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About Fernsk

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  1. When you are doing reintroduction, how do you know what to cut back on from the Whole30 meal template to make “room” for the food being reintroduced? i assume that for legumes: I would replace some of the protein with chickpeas; peas would replace some vegetables & peanut butter would replace some fat? For dairy: sour cream = fat, cheese = protein or fat?, cream in coffee = fat? but I’m more confused about both non gluten and gluten grains... help please