ShannonM816

Sugar is less likely to cause physical issues and more likely to cause emotional reactions/cravings, so if there's sugar in with your dairy, or sugar in with your wheat, you're still probably going to be able to separate out what's a reaction to the dairy versus what's a reaction to the sugar. However, if you have ice cream that contains wheat, you really don't know whether it's the wheat or the dairy, since they can cause similar reactions.

This won't work then -- there'll be dairy in the butter, and maybe in the chocolate chips, and probably soy in the chocolate chips. If it were just a paleofied thing using Whole30 compliant ingredients, other than the rice flour you were using to reintroduce non-gluten grains, it would work, but if you had this and reacted badly, you wouldn't know if it was the dairy or the non-gluten grains or the soy. Maybe save this recipe for after all your reintros are done, and for your non-gluten grains, just have a serving of rice or corn or quinoa with your dinner instead.

People have bread or ice cream on other reintro days, so yes, this would be fine.

You may have an obvious reaction after one of the three, or you may end the day just generally feeling not so great. If it's the first, you know that that particular food is causing a reaction, if it's the second, you really just know that in general, legumes aren't great for you. Some people do break things down more, so if they're curious about peanuts/peanut butter in particular, they do a day of just peanuts. They could then do a day of just soy if they wondered about soy. It really depends on what you want to know from your reintroductions. As they're laid out in the official reintroduction schedule, it's really the quickest way to get some basic information. If you want more than that, that's up to you.

This is just something you have to decide to change. There's nothing that says breakfast has to be eggs or other "breakfast" food, it can be leftovers, or soups, or fish, or meatballs, with whatever vegetables you prefer. Here's one thread of non-egg breakfasts: And if you google Whole30 no egg breakfast or something along those lines, you can find other discussions as well.

I found that it depends -- if I seal the scoby hotel in a fairly air tight container, there's not a lot of evaporation and the scoby doesn't start looking dried out, so I don't really add to it. If I just have cloth covering it, the way I would for the kombucha I'm brewing,, there is some evaporation and the top of the scoby starts looking dry, so I add some tea occasionally. Either way, I would just keep an eye on it and make sure it continues to look okay. Mine do lose fizz in the fridge sometimes. Don't burp the bottles before you put them in the fridge, but other than that, I'm not really sure why it happens. Well, I'm sure it's the temperature making it happen, I'm just not sure how to keep it from happening. I sometimes drink mine room temperature instead of putting them in the fridge, but if I know I've got more than I'm going to drink in the next few days to a week, I refrigerate and hope for the best.

All of the schedules are just suggestions -- as long as you follow the basic process they outline (reintro one thing at a time, at least two days of Whole30 eating between reintros, and don't have the things you've reintroduced again until you're completely done with reintroductions), you can do them in whatever order makes sense for you. One of the lists goes in order from least likely to cause issues for most people, to most likely to cause issues -- that one ends on gluten, but I can't remember now what it starts with, legumes maybe? Some people break down their reintroductions even further -- instead of just dairy, they do regular dairy, low or no lactose dairy, goat's milk versus cow's milk, etc. -- the details are really up to you, based on what you want to try to learn from them.

You'd need to wait until after reintroductions, or if you do a reintroduction day of sugar/honey/sweeteners of some kind you could have it then. Also, just in case you didn't realize, nitrates/nitrites are okay for Whole30 purposes, it's sulfites that are not.

If it's definitely mold and not stray bits of tea or something, definitely toss it all. You can read more about mold and see pics of what it looks like here, if you have any doubts.

Sorry, due to the "no commercial chips, nothing deep fried" rule, pork rinds would not be compliant during your Whole30.

You might ask the brewer if they'd be willing to part with a scoby. There's a good chance they have more than they need, it never hurts to ask. I haven't grown one from bottled, so no real advice there, sorry.

Those seasonings would be fine. Obviously, the Elvis burger is almond butter (or sun butter, or whatever nut/seed butter you prefer) with bananas and bacon, there's also another variation -- the SB&J burger -- where you cook strawberries down to a jelly-like consistency, instead of the bananas. Both are tasty. Like jmcbn said, not an everyday thing necessarily, but a nice change of pace.

Wow! I don't guess I've ever seen goose eggs before, I didn't realize they were that huge.

Try another egg (or some other protein if you just don't want more eggs), + a cup or more of some other veggie in addition to your potatoes, and have half to a whole avocado, rather than a fourth of one. (See meal template for sizes of fat servings for things like avocado, olives, coconut, etc.)

If you wanted, you could pull the meat off the bone of something like the chicken thighs or wings and pile it up and see how it measures up. It doesn't have to be exact, just be sure it's at least roughly the size of your palm. And yes, eating big meals is the key to not needing snacks.

Two coffee filters probably won't hurt anything, but one should be sufficient. The cover I use over mine is made of a t-shirt like material. Basically, just don't use something with a really loose weave like cheesecloth (not even multiple layers of it), and don't close it up air tight with a lid and you should be fine. I would probably put it under the cabinet in the kitchen, and if you're concerned about the lights, throw a towel or something over it. If the lights get very warm, that might be a concern, but if they're like LED lights that don't put off much heat, definitely not a big deal. If you're concerned at all once you start doing the actual kombucha, you can get a stick on thermometer strip to help you monitor the temperature -- ideally, aim for around 75 degrees Fahrenheit, being sure not to get much above 80 or below 70. On the other hand, if you're okay with it in the closet, that works well too.

The second ferment in smaller, air tight(ish) bottles is not necessary, but even without adding any fruit or juice or anything, might give you more fizz, if you like it fizzy. First ferments may get some fizz, but usually not much. If you like it plain without flavoring, you might look into continuous brew, which you do in a container with a spigot (like a glass sun tea jar with a plastic spigot), and can just draw it off a glass or bottle at a time as you want some, and replace what you've taken off with sweet tea periodically. You can still do a 2f with a continuous brew too if you want to. For batch brewing, mason jars will work just fine.

Sorry, I didn't see this, and you may have already done your reintros. If you're curious about sulfites in particular, this would be one way to do it. Keep in mind that while many people who have a reaction to red wine (headaches seem to be the biggest reaction) often blame sulfites, there are actually sulfites in white wine too, and some of the same people can react to red but not white, so there's some other something that some people are reacting to besides sulfites.

The person who could get you local kombucha, ask them if their source would share a scoby and some starter liquid (which is just plain, unflavored kombucha) -- typically kombucha brewers have more scoby than we know what to do with, so they might be willing to share. Never hurts to ask, anyway.

Not really. Sugar reintroduction is really about the sweet-tasting stuff, as the biggest reaction sugar causes for most people is cravings for more sugar, and bacon is unlikely to cause that. In fact, if you read the Slow My (Reintroduction) Roll article, one thing Melissa says people who are not quite ready to do reintroductions might do is loosen up on the no added sugar rule, in things like meat or ketchup.

Your body doesn't really know whether you had the sulfites accidentally or on purpose. Some people are very sensitive to them. You're only three days in, if you really just can't stand the thought of starting over right now, what you could do is just keep going, and in 27 days, when your 30 would be up, see if you aren't okay with tacking another three days on there to get the whole thing -- you'll both be well past the hard part by then, and many people hit the end of their 30 days and keep going because they feel so good. At the very, very least, make sure you go 30 full days without any sulfites before you reintroduce anything with them, if you choose to reintroduce them. It is really, really hard to find dried apricots especially, but sometimes other dried fruits, without them, so if you do buy more dried fruits, be very, very sure you read the ingredients.

I'm not sure why the order is different in the book and on the website, but it really doesn't matter what order you use, the important part is to go back to whole30 eating for at least two days between different categories of foods, more if you have a reaction that lingers for more than two days. The point of reintroducing foods is to help you decide what foods you want to include in your regular diet going forward. If you love cheese and are okay with not feeling great after you eat it, it may be worth it to you to have it sometimes. Whole30's position is that none of the foods that you've left out for the last 30 days are ever truly good for you, whether you have a noticeable reaction to them or not -- but it's also understood that food is not always simply fuel, that there are emotional and cultural influences on what we eat, and that we are not always going to only eat healthy stuff 100% of the time. If you haven't read it before, I suggest you look for the three part series on the whole30 blog titled, Dear Melissa: What do you eat? It's a good explanation of how she has discovered which foods are worth it to her and which aren't.

They're listed in order of least likely to cause problems to most likely, but order doesn't really matter. Just be sure that you have the reintroduced food one day, and then go back to Whole30 eating for at least two days (more if you happen to have a reaction that lasts longer than two days -- then wait until you're feeling better), and keep each reintroduced food out until you've done all your reintroductions, even if you don't notice any reaction at all.

Salad for breakfast this morning. Grilled chicken thighs, spring mix greens, celery, cucumber, jicama, tomatoes, chopped bacon, fried ginger, roasted garlic mayo, and pineapple-raspberry kombucha.

I tried to just sprinkle a little Chinese five spice on it and it spilled. They didn't really get that brown, but they were very flavorful.