One of the treatments to SIBO & Parasites is high doses of garlic! This anti parasitic relish recipe adds some ginger to increase the anti-bacterial and anti-parasite action, some linseed to be sharp and pointy to help push everything through and some carrot and beetroot to help the taste (and colour!)
I suggest you make a batch and have 1 teaspoon during or after each meal (Read: not on an empty stomach) to help clean out your intestines. After a minimum of 3 days you can start to reduce the dose down
1 teaspoon finely grated ginger (this is ALOT of ginger, so be prepared and reduce amount if you don’t think you can handle the heat)
2 Tablespoon finely grated garlic (only organic! It should be fresh enough to be juicy when grated. I used about 4 big cloves)
2 tablespoons grated beetroot
2 tablespoons grated carrot
The ginger and garlic needs to be finely grated whilst the beetroot and carrot can be grated a little more coarse
Mix all the ingredients together until all 5 ingredients are combined well. Store in a jar or airtight container in the fridge
One of the most common practices I prescribe as a naturopath is bitter green vegetables. In addition to being one of those most nutrient rich foods, packed with
Vitamins A, C and K,
Minerals such as calcium, potassium and magnesium
Filled with folate
Gut loving fibre
Although the reason can be specific to the client, there is always a few fundamental benefits of increase those bitter green leafy veggies
Originally, we thought that consuming bitter foods activated the bitter taste buds that simultaneously stimulates enzyme production and bile flow. However recent research has revealed that bitter receptors aren’t confined to the taste buds and can be found in various locations along the digestive tract, regulating how much digestive power was required to break the food down to useable parts.
The extensive list of benefits range from
Decreasing abdominal discomfort and bloating
Healthy blood clotting function
Improved fat digestion
What all of these things have in common is the stomach and liver’s response to incoming food. By stimulating these receptors, enzymes required to break down those all important vitamins and mineral for absorption into the blood. More enzymes, more effective digestion, the more nutrients you are able to harness from less food.
Now they aren’t called Bitter Greens because they taste sweet, they all do have a degree of bitterness to them to hit that bitter receptor. But not all are as strong as others (Read: you can slowly adapt your tastes) and there is a way to lighten the bitterness by lightly sautéing them with a good quality olive oil in a pan for about 3-5 minutes. Experiment with the types you have available, raw, and cooked to expand your taste responses.
Many bitter greens vary in name, depending on nationality (Asian to British varieties) so they may not be listed as what is below. As we don’t shop for vegetables by a universal botanical name, a mustard green in one store will look very different to another store. When in doubt, google what the store is calling it and check for other common names. I’ve included some pictures, so you can identify them also by sight