iThei mdcdaelcinfd o c elllllrllll o tclhdfliThei mdcdaevegetables are then placed in jars or other containers that can be sealed to
keep air out for one to two weeks. The beneficial bacteria normally pres-
ent on vegetables ferment the vegetables and create a characteristic sour
taste. After the fermentation process is completed, the beneficial bacteria
start dying off within one to two weeks. Refrigeration slows down the
fermentation process and keeps the beneficial bacteria alive. Thus if you’d
like to get the full benefit of fermented foods, make sure that they are
stored in the refrigerator to preserve beneficial bacteria.
Fermented vegetables are not the same as the grocery store sauerkraut
that contains vinegar and has been pasteurized to kill any beneficial mi-
croflora. Wild Fermentation by Sandor Katz and The Body Ecology Diet by
Donna Gates are excellent books with recipes for fermented vegetables.
You may be able to buy raw, live fermented vegetables from farmers,
health food stores, and co-ops. I order my fermented vegetables online
from Thirty Acre Farm.
Fermented coconut meat and coconut water are also delicious options.
Tula’s CocoKefir makes a delicious coconut yogurt and coconut water kefir.
I highly recommend the book Digestive Wellness by Dr. Liz Lipski for
more guidance on healing diets.
Recommendations
The most comprehensive dietary approach would be as follows:
- Elemental diet for one to two weeks, followed by
- Low-residue, low-FODMAP, gut-healing diet (GAPS Healing/
Intro) for one to four weeks - Introduction diet, adding one well-cooked SCD/GAPS legal food
every four days and observing for symptoms - Modified full Paleo/SCD/GAPS: one to two years
- Introduction of low-allergenic grains
The Elemental phase is a primarily liquid diet, with the addition of vita-
min, mineral, and probiotic supplementation. This type of diet can cause
weight loss and thus may be inappropriate for those who are underweight.
The second phase introduces soups with puréed low-residue vegetables,
well-cooked meats, juices (mostly from vegetables), gelatin, fermented
coconut water, and probiotics.