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Found 46 results

  1. salsasis14

    Too much potato!

    I'm starting June 1, but I started mapping out my meals (so I can do some shopping over the weekend) and realize I have a LOT of potatoes. I think I'm worried I won't feel full, and I tend to rely to heavily on carbs to round out a meal. How do you add fiber and nutrients to your meals without all the taters? Just lots of non-starchy veggies?
  2. So I'm a few days into my reintroduction and I'm thinking how successful my Whole 30 was, 4 lbs, 1 inch off my waist and an overall happy gut! I'm really only reintroducing a few things like oatmeal, sweetened creamer in my coffee and the occasional sweet treat (macaroons, yum!) so I'm wondering if by bringing these things back, am I making my body stop using its fat as fuel? Will it burn those cards instead thereby reducing my weight loss? I read that is what happens on Whole30, your body changes how it runs, so I'm worried that by reintroducing certain foods, it will stop burning fat in that way. Does anyone know the science around this? Is there a certain sugar/carb ratio to stay under to keep your body burning its fat for fuel?
  3. Hi Everyone! I am on Day 16 of my 3rd Whole 30, and I have very little energy and have been in a brain fog for the past 5 days. Overall, I feel like I definitely eat enough and drink enough water. At each mealtime I feel full at the end, and although I don't keep track of the amount of water I'm drinking, I drink several 32oz bottles worth during the day. My hunch is that I'm not getting enough fats and carbs in my diet, but I thought I would tap you all for all of your wisdom. My meal template for the past week has been as follows. My breakfast is the same everyday and I always eat leftovers for lunch. Breakfast Everday: -3 Eggs -2 Turkey Patties Dinners: -Sweet Potato Shepherds Pie with ground beef, carrots, onions, green peppers, garlic and carrot plus a salad with olive oil and vinegar -Chicken with green beans/almonds and potatoes with ketchup -Chicken Salad with guacamole/almonds/raisins -Corned beef and cabbage, carrots, and potatoes with ketchup -Moroccan beef with cauliflower rice, raisins, almonds, apricots, and onions -Chicken with prosciutto and asparagus, sweet potatoes and ketchup -Ground turkey with coconut milk curry and sweet potato noodles -Beef with tomatoes, onion, mushrooms, carrots -Beef with potatoes, carrots, onion, fennel and asparagus Thanks for your help!!!
  4. Hi everyone, After posting in another topic the other day, I've decided that I am going to do a W30 in March to clean my diet back up and address some new sensitivities that I seem to have developed. My biggest problem is that I seem to be running out of carb sources quickly due to the need to do a low FODMAP protocol this time around and having developed sensitivities to winter squashes. There is conflicting information regarding sweet potatoes and white potatoes on a low FODMAP protocol, but I know that large amounts of sweet potato (more than 1 per day) do not agree with my body. I also cannot tolerate spaghetti squash, butternut squash, or any other winter squash at this time. Anyone have ideas for carb sources? I work out 4-5 (1-3 days of crossfit, 1-2 days of boot camp) days per week and am fairly active on my rest days (I walk my dog 5+ miles on my rest days from the gym) so carbs are a must for me. Thanks! Jen
  5. I am on day 2 of my second whole 30. My first was several years ago. I started this one because I have gotten back into a bad rut of unhealthy eating habits and have not been exercising like I should. I have run 3 half marathons in the past year and have my first full marathon coming up at the end of February. I had not even thought about how this Whole 30 would effect my training! Part of my problem is that I haven't been training and now I'm on an 8 week plan to get my miles in. I won't be doing the Whole 30 on race day, I'll be reintroducing things by then, but I will be for most of my training. I think eating sweet potatoes the day before long runs will be key for me but I hadn't even thought about race snacks. I currently eat a pureed applesauce pouch but I'm sure it's not compliant. I've read on here that a few people have found compliant electrolyte mixes and pouches, would you please share what they are? Can I buy them on Amazon?? Hearing that everyone's times are much slower while on the Whole 30 is a bit discouraging! I'm not a fast runner by any means but I do have a time goal in mind for my runs. I'm slower than I have been in the past right now due to not running for a while but I was hoping that would get better as I get back into it, however, it doesn't sound like that will happen while doing the Whole 30. Has anyone out there increased time while on a Whole30? During my last Whole30 I wasn't running but I was doing a lot of weight lifting and I got a lot stronger during my Whole30 so I was hoping to have the same positive effect this time. I appreciate any input, have a great day!
  6. I have been eating strict Whole30 (~95% compliant) for nearly 8 months now. It changed my life. A new problem has arisen however. 2 months ago I started crossfit again after over a year off. I was also working a desk job during this time. I left the job shortly after starting crossfit, and recently I have begun to push harder on workouts the last 2-3 weeks. I am completely wiped out. Brain feels like mush, I am sleeping longer than normal, sometimes much longer (11 hrs last night), yet I still feel tired and groggy upon waking. I feel like my body should be adapted to this activity by now, it doesn't feel like the normal "starting-a-new-workout-program sleepiness". I've done crossfit on and off for 4 years and have never felt like this. Which leads me back to diet. Any ideas here? Am I not eating enough carbs? I am constantly, ravenously hungry yet I eat a ton of fat and am most certainly fat adapted to some degree. I literally cannot eat any cleaner and I know I'm getting adequate rest, which is why I'm stumped. Any suggestions would be awesome!
  7. Hello Whole 30'ers! I could use some of your words of wisdom. I am on the re-introduction phase, specifically the Gluten free part and ....oh boy is my body sensitive. I had the following gluten free items: Gluten Free Hot cereal (1/4 cup) with walnuts (6) Gluten Free Chips (2 cups) with Guac (1/4 cup) I had those two items and my stomach was having aversive reactions (that afternoon and the next morning), I was also very lethargic. I had to take a mid afternoon nap, something I do not normally do. Has anyone else experienced these reactions or something similar? Is there something else that could have been in the food items that caused this? I am nervous that if even Gluten Free items may be off the menu, then for sure items containing Gluten will be as well and .....well I like some of those food items that have both. Just looking for some guidance and advice. Thanks in advance. Salena (Gluten Free may not be for me?)
  8. Hi All - I've been intrigued about this program for a while. Recently, I have been diagnosed with reactive hypoglycemia and my DR recommended 5 to 6 small meals a day with 25 to 30 grams of crabs on each meal. I have also been asked to include protein and good fats in all my meals as possible, to eat within an hour from waking up and to always eat before my workouts (I used to workout fasting). I am 5'/120 pounds, I can only consume so many calories and having to have 5 to 6 meals a day with 25 to 30 grams of carbs is not easy, I feel like I am constantly eating and losing weight seems almost impossible. I have always avoided carbs all together and, needless to say, but this has been an adjustment. I want to try whole30, but it restricts me from a lot of things that I am supposed to eat to maintain my sugars levels stable, like Greek yogurt, brown rice, bulgur, quinoa, whole wheat/grain bread, oatmeal, etc Any hypoglycemic friends out there doing whole30 want to share their experience and menu samples? I really want to give this a try. I would truly appreciate your insight and recommendations.
  9. OilLabLifestyle

    Carbs Vs Fats. High carb = low fat??

    I thought I saw someplace about if you have a high carb meal to keep fats minimal, and vice versa. A high fat meal should be low carb. Is that fact or fiction per Whole30? Thanks! Aviva
  10. I'm new to W30. I've had sleep issues for like 20-25 years. Sometimes I have trouble falling asleep but mostly it's staying asleep. I get anywhere between 3 and 6 hours sleep. I've been awake since midnight and it's only 9 in the morning. I've been looking up posts about insomnia and am finding taking a magnesium supplement could help. I have some that are 400 mg, serving size is 3 capsules in divided doses. Starting that today. Another thing is eating a carb with last meal. I've been just having protein and greens so I'll be adding a carb. I workout in the morning so my lunch includes a sweet potato. Would spaghetti squash or roasted carrots be a good choice for dinner? I am thinking too that I may need a small protein snack before bed. Does all this sound ok?
  11. BhaktiBellaLuce

    Potatoes/RSS Yes or no?

    I have been using thisprotocol for a year now with much success but recently fell during the holidays. A friend chalenged me to try Whole30. So here is my question with the potatoes. Why are they no good on Paleo and Primal but "ok" on WH30? Excerpted from What Is Resistant Starch? When you think about “starch,” what comes to mind? Glucose. Carbs. Elevated blood sugar. Insulin spikes. Glycogen repletion. Basically, we think about starch that we (meaning our host cells) can digest, absorb, and metabolize as glucose (for better or worse). Officially, resistant starch is “the sum of starch and products of starch degradation not absorbed in the small intestine of healthy individuals.” Instead of being cleaved in twain by our enzymes and absorbed as glucose, resistant starch (RS) travels unscathed through the small intestine into the colon, where colonic gut flora metabolize it into short chain fatty acids. Thus, it’s resistant to digestion by the host. There are four types of resistant starch:RS Type 1 – Starch bound by indigestible plant cell walls; found in beans, grains, and seeds. RS Type 2 – Starch that is intrinsically indigestible in the raw state due to its high amylose content; found in potatoes, bananas, plantains, type 2 RS becomes accessible upon heating. RS Type 3 – Retrograded starch; when some starches have been cooked, cooling them (fridge or freezer) changes the structure and makes it more resistant to digestion; found in cooked and cooled potatoes, grains, and beans. RS Type 4 – Industrial resistant starch; type 4 RS doesn’t occur naturally and has been chemically modified; commonly found in “hi-maize resistant starch.” It’s almost certain that different RS types have somewhat different effects on our gut flora, but the specifics have yet to be fully elucidated. In general, RS (of any type) acts fairly similarly across the various types. Where Do We Get It?We can get RS from food. The richest food sources are raw potatoes, green bananas, plantains, cooked-and-cooled potatoes, cooked-and-cooled-rice, parboiled rice, and cooked-and-cooled legumes. We can get RS from supplementary isolated starch sources. The best sources are raw potato starch, plantain flour, green banana flour, and cassava/tapioca starch. Raw (not sprouted) mung beans are a good source of RS, so mung bean starch (commonly available in Asian grocers) will probably work, too. The most reliable way to get lots of RS, fast, is with raw potato starch. There are about 8 grams of RS in a tablespoon of the most popular brand: Bob’s Red Mill Unmodified Potato Starch. It’s also available at Whole Foods. For an exhaustive compendium of RS sources, check out this PDF from Free the Animal. What Does It Do for Us?Like any other organism, gut bacteria require sustenance. They need to eat, and certain food sources are better than others. In essence, RS is top-shelf food for your gut bugs. That’s the basic – and most important – function of RS. What Are the Health Benefits of Consuming RS? What does the research say?Preferentially feeds “good” bacteria responsible for butyrate production. It even promotes greater butyrate production than other prebiotics. Since the resident gut flora produce the butyrate, and everyone has different levels of the different flora, the degree of butyrate production varies according to the individual, but resistant starch consistently results in lots of butyrate across nearly every subject who consumes it. Butyrate is crucial because it’s the prime energy source of our colonic cells (almost as if they’re designed for steady exposure to butyrate!), and it may be responsible for most of the other RS-related benefits. Improves insulin sensitivity. Sure enough, it improves insulin sensitivity, even in people with metabolic syndrome. Improves the integrity and function of the gut. Resistant starch basically increases colonic hypertrophy, making it more robust and improving its functionality. It also inhibits endotoxin from getting into circulation and reduces leaky gut, which could have positive ramifications on allergies and autoimmune conditions. Lowers the blood glucose response to food. One reason some people avoid even minimal amounts of carbohydrate is the blood glucose response; theirs is too high. Resistant starch lowers the postprandial blood glucose spike. This reduction may also extend to subsequent meals. Reduces fasting blood sugar. This is one of the most commonly mentioned benefits of RS, and the research seems to back it up. Increases satiety. In a recent human study, a large dose of resistant starch increased satiety and decreased subsequent food intake. May preferentially bind to and expel “bad” bacteria. This is only preliminary, but there’s evidence that resistant starch may actually treat small intestinal bacterial overgrowth by “flushing” the pathogenic bacteria out in the feces. It’s also been found to be an effective treatment for cholera when added to the rehydration formula given to patients; the cholera bacteria attach themselves to the RS granules almost immediately for expulsion. Enhances magnesium absorption. Probably because it improves gut function and integrity, resistant starch increases dietary magnesium absorption. What do user anecdotes say?Improves body composition. I’ve heard reports of lowered body fat and increased lean mass after supplementing with or increasing dietary intake of RS. Seeing as how RS consumption promotes increased fat oxidation after meals, this appears to be possible or even likely. Improves thyroid function. Many RS supplementers have noted increases in body temperature, a rough indicator of thyroid function. Improves sleep, conferring the ability to hold and direct (in real time) private viewings of vivid movie-esque dreams throughout the night. I’ve noticed this too and suspect it has something to do with increased GABA (gamma-aminobutyric acid) from the increased butyrate. Another possibility is that resistant starch is feeding serotonin-producing gut bacteria, and the serotonin is being converted to melatonin when darkness falls. Increases mental calm. Many people report feeling very “zen” after increasing RS intake, with reductions in anxiety and perceived stress. The latest science indicates that our gut flora can impact our brain, and specific probiotics are being explored as anti-anxiety agents, so these reports may very well have some merit. Are There Any Downsides?For all the success stories, the message boards are also rife with negative reactions to RS. They take it, maybe too much to start, and get gas, bloating, cramping, diarrhea or constipation, a sense of “blockage,” headaches, and even heartburn. I think RS supplementation may be a good measuring stick for the health of your gut. Folks with good gut function tend to respond positively, while people with compromised guts respond poorly. The gas, bloating, cramps and everything else are indicators that your gut needs work. But it’s not the “fault” of resistant starch, per se. What to do if you’re one of the unlucky ones? You’ve got a few options:You could skip it altogether. I think this is unwise, personally, because the role of fermentable fibers, including RS, in the evolution of the human gut biome/immune system has been monumental and frankly irreplaceable. There’s a lot of potential there and we’d be remiss to ignore it. You could incorporate probiotics. You need the guys that eat the RS to get the benefits of consuming RS. And sure, you have gut flora – we all do, for the most part, except after colonic sterilization before a colonoscopy or a massive round of antibiotics, maybe – but you don’t have the right kinds. Probiotics, especially the soil-based ones (the kind we’d be exposed to if we worked outside, got our hands dirty, and generally lived a human existence closer to that of our ancient ancestors), really seem to mesh well with resistant starch. You should reduce the dose. Some people can jump in with a full 20-30 grams of RS and have no issues. Others need to ramp things up more gradually. Start with a teaspoon of your refined RS source, or even half a teaspoon, and get acclimated to that before you increase the dose. You could eat your RS in food form. Potato starch and other supplementary forms of RS are great because they’re easy and reliable, but it’s also a fairly novel way to consume RS. You might be better off eating half a green banana instead of a tablespoon of potato starch. My ExperienceThe first time I tried potato starch, I got a lot of gas. Not the end of the world, and I realize gas is a natural product of fermentation, just unpleasant. It died down after a few days, but it was only after I added in some of my Primal Flora probiotic that I started seeing the oft-cited benefits: better sleep, vivid dreams, a more “even keel.” Now, I do potato starch intermittently. I’m very suspicious of eating anything on a daily basis. I tend to cycle foods, supplements, exercises, everything. Gas production goes up every time I re-start the potato starch, but not unpleasantly so and it subsides relatively quickly, especially when I take the probiotics. So there’s a learning curve to RS. It’s not a cure all, but neither is anything else. It’s merely an important, arguably necessary piece of a very large, very complex puzzle. Resistant starch is vitally important for gut (and thus overall) health, but it’s not the only thing we need. It’s likely that other forms of fermentable fiber (prebiotics) act synergistically with RS. Hey, it’s almost like eating actual food with its broad and varied range of bioactive compounds, polyphenols, fibers, resistant starches, vitamins, and minerals tends to have the best effects on our gut biome! You can certainly enhance the picture with isolated refined resistant starches and fibers like unmodified potato starch, but they can’t replace what our bodies really expect: the food. Let me know what you think, and I hope you find this guide useful. What’s your experience been with resistant starch? Good, bad, neutral? Let’s hear all about it! Read more:
  12. Hi there two questions-- I am having snacks as I am 4.5 months pregnant....Does this mess the digestion that the Hartwigs talk about in the three meals a day? Secondly, they say only to have 20% protein, I dont want to go counting calories, but how do i know that i am getting enough carbs? Omelette + Navel Orange 15 pistachios- snack tuna on salad and lots of veggies - added carrots, pumpkin and sweet potato I am using some of the recipes from paleo leap and they dont have carbs at every meal (a fruit or tuber) is that an issue? How do others deal with this to make sure baby is ok?
  13. Hi all! My Day 7, Meal 3 last night were the wings and homemade Buffalo Sauce from The Whole30 book. Delicious, by the way! However, this morning I woke up with a puffy face, swollen hands and feet, and yucky eyes I made the sauce with Frank's Red Hot. I also made the Ranch dressing from the book (first time) and had carrots and celery. I'm wondering if the carrots were too carb-y?? I really want to do this to be healthy, but my first inclination this morning was for my mind to go back to my Atkins days and worry about the carbs...which I don't want to do. I've had plenty of roasted cauliflower this week, with no problem, and that's a starchy vegetable. I just think something doesn't agree with me. This is the first time having everything in this meal (except for chicken) so it might be hard to diagnose without more experimentation. Just wondering if anyone else has had this happen that might help me figure it out sooner rather than later? Thank you! Stacey
  14. Kaypentz

    Carbs! HELP!

    So a little about me first so you can understand. I'm addicted to sugar and carbs/floured goods. I've been trying to cut them out for about 5 weeks I was able to cut out added sugar but still good on carbs well started to binge on carbs instead of sugar, so I wanted to start a whole 30 to help completely take that all away I know I can't have any of them but as soon as I took everything out I really craved sugar. I'm thinking it's probably because when you take away all the sugar my dragon is in full force trying to find something. So my question is where I have this issue is it just the withdrawals from the sugars or do I really need something more. I'm trying really hard to get my binging and eating under control i thought doing a whole 30 would help. I'm just trying to figure out if this is normal
  15. Hello all! I'm on day 14 of my first Whole 30. In general, things have been great! I feel so much better eating a clean diet and I'm really happy I did this. There is only one problem.... I can't seem to kick my carbohydrate addiction. Now, I know it's recommended to eat starchy vegetables. The thing is, I'm already doing that and it isn't helping. It's to the point that when a craving hits (for things like bread, pasta, honey nut cheerios, oatmeal...) nothing I do to try and distract myself works. I know I am not hungry, as I always feel good and satisfied after my meals. I know I feel good, it's just my brain won't stop WANTING the carbs. I almost feel borderline depressed during a craving. I do a modified Crossfit program 5-6 days a week, and while I don't think it's realistic for me to eat completely Whole 30 forever (I plan on sustaining it 80/20), I did want my Whole 30 to help me better resist carbs so I can incorporate more clean foods that would benefit my workouts. Most people on here struggle with sugar cravings, but since I wasn't a big sugar eater before I haven't had that issue. I am struggling more so I think because I was raised in an off-the-boat Italian family where I was eating carbs very often as a child. Now as an adult, prior to Whole 30 I was on a pretty healthy diet in my opinion and only ate carbs maybe 3x per week. Nothing excessive. So why do I want them so badly now!? Someone tell me how to get through this.
  16. I know this is about transforming oneself into a person more desirable. And that desired person is not going to exist for merely one day, say day 31 then go back to day -1. This is about, in my mind, a long-term, action-principle-value based determination to be simply, “better” no matter how I define “better.” At the onset I sat down with myself and asked “what do I value in my life?” and “how can I use the Whole 30 to reinforce those values through my actions and therefore in the process strengthen my principles?” The expected outcome: “to be better.” I know that sounds rather pedestrian but it works for me. I had to determine which principles I was going to focus upon and strengthen so that my actions do nothing but create a stronger bond to my values. I knew it wasn’t going to be easy. As I said, I think the Whole30 is transformational and along with any transformation there is pain. Not bad pain, just good old fashioned pain. I’m now in day 23 and am looking forward to the next 14,007. I love to drink alcohol (especially beer), well, I use to think that I loved to drink alcohol (I haven’t had any alcohol thus far BTW.) I thought this would be the most painful part of the project, and it has been. I’ve deliberately put myself in challenging predicaments over the last three weeks. I figured, what the hell, it's going to be there on day 31, might as well have it here throughout. So I’ve eaten out, gone to house parties, gone to the bar, been to sporting events, and I’ve kept alcohol readily at hand in my house. Hell, I was even a “waiter" at a hotel lobby bar for a few rounds! NOW THAT WAS TOUGH! My cues, at first, were wide and deep (but they’re getting narrower and shallower with each passing "pain" and day.) I soon realized that they are merely cues. And with each cue there is pain (again, not bad pain, just good old fashioned pain.) But afterwards when I got past that stimulation (read:pain) without succumbing to it, I became “better.” My principles became stronger, more reinforced. I didn’t realize that I truly value clear thought, abundant energy and focused action until about day 8. (Probably because it took that long for me to detox.) I can’t get any of those things if I’m either boozed up or hungover. The action step was easy to determine: “don’t drink alcohol.” The value was enormously, well, “valuable” but as I said I didn’t realize it’s value for over a week into the Whole 30. But it takes a lot of determination to make it so. My strength came from realizing what my principles are: I can be a better dad by doing this. I can be a better husband by doing this. I can be a better neighbor by doing this. I can be a better friend, brother, uncle, cousin by doing this. I can be a better businessman by doing this. And by doing this I can be all of those things for a lot longer! So, for me, it was alcohol. Whatever it is for you, sugar, bread, soy, carbohydrates... I hope this gives you a different perspective and helps you get past your pain points. The Whole 30 (like pimpin’) ain’t easy, but, I think, it’s principally valuable. What do you find valuable and what principles are you strengthening through your actions? Good luck.
  17. Ok, so I am on day 35 of a committed Whole45 but now realized I will have to either start over or go on for at least another month or two. I have been 99% compliant (there have been a couple breakfasts out at restaurants that I ordered smartly but you just never know) PLUS two incidences of technically compliant, but discouraged, potato chips. One of them was last night and my breaking point for sure. I know it took me a few weeks to really grasp the meal template and timing guidelines. I thought I was eating enough, but I am sure now that I wasn't. Plus I wasn't eating enough starchy vegetables in the beginning, and too many nuts and fruits for sure. I had a couple weeks of kinda blah but nothing horrible. I wasn't working out, but looking back I wish I had bc what was to come was so much worse. I went into week 2 1/2-3 trying to reduce nuts and increase sweet potatoes and less sugary fruit. It was ok but I have suffered from almost constant headaches for the past 2+ weeks. Also, I am have become more constipated after being unusually regular the first couple weeks (which was a welcome improvement!) Adding in the starchy veg has helped with sleep, but I have also given myself permission to eat closer to bedtime so I am going to bed full and not hungry. I still get up to pee at least once per night. This pattern continued until last night when I was getting another headache mid-afternoon. The only cause I can realistically determine for these headache, fatigue, and sleep disruptions is that I am just no eating enough. Im simply hungry. This is frustrating beyond belief bc I am eating so much! My day yesterday was: 1 HB egg, one chicken sausage and 2 T of avocado pre-wo BIG green salad, HB egg, another sausage, more avocado and 1/2 cup diced roasted sweet potato post workout 2 cups coffee with cinnamon few chunks of cantaloupe,1/2 cup of blueberries and 3 raw broccoli florets about an hour later with a big green iced tea and green powder 1.5 cups broccoli/carrot slaw with 3 T homemade mayo, 1 T capers, and 1/2 cup canned salmon for lunch Lara bar at Costco bc I was starving an hour later while shopping had a hot green tea and tons of water after to try and stave off hunger broke down in car later and had another Lara bar (from the box I bought at Costco) AND an turkey cranberry Epic bar.. I couldn't believe I was STILL so hungry. Went grocery shopping with husband and began CRAVING potato chips. Bought a rotisserie chicken and a bag of Terra original chips and literally started eating both in the store.. it was a scene for sure. Between my husband and I we finished the bag on the way home. Had more chicken for dinner and an Asian pear (craving sweet and crunchy!) My husband had salad but nothing about it appealed to me. After that sugar bomb I was craving more. ATE ANOTHER LARA BAR and about 1/2 cup sprouted pumpkin seeds and unsweetened coconut chips. This was a frustrating night to say the least. I feel like I have reawaken my sugar dragon and have to start all over. I feel like it all stemmed from my hunger mid afternoon, but I can't imagine I didn't eat enough! This got me googling after my "binge" and I realized I am a classic sugar burner and this is why this Whole30 has been such a struggle. I have limited my carbs too much without significantly increasing my fat/protein. My protein choices are typically lean and I add fat but obviously not enough. Does anyone have tangible lists or suggestions for how to transition to being a fat burner (which is clearly what my husband is, he has been doing this with me and has had zero issues.. drives me nuts) I think I need to stay under 100g of carbs a day, but whats the best way to do this? No fruit only starchy veg? How many and when? How much fat and protein at each meal? more than the Whole30 template? I honestly can't go 4-5 hours without eating and NOT get a headache, how do I get there??! I haven't lost a lb during my Whole30, and last nights binge is not a classic example of my eating, usually much cleaner and on template, I swear! I think I may have gained at least bloat weight or actual weight. I know I am clocking in at 2000 cals each day, even thought they are on template.
  18. ohdangergirl

    carb cravings on rest days

    I'm 3 weeks in on w30 and doing well but... on rest days I'm so, so hungry for carbs. I find myself gravitating towards coconut flakes and fruit just after breakfast even though I just ate a 2 egg and spinach omelette. I've never really been a big eater -In the past I'd happily skip a large meal for a small salad followed by a few handfuls of raisins. I know this is a sugar thing but I just feel so tired and cravy (is that a word?!) After 10+ years of avoiding caffeine I'm seriously considering adding coffee to my diet just to give me a boost. But surely this goes against the w30 ethos. I really want to do this properly but I also want to live, not crawl! Any advice would be massively appreciated
  19. I know W30 is not a "ketogenic plan" per se, but isn't ketosis a positive benefit to a great W30? In theory, unless we are eating high sugar fruits more than once a day, or moderate sugar fruits mutliple times a day, ketosis should be almost automatic, right? I've seen a couple of posts where W30 is called out as "NOT a ketogenic plan" but isn't that an oversimplification? Shouldn't we want ketosis during our W30? Thoughts?
  20. On Day 12 and just now starting to struggle. Prior to starting the Whole30 I was eating 80/20 Paleo, so my initial transition wasn't that difficult. I find that I'm still craving sugar after large meals and I've definitely overindulged in fruit --- at one point eating 2 dates dipped in Sunbutter --- which may be grounds for starting over? Other than fruit, my food choices seem to end up being extremely (but not purposely) low-carb. If I included more dense carb sources, could that mitigate my sugar cravings to some extent? Also, what are good compliant carbohydrate sources other than sweet potatoes and fruit?
  21. I just started Whole 30 yesterday. Was eating Paleo for a year and needed to jump back on it. The caveat is I'm running NYC marathon Nov 2nd. I have to do an 18 & 20 mile run during the 30 days. I want to stick with the program but concerned about fuel. What can I eat during my long runs? I typically have been eating Organic energy chews and Organic energy gu’s, I'm fine with only drinking water, but it's harder in terms of the food part. Any help would be great. I'm going 16 miles this weekend. Thanks, Caroline
  22. I've never been much of a fruit eater. In the past, I'd usually try to make myself eat a piece of fruit with breakfast because I figured I should have some in my diet (usually half a grapefruit, berries if they're in season, or grapes). However as much as Whole30 encourages you to limit your fruit intake, I'm wondering if I need to bother if I don't really crave it? I'm a huge veggie lover, and I've really enjoyed Whole30's encouragement to work more veggies into my breakfast, so now I'm getting several servings at each meal. I'm just wondering whether I need fruit or if I'll be missing out on essential health by skipping it. For what it's worth, I'm on day 4 so maybe I'll start craving it spontaneously in coming weeks.
  23. I have tried to start a whole 30 several times... in the past 18 months I've gained nearly 80lbs and my have found myself extremely addicted to sugar. It calms my anxiety and gives me boost emotionally. I don't have it in my house but like most addicts I'll go out of my way to get a hold of it. Does anyone have expreience detoxing off a severe sugar addiction and helping me focus on getting through a whole 30 without constant failure and disappointment.
  24. Hi! I'm struggling to find a balance in the amount of carbs I eat. I find that I'm very sensitive to this. I've been eating a diet consisting primarily of oats, white rice, frozen veggies, salmon and chicken over the last couple of years. Very low fat. I decided to try paleo because I've been really bloated for several years and lately I've lost alot of energy and get sleepy after meals. But after almost 3 weeks of strict paleo I just feel even worse. My muscles are really weak. I can't excercise anymore, even walking for 30 min is challenging. The first few days I ate pretty low carb. I felt amazing on the first day. No bloating after the meals like I used to have after oats or rice. But on day 3 or 4 I started to feel really dizzy and weak and it just got worse. I tried increasing the amount of carbs with some sweet potatoes. That gave me some energy but also made me bloated and cranky. I reckoned it had to do with fat adaption so I've been eating fairly low carb, maybe around 2-3 sweet potatoes a day. But now I feel like a wreck really. I have brain fog and feel weak all the time. I'm starting to question wether my body is just not suited for a high fat diet or not. Anyone recognizing these problems? Would really appreciate some feedback! Thank you! Typical day: Breakfast: 5 eggs, spinach, mushrooms, 1 sweet potato, 3 tbl spoons of coconut oil Lunch: 1 lamb steak, 1 sweet potato, mixed veggies, 3 tbl spoons of olive oil Dinner: something similar to lunch
  25. Hey All, I am looking for some assistance. I started the whole30 because I've always had minor digestion issues and a general feeling of unhealthiness. However, I am not overweight and ideally I don't want to lose any weight from the program. I am currently on day 7 and I think I'm over the "Carb-Flu" hump. I have been skimping on my workouts for the past 7 days just because of the carb-flu symptoms, but now I feel ready to start my lifting regimen back up. I am concerned that my glycogen levels are really low from the low carb adjustment. So here's my question - If I carb up with whole30 approved foods, am I going to experience carb flu again when I reduce my carbs? I feel like I need fruit and starchy vegetables in my diet to help keep my calories up and to maximize the effectiveness of my workouts, but I don't want to ruin the progress I've made in adjusting to a low carb diet. I definitely don't want to ruin the progress I've made in my sleep cycle and my general feeling of "wellness" either. Any assistance would be greatly appreciated. Cory H