Crohn's disease Ulcerative colitis Chronic skin conditions Kidney problems Urinary conditions


Allergic and atopic conditions Degenerative skin conditions Chronic fatigue syndrome Fibromyalgia Myalgic encephalomyelitis (ME) Inflammatory bowel diseases


It would be wise for you to implement the GAPS program if


you're suffering from any of these diseases, or practically any other health issue. Dr. McBride explains: "Once you heal and seal your gut lining, and once you make


your digestive system healthy and working properly again, you'll be surprised how many various symptoms in your body origi- nated from your digestive system. Most [symptoms] start disap- pearing, because the health and the disease are usually born inside your digestive system. That's where they originate from." The GAPS Nutritional Protocol intends to restore the integ-


rity of your gut lining. Its dietary component consists of easily digestible foods that are dense in nutrition, including fermented foods. Learn more about the GAPS diet.


The Phenomenal Health Benefits of Fermented Vegetables But whether you're suffering from GAPS or not, cultured or


fermented vegetables will do great wonders for your health, as shown in their presence in virtually all native and traditional diets.


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Fermented vegetables are a mainstay in the GAPS diet. Remember, though, that cultured foods are very efficiency


detoxifiers – you may experience a "healing crisis" or detox symptoms if you introduce too many of these foods at once. Begin with very small servings, then work your way up to


the quarter- to half-cup serving size. This gives your intestinal microbiota the chance of adjusting. It is ideal to include a variety of fermented foods and bever-


ages in your diet, because each food will inoculate your gut with a mix of different microorganisms. There are many fermented foods you can easily make at home, including:


Cultured vegetables, including pureed baby foods Chutneys


Condiments, such as salsa and mayonnaise Cultured dairy, such as yogurt, kefir, and sour cream Fish, such as mackerel and Swedish gravlax


Fermenting Your Vegetables You can do wild fermentation, or allowing whatever is on


the vegetable or fruit that you're culturing to simply take hold and culture the food. However, this method is very time-con- suming.


It is suggested that you inoculate the food using a starter culture to speed up the fermentation process. Here's a recipe for making your own fermented vegetables,


and a video is available at http://articles.mercola.com/fermented- foods.aspx


• Shred and cut your chosen veggies.


• Juice some celery. This is used as the brine, as it contains natural sodium and keeps the vegetables anaerobic. This eliminates the need for sea salt, which prevents growth of pathogenic bacteria.


• Pack the veggies and celery juice along with the inoculants (starter culture, such as kefir grains, whey, or commercial starter powder, all of which can be used for vegetables) into a 32-ounce wide-mouthed canning jar. A kraut pounder tool can be helpful to pack the jar and eliminate any air pockets.


• Top with a cabbage leaf, tucking it down the sides. Make sure the veggies are completely covered with celery juice and that the juice is all the way to the top of the jar to eliminate trapped air.


• Seal the jar store in a warm, slightly moist place for 24 to 96 hours, depending on the food being cultured. Ideal temperature range is 68-75 degrees Fahrenheit; 85 degrees max. Remember, heat kills the microbes!


• When done, store in the refrigerator to slow down the fer- mentation process.


Are You Being Conned by Commercially Processed Fermented Foods? Your fermented food choices are not limited to vegetables. Here's a quick look at some of the ideal options out there:


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