Leaky Gut Syndrome +9 Signs You Might Have It


Your gut is responsible for much more than just digesting your lunch. Your gut, and the 100 trillions of bacteria that call it home, are responsible for your overall mental and physical wellbeing. Hippocrates said 2,000 years ago that “all disease begins in the gut”, and modern scientist are just now realizing how true this statement is.

For optimum health you should maintain a 85-to-15 percent ratio of good bacteria to bad. Once the bad bacteria rises above 15 percent, the immune system begins to slow down and sets off a chain reaction that promotes disease, digestion problems, and interferes with nutrient absorption.

You may have heard of Dr. Axe and his work with leaky gut syndrome, also known as “intestinal permeability”. Leaky gut is just as gross as it sounds. It’s when the intestinal wall breaks down and creates openings, which allow toxins, microbes and undigested food particles to seep into your blood stream. Your immune system then labels these “foreign invaders” as pathogens and attacks them. When this happens, it causes inflammation throughout the body, leading to disease.

The immune response to these invaders can appear in the form of any of the nine signs listed below:

  • Allergies
  • Asthma
  • Autism
  • Autoimmune disease
  • Eczema and psoriasis
  • Inflammatory bowel disease
  • Rheumatoid arthritis
  • Systemic inflammatory response syndrome (SIRS)
  • Type 1 diabetes

Leaky Gut and Gluten: 

Leaky gut syndrome is really no laughing matter. It might have a non-serious sounding gfree3name, but it is an epidemic in westernized countries, do to the increase of gluten in our food supplies, and the rampant overuse of antibiotics. Leaky gut is causing many of the disease we suffer from today, so it’s wise we start taking it seriously.

In 2000, Alesso Fasano, MD, at the University of Maryland made a groundbreaking discovery. Fasano isolated the substance that directly controls the tight junctions in the gut wall, and causes the gates to open, causing leaky gut. It’s a protein called “zonulin” and guess what triggers its release?

If you guessed gluten then give yourself a gold star.

Gluten and the exposure to bacteria are the only two things that can trigger the release of zonulin. This discovery has resulted in zonulin being compared to finding the root source of leaky gut.

If you have leaky gut, there is good news. With changes to your diet and lifestyle, it can be healed.

How To Heal a Leaky Gut

1.Remove all foods and factors that damage the gut.

2. Replace with healing foods.

3. Reintroduce– with probiotics and fermented foods.

4. Repair– with specific supplements.

If you would like to start healing your leaky gut today, then schedule your health consult with me by clicking HERE.

Looking forward to hearing from you!

Health Coach Jenna



The Dilemma with Today’s Bread + Your Buying Guide


Wheat is the largest staple in the world and is consumed by millions of people across the globe. In today’s world we are faced with the dilemma that the bread we eat is drastically different from the bread our ancestors ate. Bread is supposed to be a simple food with only three ingredients, but most of the store-bought bread found on the shelves today has up to 37.

Bread was first discovered in Egypt around 6,000 years ago, and it wasn’t until the Middle Ages that it was introduced to Europe. However, most of the wheat we eat today is different from these original variations, as the modern American strains of wheat now have much higher gluten contents necessary to make fluffy, white bread, pizza, and bagels. Sadly, this hyped up version of gluten has infected nearly all wheat strains in America. (i).

The Missing Step

Modern bread is missing a key step in how original bread was made: the fermentation process.

Bread dough was originally left out to ferment naturally by catching bacteria from the air, resulting in the dough to gradually rising over the course of two to six hours. Today this is no longer the case. The fermentation process has been skipped completely from the process, as scientists have isolated the yeast to make bread rise quickly.

Skipping this crucial fermentation process leaves us with bread that is hard to digest. Without the enzymes from the fermentation process, it is very difficult for the body to digest the gluten found in bread.

It’s really no surprise that in today’s world of store-bought, processed bread, many people are experiencing allergic reactions.

The Wonder Bread Way wonderbread

Refined all-purpose white flour is another dilemma with today’s wheat supply. Whole-kernel grains conceal a variety of vitamins, phytonutrients, minerals, and fiber. But when they are pulverized into flour, even wholegrain flour, all that is left is a nutrient void powder that can cause weight gain, disease, and inflammation in the body. With the introduction of all-purpose white flour, a host of health problems have surfaced in the western world.

Okay folks, so if after reading this you still choose to eat wheat bread, then I encourage you to follow my bread buying guide below to find the healthiest option.

Wholegrain Bread Buying Guide:

  1. Your best bet for bread is to find a local, artisan bakery in town. Better yet if you can find a place that still uses the fermentation process.
  2.  If you are buying bread in the supermarket, make sure to avoid products with “ENRICHED” on the label. The first ingredient should be whole wheat flour. Do not buy products that say “MULTIGRAIN” as this is not a desirable quality. It might sound nice, but all it means is that the bread is not 100% whole wheat and is mixed with other refined grains.
  3. Don’t let the color fool you. Just because bread is brown doesn’t make it whole grain as manufactures sometime add molasses or other coloring to darken the bread.
  4. Make sure each serving has at least two to three grams of fiber.
  5. Spelt, rye and Ezekiel sprouted grain bread are healthy alternatives, so look for them.



(i) Gluten: What You Don’t Know Might Kill You – Dr. Mark Hyman. (2011). Retrieved March 1, 2016, from http://drhyman.com/blog/2011/03/17/gluten-what-you-dont-know-might-kill-you/