Reversing Food Allergies & GAPS Intro

I’m a bit late to this but wanted to make sure everyone has heard about the Reversing Food Allergies online course held by Cheeseslave. If you’re trying a diet like GAPS or SCD to heal your gut, this will be a great learning opportunity. The course provides lots of information about food allergies, healing and detoxing, how to prepare many different foods to heal the gut and recipes for breakfast, lunch, dinner, snacks and desserts.

This is being offered at a great time which happens to coincide with a few people doing the GAPS intro together. Baden from the GAPS Guide wrote about it in detail here: http://gapsguide.com/2011/03/16/intro-april-11th/. This is a perfect opportunity to do the intro diet with the support and motivation of others, while learning all the tools you’ll need to carry forward and fully heal with a diet like this.

Here is a sample video from the class, demonstrating how to make beef stock

Click here to see the class outline and watch a sneak peak video of the online course.


I have been following the Specific Carbohydrate Diet since January 2008 to recover from Celiac disease. As part of the diet, I don't eat grains, sugar or potatoes and prepare all my meals from scratch.

One Comment

  1. i was struck by how much plastic was used to package all of her foods before she put them in her stockpot – yikes. considerable opportunities for BPA and related plasticizers to be exposed and leach into one’s foods.

    There is one really crucial thing that she skips and its a shame – it is a basic technique that is core to any training in cooking – when you make stock you roast the bones first (not coated with flour like u do with stew) – you also roast off the mirepoix (onions, celery, carrots).

    Finally, using a tall skinny pot (reduce liquid loss) you bring to a bare simmer and then continuously SKIM off foam until it no longer forms – the foam is not just an aesthetic thing (w/o skimming = murky stock) but it is full of the impurities that were coating the bone and ox tail chunks – like old and lysed blood cells, plasma proteins, non-marrow waste fat that clung to bones while being processed at butchers, etc.

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