Heal your Gut

with GAPS
TM

A quick start guide

to beginning the
GAPS Diet

Kate Hope, MS, CGP

Nutritionist
Certified GAPS Practitioner
 Copyright 2016 Kate Hope Nutrition

Disclaimer: This book is for information purposes only and does not provide medical advice. The information in this book
is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your
physician or other qualified health provider with any questions you may have regarding a medical condition. Do not
disregard professional medical advice or delay seeking it because of something you have read in this book.

GAPSTM and Gut and Psychology SyndromeTM are the trademark and copyright of Dr. Natasha Campbell-McBride. The
right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance
with the Copyright, Patent and Designs Act 1988.

www.katehopenutrition.com
Heal your Gut with GAPS
A quick start guide to beginning the GAPS Diet

Table of Contents

What is the GAPS Diet? 1

What is Leaky Gut? 1

What conditions can the GAPS Diet help? 2

What is the philosophy behind the GAPS Diet? 2

What are the 2 stages of the GAPS Diet? 3

Benefits of meat stock/bone broth and fermented foods 3

The Six Stages of the GAPS Introduction Diet 4

Foods to allow and avoid on the Full GAPS Diet 6

Selected GAPS Recipes 10

Suggested Resources 14
What is the GAPS Diet?
GAPS stands for Gut and Psychology Syndrome, or Gut and Physiology Syndrome. The diet
was developed by Dr. Natasha Campbell-McBride in the 1990s. She is a neurologist and she
recognized the connection between the gut, the brain, and diet.
When Dr. McBride started implementing her GAPS Diet protocol, she had a lot of success
with autistic children (including her own son) and people with depression, ADHD, schizophrenia and
eating disorders. And in virtually all these cases, she found that there was gastrointestinal
problems. But as time went on, the GAPS Diet started helping people with all kinds of problems,
including heart issues and chronic diseases.
The diet is based on healing and sealing the intestinal lining. It works to repair a leaky gut
that will prevent toxins, allergens and undigested food from entering the body. It balances the
bodys microbiome, which is our inner ecosystem containing trillions of bacteria.
The GAPS Diet is based around nourishing bone broths, healthy meats, eggs, non-starchy
vegetables, fruits, a few allowed legumes, nuts and seeds, healthy fats, fresh-pressed juices and
fermented foods.

What is Leaky Gut?

The lining of the intestinal system is the doorway between the outside world and the inside
world. This membrane is called semi-permeable. It selectively lets fully digested food particles in,
and keeps foreign substances out. It is a delicate layer, only one cell in thickness.
Problems arise when this layer is compromised. There are many assaults on the intestinal
system, such as bacterial, viral and fungal infections, medications like antibiotics and NSAIDs,
hormonal imbalances, stress, a bad diet, bad fats, processed foods, and substances like gluten and
casein. These can poke holes in the GI lining, allowing seepage into our blood stream and tissues.
When these holes are formed, a leaky gut results, which allows foreign invaders to enter. These
substances are not recognized as foods by our body, and they are attacked by the immune system.
Even foods that are good for us
may cause a reaction if they are not
fully digested before they enter the
blood stream.
So, people with a leaky gut
may have many food intolerances.
They may find they have problems
with healthy foods they were once
able to eat. However, after following
the GAPS protocol, people find that
as their gut heals, food intolerances
can clear up.

1
What conditions can the GAPS Diet help?

Acne/Eczema Food allergies/intolerances

ADD/ADHD Gluten related disorders
Autism Heart disease
Autoimmune disorders High blood pressure
Allergies High cholesterol/triglycerides
Anemia Hormonal Imbalances
Asthma Infections (Lyme, EBV, Candida)
Autoimmune diseases Learning or Social problems
Colitis Migraines
Crohns Neurological Issues
Depression PMS
Diabetes Reflux disease
Digestive problems- IBS, SIBO Seizures
Dyslexia/dyspraxia Stroke
Ear infections UTIs
Eating disorders Weight issues

What is the philosophy behind the GAPS Diet?

The GAPS Diet is based on the philosophy
that all disease begins in the gut, and that
food is medicine. These two principles were
espoused by Hippocrates over 2000 years ago.
The GAPS Diet supports the bodys innate
wisdom to heal itself, to balance its microbiome,
and to strengthen the immune system. A healthy
body can fend off invaders and it can properly
digest and absorb nutrients, while detoxifying and
eliminating waste products and unwanted
substances.
The GAPS Diet uses Mother Natures
whole foods in the healing process. It heals and
seals the gut lining with nourishing meat stocks,
soups and stews, along with non-starchy vegetables,
healthy fats and fresh fruits. Fermented vegetables and
cultured dairy replenish the good bacteria in the gut
microbiome, which promotes a healthy immunity. The
GAPS Diet is a healing diet that can be followed for up to
two years. After that, many people find they can tolerate
and enjoy foods that previously caused problems.
2
 What are the 2 stages of the GAPS Diet?
There are two stages to the GAPS Diet. The GAPS
Introduction Diet is more strict and focuses on meat stocks, non-
starchy vegetables, good fats and fermented foods. It eliminates
grains and most legumes, starchy vegetables, processed foods,
refined sugars and artificial sweeteners. As symptoms improve,
you transition to the Full GAPS Diet where a wider variety of foods
are allowed. The Full GAPS Diet still prohibits all grains, most
legumes and starchy vegetables such as potatoes and yams.
The length of time spent on the GAPS Introduction Diet
can vary depending upon your condition. The Full GAPS Diet can
be followed for up to two years. After that, you may find you are
able to reintroduce some of the foods you used to eat.

Meat stock/bone broth and fermented foods

Meat stocks and bone broths have been used as healing

foods by many cultures over the centuries. Meat stocks are
made from cooking meats and bones (for example a whole
chicken) for a few hours, and bone broths are made from
cooking meat bones for longer periods of time (24-48 hours). Stocks and broths provide nourishing
substances for the gut lining in the form of amino acids, gelatin, glucosamines, fats, vitamins, minerals and
various other micronutrients. The nutrients in these soups are extremely bio-available, so theyre more easily
digested and absorbed by the body. The intestinal system doesnt have to do a lot of work digesting them, so
it can rest while its being healed at the same time. Meat stocks and bone broths provide important amino
acids such as glycine, proline and glutamine, which are important nutrients for the cells that line the
intestines. In addition, collagen and gelatin support healthy bones, tendons and skin.
Fermented and cultured foods have
been used for centuries as a way of
preserving food. They contain beneficial
bacteria that can help repopulate your gut,
and they also have many vitamins, minerals
and enzymes that can help the digestive
process. Some examples of fermented
and cultured foods are sauerkraut, kimchi,
pickles, yogurt, kefir and kombucha. The
GAPS Diet shows you how to make many of
these foods, but you can also purchase them
from a good quality grocery store or health
food store.
3
The Six Stages of the GAPS Introduction Diet

The GAPS Introduction Diet is meant to quickly heal and seal the gut lining. It acts as an
elimination diet by removing the common food triggers. You can progress through the introduction
diet as quickly or slowly as you see fit. Some people are on it for a week or a month, and some stay
on it for up to a year or more. It depends on the individual. Track your progress by monitoring your
digestive health (gas, intestinal upset, bowel movements) and your overall mood and wellbeing.
Slowly introduce foods to see if youre ready for the next stage. If not, stay on the current stage until
symptoms disappear. After you go through the introduction diet you can slowly transition to the Full
GAPS Diet, where many more foods are allowed.

Stage 1

Meat Stocks (with meat and well-cooked, non-starchy vegetables such as zucchini, squash, pumpkin,
broccoli, cauliflower, carrots, onions, leeks)
Add teaspoon probiotic juice (from fermented vegetables) to each cup of stock
(work up slowly)
If prone to diarrhea, can add good quality fermented dairy (whey, sour cream, yogurt, kefir).
Dont do if there is constipation (just stick with fermented veggies)
Ginger tea
Water

Stage 2

Meat Stocks (with boiled meats, fish, soft tissues off the bone)
Stews and casseroles with meats and vegetables (avoid spices in this stage, but you can add
fresh herbs)
Continue with fermented veggie juice and dairy (if tolerated)
Fermented fish, i.e. gravlax (if desired)
Raw egg yolk stirred into each cup of stock (work up slowly from one a day)
Soft-boiled eggs can gradually be added to the diet as well
Add tsp organic Ghee into cups of stock (work up slowly from one a day)
Ginger tea
Water

Stage 3

Same as above
Add mashed avocado (can add to soups, start with 1-3 tsp/day and work up slowly)
Pancakes (nut butter, eggs, squash, cooked in ghee). Start with 1 per day
Scrambled eggs (avocado, onions and other cooked vegetables can be added)
Use ghee, fats from meats, coconut oil for cooking (work up slowly)
Add the actual fermented vegetables (start with 1-4 tsp/day)

4
The Six Stages of the GAPS Introduction Diet, cont.

Stage 4

Same as above
Add roasted and grilled meats (no bbq or fried)
Add extra-virgin olive oil to meals (start with few drops, then work up to 1-2 tbs/meal)
Fresh juices (carrot, celery, cabbage, mint leaves)
Baked breads, muffins with nut flours, eggs, squash, fats (ghee or coconut oil)-
one per day to start

Stage 5

Same as above
Add cooked apple (apple sauce, puree; can add a touch of honey)
Can add honey (start slow, up to few tsp/day)
Add raw veggies (start with cucumber, then carrots, tomato, onion, cabbage, etc.)
Add apple, pineapple or mango to fresh juices (avoid citrus at this stage)

Stage 6

Same as above
Add peeled raw apple
Gradually add more fresh, raw fruits and more honey
Gradually add more baked items (use dried fruits or honey as sweetener)

*You may move through the Introduction Diet faster or slower depending on your individual
symptoms. For some its a few weeks, for some it can take a year.
*Keep track of abdominal pain and stool changes.
*Let pain and diarrhea clear before moving to the next stage.
*Low fiber in the Introduction Diet may cause constipation. Enemas may be indicated.

5
Foods allowed on the Full GAPS Diet
Almonds, including almond butter and oil Coconut milk
Apples Coconut oil
Apricots, fresh or dried Coffee, weak and freshly made, not instant
Artichoke, French Collard greens
Asiago cheese Colby cheese
Asparagus Courgette (Zucchini)
Aubergine (eggplant) Coriander, fresh or dried
Avocados, including avocado oil Cucumber Dates, fresh or dried, without
Bananas (ripe only with brown spots on skin additives
Beans, dried white (navy or haricot, string beans Dill, fresh or dried
and lima beans, properly prepared) Duck
Beef Edam cheese
Beets Eggplant (aubergine)
Berries, all kinds Eggs, organic, free-range
Black, white and red pepper: ground and Filberts
peppercorns Fish, fresh, frozen or canned in its juice or oil
Black radish Flax, seeds or oil
Blue cheese Game, fresh or frozen
Bok choy Garlic
Brazil nuts Ghee
Brick cheese Gin, occasionally
Brie cheese Ginger root, fresh
Broccoli Goose
Brussels sprouts Gorgonzola cheese
Butter (organic, grass fed) Gouda cheese
Cabbage Grapefruit
Camembert cheese Grapes
Canned fish in oil or water only Haricot beans, properly prepared
Capers Havarti cheese
Carrots Hazelnuts
Cashew nuts, fresh only Herbal teas
Cauliflower Herbs, fresh or dried without additives
Cayenne pepper Honey, natural
Celeriac Juices freshly pressed from permitted fruits and
Celery vegetables
Cellulose in supplements Kale
Cheddar cheese Kiwi fruit
Cherimoya (custard apple or sharif) Kumquats
Cherries Lamb
Chia seeds Lemons
Chicken Lentils
Cilantro Lettuce, all kinds
Cinnamon Lima beans (dried and fresh)
Citric acid Limburger cheese
Coconut, fresh or dried (shredded) without any Limes
additives

6
Foods allowed on the Full GAPS Diet, cont.
Mangoes Satsumas (tangerines)
Meats, fresh or frozen Scotch, occasionally
Melons Seaweed, fresh and dried
Monterey Jack cheese Shellfish
Muenster cheese Spices, single and pure without any additives
Mushrooms Spinach
Mustard seeds, pure powder and gourmet types Squash (summer and winter)
without any non-allowed ingredients Stilton cheese
Nectarines String beans
Nut flour or ground nuts Swedes
Nutmeg Swiss cheese
Nuts, all kinds freshly shelled, not roasted, Tangerines
salted or coated Tea, weak, freshly made, not instant
Olive oil, extra-virgin, cold-pressed Tomato puree, pure without any additives
Olives, preserved without sugar or any other except salt
non- allowed ingredients Tomato juice, without any additives except
Onions salt
Oranges Tomatoes
Papayas Turkey
Parmesan cheese Turnips
Parsley Ugly fruit
Peaches Un-creamed cottage cheese (dry curd)
Peanut butter, without additives Vinegar (cider or white); make sure there
Peanuts, fresh or roasted in their shells is no allergy
Pears Vodka, occasionally
Peas, dried split and fresh green Walnuts
Pecans Watercress
Peppers (green, yellow, red, orange) White navy beans, properly prepared
Pheasant Wine, dry, red or white
Pickles, without sugar or other non-allowed Yogurt, homemade
ingredients Zucchini (courgette)
Pigeon
Pineapples, fresh
Pork
Port du Salut cheese
Poultry
Prunes, dried without any additives or in their
own juice
Pumpkin
Quail
Raisins
Rhubarb
Roquefort cheese
Romano cheese

7
Foods not allowed on the Full GAPS Diet

Acesulphame Coffee, instant and coffee substitutes
Acidophilus milk Cooking oils
Agar-agar Cordials
Agave syrup Corn
Algae Aloe vera, once digestive symptoms are Cornstarch
gone, you can introduce it Corn syrup
Amaranth Cottage cheese
Apple juice Cottonseed
Arrowroot Couscous
Aspartame Cream
Astragalus Cream of tartar
Baked beans Cream cheese
Bakers yeast Dextrose
Baking powder and raising agents of all kinds Drinks, soft
except pure baking soda Fava beans
Balsamic vinegar Feta cheese
Barley Fish, preserved, smoked, salted, breaded
Bean flour and sprouts and canned with sauces
Bee pollen Flour, made out of grains
Beer FOS (fructooligosaccharides)
Bhindi or okra Fructose
Bitter gourd Fruit, canned or preserved
Black-eyed peas Garbanzo beans (chick peas)
Bologna Gjetost cheese
Bouillon cubes or granules Grains, all
Brandy Gruyere cheese
Buckwheat Ham
Bulgur Hot dogs
Burdock root Ice cream, commercial
Butter beans Jams
Buttermilk Jellies
Cannellini beans Jerusalem artichoke
Canned vegetables and fruit Ketchup, commercial
Carob Lactose
Carrageenan Liqueurs
Cellulose gum Margarines and butter replacements
Cereals, including all breakfast cereals Meats, processed, preserved, smoked,
Cheeses, processed and cheese spreads salted
Chestnuts and chestnut flour Milllet
Chvre cheese Milk from any animal, soy, rice, canned
Chewing gum coconut milk
Chickpeas Milk, dried
Chicory root Molasses
Chocolate
Cocoa powder

8
Foods not allowed on the Full GAPS Diet, cont.
Mozzarella cheese
Mung beans
Neufchatel cheese
Nutrasweet (Aspartame)
Nuts, salted, roasted or coated
Oats
Okra
Parsnips
Pasta, of any kind
Pectin
Postum
Potato, white
Potato, sweet
Primost cheese
Quinoa
Rice
Ricotta cheese
Rye
Saccharin
Sago
Sausages, commercially available
Semolina
Sherry
Soda, soft drinks
Sour cream, commercial
Soy
Spelt
Starch
Sugar or sucrose of any kind
Tapioca
Tea, instant
Triticale
Turkey loaf
Vegetables, canned or preserved
Wheat
Wheat germ
Whey, powder or liquid
Yams
Yogurt, commercial

9
A Few Selected GAPS Recipes

Stages 1 and 2

Ginger Tea
1 Tbs freshly grated ginger root
Water

In your teapot put the grated ginger root and add boiling water. Cover and brew for 5-10 min. Pour through sieve.

Soups- Meat Stock

Lamb, pork, beef or game

Put the joints, bones and meat into a large pot, add 5-10 peppercorns, and salt to taste. Fill with water. Heat to
boiling. Cover and reduce to simmer for at least 3 hours (longer will be more nourishing). Take bones and meat out
and pour stock though a sieve into a separate container. Store in refrigerator or freeze for later use. Keep meat for
later meals.

Chicken stock
Put a whole or half chicken into a large pot. Fill with water. Add salt. Heat to boiling. Simmer at least 1 1/2- 2 hours.
Take chicken out and put through a sieve. Store stock in refrigerator or freeze for later use. Keep chicken meat for
later meals.

Fish stock
Put bones, heads and tails of fish in pot. Save meat to cook for later recipes. Fill with water. Add 8-10 peppercorns.
Heat to boiling. Cover, reduce heat and simmer for 1-1 1/2 hours. Add salt to taste at the end of cooking. Take out
fish bones and put through sieve. Store in refrigerator or freeze for later use.

Basic Soup Recipe

Bring homemade soup stock to boil. Add chopped vegetables and simmer for 20-25 minutes. Good suggestions are
onion, cabbage, carrot, broccoli, cauliflower, pumpkin, zucchini, and other squashes, leeks. If desired, add 1-2
tablespoons chopped garlic at the end. Bring to boil and then turn off heat. You may also blend your soup for a
creamy consistency, and for variety.

10
Creamy Roasted Garlic Soup
10-15 cloves garlic, unpeeled
1 head cauliflower
2 medium zucchini
7 Tbs ghee
2 tsp salt
2 tsp dried basil
2 onions coarsely chopped
1/2 leek sliced
4 cups chicken stock
1. Preheat oven to 400 degrees.
2. Divide cauliflower into florets. Cut zucchini into large slices. Put veggies and unpeeled garlic into large bowl.
3. Melt 3 Tbs ghee and pour over veggies, stir to coat.
4. Put veggies in baking pan and roast for 3-40 min
5. In large soup pot, melt remaining ghee and saut onions and leek until soft. Stir in basil. Add stock and bring to
boil.
6. Remove skins from garlic. Put roasted veggies in food processor or blender. Add a little stock if necessary. Blend
until smooth.
7. Add pureed veggies to soup pot and reduce heat. Allow to cook 5 min. Stir well and serve.
Winter squash soup
1 1/2 liters homemade stock
1 leek sliced
Broccoli, 3-4 medium sized rosettes
1 medium carrot sliced
1/2 medium buttercup or 1/3 medium butternut squash (or any orange variety)
3 garlic cloves peeled
Peel, deseed and cut squash into small chunks. Cut all other vegetables. Put in soup pot. Add stock. Bring to boil.
Reduce heat and simmer for about 30 min. Use an immersion or regular blender to puree soup.

Zucchini Avocado Soup

1 Tbs ghee
1 large onion chopped
2 zucchini diced
2 carrots diced
4 cups chicken broth
1 clove garlic crushed
1 avocado sliced
Juice of 1/2 lemon
Salt and pepper to taste
1. Saut onion and carrot in ghee over medium heat until softened.
2. Add zucchini and stir to coat with ghee
3. Add broth, salt and pepper
4. Bring to boil, then simmer until zucchini is cooked through. Remove from heat.
5. Just before serving, add garlic, avocado and lemon juice (Avocado must be added just before serving. You do not
want to reheat soup with avocado in it).

11
Stage 3

Light and Fluffy Pancakes with Honey Lemon Syrup

For the pancakes:
1 cup cooked squash, pureed
1 cup nut butter
5 eggs
1/2 tsp salt
1 T cinnamon
Dash of other spices if desired (cloves, nutmeg, etc.)
Ghee or other cooking fat

Syrup:
1/4 cup honey
1/2 lemon, juiced
vanilla extract (optional)

1. Separate eggs, putting the whites into one large bowl and the yolks into a separate large bowl.
2. Add remaining ingredients to the egg yolks and mix together.
3. Beat the whites until soft peaks form, and then fold them into the yolk mixture.
4. To make syrup, combine the ingredients in a saucepan and warm until the honey is soft enough to stir in.

Note: When cold, these pancakes work well to make sandwiches.

Peanut Butter Pancakes

1 very ripe banana, mashed
2 T salted peanut butter (you can substitute other nut butters)
3 eggs
Ghee or other cooking fat

1. Blend all ingredients together with a whisk or hand mixer.

2. Pour mixture into greased griddle or frying pan that has been preheated to medium
3. Cook until done on one side, flip and watch carefully as the second side generally cooks faster. These pancakes
will be very thin. For thicker pancakes, additional nut butter or nut flour can be added.

Note: You can serve these pancakes with a little ghee melted on top or a blend of honey, ghee and fresh lemon
juice. Fresh or frozen fruit heated with honey will also make a nice syrup.

Stage 4

Basic Bread/cake/muffin recipe

2 1/2 cups ground almonds (or almond flour, or substitute other nut or seed flours)
1/4 cup ghee, coconut oil or animal fat
3 eggs

Preheat oven to 300 degrees. Mix all ingredients well (add more or less flour to reach a porridge-like consistency).
Grease baking pan with butter or ghee, line with baking paper and put mixture in. Bake for about an hour. Check
occasionally until a knife inserted comes out dry. Varieties in Stage 4 include dried herbs, tomato puree, grated
cheddar cheese if tolerated, grated carrots, nuts, seeds.

12
Stage 5

Fresh juices
General recipe for ingredients:
50% highly therapeutic ingredients: carrot, small amount of beetroot (no more than 5% of total mixture),
celery, cabbage, lettuce, greens (spinach, parsley, dill, basil, beet tops, etc.)
50% tasty ingredients: pineapple, apple, grapes, mango, etc.

Make juice in a juicer.

Stage 6

Pumpkin Muffins
4 eggs
1 cup pumpkin puree
1/4 cup coconut oil softened
1/2 cup coconut flour
1 tsp baking soda
1 tsp vanilla
1-2 Tbs pumpkin pie spice, or cinnamon
1/4 cup honey

Preheat oven to 350 degrees. Mix dry ingredients in one bowl and wet ingredients in another. Mix both together and
put into lined muffin tins. Bake 17-20 min or until toothpick inserted comes out clean. Makes 12 large or 24 mini
muffins.

13
Suggested Resources
General Information/GAPS Websites and Book
www.gaps.me
www.gapsdiet.com

Campbell-McBride, N. Gut and Psychology Syndrome. Cambridge, UK: Medinform Publishing, Revised edition 2010
(available on Amazon)

Cookbook/Recipes

Internal Bliss. Middle River, MD, USA: International Nutrition, Inc. 2010. (available on Amazon)

Cooking with GAPS DVD (available on Amazon)

Fermented Foods/Information and Products

Cultures for Health

http://www.culturesforhealth.com/

Immunitrition
http://www.immunitrition.com/

Body Ecology
https://bodyecology.com/

Wise Choice Market

http://www.wisechoicemarket.com/organic-raw-fermented-vegetables/

Real Pickles
http://www.realpickles.com/

Bone Broths

Wise Choice Market

http://www.wisechoicemarket.com/bone-broth/

U.S. Wellness Meats

http://grasslandbeef.com/beef-marrow-bone-stock-broth-14-oz

Bam Bam Broth Co.

http://www.bambambroth.com/

14
References

Campbell-McBride, N. Gut and Psychology Syndrome. Cambridge, UK: Medinform Publishing, Revised edition 2010

Internal Bliss. Middle River, MD, USA: International Nutrition, Inc. 2010.

Rakel, D. Integrative Medicine. Philadelphia, PA: Elsevier. 2012

Selhub et al. Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry. Journal of
Physiological Anthropology 2014, 33:2

Fasano A. Intestinal Permeability and its Regulation by Zonulin: Diagnostic and Therapeutic Implications. Clin Gastroenterol
Hepatol. 2012;10(10):1096-1100

Fermented Foods: How to Culture Your Way to Optimal Health. mercola.com Bone Broth: One of Your Most Healing Diet
Staples. mercola.com

Kate Hope Nutrition

Allow me to help you on your path to wellness. I have a Masters Degree in Applied Clinical
Nutrition, and I am a Certified GAPS Practitioner. If you would like to work with me, I see clients
personally in a one-on-one or group setting, or remotely over the phone or by Skype. If you wish, I
can assist you in implementing the GAPS Diet. However, realizing that everyone has his or her own
bio-individuality, I personalize the program to fit your needs.

If you or a loved one is suffering from a condition resulting from a leaky gut, the GAPS
protocol is a perfect anti-inflammatory, healing diet. Please dont hesitate to contact me for more
information about my services or to make an appointment.

Personally I suffered from Lyme Disease, but I attribute a great deal of my healing to the
GAPS Diet. Many of my clients are reaping the benefits of this healing diet as well, for conditions
such as Rheumatoid Arthritis, IBS, cardiovascular issues, Autism, ADD/ADHD, weight management
and more.

I look forward to helping you on your healing journey!

Kate Hope
732-440-8859
Email:
katehopenutrition@gmail.com
Visit my website:
www.katehopenutrition.com
Follow me on social media:
www.facebook.com/katehopenutrition
www.twitter.com/Kate_M_Hope

15