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I'm starting Whole30 with my fiance this coming Monday. We've been preparing for a few weeks, trying out different milks for coffee creamer, practicing Whole30 meals, incorporating a Time Restricted Eating schedule, etc. I'm excited by all the good reviews, but also nervous. We've tried a few different lifestyles including AIP. We generally eat well, having learned so much with AIP. However, a mistake we seem to always make is staying consistent. We would get 2-3 weeks in and then reward ourselves with a pizza or Jack in the Box. I think that has prevented me from ever really seeing results in decreased inflammation. I'm hoping that by committing to Whole 30, along with a few other combined restrictions, we can finally do this. Completely. Without any falling off the wagon. Also, what about eggs? I dont think I have sensitivity to eggs, I love them. But I'm scared of wasting my time with this commitment only to find out 1-2 months down the road that eggs were a major culprit the whole time. But I also dont want to give them up if I dont have to. Do alot of Whole30ers with inflammation end up finding they need to cut out eggs? Also, can there be variability to reactions to nightshades? I've never noticed anything with tomatoes or eggplants. But I have immediate reactions to anything with chili powder, paprika, cayenne, or peppers. Unfortunately. My cheeks and ears get red and painful, and I start forming telangiectasia on my cheeks. Anyway, super excited about beginning this journey and joining this community!
I had an over-abundance of eggs from our backyard chickens, so I decided to make some salt-cured egg yolks. I separated the yolk from the white, nestled each one in a container of kosher salt, covered it, and let it hang out in the fridge for a week. The result is an egg yolk that's had all the moisture removed from it, and what remains is a bright yellow-orange, hardened, grate-able, (dare I say it) cheese-like puck. When I've made them in the past, I've used them to grate over just about everything i cooked as a colorful garnish - soups, breakfast hashes, crock pot meals, you name it. I was wondering if this would technically be a compliant way to use them during the Whole30, or if this method treads too close to SWYPO territory for comfort. I'm on R4D19 currently and i haven't used them yet. Plus once they're cured, they last forever in the fridge, so if I can't use them for the next 11 days I think I'll survive. I was just genuinely curious. Thanks for any feedback!