This is a very short update. I have wanted to share it with you, but no matter what I do, I can’t make any more words come out. 😉
Last April, my family started the GAPS diet, to help with healing some lingering issues. We stayed on it for seven months, through October. Currently, we are back to a “normal” traditional food diet. Normal = everything on GAPS plus starchy vegetables and soaked/sprouted/fermented grains.
If I’m honest I would have to say our last weeks on GAPS weren’t that fun. But — I blame us for that, not GAPS. Our family was experiencing boredom and disinterest in food. Personally, I missed cooking with sourdough and having more options when it came to cooking.
Going off GAPS, I experienced a recurrence of seasonal allergies almost right away. I was so disappointed, and wondered if I should go back on GAPS just for myself.
I didn’t do that, though, because I figured out that wheat was my trigger. You see, when I started up the sourdough starter after the seven month break, I used whole wheat flour. But my allergies! They came back with a vengeance.
Then I decided to see how I fared if using spelt for all our baked goods. Good news: my allergies subsided and my chronic cough (that had come right back) is once again healed. I have no other issues.
Originally, we started GAPS for my and my son’s allergies, and for digestive (and other) complaints in my husband. My son’s allergies are not only seasonal but present as eczema. He’s pretty clear now and has remained so off GAPS. (Yay.) My husband continues to take digestive enzymes, out of necessity, and go light overall on the grains. We eat more rice and millet than anything else, and all the sourdough is spelt. The broth, healthy fats, fermented foods, honey, pastured meats, etc. continue to nourish us.
As I mentioned in my first podcast of the year, this feels like a good place for us. However, as with anything, we are open to adjusting as needed.
And that’s all I have to say in this personal GAPS update.
How is GAPS going for YOU???
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