July, which is considered midsummer, is here, and with it comes the enjoyment of outside activities, vacations, and travel. For me, this is a special time because, for many years, I was unable to fully enjoy the summer season. For seven long years, I was housebound due to chronic crohns and colitis. I stayed close to home in case of a flare-up that would keep me down for weeks at a time.
It wasn’t until I made a complete recovery through macrobiotics, a philosophy of cooking and eating in a balanced way to support innate healing, that my life transformed. Now, 40 years later, food, gut healing, and microbiome population are all the rage in the scientific community. Everywhere you look, read, or watch, it’s emphasized that the gut system is crucial to your overall health, regardless of what ails you.
Macrobiotic philosophy is based on Traditional Chinese Medicine and the relationship between the organ systems and the changing seasons. During their associated season, these organ pairs are believed to be more influential, active in regeneration, and also more susceptible to imbalances. Summer months stimulate the heart and small intestine.
In last month’s cooking class, I focused on the heart and its proper management through food and activities. The importance of keeping the heart cool and well hydrated. (Recording available by contacting Sami@youcanhealyou.com).
In this month’s cooking class, I will focus on the small intestine, its role in digestion and nutrient absorption, and the association between the gut-brain axis. In essence, the small intestine transmits information to the limbic system through various signaling pathways, influencing emotionality, visceral pain perception, and overall homeostasis. Which foods will create the best support for the proper digestive heat and metabolism?
I will detail the association between the small intestine, the enteric nervous system, the limbic brain, and the gut microbiome. It is the increased permeability of the intestinal wall, known as leaky gut, that creates a breakdown of the barrier, allowing toxins, bacteria, and food substances such as gluten to create inflammation. I will highlight the intricate association between the gut and the brain.
I will prepare a digestive-friendly and small intestine-supportive meal that will also stimulate healthy brain function. Bring a friend and join us Saturday, July 12, at 9:30 AM for a delicious and cooling summer lunch, accompanied by a brain-stimulating lecture.
See you then,
Virginia
