Lowveld - Dec 2020 / Jan 2021

Text: MELLISSA BUSHBY. Photographer: BELINDA ERASMUS
be deceiving, and for a long time she
struggled with a number of maladies,
none of which could be accurately
diagnosed. “I was so sick. Fatigue
and bloating were my constant
companions, and I endured brain fog
to the point of barely being able to
function.”
Meg eventually ended up in hospital
and was told that she had severe food
intolerances to dairy, egg and gluten.
“I cut everything that I was told to cut
out, to the point where my diet was
so bland and boring. My digestive
issues eased slightly, but I knew that
this wasn’t a lifelong approach. It didn’t
sit well with me that I’d have to get rid
of my favourite foods. The last thing I
wanted was to eliminate everything
long term, which is why I started to
look into the concept of gut health.
And this is how The Good Gut Guru
came about.”
A restrictive diet is not Meg’s idea
of healthy eating, food freedom is
an important part of what she gives
credence to - the important thing is
balance. “A diet consisting of whole
foods is key. I don’t believe in the
restriction of any kind, unless you
are struggling with major food allergies and intolerances,” she says. “Did you
know that there are trillions of bacteria in the gut? If you took the Milky Way and
multiplied it by 100, you still wouldn’t be close to the number of microorganisms
living in the digestive tract. And all of them have to be aligned for your body to
thrive. As soon as the gut is out of whack, everything else goes too. Skin, hair,
nails, general well-being and healthiness are all dependant on good gut health.”
Her diet is 80% plant-based and she tries to eat 30 different types of fruit,
vegetables, nuts, pulses and grains every week. “Food sensitivities can present
themselves when your microbiome is damaged, resulting in strange reactions
‘A diet consisting of whole
foods is key. I don’t believe in the
restriction of any kind’
Meg and her husband, Paul
12 Get It Lowveld Dec 2020 / Jan 2021