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The GAPS Diet (whether the Introduction
Diet or Full GAPS Diet) involves a big learning curve. So the
following cumulative list of tips is designed to make it easier for
you.
There is unfortunately no way round the need to read Dr Natasha
Campbell-McBride's book Gut and Psychology Syndrome. Not
every page is relevant to everybody. But this is the 'GAPS
Bible' which explains the reason for the different parts of the
GAPS protocol. When the going gets tough, and it can get
tough, it is very important to know why you're doing what you're
doing and what to expect. Also it's important to keep
referring back to the book, as there's too much information in it
to remember it all!
It's All a Big Learning Curve - How Will
I Cope?
Don't try and learn everything at once. For example if you
are new to making meat/fish stocks and bone broths, look for a
source of ready-made GAPS-legal fermented foods. Some local
wholefood stores sell traditionally-made ferments.
Beware sauerkraut bought in supermarkets, which will be
prepared using heat or vinegar and will be devoid of the favourable
live bacteria so important for the gut. Or have you
got a relative interested in GAPS who might be happy to learn how
to make ferments or a friend who loves baking, who could get to
grips with the GAPS baking for you?
Bones can be frozen until you are ready to make bone broths.
Small quantities of broth for children can then be frozen in
ice-cube containers.
Soda crystals are a safe and inexpensive addition to a gentle
washing-up liquid and cut through grease when washing up after
making meat and fish stocks and broths - this saves time and
water!
Starting with very small amounts of those elements which may cause
'die-off' or other uncomfortable detox symptoms will
give a smoother route through GAPS (bone broths, fermented foods
and drinks, probiotics, oils including coconut oil, GAPS juices,
and supplements of omega 3 and fermented cod liver oil, and detox
baths). People are very individual in their sensitivity and
some people need to start taking probiotic by opening a capsule and
dipping a knife-tip in and even that may cause a reaction. So
start with minimal amounts. At the same time it's important
to find out where your or your child's personal 'die-off point' is
as that gives you valuable information.
Keep a diary of what you introduce and the effects (if any) - it is
almost impossible to remember every little detail over time.
I Can't Afford to Eat Organic
Food
Dr Natasha is clear that buying organic is not a must if people are
suffering financially. If making vegetable ferments at home,
organic is preferable (there are more good bacteria in it). I
think for juicing organic is important (because the pesticides
otherwise get concentrated in the juice), so better not to have
juice than have it from non-organic juices.
Although there are useful omega 3 oils in meat
from grass-fed animals it is not essential. Most important is
to buy joints (which have cartilage) and any bones with marrow in
and make meat stocks and bone broths from these. If you decide you
want to use meat from organic or at least grass-reared animals, it
is worth trying to get a good deal, and it needs a bit of
research. The best way is to get out of the city and meet
farmers and buy poultry or lambs (you can get the farmer to chop it
up etc) and freeze them. This I appreciate depends on having
freezer space. But some families find that having a
decent-sized freezer helps them all. (If freezer space is
limited, perhaps you can do an order with other local people.)
Other farmers will sell online but you get a big discount for
going to the farm to buy.
In making meat stocks and bone broths:
Dr Natasha recommends using the whole animal ie skin, flesh, bones,
offal. This often makes it much cheaper than buying, say,
ready-made organic sausages or burgers.
1. Farmers Market meat and fish stalls are often happy to
give bones free on request. There is often good meat on them,
so they're suitable for meat stocks as well as bone broths. I asked
at my local Budgens (who I know do more sustainable fish than other
supermarkets) once for
white (non-oily) fish remains (bones, skin, with any flesh left on)
and was given a whole load.
2. Use the joint-bones and fish bones over
and over again to make bone broths. Make successive batches of
broth until you can easily crush the bones between your
fingers. Also liver and other offal tends to be cheaper than
other meat nowadays.
Is Fermented Food a Recipe for Good Gut Health? - for a quick and readable overview click here
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