4 days ago
Gut Health and MG Management
When I was first diagnosed with myasthenia gravis (MG), I focused on the obvious: My immune system. I assumed that if I could manage that, everything else would fall into place.
Gut health was sort of on my radar. I ate healthy, avoided processed foods, and believed what you put in your body affects how you feel. I even added fermented foods here and there, mostly because they were trending and sounded like a good idea.
But I hadn't looked much further. I didn't understand just how central your gut is when it comes to managing autoimmune conditions like MG.
Around 70% of your immune system lives in your gut. I came across that fact before, but it never hit home until I had food reactions and strange flares that didn't fit the usual MG pattern.
I thought my gut was fine. No IBS diagnosis, no ongoing digestive drama. Just bloating I chalked up to eating too quickly or being stressed. But I started reacting to foods that'd never been a problem. My energy plummeted. Symptoms I'd learned to manage started slipping out of control, and I couldn't pinpoint why. Something wasn't right.
I decided to get a comprehensive gut test through Genova. At the time, I was pescatarian and still relatively unaware of how deep the gut-autoimmune connection is. My results were eye-opening. Dysbiosis. Low microbial diversity. Overgrowth of opportunistic bacteria. Low secretory IgA. Impaired short-chain fatty acid production. Sluggish digestion. It was clear my gut was underperforming, and had been for a while.
Suddenly, everything clicked. If your gut is inflamed or overrun with the wrong bacteria, your immune system will be on high alert. That background inflammation adds fuel to the fire of an autoimmune condition like MG.
Once I understood what was going on, I took action. First through food. I was already eating a whole food diet, but I fine-tuned it. I eliminated gluten, dairy, seed oils, and refined sugar. I focused on nutrient-dense, anti-inflammatory meals. I reintroduced grass-fed beef, offal, and other quality animal proteins. I kept my meals simple, intentional, and supportive. That alone made a difference.
Next, I addressed my microbial imbalance. I used oregano oil capsules and other natural antimicrobials, along with binders like G.I. Detox to help clear out toxins. I introduced supplements like calcium-D-glucarate, liposomal glutathione, and milk thistle tea to support detox pathways. I added digestive enzymes, spore-based probiotics, and made a real effort to eat slowly, chew properly, and stay calm while eating.
I hadn't realized how much stress was affecting my digestion until I worked on reducing it.
Improvements were gradual but undeniable.
My bloating reduced. Food reactions became less dramatic. MG flares became less frequent and more manageable. I felt clearer mentally, and more stable emotionally. My energy improved and I began to feel like myself again. It wasn't a magic fix, but it was a fundamental shift. Gut health was no longer just a vague wellness term – it became a key part of taking care of myself every day.
Looking back, I wish I'd understood the gut-autoimmune connection earlier. MG is complex, and no single approach works for everyone. But, for me, gut health is a cornerstone.
If you live with MG and haven't explored what's happening in your gut, I encourage you to look into it. Not just guessing, but testing.
It gave me clarity, direction, and a plan that actually helped. So much of what affects us happens behind the scenes. But once you uncover those hidden pieces, it's amazing how much more sense your symptoms can make. And how much more empowered you feel to do something about them.
