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Found 5 results

  1. Wondering what, if any, experience folks have had with Whole 30 and Chronic Idiopathic Urticaria?
  2. I am an adult with sensory processing disorder attempting the Whole30. On day 3 and so far I have stuck to approved foods but it fully followed the guidelines, mainly because eating vegetables is so very hard for me. I can basically only tolerate broccoli with cheese on it, and now with no cheese I gag while eating. I tried some cauliflower rice last night which I was able to stomach mixed with salmon when it was the only other vegetable on my plate, but last night trying to eat that after already being triggered by the broccoli I started gagging excessively and threw up. I was able to stomach a small amount of cut up spinach leaves in a beef bowl, that was a victory. Is there anyone else in here who has SPD and has been successful? I am hoping whole30 will change my palate just enough to allow me to enjoy a few more veggies without gagging and vomiting. I have done therapy since I was a kid, which did allow me to enjoy more foods besides chicken fingers and French fries, but chewing will be a lifelong problem for me that I need to learn how to live with and still live healthy. I don't want to be overweight and I want to set a good example for my daughter, however gagging at the table wasn't a good example, so I think I will probably eat alone until I can nail down what meals I can enjoy with my family and not gag. Any tips or advice would be welcome!
  3. I am planning to start the Whole 30 on Saturday. I have been battling a rosacea outbreak for several months now and this is my last ditch effort to get rid of it without seeing a dermatologist and taking oral antibiotics! Does anyone have a rosacea experience to share? Thank you! Hollylu
  4. I am on Day 11 of my first Whole30. Two days ago, I started having pretty severe abdominal pain that radiated to my back. I gave it 24 hours to clear; it didn't. So today I went to see my doctor. After several tests, I was diagnosed with pancreatitis. Usual causes: gallstones or alcohol consumption. In 30% of cases, the cause is unknown. Treatment: typically hospitalization with IV hydration, consumption of a lot of liquids, elimination of any food thicker in consistency than applesauce (very rare), no added fat, salt, nor spices, and pain medication. I talked my physician out of hospitalization and narcotics. At home, I am supposed to really push liquids with no added fat or salt and am currently talking Tylenol (doesn't work great, but I don't do any narcotics). My question(s): Could starting on Whole30 be a precursor to pancreatitis? It doesn't seem likely to me. Especially as I am not eating too differently . . . never any alcohol (in my entire life), limited grains, limited dairy. Following the diagnosis, I bought some Hemp protein (no sugar/artificial sweetener, no dairy, no soy, no egg) and am making smoothies with that plus kale, fruit, and water. I would prefer to stay on Whole30 . . . I am more than 1/3 completed and I hate to quit. Does that seem reasonable or should I quit the program and start drinking juices, etc.? Today is Thursday and I am supposed to be on a liquid diet until at least Monday when I return to see the physician. Any advice is greatly appreciated!
  5. So a bit of a random one for a Monday morning for all you forum dwellers, but if there's anyone else out there with an inherited bleeding disorder (von Willebrands, haemophilia or another factor deficiency) I'd love to hear from you! Have you found a Whole30 to be helpful? Is there anything in particular you eat/avoid? I've started my first Whole30 today and I'd love to hear other people's experiences (traditional medical science isn't exactly flush with tips on eating to assits with bleed management - by which I mean you're mostly told to take your meds/factor and that's the only thing that can help). My theories at this stage are that anything that reduces systemic inflammation is going to be good, as it will free up the body's blood supply and immune system to treat any injuries or bleeds that might occur where otherwise it might be stuck dealing with gluten invaders or upsets from over processed food-like substances, but I've not yet found anything to support this (scientific papers). Perhaps someone knows of a more general study on this they could point me to in realtion to systemic inflammation and injury recovery? I also know that getting a slight OD (over normal recommended limits) of leafy greens (esp. kale etc not spinach) assists with vit K and iron absorption given that I have bouts of iron deficiency and occasionally anaemia,a nd vit K assists with coagulation. But any other ideas would be great! And yes, I'm asking here because my doctors looked at me like I was a bit crazy when mentioning food in relation to my bleeding disorder.