Plus two of my current favorite treat recipes at the bottom!
In May, I finished the Restorative Wellness Solutions Level 1 course Mastering the Art and Science of Gastrointestinal Healing. I am so excited to begin this deeper layer of work and help clients truly heal down to the root cause. Unlike conventional allopathic medicine, this is not band-aiding symptoms, throwing medications at you, or making diagnoses. The philosophy here is that your body can do the healing work on its own with a targeted and therapeutic approach through functional testing.
This course is in-depth and has showed me how to interpret functional testing like the GI Map stool test and the MRT food sensitivity test. These objective tests are invaluable in many ways. When used together, they offer a really comprehensive approach to rebalancing the body and healing dysfunction. In this work we can address digestive dysfunction, microbiome imbalances, pathogens like parasites and viruses, and inflammation. All of these play a critical role in the manifestation of diseases and conditions over time.
The GI Map Stool Analysis
I’d like to share a few examples of how this testing is relevant to the client’s optimal wellbeing. First, the GI Map gives us a picture of not only whether there are bacteria or pathogens, but in what amount. How severe is the infection or overgrowth? We can identify the certain bacteria present or lab high with patterns of dysfunction and know whether digestive dysfunction, inflammation, or insufficiency is driving the imbalance. This information helps me as the practitioner build the best possible and individual protocol for your situation.
There are markers to indicate what level of inflammation is present, the level of immune or “gut army” activity, and digestive function like pancreatic enzyme output and gluten sensitivity.
Food Sensitivity Testing through the MRT
The Mediator Release Test is a hugely beneficial tool in a healing protocol, and alongside the GI Map, gives us the best chance for an effective strategy. It allows us to minimize severe, moderate, and mild immune and inflammatory processes caused by foods of which the body reacts. These are not allergies, but sensitivities usually caused by intestinal permeability, or leaky gut.
This example shows a severe sensitivity to cauliflower and dates, and moderate sensitivities to carrots, mushrooms, plums, and a slew of food chemicals.
How would we know our body reacts to these foods without this test? You may be able to trace it back to cauliflower, depending on symptoms; however, the moderate and mild sensitivities when eaten in combination create a cocktail effect where it may be impossible to guess. Why guess when you can test?!
Now for the fun bit!
As an example, let’s say you are sensitive to chocolate, but not carob. Devastating, I know. Any sensitivities we identify will be temporarily avoided in your diet. You can easily substitute chocolate chips, cacao nibs, and cacao powder with carob chips and powder. Two of my favorite recipes featuring carob instead of chocolate are Carob Mint Chip Coconut ice cream cubes and Almond Flour Carob Chip cookies.
Carob Mint Chip Coconut Ice Cream Cubes
The trick that I like most about these is to use a King size silicone ice cube tray like this one and pour the mixture about halfway to the top. The result is a perfect single serving treat on demand in the freezer.
In a food processor, combine:
- 1 can organic coconut milk. *Place in fridge upside down the night before to solidify the cream, drain and save the liquid. Use only the coconut cream from the can.
- 1/2 cup filtered water
- 1-2 tablespoons organic maple syrup
- 1/8 teaspoon peppermint extract
- 1 teaspoon alcohol-free vanilla
- 1/4 cup carob chips
Blend well, then pour into ice cube trays to freeze overnight. If you want to make a full batch rather than single servings, place the frozen cubes and a splash of coconut milk into the food processor for creamier texture. Enjoy!
Almond Flour Carob Chip Cookies
- 1 cup organic fine ground almond flour
- 1-2 tablespoons maple syrup
- 1/2 teaspoon baking powder
- 1/4 teaspoon cream of tartar [optional]
- Pinch of pink salt
- 2-3 tablespoons filtered water, to reach dough consistency
- 1/3 cup carob chips
Combine all ingredients and separate into 4-6 cookies. Bake at 350 degrees for 12-15 minutes. Let cool and enjoy!
This is all to say there are ways around food sensitivities! This knowledge is power. Food can be powerful medicine when we know how to use it. Book a call with me to talk more about the ways functional testing may help you in your healing journey.
As always, stay well friends!