This week we have happily moved into stage 3 of the GAPS intro diet. After cooking everything the past two weeks, we are so excited to be adding sauerkraut, pickled & fermented vegetables, and avocado to the menu. We have been eating a little smorgasbord of everything, creating something of a pro-biotic salad: A pile of kraut, sliced avocado, pickled green beans, steamed brussels and a soft boiled egg, with a side of broth of course.
I have started a few batches of my own fermented vegetables, still awaiting the results.
Symptoms have continued to lessen for my husband through this transition from stage 2 to 3. He is losing weight and feels much more energized. Exciting stuff!