Ever have that Gut Feeling?

Have you ever wondered where that expression “I have this gut feeling” comes from? We typically associate it with a mental/emotional intuitive response to an encounter or experience.  However, it is literally true, the brain is responding to an experience from the gut.

Last week I talked about friendly gut bacteria. Today, I am fascinated to learn more about new research on the gut-brain connection and recent evidence found in its relationship to autism, schizophrenia and neurological disorders.

I am interested in this because I have two siblings with mental illness. My sister was diagnosed with Schizoid Effective behaviour and has since passed on. My brother has been living with severe schizophrenia for the past 30 years. I grew up around mental illness behaviour  not understanding what it was until I started learning about it in my 20’s. For most of my adult years, I have been their caretaker and it’s been my journey to find out more.  My recent knowledge and practice in holistic nutrition has introduced me to another perspective on the issues of mental illness and treatments.

Dr. Abram Hoffer was a pioneer in treating mental illness patients with orthomolecular medicine and nutrition. He had incredible success improving the lives of children and adults. Orthomolecular Health is a subsidiary organization of The International Schizophrenia Foundation. They recently posted this article by one such patient.

Today, there is growing evidence about the gut-brain connection that manages the digestive system. I was shocked myself to learn how the digestive system is so integral to our health. We have more than one brain system in our body. Neuroscientists believe there is a gut intelligence that interrelates with our microbes.

Each part of the human body is home to a different community of microbes, according to research conducted by the American Gut Project and the NIH Human Microbiome Project. (Credit: Adapted from the American Gut Project).

These microbes, which live in the gastrointestinal tract, help shape the development and function of the brain. They can influence a range of complex human behaviors, including learning and memory, mood and emotion, and appetite and satiety. They have also been linked to disorders of the central nervous system including anxiety, depression, autism and multiple sclerosis, which may be a consequence of an ecosystem that has fallen out of balance. Last year the Kavli Foundation (dedicated to science research) interviewed three scientists studying the topic. They discussed the role of  microbes and how it influences the brain.

If you’d like to know how your gut microbes are doing, you can join the American Gut Project. I just did so myself!

Another fascinating resource is the work of Natasha Campbell McBride, a medical doctor who developed the GAPS diet (Gut and Psychology Syndrome). Dr. McBride was able to heal her son of autism following a stringent diet to rebuild his gut bacteria and retrain the brain. Hear her story in an interview with Dr. Mercola.

Interested in more information locally? An event is taking place on June 6th in Toronto, Feeding The Brain-Gut Connection sponsored by Canadian Association of Holistic Nutrition Professionals. It will also be available online on May 30 & 31 and June 2nd.

Here’s a recipe that feeds the brain and gut featured in this week’s menu 

Green Salad with Wild Sea Asparagus, Fiddleheads, Walnuts and Cranberry Chutney

The romaine lettuce, sea asparagus and fiddleheads are dark greens that provide chlorophyll for antioxidant power. Walnuts are a good source of essential fatty acids for reducing inflammation and promoting heart health and cranberries promote gastrointestinal health supporting the growth of good bacteria such as lactobacillus. It also is preventative against urinary tract infections. All are beneficial for feeding the gut that can better support brain health.

Recipe:

  • 6 leaves Romaine lettuce, cut chiffonade style
  • 1/3 cup of Wild Sea Asparagus (can get in health food stores)
  • 10 Fiddleheads
  • ½ cup of red onion, thinly sliced
  • 1 clove garlic, thinly sliced
  • ¼ cup Walnuts, roasted and roughly chopped
  • ¼ Avocado, thinly sliced
  • 2 tbsp Cranberry chutney

Prepare the salad, chop the romaine lettuce chiffonade style into thin strips and place is a medium sized  bowl. Toast the walnuts on a stove or oven for 5 minutes. Add the sea asparagus, fiddleheads, red onion, garlic, avocado and toasted walnuts to the lettuce.

To make the Dressing, combine avocado oil, balsamic vinegar,  lemon, salt and pepper in a small dish, whisk and pour over lettuce and other vegetables. Gently toss together. Add the cranberry chutney in the centre and serve with toasted  whole grain bread or as part of your meal.

Also offered this week is The Wild Mushroom Soup made with assorted mushrooms one being the cremini mushroom. It contains B3 or niacin which is beneficial for generating energy production in the mitochondria of the cell membrane and supplying it to the  brain.

Order from the shop any meal  this week and get a 15% discount. The tempeh bacon with fife linguine  is one of my favourite’s with the Caramelized Fennel with Goat Cheese (or Avocado ) is sweet and crunchy. I also like the assorted shortbread cookies with chocolate, lemon or lavender.

Enjoy your week!

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