Click on a photo below to see a Facebook album showing life on the rocks….
Finding food sources and nutritional science facts and fiction, anecdotes and experimenting with what we eat continue to occupy our time and mind space in our quest for activating the second brain (more on that in future posts). In this post I will explore our meat sources a little bit.
From a farm 25 minutes south of here – called La Ferme de Gaston – we get a selection of pork (including lard, sausages, feet, tails, heads and throats) from two different kinds of pig: Gascon and Basque pigs, which are rare breeds that grow slowly and get rather fat and are therefore not suitable for industrial production. Happy pigs they are, and delicious for the palate – not like any pork you’ve ever had, unless, of course, you’ve tasted them already 🙂
This is not Marta
In order to animate our son and the process as such, and of course to keep an overview of things, we created a “mandala” to guide us through the GAPS Intro Diet. We had developed a grain-free, organic, all natural, seasonal, full GAPS and paleo inspired way of eating for three years already, when we decided to do a GAPS Intro Diet in January this year. Just after the boy turned three. At this stage he had very few digestive problems, none that were frequently recurring, and neither did we. That’s why it only took us five weeks to “complete the mandala”, but the effect was clearly felt. Perhaps a bit too techy for some sensitivities, but a fitting metaphor in current culture: it felt like our gut flora was rebooted to a fresh start.
GAPS Mandala: Click for full size.
Before commencing the intro, we made sure that our son understood what we were going to do. We explained that it was about “making the tummy happy”, “kicking out troublemakers”, “growing strong and healthy” and so on….