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Success! Completed my Whole 30 yesterday - my third, and I think my most successful. This time I’m really focusing on reintroduction- I now view it as even more important than the W30 part. W30 is just a necessary step to get you to a baseline so you can have a successful reintroduction. I’ve done reintroductions before, but honestly, I just wanted to get through them and be “done.” And my mentality was really that I was done after the W30 portion anyway, so it wasn’t effective. Nothing effects me dramatically and I wasn’t tuned in to looking for subtle, longterm effects, so I pretty much convinced myself I could reintro everything and I’d be fine. But ultimately, that led me right back where I started. This time I see reintroduction as just the beginning and I’m fully committed to at least another month of thoughtful, careful planning, eating and observing. Just like with my W30, I planned a TON, really down to every meal for a month (this inevitably changes as time goes by, but it’s nice to start with some structure.) I have goals and metrics that I know I want to watch for - mostly energy, mood, and cravings. I’ve had Tigers Blood pretty much ever since the second week of the program, and I want to see how reintroduced foods effect that. And finally, I know, I know, W30 isn’t about weight loss, but I lost 9 pounds (just checked the scale for the first time in a month, and resisting daily check-ins was an accomplishment itself.) Now what I want more than anything is to maintain that. I don’t know if I’ve ever maintained a stable weight in my life, and for me, that’s the key to whether or not I truly have Food Freedom. So here’s my schedule, for the most part: 1. Start with wine, 3 days. Here I’m going to have wine with dinner just tonight, the rest of the reintroduction is really to check to see if cooking wine has an effect. I have so many recipes that are almost W30-compliant just with cooking wine, if I find that has no effect, it will really open up a world of cooking for me. What I’m looking for here is the effect on my skin- I have rosacea and wine is a huge trigger (sob), so it’s important for me to know how much I can get away with drinking wise and cooking wise. Then just one day Whole 30, assuming all goes well. If not, it’s back to W30 indefinitely. 2. Added sugar. I’d like to see what this does to my cravings, so during this phase I’m going to be careful about separate sugars (which right now is just fruit at meals for me- it’ll be interesting to see if I start consuming more.). Here I’m looking at regular non-compliant bacon, a Vietnamese dish of “caramelized chicke,” Siracha with my scrambled eggs, sugar in marinades, an almond milk latte, sweet pickle relish in deviled eggs for the super bowl, etc. Again, nothing independently sweet, but things that contain sugar to see what it does to my Sugar Dragon. 3 days back to Whole 30. 3. Non-gluten grains. I generally think of non-gluten grains as being relatively healthy (especially whole grains like farro, barley, etc.), but I need to see if they’re healthy for me. I’ve reintroduced these before and found no startlingly I’ll effects like things with digestion or joint pain, so here I want to pay closer attention to subtle, long term effects. I’ll likely eat this for a longer period, 4-5 days. I’m not quite sure how to measure this, but I want to see if this effects my fat adaption and moves me back to sugar adapted. Not quite sure how to judge this. Probably by monitoring my weight, but also to see if I get energy slumps in the afternoons, mood changes, and/or cravings. 3 days Whole 30. 4. Switch to slow roll/Food Freedom. I have a weekend trip to Vegas and I’ve been carefully plotting Whole 30 options (steakhouses are where it’s at!), but I anticipate I may come across an item that tempts me out of my plan. I want to practice my FFF skills here - thinking about is it worth it, and will a few bites satisfy? After coming back, I plan on a mini-reset of one week. 7 days Whole 30. 5. Next up- soy. And specifically soy lattes in the morning (which I know also have sugar). Here I tried these before during reintroduction and just had a nagging feeling that something wasn’t right. Again, nothing striking, but maybe a subtle increase in depression? I def want to monitor this, so I’m doing soy separate (and just soy lattes- I don’t miss much other soy), and will get a veinte a few mornings in a row to see how I feel. But likely these will just go back to a very once in awhile treat. 2 days Whole 30. 6. Then the rest of legumes, which I honestly don’t much miss. 3 days Whole 30. 7. Then dairy, which I do. Most of this reintroduction I’ll focus on cooking dairy- sautéing with butter vs. ghee and milk/cream in my soups. But in the final day, I’ll test a full-on cheese plate, which is a nice occasional treat. It’ll be nice to see if it can come back as a treat. 4 days Whole 30. 8. Finally, gluten. Again, which I don’t miss much, so it’s probably not an ingredient I’m looking to add back in myself, but since it’s in so much stuff when eating out, I’d like to monitor the effect. et voila. That’s it. I think that puts me at mid-March, so I’ve got some work to do/time to put in!
Hi - I am on day 32 of my Whole30 and feeling great (decided to hang on through the end of the week!). I'm planning to start the Fast Track Reintroduction but am a bit confused about the appropriate schedule. I have the Whole30 book, which has you starting with legumes, then non-gluten grains, then dairy, then gluten containing grains, however, I also subscribed to the Whole30 Daily newsletter which has the order going first dairy, then gluten grains, non-gluten grains, then legumes. I'm surprised to see two completely opposite schedules and now I'm not sure which is best. My Gut (ha) is telling me to follow the book b/c in it they talk about starting with the group least likely to disrupt the system, working up to the most likely to disrupt. Any thoughts on the best "order of operations?" I want to do the right thing after all the hard work I've put in the past 30+ days. Thanks >Christina
willisal posted a topic in Travel and Dining OutI'm currently on day 22 and will be traveling to Colorado Springs on business for days 27-32, then staying with a friend for days 33-36. I'm a meeting planner so I will be staying onsite at a hotel with several restaurants for the majority of my trip with only a few opportunities to eat off site. Since my hotel room has a fridge, I've located a natural food grocery store (Whole Foods is really far and I won't have a car) and am planning to stock up on fresh fruit, vegetables and ready to eat proteins (basically anything I won't have to cook) to supplement the few compliant offerings the hotel has (thank goodness they do made to order eggs) when I first arrive. I'll also be packing Epic Bars and Lara Bars bars to tide me over in a pinch. I know Lara Bars are no longer an approved vendor, but it is my understanding they are still compliant when used for travel/emergencies. Any big considerations that I'm missing here? I'm also wondering how strict I should be about staying Whole 30 compliant during my reintroduction period while I'm on this trip? My plan is to do a Fast Track reintroduction over 10+ days, but am I still able to relax on some of the rules like the "no added sugar" as described in the slow roll reintroduction outline of the new book? Relaxing a bit would make things slightly easier as I would be able to order more varied proteins and salads with dressing during the last part of my trip. I'd love to hear any advice on how to be a good house guest while on Whole 30. I'm planning on letting my friend know about my current dietary needs, so she doesn't surprise me with pancakes for breakfast one morning. I may offer to go to the grocery store, and prepare a meal together as an activity, as well as suggesting pre-selected restaurants for when we go out.