Did you know that even veggies can cause bloating or digestive issues?
It’s not because a food is inherently healthy that it’s suitable for every body in the same way that it’s not because a food isn’t the healthiest option that it’ll be the end of the world if you eat it every so often.
If you feel bloated or have digestive distress or discomfort after eating certain veggies & you notice a pattern, there could be a few different reasons for this. BUT WORRY NOT, there are also ways to help improve the situation overtime so that you can #EATYOURVEGGIES!
But first… WHY CAN’T YOU DIGEST VEGGIES?
- the high insoluble fibre content makes it hard for our bodies to break them down & digest, especially if we don’t drink enough
- if we suddenly increase consumption of raw veggies (+ fibre) without doing it progressively & our body isn’t used to it
- if we eat a lot of processed foods overtime, we end up starving the good bacteria in our gut & they die off to the point where the gut doesn’t have enough healthy bacteria to produce enzymes to digest veggies
- inflammation in the body makes EVERYTHING harder; it’s important to create an environment conducive to fighting inflammation
HOW CAN YOU FIX IT?
- incorporate veggies slowly so you don’t overwhelm your body with too much fibre + stay hydrated to keep things flowing
- eat anti-inflammatory foods + stay away from inflammatory triggers
- start with veggies that are easier to digest: zucchini, peppers, tomatoes + cucumbers & ease your way into cruciferous ones, like cauliflower + broccoli & COOK/STEAM THEM to facilitate digestion (once you rebuild your gut, you can start incorporating raw ones)
- fermented + probiotic/prebiotic rich foods, zinc, vitamin D, L-glutamine, magnesium + collagen to rebuild your gut + to allow you to eat veggies without feeling any symptoms (even if it means you have to feel bad for a while as you reincorporate these foods + get your body used to them!)
- reduce consumption of processed foods, refined sugars + flours/grains, which cause inflammation + wreak havoc on digestion
- take care of your liver: the filtering organ of our body that metabolizes nutrients, detoxifies + gets rid of waste
Now, if brussels sprouts are your jam, here’s a delicious & easy recipe for you babes. And, if you have trouble digesting brussels, no problem – simply use the same marinade & season your fave veggies with it!
INGREDIENTS:
- 30-40 Brussels sprouts
- 3 tbsp. coconut aminos
- 2 shallots, sliced
- 3 tbsp. ginger rice vinegar (or any vinegar of choice: coconut or raw organic apple cider vinegar, balsamic or white wine vinegar or maple syrup wine vinegar)
- Sea salt & black pepper to taste
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
TO MAKE:
- Preheat oven to 400F & line a baking sheet with parchment or aluminum foil.
- Add the brussels to a mixing bowl, season & toss to coat.
- Add the veggies to a large skillet & heat over medium-high heat.
- Sauté the veggies for about 7-9 minutes, until brussels are cooked through, but still crunchy. If you find the veggies are cooking too quickly or burning, lower heat to medium & stir every now & then.
- Remove the skillet from the heat & ENJOY!
