This is my personal account of my own GAPS experience. It’s important to note that my diet may not be correct for you, even if you are doing GAPS. GAPS should be applied to each individual with consideration of their unique health condition and probable food sensitivities. I am tracking and sharing my own diet here just to demystify it a bit. I hope that questions like, “How do I put together a meal?” and, “Should I be living off broth?”(NO!) will be answered in the way that only an illustration of GAPS in action can.
If you are considering GAPS, please make sure to consult with a certified GAPS practitioner (link to online resource to find certified GAPS practitioner) before starting to make sure the GAPS approach is appropriate for you, and so that you have the support you need to trouble-shoot as you go along. If you’re in the SF Bay Area, you can consult with our clinic (email) directly.
I’ve split the article into weeks to make it easier to find the phase you have a question about, so you can come back and reference these articles easily in the future. Good luck! And remember that we at Wood Tiger Wellness are here to help! Just call 415-424-3213 or email firstname.lastname@example.org
A special note about probiotics: I have been eating large amounts of probiotics for a long time. Because of this I jump right in with huge doses of probiotic foods and supplements. PLEASE DO NOT follow my doses! See a certified practitioner to find out how to taper up correctly.
GAPS Intro Phase 1:
The weekend before starting:
This is my prep weekend. I have to make sure I have enough food on hand to keep me from suddenly having to grab lunch out mid-week. For my wife and I, we’ve decided to prepare the following items in advance:
Duck stock w/ duck neck
Lamb broth w/ lamb shank
And we stocked up on the following:
1 dozen Tomatero Farms pastured eggs in case we add yolks this week
10-12 c sauerkraut juice: I get this by using a ladel to get all the juice out of the bulk sauerkraut at Rainbow Grocery or ordering from Three Stone Hearth or Back Yard CSA
Lard, Duck Fat and Lard Butter from Avedano’s
Raw Cream to make crème fraiche: Organic Pastures or Claravale