People across the globe are finding huge success with their digestive tracts after switching to a GAPS Protocol, Ketogenic protocol, Paleo diet or simply reducing their processed food intake. However, there are certain unexpected ingredients, hiding in plain site, that are surfacing and thwarting success. Be on the lookout for these simple ingredients which can cause joint pain, gas, bloating, anxiety and other problematic symptoms.

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Many meat processors change the ingredients on a regular basis, checking with them regularly may be necessary. When meat is processed, seasoning packets are purchased from bulk suppliers. They are not always concerned with food quality, but instead focus on taste, which generally consists of sweet, salt, and fatty.

Rusk – Rusk is used in traditional British sausage making, in an effort to maintain moisture. A juicy sausage is desired, so adding rusk to the mix can created pockets in the sausage which both break up the meat fibers and hold the precious animal fats. Rusk is described as dried cereal, a mixture of wheat flour, salt and a raising agent – bread. It is used in large batch production of sausages, and is considered a standard ingredient. Several types of rusk are available, each for a different purpose. Pinhead rusk and medium rusk are more fine in grain size, causing it to absorb the fats in the sausage more readily. Course rusk is mainly used for more hearty textures, like Haggis. 

Rusk swells as it fills with the fats and spices in the mix. This makes a larger sausage, a selling point. For those who are gluten sensitive, this ingredient can cause great intestinal upset and should be avoided. It is classified by some as a filler and is not necessary in the sausage making process. Finding a small batch butcher, who does not use rusk, or the alternative bread crumbs, is important. Avoiding ingredients like rusk are necessary for those who are trying to repair their microbiome with rebuilding protocols like GAPS. 

Dextrose – Ordering spices sounds like you’re getting a mixture of spices, but that’s often not the case. Dextrose, modified starch, “flavour”, and yeasts are often added to boost taste. Dextrose is a sugar sourced from corn, a complex carbohydrate which is more difficult to digest. The American Journal of Public Health, says dextrose from corn is incredibly inexpensive and, “Dextrose syrups do actually posses somewhat greater bacterial action against yeast and bacteria than sucrose.”

Hydrolysed whey proteinNutrition and Metabolism says, “Protein hydrolysates are certainly not created equal.” They found increased insulin levels post ingestion. It is often used in sausages as a “seasoning gent”.

Lactose – Also used as a “seasoning agent”, lactose is said to cause diarrhea by The New England Journal of Medicine

Drug Development and Industrial Pharmacy says there are eight different grades of lastose and that they are used as “filler”.

*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, CGP, D.PSc. who sees clients in Rossville, Georgia. She is a Board Certified Naturopathic Doctor, through The American Naturopathic Medical Association and works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Wise Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows, television shows and writes for Nourishing Plot. She serves on the GAPS Board of Directors and has recently been named “The GAPS Expert” by Dr. Natasha and will serve teaching other Certified GAPS Practitioners proper use of the GAPS protocol. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia, through food, she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Chapter Leader for The Weston A. Price Foundation. [email protected]

“GAPS™ and Gut and Psychology Syndrome™ 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.





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