Clever guts diet

[Callyv]

Morning all. I’m determined to stick with the clever guts diet in the hope it will put a spring back in my step. I made the nutty granola yesterday, it is lush but has given me indigestion! I think I will make it with less nuts because as wonderful as they were I think 400g nuts to 180g oats and flax seed plus 100g coconut oil is a bit excessive and maybe too much fat for my gallbladder less body to cope with. Today I’m starting sauerkraut! Bit apprehensive about eating Food that has fermented for weeks!

[Hidden]

Hi Callyv I think the linseeds could well be responsible for your indegestion, they are much easier absorbed if ground first and you still don't want to have too many as they contain a lot of fibre. When there's plenty of fibre in the oats, so are also often taken to increase bowel movements.

Well done for making such a great effort and I hope that you get a spring back in your step real soon...

Jerry 😊

[Callyv in reply to Hidden]

I should have said, the flaxseed was ground, but there was 80g of it. And of course the nuts also have fibre.

[Panz]

Where did you find the recipe for your granola?

I think your system just isn’t ready for all the fiber you gave it...back off a little just don’t give up. It takes a while for your body to adjust to a diet high In fiber. Your gut and colon will be at war until your body adjusts...but it will adjust.

Panz 🙏💕☘️😍💗🌞

[Callyv in reply to Panz]

The recipe is in the clever guts diet book. I’ve been having a fair bit of fibre, oatmeal with chia seeds for breakfast and lots of variety of veg etc but always low fat until now.

[ChubbieChops]

I made kimchi a couple of weeks ago. I much prefer it to sauerkraut

[Callyv in reply to ChubbieChops]

I’ll be giving that one a go next. 😘

[ChubbieChops in reply to Callyv]

The recipe I used said to add 3 tablespoons of chilli flakes!! I am a wuss so added less than 1 tablespoon. That has a nice kick for me!

[Callyv in reply to ChubbieChops]

Haha, that would be me too!

[PhilFreeToAsk]

Start slowly with the sauerkraut and build up to it. If you want the true benefit of probiotics from sauerkraut then it should be live not pasteurised.

[ChubbieChops in reply to PhilFreeToAsk]

I made my own sauerkraut about 6 weeks ago. I find it very strong, much stronger than when I've had it in cafes or whatever, so I can only manage a very small amount at a time. Any ideas on how to make it more palatable?

[PhilFreeToAsk in reply to ChubbieChops]

I agree it is strong. I eat my sauerkraut mixed with salads, cucumbers and tomatoes.

I have also found adding shredded carrots for the ferment seems to sweeten it.

Others may have experience of adding flavouring such as caraway or juniper. These may help.

[ChubbieChops in reply to PhilFreeToAsk]

I added caraway during the fermentation process as I love the flavour of these seeds. That's a great idea of adding grated carrot, I can imagine that would 'improve' it! I hadn't thought of mixing it into a salad. I normally plonk a lump of it at the side of my plate and try to shovel it down as quickly as possible! Thanks for those suggestions

[Callyv in reply to ChubbieChops]

Mine has beetroot instead of carrot as well as caraway seeds

[ChubbieChops in reply to Callyv]

You add beetroot to the cabbage when making the sauerkraut? Or do you mean you mix it with beetroot when serving it? I lurrrv beetroot 😋

[Callyv in reply to ChubbieChops]

I added it at the start, I think the sugar possibly helps with the fermentation

[ChubbieChops in reply to Callyv]

Interesting. I bet it's a very pretty colour!!