Move over bone broth…there’s a new (old) kid in town. Check out the new way I learned to ease constipation, bloating or gas: Fire Cider 101…
How do you ease digestive distress?
Growing up, I suffered from constipation, stomach pain from eating and gas on the regular.
The cure? My mom’s go-to to give me was a Tums or Milk of Magnesia.
Any time I had a tummy ache or indigestion, a chalky orange tablet or pink milk shot did the trick.
As I grew older, my Tums consumption became chronic.
By the time I was in my 20’s, most days, I’d pop one or two of those things to settle my stomach after eating even a normal-sized meal. But, since that was the way I always felt, I didn’t even question that it was abnormal.
Fast forward to nutrition school and my world was rocked as I learned all about the healing powers of probiotics, fermented foods, bone broth, digestive bitters, apple cider vinegar and Ginger tea.
Bloating, gas, and constipation no longer had to be my norms for getting by in my day to day.
However, even with all this newfound knowledge, I found the realm of “healing the gut” to be extremely overwhelming.
- Do I take probiotics and enzymes and hydrochloric acid?
- Does my liver/gallbladder need support?
- Are certain foods triggering my bloating?
- Should I start making bone broth?
- What are the best home remedies for constipation?
The road to gut healing can quickly turn into a rabbit hole. One thing leads to another.
What’s the right approach for you?
The one that works.
Depending on your current state of gut health will determine the best protocol for you.
For example: Notice you bloat right after meals?
Chances are you either are eating too fast and/or you are low in stomach acid. A tablespoon of apple cider vinegar in water could do a body good before meals.
Notice that fatty foods—even healthy fats—make you feel nauseas?
Your liver/gallbladder may need some love. One of my favorite liver/gallbladder supports is called Beta TCP—helping support the healthy bile production in the liver/gallbladder process.
Hard-to-pass stools, often?
Low fiber or water intake, and low digestive enzymes/stomach acid may be to blame.
It’s also good to vary it up from time to time.
For instance, if we take the same probiotic day in and day out, our body is only exposed to a select type of strains of good bacteria. Varying your probiotic every month or two can do a body good.
Aye. Aye. Aye.
Yes, overwhelming in deed.
When hacking digestive distress (that doesn’t seem to go away), it’s always best to consult with a nutrition or functional medicine practitioner who “gets it” and knows what to look for when it comes to gut issues.
However, if you’re looking for a “gut home hack” that may do a body good…
Enter: Fire Cider—a “one stop shop” when it comes to all things gut healing.
This past weekend, I had a friend invite me to a “fire cider” making party.
If you’ve never heard of fire cider (don’t worry I hadn’t either), fire cider is an “ancient medicinal drink” that combines a variety of gut-healing herbs with the soothing combination of vinegar and, sometimes even honey.
The concoction gets it’s name because it “spices” things up in your gut by adding seasonings and spices like garlic, onion, horseradish, turmeric and pepper to the blend to kick-start immunity.
All you have to do?
Chop all the following ingredients up and place a mix of them into a glass jar, then fill the jar with organic apple cider vinegar and store in your fridge for up to 4-6 weeks. A few sips at a day will keep the gut-invaders away. Fire Cider provides an immune boosting and cleansing kick to your gut health.
Here’s how to make your own:
- 1/4 medium yellow onion, chopped
- 3-4 cloves of garlic, peeled, minced
- 2-3 inch piece ginger root, peeled and chopped
- 1-2 inches horseradish, grated
- 1 tbsp. tumeric, ground
- 1 small lemon, sliced
- 1/4 orange, sliced
- 2 tsp cinnamon
- 1/8 tsp. cayenne pepper (optional)
- sprig of rosemary
- 1 cup apple cider vinegar
- Place herbs in a 2-3 canning jars and cover with enough raw organic apple cider vinegar to cover the herbs by at least three to four inches. Cover tightly with a tight fitting lid.
- Place jar in a warm place and let sit for three to four weeks, shaking it daily if you can remember to help the maceration process
- After three to four weeks, strain out the herbs, and reserve the liquid.
- Add raw honey ‘to taste’ if you prefer. Warm the honey first so it mixes well.
- Rebottle and enjoy!
*Fire Cider will keep for several months unrefrigerated if stored in a cool pantry or fridge