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
  2. Thanks for finding this thread, it’s very relevant On Saturday I reintroduced legumes, I wasn’t expecting any reactions but... Breakfast included hummus for chickpeas ... happily I enjoyed the taste and had no adverse reactions Lunch included Kraft peanut butter (my regular) it didn’t taste great ... omg ... stomach cramps & diarrhea within a half hour followed by muscle pain in my right shoulder radiating up into my neck. Dinner included peas ... they were okay taste wise but nothing special... within a half hour I had some mild stomach cramps followed by the muscle pain again and then a brief headache... 3 hours later I was snacking on potato chips ..