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This Simple Food Can Help Acne, Eczema, Digestive Issues and More!

When I was younger, I was plagued with stomach problems. I sometimes missed school because of how awful I felt and later in my adult life it seemed everything I ate made me have that disgusting bloated feeling. It wasn’t until I learned about the processed food industry and began eating real nutritious food that these problems disappeared. That’s because sugar, refined carbs, certain food additives and junk foods all contribute to poor gut health and cause inflammation. If only I knew then what I know now!


In our over-sanitized modern world, most of us aren’t exposed to very much good bacteria, and this can be a problem. Most of our food has been pasteurized, irradiated, or chemically treated to kill bugs – but this also kills the good stuff. Our soil is depleted of good bacteria with the overuse of synthetic pesticides and other chemical contamination. Certain substances in our food have also been suspected to cause leaky gut syndrome – which creates tiny little holes in our digestive system organs that leak out the good bacteria we need to stay healthy and keep our immune system strong.

This is why we absolutely must do everything to restore the good bacteria in our guts. Historically, food was often preserved with fermentation and traditional diets often consisted of raw and fermented foods that contained a healthy dose of good bacteria. The fermentation process creates good bacteria (probiotics) that work like a little army in your gut helping to defend you from various ailments

Why I eat fermented foods on a regular basis (almost daily!):

  • Increases the good bugs in your gut: Fortunately, you can easily increase the amount of good bacteria in your gut simply by eating fermented foods. The bacteria found in fermented food is likely more varied, and more easily assimilated in the body than what you can get from most probiotic supplements.
  • Prevent breakouts, eczema and skin rashes: Inflammation caused by an imbalance of gut bacteria can show up in the form of acne, eczema or other ailments on your skin. When you get balance back, these skin issues can improve dramatically. My eczema improved dramatically after figuring this out which I am incredibly thankful for since it used to be all over my face. I was on several prescription drugs to control it, and now no longer have to take them.
  • Get more nutrition: The fermentation process increases the nutritional value of food. Many fermented foods are good sources of K2 (a vitamin that is rare in most diets) and B vitamins, including B-12.
  • Improve your digestion: When you optimize your gut bacteria and digestive enzymes you are able to absorb more nutrients and improve your intestinal tract health which helps with virtually all diet related stomach ailments under the sun. Taking a daily probiotic and eating fermented foods have helped me avoid the dreaded bubble gut feeling I used to have.
  • Strengthen your immune system: Since up to 80% of your immune system resides in your gut, you want to keep it healthy. Ever since I started adding fermented foods to my diet, I have gotten sick less.
  • Will help you stay lean: Good bacteria’s role in curbing obesity is still being studied, but some research indicates that bad bacteria promotes obesity, while good bacteria fights it.

My favorite fermented foods:

Fermented foods are really easy to add to your diet because they are inexpensive to make at home. It can be as simple as making homemade sauerkraut with just cabbage, water and salt. You also might want to try:

  • Plain yogurt: Only choose organic, and mix it with your own fruit at home. My favorite brands are Traderspoint that comes in little glass bottles and Maple Hill Creamery. And, two-thumbs up if you’re lucky enough to have a mom that makes homemade yogurt – like mine does 🙂 Here are some other important details you need to know about store-bought yogurt.
  • Miso paste: A fermented mixture of soybeans, sea salt, and rice koji. Since the soy is fermented, the phytoestrogens and phytates are reduced, just make sure you choose organic to avoid GMOs! My favorite brand is Miso Masterand my miso soup recipe is a delicious way to work this into your diet.
  • Tempeh: Also made fermented soybeans, it comes in a cake form, similar to a very firm veggie burger. It’s good when you marinate it and use as a meat substitute.
  • Kombucha: A naturally carbonated drink and if you crave soda, this recipe for Kombucha Soda can really help you to get over it.
  • Fermented pickles (and other veggies):Most pickles in the store aren’t fermented, but you can order some naturally fermented pickles online from Real Pickles (currently only available in the northeast). You can also make these on the cheap at home with this recipe
  • My favorite fermented food of all-time is kimchi, which is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It’s delicious on top of quinoa, wild rice, or on a sandwich. I hope you enjoy this super simple recipe for kimchi and let me know what you think. I love to hear your stories!


Food Babe's Simple Probiotic Kimchi

Prep Time:
15 mins
Cook Time:
0 mins
Total Time:
15 mins

Serves:  8


  • 1 head napa cabbage, chopped
  • ¼ cup sea salt
  • 1 small daikon radish, diced
  • 1 ½ tablespoons ginger root, minced
  • 3 teaspoons garlic cloves, minced
  • 3 ½ tablespoons korean chili powder
  • 1 tablespoon coconut sugar
  • 5 scallions, chopped


  1. Place the cabbage in a large bowl. Mix the sea salt with 2 cups of water and pour over the cabbage. Let sit for at least 2 hours to allow the cabbage to wilt.
  2. While the cabbage is sitting, mix together the ginger, garlic, chili powder and coconut sugar. Set aside.
  3. When the cabbage is wilted, add the radish and scallions to the bowl along with the spice mix and 1 cup of water. Mix fully to combine. Place the kimchi into mason jars, packing tightly to release any air bubbles trapped in the bottom. Cover the kimchi with the remaining liquid until it is roughly 1” from the top of the jar. Seal tightly.
  4. Let the kimchi sit at room temperature for 24 hours. After that, place in the refrigerator and ferment for 1 week. The kimchi will last in the refrigerator for up to 1 month.


  • Please use all organic ingredients if possible.


Do you know someone who has acne, eczema, digestive issues or could use gut health promoting tips? Please share this post with them and spread the word. I’m convinced we can all be healthy if we keep our voices loud!



P.S. – It’s also essential to regularly eat foods that naturally contain “Prebiotics” – this is the stuff that feeds the good bacteria that’s already in your gut and helps it to grow. Prebiotic-rich foods include whole foods like bananas, onions, garlic, leeks, asparagus, artichokes, and legumes. If you want more help adding whole foods to your diet, check out the Food Babe Membership Program with all the tips you need to get on the right track. 


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90 responses to “This Simple Food Can Help Acne, Eczema, Digestive Issues and More!

  1. Wish I could eat these but having a thyroid problem, soy and certain raw veggies are out. Any other suggestions?

    1. I also have a thyroid problem and my natural doctor said that the goitrogen vegetables are fine if steamed or cooked, and really not that much of a problem in low doses. I think fermentation would probably do more good than harm.

  2. Kelli – I would check with your Doctor, but most nutritional experts I have spoken to agree that the fermentation process actually helps you process these types of veggies more readily with minimal thyroid hormone interaction.

    1. Herbalists recommend high iodine diet for both low & high activity thyroid conditions, but stay away from Fukushima seaweed products. The Japanese have always eaten 5-10X more iodine than the USA, however.

      1. Those who have Hashimotos are told by some experts to beware of high iodine as it can cause problematic flares. See “Why Do I Still Have Thyroid Symptoms” by Datis Kharrazian.L

    2. I have been taking Synthroid for my thyroid for over 20 years. No doctor has ever told me to stay away from any certain foods. I have been seeing this so much lately about certain foods. I have always eaten anything I wanted and never had a problem. I eat broccoli and cauliflower all the time!

    3. I was wondering how beneficial and cost effective it is to buy organic when it is all pasturized? Doesn’t pasturization defeat the purpose of buying organic?

  3. You mentioned yogurt, but not kefir. Do you think organic low fat kefir is just as good as yogurt?

      1. I have FINALLY learned at 35 that fat isn’t what makes you fat! And I finally lost my 55 pounds in baby fat when I started eating fats like avocado’s. Now it’s time to try fermented foods! I wish I could turn back the clock and eat foods without refined sugars and all the junk I ate in high school that flared up my acne and ruined my self confidence. But I vow to teach my girls better eating habits, no hugs (the sugar kind in a plastic mug =) here. Other hugs just fine!! Have a great week Vani!!!

  4. I need your help food babe! Please look at the harmful affects of carrageenan. It’s an indigestible emulsifier, that is linked to cancer, GI upset, and I believe Irritable bowel disease. Europe won’t allow its use in infant formula, but America does! I believe it agitates the digestive tract. I was told it causes an inflammatory response in many people by a prior doctor. It makes me very ill. I am sickened that it’s allowed in ready-made formulas for infants!!!! But I’m also papaya led it’s in ice creams, chicken for moisture retention, breakfast bars, almond milk, creamers, soy milks, low milk, smoothie & protein shake mixes, and a host of other profucts. It’s epidemic and it’s a crime! Check online and please help me bring awareness to this! I have Crohn’s disease, which an old medical journal that I read, 25 years ago at Texas A&M said carrageenan induced Crohn’s in lab rats! It’s scary our babies are drinking this in carnation instant breakfast, and milk products! It’s not always that people are lactose- intolerant, or allergic to soy, or whatever the think is the reason they can’t tolerate certain products. It’s often this ingredient, that in another form is used to de- ice planes! Jamie Stein

    1. Jamie, you might also want to check out “Know The Cause” with Doug Kaufman – TV show & online. and found out how closely Fungus is related to Cancer. – and Fungus loves sugar.

      I’ve been on the Phase 1 diet for over a year and began eating some of the Phase 2 foods a couple months ago. But sometimes I cheat but then get right back onto the Phase 1 diet.
      Without trying, I’ve lost over 35 lbs in the past year – it’s like the lbs just kept dropping off – even though I was eating butter, coconut oil, full fat yogurt-plain (plan to make my own soon), full-fat cream & half & half while also trying to only eat organic produce & grass-fed, grass-finished meats. And drinking a great deal of water & then more water.

      Anyone who has had breast implants need to go to this site & search for breast implants – Even the supposedly ok saline – can still burst & can be filled with Mold/fungus.
      Even if you don’t want to go the full Phase 1 diet, you can still get some great ideas & recipes from their website.

      I will begin fermenting soon but will only use the Lacto-Fermenting – I won’t use any fungus cultures or any added yeast, etc. And why I will be trying Food Babe’s simple Kimchi.

      1. June ( to Bets)
        Where do you go to get the phase 1 diet plan and the info about breast implants? What site please?

      2. the site is

        There are tabs are to top to take you to various areas.

        Click on Watch – then Know The Cause – Go to search area – far right of tabs – & type in breast implants – there is more than 1.

        I was especially disturbed when I viewed the one with a Doctor who showed various implants that he had removed – the old & the saline. Some were hard, some were going hard, some had a little mold – one had a great deal of mold/fungus and it was a saline. –

        After breast cancer & reconstruction, I ended up having to have a small one that was Saline which I was told that if it leaked or burst – the saline would be absorbed into my body & nothing to worry about. I was never told that – oh, yeah, it can also grow mold -which you do NOT want in your body. I would like to have it removed but can’t afford it yet

        I hope this helps you.

      3. Bets, where can I find the diet you speak of – Phase 1 and Phase 2. Thanks!!!

  5. We have Bubbies brand pickles and slaw in our refrigerated section at whole foods that says it has probiotics, do you think this is a good brand?

    1. Yes, absolutely. It is naturally fermented with salt and spices, most importantly no vinegar and must be refrigerated. Bubbies is great!

      1. Two Questions:
        (1) I have to watch my sodium, must I use so much?

        (2) Why is no vinegar important?

  6. Vani, i suffer from acne but do not have much time to worry about how to get a quick source of fermented foods because i am a full time student and have a full time job. What would be the quickest method for this?

    1. I love kefir as a probiotic supplement. I have kimchi, make my own kombucha, sauerkraut, etc, but I think kefir is the simplest method for a busy person. I drink about 6 ounces 1-2 times a day, usually before a meal. It is also pretty cheap and easy to find. It can be difficult to find actual fermented sauerkraut, kimchi, pickles, etc. It takes just like plain yogurt.

    2. Hi there! Good question. Here is a probiotic tip that helped to clear up my skin immensely!! I’m not a doctor or anything so this is just my personal experience…Check out adding Bragg’s Organic Apple Cider Vinegar to a glass of water first thing in the morning several days a week. I recommend you start slowly with maybe a teaspoon in 6 ounces- 8 ounces of water. The taste may be really disgusting to you at first. (It was to me. I felt like I was trying to drink easter egg die-yuck!) But with time I got used to the taste. And now it is just part of my routine.

      NOTE: BE SURE TO ALWAYS drink it down quickly (in under 10 mins) and then thoroughly wash your mouth out with plain water. If you don’t do this you can really damage your teeth. And like I mentioned, please start slowly because it can make you run to the potty if you drink too much too frequently. It is a probiotic with enzymes. Any time you add probiotics to your body you can experience die off symptoms and flu like symptoms if you eat too much too fast. So add this and other probiotics by the teaspoon slowly to your daily or weekly routine! Good LUCK! Hope it helps you.

      1. Hey. Thank you so much for the advice!!! I have some in my cabinet. However, i just started drinking the lemon cayenne water. Does that equalivate or would you suggest switching out the lemon for apple cider?? Much love and blessings!!! ++

      2. You can always add honey to the apple cider vinegar too to help with the taste. I would also remove all dairy from your diet if you are suffering from acne. Also, you can dilute the apple cider vinegar and use it like a toner directly on your skin, along with the honey on spots that need extra attention. Hope you see improvement soon!

      3. Apple cider vinegar can be hidden in different things; grapefruit juice, apple juice, tomato juice . . . even lemonade

    3. Georgina, I’m not a doctor either but from various searching I’ve been drinking 3 tsp Lemon juice + 3 tsp Apple Cider Vinegar with the Mother + hot water to fill a cup.
      Since it is now summer-time & hot, I still heat the water but not boiling. Some people just drink it from the faucet (filtered I hope).
      If you need to, you can add some Stevia at least to start with.

      I also add cayenne or cinnamon and often add Great Lakes Collagen (the green container – it doesn’t gel).
      I’ve also read that you should wait 20 minutes before brushing you teeth as the brushing can help the lemon and or ACV in harming you teeth.
      — Just figure out what works for you as to how lemon and or ACV.
      Blessings to you and all your studies.

    4. Akea contains around 50 fermented foods. It comes in a powder form. Mix with a non-hot beverage, and drink. Super easy.

      This is the perfect fermented food combo for busy people who don’t want to DIY.

      Visit PowerSourceUnlimited on Facebook, where you can message me for more info.

  7. A few things I’m researching for health D3 stumbbled on this book by Jeff Bowles , The Miricles of high doses of vitiman D3 etc …..and Iodine why we need it by Dr Brownstein The D3 ideas and 52000 research papers about d3 seem overwhelming evidence that D3 is a MIRICLE

  8. Don’t leave out kombucha. So easy to make and inexpensive as well (unless you buy it). Have conquered my acid reflux doing fermented foods. No more pills!!!!

    1. To Betsy Branstetter. Would you please share your kombucha recipe? I too have acid reflux and would like to treat it naturally. Thanks. Here is my email address if you wish to send it there. [email protected]

      1. Apple Cider Vinegar works for acid reflux as well. Whenever you get it, drink a tsp diluted in water and it goes away quickly!

  9. Hi food babe! I am so amazed ur knowledge!! And I am learning so much!!! Thanks!
    What seaweed brand are u using for ur miso soup?
    Seaweed is very hard to find organic. A lot of time they use so much chemicals.

    And it’s so intersting that u put seaweed in miso soup…! I am a Japanese. So it’s so intersting that American creates own original miso soup recipe. I will try it but
    I have to use dashi.

  10. Hi, I was so happy to read about fermentation of sauerkraut. I too do that. I was curious though when I read you use wild rice. Have you investigated DrPerlmutter and Dr Davis, first author Dr wrote(grain brain) this book will change any addicted carb eater. Davis wrote (wheat belly) both authors are breaking the silence about grains and carbs. I was just wondering

  11. Hi Vani,
    I’ve made a similar recipe (with regular sugar though) and wanted to mention you said nothing about rinsing the salt off the wilted cabbage. My recipe calls for washing the cabbage three times. I rinsed only twice one time and it came out so salty I wanted to throw it out (I didn’t). Anyway, I started with more salt for wilting so maybe your recipe doesn’t require all the rinsing.

  12. When does everyone eat there fermented foods? I’ve heard different things like before a meal or during.

    1. Before a meal is preferable… however, I do whatever, before, during, after 🙂 I just need to get these foods in my belly! 🙂

      1. Please contact me through FermentedFoodsForFree,com so I can tell you the best way I get fermented foods in my daily diet. It’s called Akea, and it’s as life changing as Van describes in this article.

        I take this in a smoothie in the a.m. and plain with water right before bed.

  13. Thanks Vani!

    Been on the fermented train myself trying to cure my leaky gut.
    I was surprised you recommended soy though. I keep hearing on other food blogs that it’s so bad for you…..


    1. Not all soy is bad thankfully – if it’s fermented your body is able to process it without the estrogenic effects – also you always want to choose organic to avoid GMOs as well 🙂

      1. Good to know! Thanks Vani.
        Keep up the great work. I’ve referred so many of my friends to your blog and it’s so great that you’re standing up to the food giants. Mad respect for you 🙂

    1. Justin, How do you make your cocnut water kefir? What specific probiotics do you use?
      Thanks, Angela

      1. Hey Angela,

        We got the specific recipe from Mary Attalla a former guest. We used Ultimate Flora (80 billion Bifido Max by Renew Life) combined with Inner Eco (in the refrigerated section at a good health food store) along with fresh coconut water. 🙂 Doesn’t taste good but man is it powerful.

  14. By FAR, the most EFFICIENT way to ferment SAFELY is by using the
    PICKL-IT Anaerobic Fermentation glass, lock down jars from 1/2 liter to the 5 liter for batches of Sauerkraut, Kimchi, BEET KVASS etc. I’ve been an active fermenter for years. Taught by the Inventor, Kathleen.
    Each glass lock down jar with the rubber gaskets and the silicone food grade grommet atop each jars accepts a fermentation lock that receives a tablespoon or so or water to LOCK OUT OXYGEN. By far, once again, the most EFFICIENT method EVER. The old mason jar fermentation is old school and too problematic. Goes bad much sooner. I posted this info here and it has gone IGNORED, Ms FOOD BABE. Contact Kathleen at
    603 722-0189. She is a true FOOD GENIUS that consults with top microbiologists. My favorite ferment to start folks off with is the 5 Liters of BEET KVASS to heal the liver and kidneys. I teach it all from sprouting to juicing to culturing Kombucha, jun and Kefir and dehydration. 30 days at room temperature and you have the most amazing BEET KVASS ever. My garlic can ferment as long as 5 or so years in the frig. Home grown veggies turned into SALSA is AMAZING. My first batch years ago fermented in the refrigerator for 18 months until I had eaten it all.

    1. That is very interesting information Thomas…can you please give a link for these jars you mention….I live in Australia, but am very keen on converting our diet to a lot of fermented foods, organically produced all the way…any guidance will be very much appreciated…regards Roslyn

    1. Awesome! One of my favorite ways to make it is to slice it thin and make a reuben sandwich with sauerkraut 🙂 YUM!

  15. Dear Vani-Babe,

    you look so cute and that is probably a result of your good food. Because you are what you eat.
    I have had this awareness in my childhood already and if you feel like coming to pay me a visit in Germany – you are welcome to try Sauerkraut with Soy Bratwurst and several other delicious meals.
    Feel free to check me out on google and best wishes from Knut (Canute)

  16. Struggled with eczema since forever. Thanks for the natural healing suggestions. Super helpful. Thanks also for the dank kimchee recipe 🙂

  17. I tried Wise Choice fermented beet juice and fermented carrot juice and I ended up in the hospital from vomiting and nausea which the doctor told me was extreme gastrisis! Why do you think this happened? Julie

  18. How about our Indian dosa and idli? Are they good aources of fermented food? I wish you would have mentioned them.

  19. Even easier than kimchi is plain ol’ sauerkraut…we make this constantly and I find it more simple than kefir to make. Just slice cabbage, cover in salt for half an hour, crush with your knuckles, then pack into jars and fill with brine and leave the jars on a plate for a week. Done!

    1. How much salt and what is the brine made of? Also I love sauerkraut with fennel. If I wanted to add this, how would that affect the recipe?

    2. A healthy sprinkling and stir it up, like if you were tossing a salad with salt and pepper. The brine is just water and salt…I think we usually do 1tsp in 1 cup water roughly. And make sure to leave it on the plate so when it bubbles over your counter doesn’t get soaked! 🙂
      You can use vinegar but it decreases the probiotic effects since vinegar inhibits bacterial growth. You can also throw in any other vegetables you want….one of my favorites is onion.

  20. is there a certain brand of probiotic that you like for adults & children? We’ve tried a few but want to be sure what we’re using is working 🙂
    Thanks for your insight!

  21. Fermented foods are good for a lot of people but it also are not good for some people, especially those with high histamine levels. When I removed fermented foods, especially kefir, yogourt, cheeses, vinegars, (including apple cider), soy sauce, miso, alcohol, etc, my histamine reactions improved tremendously, as did the flushing and irritation of my skin. Not everything responds the same in every body. The key is learning to listen to your own and do what is best for it.

  22. I love So Delicious Coconut milk yogurt. Yum! Good for people who can’t do or don’t want dairy.

  23. Daily probiotics in our diet are indeed essential and I thank you for sharing! Dairy – on the other hand – is actually terrible for and in most cases can be the leading cause of acne and eczema. It is so unfortunate that yogurt is ever believed to be healthy!

  24. This was such a coincidence I stumbled onto this article shared on Facebook. I was telling my husband, I don’t think I am going to share with my friends that I lost almost 5 lbs since returning from France (I came back home on June 2, 2015 after a 1 month vacation). I didn’t want people to start hating me on how easy it came off. I didn’t exercise much in fact in France I hiked daily (almost twice/day) on return I was lucky if I got a walk in once a week. I continued to eat bread and slowly got myself back on my local gluten free artisan bread (less than 5 ingredients), but I ate either a cupcake, dark chocolate, ice cream or a pastry EVERYDAY since I returned home! I said to my husband, “That is weird I lost weight, then I said, I think it was from adding the sauerkraut and or pickles, plus Kefir smoothies, pickles and/or Kombucha and eating greens regularly back into my eating routine ” I ate like this earlier this year and lost 10 lbs in a month only to put it back on while in France. Now once I get those dark chocolate, pastries, ice cream and cupcakes out…I think my pimples that broke out into my face since my return will digress. Thank you for sharing this post!

  25. Milk and dairy is actually bad for acne and some other stomach ailments (also a direct cause of the leaky gut syndrome).

    Take out dairy and milk from your diet and watch your skin improve.

  26. I am shocked that you promote eating soy. You must look up the truth about soy. It is not good for you in any way. I like your blog otherwise.

    1. There’s nothing wrong with whole soy foods such as edemame and tofu. It’s just a bean. People have been eating it in Asia for thousands of years. Isolated soy protein added to everything from shakes to veggie burgers in North America is a whole other matter. By the way, most websites that are set up to tell you “the truth about soy” are run by members/farmers of the dairy and meat industries.

      1. These recipes sound fantastic.

        I make my own Kefir and Kombucha. They will be a great additions to my other recipes. I do agree that if and when using soy ( I don’t) you must use organic-fermented.

        Great post! T

        Thanks~ Vani xo

  27. I was just wondering…could you substitute the korean chilli powder with cayenne pepper, or it wouldn’t be the same that way? Thanks!

  28. I currently live in Korea – – land of fermented vegetables and especially kimchi, of course! I LOVE fermented vegetables and eat them every day! I have definitely noticed an improvement in my gut health. It’s great 🙂

  29. For some fermented foods do not work. If you have a high histamine reaction to foods you need to be wary of adding fermented products as they are top on the histamine trigger list. This means avoiding certain dairy (yogourt, kefir, cottage cheese, cheese in general, buttermilk) alcohol, vinegars and all things picked, sauerkraut. They can aggravate systems. Since greatly reducing my fermented foods my skin has been noticably clearer and less gassy. Listen to your body and make decisions on your own personal experience as every body is individual and different.

  30. I was wondering if anyone has tried KeVita Probiotic drinks….just wondering if this brand is a good choice for the benefits of fermentation.

  31. What about people with mold allergies? I was told to stay away from fermented foods.

  32. I made the kimchi and it’s delicious but very salty. Was I supposed to rinse the cabbage after it wilted?

  33. Help! Pretty sure my 7 year old is suffering from a leaky gut. He was on prednisone for 1st 3 months of life, developed TERRIBLE eczema by 5 months and “allergies” to so many things. Seasonal allergies (trees, grass, mold) were out of control so he has been getting allergy shots which have helped. Now tested positive (blood and patch tests) to wheat, dairy, soy, corn, white rice, egg white, peanut, almond, shellfish, banana, tomato, latex, dog, horse, dust, dust mite, and more. We have tried elimination diets but didn’t really see a difference. While this is hard as an adult, as a 7 year old it’s close to impossible to deal with. Any ideas or advice? Where to start?

    1. Stephanie, It is harder than an adult to figure out what works and what doesn’t. You as the closest person to your little guy have to do the best you can. First get a diary if you haven’t already and write down everything he eats in a day, keep a close watch for signs that something didn’t agree with him. When you see signs or he says something, you can go back through the list of foods and underline all foods that are new, could be differently made, a different company making a previously “ok” product etc… +sometimes it will not be easy if more than one possible food is involved. keep a list of those possibilities so they can be seen at a glance.
      I just learned a very good way to help with food sensitivities is to not eat the same foods any more then every fourth day. This has helped me tremendously. You may find as I have there are foods he can eat everyday and not react to, for example I can eat eggs everyday without a reaction.
      Foremost; you must heal his leaky gut. “mediterranean Paleo Cooking” is an excellent book to help guide you. Caitlin Weeks speaks from personal experience. Each recipe has a guide to help for many problems. so you can see at a glance if that recipe will work and many of them have substitutes for ingredients.
      My daughter who in now 19 was born with a leaky gut, she was born with very rough skin, eczema. Doctors had me spend a small fortune of lotions etc.. that did nothing but irritate her skin. She complained of a stomach ache at least once a day and I was told it was anxiety. When we finally learned what was going on she was 16, had been gluten free and diary free for 3 years without any change. She went on her own kind of diet, eating beans everyday, she made a dip out of them, including onions, garlic, chili…. many of the ingredients are natural fermented foods. A year of this and the stomach aches were gone, her skin is very smooth and soft. It has been over a year since she stopped the daily bean diet and no symptoms have returned.
      Everybody is different and I believe there are different ways to accomplish same end. There are basic rules such as non GMO, organic, gluten free(I think is a must along with diary free) For me going Paleo was extremely freeing, I no longer thought about what can I substitute for this food or that food. Just threw all that thinking out the window.
      The first thing that has to change when doing something new is to change the way you think. Once you have accomplished that the rest is easy. Then you have to work on your boys way of thinking – not as easy but you can do it! Get him involved, let him know that the restrictions he has today are not necessarily the ones he will have in the future, but to accomplish it there has to be steps made.
      One more suggestion; learn how to muscle test, take a course, find a practitioner willing to teach you, read about it – learn somehow. That way you can test a food before he eats it to know if it’s ok

  34. I became fully raw 6 days ago, and I have been drinking one kombucha a day, and I’ve lost 12 lbs 🙂

  35. Dear Vani,
    I have had Eczema since I was a 3 year old girl, with the first breakout happening in New Zealand (a country prone to Eczema and Asthma). The Dermatologist back then had said I will grow out of it eventually when I become an adult.
    I am now 24 and it only seems to be worsening day by day, especially with NZ’s cold winter! Dermatologist’s medication doesn’t seem to have any benefit and I desperately need help!!!

  36. Please do a report on the Simple products. They have a new product, Micellar Water and they are saying that there are no harsh chemicals in their products. Hexylene glycol is toxic and it is in their product and that is not all.


  37. I was so hopeful when I opened this. My nephew has extremely bad eczema. I was hoping what was in here would hel but he is allergic to everything on the list which is what triggers the eczema. 🙁 his allergies are so bad that he had bad reactions due to my sister eating things he was allergic to. Why did she eat them? Her dr said that it wasn’t possible and they had to BEG and take him to the ER a few times before they agreed to refer them to a dermatologist who took a few appointments to refer them to the allergist. So what is he allergic to? Darn near EVERYTHING.

  38. I wanted to try this recipe but I wonder what you are calling a “small daikon radish”? When I picked one up it’s about 12″ long by about 4-5″ around. How much of it should I put in the recipe? I’m not really a cook, nor do I have experience with most of these ingredients….but I do love Kimchi! Thanks for the recipe.

  39. I followed the directions exactly and finally got to taste. It is extremely salty tasting! I’ve made other kimchi recipes and have not experienced this before. How can I fix it?

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