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Found 8 results

  1. kros

    Challah for Shabbat

    Hi! As an Orthodox Jew, I have Challah every week for Shabbat. It needs to be made of a grain (can't be gluten-free), and I was trying to figure out which alternative would be least disruptive. The best I could think of was spelt matzah (ingredients are whole grain spelt and water), but I would love to hear if there's a grain that would be less disruptive to the Whole30 process. Thanks in advance!
  2. Just started my vegan whole30 and on day 6. Yay!! I am also reading It Starts With Food and finding it helpful in understanding the underlying reasoning, which helps keep motivation up. As I understand it, the idea is to eliminate all inflammatory foods and then slowly introduce ingredients to gauge their effect on our body. Given this, why are red meats allowed as part of whole30? The link between animal fats and inflammation has been established well beyond doubt, and so is its harmful effect on the gut bacterial fauna (which in turn leads to inflammation and tissue damage). Grilling it only makes the effect more potent. So why are *any* animal products allowed (instead of merely cutting down on dairy) as part of whole30? Has anyone here who has, e.g., arthritis or IBS here noticed difference after whole30 with vs without animal products? Thanks! Rahul
  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. Yep. I'm on day 30 of my Whole30 tomorrow. I am a very black-and white-type person. I'm scared of reintroducing things because I'm scared I will binge on unhealthy things and let it all go. The strict rules of the Whole30 were good for me, but I want to be able to have other things too. I know I will feel guilty when I eat things that are not Whole30, because they've just been forbidden for 30 days! Maybe I'm crazy, but I'm not looking forward to this!I need a rule book for life post-Whole 30. Something really fixed. I feel all overwhelmed... Legumes - Really sacred of these - feel like they are just not healthy. But financially, we really need to add them to our diet as last month has taken a huge toll on our expenses (and that's with eating tons of chicken wings and odd bits of meat). I'm thinking 2 times a week, and only eating them if they are sprouted first? Non-gluten grains - same as above Dairy - maybe just plain yogurt here and there. I love milk and hot chocolate, oh my, I used to drink milk every day. I can't live without that FOREVER. SWYPOs etc. - special occasions only. Trying not to include dessert except the ocassional fruit. Gluten and refined sugars - I want this to be only on special occasions. Like if we're at someone's house and they serve cake etc. I have some spelt breadcrumbs that I used to like using. Maybe I'll stick to the organic corn flake crumbs and use them sparingly. I am craving sweet food now I know it's the end. Help me! I just want a cookie!
  5. I completed a Whole30 a few weeks ago and until Sunday I had not reintroduced any forbidden foods, except for occasional small amounts of cane sugar, and at least one serving of non-compliant oil. On Sunday I purposely consumed wheat as my first official reintro. I didn't start the reintroduction until around dinner time, so I ate several servings of wheat at once, in the form of two pieces of bread, a small serving of pasta, and a serving of pot roast cooked in a beer-based sauce. Since that meal, I have returned to Whole30 eating. Sunday evening I noticed a headache but this did not surprise me since I often have tension headaches. However, not only has the headache continued on and off since then, but it has been accompanied by intermittent nausea ranging from mild to quite bad this morning. Interestingly, eating (Whole30 meals) seems to help with the symptoms. I have no history of migraines. Is it possible that there is a connection between the wheat and my intermittent headaches and nausea? If so, is it unsurprising that I would still be experiencing these effects almost three days out?
  6. WholeReese902

    OOOOOPS! Lesson Learned!

    Since before I ever started my Whole30, I knew I wanted to end on Easter. So, in what turned out to be a total of 37 days, I stuck strictly to the Whole30 principles, then began re-intro yesterday. (Stay tuned for my results to be posted under "Sucess Stories", because it was definitely a success!) I'd been flying high on tiger blood, so when my beloved Easter Brunch came around yesterday I was feeling a bit invincible. Thinking that was mistake #1. Mistake #2 was giving away my ISWF book to a coworker and thinking I could just "wing it" during re-intro. So instead of coming up with or sticking to a plan, I just told myself I'd take it nice and slow. At brunch I helped my self to a salad with sugary dressing with soy-bean oil, little appetizers made with quinoa, and a bite of a cookie, which I didn't even enjoy. I felt ok, but not awesome. Today I still hadn't come up with a re-intro plan, and thought--for whatever reason--that I could handle the pressure of the abundant bounty of Whole Foods for lunch today. That was mistake #4. DUMB. I know you're supposed to do it one ingredient at a time, but when you fail to plan, you plan to fail (ugh!). I wound up having lots of non-gluten grains, sugar, probably some dairy, and half a cookie. All at once. I IMMEDIATELY felt a dense brain fog come on, along with a strange, buzzing headache. A few hours later I burst into tears at the slightest provocation. Overall, I just felt like total crap. So now I'm considering going back to plan for at least a week then taking the time to re-intro correctly. I mean, I'll pretty much be eating Whole30 the rest of my life, but I want to know what and how I react to the specific things I've cut out of my diet. Because if I can have a tablespoon of grass-fed whole milk in my coffee and a glass of red wine with my steak and still feel sharp and be healthy, that's worth it to me. :-) The rest of it? Sugar? Soy? The greatest of all evils--WHEAT? They're just not worth it. Lesson learned.
  7. There was some discussion among the group doing a Whole30 in July regarding the start of a new, reintroduction thread. I'm getting the ball rolling here. Tomorrow, July 31 is my first day of reintroduction. I'll be adding dairy back into my diet for three meals and will report back regarding my reaction. What are everyone else's plans for reintroduction? Anything you're excited to bring back? Or, are there items that will never make their way back into your diet again??
  8. I genuinely enjoy many gluten-free grains and legumes (at least, I remember enjoying them), and my husband is a big fan. I'm curious about the possibility of making these things more digestible with proper preparation. Pre-Whole30, I was very good about soaking/boiling my beans, and I don't think they were an issue for me. I soaked grains for hot cereal overnight a few times, but it wasn't a regular practice. I don't know if it made a difference, but I was thinking about testing this. Have other people experimented with soaking when reintroducing grains and legumes? Did you notice a difference? I'd love to hear about your results!