The Marriage of The Gut To The Brain, Till Death Do Us Part by Anne Clark

If you are married, happily married, you would have an even distribution of shared chores, and shared experiences, and a lot of give and take.  You would enjoy spending time together.  If your gut – brain relationship was like a ‘happy marriage’ it would look something like an even distribution of body part chores and an equally ‘stable understanding’ between the various mechanisms, and activity that happens in the brain and gut.  In other words, a calm and happy digestive system and an energetic even-tempered human host!

Quite simply, a lot of gut-brain relationships end up on the rocks, in the divorce courts of the body, and the fall out is just like what it can be with a real live family.  This analogy is what I have come to express to audiences and readers all over the world, so that they may better understand the relationship within their internal world.

We need to understand what happens when we eat something!  What does the food do in the body, and how can we make it a beautiful symbiotic experience.

I appreciate that everybody is different, but we all have a mouth full of teeth (32 to be precise, if you haven’t lost any of them yet)!

Teeth are for chewing and chewing is a message to the brain to activate some saliva staff to kick into gear, depending on what the composition of the meal is.  So, meat and potatoes demand a different type of saliva and a different set of enzymes, oh and a lot more energy to break down, than raw salad greens and a handful of mixed cooked beans.

I refer to the body as a factory, it looks like that to me in my imagination, and this analogy along with the whole gut-brain marriage analogy, seems to work more for people than going into specifics, so stay with me on this.

I wasn’t particularly good at science; however, I do remember my art class, which ended up being a sort of science to me.  Mixing plain flour with water to make glue.  I used this glue to stick down magazine clippings and drawings onto paper.

As I said, I wasn’t the best student, but I do remember tucking into copious amounts of bread and cakes after mums’ baking days.  These cakes were made with sugar, self-rising flour, cow’s milk, eggs and some sort of mashed fruit, usually banana.  Just another form of glue, and worse in the gut, as it coats the gastric mucosa.

Mum’s cakes were good, however, after eating such a delight, my stomach used to be so distended.  I work in the area of helping people to overcome their digestive issues and emotional traumas, I do this through private consultations, raw food workshops, retreats and more.


Vanessa Finnigan is the founder, editor and publisher of Holistic Bliss.
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