This blog is part of a series on the GAPS diet and No Plant GAPS. I had the pleasure of spending time with Dr. Natasha Campbell-McBride, learning directly from her expertise. The information shared in these blogs comes from our private conversations, public interviews, and exclusive content from a special interview included in the No Plant GAPS training session.

Monika Holland asked Dr. Natasha Campbell-McBride “should we avoid these meats due to histamines, antibiotics, heavy metal contamination and other concerns related with these meats?

the first thing any gaps person should do is abandon supermarkets I can’ To stop repeating this to people, I know this sounds uh like a very unusual thing to do because people just got so used to buying everything in shops and supermarkets. We have to abandon supermarkets because supermarkets are stocked by industrial agriculture. Industrial agriculture is all about profit; huge numbers of toxic chemicals are used, the crops are grown on exhausted soils, so you you’ re eating products which are full of toxins and have a low nutritional value.

And when it comes to animals and plants too, you’ re eating cruelty; you take greed, you’ re eating the energy of destruction, the energy of suffering, and poisons on top of that. So, you want to go and find real farmers. Every country, every area in the world has these people; they everywhere that exists. Re grassroots people, they love their land, they love their animals, they love their birds, they love their plants. They would never spray chemicals on their land; they would never feed their animals with any anything toxic or poisonous. Find these people the first place to go to if you live in the city is to go to a farmer’ s market and meet these people, get their contact details and ask them, ‘ Can I visit your farm?’ A good farmer like that will have nothing to hide; he’ ll be delighted to welcome you to his farm to come and visit, to see what he’ s doing, to show you everything, and to explain everything.

And once you found these people that you trust, and you can look in the eye of this farmer, and we human beings, we have intuition. Intuition is hundred percent correct, it. So far more correct than what this is giving you, right? Look in the eyes of this person. How do you feel about this person? Can you trust this person if you feel that this is a proper person that can be trusted buy your food from these people? Yes, it’ s more effort, of course, and it’ s much more difficult than pushing a trolley around the supermarket in the evening. But every weekend, you get in the car and you go and drive, and you get your weekly supply of your meats, milk, and your eggs and vegetables, whatever else you need, and that will last you a week, so you don’ t have to run to shops you’ ve got everything at home, all it takes is having a good freezer in the house, a big freezer somewhere where you can fit it in your apartment or house in the city and meat. You can buy in bulk if you buy half a pig, if you buy a quarter of a cow, if you buy a whole lamb, the butcher will chop it up for you. Make sure to tell them not to throw anything away, you want everything you want the bones, the feet, the neck, the head, the tail and the organs.

You want everything cleaned up and put into bags, and then you don’ t have to think every day what meat you’ re going to buy, what meat you’ re going to eat today. You just go to your freezer and get get out what looks at you. Know so get chickens which have not been fed soya that’ s very important that means you want a farmer who makes his own feed for the chickens who does not buy commercial bags because all commercial feed for animals and birds is made out of genetically modified soil wheat barley and chemicals ingredients are the same and but it’ s for pigs for chickens for turkeys for anything you know any animal so it’ s very important that they make their own food that they don’ t use soy for feeding their birds once you those farmers are rare so once you found them you buy 20 chickens when there is a chance whatever you can fit into your chest freezer in your garage or wherever you’ ve got it and then you supply it with proper quality chickens and you want not just the the body you know wrapped for for roasting no no no you want feet you want necks you want heads you want giblets organs you want the whole thing basically the whole thing which because the next the heads they feed the giblets they make the best soup they make the best meat stock and meat stock is the staple in the gaps diet so it’ s very important to do that with fish it’ s important to buy wild fish, and not to go for large fish, carnivorous fish in particular, such as tuna and swordfish, and shark. And things like that.

The best you know, the best, better herring, mackerels, and sardines. And shellfish is also good if it is wild shellfish, not farmed. So that’ s the important thing. Obviously, if you have a large amount of mercury in your body, and it’ s been confirmed, if you have mercury toxicity in the body, you may struggle with seafood because we’ ve polluted this planet to such a degree. Practically all seafood contains mercury, but again, that so, not guaranteed what, what we found that even in one show or fish, there are some fish which are clean and there are some which are contaminated, so you can never know. Basically, fish is delicious and fish is nice; it gives variety to the diet, so unless there’ s a real reason for removing this sort of thing, um, there’ s no reason there’ s no point to remove it; it’ s nice to keep it in.

The important thing about the fish is the most nourishing parts are the skin, the heads, the skeleton, and the tail and the fins, so do you scale the skin so you can eat it and make your soup from small fish, in particular, you can buy sprats, you can buy small fish, and the whitebait, and some sardines; they make lovely bouillon, make lovely meat stock with small fish. So, there’ s no need to do that with pork; there is something uh about pork that we I’ m not quite sure, but what uh a limited research shows that pork needs to be salted or marinated before you consume it, that’ s very important because there is something in pork that causes um unhealthy changes in the human blood of a person who eats the book whether there Healthy people, not healthy people; these were healthy volunteers who had this, who were involved in this research.

But when you salted the book for a couple of hours before them, or if you salted it and added a handful of fermented vegetables or brine from fermented vegetables, and just let the pork marinate, this unhealthy effect on human blood disappears. So it is important to treat pork that way. Pork mince is the easiest; you just mix it with salt and a handful maybe of some fermented vegetables that you have or brine from fermented vegetables, but of course not on the no-plant- gap style we. When talking about no plant gap style, just plain salt you want natural salt not the salt from supermarkets you want natural salt unprocessed either sea salt or mountain salt Himalayan from the mines Himalayan crystal salt is the most available one.

You just mix mix the pork with salt and leave it for a couple of hours at a room temperature to marinate, and then you cook it, and this effect will disappear. So, there’ s no need to be afraid of pork. Pork is very nourishing, particularly pork skin because pigs are cleaned properly, so it’ s the only animal apart from poultry where we keep the skin on. The skin is wonderful, it’ s rich in collagen. Pork skin soup is one of the most healing soups in the world when you skin and with some bones and some joints in there, and then you blend the whole thing. You blend the skin and you consume that skin with the stock that will heal your digestive system quicker than anything else and that.

The protocol for the No Plant GAPS diet is outlined comprehensively in the book “Gut and Physiology Syndrome” by Dr. Natasha Campbell-McBride, the creator of this approach. Further information on the protocol can also be found here.