The Link Between Gut Fermentation and Chronic Fatigue

This month, I read two of the better books I've read lately on functional medicine, chronic fatigue and health concepts that it seems not many people are talking about these days. In other words, I folded over a lot of pages in these books! Both were written by the same author: Dr. Sarah Myhill.

Doctor Sarah Myhill is a British doctor running her own specialist M.E. clinic in Knighton Wales, United Kingdom. Her website is an extensive resource of articles and information based on her treatment of patients, and runs to 920 webpages with over 6 million individual visits. Dr. Myhill's view is that the disease is characterised by a cellular metabolic mitochondrial dysfunction and has published several studies. Dr. Myhill has treated in excess of 10,000 CFS/ME sufferers over her 30 year career. The first book, "Sustainable Medicine: whistle-blowing on 21st century medical practice", is based on the premise that twenty-first century Western medicine—driven by vested interests—is failing to address the root causes of disease. Symptom-suppressing medication and “polypharmacy” have resulted in an escalation of disease and a system of so-called “health care,” which more closely resembles “disease care.”

In this book, author Dr. Sarah Myhill aims to empower people to heal themselves by addressing the underlying causes of their illness. She presents a logical progression from identifying symptoms, to understanding the underlying mechanisms, to relevant interventions and tests and tools with which to tackle the root causes. She writes: “It’s all about asking the question ‘why?’” Sustainable Medicine covers a wide range of symptoms including inflammation (infection, allergy, autoimmunity), fatigue, pain, toxic symptoms, deficiency symptoms, and hormonal symptoms. And Dr. Myhill includes a toolbox of treatments for specific illnesses and ailments, as well as a general approach to avoiding and treating all disease. Finally, she offers a series of case histories to show how people have successfully taken control of their health and healed even in the face of the most discouraging symptoms—all without the harmful interventions of 21st century Western medicine.

The second book, "Diagnosis and Treatment of Chronic Fatigue Syndrome and Myalgic Encephalitis " is just as good. In this book, details the practical application of her successful and comprehensive treatment approach for CFS/ME.

Key chapters include:

-The clinical picture of CFS: CFS symptoms list, medical tests for chronic fatigue

-Mitochondria and chronic fatigue syndrome: energy powerhouse, mitochondrial failure, implications for major organs, vital tests

-Treating mitochondrial failure

-Foundations for recovery - the Dr Myhill CFS protocol with tips for CFS help: rest and pacing, vitamins and minerals, Vegepa for CFS, sleep, diet, allergies, digestion, detoxification & antioxidants

-Related health issues: avoiding viral infections, hormonal disturbances in CFS, the contraceptive pill and HRT, oxygen supply, psychological aspects of CFS, the right exercise

-Toxic and viral causes of CFS: chemical poisoning, chronic infections, pain

-Practical CFS help: where to start (rest, nutritional supplements, Vegepa for ME, sleep, stone age diet, treating mitochondrial dysfunction, correcting hormones, detoxing, avoiding infections)

During our discussion, you'll discover:

-Dr. Myhill's overall philosophy of medicine...6:45

-How Dr. Myhill tests mitochondrial function, and why she feels it's so important...15:30

-What is myalgic encephalitis and how is it any different from chronic fatigue syndrome...21:10

-Why Dr. Myhill uses a fat biopsy to test for detoxification...23:30

-Dr. Myhill's infatuation with Vitamin C and how she uses it to treat chronic fatigue...26:30

-Why Dr. Myhill administers a lot of intravenous magnesium to her patients...33:00

-The fascinating link between the fermenting gut and chronic fatigue...40:15

-What allergic muscles are, and how they are linked to fibromyalgia...51:00

-At the very end of the book, Dr. Myhill has a recipe for live cultures, and why she's not a fan of probiotics...52:00

-Dr. Myhill's recipe for linseed-Paleo-ketogenic bread...54:00

-Why Dr. Myhill focuses on the acid-alkali balance...56:00

-And much more!

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Resources from this episode:

-Book: Diagnosis and Treatment of Chronic Fatigue Syndrome -Book:

Sustainable Medicine: whistle-blowing on 21st century medical practice

-The mitochondrial function test that Dr. Myhill discusses

-Genova Diagnostics urine test for toxins

-American Nutraceuticals Vitamin C

How to make a PK bread loaf in five minutes

Materials needed:

• Weighing scales, measuring jug, Nutribullet (or similar effective grinding machine - do not attempt to do this with a pestle and mortar – I know – I have tried and failed)
• Cup in which to weigh the linseed
• Mixing bowl
• Wooden spoon
• A 500 grams (or one pound in weight) loaf baking tin
• One teaspoon of sunshine salt (or sea salt)
• Dollop of coconut oil or lard
• Cooking oven that gets to at least 220 degrees
• Paper towels
• Wire rack for cooling

Recipe: Take 250gms whole linseed. You could purchase in 250gm packs and that saves weighing it! Use dark or golden linseed grains - the golden grains produce a brown loaf, the dark a black one.  Do not use commercially ground linseed – the grinding is not fine enough, also it will have absorbed some water already and this stops it sticking together in the recipe.  If you purchase linseed in bulk then you must weigh it really accurately in order to get the proportion of water spot on! No raising agent is required.

Pour half the linseed into the NutriBullet together with one rounded teaspoon of sunshine salt. Grind into a fine flour. Use the flat blade to get the finest flour. Grind until the machine starts to groan and sweat with the effort! You need a really fine flour to make a good loaf. This takes about 30 seconds. The finer you can grind the flour the better it sticks together and the better the loaf.  I do this in 2 batches or the blades “hollow out” the mix so that half does not circulate and grind fully. Pour the ground flour into a mixing bowl.  Repeat the above with the second half of seeds and add to mixing bowl. 

Whilst this is grinding, measure the water you need. Add in exactly 270ml water (not a typo – 270 it is!). Chuck it all in at once, do not dribble it in. Stir it with a wooden spoon. Keep stirring. It will thicken over the course of 30 seconds. Keep stirring until it becomes sticky and holds together in a lump. The amount of water is critical! When it comes to cooking I am a natural chucker in of ingredients and hope for the best. But in this case – you must measure! Initially, this will look as if you have added far too much water! Keep stirring. Use your fingers to scoop up a dollop of coconut oil or lard. Use this to grease the baking tin. Your hands will be covered in fat which means you can pick up your sticky dough without it sticking to your hands.

Use your hands to shape the dough until it has a smooth surface.  Drop it into the greased baking tin. Spend about 30 seconds doing this. Do not be tempted to knead or fold the loaf or you introduce layers of fat which stop it sticking to itself. This helps prevents the loaf cracking as it rises and cooks (although I have to say it does not matter two hoots if it does. It just looks more professional if it does not!) Let it rest for a few minutes, so it fully absorbs all the water and becomes an integral whole. Rub any excess fat into your skin where it will be absorbed. There is no need to wash your hands after – the basis for most hand creams is coconut oil or lard. (Yes, lard! It amuses me that rendered animal fat is a major export from our local knacker man to the cosmetic industry). Put loaf into the hot oven at least 220° for 60 minutes.

Set a timer or you will forget! I always do! I do not think the temperature is too critical - but it must be hot enough to turn the water in the loaf into steam because this is what rises it. I cook on a wood fired stove and the oven temp is tricky to be precise with. That does not seem to matter so long as it is hot! Indeed, I like the flavour of a slightly scorched crust. Wipe out the mixing bowl with a paper towel. This cleaning method is quick and easy. The slightly greasy surface which remains will be ideal for the next loaf. The point here is that fat cannot be fermented by bacteria or yeast and does not need washing off mixing and cooking utensils. My frying pan has not been washed for over 60 years. I know this because my mother never washed it either. When the timer goes off, take It lasts a week kept like this. Freezes well too. When the timer goes off, take loaf out of oven, tip out and allow to cool on a wire rack. Once cool keep in a plastic bag in the fridge. It lasts a week kept like this. Freezes well too. Best used sliced thinly with narrow bladed serrated knife.

Do you have questions, thoughts or feedback for Dr. Sarah Myhill or me? Leave your comments at http://bengreenfieldfitness.com/myhill and one of us will reply!

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