Food Sensitivity Test

Introducing Dairy

The GAPS ‘dairy introduction structure’ promotes introducing whey first followed by yoghurt and then Kefir. When introducing any of these, we do it methodically by first conducting the ‘food sensitivity test’ first, followed by adding small amounts at a time added to other food to ensure they are well tolerated. This approach is used because probitic foods can produce a die off reaction, especially for people who have food sensitivities or a damaged gutbiome. Refer to the recipe miscellaneous section to understand more.

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Food Sensitivity Test
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