If you’ve had digestive troubles for a while it can be hard to know whether your digestive system is working well. The Bristol Stool Scale can be used to help determine whether you are in good shape to move forward.
In the second stage, you continue all the same foods from the first stage.
You also add in:
- Raw, organic egg yolks, followed by soft-boiled eggs, if the sensitivity test is passed and no allergy is suspected.
- Stews and casseroles made of meat, vegetables, and animal fat
- Increased amounts of the probiotic foods from Stage 1
- Fermented fish or Sweedish gravlax
- Homemade ghee
Now for a bit more info on working these foods into your routine and diet:
Raw, organic egg yolks, followed by soft-boiled eggs
If the sensitivity test is passed and no allergy is suspected, start with raw, organic egg yolks. You can raise your own hens, buy from a farmer or neighbor, or even find them at the grocery store. However, don’t be confused by words like “natural,” “free-range,” or “Omega-3.” You want ORGANIC!!! Drop the yolk into your soup, and stir. It will add flavor and easily absorbed nutrition to your soup. Start with one egg yolk per day, and increase to an egg yolk in each bowl of soup.
Once you are tolerating egg yolks in your soup, you can try adding soft-boiled whole eggs to the soup, with the whites cooked and the yolks still runny.
Stews and casseroles made of meat, vegetables, and animal fat
At this stage avoid spices, but you may season your stews and casseroles with fresh herbs and salt. Choose meats with a lot of fat for these meals!
Increased amounts of the probiotic foods from Stage 1
Gradually increase all the fermented foods you have already added.
Fermented fish or Sweedish gravlax
Here are the abridged recipes from the book, Gut and Psychology Syndrome, Revised and Expanded Edition by Dr. Natasha Campbell-McBride, MD, MMedSci(neurology), MMedSci(nutrition), pages 189 and 190.
skinless and boneless salmon fillet
1 liter water at room temperature
1.5 Tbsp salt
1 Tbsp honey
fresh dill and coarsely ground black pepper
The fish has to be very fresh. Cut the fish into 0.5 cm thick slices and place in a dip tray. Sprinkle with finely chopped dill and black pepper. Dissolve the salt and the honey in the water to make a brine. Cover the fish with the brine and leave at room temperature for 1-1.5 hours. Pour the water out and serve the fish.
3-4 very fresh large herrings or mackeral
1 small white onion (optional)
1-2 Tbsp peppercorns
5-7 bay leaves
1 tsp coriander seeds
fresh dill or some dill seeds
1 cup of kefir whey
clean glass jar and tight-fitting lid
Skin the fish and remove large bones, cut into bite-size pieces. Peel and slice the onion. Put the pieces o the fish into the glass jar, mixing with all the herbs and spices. In a separate jug, dissolve 1 Tbsp o sea salt into some water and add 1/2 cup of the kefir whey. Pour this brine into the jar until the fish is completely covered. If the fish is not covered add water until it is. Close the jar tightly and leave to ferment for 3-5 days at room temperature, then store in the fridge. Consume within 1-3 weeks.
Even if you have not introduced other dairy products, you can try introducing ghee. (Of course, do not introduce anything to which you have a known allergy and always consult your health care practitioner if you are concerned about introducing a particular food.) In the book (page 149), it states:
“Ghee is usually well tolerated by most GAPS people, regardless of diarrhoea or constipation and regardless of reactions to other dairy products. So, I recommend that all GAPS people try to introduce it, even if other dairy products have not been introduced yet.”
Ghee is clarified butter. Butter is already naturally low in lactose, because the lactose stays in the liquid that comes off in the churning process. When you make ghee, you remove the casein protein from the butter. This changes the butter so that it can be used to cook with at high temperatures, and makes it safer for some people who are sensitive to casein. Here is how we make ghee.
Prep for Stage 3
In Stage 3 you’ll start using your food processor and dehydrator in earnest. You’ll also start eating your fermented veggies! You’ll want to make sure you have some room carved out so that these projects don’t take over the house!
If you need a bit more guidance on getting all set up to start GAPS, check out these related posts:
- GAPS Resources
- Starting GAPS
- It’s so Easy – GAPS Intro Stage 1
- It’s so Easy – GAPS Intro Stage 2
- It’s so Easy – GAPS Intro Stage 3
- It’s so Easy – GAPS Intro Stage 4
- It’s so Easy – GAPS Intro Stage 5
- It’s so Easy – GAPS Intro Stage 6
- The GAPS Full Diet
This post is part of the Probiotic Food Challenge on Real Food Forager!