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Three easy steps to improve intestinal health to drastically improve overall wellness when following a years-long, strict gut healing diet is not an option.
For a number of reasons, the majority of people don’t seem to have very good intestinal health anymore.
Most of the food we eat is not only lacking in nutrients, it’s filled with additives, preservatives, and other chemicals.
From the air we breathe and the water we drink, to the thousands of chemicals we come into contact with each day…it all takes its toll on the colon and, ultimately, on our overall health.
The digestive process begins as soon as food enters the mouth. As we chew our food we increase the surface area of food particles making the food more susceptible to digestive enzymes.
Smaller food particles also travel more easily (and quickly) throughout the small and large intestines.
In the stomach, food is mixed with gastric juices containing digestive enzymes and hydrochloric acid. This mixture is known as chyme.
From the stomach, the chyme moves into the small intestine. There, more enzymes and bile are mixed with the chyme, and the breakdown of dietary proteins, fats, and carbs is complete.
Some carbs are not digested by human enzymes and they pass undigested into the colon.
Most nutrients are absorbed in the small intestine.
However, Vitamin K, niacin, and B vitamins are formed by beneficial bacteria in and absorbed by the colon. Vitamin K is necessary for blood clotting and niacin and the B vitamins affect energy levels, metabolism, feelings of fatigue, and the function of nerves.
Evidence suggests that serotonin is created in the colon as well.
The colon is also designed to eliminate toxins. When the colon is not working well, it begins to absorb toxins into the bloodstream rather than expelling them. You can see why having a healthy colon is important.
So how do you know if you have an unhealthy colon? First of all, if you’ve ever taken antibiotics there’s a pretty good chance that you colon health isn’t optimal.
Why? Because one of the determining factors of colon health is the composition of the microbes in your gut. Is it mostly friendly or is the majority unfriendly?
Antibiotics are designed to kill bacteria, and they don’t care whether they’re friendly or unfriendly.
Birth control pills, not enough dietary fiber, poor eating habits, alcoholic beverages, chlorine, sodium fluoride, and stress all contribute to intestinal flora imbalance too.
Our digestive system is home to more than 500 different bacterial species, and if 85% of the bacteria in our colon are friendly then the colon can handle the 15% of unfriendly bacteria.
The problem is most of us have this reversed. The result?
Diarrhea, constipation, excessive gas, bloating, allergies, eczema, irritable bowel, inflammatory bowel, kidney stones, ear infections, colds, vaginal yeast infections, Crohn’s disease, lactose intolerance, thrush, athlete’s foot, cancer, and on and on.
The big problem with these conditions is that more meds are used in most cases even when they were the cause of the intestinal problems in the first place. A common example is considering whether strep can go away on its own.
“Of course not” is the answer if you ask most people. The accepted conventional strep throat treatment is an immediate trip to the doctor for yet another prescription, which further destroys intestinal health!
And the rollercoaster to ever-increasing gut imbalance continues…
How Friendly Microbes Facilitate Health
Friendly bacteria (called probiotics – there are literally thousands of strains) prevent the overgrowth of yeast and fungus.
They help keep our intestines healthy in numerous ways including:
- Competition with candida in the intestine
- Suppression of the growth of potentially harmful bacteria
- Production of substances that optimize and balance cholesterol
- Enhancement of the protective barrier of the digestive tract
- Production of vitamin K1
- Stimulation of immune function
- Lowering of blood pressure in some people
- Aiding in the digestion of lactose
- Prevention of cavities and gum disease
- Decreasing the passage of bacteria or antigens from the intestines to the bloodstream
- Fighting pre-carcinogenic or mutagenic compounds
- Breakdown of oxalates (contributes to kidney stones)
- Detoxification of ingested carcinogens
- Production of compounds that inhibit the growth of tumor cells, and more!
So where do you get these probiotics?
Believe it or not, store-bought yogurt probably sometimes isn’t your best source. Neither is the probiotic pill that you buy at the health food store.
Why? Because the yogurt has been pasteurized which kills all the naturally occurring good bacteria in the raw milk!
Then, manufacturers only add back in a few strains of probiotics. On top of that, commercial yogurt isn’t fermented properly either!
With regard to probiotic supplements, they are dried into a powder which requires rehydration in the body before they can be effective.
In addition, probiotic manufacturers are increasingly using lab strains instead of wild ones, as Mother Nature intended.
What to do?
Well, probiotics can be found in homemade yogurt and kefir as well as naturally fermented sauerkraut and other naturally fermented foods.
When you ingest these foods, you’re actually putting friendly bacteria back into your gut!
So what does this have to do with the “perfect trifecta for intestinal health”? Well, probiotics is one part of it.
Let me tell you what we do in our family that works extremely well and is easy to do!
Fresh Garlic
First, every night before bed we take fresh garlic and chop it up fine – about a teaspoon full will do.
Then we let it sit for 14 minutes and swallow it like a pill.
The garlic kills the unfriendly bacteria in my gut and feeds the friendly bacteria; this is known as a prebiotic.
Amazingly, I don’t have garlic breath and I don’t smell like garlic when I sweat.
If you are one of those people who do stink from eating raw garlic, try fermented garlic instead.
It’s incredibly easy to make and pickled garlic cloves retain all the therapeutic value with the heat and odor potential significantly reduced or eliminated.
Clay
Second, every day we take a teaspoon of clay and mix it in a cup of water, let it sit for a few minutes, stir it again, and drink it.
Among other things, the clay is primarily negatively charged. By comparison, unfriendly bacteria, toxins, parasites, heavy metals, and radiation, are all positively charged.
As the clay travels through the digestive system, the unfriendly bacteria (and other things) are attracted to the clay and eliminated by the body.
Traditional peoples practiced the use of clay as well. For example, the Australian Aboriginal tribes would dip their food in water mixed with clay as they ate, presumably to protect them from whatever pathogens might be lurking.
Note that it is not a good idea to regularly use activated charcoal as a detox for these toxins instead.
Most people do not realize that AC takes nutrients out of the body too! Activated charcoal is for food poisoning and similar acute digestive issues only…it is not a substitute for clay.
Kefir
Third, throughout the day we drink kefir. Kefir is a better choice than yogurt as yogurt only contains a few strains of beneficial bacteria whereas kefir has 50 or even more!
Also, unlike yogurt, some of these are aggressive strains that recolonize the gut.
One word of caution.
Homemade kefir is better and more therapeutic than commercial brands, which have fewer strains and are likely fermented for shorter periods of time.
So, we’ve got the garlic killing the unfriendly and feeding the friendly; the clay pulling the unfriendly out of the system; and the kefir putting the friendly back into the system which the garlic then feeds.
See how that works?!
So, what have I noticed since I’ve been implementing the “perfect trifecta” for intestinal health in my life? Well, I’m more regular in my bowel movements (overshare, but it’s the truth).
Remember that your body is like a donut – round with a hole through the center. The top of the hole is your mouth and the bottom of the hole is your anus. Whenever the top hole opens it shouldn’t be too long before the bottom hole opens and if it isn’t, things need some improvement.
The other thing I noticed is that my sugar cravings stopped. I didn’t think too much of it until a friend of mine commented that she was having the same result! But it makes sense.
What do the unfriendly bacteria feed off of? Refined sugar, refined flour… So, when I have more friendly bacteria than unfriendly bacteria, my body isn’t going to crave the things that feed the unfriendly bacteria!
Third, I have an overall feeling of health and well-being and no “brain fog”!
Not too shabby for a few “home remedies”, huh?!
So, have you had any experiences using the Perfect Trifecta of garlic, clay, and kefir to improve intestinal health? If so, I’d like to hear about your experiences.
More Information
Food Poisoning Remedies that Work and Prevent Dehydration
Why Fermented Foods are Not Enough to Heal the Gut (and the Probiotic Boost they Need)
Are You a Tummy Bug Magnet? Fat Phobia May Be the Cause
Slippery Elm for Tummy Aches
I was wondering if Bentonite Clay can be used instead of Redmond Clay? Thanks and this article was really great!
Bentonite is a class of clay, Redmond is the brand of bentonite clay that I use. It’s been shown to have a stronger drawing power than other bentonite clays, but I think you would be fine to use whatever you have access to. 🙂
Thanks Sarah, 🙂
Hmm, well, kefir tastes sweetly soured and smells the same. I’ve never purchased them online before (I found mine on ksl classifieds) but you could try contacting the place that you purchased them from. It sounds to me though that if you’re using water kefir, yogurt, imbucha, fermented veggies and other ferments, you’re probably doing ok in the probiotic department. 🙂 I know the probiotics in yogurt don’t colonize in the colon (which is what you want) but I’m not sure with the other ferments (one more thing to look into). 🙂
I’m not sure where you’re living now, but have you been able to find a raw milk source? If not, you might want to contact your WAPF chapter leader for the closest area, she can help you. 🙂
Thanks for the reply Katherine!
Nice to know about the milk kefir – mine definitely did not taste sweetly sour – it smelled rotten and sour. Kind of like blue cheese gone terribly wrong – blaaahh! 🙂
I would like to switch from yogurt to milk kefir, because I think it would be more helpful for my health problems and easier to make, and anything that makes all the work a little easier while not cutting back on health benefits sounds worth a try to me.
I’m now in south east Idaho, and the closest chapter leader is a couple of hours away and does not know of any good raw milk sources in the area. I found some a couple of hours away, but they feed their cows grains and I could tell that the milk was not as good as the milk I had been getting in utah.
Before we moved here I actually thought that it would be easier to find good raw milk in Idaho, because there are so many dairy’s here, but most of the farmers don’t know about just pasturing the cows or about using the traditional varieties of cows rather than the Holsteins that are bread to produce huge amounts of milk.
Anyway, I guess I’m rambling on, but thank you again for answering my question. 🙂
Hi Katherine,
I enjoyed your article – very good info!
I was wondering if you could describe how good milk kefir should taste.? I bought some live grains from an online source, and although I followed the brewing directions exactly and kept trying for a month or so, I just couldn’t tolerate the taste and my body didn’t seem to want it.
I am very familiar with fermented foods – I make my own yogurt, fermented veggies, water kefir and kombucha, as well as a few other things – so I’m definitely use to how real fermented food tastes. But I just kept feeling like the kefir I was making was not good – I thing perhaps the bacteria and yeasts were not balanced or that the culture was not strong enough and the milk soured before it cultured correctly.
I’ve had trouble figuring out what it should actually taste like and act like.
Oh, and I just moved from Utah (salt lake) where I was buying raw milk from real foods market in Heber.
Well, if you have any thoughts I would be happy to hear them. Thank you!
for some reason your posts are not loading properly in my browser. all I see is background and zero text.
Hello,
I do not like raw garlic at all, but found that I can eat it very easily when it is mixed in olive oil and sea salt. I especially like to dip a piece of bread into it. Do you think this would have a prebiotic effect before bed? Thanks
Hi Amy, 🙂 If the garlic were allowed to sit for a period of time to release the allicin, then yes. Be careful about the salt though. All salt is sea salt so the label “sea salt” is used as a marketing ploy. If the salt is white, it is refined (the minerals have been removed) and bleached. There are really only 3 salts I would consider using. Himilayan, Redmond, and Celtic.
Yogurt typically has only one strain of bacteria (possibly 2 but I think only one), kefir has many more strains of friendly bacteria (I’ve read anywhere from 20 – 300) as well as friendly yeast (still learning about that). The bacteria in yeast don’t tend to colonize in the colon, but the strains in kefir do. The bacteria in yogurt is great from the health of the throat and esophogus whereas the strains in kefir are better for the colon.
I like to use both. 🙂
If you go to CulturesforHealth.com, they have a chart with information on the different types of yogurt cultures. There are several strains and each produces a different type and tasting yogurt. Kinda fun! 🙂
Redmond Clay contains iron. Please share your thoughts on menopausal women taking it as part of the ‘Trifecta’.
PS: Thank you for this great article. I have learned a lot. I am struggling with making kefir, however, your article gives me great hope. Appreciate all the resources provided.
I started with more fermented items – and became aware of candida overgrowth. It is NOT fun! Katherine, any suggestions as I consider starting on the Trifecta?
Most people have a candida overgrowth and don’t realize it. I would start the Perfect Trifecta but also look at an article on my site called Taming the Yeastie Beasties. It’s under the Health and Wellness tab at the top of the page.
hi i’d like to know some more information supporting what you said about the “unfriendly” bacteria being positively charged and such because in my microbiology class I learned about gram positive and gram negative bacteria. however, I was taught that gram negative bacteria (such as releases a very harmful endotoxin when broken down and gram positive bacteria release an exotoxin which is also harmful. Any more clarity on this topic? thanks
Hi Danielle, 🙂
As it was explained to me, the unfriendly bacteria is attracted to the clay along with toxins, radiation, etc. I’m not a microbiologist but I do know that the trifecta works. 🙂
oh ok- understandable. I just wanted to know what information you have to support the statement you made: “unfriendly bacteria, toxins, parasites, heavy metals, and radiation, are all positively charged.” I’m curious as a student, a future dietitian, and a concerned daughter for my mom who has IBS (she has been on the gaps diet but still having issues so i’m looking into anything else to help her- but would appreciate the science behind it if possible).
Redmondclay.com has a LOT of informaion on the clay. I’ve been to classes presented by owners and employees which is where the majority of my knowledge of the clay came from. But I’ve also watched presentations that have been sent to me by Redmond and read books and web articles. The clay really is amazing and has many uses.
Throughout my studies, I’ve looked for things that help the digestive system and as I have, I began to realize that these three components really work together to provide intestinal health. I began calling it the Perfect Trifecta and recommending it to my students and clients.
I understand the feeling of wanting to understand how something works. 🙂
Hi I am from europe and we have original kefir grains from russia, they are so alive I make kefir from raw sheep milk daily. Sheep are on pasture on mountains and kefir is so alive that even when I fill bottle with half of it(without grains that has been made already) in fridge it is so fizzy and exploding:-) It is super thick like cream cause sheep milk is more fatty than cows one. I have question can I drink it too much? I mean I love it and I drink 16-20 oz ´daily but I would even 32 oz if it is ok. We eat also homemade fermented veggies and fermented raw sheep cheeses (that is no where in the world only in here) I have lived in us 7 years and could not find it anywhere.Thanks a lot
Hi Michaela, 🙂 Good for you! I would love to try your cheese! And grains directly from the source is exciting! The grains I have were brought over from the Ukraine and the original owner is quick to tell you they came from a prince. 🙂
I love my kefir too and I don’t believe that you can eat too many friendly bacteria containing foods. Friendly bacteria help the body do what it’s supposed to do – it’s a symbiotic relationship.
So now I have a question for you, what do you do with the grains when you have more than you need? Some people will eat them some will dry them, but what do you do?
I give them to friend no one sell it here it is like gift of health so someone gave it to me and I give it to someone who need it. The cheese called BRYNDZA try to gogle it it is made from raw fermented sheep cheese it is very delicious and very healthy cause bacteria. We have very cheep raw sheep and goat milk here like 1.80 dollar for 32 oz, and cow milk is very cheap 0.6 dollar per 32 oz:-) so we make lots of raw kefir but only from sheep milk it is the best very creamy
Hi, would you consider sending me some of those wonderful grains you have? I make kefir but my grains are just the opposite of what you describe. Please? Thank you so so very much!