Day 4 of the GAPS Intro Diet (Stage 2) saw me with an unexpected low energy. I didn’t feel sick, I was famished! I knew I could quickly pacify the stomach by another bowl of soup (sigh), but it’s not really just a case of being hungry. Eating nothing but soup, no matter how I try to vary the taste, texture and ingredients – made me wanna gag on the 4th day. I wanted real food, but real food at this stage wasn’t allowed. So I carried on. After all, Stage 3 was just on the horizon.
Spending 2 days each on Stage 1 and 2 might be a little too quick for some (I’ve read others spend at least a week on each stage), but please! I have no symptoms. I feel fine. Except for the encounter with the egg whites, my gut is tolerating everything well. So I’m moving on.
The newest and most exciting addition to Stage 3 diet are:
- Ripe avocados
- Fried or scrambled eggs (in Stage 2, egg yolk must be raw or soft-boiled only)
- Squash pancakes!
I’ve been looking forward to that squash pancake. I know it won’t taste like regular pancake, but still it looks good and it’s SOLID. Other GAPS dieters even went as far as saying that it tastes like doughnut. Now, that’s more than appetizing.
But alas, I lack one crucial ingredient – nut butter. To make squash pancakes, I need squash, eggs and nut butter. Nut butter must be homemade from raw nuts (walnuts, almonds, peanuts, etc) grounded in the food processor. And no, I cannot use the regular peanut butter.
I’m can easily buy peanuts but am a little hesitant because, uhm, well… I’ve been reading about this particular Paleo Diet called Autoimmune Protocol. But before you think that I’m switching diets again, no I’m not. I’m just interested in anything connected with autoimmunity and this particular diet caught my attention. I was planning on somehow marrying GAPS (after I finish the Intro Diet) and Paleo AIP because they have a lot of things in common. I’m sure they’d get together pretty well.
Anyway, nuts are not allowed in Paleo AIP, so that’s explain the hesitation. (I’ll talk more about Paleo AIP when it’s time.)
Also, I’m not sure if our food blender will be up for the job of running for more than 5 minutes without overheating and stopping, just to make my homemade nut butter. It’s been running a little jagged lately. My other option is to buy coconut flour. But the irony of ironies is, in a country where coconuts are as common as bottled water, I can’t find a coconut flour.
I went to a health food store and the staff gave me a puzzled look when I ask if they have coconut flour. I wanted to tell her that the Bob’s Red Mill brand that they’re carrying has coconut flour among it’s products, so yes, I’m asking the right question at the right store. I also found a local company selling all sorts of coconut products but the message I sent to their inbox remained unanswered as of this writing.
So the squash pancakes will have to wait. Good thing, I have 2 new recruits in the basket: avocados and sugar beets, along with my regulars: carrots, squash and chayote. And then, there’s fried or scrambled eggs, oh what joy! I had 2 right away in Day 1 of Stage 3, which is not recommended. I couldn’t help it. Me and the egg whites are okay now, by the way.
And I was able to make homemade ghee. What ghee! I didn’t find organic butter, if you’re asking. But D pointed out to me that one butter has the Halal sign, which means that it’s likely made from cow’s milk (or goat’s milk?). Likely, and without even a claim that it’s the grass-fed free-range type? Nah, I’ll take it just to have a taste of butter in my food. Sometimes I feel this whole not-finding-organic-foods dilemma will either starve me to death or make me lose my mind.
Now, I have ghee, tallow and coconut oil to cook with. Among the three, I think ghee is best for vegetables and tallow for soups. Coconut oil is something I still need to get used to. It leaves a nutty flavor, which I don’t find quite suitable for main dishes but will definitely complement sweets.
As if my diet is not restricting enough, I will be cutting back on broccoli and cauliflower and other goitrogens. I found out that goitrogens are not good for people with goiter, even if the cause of the enlargement is autoimmunity.
Goitrogens are substances that suppress the function of the thyroid gland by interfering with iodine uptake, which can, as a result, cause an enlargement of the thyroid, i.e., a goiter. [SOURCE]
Goitrogenic foods are as follows:
- Soybeans (and soybean products such as tofu, soybean oil, soy flour, soy lecithin)
- Pine nuts, Peanuts
- Millet, Canola
- Strawberries, Pears, Peaches
- Bamboo shoots, Bok choy, Broccoli, Broccolini (Asparations), Kai-lan (Chinese broccoli), Brussels sprouts
- Cassava, Sweet Potatoes
- Cabbage, Chinese cabbage, Cauliflower, Choy sum, Collard greens
- Kale, Kohlrabi, Mizuna, Mustard greens
- Horseradish, Radishes, Rapeseed (yu choy), Rapini, Rutabagas (swedes)
- Spinach, Tatsoi, Turnips
And this is excluding the other prohibited foods in the Paleo AIP. Seriously, what’s left for me to eat?