How is your prebiotic and probiotic intake? Do you look after your digestion?

HELLO lovely and welcome to my blog today. The latest online course is now in week two. The topic is digestion and gut health. This week we are looking at calming your digestion and healing the gut through natural at home methods. We are making a beautiful probiotic vegetable mix and also a papaya digestive enzyme drink to have before meals. 


Each week we are making recipes for digestion and gut health which is fun. 

I wanted to share some info from this week with you to enjoy! 

  Here is a student kit, Photo taken by Sally of her awesome kit. This course we are looking at having a belly massage each evening. Taking a herbal extraction before bed to aid digestion, and three awesome raw herbs for cooking and recipes! 

Excerpt from this weeks course for you to read. 

How to make prebiotics and probiotics work for you.

Remember that our body’s environment will change according to diet, disease, environmental toxicity, environmental climate changes and exposure to pathogens that we are not normally exposed to. For example; drinking water in another country, food cooked or grown a certain way, or the contamination of food by filthy cooking procedures. There are many and varied ways that we can come to require the addition of prebiotics and probiotics in our diet.


Prebiotics are taken in your diet in the form of foods that have undergone a specific fermentation process. This leads to their eventual role as micro-organisms in your body where they act as a macrophage to other unfriendly bacterium. They can also act as a non-digestible food ingredient that will affect the host (you) by selectively targeting the growth and activity of ‘good bacteria’. They have the effect of improving your health by supporting the friendly bacteria and assisting in the growth of their population.


Fructose in an example because it contains oligosaccharides that have the potential to stimulate bifidobacteriums in the colon. Foods that can act as prebiotics in your body are chicory, onion, garlic, asparagus, artichoke, cabbage and bananas.


Probiotics are either a mono or mixed culture of live micro-organisms which, when taken internally, improve the properties of the indigenous microfloras. Probiotics contain live micro-organisms usually as freeze-dried cells or in a fermented product.


The most important reason for using probiotics is that they influence the good and naturally occurring microflora, resulting in the formation and reconstruction of a well balanced system. You would consider the addition of probiotics in your diet when you are concerned that your system is out of balance and requires restoring to optimal health again.


Probiotics are known to reduce the production of carcinogens and inhibit the growth of many unfriendly bacteria. They are also reputed to help maintain optimum pH, reduce putrefaction and endotoxemia, assist with the body’s self healing mechanisms in cancer of the bladder and colon, assist with urinary tract infections (candida) and are useful in post antibiotic therapy to restore the natural balance. Probiotics are handy when travelling to help with diarrhoea and the maintenance of normal intestinal floras.


Probiotics are available in many and varied ways. You can purchase off the shelf a dose of up to 25 billion cells acidophilus and bifidobacteriums. This is a very high dose and you can take it for post antibiotic recovery and immune system dysfunction. You will need to store this product between 2-8° Celsius in most cases, however there are some freeze dried varieties available.


However the best probiotics are the fermented cabbages, the home made kombucha and the kefir you make at home. These foods are all excellent sources of probiotics.

Simply ferment the vegetables and eat them daily.

Making simple fermented foods at home is the best way to get our probiotics. Along with eating the natural prebiotics as part of our diet.

The Bacteria Lactobacillus is found in yoghurt and many cultured products. When we take vegetables such as cabbage, garlic, onion and submerge them in a brine solution of salt and water. The sugars in the vegetables convert to lactic acid and this is a preservative, it assists in the fermentation process of preservation of the vegetables helping them last a long time, as well as inhibits growth of harmful bacteria. Making the food you eat the perfect probiotic. Its always good to eat probiotics daily in your foods. Protecting and feeding your own microbiome and boosting your body.

And we are making a probiotic vegetable fermentation as an assessment. 

This is fun. 

Hope you enjoyed this read. 

Our next course on Herbal first aid starts in July 

Then we have one on metabolism in September

Sleep online course is in November

These are all on early bird saving $100 each now!   

Have an awesome week. 

Love Dom xoxo