I do not know where to start with this book review. It is difficult for me to do justice to the amount of time and knowledge that Aglaee Jacob aka The Paleo Dietitian has invested. I have read countless diet, health and well-being books, I have no doubt that I will go on to read countless more. However, Digestive Health with Real Food is certainly one of the more comprehensive that I have so far come across.
What excites me the most about this book and what makes it stand apart from many others is the personalised approach. This book does not come with a one size fits all diet. Instead, it is an extensive guide to helping you get to know your own body and to building an individualised plan.
Aglee has left no stone unturned. This book discuss everything from coeliac and FODMAPS to natural food chemicals and the GAPS diet. The entire process of digestion is explored.
Following the program within this book does involve partaking in an elimination diet. The diet is thoroughly explained and accompanied by the process of reintroduction and the importance of both nutrition and nourishing foods.
The focus of Digestive Health with Real Food is to promote healing as opposed to living on a restricted diet.
Common questions such as goods fats, the importance of organics and the role of fermented foods are all covered. There is even a troubleshooting area addressing cravings, dealing with symptoms and how to respond if symptoms return.
Over one hundred pages of the book are dedicated to delicious, simple recipes to assist you throughout the program.
To say this book is thorough is a huge understatement. So often when I read the final pages of health and nutrition books my mind is filled with questions and I am left searching for the answers. I am so pleased that this time this was not the case. I had all my answers and more. This book has left me more than satisfied and it is without hesitation that I recommend it to anyone who feels they will benefit from a practical guide to anti inflammation, low irritant and nutrient dense diet for IBS and other digestive issues.
1 bunch Kale
1-2 tablespoons olive oil
unrefined salt and seasoning to taste
Wash the kale and pat it dry with a towel. Remove the stems. In a bowl, mix the kale with the oil and seasoning. Put a single layer of kale leave on a lined baking sheet. Use two baking sheets if possible or do multiple batches. Bake in the oven at 325 degrees Fahrenheit or 160 degrees Celsius, turning once or twice to prevent burning, for 15 to 20 minutes or until dried and crispy. Let cool and enjoy.
Tip – Mix the oil with balsamic vinegar before drizzling on the kale for a different flavour.
You can buy the book here