How I chose fermentation instead of medicine

I want to take a moment to tell you a story.

When I graduated in 2001 with a certificate in Herbology I was ready to hit the ground running.

Or so I thought.

I had no idea what to do. I had learned which herbs to help with all kinds of ailments, become adept at making herbal formulas, and made a pretty large dent in my own healing journey.

I decided to continue my education and enrolled in Pre-Med for my undergraduate degree. I lived with a bunch of roommates and tried working with people (my roommates friends and my fellow students at school) to help them overcome their health challenges by using herbs. But I really really really really struggled to figure out how to structure the meetings, had zero training in being a ‘professional’, and was completely eluded by simple things such as their questions about the validity of herbs.

During my last quarter (in organic chemistry lecture) it dawned on me – I didn’t want to write prescriptions. I did a bunch of research and discovered that it was illegal to NOT prescribe medications in certain situations. Having this realization was akin to learning the Tooth Fairy wasn’t real. I wanted to be the kind of doctor that truly helped people. I didn’t want to partner up with Big Pharma as part of my career path.

The brakes screeched as I slowed down and started to turn towards a new path.

I chose nutrition.

I decided to work with people who wanted to push the boundaries of what it means to be truly healthy.

So I went to the Institute for Integrative Nutrition and became certified as a health coach. I was very interested in this program because of the actionable skills and promise to have clients before graduating.

It was one of the best experiences of my life.

I graduated with 12 clients. This was great, but I really struggled to pay back my student loans. There was some basic stuff I really needed to know to be successful as a business owner and professional that I still hadn’t learned at any of my, now three, schools.

My dream was to have a full time practice and never have to work for anyone ever again. I tried quitting my job and just working as a health coach/herbalist. I survived for a while and then would wake up in the middle of the night stressing about how I was going to pay my bills, make ends meet, and grow my practice to a sustainable level.

I was back in the same spot I was after graduating herbal medicine school.

I just felt like I ‘didn’t know how’ to get people in the door and fill my practice with clients.

I didn’t know what the answer was. I kept thinking that there was a program I was missing or a VA (virtual assistant) I needed to hire or a certification out there that would teach me what I needed to know.

And all of these things are sort of true. They are all part of our paths.

But they aren’t the things that made me be successful.

It wasn’t until I started using the power of probiotics and fermentation in my practice that this all changed. I created two distinct programs to run my clients through that incorporated these teachings that I was passionate about.

Speaking of passion, let’s back up a bit so I can tell you how I ended up focused on fermentation. I have a passion for healing. I think my mom helped share this with me. When I was little we would go on plant walks she would give me sticks and leaves to chew on and tell me the medicinal qualities of the plants. It opened up a magical world for me.

She went to Sandor Katz’s workshop on fermentation back when he was teaching at the Sequatchie Valley Institute, bought his book, and mailed it to me.

Perfect timing – I was at The Institute for Integrative Nutrition and wrapping up my two bachelors degrees. This is when I had just sat down with my doctor who told me that she couldn’t help me (you’ve probably heard me tell this story before and if you haven’t, listen to one of the upcoming telesummits – either the Heal Your Gut Summit or the Microbiome Summit and you’ll hear it). I decided I would heal my body. Clear decision.

I was working at a supplement store and got an amazing training on probiotics. I started taking them and it was helping. I realized through meeting and talking with some of the leading professionals in healing that my gut was the source of all my issues.

Remember, I’m trained as an herbalist here. So you know that as I’m taking these probiotic pills I’m thinking to myself that, “This isn’t how my ancestors got probiotics.” And IF these are an essential part of the human body then “What is the whole food form of probiotics?”

Finding the answer to this question became my mission. This was almost a decade ago.

I read Sandor Katz’s book cover to cover. I went to his workshop. I started a sauerkraut company. I used fermented foods to heal my body.

I taught classes locally. I got clients. I finally was able to teach in a way that connected the dots for people. I built my list to 1200 through just teaching classes mostly in person. I hired an assistant.

And now I have compiled all of that information and made it possible for those who are passionate about healing, probiotics, and gut health to take their health to the next level (and their business if they have one).

The Fermentationist Certification Program is this place. Not only will you get a chance to stand out from other wellness practitioners, you become a resource for recommendations in your community. When you become stellar at teaching classes you become known locally as the ‘go-to’ resource for all things fermented.

This kind of distinction makes all the difference in word of mouth marketing, which makes it easier to get clients and fill your practice.

But when you actually learn to create a program that incorporates probiotics and fermentation you can teach your clients so they can heal their bodies from the ground up, you literally get the opportunity to be successful doing something you love.

Click here to learn more about the program


How to make the best miso you’ve ever tasted

Nothing nourishes like a warm cup of miso. It’s a fantastic source of vegetarian protein…I even drink the stuff for breakfast sometimes. The miso-making process is completely fascinating, but most people have never gotten a behind the scenes glimpse into what it takes to make this nutritious and ancient ferment. On today’s Guts & Glory episode you’ll learn all about miso, including:

  • Where the name miso comes from (this might be a bit disturbing for some!)
  • The health properties of miso and how it increases your body’s alkaline levels
  • The difference between barley koji, soybean koji, brown rice koji.
  • How to make this delicious paste in minutes
  • A few of my favorite companies to order miso starter from
  • How long until it’s ready, and more…


Hello everyone. I’m Summer Bock, this is Guts And Glory, and I wanted to make sure that we had a chance to talk about some fermented foods today. This is one of my favorite ferments, but I don’t know if you recognize this.

Do you know what this is? This is brown rice koji. This is miso starter. All right, “koji” means moldy grain, and this is one of my favorite, favorite, favorite ferments because it is just so delicious.

There’s some really amazing properties in terms of helping the body to get more alkaline, it’s a fantastic source of vegetarian protein, but this isn’t miso yet. This is just the starter culture.

These are little tiny grains of rice that, see how they’re kind of powdery white looking? They’re filled with mold, and the mold that they’re filled with is called aspergillus oryzae. Aspergillus oryzae is the mold, it’s the starter culture that allows you to make miso.

If you’re wanting to get on board with making some miso and experimenting with one of the best ferments out there but also one of the oldest ferments, this is what you have to get your hands on first. You have to go out and find, well it can be any kind of koji. There’s barley koji, soybean koji, brown rice koji.

I use this one because it’s organic and really much easier to get than some of the others, but South River Miso is a company that you can order koji from. You can look online, search around for it, but this one’s by Mitoku,  M-I-T-O-K-U, Mitoku, and this is their brown rice koji, so this is what you get your hands on.

Then you mix it with some beans and some salt and you stick it in a little crock. I’ll put it in a jar like this. I’m not making any miso right now, but I will be soon. You put it in a little jar like this, or you can put it in a crock like this, whatever you so desire.

You can let it ferment for anywhere from two months all the way to nine years. There are ferments of miso that are going for nine years, and truly the longer it ages the better it tastes. I’ve made miso that I’ve harvested every year and finally had one that was three years old, and it really was by far the best miso I’ve ever tasted, and that’s something you should know. When you make miso yourself, if you do it right it will be some of the best miso you’ve ever tasted in your life.

I hope this inspires you and motivates you to get out there and maybe get started on miso, and just know that the first step is getting your hands on some of the koji. Koji is your miso starter. Alright, thanks everyone. This is Summer Bock signing out.

Mini-tutorial on the best system to prevent mold & make the tastiest, healthiest sauerkraut & kimchi.

What the crock? A mini-tutorial on the best system to prevent mold & make the tastiest, healthiest sauerkraut & kimchi.

Kimchi, kraut, miso…all tasty, all contain probiotics, and all are easy to make, but one of the biggest questions and debates is what is the best system.

I get asked a TON of questions about what kinds of crocks to use. I made a video where I show off some of the most popular varieties and let you in on my favorite choices for making the best homemade probiotics in the form of fermented veggies.

One of the most common complaints I hear about making fermented foods is “IT MOLDED, SO I THREW IT AWAY!”

In this video I’ve shared some tips on how NOT to get mold.

In this mini lesson we’ll go over:

  • Airlocks vs. traditional style
  • Size—does it matter?
  • Something you have in your recycling bin that you can use right now
  • Where to score giant crocks
  • What kinds of weights are best
  • An important thing to watch out for
  • And my personal favorite system!

The kind of crock you use is important because when you’ve got this dialed, it takes WAY LESS STEPS, which leads to more raw fermented foods in your life—Yay! And homemade fermented foods have EIGHT TIMES the amount of probiotics than a bottle of supplements.

The right system also helps prevent mold and makes a tastier ferment, and did you know that some crocks are actually better for different climates or for those with Candida?

Speaking of rocking out…have you checked out the new Fermentationist Certification Program? We are running a small group through our new and improved shortened version! It starts this January and is the perfect way to get your expertise increased to help you teach classes in your community, become a mad scientist in the kitchen, or start your very own fermented foods company.

Comment below and let me know what kinds of crocks you use: whether I listed them here or not, I want to know how you make fermented foods in your kitchen!

How to Make Fresh Almond Milk That Doesn’t Spoil

So,  I’ve made almond milk for years. And even though it is easy to make and very delicious, it goes bad quickly if you don’t use it in a couple days. PLUS, if you need it in a pinch, you won’t have enough time to make it. Thankfully, I have solved BOTH of these problems with a simple solution.

Check it out!

Step 1:

Soak almonds in filtered water for 8 hours or more. Rinse each day if you soak them for longer.

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Step 2:

Purchase a nut milk strainer bag. I like this one the best.

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Step 3:

Place the bag in a pitcher.

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Step 4:

Rinse soaked almonds and place in blender. I use a 1:4 ratio. 1 cup almonds to 4 cups water. Blend for 2-3 minutes. Allow it to rest for 5 minutes. Blend 1 more minute.

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Step 5:

Strain in nut milk bag.

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Step 6:

Place fresh milk in jar and refrigerate.

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Step 7:

Pour the rest in ice cube trays.

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Step 8:

Now you have almond milk whenever you need it. Awesome!!!

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Have fun!

How to make easy Kimchi in 18 minutes!

Come to my kitchen and watch me and my herbalist, Lauren, as we show you how to make Kimchi, a delicious ferment that has exceptional health benefits. (And 3000 years of history starting in China!) Easy kimchi.

In recent years, there is a lot of scientific evidence that suggests that the ancient traditions of fermenting vegetables is important for the health of your brain and the rest of your body. It’s great for inflammation and for the liver. It’s also frickin’ delicious!!! I eat it everyday.

Watch as Lauren and I show you exactly how we make Kimchi in minutes!

(And witness as we both cry!)

We’ll also show you some tricks like:

  • How much salt
  • What kind of cabbage
  • How to cut your veggies
  • A secret tip for peeling ginger, turmeric & garlic
  • The (even) quicker way to make Kimchi
  • Getting a mold-free batch
  • And one trick that even I didn’t know until I made this video for keeping germs out!

Did you know I started an award-winning fermented vegetables company? I’m sharing how to make one of my favorite fermented recipes that tastes good on almost everything… well, except maybe doughnuts…

More about Kimchi…

Kimchi is a nutritional food with high level of vitamins including ascorbic acid, carotene, B-complex), minerals (calcium, iron, potassium) and dietary fiber. Kimchi has been shown to be antioxidant, antimutagenic, and have anticarcinogenic activities. The active agents in kimchi include carotene, capsaicin, chlorophylls, dietary fibers, phenolic compounds, ascorbic acid, allylsulfides and lactic acid.

Possible Health Benefits of Fermented Vegetables:

Reduces the risk of stomach, gastric, colon, and liver cancer

Rebuilds biological intestinal terrain

Improves immunity

Increase nutrient absorption

High in enzymes

Helps eliminate Candida overgrowth by crowding out the candida

Improved digestibility

Prevention of disease

Improve your moods

Increase your energy

So much goodness! I hope you’ll experiment with this easy recipe!

I want to know: What’s your biggest question about making fermented veggies?

How to make my award-winning sauerkraut (and why a homemade batch is way more healthy)

Your average bottle of good probiotics costs about $30 for a month’s supply.

Your average batch of homemade sauerkraut contains a small organic cabbage, which costs about $6, plus some sea salt, which might run ya $2.00 for a huge box.

That batch of kraut will probably cost $6.17. And it will be waaaay more powerful, probiotically speaking.

Dr. Mercola did a test where he had his homemade sauerkraut tested for its probiotic content. He found that 16 oz. of his kraut had the equivalent of 8 bottles of probiotics pills! What an incredible testament to the power of live foods.

At 8x the potency, that means that $6.12 worth of kraut can save you $240.00. And be a more effective way to get probiotics in your body—fast. Doing what they do to keep you healthy.

Just like Bob Ross painted happy little trees, you could start painting happy little probiotics.

(I just painted one. It’s too small for you to see.)

Sauerkraut is one of the easiest, most healthy things you can make. It takes 10 minutes.

Watch this video and learn how to:

  • How to make kraut safely
  • Why kraut is a natural antibiotic
  • What I wish every restaurant would make
  • The biggest difference between store bought kraut and supplements
  • Should you add water to your kraut
  • How to keep your kraut from molding
  • How often to eat kraut

If you are just taking probiotic pills, you are only getting a fraction of all the benefits. Or the deliciousness!

Watch the video to learn why my kraut tastes so good—Good Food Award winning good.

I want to know: What’s your favorite thing to add to sauerkraut for extra yumminess.

Guts & Glory #34 How to make gluten free Ethiopian Injera

Ethiopian food is my favorite. You eat it with your hands, it has delicious spices, and the bread, Injera, that comes with the meal is delicious… and fermented, which makes it a highly nutritious food that is basically predigested and easy for our relatively weak digestive systems to absorb.

Injera is made from water and teff flour, and one of the tiniest grains you’ll ever see.

But head’s up—many Ethiopian restaurants add flour to their Injera mix, so one way to enjoy this delicious food.

On today’s short Guts & Glory podcast I show you how to make this delicious treat that’s full of happiness for your tastebuds.

I want to know (scroll to the bottom of this post and answer this question): Have you had success making sourdough or other fermented breads at home?


Summer: Welcome everyone, this is Guts and Glory. We’re going to talk today about injera. I’m Summer Bock, this is Lauren Haynes from Wooden Spoon Herbs.

Lauren: Hi.

Summer: We’re just going to make an awesome, what I call it’s Ethiopian fermented pancake, sour pancake if you will. That’s probably not what they call it, they say, “injera” and it’s delicious. If you go to an Ethiopian restaurant, your food is going to come on a giant pancake and it’s all sitting there and you eat the food with this flat bread essentially. You use it as the utensil, so it’s an amazing process. We have this special injera cooker right here, so we’re going to practice making it today and I’m going to show you it’s actually pretty simple.

First, you want to start off with some teff. Teff is the tiniest grain in the world. This is teff flour. We got the Bob’s Red Mill kind, I actually think it’s really fresh tasting, it’s super yummy. I usually use about 1 or 2 cups of this, if I don’t make a ton at a time. Then I add some water. Usually about 1 cup and I let it ferment for about a day or two. Basically it starts to get bubbly. I cover it usually with like a wooden cutting board and I let it sit for you know, 24 to 48 hours. Get it a little bit bubbly.

What we’re going to do here is I’m just going to pour this into a new bowl right now. This is our fermented teff and water. There’s lactobacillus, there’s yeast growing in here but there’s a lot of bacteria that have made it sour using lactic acid and their kind of bi product. You can smell it, it smells slightly sour. What do you?

Lauren: It smells so good. It smells amazing. It smells wonderful.

Summer: I love it. Okay, so then I’m going to add a little bit of salt because you need some salt to make … When you start cooking it. I’m going to do I think a half teaspoon of salt there.

Lauren: Sure.

Summer: Then I’m going to add little bit of baking powder. It helps it rise a little bit, it cuts some of the sour flavor. I’m going to do just yeah, a half teaspoon of that as well. Oh, by the way, this salt is from Oregon.

Lauren: Oh, awesome.

Summer: From the ocean that’s on the west coast. The pacific one.

Lauren: The pacific one?

Summer: Yes.

Lauren: I’ve heard of it thank you.

Summer: I almost forgot the name. You know, the pacific ocean.

Lauren: The west ocean.

Summer: The west coast cocean. Ssh. Okay. I’m going to mix all this stuff up and this is just going to be really pretty thin. I’m going to kind of show you how we do this.

Lauren: You don’t add any un-fermented flour?

Summer: I didn’t. Other people do sometimes.

Lauren: Sure.

Summer: You know, I just do the fermented version of it. This is just my preference.

Lauren: Mm-hmm (affirmative)

Summer: I think it’s delicious this way. I mean, I want it to have fermented for a day or two so that the flours have had a chance to break down. If I add fresh flour to it, it’s going to be like, more starchy and that flour will be harder to digest. In my mind, the point of this is to like make the starch easier to digest. Also, okay, so let’s talk a little bit about this crazy injera cooker. It took me a while to find this. I finally got it at an Ethiopian supply store in Portland. Here, I’ll just put this up here. Write that down, if you want this.

Lauren: People in the background having fun, they’re fishing.

Summer: They are look. Here’s the item number. Hope you can read that.

Lauren: Could you use any kind of wide, flat skillet?

Summer: Yes, you can use … I used to teach this using cast iron pan, but you have to use oil because you have to get this up to like 500 degrees, that’s the key is having this be really really hot. I mean, it is really getting hot in there right now. That’s the major secret to like making you know, authentic injera. Just know that ideally, you want one of these if you’re going to make the real thing.

Lauren: Gotcha.

Summer: Yeah, otherwise you’re going to end up with like kind of a greasy flat bread. It’s still close.

Lauren: Sounds good.

Summer: You know, greasy flat bread. I’m just rinsing off my little [dealimabob 00:04:18] here. Actually you know what? I kind of want to use a metal one. This is all sort of an experiment guys. I’ve seen some people use oil on this and some people not. We’re going to try it without oil and hope that we’re able to give you guys good example. I’m just going to use this little thingy. I kind of wish I had a little bit bigger one because what I really want to do is I want to kind of spread it out really fast. It’s almost like dosas, like in Indian food.

Lauren: Or crepes.

Summer: Or crepes, exactly. I’m just going to put some on here and do this. No, cover up.

Lauren: It’s cooking really fast.

Summer: It’s cooking really fast. Let’s just try this. I didn’t get it very big. We’re going to cover it. Supposedly, just like 2 or 3 minutes.

Lauren: Wow, so it cooks itself from the top and the bottom.

Summer: Yeah.

Lauren: No flipping required?

Summer: You do not flip it.

Lauren: Wow.

Summer: I think I’m going to try this plastic guy because I’m nervous about the nonstick situation. Here’s the thing. I did a lot of research because I wanted to try to get a non stick one. I couldn’t find one.

Lauren: Mm-hmm (affirmative) That’s okay.

Summer: I’m sure traditionally they probably stick like you know these cast iron things over like a fire or something.

Lauren: To get it hot.

Summer: Look at that. People.

Lauren: It’s beautiful. Looks like a giant cookie.

Summer: Okay. I’m so nervous, this is not my solid rock. See what happens here. Remember I didn’t add any oil. Yeah.

Lauren: Lovely. Look at that. That’s so pretty.

Summer: No oil. This is just flour, water, yeah.

Lauren: What was the ratio of flour and water?

Summer: I used probably about 2 cups of flour to 1 cup of water.

Lauren: Okay. Perfect.

Summer: Let’s try this again. I think obviously what’s missing is called technique.

Lauren: I’ve heard of it.

Summer: Something that I’m sure you develop when you practice this a lot. I’m going to try this little guy now. I mean, it’s just a little bit bigger. I’m going to see if I can actually …

Lauren: That’s going to melt.

Summer: That’s what I’m worried about.

Lauren: It’s going to melt.

Summer: Okay. Let’s do this.

Lauren: We could do …

Summer: We’re just going to use this. I got it. I’m ready. What are you going to do?

Lauren: I was looking for a metal spoon, but I’m sure you would have already grabbed it.

Summer: Yeah, I don’t have one. Okay, I’m ready. I know what we’re going to do here.

Lauren: Yeah. How thin do you want it?

Summer: The thinner the better. That’s where I’m having a little bit of trouble. This is obviously like …

Lauren: I’m having trouble not eating this.

Summer: Right. This is obviously my 5th rodeo. You can eat it.

Lauren: You know what you’re doing. Want to taste test.

Summer: It’s not my 1st rodeo, but it’s definitely not like, my hundredth. What do you think?

Lauren: Mm-hmm (affirmative). Highly satisfying.

Summer: Is it good?

Lauren: Mm-hmm (affirmative). My brain wants it to be chocolate, but it’s not. It’s really good.

Summer: Oh my God, that’s so good.

Lauren: It’s so good.

Summer: You know what’s nice about it, it’s like I used to make this with oil and it was crazy with the oil because it like, it would get crispy on the bottom. This is soft. Can you imagine like some sort of like lentilly deliciousness or like steamed greens that are like cooked to death? I love Ethiopian food. Ethiopian food is my favorite. How you know it’s done is it all gets evenly the same color. Like here, there’s still some light parts. That part is not ready yet. We want to just let it cook. It really is doing this pretty fast. 1 to 3 minutes. Make sure that it’s cooked all the way through. The sourness and adding a little bit of baking soda is what causes all the bubbles to form. Those bubbles are what really help to cook it. It steams out all of the moisture really quick. Then you end up with this awesome doo-dad.

Lauren: It’s really neutral, it could be sweet or savory.

Summer: Yeah. That’s a good point.

Lauren: Veggies or something fruit.

Summer: You taste that like nuttiness?

Lauren: It has a little bit of a texture.

Summer: Gotta love it. As you can see, one of the biggest requirements here is going to be the injera cooker. Supposedly at injera restaurants they go through these like crazy because these start to melt off because they’re like keeping it at 500 degrees for hours and hours and it’s not quite an industrial machine.

Lauren: I think in 10 minutes you could make like a week’s supply of these. Do you think they’d freeze well?

Summer: Oh you know what? I have … one of my fermentationists is checking that out.

Lauren: Cool.

Summer: She asked the exact same thing, so she’s trying it.

Lauren: Perfect.

Summer: Oh, I just can’t stop. Look how beautiful and like flat that is. Yet, still light and airy.

Lauren: It’s really wonderful. It’s kind of like a sourdough pancake but it’s lighter and thinner so it’s like more luxury.

Summer: There’s a little history here, teff has a lot of phytates in it and that’s one of your enzyme blockers. It makes it hard to digest when you have phytates present. It binds up with all your digestive enzymes and basically things don’t digest properly. You end up not absorbing certain vitamins. When you do this, when you ferment this teff in this way, you basically get rid of those phytates and the various organisms in there are helping with that process. This is like one way to help with like us as humans, our weak digestive tracts. We have these spindly little weak digestive tracts compared to most mammals and most other animals in general and so we have to prep our food in a lot of different ways and I think that’s where fermentation comes in a lot of times. Fermented foods really help to predigest things so then we can absorb more from it. This ends up being a highly nutritious food.

Lauren: Wow.

Summer: We’re going to go now and finish this so we’ll see you guys later. Thanks for joining us.

Guts & Glory #33: 20 Alternatives to Using Cocaine (not recommended) For More Energy

Drip coffee… Like intravenous.

A Red bull douche.

A new smart device that blows a horn whenever you close your eyes more than a second.

A wall of fans.

That crazy music vehicle from Mad Max… In your cubicle!

Teenage Mutant Ninja Turtles that snap you with rubber bands when you space out.

Hiring a marching band to come to your house every morning at 9am.

Music made from combining the unique sounds of every emergency vehicle on the planet.

A new exercise machine that combines a stair master and a jackhammer.

A new herbal drink that mixes ginseng with straight up epinephrine.

Shoes that deliver an electric shock when your pulse goes under a certain number of beats per minute.

A bungee desk that drops you hundreds of feet if you fall asleep at it.

A nettle sweater.

A Bee Bonnet—This lightweight, breathable hat comes with a custom adjustable elastic band to keep the angry, starving yellow jackets right up next to your scalp!

Manic episodes.

Jumper cables attached to your fingers.

Propping your eyelids open with toothpicks.

Or, Gut Rebuilding. We’re starting a big group on October 26th.
Find out more here.

Some people go to extreme ends sometimes to get more energy. It doesn’t have to be like that. If you’re sleepy all the time, and find yourself eyeing that electrical socket for “just a little zap to get you going”, watch this video below.

Most people are LEAKING energy, and that’s your most precious resource. Really successful people know how to preserve their energy because they understand how valuable it is.

Watch this video to find out where your diet is depleting you, how your unfinished projects are more than just annoying, why taking care of others too much can wreck you, and other secret energy leaks.

I want to know: What would you do with more energy? Let’s say you had 2 extra hours of focused energetic time per day—what would you do with that???

Guts & Glory #32: How do you tell if you’re dangerously stressed out

The Is It Your Gut? 5 Day Easy Gut Challenge just ended! This series was by far one of my best. There are five videos in the series, but the one that got a big reaction was Lesson 4: Moods—The Emotional Connection.

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FB Michele Romig2015-10-13_no release

Did you know that your ability to handle stress is directly related to how your balanced your probiotic flora is? And if you’ve been stressed for years, your flora suffers. Even if you’ve only had ONE stressful event and haven’t restocked your probiotic flora, your health will suffer. In fact, in this video I reference a study showing that stress makes pathogenic (dangerous) bacteria thrive in your body. They FEED OFF your stress hormones. Low energy, poor digestion, allergies, food intolerance. All things that I’ve seen cleared up when you clean out pathogenic bacteria and maintain the right probiotic balance.

We’ve all experienced stress, so how do you tell if you’re dangerously out of balance?

(Hint—it’s in the video below).

Yes, even one stressful event will affect you, which is why Gut Rebuilding is so important.

I talk to so many people who really suffer from stress. Life’s harder than it needs to be. They eat healthy but can’t seem to get it different and it’s affecting their life—everything from their relationships with others to their relationship with themselves. They stress eat. They reach for that first (or second or third) glass of wine. Or sometimes they eat cleaner than anyone they know, but it is the stress that is keeping them from healing.

So how do you change it? It starts in your mind and removing any blocks you have to seeing stress as the damaging force it is.

Check out one person’s breakthrough after watching Lesson 4: Moods—The Emotional Connection

When you join the Gut Rebuilding Program it gives you access to me so you can have these kinds of insights. This woman had a breakthrough. I’d love for you to have that too.

Gut Rebuilding includes a lot of individual attention (3 live calls a month, plus the Facebook group where you can post questions 24/7) so I can track you and help you move forward and get the insights you need.

We’re starting a big group on October 26th and there’s some pretty snazzy gifts I’m giving out if you join then. Learn more about Gut Rebuilding here.


P.S. I just had an interview with Dave Asprey where he recommended the Gut Rebuilding Program! I’m pretty flattered and not surprised. More scientific articles come out everyday about gut health and I couldn’t be more ecstatic that this movement is gaining momentum in a big way.

Guts & Glory #31:Free coaching tonight!

What I Wish I Could Tell Every Single Person

Have you ever found something that you really love, that dramatically improves your life, and makes you love waking up each day? And you just want to shout it from the rooftop?

For me it’s the steps I’ve taken to get in the best health of my life (after it was very, very dismal.)

Knowing these steps will save you hours of wasted effort.

Think of this call as “Summer’s Greatest Hits”.

How do you know if your body is sending you signs?

Are you itchy? Allergies? Dry skin? Catastrophic C (constipation)? Or the dreadful D (diarrhea)?

These are signs sent lovingly from your body. (You might think they’re just there to annoy you and wreck your day, but no. These are helper messages.)

I’m sharing what I tell all my clients, including the ones who see me privately for one-on-one coaching. This is the very best of what I’ve got.

You’ll learn what to do and what not to do. So you don’t waste money on supplements that don’t do jack. So you don’t get sick every few months and have to skip work. So you know what to look for in a health coach or doctor that can really jive with you and guide you.

I want you to feel better, starting now. It’s just takes a little education and a little plan.

Here’s how:

Watch this video now.

Lesson 5: Plan—Handle it

Then join me live tonight for a special implementation call. If you do have gut issues, come see what I recommend. This is the step by step plan on how to keep gut issues from wrecking the happy place that should be your body.

Link to join Hangout at 7:30pm ET