Before knowing about fermented foods, I struggled with depression from a fairly early age. I was on a variety of different SSRIs (Serotonin re-uptake Inhibitors; anti-depressants). After around 12 years of usage alongside counselling and other treatments, I was feeling hopeless and a little lost.
I’ve always been curious about the naturopathic approach and began reading testimonials and success stories with alternative methods. I managed to swap my anti-depressants for St. Johns Wort, which helped me for a while but in the long run I didn’t feel that this was the treatment for me. So I slowly but surely weaned myself off everything over the next year which was one of the hardest challenges I’ve ever faced.
After the transition, I still felt that I needed help. Whilst scouring the internet for natural remedies to alleviate my issues, I came across the link between the brain and gut. When I learned that over 90 percent of our serotonin & melatonin is created in the gut, I felt sure that my gut health could, in part, be affecting my mental health.
I drew a lot of inspiration from Donna Schwenk, with her book, ‘Cultured food for life’. After some experimentation with fermented foods, I was astounded at how I felt once I began rebalancing my gut flora. My digestive issues quickly dissipated but, the biggest wow factor was the significant change in mood, I now have much longer periods without feeling negative or low.
May I say at this point that I’ve now realised it’s actually ok to feel negatively charged emotions , occasionally and this journey involves kind acceptance of this when they manifest.
Thankyou for taking time to read this