GAPS Meat Stock is a very special type of soup. “It is a whole meal designed for healing to heal and seal the gut lining quickly,” said Dr. Natasha Campbell McBride from her famous yellow book, Gut And Psychology Syndrome.

When you start to eat it almost immediately, you can sense the change in your gut and other digestive organs. It is different from Bone broth. The Meat Stock is used for the GAPS Introductory Diet. The Meat Stock is suitable over the Bone broth for severe GAPS conditions. Also, it is safer to start with meat stock.

Meat stock is made from a lot of meat with a few bones and is cooked for a short time. 80% of the ingredients should be meat and 20% bone.

(Please look at another article to understand the difference between Meat Stock and Bone Broth.)

If it’s beef, just like the one shown in the picture：

Some vegetables (non-starchy and non-fibrous) can be a part of the ingredients. Also, Salt and pepper for taste.

Cooked on a burner, covered:

1 ½ -3 hours for chicken or other poultry (The photo image below is cooking Whole chicken.)

3-6 hours for beef, bison, lamb or pork

or

in a slow cooker:

6 hours for chicken

2 hours on high, then 8 hours on low for beef, bison, lamb, or pork

You can choose from any meat, poultry, or fish you like to use. Whole chicken is the most popular choice for my clients. Maybe because it smells and tastes lighter than any other animal. A variety of nutrients can be released in the stock by using whole chicken. Fish is good also. But it isn’t easy for many people to procure it.

Most of my clients like to use chicken, and Korean and Iranian clients like to use Beef.  Indian clients like to use other than beef.  When they get tired of the first choice, they switch to another animal and eventually return to the original choice.

Pork may be safer if you are allergic to or intolerant to Vitamin A.

You can develop a Vitamin A allergy when taking a synthetic vitamin A supplement. I learned this from one of my clients.

Below is the reference to comparing the vitamins contained in pork and chicken.

” Overall, pork is a little richer in vitamins, containing more of vitamin B1, vitamin B12, vitamins B2 and B6, and vitamin E. Pork also contains vitamin C and vitamin D, which chicken is absent.

Chicken, on the other hand, is richer in vitamin A, vitamin B3 and vitamin B5. One vitamin found in chicken that pork completely lacks is vitamin K.

Pork and chicken contain the same amount of the folate form of vitamin B9. ” According to the reference, https://foodstruct.com/compare/pork-vs-chicken-meat

Recommended GAPS Diet books :

Gut and Psychology Syndrome by Dr. Natasha Campbell-McBride MD, MMedSci (neurology) and MMedSci (nutrition)

Gut and Physiology Syndrome by Dr. Natasha Campbell-McBride MD, MMedSci (neurology) and MMedSci (nutrition)

Cooking Techniques for the Gut and Psychology Syndrome Diet, Part 1: Meat Stock and Bone Broth by Monica Corrado MA, CNC, CGP

Disclaimer: The information on this website is provided for informational purposes only and is not intended to substitute for the advice provided by your doctor or other health care professional. The nutritional and other information on this website are not intended to be and do not constitute health care or medical advice.