desiccated thyroid and/or desiccated adrenal supplements would be useful in your situation.
Why do you use coconut flour rather than almond flour for grain free baking?
Almond flour is high in omega 6, a.k.a polyunsaturated fatty acids. In general, omega 6 is pro-inflammatory and omega 3 is anti-inflammatory. Coconut flour is very low in omega 6 and is high in metabolism-boosting medium chain fatty acids. Additionally, almond flour is hard for many folks to digest. Finally, the polyunsaturated fats in almond flour aren’t very heat stable so they can be oxidized (become toxic to body cells) with the heat of baking.
For a good primer on coconut flour (including where to find it for the best price), read my Coconut Flour 101.
