The People’s Pharmacy

One of the concerns some of my clients have about the GAPS diet plan is the consumption of saturated fat.  This topic has been in the news a good bit recently with the “news” that the science backing the low-fat diet and avoidance of saturated fat was never actually scientifically proven and that a recent meta analysis shows no basis for the recommendations that still abound.

Sally Fallon Morell, President of the Weston A. Price Foundation and a proponent of traditional diets was featured this weekend (Feb. 14) on The People’s Pharmacy.  This interview is available free for the next 4 weeks and I’m providing a link here to the website so you can enjoy the interview.  Sally shares some of the articles that have been published recently in scientific journals which question findings published decades ago about saturated fat in the diet. This is especially important information for anyone choosing the GAPS diet and should provide comfort in the knowledge that fat and cholesterol are NOT the villians they have been made out to be.

Enjoy this hour-long interview while it’s available free!  Oh . . . and enjoy the fat on your steak, chicken or fish!


Probably one of nature’s most perfect foods!  Healthy fat and protein with wonderful fat soluble vitamins.  I love this image because the yolks are that bright orange color that signals a nutrient-dense egg probably from pastured poultry.  Look for this bright color when you shop for eggs in your local market.

Egg yolks are one of the foods recommended early in the GAPS™ Introduction diet. The white portion of the egg (clear before cooking) is not consumed since it may contain proteins that are allergenic to certain people.  The egg is rich in fat and very digestible and easily tolerated.  Eating the yolks raw is recommended so that the fats are not altered or damaged by cooking.  Because of this recommendation, it is vital to source eggs from a healthy chicken, duck or goose flock so safety is assured.