Get self-health education, nutrition resources, and a FREE copy of A Terrible Ten: Health Foods That Ain't ebook.
If you or someone you care for is on the Gut and Psychology Syndrome (GAPS) diet, you could be dealing with a problem that you don’t even know about. The result could be a slower recovery, aggravated symptoms, or other unhealthy consequences.
But don’t worry—chef, teacher, and author Monica Corrado is here to fix it. The Complete Cooking Techniques for the GAPS Diet is equal parts cookbook and culinary class. In nonclinical language all readers can understand, Corrado brings new clarity to a topic that confuses a good many people on the GAPS diet: the proper role of meat stock and bone broth. When you make them. How you make them. Why you make them. And, crucially, why mixing them up isn’t a good idea. These are four key questions that everyone on the protocol should know the answer to, and Corrado provides them.
If you’re not quite sure why such healthy ingredients can cause unhealthy consequences in some individuals, check out Corrado’s post “The Dark Side of Bone Broth.” Though Bone Broth provides minerals in a state that’s easily absorbed by the human body, Corrado points out that the high amounts of glutamic acid in it can trigger seizures if you’re prone to them, as well as other neurological symptoms such as brain fog, migraine headaches, dramatic mood swings, stimming, and nervous tics. That’s why she emphasizes that many people—including the vast number of children in our country with nervous system disorders such as ADD, ADHD, and Autism Spectrum Disorders—shouldn’t drink bone broth.
But there’s more to learn, and Monica Corrado’s latest offering will help you do just that. With her cooking classes, lectures, and previous book With Love from Grandmother’s Kitchen (not to mention these whimsical, wonderful kitchen charts), she’s devoted her career to helping both children and adults reclaim their natural well-being through nourishing traditional food.
Along with Gut and Psychology Syndrome by Dr. Natasha Campbell-McBride (who also provides the introduction here) and The Heal Your Gut Cookbook by Hilary Boynton and Mary G. Brackett, The Complete Cooking Techniques for the GAPS Diet is destined to join the list of essential GAPS books.
Thanks for clearing up the confusion, Monica!
My pleasure!! 🙂
I discovered bone broth about a month ago through a customer who is an 89yr old bioengineer. I am by no means a Betty Crocker type, more like kitchen intolerant, but something about his praises of the wonders of bone broth compelled me to try it for my hypothyroidism. I researched about 20 websites for recipes, I began my bone broth journey horrified at the sight chicken feet. I got the skimming and scum thing down, did the broiling after that (although not really sure of the benefits of this step, just that all the recipes I researched agreed on this), slow cooked for 24 hrs and shrieked with joy when it actually gelled. After my 4th batch I got the flavor I’m proud of enough to share my newfound health treasure. I’ve noticed improvement in my skin, hair, emotions and mental sharpness. I have so much faith in my bone broth and want to continue my journey. So happy I found you because I have noticed that in the beginning I would get slight brief headaches but no longer. Now recently I’ve begun itching, not crazy but enough to notice that it happens when I drink the broth. Also I broke out a little in my forehead but that’s gone. The itching does linger. My last symptom is that my left knee gave out on me my randomly last week and swelled. It’s getting better ( I do remember I had steak twice that week so don’t want to blame everything on my precious bone broth). My question is do you think I may be glutamate or histamine intolerant? Apologies for my long post but really grateful to share. Thank you.