Fermented Sauerkraut Juice

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What if you run out of sauerkraut juice on the introduction diet? Sauerkraut juice is a by-product from making sauerkraut.  There is often not enough to cater for the introduction diet stages so here is a recipe that will help you keep up with your sauerkraut juicing supplies. Print Recipe Sauerkraut Juice Votes: 0 Rating: […]

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 Sauerkraut Juice
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Course Beverages, Condiments, Vegetables & Ferments
Cuisine GAPS Introduction Stages
Servings
litres
Ingredients
Juice Ingredients
Equipment Reguired
Course Beverages, Condiments, Vegetables & Ferments
Cuisine GAPS Introduction Stages
Servings
litres
Ingredients
Juice Ingredients
Equipment Reguired
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Instructions
  1. Fresh press your cabbage to make close to a litre of cabbage juice.
  2. And add either a cup of whey dripped from your yoghurt or kefir or use some yoghurt starter or vegetable culture.
  3. A cup of water can be added to top it up.
  4. Ferment the juice on the bench for 24 – 48 hours at room temperature and you will notice it will become slightly carbonated or effervescent. It is good to use a glass container that is sealed tight. Be sure to release any gas build up in the bottle by loosening the jar and tightening it again during the fermentation process.
Recipe Notes

Store in the fridge when fermentation is complete.

Meat Jelly Slice

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This recipe is appropriate for stage two onwards This dish is a traditionally known remedy for digestive problems and is famous for its healing powers and nourishing components such as gelatine, glucosamine, glycoproteins, phospholipids etc… A highly recommended recipe of Dr Natasha’s for healing tummies. Print Recipe Meat Jelly Slice Votes: 0 Rating: 0 Rate […]

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 Meat Jelly Slice
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Course Main Dishes
Cuisine Full GAPS Diet Recipes, GAPS Introduction Stages
Servings
Ingredients
Course Main Dishes
Cuisine Full GAPS Diet Recipes, GAPS Introduction Stages
Servings
Ingredients
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Rating: 0
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Instructions
  1. Bring 2 litres of water to boil and place pigs trotters into the pot. Boil the trotters for a further 5 minutes and then remove the trotters from the pot whilst discarding the water. (this is to clean and prepare the trotters).
  2. Bring a new pot to boil with 3 litres of water with all 4 pigs trotters added (ensuring that they are completely covered).
  3. Add pepper, salt, onion and bay leaves and cook on a low heat with the lid on for 5 hours.
  4. By the 3rd Hour; add the remaining meat cuts and bring to the boil and lower the heat again. Make sure to keep the meat covered by the broth and top up if water if needed.
  5. Continue to cook with the lid slightly to the side to allow for some evaporation of the stock so that you can establish the right amount of broth for the perfect batch. Too much water will not allow the broth to solidify whilst too little can make it too hard.
  6. By the 4th Hour; add remaining vegetables except for the sliced garlic cloves. Cook for a further 50 minutes and add the garlic in the last 5 minutes. The broth should appear thick and the meat tender and soft. Turn off the heat and remove from the stove
  7. Strain all the meat and vegetables from the stock and remove any bones and unwanted parts from the pigs trotters. Set aside remaining meat and parts of meat from the trotters and throw away the vegetables. Remove and throw away the leak, celery and onion remains.
  8. Strain the broth again through a cheese cloth and set aside. Slice the carrots and meat collected from the pigs trotters and other meats. Place carrot slices, garlic and meat pieces in a deep dish and pour the broth over the top to ensure that all the meat is covered.
  9. Place meat jelly into the fridge to set overnight.
Recipe Notes

Serving

This can be cut into slices and served cold with salad or vegetables with a cup of meat stock.  It is important to always remember to eat protein with vegetables.

Points

You may alternatively use small bowls or cups to set and serve your meat jelly.

You may use other meats such as fish (salmon) or chicken to create this meal.

Optional additional ingredients after intro

½ tea spoon of appropriate all spice - this can be added to the pot at step three only when the patient is on the full GAPS Diet or has shown signs of digestion improvement.

Sprig of rosemary (if using lamb)

Almond Milk

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Preparation in making nut milk is important, especially for people who already have digestive problems and food sensitivities. Almonds (as well as most other nuts) contain toxic substances known as enzyme inhibitors and phytates (phytic acid).  These toxins can play havoc in the digestive system, blocking nutrients such as calcium, magnesium, copper iron and especially […]

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 Almond Milk
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Course Beverages, Dairy free recipes
Cuisine Full GAPS Diet Recipes, GAPS Introduction Stages
Prep Time 15 mins
Passive Time 15 hrs
Servings
cups
Ingredients
Special equipment
Course Beverages, Dairy free recipes
Cuisine Full GAPS Diet Recipes, GAPS Introduction Stages
Prep Time 15 mins
Passive Time 15 hrs
Servings
cups
Ingredients
Special equipment
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Instructions
Soaking and wrinsing
  1. Add 4 cups of water to a jug or bowl and mix in 1 tablespoon of salt
  2. Add 1 cup of almonds and cover with a tea towel or cheese cloth.
  3. Soak the nuts in the salt water brine for 12 hours in total, ensuring that you rinse the nuts twice during this time.
  4. When rinsing the nuts under filtered water the second time, aim to remove the salt residue and discard the salt water brine.
  5. Place the nuts in a clean jug or bowl and add 1 - 2 teaspoons of flaxseeds (optional) remainig 4 cups of water and place in the fridge for 2 – 3 hours. Adding the flaxseeds will allow the milk to thicken a little more. Exclude this step if you have no concern for thickness.
  6. If you wish to add a little sweetener to the milk, this will be the stage that you will need to add the pitted dates to the mixture to soak for a few hours. This is optional.
Blending and strainnig
  1. Add the soaked nut mixture from the fridge (including the water) to a good strong blender, vitamix or thermo mixer and blend for as long as it takes to break down the size of the nuts into a pulp consistency.
  2. Place a nut milk bag or cheesecloth over a bowl and pour the milk mixture through the cheesecloth or nut milk bag like a strainer.
  3. When all the pulp and liquid has been strained through the nut milk bag or cheesecloth, squeeze any excess milk from the pulp mixture with your hands, allowing the milk to drain through the cloth. If you find that the milk is too rich, simply add more filtered water.
  4. Store in the fridge for 2 – 3 days.

Fermented Almond Flour

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If the introduction of nuts or nut flour persists to be a problem for people starting the GAPS Diet, you may wish to ferment the nut flour itself. Both nuts and seeds contain phytates, phenols and oxalates etc and these can make it difficult for some people (not all) to digest whilst their gut is […]

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 Fermented Almond Flour
Fermenting Almond Flour
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Course Baking at home, Egg free recipes, Vegetables & Ferments
Cuisine Full GAPS Diet Recipes, GAPS Introduction Stages
Prep Time 5 mins
Passive Time 24 hours
Servings
cups
Ingredients
Fermenting mixture
  • 2-3 cups Blanched almond flour Organic - quantity here is dependant upon how much you plan to use for the recipe intended
  • 1 cup Whey This is the dripped liquid from your yoghurt - see whey recipe
  • 2 cups Filtered water
Special equipment
Course Baking at home, Egg free recipes, Vegetables & Ferments
Cuisine Full GAPS Diet Recipes, GAPS Introduction Stages
Prep Time 5 mins
Passive Time 24 hours
Servings
cups
Ingredients
Fermenting mixture
  • 2-3 cups Blanched almond flour Organic - quantity here is dependant upon how much you plan to use for the recipe intended
  • 1 cup Whey This is the dripped liquid from your yoghurt - see whey recipe
  • 2 cups Filtered water
Special equipment
Fermenting Almond Flour
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Instructions
  1. Add the almond flour into a bowl or dish
  2. Mix filtered water with a cup of whey and pour over the almond flour
  3. Leave the bowl or dish on the kitchen bench top at room temperature for 24 hours.
  4. When 24 hours have passed, drain the flour through a cheescloth and use the drained flour directly in baking.

Fermented Fish

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This is a very easy and nutritious probiotic meal to prepare. *This recipe is appropriate for the GAPS Introduction Diet Stage Two – onwards Print Recipe Fermented Fish Votes: 0 Rating: 0 Rate this recipe! Course Main Dishes, Vegetables & Ferments Cuisine Full GAPS Diet Recipes, GAPS Introduction Stages Prep Time 25 Mins Passive Time […]

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 Fermented Fish
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Course Main Dishes, Vegetables & Ferments
Cuisine Full GAPS Diet Recipes, GAPS Introduction Stages
Prep Time 25 Mins
Passive Time 3 Days
Servings
Litre jar
Ingredients
Course Main Dishes, Vegetables & Ferments
Cuisine Full GAPS Diet Recipes, GAPS Introduction Stages
Prep Time 25 Mins
Passive Time 3 Days
Servings
Litre jar
Ingredients
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Instructions
  1. Skin the fish and remove the bones, cut into mouth size pieces.
  2. Put the pieces of the fish into the jar mixing with slightly crushed peppercorns, a few slices of white onion (optional), coriander seeds, bay leaves and dill seeds or dill herb.
  3. In a separate jug add ½ litre of water and dissolve 1 tablespoon of sea salt and 3-4 tablespoons of your homemade whey. Pour this brine into the jar with the fish until the fish is completely covered; if the fish is not covered just add more water.
  4. Close the jar tightly and leave to ferment for 3-5 days at a room temperature, then store in the fridge.
  5. This fish does not keep long, so consume in the next few days. Serve with avocado, lemons and onions.
Recipe Notes

Alternative Options

Another way to ferment fish: buy some fresh sardines (also works for herring and mackerel), de-scale the fish, cut the heads off and clean the belly out. Put into a suitable size glass jar or a stainless steel pan. Add 1-2 cups of whey, 1-2 tablespoons of salt (per 1 litre), a teaspoon of black pepper corns (freshly crushed), 10 bay leaves and ½ a teaspoon of coriander seeds (freshly crushed). Top up with water so the fish is completely covered with water, you may want to float a small plate on top of the fish to keep it submerged in the brine. Cover the pan or put the lid on the jar and let it ferment for 3-5 days at a room temperature. When the fish is ready take the meat off the bones, cut into bite-size pieces and serve with avocado, fresh dill and some chopped red onion.

GAPS Staple Casserole

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This recipe is a slow cooked method in the oven that produces a lovely tender meat that falls off the bone with a delicious flavour.  It can also be used for babies by blending the food in a food mixer with stock. *This recipe is appropriate for the GAPS Introduction Diet Stage Two – onwards […]

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 GAPS Staple Casserole
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Course Main Dishes
Cuisine Full GAPS Diet Recipes, GAPS Baby Recipes, GAPS Introduction Stages
Prep Time 45 Minutes
Cook Time 4-6 hrs
Servings
People
Ingredients
Meat and Stock
  • 1 Lamb Shoulder See notes for other meat options
  • 1 Litre Filtered water Approcimate: this is dependant upon how bif the pot is and the size of the lamb
Herbs & Spices
Vegetables
  • 6-8 Cloves garlic Crushed - See notes caution
  • 1 Whole Onion Large - See notes caution
  • 2 Whole Celery sticks Finely diced - See notes caution
  • 2 Whole Carrots Finely diced - See notes caution
  • 1/2 Whole Pumpkin Cubed - See notes caution
  • 1/2 Head of Cauliflower Cut - See notes caution
Special Equipment
Course Main Dishes
Cuisine Full GAPS Diet Recipes, GAPS Baby Recipes, GAPS Introduction Stages
Prep Time 45 Minutes
Cook Time 4-6 hrs
Servings
People
Ingredients
Meat and Stock
  • 1 Lamb Shoulder See notes for other meat options
  • 1 Litre Filtered water Approcimate: this is dependant upon how bif the pot is and the size of the lamb
Herbs & Spices
Vegetables
  • 6-8 Cloves garlic Crushed - See notes caution
  • 1 Whole Onion Large - See notes caution
  • 2 Whole Celery sticks Finely diced - See notes caution
  • 2 Whole Carrots Finely diced - See notes caution
  • 1/2 Whole Pumpkin Cubed - See notes caution
  • 1/2 Head of Cauliflower Cut - See notes caution
Special Equipment
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Instructions
  1. Heat the oven to 140 degrees Celsius. Place your meat joint or other selection of meat into an oval cast iron pot and fill 2/3 with filtered water. Be sure not to cover the meat joint completely with water, because the exposed part at the top of the meat produces a lovely tasting stock for drinking. This recipe should allow you to save a few jars of stock when you are done.
  2. If tollerated (see recipe notes) dice some onion and celery and crush some garlic and saute in a seperate pan with a little lamb fat or duck fat and add to the pot. It is often nicew to salt the top of the lamb and add some of the sauteed ingredints on top as well as surrounding the lamb in the stock.
  3. Add salt, dried herbs, bay leaves and a sprig of rosemary. Cover with the pot with the lid and cook on very low heat for 4-6 hours (125 – 140 degrees Celsius).
  4. After 4 or 5 hours add a variety of chopped vegetables . We have made some suggestions for you above that work nicely but feel free to experiment with seasonal organic vegetables. At this time it is essential to leave the lid off in the final stages of cooking and increase the temperature to 180 degrees celsius and cook for a further 40-50 minutes.
  5. When cooked, serve the meat and vegetables and use the stock (strained through a sieve) for a warm drink with your meal. Keep left over stock in the fridge or freezer for later meals or stock drinks.
Recipe Notes

Alternative Recipe Options

You can use any of the following meats (joint meats are easier to digest than muscle meats) Try to use a broad range of different meats each time you cook this meal.

  • Shoulder of lamb
  • Joint of pork
  • Joint of beef
  • Pheasant
  • Quail
  • Venison
  • Whole chicken
  • Turkey legs
  • Lamb shanks

You may experiment by adding a variety of vegetables keeping a broad range in your diet, however make sure you are ready for them - Refer to clinical notes.

The fat content of these meals need to be quite high: the more fresh animal fats you consume the faster the recovery.  Be sure to add fermented vegetables with every serving.  If you are still in the introduction stage, avoid spices at this stage and only use herbs, salt, and bay leaves.  This meal is easy to cook and provides you with a variety of options to choose from.  If you make a large batch, this meal is easily frozen and defrosted and heated in a glass Pyrex dish with a glass lid in the oven.  Cooking several of these meals and freezing them will allow you to have a break in the kitchen.

This method can be achieved with a slow cooker

Clinical Notes:

Avoid vegetables and consume only the meat and stock from this recipe if the patient is experiencing profuse diarrhoea.  Vegetables should be added gradually until well tollerated and digestion improves.

*This recipe is appropriate for the GAPS Introduction Diet Stage Two - onwards

Meat Stock

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A good meat stock must be made with several kinds of bones with meat still on them.  This recipe allows you to select the category of meat stock you wish to make whether it be beef or chicken etc and from those lists, the selections allow you to choose from the bones and meat cuts […]

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 Meat Stock
Meat stock provides important building blocks for the rapidly growing cells in the gut lining and has a soothing effect on any area of inflammation in the gut. That is why they aid digestion and have been known for centuries as healing folk remedies for the digestive tract. Do not use commercially available soup stock granules or bouillon cubes, they are highly processed and are full of detrimental ingredients. Chicken stock is particularly gentle on the stomach and is very good to start from. To make good meat stock you need joints, bones, gelatinous meat (which is meat on the bone like a whole chicken, lamb necks/shanks or osso buco cuts), giblets from chicken, goose or duck, whole pigeons, pheasants or other inexpensive meats. It is essential to use bones and joints, as they provide the healing substances, not so much the muscle meats. Ask your butcher to cut some large tubular marrow bones in half, so you can get the bone marrow out of them after cooking. The bone marrow can be added to soup broths or eaten just as it is. Meat stock and bone broth are two different things. Meat stock is made over a few hours with raw bones and meat, where as bone broth is made with old cooked bones and cooked over 12 – 24 hours. The intro diet suggests using meat stock and when intro is complete, you can try the bone broth if you want to. This recipe has supplied a few options of bones and meat cuts to choose from, however you are not limited to them. Other cuts from goat and game etc can also be used and are very delicious. Dr Natasha Campbell-McBride strongly recommends local game sources for nourishment. *This meat stock recipe is appropriate for the GAPS Introduction Diet Stage One - onwards
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Course Soups & Stocks
Cuisine Full GAPS Diet Recipes, GAPS Baby Recipes, GAPS Introduction Stages
Prep Time 30 Minutes
Cook Time 2-3 Hours
Passive Time 30 Minutes
Servings
4 litre pot
Ingredients
Basic ingredients
Chicken or other Poultry Stock
Lamb Stock: Your meat joint must contain bones with marrow, soft tissue and bones with meat still attached to it
  • 4-6 Lamb neck bones Number selected for these are dependant on what is available: Select at least 3-4 from this group
  • 4 Lamb shank Number selected for these are dependant on what is available: Select at least 3-4 from this group
  • 1-2 Lamb shoulder joint Number selected for these are dependant on what is available: Select at least 3-4 from this group
  • 2-4 Lamb meaty rib bones Number selected for these are dependant on what is available: Select at least 3-4 from this group
  • 2-4 Lamb trotters Highly recommended: This helps make the stock more gelatinous
Beef Stock: Your meat joint must contain bones with marrow, soft tissue and bones with meat still attached to it
  • 6 Beef Osso buco cuts Number selected for these are dependant on what is available: Select at least 3-4 from this group
  • 1-2 Beef shoulder joint Number selected for these are dependant on what is available: Select at least 3-4 from this group
  • 4-6 Beef marrow bones Number selected for these are dependant on what is available: Select at least 3-4 from this group
  • Beef meaty rib bones Number selected for these are dependant on what is available: Select at least 3-4 from this group
  • 4-8 Beef knuckle bones Number selected for these are dependant on what is available: Select at least 3-4 from this group
  • 2-4 Calf Hooves Highly recommended: This helps make the stock more gelatinous
Pork Stock: Your meat joint must contain bones with marrow, soft tissue and bones with meat still attached to it
  • 2-4 Meaty pork rib bones Number selected for these are dependant on what is available: Select at least 3-4 from this group
  • 4-6 Pork neck bones Number selected for these are dependant on what is available: Select at least 3-4 from this group
  • 1-2 Pork shoulder joint Number selected for these are dependant on what is available: Select at least 3-4 from this group
  • 4-6 Pork marrow bones Number selected for these are dependant on what is available: Select at least 3-4 from this group
  • 2-4 Pigs trotters Highly recommended: This helps make the stock more gelatinous
Fish Stock
  • 1 Whole fish Select mackeral, herring or salmon. Skins, head and fins are required.
Course Soups & Stocks
Cuisine Full GAPS Diet Recipes, GAPS Baby Recipes, GAPS Introduction Stages
Prep Time 30 Minutes
Cook Time 2-3 Hours
Passive Time 30 Minutes
Servings
4 litre pot
Ingredients
Basic ingredients
Chicken or other Poultry Stock
Lamb Stock: Your meat joint must contain bones with marrow, soft tissue and bones with meat still attached to it
  • 4-6 Lamb neck bones Number selected for these are dependant on what is available: Select at least 3-4 from this group
  • 4 Lamb shank Number selected for these are dependant on what is available: Select at least 3-4 from this group
  • 1-2 Lamb shoulder joint Number selected for these are dependant on what is available: Select at least 3-4 from this group
  • 2-4 Lamb meaty rib bones Number selected for these are dependant on what is available: Select at least 3-4 from this group
  • 2-4 Lamb trotters Highly recommended: This helps make the stock more gelatinous
Beef Stock: Your meat joint must contain bones with marrow, soft tissue and bones with meat still attached to it
  • 6 Beef Osso buco cuts Number selected for these are dependant on what is available: Select at least 3-4 from this group
  • 1-2 Beef shoulder joint Number selected for these are dependant on what is available: Select at least 3-4 from this group
  • 4-6 Beef marrow bones Number selected for these are dependant on what is available: Select at least 3-4 from this group
  • Beef meaty rib bones Number selected for these are dependant on what is available: Select at least 3-4 from this group
  • 4-8 Beef knuckle bones Number selected for these are dependant on what is available: Select at least 3-4 from this group
  • 2-4 Calf Hooves Highly recommended: This helps make the stock more gelatinous
Pork Stock: Your meat joint must contain bones with marrow, soft tissue and bones with meat still attached to it
  • 2-4 Meaty pork rib bones Number selected for these are dependant on what is available: Select at least 3-4 from this group
  • 4-6 Pork neck bones Number selected for these are dependant on what is available: Select at least 3-4 from this group
  • 1-2 Pork shoulder joint Number selected for these are dependant on what is available: Select at least 3-4 from this group
  • 4-6 Pork marrow bones Number selected for these are dependant on what is available: Select at least 3-4 from this group
  • 2-4 Pigs trotters Highly recommended: This helps make the stock more gelatinous
Fish Stock
  • 1 Whole fish Select mackeral, herring or salmon. Skins, head and fins are required.
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Instructions
  1. With the exception of large meat cuts such as a shoulder joint or ribs, place all other bones, joints and meats into a large pot and fill it up with filtered water, add natural unprocessed salt to your taste at the beginning of cooking and about a teaspoon of black peppercorns, roughly crushed (optional – pepper sometimes too hot for children). Apple cider vinigar can be added at this point.
  2. Large cuts of meat or bones with meat on them such as the shoulder joints or ribs can be lightly browned in a low oven at 175 degrees Celsius for 30 minutes and then added to the pot.
  3. If you are making fish stock you need bones, fins, skins and the whole fish head NOT THE MEAT. Buy your fish whole and cut the fish meat from the bones to use for a seperate meal and use the rest of the fish to make your stock.
  4. If you are folowing the Full GAPS Diet, you may add the onion, carrot and celery to the pot. You do not need to cut them finely as it will make it easier to be removed and discarded later. If you are following the introduction diet stages, we recommend you avoid the vegetables at this time.
  5. Bring to boil, cover and simmer on a low heat as shown below: • 2 ½ - 3 hours for beef, lamb, pork and game • 1 ½ -2 hours for chicken and • 1 – 1 ½ hours for fish stock. This is the measured cooking time frame to make your nutrient meat stock. Bone stock without the meat cuts are usually longer. The longer you cook the stock the more nutrients and the softer the bones become for fishing out marrow.
  6. After cooking for the recommended time above, remove the meat and bones by straining the stock ingredients through a sieve. You can do this by collecting the stock under the strainer into a larger pot. Strip off all the meat and soft tissues from the bones as best as you can and extract the bone marrow out of the large tubular bones while they are still warm: to do that bang the bone on a thick wooden chopping board. The gelatinous soft tissues around the bones and the bone marrow provide some of the best healing remedies for the gut lining and these should be put aside with the meat that has been stripped from the bones to add later to the soup. It is also ok for the patient to eat the marrow and soft tissue direct from the bones.
  7. Strain the remaining stock with a cheesecloth to remove all remaining small bones, pepper corns and any vegetables that were added. Discard any tiny bones and vegetables added. Storethe stock in wide mouthed freezer safe mason jars in the fridge or freezer. The meat stock will keep well in the fridge for at least 7 days or it can be frozen.
Recipe Notes

If you wish to make bone stock and cook the ingredients for longer to extract more nutrients from the bones, we recommend you discard the meat afterwards as it will be over cooked but still produce a good meat/bone broth. Some people like to cook their stocks all day or overnight.

Butcher supplies for meat stock

The ratio of ingredients is individual and dependant on the size of the batch you wish to make but keep in mind that some stock should be reserved for drinking and some for making your batch of soup.  The remainder of your ingredients will depend on what type of meat stock you are making.  Here is a list of bone selections you can ask for at your organic butcher shop.

Beef, Lamb, Pork or Game Selections

  • Large tubular marrow bones
  • Gelatinous meats
  • Meaty rib bones
  • Osso Buco cuts
  • Knuckle bones
  • Shanks
  • Neck bones
  • Tail bones
  • Trotters
  • Joints
  • Ears

Poultry Selections

  • Whole chicken & extra chicken frames
  • Feet from one chicken
  • Gizards & giblets
  • Spatchcock
  • Pheasants
  • Pigeon
  • Goose
  • Duck

Fish Selections

  • Fish frames with heads (no fish meat)
  • Skins
  • Fins

Hints & Facts:

  • Add half a cup of apple cider vinegar to help draw out minerals from the bones and into the stock such as calcium potassium and magnesium. Some people may not be ready to add this during intro.
  • Choose fatty fish like mackerel or salmon. But make sure they are not farmed or preserved in any way.
  • Gelatine as the substance extracted by boiling bones, hoofs, trotters and soft animal tissues from gelatinous meats.
  • The onion carot and celery sticks should be avoided for patients in the introductions diet stages.  These can be added later on full gaps for added stock flavour.  They can be freshly cut as shown in the instructions or sauteed in a pan prior to adding to pot  for added flavour

Contrary to popular belief meat, fish and organ meats like liver and kidney have the highest contents of vitamins, amino acids nourishing fats, many minerals and other nutrients which we need in order to be adequately nourished.

Charting the highest source of essential nutrients

Clinical Notes:

Low fibre is the aim initially (especially for people who have profuse watery diarhoea), however if you are more prone to constipation, you can add onion, celery and cabbage to the stock for more flavour.