A Gut Reaction to Superfoods
A Gut Reaction to Superfoods
By Cate Rees-Hessel
Topic of Conversation
With pre-, pro-, and other biotics being one of the biggest things in nutrition for a while now, how your gut is doing continues to be a significant topic of conversation. Back in the day, it was rather unladylike to discuss one’s guts, unless, of course, you were preparing fish. The times, they are a changin’, since it is now quite stylish to converse about one’s innards. I’m sure that mine are pink, and happily filled with mocha latte, with a few probiotics thrown in for good measure. My dear fashionable friend L. J., however, has taken an interest in my gut health, suggesting that I acquire some ginger root and steep it in boiling water for a yummy little elixir that will do truly exemplary things for my mocha latte-ridden internals. Should I have the guts to actually drink this, I’m sure my system would dance an Irish Princess jig.
My Gut Instinct
I did actually purchase the ginger root, which looks like the stump of a weed. It sits on the pantry shelf, taunting me – my gut reaction is to use it the next time we have sushi. My gut instinct tells me perhaps a simple cup of tea with a jelly doughnut chaser could perhaps replace this culinary potion. Mind you, I’m not speaking of an exotic fig twig kumquat pomegranate purple berry blast tree bark tea – an uncomplicated cup of chamomile laced with honey, drunk with one pink-polished pinkie extended, will do. Perhaps the rather debonair L. J. will join me. I think I will just resolve to stick to non-GMO, preservative-free real food in 2026, have the guts to stand up for my convictions, and of course, I’ll do it with style…
The Culprit
But those intestines can get you, if you’re not careful. I can recall trick or treating as a very small child, when we could all have yummies without worrying about the effects of allergic reactions. I never had any allergies back in the day, but as a woman of a certain age, I am sure killing it now. After many years of enjoying various flavors of rice, I am now intolerant of this particular grain, it appears. A small cup during a quiet afternoon at home had my anaphylactic self in bed for days. A quick cooking medley of long grain and wild rice, flax, and chia seeds was the culprit.
