OrganizerJune 22, 2020 at 12:15 pm
Welcome to the online home of the 4-Weeks GAPS Challenge. Thank you for your patience while we got this beta group set up on the HonestBody.com website.
This challenge is open & public, so if you have a friend you want to invite, you are welcome to!
DATES OF THE CHALLENGE:
- Start date – June 22
- End date – July 20
Personally, I will be doing Full GAPS for the 1st two weeks, and then starting Intro GAPS for the remaining two weeks. I will be phasing in the key components, such as working up to 5 cups of meat stock per day, and having ferments at every meal, etc.
- My intention is to post daily, or close to it…food pictures, next steps, & GAPS journaling via written posts & video messages, etc. I would love your regular involvement and feedback as well. Tell/show the group what you’re cooking and doing!
- Additionally, I’ll be answering questions of a general nature about GAPS stages & details.
- **However specific health questions need to be handled via the different channels I offer via my Services, which you can access here – https://honestbody.com/services/
MemberJune 22, 2020 at 8:50 pm
Thank you SO much, Melanie:)
You are MOST welcome, Karuna!
MemberJune 22, 2020 at 10:36 pm
Hi Melanie, thanks for doing this! I’ve been on and off GAPS to heal my severe eczema but haven’t been strong enough to stay faithful to all the rules. I’m hoping your posts will encourage me to stay the course! – Renee
I’m so glad you’re here, Renee 🙂
MemberJune 24, 2020 at 9:50 am
I’m so glad to read that you’re starting with Full GAPS first then easing into Intro. I love this gentle approach! I’m doing my meat stock today and will also start my 24 Sour Cream.
OrganizerJune 24, 2020 at 9:53 am
Thank you, Trudy!
MemberJune 24, 2020 at 2:21 pm
I’m lost! Are there instructions somewhere about what to do each day, or is this simply encouragement for people who already know how to do GAPS?
OrganizerJune 26, 2020 at 9:52 am
Thank you for the question. This first week is starting out casual and a bit loose.
I’ve been taking some much needed days “off” and I’m simply posting the Full GAPS food list, pictures of Full GAPS meals I’m eating, and encouragement to jump in, whether you do it perfectly at first or not.
Things will get a bit more structured next week.
FOR NOW, I WOULD ENCOURAGE YOU TO DO TWO THINGS:
- Start drinking/eating meat stock daily, whether its 1 cup, or the full 5 cups of therapeutic stock. See my post here for recipes and instruction – https://honestbody.com/gaps-diet-bone-broth-meat-stock/
- Start making as many Full GAPS meals as you are able to, with this food list – https://honestbody.com/wp-content/uploads/2020/02/GAPS-fridge-magnet-foods-PRINT.pdf
MemberJune 24, 2020 at 10:29 pm
I’m so grateful that we can start this way. I have been following you for years and have considered coaching and other courses but have been so “sick” that I knew I wouldn’t follow through. I am new to all of this and have struggled with even the simplest of things like making stock or broth. I work hard at not judging myself and accepting where I am, so I am okay with where I am while I am also ready to learn all I can. I am a very visual learner so seeing it done is so much easier for me than reading it.
How do I make my broth? Not the how to meaning water and cook time and ingredients but the details of cook in the pot, then strain, and do I keep grease or no grease or what containers to use, etc. I have ruined a lot of stock for various reasons but the common denominator is not having a smooth system.
Then fermenting…. I guess I can write all of this in the GAPS question thread, so others can see too. Hi and I’m so glad I am here. Thank you for doing this!!
OrganizerJune 26, 2020 at 9:55 am
Great questions, and when I’m back in my kitchen, I’ll post a video of my stock straining process.
These days, I love to use my Instant Pot for making low-histamine stock/broth, and its so easy to strain through a wire mesh strainer, into my glass Pyrex bowl (which I use multiple times per day).
I keep ALL the fat in my broths, but my body is adjusted to eating plenty of fat. You may want to cool your stock, and then remove some of the fat initially.
FAT DIGESTION HELPERS:
- Beet kvass
- Betaine HCl
- Biotics Beta TCP
- Sauerkraut & sauerkraut juice
I’m glad to have you join us, Leanna!
MemberJune 29, 2020 at 6:42 am
I noticed you do the broth in the instapot for histamine problems. Our daughter who is 8 was diagnosed with histamine intolerance DAO deficiency when she was 5. So I also do quick broth. But I’ve wondered so often how it compares nutritionally to slow cooked broth. Will we get enough healing? We have to do GAPS with fresh cooked food at every meal. It is rather challenging.. .sometimes downright discouraging. She can do ferments ok now that I use certain fermenting lids that work for her. 👏👏👏
OrganizerJune 29, 2020 at 8:13 am
Great question, Nicu, and this is one I go into depth answering in my article about meat stock vs. bone broth, which you can read here – https://honestbody.com/gaps-diet-bone-broth-meat-stock/
I hope that helps!
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