Definition: an often forgotten (yet important) element of eating with SIBO
I am currently half way through the first term of my Master’s in Nutrition program. Wow has time flown!
My apologies to my loyal followers for the lack of content over the past month- posts may be far and few between over the next year. I have been busy learning all I can about the different body systems and the impact of different foods on either supporting or damaging them.
I have also gained a greater appreciation for the importance of making food taste good. That may sound silly to some, but it is easy to become so focused on avoiding flavorful “problematic” SIBO foods such as onion and garlic and forget about how making food taste good influences the digestive process.
Have you ever noticed that you salivate more when a food smells good or you are excited about a meal? Well this is actually an important first step in the digestive process- saliva contains a digestive enzyme called amylase which helps to break down carbohydrates. So keep on (or start) salivating my friends!
When I came home from school today, my boyfriend had created this yummy low FODMAP, paleo, gluten-free, dairy-free, grain-free, SCD-friendly tomatillo salsa with tomatillos we purchased from the farmer’s market this weekend. It was delicious and I decided I must share the recipe with all of you! So I asked him how he made it and whipped up the instructions. Let’s give a big shout out to Amani for his courage to create a salsa recipe without using onion or garlic!