Tag Archives: Dr. Natasha Campbell-McBride

Feeding Someone Who’s Always Hungry

Recently I got a comment from Vivian Wong:

My autistic son is 10 yrs old. He is always extremely difficult when he is hungry. GAPS does not allow rice, potato, bread, biscuit which are his main source of filling foods. I would like to put him on the GAPS diet if there is an alternative food that can make him feel full.

Please give me some suggestions as to how to keep my son from feeling hungry while on the GAPS diet.

Well, Vivian this question made me have to take time and think. Personally I had the opposite problem – of always feeling full – and that has normalized so the same would be true for always being hungry. I have known several people who just never felt full when they got on the GAPSâ„¢ diet, it takes a little perseverance but you can change it.
Little Boy
You said your son gets extremely difficult when he is hungry, and though you might not want to go through it you may have to push through a time of him being extremely difficult. It will pass, and even though it’s hard not giving in will finally win the day.

Dr. Natasha Campbell-McBride

Now for my suggestions.

1. It’s feeding time! Oh, no!

If you have Gut and Psychology Syndrome by Dr. Natasha Campbell-McBride I would strongly suggest you read the section called “It’s feeding time! Oh, no!”. It is full of helpful tips and you might find a more gradual approach to the diet is easier for you and your son.

2. Plenty of Fat and Protein

One of the tricks to feeling full is eating lots of good fats and protein. If that means your son starts out eating some every couple of hours so be it. Instead of letting him fill up on grains, starches, and sugars give him:

  • full fat broth
  • liver pate
  • cheese
  • meats with fat drizzled on them
  • nuts
  • etc

You might even want to carry around a thermos of broth with sour cream (if he can have dairy) for him to drink when he gets hungry. Whatever full fat, healthy snack you can get him to eat you should switch him to.

No matter how much rice, potato, bread, or biscuits he eats he will always get ravenous as soon as it’s out of his body, since it only feeds the bad bacteria which cries for more as soon as it’s gone.

If he has a strong sweet tooth take butter, coconut oil, or ghee and mix in some honey to taste. Let him take a spoonful of that occasionally, it balances blood sugar and also give him more fat.

But the key is fat, fat, and more fat.


I was fat-phobic when I started the diet, and now I eat more than I ever thought possible. Just increase it slowly.

3. Gut Healing

I believe one of the reasons we either always feel full or are always hungry is because our gut’s are not working. The only thing that will resolve this is time. Time for our gut to heal. Time to feel what real hunger pangs feel like. That’s why we’re on this diet so long, healing takes time.

I hope this has been helpful Vivian, and any other moms out there who are struggling with this. If you need more help there are two things more you can do:

1.) Join the GAPS forum and start a discussion there about this. (a shameless plug, I know :) )

2.) Email me and we can talk more about your specific situation. I might be able to give you some tailored advice, but most of all I would love to give you any support you need. Contact Info.

And now, my dear readers, let’s gather around Vivian with help and advice.

What can she do to help her son feel full?

This post is linked to: Fat Tuesdays, Traditional Tuesdays, Healthy 2Day Wednesdays, Fight Back Fridays, and Real Food Wednesday.

Weekend Reading: Taking Healthy Eating to the Next Level

Hi everyone! I wanted to leave you a link this weekend for some excellent weekend reading. Dr. Natasha wrote an article on how we should eat and I’ve found it so helpful. It’s really given me a lot to chew on (pardon my pun).

How she advocates eating is something I’ve found myself preferring, but doing it makes me feel like I’m bad or something. So I’m so glad to know I’m not only normal, but right where I should be on my health journey! I hope you take the 15 minutes or so to read her article and let it play with the way you view eating.

One Man’s Meat Another Man’s Poison

Have a great weekend!

Soapbox Thursday: The Problem with Dr. Oz

So I’m sure you’ve just been sitting there waiting for me to post my opinion of the day. (Who am I kidding, right?) But just in case there are those of you who would like to hear me pick on a very famous Doctor – come on over today’s the day.

Have you seen this man?

Dr. Oz

First I want to say that I respect Dr. Oz’s knowledge in acute care. If, heaven forbid, I needed a heart surgery done I would trust him to do his best. What I question about Dr. Oz is his chronic care - the way he tells us to eat, what he tells us will give us heart disease, etc…

It came across so blatantly to me on a recent show where Dr. Oz interviewed Gary Taubes of Good Calories, Bad Calories fame (Gary now has a new book called Why We Get Fat).

Yes, I watched the whole interview and the extra segment on exercise, here’s a link if you want to see (it’s the 3 part video). But aside from the usual carbohydrates versus meats and fats argument there were several things done to slant the interview/discussion so that Dr. Oz consistently came out looking like the “Magnanimous Doctor” who let some journalist (who did his research well) come on his show. In my opinion a lot was done in the presentation and questioning to remind people that the way we are being told to eat by “doctors” is correct.

First Dr. Oz made sure to tell his loving audience that he let Gary come to his hospital and do a presentation for some of the doctors. He said he respected Gary, but during the whole interview let his frustration show – even asking Gary “Are you a Doctor?”

What does that have to do with it?

Some of the most brilliant minds come to us from the “road less traveled” aka not through medical school. After 10 years or so of schooling how are you supposed to think for yourself anyway? I was pleased with Gary though. He kept to his guns, sited studies, and was always polite.

What really got my goat was when Dr. Oz did “Gary’s diet” for 24 hours. Everything was so hyped up, all the dishes looked unappetizing, and Dr. Oz did a whole melodramatic bit through the whole video. Personally I think Oz was so against the idea of eating more fat and meat that he set it up to have the most greasy, nitrate, and preservative filled unappetizing meal that of course he felt terrible.

If you looked at the food Dr. Oz normally eats you would see no preservatives – only fresh foods. No pork rinds, which when bought in the grocery store are not healthy for you at all. And on his normal diet he usually has veggies.

My solution?

Dr Natasha Campbell-McBride

My solution to this whole interview, which obviously I feel could be done better, is this have Dr. Natasha Campbell-McBride on the Dr. Oz Show! Let a Doctor go up against Oz – maybe that will make him listen. And on top of that have Dr. Campbell-McBride send a week long menu to Dr. Oz so that he can try the GAPSâ„¢ diet for a week.

So my challenge to you Dr. Oz is to “Put your Heart in your Mouth“!

What do you think? I would love to hear if you think Dr. Oz should have Dr. Campbell-McBride on his show, so leave a comment.

Big Announcement!

After several months in the making I want to let you all know that the Gapaliciousâ„¢ App is up on the iTune’s store! I am very excited to share this with you as I believe it will help us all on the GAPSâ„¢ diet.

iPhone app itunes

The app is an an Allowed food list that tells you when on the diet you can have any of the allowed foods. Yes no matter what stage of the intro you’re on, or whether you’re on full GAPS you can look up a food and see if you can eat it!

Best of all this app is Dr. Natasha Campbell-McBride approved! We worked together with Dr. Natasha and her husband Peter to make sure all the food information was done properly, and they heartily approved.

A portion of the proceeds will be donated to the WAPF.

The app is very simple to use and I hope it will help all of you to have an even easier time on the GAPS diet.

Please join me in doing the happy dance!

Here’s a video showing you the app and explaining how to use it:

Yogurt: the Good, the Bad, and the Yucky.

I have to admit sometimes when it comes to health I tend to be more outspoken. But unfortunately talking about health does one of two things: falls on deaf ears or steps on people’s toes. Now I love to talk about health, and probably have more information then can conveniently fit between my two ears. So when I join a conversation and see a convenient place to enlighten people about health – I have to say something.

Recently I was in a conversation with three of my friends who were talking about putting healthy foods with unhealthy ones. So basically the healthy would nullify the unhealthy ones. Uh… it doesn’t work that way, but I won’t get on that soapbox for now (you should thank me).

But what was really interesting was when we got into a discussion of yogurt. Now I’ve enjoyed yogurts from the regular grocery store as a child. You know the kind – light, fluffy, and loaded with sugar and flavorings. Well it got down one guy telling me he had one of the yogurts that have a candy/cookie packet on top that you stir in. Okay first that sounds gross to me, putting candy or cookies in yogurt, if I wanted dessert I would go for ice cream not yogurt.

I couldn’t stay silent any longer and made the comment that the company in question (the second google result when you search yogurt) made “terrible yogurt”. I got a swift response from one person that it was their favorite, but I’m not making this claim on taste. Companies can make anything taste good, and if you need examples look around you the next time your in a grocery store.

Because of a law there has to be at least 10 million bacteria per gram in yogurt at the time it is marketed. (1) But the real problems with yogurt come in ways we, as consumers, have been taught not to think about any more.

1.Low to No Fat

Low or no fat isn’t healthy, especially for GAPSâ„¢ people. Good healthy fats like butter, lard, coconut oil, meat and dairy fat are needed in high amounts for gut and brain health. So having a 99% fat free yogurt is just begging for problems.

2.Unhealthy Additions (like sugar, flavorings, candies, cookies, etc.)

Another problem with commercial yogurts is the additions that make a healthy treat unhealthy. Now there’s nothing wrong with adding fresh fruit to your yogurt, that is a healthy way to make home yogurt tasty, but adding unhealthy things to your yogurt is all around a bad idea.

3.Milk Trouble

The biggest trouble with store bought yogurts is the milk used. Milk from unhealthy cows, reduced, low or no fat milk all are bad choices. Homogenization is also another reason while you shouldn’t eat it.

fresh yogurt

Now I say all this so that you can know there is a perfect choice of yogurt out there. Homemade yogurt from fresh, raw, whole milk that’s been allowed to ferment for 24 hours. It’s the perfect solution to yogurt woes. Full of nutrients that your body can easily use, free of the flavorings, and sweeteners that aren’t allowed on the GAPS diet.
It may seem a little sour at first, but adding fruit or making a smoothie is a great way to get your palate used to this nutrient dense food. Since I’ve been eating it for 5 months I have to say that 24 hour homemade yogurt is the best I’ve ever eaten, and the best part is:

It’s easy to make!

Raw Milk Yogurt


  • 1 quart fresh, raw milk, for a thicker product substitute 1 pint fresh cream and 1 pint fresh milk (see sources)
  • 2 tablespoons of starter: plain, unsweetened, additive-free yogurt with live active cultures found at any grocery store (non-homogenized) or 2 tablespoons of yogurt from a previous batch
  • (For a gallon of milk use ½ a cup of yogurt. You’ll need extra mason jars.)


  • yogurt maker or cooler and a 1-quart mason jar with lid or food dehydrator and a 1-quart mason jar
  • thermometer

1.Heat milk in a saucepan over a medium-low flame until it reaches about 110° F / 43º C.
2.Remove from heat and allow it to cool to room temperature, then whisk in 2 tablespoons of starter culture (like yogurt from a previous batch or plain, unsweetened, additive-free yogurt with live active cultures) to inoculate the raw milk.
3.If you’re using a yogurt maker, simply pour the mixture of fresh milk and starter into the yogurt maker and culture it according to the manufacturer’s instructions for 24 hours.
4.Pour the mixture of starter and raw milk into a 1-quart glass mason jar and cover it with a lid.
5.If you’re using a cooler, place the mason jar full of milk and starter in the center of your cooler and pour warm water (approximately 110° Fahrenheit, 43º Celsius) until it reaches just below the lid of your mason jar. Cover with a warm towel for added insulation and leave in a warm spot in your kitchen to culture for 24 hours.
6.If you’re using a food dehydrator, simply place the mason jar full of starter culture and milk into the food dehydrator, set the temperature to 110° Fahrenheit / 43º Celsius and allow it to culture for 24 hours.
7.Once the culturing period is complete, remove your still warm raw milk yogurt from the yogurt maker, cooler or dehydrator and place it in the refrigerator to chill and solidify for 8 hours.
8.Serve plain as a sauce, blended with fruit as a smoothie, combined with fresh fruit or nuts or sweeten it, if desired, with a touch of raw honey.

NOTES: Raw milk yogurt has a tendency to be runny; this is normal and is caused by the action of temperature-sensitive enzymes present in raw milk that would otherwise be killed by heat. If liquid-like consistency is unappealing to you, consider substituting part of the milk for fresh cream or straining the yogurt through fine muslin or a nut milk bag.
Because the natural presence of beneficial bacteria in raw milk are likely to eventually out-populate the desired strains in your starter it will degrade over time. So it is necessary to maintain desired quality of your yogurt by purchasing new starters to periodically refresh your old starter.
TIME: 10-30 minutes (preparation) and 24 hours (culturing)

If you have any tips to share about making or eating your homemade yogurt please leave a comment I would love to hear from you.