GAPS Re-intro Day 5, Tomorrow Begins Stage 1!
I knew today would be a bit off with food. We had an appointment with our family MD around lunchtime, and that throws the morning into arrears.
I went to ask about Katie’s constantly itchy skin (liver dysfunction) and almost manic desire for cold and crunchy (possible iron deficiency) and came away with a huge thumbs up for starting up intro again. She suggested I add in liver and bone marrow twice a week to clear up any iron issues and to see if the diet changes clear up her itching. She also surprised me by noticing that Katie thyroid is swollen.
Like we don’t have enough issues. A recommendation for 100 mcg of seaweed daily was welcome, since I just got my first order of it in from Mountain Rose Herbs. How fortuitous. 🙂
Though it’s not compatible with intro, it’s such a small dose that I’m not worried about it hindering the gut healing. The wakame flakes taste pretty salty and awesome too, so I’m excited to have that to play with on our food.
I’ve decided to start stage 1 of intro tomorrow, and I am fervently praying that Katie does well without the rice. We used to be able to get rid of her bellyaches with a couple meals of just meat, but that seems to be thrown on it’s head right now. Meat is not a friend of her belly.
The digestive enzymes I use with her on occasion seem to really help the first couple of times I use them. Then, it seems to create more bellyaches. I want to try one derived from beets that has not even a speck of dairy. I’m going to ask our MD about this one from Premier Research Labs.
I measure in pinches, usually 1-2 and sprinkle it on her first bite of food. Apple cider vinegar causes reactions when given internally – baths with it seem to be fine – and lemon is on her no-no list along with tropical fruits. That cuts out just about every digestive enzyme out there.
I’m going to cut tonight’s summary short. I received the results of my Genova food sensitivity test and have a lot of menu planning to do tonight to incorporate my new rotation diet into GAPS intro taking into account Katie’s food sensitivities and hubby’s overworked pancreas (formerly diabetic). Phew. This should be interesting!
Breakfast: rice congee with sage (Katie); canned tuna with avocado, lemon, Celtic sea salt, & freshly-cracked black pepper (me)
kalamata olives with Betaine HCl, digestive enzymes (Katie)
soup – chicken broth, S.O.L.E. white potatoes, carrots, S.O.L.E. collard greens, green peas, Celtic sea salt pretty bad bellyache for Katie
acerola cherry powder & elderberry syrup mixed with water for juice (me); rice congee with wakame flakes [seaweed] (Katie) Katie bellyache
acerola cherry powder & elderberry syrup (Katie) bellyache
shredded coconut, cold-pressed virgin coconut oil, raw local honey (me) gearing up for a long stretch of no snacks and want a treat while I navigate a menu plan for intro/rotation for food sensitivities
2 dates (Katie)
85% grass-fed hamburger with organic, loca, pastured, 100% grass-fed, beef bone marrow and rice congee with sage (Katie); more of the potato, carrot, collard greens, pea soup bellyache for Katie
Jennifer Nervo is a Nutritional Therapy Practitioner, Reiki Master Practitioner & teacher, and Aromatherapist. Her focus is on digestive, nervous, and immune system dysfunction and the fields of functional nutrition & psychoneuroimmunology. She works with all conditions and diseases including environmental and food allergies, autoimmune diseases, multiple chemical sensitivity, diabetes, eczema, anxiety, weight loss as a symptom of dis-ease, and gut-brain disorders like autism.
When she’s not herding her small troupe of monkeys or seeing clients, her free time is packed with researching and perfecting new wellness techniques (her not-so-secret passion). Jennifer is currently a group leader for the newest class of Nutritional Therapy Practitioners out of Ann Arbor, MI, studying for the national board exam in holistic nutrition, and running a combined distance and brick and mortar practice in metro Detroit. She’s also a homeschooling suburbanite, foodie, and mama to two littles and a schnoodle.