The Gut and Psychology Syndrome Diet

“All diseases begin in the gut” - Hypocrites (460-370 BC)

The GAPs diet, developed by Dr. Natasha Campbell McBride (a neurologist, nutritionist and ASD mother), is based on the principle of restoring digestive health for improved neurological function and development.

It resembles the Specific Carbohydrate Diet but does not permit dairy products because casein may trigger or inflame allergies and intolerances as well as affect brain function. Dairy is to be avoided, with the exception of ghee (clarified butter) until the digestive health is restored and then may be reintroduced in some individuals.

If the GF/CF and SCD diets do not resolve digestive and neurological issues, then it is worth trying the GAPs approach. The GF/CF diet substitutes gluten containing foods with other processed and refined carbohydrates that continue to feed gut pathogens (candida, bacteria, fungi, virus) and the SCD permits casein which may perpetuate inflamed gut and the opioid effect on the brain. It is best to consult a knowledgeable practitioner about the right diet.

Along with dietary intervention, Dr. McBride requires supplementation (vitamins, minerals, amino acids, essential fatty acids), detoxification and lifestyle practices in treating Autism, ADD/ADHD, Dyspraxia, Dyslexia, Schizophrenia, anxiety and depression. Her book Gut & Psychology Syndrome explains why the current generation has the highest incidence of neurological issues and why all of the above disorders run in families. The book also has great GAPS recipes.

“Do you know what breakfast cereal is made of? It’s made of all those little curly wooden shavings you find in pencil sharpeners!” Roald Dahl – Charlie and the Chocolate Factory.

Recommended Foods

Almonds ( nuts butter and oil) Apples Apricots (fresh and dried) Artichoke (French) Asiago Cheese Asparagus Aubergine (egg plant) Avocado (and Oil) Bananas (ripe only with brown spots in skin) Beans: dried white (navy), string beans and lima beans Beef fresh and frozen Beets or beetroot Berries all kinds Black white and red pepper, ground and corns Black radish Blue cheese Bok Choy Brazil Nuts Brick Cheese Broccoli Brussels Sprouts	Butter Cabbage Camembert Cheese Canned fish in oil or water only Cappers Carrots Cashew nuts fresh only Cauliflower Cayenne Pepper Celeriac Celery Cellulose in supplements Cheddar Cheese Custard Apple Cherries Chestnuts Chicken Fresh or Frozen Cinnamon Citric Acid Coconut milk Coconut oil Coffee weak and freshly made not instant Collard Greens Colby Cheese Courgette Coriander Cucumber	Dates dried and fresh Dill Duck fresh and frozen Edam Cheese Eggplant Eggs, fresh Fish fresh or frozen canned in its juice or oil Game Garlic Ghee – home made Gin occasionally Ginger root fresh Goose Gorgonzola cheese Gouda cheese Grapefruit Grapes Havarti cheese Hazel nuts Herbal teas Herbs fresh and dried with out additives Honey – natural Juices freshly pressed from permitted fruits and vegies	Kale Kiwi Fruit Kumquats Lamb Lemons Lentils Lettuce Lima beans (dried and fresh) Limburger Cheese Limes Mangoes Meat Melons Monterey Jack Cheese Muenster Cheese Mushrooms Mustard seeds, pure powder and those will permitted ingredients Nectarines Nut flour or ground nuts (nut meal) Nutmeg Nuts- all freshly shelled not roasted salted or coated Olive Oil, virgin cold pressed
Olives preserved with out sugar and other additives Onions Oranges Papayas Parmesan Cheese Parsley Peaches Peanut butter without additives Peanuts fresh or roasted in shells Pears Peas, dried split and fresh green Pecans Peppers (capsicum) Pheasant Pickles without sugar etc Pigeon Pineapples Pork Port du Salute Cheese Poultry Prunes additive free or in own juice Pumpkin Quail Raisins Rhubarb Roquefort Cheese Romano Cheese Satsuma Scotch occasionally Shellfish Spices single without additives Spinach Squash Stilton Cheese String Beans Swiss Cheese Tangerines Tea fresh weak Tomato Puree pure with additives( salt ok) Tomato juice pure with out additives (salt ok) Tomatoes Turkey Turnips Ugly Fruit	Uncreamed cottage Cheese Vinegar (cider or white) allergy free Vodka very occasionally Walnuts Watercress Wine dry white or red Yoghurt – home made Zucchini. Foods to avoid Acesulphame Acidophilus milk Agar- agar Agave syrup Algae Aloe Vera Amaranth Apple Juice Arrowroot Aspartame Astragalus Baked Beans Bakers Yeast Baking Powder and raising agents of all kinds Balsamic Vinegar Barley Bean flours and sprouts Bee pollen Beer Bhindi or okra Bicarbonate of Soda Bitter Gourd Black eyed beans Bologna Bouillon (stock ) cubes Brandy Buckwheat Bulgar Burdock root Butter beans Buttermilk Canellini beans Canned Vegetables and fruit Carob Carrageenan Cellulose Gum	Cereals including all breakfast cereals Cheeses processed and cheese spreads Chestnut flour Cherve Cheese Chewing Gum Chickpeas Chicory Root Chocolate Cocoa Powder Coffee instant and substitutes Cooking Oils Cordials Corn Cornstarch Corn syrup Cottage Cheese Cottonseed Couscous Cream Cream of Tartar Cream cheese Dextrose Drinks – soft Faba beans Feta cheese Fish – preserved smoked salted, breaded and canned with sauces Flours from grains FOS (fructooligosaccharides) Fructose Fruit canned and preserved Garbanzo Beans Gjetost Cheese Grains – all Gruyere Cheese Ham Hot dogs Ice-cream commercial Jams Jellies Jerusalem artichoke Ketchup commercial Lactose Liqueurs Margarines and butter replacements	Meats, processed, preserved smoked and salted Millet Milk from any animal, soy, rice, canned coconut milk Milk dried Molasses Mozzarella cheese Mungbeans Neufchatel cheese Nutra sweet (aspartame) Nuts, salted roasted and coated Oats Okra Parsnips Pasta of any kind Pectin Postum Potato white Potato sweet Primost cheese Quinoa Rice Ricotta Cheese Rye Saccharin Sago Sausages commercially available Seaweed Semolina Sherry Soda soft drinks Sour cream commercial Soy Spelt Starch Sugar or sucrose of any kind Tapioca Tea – instant Triticale Turkey loaf Vegetables canned or preserved Wheat Wheat germ Whey powder or liquid Yams Yoghurt - commercial

Baked beans or French Cassoulet – Natasha GAPS

500g White (navy) Beans

1 Duck

1 Tbsp cider vinegar

1tsp sea salt

2 Tbsp tomato puree

cayenne pepper and black pepper

5 – 6 bay leaves, spring rosemary and a teaspoon of thyme

Soak the beans in water 12-24 hours drain and rinse well in cold water and drain again

Cut all the meat fro the duck: the legs, wings breasts and all the fat/ Cut meat in chunks and the fat into small pieces. The carcass of the duck and the giblets you can use for making meat stock latter.

In a large pan put 2 litres of water, cider vinegar, sea salt , tomato puree a pinch of each cayenne and black pepper, bay leaves rosemary and thyme. Mix in the beans and the duck pieces ( the meat and the fat). Cover the pan with a lid and put it into an oven. Cook at 120 degrees C (250 F) for 4-5 hours. Checks occasionally if the beans are getting dry add more water. Serve Hot. The baked bean left fro this meal will keep in the fridge for a long time and can be served with other dishes.

Pizza Crust GAPS

2 ½ cups of ground almonds (almond meal)

¼ cup of soften butter (or coconut oil, goose fat, duck fat or homemade yoghurt or creme fraiche)

3 eggs

Mix all ingredients well you may want to mix more or less almonds to reach a porridge like consistency.

Spread onto baking tray covered on greased paper in a layer about 2cm thick. Bake in oven at 150 degrees C for about 30 minutes. Check with a dry knife if it is ready. Allow to cool before topping with tomato puree and pinch of salt. On top you can put you choice of fillings capsicums mushrooms, pieces of cooked meat or sausages, slices of tomatoes, chopped greens, anchovies, fish prawns and pineapple. Etc. Put grated hard cheese ( cheddar or parmesan) on top of your filling if the patient is at the stage when he or she can tolerate cheese. If the cheese is not tolerated then you can use home made mayonnaise instead.

Mayonaise.

1 whole egg

1 cup of olive oil or slightly more

1 tablespoon of white vinegar of lemon juice

¼ teaspoon dry mustard powder

salt and pepper to taste

a little honey to taste.

Blend in food processor for a few seconds: egg, lemon juice ( or vinegar) mustard, salt, pepper and honey. While the machine is running, add the oil in a fine stream. Do not add oil quickly, it should take a t least 60 seconds. As mayonnaise thickens, the sound of the machine will deepen.

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