Around 60 to 70 million people are affected by some form of gastrointestinal disorders (often referred to as GI) in the US today and this figure is steadily rising. As many recent studies have focused on gut health and its importance in the cultivation of overall physical and mental health, it follows that these issues can potentially form the basis for a variety of more serious illnesses if not treated effectively. Statistics: www.niddk.nih.gov
The most common form of issues with digestion include:
Acid Reflux, Heartburn, GERD
Irritable Bowel Syndrome (IBS)
Dyspepsia/Indigestion
Nausea and Vomiting
Peptic Ulcer Disease
Abdominal Pain Syndrome
Belching, Bloating, Flatulence
Biliary Tract Disorders
Gallstone Pancreatitis
While there has been some success observed in the world of treating GI disorders with pharmaceutical drugs, there are many patients who experience adverse reactions to the drugs or treatments recommended. This has led to a rise in the interest of functional and holistic support for digestive issues.
Holistic Nutrition And GI Issues
Holistic Nutrition support can greatly reduce the severity of GI issues and by doing so help you to get to the source of the issue - this, after all, is the goal to bring balance back to the body.
Holistic Nutrition focuses not on treating the symptoms like modern medical approaches. Holistic Nutrition professionals will use the knowledge that your symptoms provide and apply the 4R approach to correct your disbalance of your digestive discomfort, with the goal of alleviating your symptoms as well as supporting your body as a whole.
Using foods and herbs, increasing friendly gut-bacteria through probiotics, handling emotional stress, and eliminating problem foods are just some of the methods that holistic nutrition encourages when promoting gut health.
Turmeric and Ginger are known for their anti-inflammatory and gut-health promoting qualities. Here is a great recipe containing both:
Ginger, Turmeric Spiced Spring Carrot Soup
Ingredients
2 Tablespoons coconut oil
2 to 3 small green onions, white and light green parts only, cleaned and chopped
1 or 2 cloves of garlic, minced
1-inch piece of ginger, peeled and grated
A pinch of red pepper flakes
1 ½ pounds young carrots, sliced 1/2 inch thick
1 tsp fine sea salt
¼ tsp ground cinnamon
1-inch piece of turmeric root, peeled and grated (or use ½ tsp ground)
Freshly ground pepper to taste
4 cups (1 quart) filtered water
¼ cup plain non-dairy yogurt or full-fat coconut milk for serving
Chopped flat-leaf parsley or carrot fronds for garnish
Full recipe and method here: http://gourmandeinthekitchen.com/ginger-turmeric-spiced-carrot-soup-recipe/
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