The How's

I have heard so many success stories about the GAPS and SCD diets. I know they are scientifically sound and, once allowed the full range of foods, could be very nutritious and satisfying.

But I am not ready emotionally or physically to jump right in. So what am I doing? I am practicing. I aim to make 70% of meals grain, sugar, and lactose free. My goal is eventually is to get to 100%, but this allows me to re-adjust my shopping, my cooking, my tastebuds, and my emotional attachments to food and get prepared for the full diet.

The ironic thing is, I thought I already ate very healthy. I bought many things organic, stayed away from artificial ingredients, and did most of my grocery shopping at Trader Joe's or sometimes Whole Foods. But my eyes have been opened recently that although that may have been better than the Standard American Diet, I still have a long way to go.

For further reading that will explain some of the principles I am trying to incorporate into our new way of eating, you can read Nourishing Traditions by Sally Fallon.