GAPS questions

[Guest guest]

Sanj, I think the answers to your questions depend on where you are starting from, i.e., how ill you and/or your family members are. I have a son with longstanding leaky gut but who did not have diarrhea or constipation previously. We used most seasonings right away - I think garlic and onion are especially helpful on GAPS. But you should just monitor your reactions.

As for yogurt vs. kefir, I tried kefir first and had a strong reaction, Dr. Natasha told us it is very powerful and that yogurt is a better place to start. Again, it depends on your track record with dairy and your starting point.

I think the raw fruits/veggies thing depends on whether diarrhea is present. We've been doing lots of raw veggies (salads, cucumbers, etc.) and lots of fermented veggies - Dr. Natasha encourages this, and she makes a big deal out of having veggies every time you have meat (to ensure proper ph balance, I think). If you are diarrhea-prone, go slower, otherwise it seemed to be okay for us to introduce raw fruits/veggies fairly soon.

Good luck.

Sanj wrote:

1. What about seasonings like curry, onion, garlic, lemon pepper. etc (all organic)? Do I need to be careful and add them slowly too?2. Regarding yogurt - can I use homemade kefir instead? - we have our own milk cow and I've got grains. If not, does anyone have a suggestion for a yogurt starter? I can get goat's milk if I need to, but how can I tell whether goat or cow is better for my family.3. When moving on to a veggie like zuchinni, does it need to be peeled and de-seeded at first, at this early stage?4. How can you tell if you're ready for raw fruits and veggies? I've read the book and scoured www.pecanbread.com and am missing a "clear" sign - maybe from the toxins in my system . Undigested food in the stool, behavioral symptoms, stool abnormalities, etc. seem rather vague to me (well, I guess not the first one). I'm just not wanting to make a mistake and move too fast.