The GAPS is an abbreviation for the Gut and psychology syndrome protocol. The goal of this protocol is to heal and seal the gut lining, rebalance the immune system, and restore the optimal bacterial ecosystem within the gastrointestinal tract. This goal is achieved through a specific way of eating the so-called GAPS diet. This goal is achieved through the specific diet (GAPS diet) proposed by Dr. Natasha Campbell-McBride.

In the GAPS diet there are forbidden foods that are difficult to digest and are not beneficial to the gut microbiome. This diet does not allow the consumption of cereals, all sugars, commercial dairy products and milk, high carbohydrate vegetables and all processed foods.

These foods are replaced by nutritionally dense and easily digestible foods. The basis of the GAPS diet is quality home-made broth and vegetable soups prepared from it. It also contains foods rich in saturated fats in the form of butter, lard and coconut oil, but above all it is rich in meat and probiotic foods. The way of preparing meals is also emphasized. It is based on traditional methods such as fermentation of vegetables and milk.

Whole protocol must be adapted to the individual and health needs. Please, do not use this information as a guide to this diet.

The GAPS diet is divided into 2 parts:


The Introduction GAPS diet is divided into of 6 phases. Its goal is to heal and “heal” the intestinal wall by receiving large amounts of amino acids, gelatin, glucosamines, fats, vitamins, minerals and other nutrients supplied through broths and vegetable soups prepared from them. The intake of probiotics is also necessary at this stage. Probiotics are important for regeneration of the intestinal microbiome.

I. STAGE (permitted foods)

  • Homemade meat broth (different types of meat) or fish broth
  • Vegetable soups (only certain types of vegetables are avoiable, vegetables must also be free from hard skin, grains; and boiled properly – “overcooked”)
  • Animal fat such as lard and tallow
  • Coconut fat
  • Probiotic foods (1-2 tablespoons of fermented vegetable juice (do not consumed vegetables) or dairy products  such as whey, yoghurt, kefir, sour cream
  • Sea salt (recommended is Celtic salt by the author), pepper, bay leaves, allspice, fresh herbs, ginger, garlic, onion
  • Raw honney
  • Water with lemon, ginger tea or just pure (filtred) water

II.STAGE (continue with all foods from stage I., and add more)

  • Raw organic egg yolks seperated from the whites
  • Stews and casseroles with fresh herbs (avoid spices)
  • Increase probiotic foods
  • Fermented fish and gravlax
  • Homemade ghee
  • Fresh herbs
  • Cod liver oil




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