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  3. ShannonM816

    Nitro Cold Brew Coffee

    Assuming the ingredients are still just coffee, water, and nitrogen, it's fine. If there are other ingredients, it will depend on those ingredients.
  4. Casco

    Nitro Cold Brew Coffee

    So, is nitro cold brew compliant? I'm not sure I see the answer to that question here and I am also wondering.
  5. Based on what I've read here on the Forum, it sounds like the Whole30 organization is intending for these guidelines to be the new standard on pre- and post-workout. Check out this thread where @ladyshanny shares a statement from Melissa Urban on the new guidelines (the second post): https://forum.whole30.com/topic/56912-pre-workout-meal-confused/. So yeah...
  6. Keen On Clean Fuel

    Starting Now

    Nice work everyone! Keep up the good work
  7. Keen On Clean Fuel

    Zoe's Kitchen - No longer W30?

    They do have a new owner and with that said, there may be changes from the Whole30 portion of the menu. I'm not 100% on this, but as mentioned above, I would definitely ask at each location and verify to be sure. My location still has all the Whole30 options, but I'm wondering now that you mentioned it if they are slowly phasing them out. This would be my immediate go-to resource and appears they are still on the list: https://whole30.com/whole30-approved/.
  8. Vevster

    Olive oil Spray

    If concerned ,you can buy a misto and use the oil of your choice.
  9. Thanks, I do see https://whole30.com/downloads/whole30-meal-planning.pdf specifically advocates low-carb pre-workout. It looks like on the Whole30 itself, the focus is more on improving insulin sensitivity, and the new Paul Salter article is aiming for peak training performance. There are certainly lots of low-carb athletic advocates in the paleo world though. I suspect Whole30 as an organization did not intend for the Paul Salter article to be new guidelines for everyone, but rather another possible option to try. Looking at them side-by-side it is confusing. They should footnote the Paul Salter article or something to explain the difference between them. Perhaps a forum admin can somehow escalate that question?
  10. True Primal

    Protein (beef fat)

    Thanks, those are interesting! They focus on lipophilic toxin molecules accumulating in fat. It certainly makes sense for some toxins to be more likely to accumulate there. I still wonder, more holistically, though, if it's really a win to trim the fat off of low-quality meat. For example, if you feed glyphosate-coated grains to cattle, where does the glyphosate mostly go? Glyphosate doesn't appear to be lipophilic. And that's just one molecule (though perhaps one of the more relevant ones). It seems like it would come down to a question of what are the most commonly found concerning toxins in factor-farmed meat, and whether those are lipophilic or not? Incidentally, we only use pastured 100% grass-fed beef in True Primal soup. It might be worthwhile to create a page on this topic, both in general and as a selling point for our soup, but will need to do more investigation.
  11. laura_juggles

    Zoe's Kitchen - No longer W30?

    I feel like the official stance, as with everything, is check the ingredients at each individual location.
  12. CHING

    Starting Now

    Day 3 for me. We got this!
  13. Krisgrunwald

    Mayo not emulsifying using Ninja blender

    Those high-powered ones will just cook the egg/dairy in the mayo. It’s like bringing a blowtorch to a kid’s camping trip. Weird metaphor/simile, I know. You need something a little weaker. I’d recommend checking out healthykitchen101, and looking up “blender” on their site search. That’s my favorite blog and I actually got an immersion blender off one of their review lists.
  14. FairyL0u

    Day Zero

    yesterday: Walked 8 miles + cycled 9 (before Bev's tyre gave out ) Meal 3 ended up being chilli made from some frying steak, tinned tomatoes, peppers, onions, mushrooms, garlic, cumin, paprika, chillis, etc. with broccoli rice, mixed a teaspoon of ghee & some garlic granules into the 'rice' - bloody lovely today: meal one - eggs x2 & the rest of the broccoli rice meal 2 - the ubiquitous chicken salad meal 3, either chicken breast wrapped in am with roast peppers & mushrooms & onions or duck confit & veg.... ... up at 04:30 to run, 5 miles in quite pleasant summer drizzle, then home, shower, eat & walk into work (no bike due to tyre incident...)
  15. Pandora Black

    Pandora’s Whole 30 log

    Well we didn’t get the ribs ready in time so I had leftover chicken and steak (little portions).
  16. Pandora Black

    SchrodingersCat's Round 2 diary - starting 12 May 2019

    I thought about buying a leg of lamb but it’s literally $50 and I think that’s insane. Also Whole Foods is sold out of it all the time.
  17. shrinkingsarah_

    PCOS and Whole30

    I have PCOS. at the beginning of my first round I decided to quit taking hormonal birth control cold turkey. I finished a pack and then just didn’t take another one. After my first full round I got my period on about day 38 (so mid reintro) and it’s been consistently coming every month between the 18th-20th since then. It’s been 13 months of birth control free, regular periods. I attribute it to the whole30 100%, considering I lost 18 pounds in my first round and more since then. My doctor contributes it to “coincidence” and asked me to go back on the pill ¯\_(ツ)_/¯ Good luck! Healing your body through food is 100% possible. ツ
  18. SchrodingersCat

    Pandora’s Whole 30 log

    <3 ribs! I need to make some compliant BBQ sauce...
  19. SchrodingersCat

    SchrodingersCat's Round 2 diary - starting 12 May 2019

    I love lamb!! We're lucky it's pretty cheap here.
  20. Pandora Black

    SchrodingersCat's Round 2 diary - starting 12 May 2019

    Your food sounds so good! I want lamb, bad.
  21. SchrodingersCat

    Zoe's Kitchen - No longer W30?

    Hello! Was wondering if someone could clarify from the powers that be - Whole 30 social media is abuzz with the rumour that with the sale of Zoe's Kitchen to a new company, Whole30 items have been disappearing from the menu and things that were once compliant no longer are. If there an official stance on this?
  22. Julie G

    Buffalo Butter

    Ok. Thanks!!
  23. SchrodingersCat

    SchrodingersCat's Round 2 diary - starting 12 May 2019

    I would sell my left leg for a seafood curry laksa. I might have to make a compliant one this weekend. Anywho... Meal 1: Hot smoked salmon and spicy kraut Meal 2: Chicken veggie soup Meal 3: Lamb shanks with potato and pumpkin mash, broccolini and brussels
  24. I missed my post last night - gotta get better at that. But I am faithfully recording in my companion book. I do have a NSV to report for the first week. The eczema that shows up when I am not eating right has disappeared. I am actually feeling pretty accomplished this evening. Been a crazy couple days at work, my husband is down with heat exhaustion, frustrated over not getting things done - but I am sitting in my recliner after dinner, NOT SNACKING. I actually went and looked in the cabinet, told myself I was NOT hungry and came to check posts for distraction. That is a big step back on the right path for me. I am doing this!
  25. This startled me - my daughter has this issue, after she did a round of W30 and some experimentation at the deli she works in, her culprit was discovered to be the (non-organic, hormone treated) chicken she was working with. If she keeps goves on so it doesn't touch her and does not eat any, she's fine. If she handles without gloves, she gets the rash again. My trigger for that is wheat in any way, shape, or form.
  26. @Rojobro I found it in the EasyPeasy recipe website - I have been using the precut cabbage and carrots that the local grocery does and have also tried mixing in a bag of broccoli slaw, which I really like. It makes 8 pretty decent sized servings. Ingredients Coleslaw ½ white cabbage (roughly 500g/1lb), finely sliced ½ red cabbage (roughly 500g/1lb), finely sliced 4 large carrots (roughly 400g/14oz) grated 4 spring onions finely sliced (plus extra for garnish) No Mayo Dressing 4 tablespoons apple cider vinegar (or white wine vinegar, or lemon juice) 4 teaspoons good quality Dijon mustard (I use Grey Poupon) 1 teaspoon salt (or to taste) 1 teaspoon black pepper (or to taste) 8 tablespoons olive oil Method Prepare all the vegetables and set aside. Place all the ingredients for the No Mayo Dressing in a clean jam jar, screw on the lid tightly and shake until thoroughly combined. Pour the dressing over the vegetables and mix together thoroughly – scatter a few extra sliced spring onions over the top for decoration.
  27. I'm guessing the same people who can actually eat a 1/4 c serving of grain free granola and be happy with it? ;D
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