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World’s Leading Gut Expert Says… + Kimchi Recipe!

Updated: Feb 28


The idea that gut health is central to our total health goes back thousands of years, and the use of fermented foods (recipe below for Kimchi) as part of many, if not most, traditional diets from the Inuits to Eastern Europeans, has been central to human health.

The microbiome (gut bacteria) affects most aspects of our health and well being, from our moods to our metabolism, our immunity to our weight.

I see the gut as the control tower of our health!

Their gut health is what most people come to see me about, things like bloating, weight gain, poor sleep and many other symptoms that may or may not be obviously associated with poorly functioning gut health.

There are however still big gaps in what we know really works, and the media hype and product sales being sold to you.

This week I want to share with you this particular audio, which  just happens to be from one of the world’s leading microbiome experts: Dr. Joseph Petrosino – an interesting conversation about the gut….

Click the red play button to listen to the convo right here and feel free to share this blog post with your friends….. (great driving entertainment!) 


Very little is needed to make a happy life; it is all within yourself, in your way of thinking.~Marcus Aurelius


Recipe for Kimchi (Gut Healthy Fermented Food!)

Enjoy a folk full on a salad, in a gluten free sandwich, as a snack, or to counteract sweet cravings! This stuff is high in live probiotics!  

Plain & Simple Ingredients: 



  1. 1 large head of organic cabbage remove the hard end, cut in half lengthwise, and cut into 2 inch lengths

  2. 1 medium daikon root sliced thinly (white radish) – optional if not available

  3. 4 medium carrots in matchsticks or cut on the diagonal

  4. 1 bunch spring onions cut into thirds

  5. 1/4 cup sea salt

  6. 2-4 TBS fresh ginger root grated

  7. 1 tsp cayenne pepper or red pepper flakes

Instructions

  1. Place the cut cabbage into a bowl and sprinkle well with the sea salt.

  2. Mix well with your hands until the leaves are well coated – this just takes about 30 seconds.

  3. Let sit in the bowl for 2 hours, then place in a colander and rinse well to remove the salt.

  4. Return the cabbage to the now rinsed out bowl and add the remaining ingredients.

  5. Refrigerate and start to eat after 24 more hours in the fridge.

For Personalised Help On Your Gut Health…

This is what I’m here for!  You can email me to make an appointment for a private consultation to chat about what it could be for you! (johanna@johannaanning.com.au) and/or see more about my Gut Health Program -> Gut School

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Consultations via Townsville Clinic Or remotely via Skype or Zoom 

To book a consultation or ask question, just email me here:

info@johannaanning.com.au 

Clinical Nutritionist

ATMS Accredited Practitioner 

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