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  1. Quick question: if you make your own bread with all whole, organic ingredients, is that *more* acceptable? I just don't know what to feed my kids if pasta (and rice, right?) and bread is out of the equation. Also, my husband doesn't eat eggs, and he is burning out on the bacon and sweet potato cakes thing. Any suggestions? No way will he eat fish for breakfast, so I'm running out of options.
  2. Wow, thank you so so much everyone. This is all so fascinating and helpful. Thanks especially to the moderator for taking the time to go through all the issues with me. Okay, I already understand it better. Onto Day 12! Many many thanks.
  3. I have a few seeming remedial issues/questions to throw out on this forum. Here goes: I'm on Whole30 (Day 11 wrapping up) and I'm just wondering what the basis is for not having alcohol--as in a glass of dry white wine, which according to my research, has 4 grams of carbs and less than 8 grams of sugar in a glass and 100 calories. I'm fine not having it for 30 days but when I go back to "normal" I'm thinking of what I may want to add back in and wine is definitely at the top of the list. So it got me questioning what is wrong with it in the first place? Is it bad for you if you have 1 glass a few times a week, generally speaking? I thought it had tons of sugar in it, but apparently most dry whites don't. And I have a local wine store that I shop at where they pretty much know the vintage, etc, so I can get some personalized service when I am done with Whole30. I guess it can depend on a lot of factors, which is why knowing the vineyard, vintage, etc (via the wine store owners) is key. My other question is bread. Without it I am hungry all the time. Which is a different issue (below), but my question is, why is bread the devil lately? I know so many people who are gluten free, but bread has been around for the ages. Do we just eat more than our ancestors did? Or do our bodies just not process it the right way anymore? I was thinking, once Whole30 is over, I would start making my own bread. Is that a better option? Is everyone anti-bread because it's so processed these days? My kids love their peanut butter and jelly sandwiches and it's one of the staples for their lunch. So before I go giving up on bread in my house, I want to know the reasons why everyone is on the gluten-free bandwagon, even if you don't have gluten intolerance issues? No one in my family has gut or gluten issues. We have pretty iron stomachs. I'm happy to make my own if it's bad because of over processing. And pasta that is whole wheat and organic? Is that "bad" now? Because in Italy I'm guessing most kids still eat that every day (probably not even whole wheat) and it is another staple in our diet. I'm trying to sort out which foods my family should avoid. I know with weight loss bread is a big one to avoid, but if the rest of us (not including my husband) digest things fine, then is it wrong to eat it? If not, then how many servings are okay a day? Now onto my hunger: I'm doing this because, while I eat pretty well, I think I could eat healthier. But the main reason is to support my husband because he wants to loose some pounds (like 10-15). But I don't want to lose any. I'm already on the thin side. Today I had Chia Pudding, 2 eggs and sweet potato cakes for breakfast and was still hungry. I ate a big lunch, a huge chicken salad (Whole30 approved), charred zucchini, then a cashew-banana-vegan smoothie, then had a spoonful of cashew butter and while at the gym, I still bonked. Total sugar shakes, etc. Luckily I had a Lara bar with me but that barely did the trick. I felt like I was going to pass out. I'm feeling worse by the day on Whole30. Is it possible my body just doesn't have the reserves to do this? I have always had a very high metabolism so I'm wondering if i'm burning through everything too fast, and if so, how to fix it? I know I threw out a lot here so thanks in advance for anyone who wants to take on my questions!
  4. JillC

    Specific "Cooking Gum" questions

    PS one more question: vanilla extract isn't allowed because it has alcohol in it. But so does my organic Kombucha. I guess they never had to label it before because it was such a trace amount but now they have to...so I'm wondering if Kombucha, in light of the new labels, is okay?
  5. JillC

    Specific "Cooking Gum" questions

    Thanks everyone, and thanks Lucie. I hear what you are all saying. I think it would be great on a steak. Or even for my kids instead of jellies because it doesn't have added sugar. Appreciate the honesty and the apology Lucie. And where is this template you guys are talking about? Day 3 and I feel sluggish but in my daily newsletter from you guys it looks like that is normal. The only thing is I'm constantly hungry and I don't want to lose any weight...so I guess I just need to eat bigger meals. My body is so used to cereal for breakfast or toast and sandwiches for lunch I think it's just not feeling satisfied. But I'm hanging in there.
  6. JillC

    Specific "Cooking Gum" questions

    Hi to the moderator who so nicely answered my questions: I was going to do cashew butter on apple slices and maybe with a tiny bit of the cherry on top. To the snarky person: I don't have a cherry orchard in my backyard. Nor do I have time, with two small kids, to go pick cherrys and take out the pits and then mash them. Nor do I have the tart cherries in my area. Wow, my first time posting on this forum and it makes me certainly not want to again.
  7. Hi, I'm new to Whole30 and very excited. A couple questions: at Whole foods I bought Almond Milk made at a local farm here in California. Here are the ingredients: California spring water, organic almonds, Organic Acacia gum (from the acacia tree...also known as arabic gum), sea salt. I also bought (just in case above isn't allowed) a half coconut cream and half almond milk. both of these are for our coffee. This has: water, almonds, coconut cream, sunflower lecithin, sea salt, Locust bean gum, gellan gum. What about those ingredients? Locust beans aren't beans, they are derived from the seeds of a carob tree. Similar to Guar Gum. So not sure where this ingredient falls on the list of allowed. I know you said Guar Gum was okay. What about the above types? And coconuts and peanuts are not allowed correct? Lastly I bought Organic tart Cherry butter. The ingredient is just "organic Montmorency Tart Cherries." It's just that they are mashed. Is that okay? There is no added sugar--at least according to the label. Many thanks!