These are only some of the signs that your body does not have enough of the right kind of fats. Did you know that women should be 28% made up of fats? Men should be about 18% fat. 60% of our fat needs to be constantly replaced. This is why it is important to have fats in our diets throughout the day, every day.
Eggs are an actual superfood, packed with protein, healthy fat, numerous vitamins, zinc, magnesium and more. Not only are they full of nutrients, these nutrients are also easy to digest. Raw egg yolks in particular are often equated with breastmilk in the ease of nutrient absorption basically without any digestion needing to be done first. For people with digestive issues, a food that needs almost no digestion in order to get the benefits is a huge win!
With talk of viruses so prevalent, many people have been introduced to the concept of zinc deficiency. However, this is not a new thing - in the 1930s zinc was found to be essential for humans. In the 1960s it was found that deficiency of zinc can cause several symptoms. More recently we have been finding more and more symptoms associated with zinc deficiency as the world seems in general very zinc deficient. Some estimates show that zinc is involved in more body functions than any other mineral.
Welcome to our new, comprehensive GAPS Program designed for those who are determined to heal their minds and bodies holistically through food and professional naturopathic support. This program is based on the understanding that in order to heal your mind and body, it is necessary to address the foundations of gut health and emotional health.
The GAPS Legal Fudge is a delicious holiday recipe and easy to share with family and friends! This recipe comes together quickly, besides the melting of the coconut butter and oil. I like making this recipe on a snowy day because it’s fun to chill the pans in a snowbank! It makes me feel like a pioneer.
For the citrus fudge, you can use any citrus you like. I prefer orange. You can also use all shredded coconut if you like. I prefer a little crunch in my fudge and like to add the flakes.You can make these flavors on their own and keep them separate. However, I prefer the two flavors together.
To combine the flavors, make the chocolate peppermint fudge first and put it in the freezer for 10 minutes to chill rapidly while you make the citrus fudge. Once chilled, pour the citrus fudge over the top and chill again.The fudge keeps for quite a while and doesn’t melt easily at room temperature. Even so, storing in the fridge is best.Enjoy!
½ cup coconut butter
½ cup coconut oil
½ cup cocoa powder
½ cup honey
2 tsp peppermint extract or 2 drops peppermint oil
1 tsp vanilla extract
3/4 cup shredded coconut
¼ cup coconut flakes
Melt coconut butter on medium heat by adding water to the bottom of a pot and placing jar on top. Or add jar and water to crockpot and heat for two hours until melted.
Melt coconut oil in a separate pot. Crush coconut flakes into smaller pieces.
Combine coconut butter, coconut oil, cocoa powder, honey, peppermint, vanilla, shredded coconut and coconut flakes into a food processor.
Spread mixture into a pan.Chill for 30 minutes.
Add hot water to the sink. Float pan in mixture approx 1 minute until mixture releases from sides. Dip a knife in hot water then slice fudge into pieces.
½ cup coconut butter
½ cup coconut oil
⅓ cup raw honey
1 tbsp citrus zest
2 tbs citrus juice
3/4 cup shredded coconut
¼ cup Coconut Flakes
Melt coconut butter on medium heat by adding water to the bottom of a pot and placing jar on top. Or add jar and water to crockpot and heat for two hours until melted. Melt coconut oil in a separate pot.
Combine coconut butter, coconut oil, cocoa powder, honey, peppermint, and vanilla into a food processor.
Spread mixture into a pan.Chill for 30 minutes.
Add hot water to the sink. Float pan in mixture approx 1 minute until mixture releases from sides. Dip a knife in hot water then slice fudge into pieces.
While these brownies are not as sweet as conventional brownies, they were deemed by some tasters on the GAPS Diet as being “Better than Brownies.” These GAPS legal brownies are dairy free, gluten free, sugar free, and egg free.
Even better, besides the 24 hour fermentation time needed for the almond flour, these brownies can be made very quickly! These brownies actually get better over time so it’s actually better to make them a day before to let the flavors meld. They would be delicious eaten alongside homemade ice cream or with homemade whipped cream and fruit.
2 cups of almond flour
5 tablespoons Whey
18 dates
½ cup Filtered Water
1/2 cup Coconut Oil + extra to grease the baking dish
¼ cup Cacao Powder
½ tsp Vanilla Extract
¼ cup Cacao Nibs (optional)
¼ cup Crispy Nuts (optional)
24 Hours Before:
Add almond flour and cacao powder to a bowl. Use a fork to get rid of almond flour clumps.Add whey and stir to moisten.Cover and leave on counter to ferment for 24 hours.
The Next Day:
Cut up 18 dates, removing the inner pit.Add ½ cup Filtered Water.
Cook on low heat until dates are soft and water is absorbed, about 4-6 minutes. (think like making applesauce.) Watch closely to make sure dates don’t burn. You may need to add more water as you go depending on how dry your dates are so they’re able to fully hydrate without burning. Be sure not to add too much or it will thin the eventual date paste.
When dates are soft, turn off the heat. Puree the mixture in the pot with an immersion blender or add to a blender or food processor until smooth. The smoother the date texture, the more appealing the brownies!Preheat oven to 350.Grease a baking dish or pie pan with coconut oil. Do not use a metal baking dish or the edges will burn.
Combine coconut oil and dates into the almond flour mixture. If you’re using a blender, add the coconut oil to the blender and blend until smooth before adding to the flour mixture. Optionally, add cacao nibs and crispy nuts.
Stir the mixture until smooth, being sure to get all the clumps out. You want the mixture to be as smooth as possible. The batter will be thick. Add batter to greased baking sheet and smooth out.
Bake for 45 minutes until the knife comes out clean. Check after 30 minutes. Serve and enjoy!
Notes:
Instead of date paste, you can use applesauce but the brownies will not be as sweet and you will need to make your own applesauce that is thick so it creates the right consistency.
These brownies get better with age!
These are dairy free, gluten free, sugar free, egg free and legal on GAPS.
It is currently one of the most common diseases in the civilized world. But did you know that despite all of our medical advances, the occurrence, as well as complications and deaths related to asthma have skyrocketed? Asthma is more common than it used to be, and it's also more severe. Since 1980, the death rates for asthma have increased by more than 50% [1] In fact, asthma deaths were considered rare in the early 1900's [2]. So what changed?
First, our world became more toxic. The effects of industrialization had taken its toll on our air, water and food. Additionally, we began to manufacture food-like substances to replace real food. These food-like substances are full of chemicals and preservatives, which had an unknown effect on the human body.
Second, we replaced saturated animal fats with hydrogenated vegetable oils and trans-fatty acids. This was a double whammy on our lungs. We removed the substance it relied most heavily on to function properly (saturated fat) and gave it a replacement fat full of toxins and unknown substances that it now had to deal with.
Third, medications like bronchodilators and other inhalers were invented. This forces the airways open against the body's desire to close off an area to allow for lung repair. Before medication were invented, asthma rarely caused death and was generally considered a benign condition. To find out more about the root cause of asthma, and how the body works, check out my new video below!
References: [1] http://www.asthmamd.org/asthma-statistics/ [2] http://www.atsjournals.org/doi/full/10.1164/rccm.200402-185OE
Food allergies are a popular topic right now, and it seems like more and more people are reacting to foods. If you don't react to a certain food, then you probably know someone who does.
First, let’s clarify what I mean by a “food allergy.” The technical definition of a food allergy is a specific immune response to a protein that is in contact with, or is inside, the body.
For the purposes of this article, I am referring to a food allergy in the popular sense, which means any reaction that happens after eating a certain food.
Food reaction symptoms can include itching, hives, headaches, fatigue, cough, runny nose, breathing difficulties, bloating, upset stomach, flatulence, diarrhea or constipation, fever, reddened ears or cheeks, nerve pain, irritability, mood swings, blood sugar instability, and sleeping problems.
And it seems like food allergies are increasing. The questions is, why? There are many theories:
It’s just a fad, simply the latest craze to jump on.
We have gotten better at diagnosing.
It’s a government conspiracy.
Our bodies have changed, or maybe our food has.
These are all good theories, but what is the truth? I think there is sometruth in many of these theories, but I think it has the most to do with the last one. Our bodes and our food have changed.
I do not believe that doctors are better at diagnosing disease, and the increase is too significant to be written off for a health fad. But if we look at our modern methods of raising, preparing and eating food compared to any other time in human history, we see that there are huge differences! Let’s look at the way we grow, prepare and eat food to find out.
There is a difference between an food allergy, and a digestibility problem. How food is grown and prepared makes a huge difference in how easy it is for our body to digest it.
For example:
Hybrid breeds and GMOs may not be recognized by the body.
Pasteurization and canning change the protein structure.
Soaked or sprouted nuts and grains are more digestible.
Meat from animals eating inappropriate foods can cause reactions.
Soy is highly indigestible unless fermented for a long time.
Mold (often found on nuts and grains) is often undetectable.
So sometimes a person isn’t actually allergic to a food, but is reacting to the modification, processing, or lack of processing that a food has gone through. So before you write off whole, real foods like eggs, dairy, meat, and even grains, look at how it was raised and prepared. You may find that you don't have to limit those foods!
Most of the time, an allergic reaction is not the fault of the substance (allergen) itself, but comes from a leaky gut and overactive immune system.
Substances we come into contact with (or eat) are supposed to be stopped by barriers (skin, mucus membrane, or gut lining). If the substance is beneficial to our body, it is broken down, and then allowed to be absorbed into the bloodstream. If it is harmful it is kept out and removed. When we have damaged membranes (like a leaky gut), substances enter the bloodstream without being analyzed or broken down. This causes an inflammatory reaction, including the symptoms listed above. When the problem is corrected by healing and sealing the gut lining, substances can no longer get into the bloodstream to cause a reaction, and the reaction disappears!
Every food reaction has the potential to be reversed. So before you limit yourself to a gluten or dairy-free life, consider changing your food sourcing or preparation, and addressing any underlying issues in your gut. You may not need to avoid that food forever! If you or your child has food reactions, here's what you can do about it:
Eat more animal fat, especially grass-fed butter
Drink meat stock regularly (directions)
Remove the food you react to (until your gut is healed)
Start taking a probiotic (see which ones I recommend)
Start buying food that is raised naturally
Prepare food properly (check out Nourishing Traditions)
Find a practitioner who understands how to heal allergies
As with all change, healing takes time. Be patient with yourself and your body. You will likely notice a positive change right away, however you may not see significant changes for months. Press on! Keep going! You can do it!
Keep on the journey, Onward!
Note: Some reactions to foods are very severe, and are not so simply reversed, such as in anaphylaxis. Sometimes these reactions can be overcome, and sometimes they cannot. If you have an anaphylactic reaction to a substance, I do not recommend trying that substance on your own. It’s best to work with a practitioner. Disclosure: Contains affiliate links, which help support my blogging. Your trust is important to me, and I only recommend resources I trust.
