The Gaps (Gut And Psychology/Gut And Physiology) Diet asserts that the correlation between behavioural and learning disabilities, the food and drink we take, and the condition of our digestive system is absolute – with FERMENTED FOODS being a fundamental part of this diet
A growing popularity for this diet is occurring in families who have children with Autism and Tourette’s syndrome as it has been specially designed by Dr Campbell-McBride, who specialises in nutrition for children and adults with behavioural and learning disabilities, and adults with digestive and immune disorder.
Gaps Australia describes the success and scope of the use of this diet in children with neurological and psychiatric conditions, such as autism spectrum disorders, ADD/ ADHD, schizophrenia, dyslexia, depression, obsessive-compulsive disorder and other neurological and psychiatric problems, from Dr Campbell-McBride’s work with hundreds of children with these conditions.
With the term GAPS now being “extended to incorporate Gut and Physiology Syndrome because all autoimmunity begins in the gut. These conditions include but are not limited to the following: multiple sclerosis, rheumatoid arthritis, diabetes type one, celiac disease, osteoarthritis, lupus and any other autoimmune conditions. There are many autoimmune disorders but these are the most common.
GAPS is explained as a condition, which establishes a connection between the functions of the digestive system, the brain and the immune system.” Read more HERE
FARMERS FRESH CHOICE FERMENTED FOODS
Are produced with the highest of quality organic ingredients and integrity
from farm to jar
Our Sauerkraut and other fermented products are Not Pasteurised which is essential to the continual fermentation of the product once in the jar, maintaining a natural balance of micro-organisms. This is fundamental to healthy intestinal function which is the foundation for optimum health. Our fermented foods are live and working all the time to naturally improve their own vitamin and mineral value, PH tested and stored in glass jars which avoid the toxicity of plastic and tin storage materials in which some other fermented foods are found.
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