I once watched a interview of a Functional doctor that had studied different cultures in reference to their diet and diseases. I’d mention her name, but it is lost in all of my notes. South Korea sparked her interest with one of the lowest rates of disease. Her discovery was focused on their love for kimchi. A side of kimchi is served with every single meal. I also found this interesting, because at the time I was studying the Microbiome. I cringed at the thought of sauerkraut or kimchi touching my tongue at this time. I remember the smell of rotten sour cabbage as a child. My father would heat up some sauerkraut for his hotdogs. Despite my reluctance, I went to my local health food store to purchase some fermented foods. To my surprise, they had a variety of organic sauerkrauts and kimchi. At first I went with dill flavored sauerkraut. Then a spicy kimchi. Then an applewood smoked sauerkraut. My favorite by far is the dill! Every time I purchase dill sauerkraut, I have to make a corny joke to my family saying, ”I’m sort of a Big Dill.” Of course they roll their eyes at my sarcasm! My thoughts on autoimmune diseases being linked to a SIBO type of imbalance will be delivered by a wise man’s quotes. Hippocrates says it best, ”Let food be thy medicine and medicine be thy food” and “All diseases begin in the gut.” Until I blog again, know healing is possible and it all starts with the belief you can!
https://overcomingms.org/latest/ms-and-gut-maybe-its-time-get-specific?fbclid=IwAR3lQig_YN3M-Sl8VDOer9vNl-IxuqW-OJGugkXJ5t4siGROFNjhHGhT8xQ
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