ShannonM816
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Posts posted by ShannonM816
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3 hours ago, anniejean83 said:
Quick question, I am a newbie and am curious whether people prefer buying a kit (found a great kit on Amazon with five star reviews on the result and ease of use) or just doing your own thing!
This kind of depends on you and your comfort level. I bought a kit (from Kombucha Kamp) because 1) I was a little intimidated by the process and didn't want to screw up, and 2) I didn't want to wait any longer than I had to (growing your own scoby takes at least a couple of weeks, plus then waiting for the first batch to be done on top of that. With a kit, you just have the waiting for the first batch to be done). So are you more the type who is willing to wait longer to do it all yourself, or are you more the type to want things to be done as fast as possible? Lots of people have had good luck doing their own from scratch, and now that I know more about it, if I needed to restart, if I lost my scoby or something, I'd be okay with starting from scratch without the kit.
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1 hour ago, marenka said:
Do the 4 eggs (one palm) correspond to portion protein in the post-workout meal? Only the egg whites?
Post-workout is about half the size of a full meal usually, so try 2-3 egg whites and see how that goes. If you feel you need more, that's fine as well.
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I'm not sure, you'll just have to read labels. Obviously, avoid cookie dough, cookies & cream, or anything with candy bars in it. Probably easiest to find plain vanilla or chocolate.
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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.
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2 minutes ago, Nlstir said:
Ok thank you. Now that I have looked at the recipe I am concrrned. I am wondering if it isn't compliant now because of butter and the semi sweet chocolate chips? I understand we are reintroducing non compliant foods and that's the purpose but is the butter and chocolate too much since it's only supposed to be a non gluten grain day? Thank you!
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.
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14 minutes ago, Nlstir said:
Hello. On my non-gluten reintroduction day, can I have a paleo brownie (made with almond flour and coconut sugar) as one of my items in exchange of non-gluten piece of bread or rice, etc? I know a rule is no baked goods - even if compliant - but I was thinking this would be ok since it's reintro?
People have bread or ice cream on other reintro days, so yes, this would be fine.
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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.
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18 minutes ago, Barbara Connolly said:
Thanks Ladyshanny. I just don't know what I would eat for breakfast because I love breakfast food like eggs with my veggies mixed in them.
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.
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1 hour ago, jenmidge said:
I have my first scoby hotel. Do I need to top it up with fresh sweet tea occasionally and if so, how often? I've read conflicting advice on different websites. Also, I made it with white K tea, will this contain enough tannins for long term storage or should I top up with black tea? It's kept in the back of a cupboard rather than fridge.
My last batch had good fizz after first and second ferment but after sitting in the fridge for a week, seems to have gone flat. Has anyone else experienced this? I'm using flip top old K bottles which seem airtight.
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.
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2 minutes ago, Divachef said:
I am a bit confused. The reintro schedule here on the site, the reintro schedule in Food Freedom and the reintro schedule I got in my Day 33 are all different! I'm not sure what order I should be doing this in! Today is Day 31 and I had originally planned on just doing wine tonight then moving on in 2 days. But the email didn't even mention taking a day for wine, but the book does. I'm so confused!
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.
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2 hours ago, MrsKennel said:
Question about bacon... we have nitrate free bacon but it has honey in it. I need to wait until I'm done with the reintroduction period to introduce it back to my diet, correct? Or can I have some with our brussel sprouts tonight?
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.
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13 minutes ago, jenmidge said:
I have spots of light green mould on the baby scoby on top of my 2.5L jar.
Do I have to throw baby scoby, adult scoby and Kombucha all away? I have moved the jar away from my cb jar in case the mould somehow transfers.
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.
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Sorry, due to the "no commercial chips, nothing deep fried" rule, pork rinds would not be compliant during your Whole30.
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24 minutes ago, MrsStick said:
Have any of you used a bottle of plain kombucha to make a SCOBY? I know it's possible but haven't done it before. I had a good colony going...but then had to move across the Pacific Ocean and wasn't about to try to take it with me. There's a farmer's market in town that has a kombucha brewer there and they do sell plain. Any tips?
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.
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44 minutes ago, decker_bear said:
I am so intrigued. Day 2 tomorrow and I have some uncooked burgers in the fridge.... I might have to try it just out of morbid curiosity! I normally season my burgers with salt, garlic and black pepper - would you season it differently for an Elvis burger??
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.
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Wow! I don't guess I've ever seen goose eggs before, I didn't realize they were that huge.
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I definitely need to up my egg count. Today is day 1 of round 2 (round 1 was a year ago...maybe this is round 1 now because it's a different calendar year?) and I had a cup of shredded potatoes with two eggs and 1/4 avocado. I AM STARVING! Tomorrow I will have to eat much more as breakfast was only three hours ago!
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.)
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wow!! That is amazing. I don't think I ever even assumed more than 2 eggs is "normal". BUT.... I have a HUGE goal to stick to the 3 meals a day format, which may involve eating more per meal to avoid snacking.
I wish this same visual could be created with other forms of meat, like chicken thighs (bone-in) and whatnot to know what your portion should be!! I feel the palm-size method isn't very clear for something like chicken wings/thighs/ribs... stuff like that.
Thanks for sharing the egg trick!
aviva
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.
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Thank you for all the pointers!! I have started growing my own scoby! I'm super excited about it. I used a mason jar with 3.5 cups of black tea, 1/4th cup of sugar and 1/2 cup of gt's organic raw kombucha (unflavored) and tried to get the little baby scoby from my kombucha in there too (it was very small) Covered it with a few coffee filters and rubber banned it.
Question: should I use only one filter? As I saw someone mention that it needs to breathe ? Also my jar is pretty much filled to the very top. Should I poor some out or is this ok? The only other container I have is about a 3 gallon one with a spout that I was going to brew the actual kombucha in. And last question is I don't really know where to keep it. My kitchen has lights under all the cabinets that stay on so I didn't want constant light on it, I do have one section without a light but it's right by the stove and I know extreme heat can hurt it, and then I thought in my bathroom under the shelf but thought that would just be weird haha so I currently have it my my closet in my hallway that we don't go in much. Any other suggestions would be appreciated.
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.
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That's what I was thinking. Just wanted to confirm, thank you! So does it only need to be fermented twice if you are adding juice or sugar after the first fermentation? Also, I have a bunch of mason jars, would those work?
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.
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Ahhh yes, now I remember her saying that about the ketchup. Thank you!
one more question. Would you suggest doing a separate sulfite re intro with maybe some jarred olives or peppers before a wine reintro to better pinpoint the effect of sulfites? I am not at all sure how I react to just this one ingredient and I would like to know.
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.
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Brilliant. Thanks for this ladyshanny!
I'm gonna start looking for a starter kit and get brewing.
No doubt I'll have more questions as I go along!
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.
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Does non compliant bacon count as a sugar reintro? Sorry if this has been answered already. I have held off on it b/c I don't want to reintro sugar yet. Things such as unsweetened coconut flakes, cacao nibs and coconut butter are all registering as sweet to me now.
Has anyone experienced this? These things taste like dessert now.
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.
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Thanks Chris. When I have read about restarting the program it is normally talking about deliberate slip ups - milkshakes, slice of pizza etc. My husband is doing this with me and I don't know if he will start it again?? He has found these first 3 days hard already. Are these sulfites as bad as that? I will ensure we don't make this mistake again.
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.
Do I have to throw baby scoby, adult scoby and Kombucha all away? I have moved the jar away from my cb jar in case the mould somehow transfers.
Changes in Menstrual Cycle
in Ladies Only
Posted
I'm not a doctor, but my understanding is that it is not unusual for women who are approaching menopause to sometimes have a period even if it's been a couple of months since they had one, and that you won't be considered post-menopausal until it's been a year since you had one. I do not know if seven days into a whole30 would cause this, it seems a little soon, but that doesn't mean it's impossible.
If you are ever concerned, you should talk to a doctor, or at least maybe call and talk to a nurse at your doctor's office to see if they think it's something you should be concerned about. They'd be better able to tell you what to expect.