AlyMcF

Did you try gluten-free oatmeal? I know it's weird but even though oatmeal is naturally gluten-free, most oatmeal is cross contaminated with wheat. So it's hard to know if you're then reacting to oatmeal or to wheat. It's possible to find gluten-free oatmeal from Bob's Red Mill and some other sources (natural food stores).

Also I have only two more days before I can start reintroducing and I think I am going to start with soy. I got the tofu already and I have this recipe I like which also uses miso, but I have a dilemma because the recipe also contains mirin (kind of like a sweet rice wine) and honey. I know supposedly we can stopped worrying about added sugars in the reintro phase, but is this maybe a little much? --- Miso Baked Tofu by Michelle Babb 15 oz extra-firm tofu 3 Tbsp. brown rice miso or mellow white miso ¼ cup mirin 1 Tbsp. brown rice vinegar ¼ vegetable broth or water 2 tsp toasted sesame oil 1 Tbsp honey Preheat oven to 350 degrees F. Drain tofu, slice tofu blocks in to squares approximately ¼ inch thick. Lay them on a dish towel, then cover with another dish towel and press gently to absorb extra water. In a small bowl, whisk the remaining ingredients. Pour about 1/3 of the marinade in a large glass baking dish or baking sheet to cover the bottom. Add the tofu slices in one layer in the baking sheet. Pour another 1/3 of the marinade over the tofu (you may want to brush it over) and let marinate for 20 to 30 minutes. Reserve the rest of the marinade for basting and/or a dressing for salad or other foods. Bake for 45 minutes, flipping the squares and basting with the reserved marinade midway through cooking time. ---

I am currently on day Day 23 of my first Whole 30, so I'm responding from the perspective of a person who learned years ago she was lactose intolerant and had trouble with gluten. My experience is that it can totally vary from time to time whether or not I have a reaction. With lactose from dairy, this is usually easy to understand, because certain dairy products, like nonfat milk and soft cheeses, have a lot more lactose than half and half or hard cheese. And it can also be a matter of amount. As for gluten, I have found that some times i feel horrible after eating it, but if I just have a little bit in soy sauce for example, I'm ok, just a little hungrier than usual.

I'm on Day 5 and I think this is the thing I'm missing the most...I'm making all these amazing recipes with great broths and sauces, and I can't figure how to make the most of the sauce on my plate or broth in my bowl after the solids are gone. In place of bread, rice, crackers, etc...what should I use? Today I tried tossing raw cashews into my soup, but they weren't very absorbent, LOL.

Hi! I've been gluten-free for years too, though was never formally diagnosed with celiac (my doctor said a "significant number" of her patients felt better without gluten in their diet and she saw no reason to test...just avoid it if it makes you feel bad). I've also been "wary of dairy" for a few years since dairy was a prime trigger for gall bladder pain in the months before I lost my gallbladder. I have always wanted to try a proper "elimination diet" so on Day 3 of the Whole 30 I'm pretty excited to get through the month and start testing foods. That's a neat idea about adding a little coconut oil to coffee. Have you tried powder collagen in coffee? It also changes the mouth-feel to a creamier texture.

Have you seen these resources? https://whole30.com/pdf-downloads/ I'm just doing what I usually do, which is pick some recipes I want to make and then buy the ingredients for those recipes. I have a bunch of Whole 30 cookbooks and can easily find recipes on the web. A friend who did Whole 30 a couple of years ago recommended: --Get Cauliflower rice crumbles from Costco or Trader Joe's --Get Romaine lettuce leaves to use in place of bread --Try Almond butter with apples --Use cabbage shreds instead of noodles (neither of us like zucchini 'noodles') --Soak raw cashews in the fridge so you can easily whip up a sauce or dressing

Yeah that's me too!

I'm also planning to start March 1st. I've been mostly gluten-free and dairy free for years, but have some bad eating habits I want to break (like keeping chocolate and chips next to my computer to mindlessly snack on). I'll be clearing out all these non-compliant foods in the next couple of days and doing some serious shopping and cooking. Already have a few Whole 30 soups in the freezer as backup.

OK I checked with Priority One and the maltodextrin is derived from corn. Too bad.

I haven't started Whole30 yet, just prepping. One of the things I need to check on is the dietary enzyme supplement my Naturopath has me on, Priority One Enzy-Gest. It contains: Betaine HCL L-Glutamic Acid Pepsin Papain Pancreatin Amylase Lipase Protease Pancrelipase Amylase Bromelain Ox Bile Extract Di-calcium phosphate stearic acid (vegetable) magnesium stearate (vegetable) microcrystalline cellulose silicon dioxide croscarmellose sodium gluten free maltodextrin natural modified cellulose Thanks, Alyssa