This was not actually what I had planned to write about this week, but I’ve decided that it’s the best time to share this remedy. I had two back-to-back celiac reactions 2 weeks ago, and I want to share both what helped and how big of a difference this herbal remedy makes in my recovery.
Step by Step visual guide:
To make this recipe, gather your ingredients first. I sourced the base remedy from The Tea Store here in Ottawa and the Slippery Elm Powder from Herbies Herbs in Toronto. Many of the herbs in the base recipe are fairly easy to come by, but quality does matter when you are working with remedies that support your body’s innate healing processes. I find having individual pre-made doses ready to go has been extremely useful. My husband can prep the infusion for me without any worry when I am too sick myself by simply plopping the mini container’s worth into the teapot. I have included the cayenne with the remedy in these mini jars.
When preparing the remedy, I always choose to cover the spout of the teapot as well. Infusions like this contain volatile compounds that evaporate within the first few minutes of exposure to boiling water. These are the compounds that the body needs most to move from acute illness to healing, so although you would not lose many through the spout, I prefer to cover it.
Let’s start steeping!
While the infusion is steeping, I recommend you wait before starting on the slippery elm. If you prepare the slippery elm too early, your drink will turn from a mildly thick chia seed (or basil seed) like texture to a lumpy, mucousy goo, which can be unpleasant to drink. My husband does not like the texture of the well-mixed, smooth slippery elm, so there is an option to make the recipe with milk or non-dairy milk as well. That gives you a drink with a texture somewhere between latte foam and marshmallow. If using milk, heat the milk on low in a covered saucepan for 15 minutes to infuse the milk with the herbs.
Another important note when preparing the slippery elm powder is to fully incorporate the brown sugar and elm. This prevents clumping and promotes a smooth texture. When the two are mixed, you can move on to adding the cold water. Here you will mix it until it has a consistency similar to a roux when baking.
When mixed, add to your mug and top up with your infusion. The drink tastes delicious (so long as you don’t mind the texture). I find I need to drink it 3 times after a celiac reaction if there is a single CC exposure before I am nearly back to normal.
How it Helps
Herbal remedies are wonderful ways to support your body in healing, but aren’t cures. They give you what you need when you need it to repair tissue damage and bring back homeostasis.
In using this remedy, I find it accomplishes everything needed to address SYSTEMIC autoimmune flare-ups that I experience with celiac disease. As I learned from this last double-whammy reaction set, it doesn’t pass the blood-brain barrier or help directly with neurological symptoms. I experience neurological damage (I have damage in my cerebellum, the neurologist believes it is celiac and not MS because of my history and the occurrence of neurological symptoms during celiac flare-ups). The first of the two CC only gave gastro and joint symptoms, but the second, oh, it was fully body and brain.
The BIG Impact for Me
Unlike previous accidental CC, this time I was much sicker after the 2nd reaction. Before formulating this remedy as a Chartered Herbalist, reactions like this would leave me sick for weeks. Prolonged neurological symptoms would last for weeks to months. Recovery from the loss of motor function took time and dedicated practice to work with my neuroplasticity. This time, I recovered from the majority of the bodily symptoms within 4 days. The neurological symptoms have mostly cleared up 2 weeks later. I still have some light and sound sensitivity above normal, but my balance and motor skills are back up to par, and the headache is gone. Is this a game changer for my overall quality of life? You BET!