Cultured dairy is a large part of the Gut and Psychology Syndrome diet, which is exactly why so many people with dairy allergies or sensitivities tend to avoid it. Unfortunately, these same people also miss out on the opportunity to heal.
Enter chef, author, and teacher Monica Corrado. Using non-clinical language all readers can understand, Corrado continues to unravel the myths and misconceptions people bring to GAPS. Where the first book in her series examined the important differences between meat stock and bone broth, this time the author turns to the unique role of dairy. Cooking Techniques for the Gut and Psychology Syndrome Diet, Part II: Culturing Dairy is an easy-to-understand, step-by-step guide on how to successfully implement nutritious cultured dairy products back into your diet.
As Corrado explains in her introduction, allergies and sensitivities are symptoms of a “leaky gut.” This is a damaged small intestine that can no longer break down food or absorb the nutrients the food should provide. If left unresolved for a long time, the consequences can be dire to your health. GAPS, or Gut and Psychology Syndrome, is based on the fundamental idea that diseases take hold when your gut ceases to function the way it should, and it seeks to address a range of disorders and chronic conditions that can be traced back to a leaky gut.
How do you know if you or if someone you love has a leaky gut? “Symptoms tell the tale,” says the author. These symptoms can and often do include food sensitivities, including dairy, as well as constipation, IBS, mood swings, and even depression. A leaky gut can also contribute to the “alphabet soup” of brain function disorders that plague so many of our children: ADD, ADHD, autism spectrum, OCD, SPD, and autoimmune disorders.
When it comes to dairy specifically, most people experience sensitivities rather than true allergies—and those in the latter category may be even more wary of GAPS. Yet there’s no need to fear. When dairy is cultured for a minimum of 24 hours, nearly all of the lactose is predigested for you, greatly reducing the chances that you’ll suffer your usual array of symptoms. And if you follow Corrado’s “Dairy Introduction Protocol” in Chapter 5, there’s no guesswork in figuring out what dairy product is safe to eat or when it’s safe to eat it.
Over the course of eight chapters, Corrado covers a range of important topics and answers essential questions:
- What Is “Dairy” and Why Culture It?
- Which Milk Is Best? Why?
- Why Homemade Cultured Dairy Products?
- To Introduce or Not to Introduce Dairy?
After that, Corrado moves on to the techniques—all far easier than you imagine—for making a full range of homemade cultured dairy products:
- Cultured Butter
- Crème Fraîche, or Cultured Cream
- Sour Cream
As a society, we’re only now taking our first steps toward understanding the profound implications of digestive health: improve it, and your physical and mental well-being will follow. We already know we can heal ourselves by doing something as simple as making different food choices, and now this series from Monica Corrado just shows us how easy it can be.
About the Author
Monica Corrado, MA, CNC, CGP, is a teaching chef and holistic Certified Nutrition Consultant. With her cooking classes, lectures, and books (not to mention these whimsical, wonderful kitchen charts), she has devoted her career to helping both children and adults reclaim their natural well-being through nourishing traditional food, especially those who suffer from ASD, AD/HD, Aspergers, allergies, and autoimmune disorders. As a dynamic speaker, consultant, and author, she’s passionate about illuminating the connection between food and well-being. Monica lives to give others the tools they need to cook nourishing, traditional food—as well as the knowledge and inspiration they need to teach others. To learn more about Monica, check out her website Cooking for Well-Being.