Tag Archives: GAPS Diet

Edema? Eczema? A-fib? The One Pot Meal that Heals™

This is a story based on personal experience. It is not peer reviewed and has no footnotes for you. It is not academic (though I have plenty of stories of clients and students that have healed through food…). This is just a story of how a tremendously healing meal…one that is SO easy to make…so deeply nourishing…worked its magic in my own home. On symptoms we had NO IDEA it would clear.

The Gut and Psychology Syndrome™, aka, “GAPS” diet, is known mostly for its ability to heal symptoms of brain function that are connected to the relative health or damage of the gut. ADD, ADHD, Autism Spectrum, brain fog, dyslexia, dyspraxia, schizophrenia to name a few. I teach how to cook for the GAPS diet, and most of the people who attend or wish to work with me have those symptoms. I am used to the idea of eating to heal the gut, and subsequently, brain function. Dr. Natasha Campbell-McBride, author of the GAPS diet, has been saying for years (and I believe her) that all physical symptoms can be traced to the gut, a leaky gut, that is. She is currently writing the “Gut and Physiology Syndrome”…which says just that. But now, I got to see and experience first-hand, how the GAPS diet heals so many other things.

High blood sugar? Check.

High blood pressure? Check.

Atrial fibrillation? Check.

Arrhythmia? Check.

Severe Edema? Check.

Weight loss? Check.

Yep. All of the above symptoms back into normal range…or no longer symptoms, within just two months. These were chronic, entrenched symptoms, present for decades. And I didn’t even TRY to heal them.  No special diet, no “intake” done. It was merely the result of eating the way we eat in my home…organic whenever possible, no processed foods, no soda or soft drinks. And one other thing. We eat Meat Stock two or three times a week in my home. Yep. That’s it. Meat Stock.

 

meat stock photo

What IS “Meat Stock”? Meat Stock is what I call the “One Pot Meal that Heals™”… because that’s what it does. It heals. Meat Stock is the foundation of the GAPS diet, it is the food that provides the nutrients that heal a leaky gut…and then the symptoms of that leaky gut. Meat Stock is NOT just broth. It is NOT bone broth. It is faster to make, and more nutrient-dense than bone broth. Meat Stock is an entire MEAL…you eat the meat, you drink the stock that is made from the meat, and you eat the vegetables, (with liberal amounts of healthy traditional fats, like pastured butter, tallow, duck fat…and good, high mineral sea salt.) Meat Stock is made with any meat with a joint and connective tissue–chicken, turkey, duck, quail, beef, bison, lamb, pork, fish…It’s a one pot meal. Did I mention that it heals?

So what can Meat Stock heal?

Leaky gut and the symptoms that stem from it…everything mentioned above, including:

  • brain function  and nervous system disorders: ADD, ADHD, Autism Spectrum, schizophrenia, bipolar disorder, SPD, OCD, depression, dyslexia, dyspraxia, brain fog…
  • digestive system disorders: IBS, Colitis, food allergies, constipation, diarrhea, bloating, SIBO, high blood sugar–hypoglycemia, hyperglycemia
  • skin disorders, most notably eczema…
  • autoimmune disorders (of which there are between 80-100 or more, depending on who you ask)
  • heart function disorders: arrhythmia, atrial fibrillation…
  • edema
  • asthma

If it could be as easy as changing your diet and eating a One Pot Meal that Heals™…aka, Meat Stock, wouldn’t you be interested? Even if it didn’t clear everything within two months, wouldn’t it be worth it? Imagine if you worked with someone to implement the GAPS diet over a period of six months –  two years, how much could be healed?!

For more information, including recipes…I wrote a book, Cooking Techniques for the Gut and Psychology Syndrome Diet, Part I: Meat Stock and Bone Broth 

For more information about leaky gut-what it is and why you should heal it, see “What is a Leaky Gut, Anyway?

If you would like some guidance as you cook to heal your leaky gut and the symptoms that come from it, contact me.

Celtic Sea Salt

Gut and Psychology Syndrome

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Filed under Food, GAPS, meat stock

Tools to Soothe and Stabilize!

Some of you may not know that my company, Simply Being Well, celebrated its 10 year anniversary last year. Ten years!

Simply Being Well began with the tagline: Herbs, Oils, Essences, and Whole Foods. I started with a desire to share my knowledge of alternative healing modalities with everyone–especially moms and those who wanted to be moms someday. I offered classes and workshops, and had a private practice. Simply Being Well evolved to focus on teaching cooking classes and training Traditional Food Cooks and Teachers based on Weston A. Price and the cookbook, Nourishing Traditions, by Sally Fallon and Mary Enig. That’s where Cooking for Well-Being came from.

I taught my first cooking class on a six foot table at a local food co-op in Bethesda, Maryland, in September of 2006, after being asked to “teach Nourishing Traditions”. Who knew that first class would be the catalyst for 10 years of teaching cooking?! I loved it. I still do! And I believe, in my heart of hearts, that “food is the foundationTM” of well-being. That’s why I continue to teach Cooking for Well-Being, and help people to source clean, sustainable food, and guide people through their healing journeys with food–nourishing, traditional food and, specifically, the Gut and Psychology Syndrome–GAPS–Diet, since 2010.

All along, however, I have continued to work with clients, offering various vibrational remedies to support them on their way. That is still very much a part of Simply Being Well and my Wellness Consultations. Flower essences, therapeutic grade essential oils and other alternative modalities can be very powerful assistants on one’s way to heath. (For more information about the Vibrational Cause of Chronic Disease, see my article here). So, while “food is the foundation” of Well-Being, it’s not the only thing. Remedies from the plant kingdom can surely help ease the way, and I test for specific remedies to clear the cause of specific symptoms for clients.

In times of chronic stress, trial, or turbulence, we need all the tools we can get to help us maintain alignment and stability. It is this knowing that has led me to offer a series of videos on “Tools to Soothe and Stabilize”. There are very simple things we can do to help ourselves, our families, our children, our pets to weather storms with more ease. It is my hope that these short clips will help you on your way.

You may find them on my YouTube channel (subscribe!), and on my Simply Being Well: Cooking for Wellbeing Facebook Page.

Here’s the link to the first Tools to Soothe and Stabilize I hope it serves you well!

 

For Nourishing Traditions by Sally Fallon and Mary Enig,

For the Gut and Psychology Syndrome by Natasha Campbell-McBride

Please note these are affiliate links.

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Lactose-free? This Yogurt’s for You!

raw-milk-yogurt-lrcf

Beautiful, silky, and lactose-free raw yogurt!

I am blessed to be living in a cow-share state, Colorado…a cow-share state is one where individuals can access delicious, nutritious, clean, fresh raw milk. I am also blessed to be a part of a cow-share at a biodynamic dairy farm in Boulder, Light Root Community Farm.

 

I was invited to teach a class on how to Culture Dairy at the farm last week. I taught those who attended the traditional techniques of making yogurt, creme fraiche, and kefir with raw milk and raw cream. I also went over the benefits of raw versus pasteurized milk and cream.

 

Culturing milk and cream is a very easy thing to do once you know how to do it…and there are a myriad of benefits to doing so. Even organic liquid milk can be hard for the body to digest because of the presence of lactose, a milk sugar, and casein, a milk protein. Culturing milk or cream will predigest the lactose and the casein for you, which will make yogurt, creme fraiche, and kefir easy on your digestive system.

 

Cultured dairy products are a large part of the GAPS (Gut and Psychology SyndromeTM) diet…because they are easy on the digestive system and contribute beneficial bacteria to the digestive tract, as well as live enzymes and soothing lactic acid. Many people who have dairy “sensitivities” and allergies, or “lactose intolerance” stay away from dairy because they think that they cannot tolerate them. But they need not do so.  All cultured dairy…all yogurt, all creme fraiche, all kefir…was meant to be free of lactose…and you can make your own at home, with ease.

 

The quality of being free of lactose is achieved by doing what I call “culturing long”. The vast majority of yogurt or other cultured dairy products that are commercially available are not cultured for a length of time required to ensure that the lactose is pre-digested by the lactic acid producing bacteria, or lacto-bacilli. I learned this when I started teaching others about the GAPS diet, and the Dairy Introduction Protocol of the GAPS diet, i.e., when I was looking for a “therapeutic grade” yogurt for my clients and students. Easy peasy. Just allow your milk or cream to culture at 110 degrees F for a minimum of 24 hours. (I like to suggest that folks allow the culturing to go on for 36 hours or so.) Once you do this, viola’! Lactose-free cultured dairy products! Yes, you, too, can eat yogurt (or creme fraiche, or kefir) again!

 

Here’s a quick recipe for  RAW yogurt. Note that if you choose to use pasteurized milk, you MUST heat it first to 180 degrees F and then cool it to 110 degrees F prior to culturing, in order to kill off anything that may be growing in the milk that was sterilized (pasteurized). Also, be sure to use the highest quality pasteurized milk available: organic, whole, non-homogenized, no fillers, from pastured cows if possible, never UHT.

 

Yogurt

1 quart raw milk

1/3 cup or more yogurt, whey or starter

  • Pour milk into a heavy sauce pot. Slowly heat milk to 110 degrees F on the stove. (A digital thermometer makes it easy to track the temperature.) When it reaches the desired temperature, pour the milk quickly into a thermos and hold for 24 hours-36 hours. (Here is a thermos which will do so, and a canning funnel that will help you pour it with ease.) Alternatively, you may also use an electric plate, dehydrator, or a gas stove with pilot light on only.
  • If you have a yogurt maker, stir and place in yogurt maker for 24 hours. Then place in glass jar and refrigerate.

 

Learn more about the benefits of cultured dairy and more culturing techniques in my latest book! It is available as an ebook, a pdf, and a print edition: Cooking Techniques for the Gut and Psychology Syndrome Diet, Part II: Culturing Dairy.

 

More about biodynamic farming and biodynamic dairy farming

More about Light Root Community Farm

More about Raw Milk

More about the GAPS Diet and how diet can heal your leaky gut and the symptoms that come with it

 

 

Until next time, enjoy!

 

 

 

Please note that the above links to products are affiliate links.

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Filed under ferments, Food, GAPS, raw milk, Recipes, traditional foods

Woot! Secrets to Cooking for the GAPS diet revealed…!

Pot-v3

I LOVE my work!

I LOVE to teach!

I am so looking forward to sharing my weekend with those who would like to learn the secrets to cooking for the protocol that heals and seals leaky guts. And guess what? almost everyone has one!

Who would benefit from cooking this way?

Everyone, especially those that are between the ages of 0 and 65…especially:

  • Anyone who has been vaccinated
  • Anyone who has taken even one round of antibiotics or had them administered
  • Anyone who has traveled abroad
  • Anyone who has had allergies, including seasonal allergies and food allergies
  • Anyone who has had skin disorders, eczema, rashes, etc
  • Anyone on the Autistic Spectrum, with Aspergers, ADD, ADHD, dyslexia, dyspraxia, depression, schizophrenia
  • Anyone with an auto-immune disorder

This weekend, I’ll teach the secrets to the following techniques. The HOW and the WHY. We’ll be making:

  • Bone Broth
  • Coconut Milk
  • Coconut Flour
  • Nut Milk
  • Nut Butters
  • Nut Flour
  • Fermented Beans
  • Culturing Dairy
  • Fermented Nut Flour
  • Baking with Nut Flour

We’ll be cooking at the top of a mountain in Loveland, Colorado…Friday through Sunday. You may find more information here: http://www.cookingforwell-being.com/October-3-2014.html

Or you can stay tuned for my next book on the subject. In process now. 🙂

 

Check out also: Nourishing Broth, the newest book by Sally Fallon Morell and Kaayla Daniels, and The Heal Your Gut Cookbook by Hilary Boynton and Mary Brackett, for which I consulted!

 

Please note this page contains affiliate links.

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Ferments: A Cornerstone of GAPS(TM)

Seems that everyone I talk to that is “doing the GAPS diet” is not actually doing the GAPS diet. FERMENTS are a cornerstone of the GAPS diet, so why aren’t folks eating them and using them as they need to?

I’ve got a couple of ideas: 1. They don’t know how to make them, 2. They don’t know where to buy them, or 3. They just don’t realize how important they are to the success of the diet.

Ferments are oh so easy to make. I LOVE ferments. I love teaching ferments. I think ferments may be THE MOST IMPORTANT part of a healthy diet today. That’s why I run around giving people fermented condiments and teaching fermentation to almost anyone who asks. If you don’t know how to make them, pick up a book (GAPS, Nourishing Traditions, Wild Fermentation or my book, with Love from Grandmother’s Kitchen: Traditional Cooking Techniques for Well-Being). Learn to make fermented ketchup, mustard and mayo! (how easy is that?) or come to a class! I will be teaching one on Saturday, February 25, inWestminster, CO.

If you don’t want to learn, there are more than a few good ferments out there that you may purchase. Food co-ops tend to be full of them, and here inColorado, lots of folks make them and then swap them at food swaps. MOMs (My Organic Market) or the Takoma Park Coop in the DC area are chock full of them. You may also order them online. Some brands are Deep Root or Bubbies. So I hear you say, “I can’t find those brands; we don’t have those brands. How do I know a “good ferment” when I see one?” And I say, first, a ferment that is live will be found in the refrigerated section of the store. (That rule doesn’t help when you are shopping on the internet, I know.) So use rule number 2: look at the ingredient list. A true ferment will have “the thing” that is being fermented, for example, cucumbers, water, spices and salt. That is all. No vinegar. Just salt. (Most ferments available in stores do not have whey as an ingredient.)

Now that we have cleared up how to learn to make the ferments, or how/where to find them, let’s move on to THE IMPORTANCE OF FERMENTS to the GAPS Diet. They are CRITICAL to the success of the diet. So don’t skip them, folks, and don’t just “kinda” do them. What I call “food ferments” and “bug juice” can be far more powerful than probiotics you take in a pill, for several reasons, not the least of which is that they areFOOD. That means your body will easily use them. They are also truly alive. I continue to be wary of probiotic pills, because although they “guarantee” a certain number of “live cells” per serving as of processing date, they are dying all the time…and how fast? How many are left per serving when you are at the bottom of the bottle? And what was the “process” they used to culture the bacteria, harvest the bacteria, or encapsulate the bacteria? I know you know I always encourage you to get back into the kitchen and make your own…everything…whenever you can.

So ferments, ferments. Good for the gut; crucial to the immune system; help clear brain fog…cheap and easy to make. Ferments give a “big” nutritional and immune system “bang for your buck” folks. No refrigerator should be without them. And…please note that homemade ferments can be very powerful. Go slowly, folks! If you have never eaten homemade, real sauerkraut, or fermented pickles, or fruit kvass, take it slow. For those of us who have been eating dead food for a while, ferments can pack a wallop! That means that they can “provoke a detox reaction”. What is a detox reaction? Diarrhea, for one. Dizziness, headaches, aches in bones. At the extreme, vomiting. So go slowly. You just can’t down an entire jar of fermented salsa like you would a dead jar from the store dead zone. A teaspoon or a tablespoon at most to start, and work your way up. Don’t say I didn’t warn you!!

To learn how to ferment just about anything–vegetables, fruits, beverages, berries, grains, beans…you get the idea…! buy my book, with Love from Grandmother’s Kitchen: Traditional Cooking Techniques for Well-Being HERE. And stay tuned for an entire weekend of Cooking GAPS (TM) Style coming your way in Colorado, California, and Boston this year!!

For more about how much I love ferments, check out the Washington Post Food section article Fermentation: A Wild Way to Make Food Come to Life 🙂

Pickles and salsa

Fermented cucumbers, aka pickles and salsa! DEEEEEElish!

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