Hi Friends, 👋
Every day, I feel honored to meet patients searching for real answers about their gut health. Many come to me after years of symptoms… despite seeing multiple gastroenterologists, undergoing countless tests, and being told they “just have IBS.”
But as you and I know—IBS is a description, not a diagnosis.
And too often, the root cause is completely missed.
In my short animated video above, you’ll meet Jennifer, who had already been through the full conventional workup: endoscopy, colonoscopy, CT scan, ultrasounds, stool tests, and labs. Everything looked “normal.” Yet she was still miserable.
✨ So what was really causing her symptoms?
It was something none of those tests can see—
an imbalance in the microbiome, with bacteria growing in the small intestine where they do not belong.
This is SIBO — Small Intestinal Bacterial Overgrowth — one of the most common and most overlooked causes of chronic bloating, reflux, abdominal pain, constipation, diarrhea, and food sensitivities.
I hope you’ll take a moment to watch Jennifer’s short story.
If you know someone who has been told they have “IBS” but has never found relief, please forward this email to them. You never know whose life you might change. 🧡
The best part? Jennifer healed — and so can you.
For a deeper dive into the exact approach I used, I’ve linked my longer video below:
My 4-Phase Herbal Protocol for SIBO — the same strategy that has helped thousands of patients reclaim their gut health.
One of my favorite treats this time of year is a homemade paleo pumpkin muffin!
Dry Ingredients:
2 cups of almond flour
2 tsp pumpkin pie spice
2 tsp baking powder
1/4 tsp salt
Wet Ingredients:
4 eggs
1 cup canned pumpkin puree
1/2 cup maple syrup
2 tsp vanilla extract
Additional Ingredient: 1/2 cup chopped walnuts
Instructions:
1) Preheat the oven to 350°F and line a 12-cup muffin tray with paper liners
2) In two large bowls, mix the wet ingredients in one bowl and the dry ingredients in the other
3) Gradually add the dry ingredients to the wet ingredients, mixing well until combined
4) Stir in the chopped walnuts
5) Scoop the batter into the prepared muffin liners
6) Bake for 20 minutes
Enjoy!
Thanks for reading this week’s newsletter. Please share with a friend or family member who may need help with their gut health.
Warm regards,
Rajsree Nambudripad, MD
