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It doesn’t help that most hotels and resorts tend to have menus that aren’t exactly gut-friendly. One of my favorite things in the world is snacking on a salty poolside snack and catching up on my reading list under a beach umbrella – but I’m not dragging it out for three days, they become a source of happiness. Anxiety and depression. Not fun!
There are many reasons why many of us struggle with stomach issues during the holidays. The first act of traveling is very hard on our body, especially on our intestines. “When you sit for long periods of time or are mobile, your bowel movements slow down, which means that the gas in your intestines is not trapped in your intestines,” board-certified gastroenterologist Niket Sonpal, MD, FACP, DABIM, told us earlier.
The general physics of airplane travel make us dirty, too. “Low pressure during flight can cause gas and bloating due to high altitude,” explains Ali Rezaie, MD, gastroenterologist of the Good LFE team.
The second major issue is that our normal function is disrupted—which greatly affects bowel movements. “Often on vacation, people may not follow the same routines as they do at home. They don’t take the same extra food, drink the same hot drinks, or sit for 15 minutes scrolling on their phone when they drink tea or coffee. These seemingly insignificant patterns set the body on a regular schedule of bowel movements,” Caroline Cederquist, MD, a board-certified physician, tells W+G.
That’s why my stay at the Palmaya Wellness Resort in Cancun, Mexico, last summer was so enlightening and taught me that it’s possible to travel. And still Keeping. A happy, healthy gut.
A little about Palmaya
In the year Palmaya, which opened its doors in 2020, is a wellness sanctuary that goes beyond relaxation: it rejuvenates your entire body from the inside out. Located in the lush Riviera Maya region of Cancun, Mexico, this oceanfront resort is completely secluded, with its cabins and villas surrounded by lush, jungle greenery, infinity pools and water-filled caves. As you walk the many paths to the restaurant and spa, you’re bound to pass monkeys and iguanas perched on their branches. Basically? It is paradise.
The resort prides itself on many of its unique offerings, but my favorite was its dedication to the total culinary experience: it made me think about travel, food, and gut health completely.
The resort prides itself on many of its unique offerings, but my favorite was its dedication to the total culinary experience: it made me think about travel, food, and gut health completely.
Palmaïa’s gourmet restaurants, all led by Michelin-trained chefs, have one goal in mind: to feed their customers thoughtful and delicious meals (not just to eat!). Most menus are completely plant-based (there are even non-vegan options), with a focus on quality, taste and ingredients that will fuel the body.
In terms of food, Palmaïa wants you I feel good-That’s why the menu is made with gut-enriching ingredients that travelers like me crave.
I had the experience of having lunch with the property’s holistic nutritionist Christine Weiss, who consulted with the resort’s head chef, Carlos Carreon Garcia (Chef Charlie), and she explained to me why it is so important that Palmaya’s many menus emphasize gut health. “Healthy Intestines It is important for a good mood. If ours Intestines He is not happy, we are not happy. “Any type of digestive problem – constipation, diarrhea or bloating – can have a significant impact on quality of life,” Weiss said. Intestines To feel good.” Studies show that the most effective way to improve gut microbiome health is to eat a variety of plant-based foods. Greens, and the most delicious soup I’ve ever tasted), among veggie-rich flatbreads, I was lucky enough to sample a large slice of the menu.
What I ate during my stay in Palmaya
What do you do? is not Eating at Palmaya might be a more accurate question. I was fortunate to be able to sample dishes from all of the property’s restaurants. Guests can choose from four establishments: Lake (Mexican), Ume (Japanese-inspired), Mar de Olivo (Mediterranean-inspired) and Su Casa (home to a variety of cuisines from around the world, as well as the best matcha pancakes I’ve tried). Additionally, there is the El Camiente Food Truck, which is Chef Charlie’s “Satellite” Taco Truck, whose main (and most famous) headquarters is in Tulum. It was the best meal I’ve ever had on vacation – and the best I’ve ever felt. Weiss told me, “Guests staying at Palmaya not only feel better during their stay, but also get nutrition, energy, improved digestion and mental clarity. And it was really true for me.
On the day I had lunch with Weiss, she had the chefs bring out a cure for the hot sides: a few different types of saw and kimchi. I tried every bit of the plant-based burger and the pineapple, turmeric and ginger, and ginger apple spiced kraut. Fries (halfway through the burger, I completely forgot I wasn’t eating a meat patty). Poolside meals generally make me sleepy, but at Palmaya, I felt awake, alert and playful for anything.
Needless to say, I didn’t experience any of the gut issues I’ve had while on vacation elsewhere. My bathroom “excursion” was normal. I didn’t worry about the bloating, constipation, or that very peculiar feeling of dread you get when you need to go to the bathroom at your worst.
That was thanks to the many GI-rich ingredients in the meals I ate at the resort, like homemade yogurt and fiber-rich mains and sides. “Our homemade coconut yogurt contains probiotic yogurt-cultures, which makes it a great food. Intestines Health. All fiber-rich foods are important for a healthy microbiome, including whole grains—beans, chickpeas, peas, lentils—and vegetables, especially cruciferous vegetables. All of these are ingredients that we use liberally in all of our dishes,” Weiss explained.
Jill Carnahan, MD, author Unexpected, Agrees with this recipe, for Well+ Good, “Growthed foods naturally contain high levels of beneficial bacteria that act as probiotics to regulate the gut and protect the gut from foreign microbes. Many local cultures prepare and serve probiotic foods such as kombucha, miso, kimchi, sauerkraut, kefir, or yogurt, and these foods are used to nourish and protect the gut while traveling.
One more hot tip: Palmaïa offers an incredible cold drink. I use coffee as a last resort to get my gear on when I’m on vacation, I’ve been sipping Su Kasan cold brew with oat milk throughout my trip (by the pool, far from the bathroom—brave for me)), the feeling of caffeine energizes me without a buzz, and yes, “regularly.” Continue to keep me. Not that I needed help in that room – I wasn’t rushing to the nearest bathroom after finishing a glass.
Dr. Carnahan is also a fan of coffee if your stomach can handle it on a regular basis. “Coffee often gets a bad rap, but unless you’re hypersensitive to caffeine itself, it’s a rich source of polyphenols and antioxidants, which protect and nourish your gut bacteria. Brewing fresh, local coffee beans provides your gut microbes with short-chain fats like butyrate.” It’s a rich source of fuel to help you make fatty acids (SCFAs), which feed the cells lining your intestines and aid digestion and reduce inflammation.
“I think organic, locally sourced fresh coffee is a great addition to the somewhat sophisticated traveler.”—Dr. Carnahan
Plus, Dr. Carnahan says, coffee is a gentle stimulant that helps restore bowel regularity when traveling across time zones and signals the body to reset its circadian rhythm. “I think organic, locally sourced fresh coffee is a good addition for the moderately mature traveler,” says Dr. Carnahan.
How to make your own Palmaïa sauerkraut at home
I haven’t been traveling lately, but I will do Make one of Palmaya’s favorite fried snacks at home. It takes me to one of my favorite places and my gut absolutely loves it. Weiss shares the resort’s top-order sauerkraut with W+G here.
Sunnykraut
Serves 15
Elements
1 medium-sized head of cabbage
1/2 fresh pineapple
1/2 cup hot pepper
1/2 cup fresh ginger
1 tbsp sea salt
1 tbsp apple cider vinegar
Instructions
1. Clean the cabbage, remove the outer leaves and keep three to four large leaves. Cut the head of cabbage into quarters. Remove the central stem and cut the cabbage into thin slices or use a food processor or mandolin. Cut the pineapple and rub it well with turmeric and ginger (wear gloves as the turmeric juice will stain your hands).
2. Place cabbage and pineapple in a wide glass or metal bowl and add salt, spices and vinegar. Rub the very clean cabbage with your hands for at least 10 minutes, the salt will reach all the cabbage and release the juice. Continue massaging until the cabbage gets enough liquid. Leave for 30 minutes to allow time to continue maceration and release more juices.
3. Remove all the liquid and transfer the cabbage to a very clean glass jar. Place the cabbage first and press it down to the bottom of the pot with your hands. Then carefully add the prepared liquid to it. Place the leaves that you put on the cabbage and push it down under the stem. Place a plastic bag filled with water over the cabbage leaves so that the cabbage is completely submerged in the soap. Leave a space of one to two centimeters at the top of the bottle. Cover with a kitchen towel or screw on the lid to allow gas to escape during boiling.
4. Place the jar on a shelf in a shaded area, ideally around 68 degrees Fahrenheit. Leave it there until the last taste is reached. Within a few hours you will start to see CO2 bubbles rising to the surface. This is perfectly normal.
5. As the days pass, the cabbage becomes softer and the taste more acidic. After five to six days, the saha is juicy and delicious. After about 10 days, the taste will cool down a bit and the crust will be soft. After two weeks, it should taste good and taste good. Remove the large cabbage leaves and the bag filled with water, close the lid properly and put the jar in the refrigerator.
For more information on Palmaïa accommodations and prices, visit their website here. You can also book your entire trip through Expedia.
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