Jim4884

Hey Emily! Weren't we in Dragonslayers together a couple of years back? Nice to read you again. You are correct, the rice bran oil is what makes barbacoa non-compliant. There is no soy in it. Hope all is well...

Not rambling at all - and congratulations on completing a Whole 30! Let me preface my reply by emphasizing that I am NOT a moderator, but I have completed two Whole 30's, and have been maintaining food freedom at about 95% compliant for 3 years, and have certainly learned a lot about how food affects me. I am lucky in some regards, as I discovered that no food is going to cause me significant distress if eaten one time in moderation. However, the cumulative effect of switching my diet has been profoundly life changing in a positive way. In terms of reintroducing something you were intolerant to - I would suggest that it depends on how badly you would like to have that item in your diet on an occasional basis. If you don't miss it, don't bother. As far as gluten goes, I don't recall specifically what I did for my re-intros, but I would definitely suggest making sure you complete a proper re-intro of dairy separately and soy separately before doing gluten - that should help separate any impacts from the mixed ingredients, if that makes sense. Good luck! Jim

Hey kirbz, good to read you again! I've mostly been my 95% + whole 30 lifestyle since we last chatted here - what, a year or more ago? I fell off of my good eating habits this holiday season the worst since I started in June of 2017 - but already cooking up trays of veggies and getting back on track. Brian, as Shannon and kirbz said, the most valuable thing I learned in whole 30'ing is to read EVERY label. There is sugar and junk in things you'd never imagine. Make sure you know what your personal rules are, and own making sure you follow them. The Whole 30 tagline "it will change your life" really happened to me. All the best! Jim (meant to endorse meljoulwan,com (my personal favorite Whole 30 recipe site), nomnompaleo (a close second) and I am pretty sure I've cooked a runningpaleomama recipe to acclaim, maybe a beef stroganoff recipe...)

Shannon stated it well, if you can go 4-5 hours between meals without going hungry, you're probably doing fine. I've been (mostly) Whole-30ing for 2.5 years and still not sure about the fats - my experience is that not enough tends to cause hunger more quickly, but you're not going to hurt yourself nutritionally if you're on the low side. Protein and veggies are the key things to be sure you're getting enough of. I'm lucky, I never get tired of eggs - but even as a 200+ pound male, I don't eat more than 2 eggs despite being able to easily hold 4 in my hand (big hands lol ) I do add breakfast sausage (homemade, store bought stuff usually has sugar, Pedersen's is clean but pricey) - and avocado usually included with every meal. Jim

Thank you so much for the well wishes! Yeah, I may have shared my story previously, but I think it can be inspirational, so I'll repeat the highlights. I did my first Whole 30 in 2017, and it sorta turned into a Whole 45 because the first two weeks I was eating some added sugar, extremely low amounts (breakfast sausage for crying out loud, it does NOT need sugar!!) , but fairly often, so I decided to do 30 additional days. My motivation was being diagnosed as pre-diabetic (and I was obese), and my doctor at Kaiser e-mailed me personally saying "You need to do something about this NOW or you WILL BE diabetic". My personal joke is that if I had eaten one more cookie, I would have been diabetic. Anyway, at the end of the 45 days, I had lost 40 pounds without increasing exercise or ever feeling hungry; my blood sugar became completely normal; I got off of blood pressure medication and my BP was lower than when I was on meds; the mentioned (mild but lifelong) eczema disappeared; my arthritic ankle which was so inflamed I literally could not run due to the pain cleared up - I still run now and then. I resurrected my enjoyment of cooking and learned to LOVE vegetables. I've maintained all these gains for two and a half years. My quality of life is so improved, I cannot even fathom going back to how I used to eat. I rarely miss the things I don't eat, as I am a pretty capable cook, and three key things are W30 compliant: ALL spices, healthy fats, and char from oven roasting or grilling. I've made Whole 30 compliant meals for people who have told me I should open a restaurant. I recall going to lunch with a friend and ordering a salad with grilled shrimp and eliminating the tortilla strips and shredded cheese that normally came with it, and he said "oh, you're still doing that diet?" and I explained it is a lifestyle change. This is how I eat, period. I've done two other complete whole 30's since, but I feel pretty comfortable with Melissa's term - "Food Freedom Forever". Again, all the best!

Holy Smokes Lady's! Hard to believe it's been almost a year since I created this post Whole-30 thread for us - I've been silent for many months but reading your posts often. You gals are awesome for keeping the communication going! I've just been 95% whole 30 mostly, my routine works for me and no new insights to share. However, last two weeks I've indulged in more "crap" at holiday parties, and I can see the eczema on my foot and between my eyebrows; arthritic right ankle is inflamed; and mental acuity is a bit off. Amazing how quickly I can see the effects. I'm blessed with an easy work schedule the next week and plenty of healthy cook-ups in the works. Wishing you both the best in 2020! jb

Hi Liz. Some similarities in our stories, several differences, but here's what might resonate with you. Years before I did my first Whole 30, I visited a "holistic" doc my wife recommended, and whilst I still sorta think of him as a quack, he said I should give up gluten and corn and... but honestly, less exclusive than the Whole 30. I remember making a pizza on a rice based crust, with soy cheese, and it was SO bad, I swear I cried. I did have other life challenges going on, as we all do, but. And the quality of Whole 30 and gluten free ingredients has improved exponentially by now. Anyway, a few years later, my undeniable health issues caused me to do a complete Whole 30, and the health gains were so powerful I've maintained it for two years now. Pre-diabetic? Fixed, normal blood sugar fixed. Blood pressure? Off of meds, and it's lower than it was ON meds. Triglycerides dropped 3x. I lost 40 pounds without increasing exercise or ever feeling hungry. Eczema gone. Inflammation in arthritic ankle - gone. I can run again. It was magical for me, I hope you can stick with it, feel free to ask any questions... Jim

"4 teaspoons good quality Dijon mustard (I use Grey Poupon)" Grey Poupon has white wine and sugar in it, and is not compliant, sorry to say. Trader Joe's has a compliant Dijon mustard, and I've seen others...

I hope this is encouraging. I did my first Whole 30 over two years ago now, and I basically just eat Whole 30 95% of the time. Why? Because of the amazing health benefits I experienced. I was 55 and obese when I started, so my results are probably not typical. But: I went from pre-diabetic (and a busy Kaiser doctor e-mailing me personally to let me know how serious it was) to completely normal blood sugar I lowered my blood pressure whilst getting off of meds for it My triglycerides dropped 3x My severely arthritic ankle that was so painful I could not run cleared up so that I can run at will I lost 40lbs without increasing exercise or ever feeling hungry Mild lifelong eczema disappeared I kicked my significant diet soda habit I learned to love vegetables I rejuvenated my enjoyment of cooking Modest improvements in sleep and mood (anxiety and depression improved) I've maintained these gains for two years now. I am among the biggest Whole 30 cheerleaders there is, and I do not work for them or get paid in any way. It just truly did change my life. I've gotten pretty comfortable with eating "mostly" Whole 30 all the time, so feel free to ask any questions. Two things - I cannot emphasize enough to read EVERY label. I was shocked at some of the things that have sugar in them. And try to frame it in your mind about what you GET to eat, not what you can't eat. I've had people over for dinner for Whole 30 compliant meals tell me I should open a restaurant. With EVOO, ghee, and pretty much every spice on the planet in play, it is possible to eat delicious and compliant food. But it does take work (see "rejuvenated enjoyment of cooking" comment above)

Hello L&J. Several things in your back story reminded me of myself. I did my first Whole 30 over two years ago now, and I basically just eat Whole 30 95% of the time. Why? Because of the amazing health benefits I experienced. I was 55 and obese when I started, so my results are probably not typical. But: I went from pre-diabetic (and a busy Kaiser doctor e-mailing me personally to let me know how serious it was) to completely normal blood sugar I lowered my blood pressure whilst getting off of meds for it My triglycerides dropped 3x My severely arthritic ankle that was so painful I could not run cleared up so that I can run at will I lost 40lbs without increasing exercise or ever feeling hungry Mild lifelong eczema disappeared I kicked my significant diet soda habit I learned to love vegetables I rejuvenated my enjoyment of cooking Modest improvements in sleep and mood (anxiety and depression improved) I've maintained these gains for two years now. I am among the biggest Whole 30 cheerleaders there is, and I do not work for them or get paid in any way. It just truly did change my life. Jim

The way I always think about it is, it's only 30 days! I can do almost anything for 30 days. Like several other people on this thread, I was a soda junkie, and I too had the NSV of kicking my soda habit. La Croix is pretty good, I do teas as well, but I honestly don't miss soda anymore. And if you had told me that prior to my first Whole 30, I would have laughed at you. Out loud. To your face Good luck!

Probably the best way is to eat out somewhere and avoid anything else non-compliant. Most restaurants use canola oil, but ask to be sure you are "getting" some - so you can see. Personally, I just don't eat out all that often anymore, and when I do, I try to steer things towards olive oil; luckily as an old guy I tend to eat early, so restaurants are not so crowded then, so I don't mind being a little higher maintenance. My experience is that gluten and soy are a bigger problem than canola - but keep trying to discover for yourself. Good job!

Ahh, single malts - I like the smokey ones (Lagavullin, Laphroaig) - you? kirbz, as I've mentioned, I've been Paleo, and I'd call it 95% Whole 30, for coming up on 18 months now, and I find that very sustainable. The re-intros did help me solidify my choices, even to the small points, such as helping me realize things like, I just don't need legumes in my life since I didn't miss them. That cauliflower rice will always be an acceptable substitute for me. Etc. I guess the point is that I view it all as a cumulative decision, and if I can eliminate even the foods that have only minor consequences without feeling deprived, I'm depositing credits into my good health bank account, so when I do want an off-plan splurge, I just do it, and don't feel bad about it - I can afford it. My opinion (I'm not a moderator blah blah blah) is that if you can keep desserts to a paleo version once a week, that is as good a definition of Food Freedom as any. Best of luck...

Here's some of my discoveries from two rounds of re-intro's and maintaining an "almost" Whole 30 diet all the time: Legumes: any beans in their whole form gave me mild gas (sorry if TMI), but during my second whole 30 I realized I did not miss legumes at all, so never did that re-intro. Hummus was more benign, and I like it OK, but if I must "dip" into something, I prefer ranch dressing made with homemade mayo, and when I discovered chipotle mayo, wow, there is NOTHING that doesn't make better So I honestly cannot remember having legumes since my first Whole 30 re-intro - which was August of 2017. Non-gluten grains: I did not discover any ill effects from non-gluten grain re-intro's, and the second time I tried to go a little overboard to see if I could get some reaction, and didn't notice anything. However, the cumulative health benefits from doing my first Whole 30 were so dramatic, and by that time I had discovered and gotten pretty good at making different kinds of cauliflower rice, (I always loved real rice), that I just use cauliflower rice anymore. But if I ever go out to, say, a spanish restaurant, I can order a big dish of paella with impunity Dairy: Again, mild digestive issues. I've found cheese in reasonable amounts doesn't really bother me, so a small cheese plate or something like now and then is in my diet, but I try to keep it to a minimum. And generally speaking, anything that I used to use butter in, ghee works as well so I'm good there. Gluten: Along with sugar, the main cause of inflammation that made my arthritic ankle impossible to run on (and several other inflammatory issues). Diet change fixed that/those. I RARELY eat any gluten now - xmas dinner with my family I had some of my mom's recipe mac and cheese, and maybe it's in my head, but my ankle is more sore than it's been in months. Still, it was worth it, ONCE Sugars: I don't have the sweetest of teeth, but I can binge on sweets, so I mostly avoid sugar, especially in the more obvious places like desserts. I mentioned the jerk seasoning I use, it is SO good, and there is such a small quantity of sugar in it, and it does not trigger any binge tendencies, so I don't worry about those types of added sugars. Yet I still make my own breakfast sausage, since I only recently found a brand that has no sugar (Pedersen's) and it is kinda pricey. I've found my balance on putting in the extra effort to eat cleanly, and having a maintainable lifestyle - since I eat my breakfast sausage pretty much every day (along with scrambled eggs, my roasted potatoes (similar to home fries), Trader Joe's Salsa Autentica (no sugar, totally complaint, and oh so good!) and avocado), it's worth the extra effort. OTOH, I eat ketchup like once every 3-6 months, so I don't make my own. An occasional paleo dessert is enjoyable, but I find if I don't start eating any sweets, I don't miss them too much. Soy: I cannot point to specific results from re-intro's, but I somehow feel fairly certain that soy was messing with my body chemistry so I avoid it completely. It's taken awhile for me to get used to the coconut amino versions of soy sauce - it really doesn't taste the same, but it's good enough since I was never a huge Asian food aficionado anyways - so soy is out for me. Alcohol: This is in the interest of honesty, moderate amounts of alcohol don't seem to have much of a short term negative impact on me. However, and it's a BIG however, I sometimes have a hard time finding the off switch once I have a drink, so I am mostly abstinent. I don't wish this on anyone Sorry for the length, but as I said, I've been experimenting with balancing optimal health and culinary enjoyment and cooking effort for quite some time now, and have found a place I'm comfortable with. And I am enthusiastic about others experiencing some or all of the benefits I have. And even after apologizing for length, I'm going to post the cumulative health benefits I've reaped, since I mentioned them, and I'm pretty sure it's not a repeat for all: I went from pre-diabetic, (with a busy Kaiser doctor e-mailing me personally to let me know how serious it was), to completely normal blood sugar I reduced my blood pressure whilst getting off of meds for it Triglycerides went from 3x normal range to normal I mentioned the improvement in my inflamed arthritic ankle - the immediate lifestyle improvement of that cannot be overstated I lost 40 pounds without increasing exercise or limiting portion sizes (I never felt hungry) mild lifelong eczema gone modest improvements in mood (specifically: depression, anxiety and anger) and sleep rejuvenated my enjoyment of cooking, and learned to love vegetables. Veggies used to be (mostly) toppings on pizza and sub sandwiches for me, no lie All of these gains have been maintained for well over a year (16 months) now. I still occasionally tease my friend who predicted I would start gaining that weight back within a month

@kirbz @LadyLisbette @hollysmokes @Elizabeth33 OK, I seem to have figured it out, here is a thread to continue post-Whole 30 discussions, re-intros, etc. Hope I didn't forget anyone who is still on board....