What was one of the biggest deciding factors that turned my own health around, besides the romp through my own traumatic timeline and Genetic Miasms? Well, eating for my blood type was pretty key. Getting fortified for the first few times with lamb, farm-fresh eggs, and raw milk were BIG game changers for me as a ‘B’ Blood Type. I was raised on Sheriff Mashed Potatoes, whole wheat bread, margarine, and Carnation Instant Milk.
Having suffered fibromyalgia, chronic migraines, constipation, chronic fatigue, psoriasis, and chronic bladder and yeast infections, the allopathic doctors kept offering me more and more medications that I did not tolerate well. Also, the infections just kept coming back with a vengeance after all of the Nystatin. It clearly wasn’t addressing the root cause of my childhood issues behind all the bladder and kidney infections, due to the rounds of antibiotics I’d been put on as a kid. The bottle of Actifed often stayed on my night table, as I woke the household with my incessant coughs.
I know what you’re thinking … my microbiome was shot. I needed probiotics in a big way! First it was a probiotic that came in a bottle, then Jeff and I met a gal at a holistic conference teaching a course in fermenting foods. From that point on, I fermented ketchup, onions, sauerkraut, carrots, milk kefir, water kefir, kombucha, and beet kvass. When I went out, I’d order the miso soup, pulque, or agua miel (ancient mesoamerican fermented drinks with little alcohol, like kombucha, in Mexico). It’s truly been an adventure being a fermenting enthusiast while living as a digital nomad for the last seven years.
Now, at 57, I’m healthier than I’ve ever been. I hike the mountains where I live at 6,700 feet above sea level. I often go 10 kilometres or more 4-5 times a week. I do yoga with Adriene, 2-3 days per week. I suffer no symptoms and take no medications for the last 25 years. I would not trade my quality of life for anything. I’m only getting started. I also wish you juicy, robust health. This month, we are talking all about fermenting and the benefits of probiotics in the attached articles. Yes, there are recipes!