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.
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
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.
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!!
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. 👏👏👏