inflammation and helps soothe the GI tract. People with inflam- matory bowel disease, colitis and colorectal cancer should take both curcumin and turmeric. Curcumin is a piece of turmeric, and is more readily absorbed into the bloodstream. Turmeric stays in the intestine, coating it and reducing inflammation there. In this way, you get a one-two punch against inflammation. Curcumin helps your body make antioxidants, in addition to being a potent antioxidant itself. It is great for immune function, brain health and reducing musculoskeletal aches and pains. 9. Artichokes/Sunchokes: These foods are one of the richest
sources of prebiotics. Prebiotics are fibers and small, short fatty acids that feed your beneficial bacteria. Our beneficial bacteria
Top Ten WORST S
do so many great things for us, we want to keep them as happy as possible! 10. Okra: In addition to being downright tasty, okra contains compounds that coat and soothe the GI tract. You will notice that okra makes an appearance in many GI health supplemental formulas. Okra’s slippery quality is what makes it such a balm for the gastrointestinal system.
These foods support the gastrointestinal system by building
it up, nourishing it, providing and energy source, decreasing inflammation, and supporting beneficial bacterial health.
Foods for Digestive Health
ome of these foods are inherently not great for digestion, and some will exacerbate current digestive issues. What do you think is missing from this list? 1. Gluten: Gluten is a molecule found in
wheat, barley and rye. It is is the number one food to create the largest amount of damage, in my opinion. In addition to being the trigger for Celiac disease, there is an enormous population of people who have non-Celiac gluten intoler- ance. Gluten is very difficult to break down in the body. Large, unbroken molecules create gas, bloating and inflammation. Gluten has been shown by researchers to actu- ally “unbutton” the connection between the cells that line the small intestine, triggering leaky gut. Until proven non-reactionary by an elimination-challenge test, people with GI issues would be wise to stay far from this guy. 2. Dairy Products: When we pasteurize and homogenize milk, we are essentially turning it into a completely different form. The protein found in dairy, called casein, is highly aller- genic and inflammatory. It also stimulates a strong insulin re- sponse, which can blunt fat burning and make us hold water and look puffy. Lactose, the dominant carbohydrate in milk, can also be quite difficult to digest, evidenced by the large amount of lactose-intolerant people. Lactose intolerance is different from having a milk allergy, as the allergy is largely driven through casein. Yogurt and kefir, which are fermented dairy products, should be used only by those who are free from GI symptoms and who do not have any sensitivity to dairy. 3. Soy: Soy contains protease inhibitors. Protease is an en-
zyme used by the body to break down proteins. So, when we consume soy, we are consuming compounds that are blunting digestion. Soy also contains carbohydrates that are not recognized by the human GI tract, so they remain entirely whole and undi- gested. When these large, undigested molecules hit the small intestine (which likes everything broken down as small as pos- sible) gas, bloating and cramps are the result. Consumed over time, soy will generate an inflammatory response in the small
Natural Triad Magazine DECEMBER 2012 17
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