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Found 5 results

  1. I'm nearly done with my first Whole30 and beginning reintroduction on Friday. The guidance says not to plan anything important during the first week of reintroduction, if you're following the legumes/non-gluten/dairy/gluten schedule with 2-3 days off between each food reintroduction. So my question is, how slow should I roll in light of the fact that I have a half marathon 9 days into reintroduction? I'm thinking dairy and gluten should wait until after the race, but if I pick one of the other groups to add in pre-race, would I be safer trying legumes, or gluten-free grains? Or should I wait on both? Go ahead and add both, since I have (in theory) enough time to recover if it goes sideways? For background, I'm mainly hoping to identify any links between food and my fibromyalgia, anxiety, and general energy levels. I plan to start reintroduction with gluten-free alcohol and relaxing on added sugar paranoia (not trying to add in sugar, just not going to freak out if I accidentally pour marinara with sugar on my breakfast hash instead of salsa. Because that happened and I has to toss half my breakfast - luckily I realized before taking a bite!). I really miss beans and legumes (not a meat fan), but don't want to add them too close to the race if there's a risk I might suffer.
  2. My husband and I did our Whole30 in June and began our Slow Roll Reintroduction on July 1. We've finished experimenting with legumes and non gluten grains with at least three fully compliant days between experiments, which has taken almost the whole month of July. In a few days, we'll begin reintroducing dairy products. We have split up foods into sub-groups within each category for our reintroductions and would like to do the same with dairy. What suggestions do you experienced Reintroducers have for the breakdown of dairy products for Reintroduction? For example, how many sub-categories do we need to test separately? Should we do yogurt by itself on one day, then, say, cottage cheese on a different day, and then a day of milk, cream, and non-clarified butter? Should we do cheeses separately from other dairy products, and if so, should we do soft cheeses separately from hard cheeses, and in what order? Where would reintroduction of ice cream and gelato fall in the process and would those foods need a separate day all for themselves because of their added sugar content? We're fine with a very slow roll process, if needed, but don't want to drag it out endlessly, either, if it doesn't make much of a difference for us to determine how we react to casein, lactose, etc. I appreciate your thoughts and suggestions - thank you all in advance!
  3. I'm did my first Whole30 in June and have been doing my (very) Slow Roll Reintroduction of the eliminated foods since July 1, still feeling generally great and with lots of NSVs as well as pretty significant weight loss as of August 1, the last time I stepped on a scale (I'm going to do that monthly). I'm finishing up with my dairy reintroductions on Saturday, August 27, which means I can begin reintroducing the final group - gluten grains - as early as Tuesday, August 30. I plan to start my second Whole30 with Melissa and everyone else on Monday, September 5, so I have enough time remaining that I could split my Slow Roll Reintroduction of gluten grains into two days, Tuesday, August 30 and Friday, September 2, and still have two Whole30 compliant recovery days after each of those dates before I begin the next Whole30. Do I need to split gluten grains into separate days of experimentation like I did with legumes (beans and hummus, then soy, and then peanuts), non gluten grains (corn, then white rice, and then brown rice), and dairy (yogurt, then butter, cream, and sour cream, then hard cheeses, then soft cheeses, and then milk and ice cream)? For example, is it preferable or at least helpful that I do a day of wheat products and a separate day of rye products (I probably won't bother with barley since I rarely ate it pre-Whole30)? Or should I do a day of refined grains and a separate day of whole grains? What are your thoughts? Thank you!
  4. Done and done! *high five*

    I just wanted to celebrate with people who get it, so....I DID IT!!! Today is day 32 and I'm feeling great! I haven't done much by way of reintroduction yet. Definitely taking it slow. My one craving was for "real" ketchup. If you had asked me when I started what would be the first food I would add back to my diet, I would not have said ketchup. But, it is just not the same without some sugar in it! That being said, it was way too sweet. Lol. It's funny how much your taste buds change in these 30 days. The ketchup I got was still compliant in all of the other ingredients, it just had cane sugar added. The ketchup, plus about a teaspoon of sugar in my coffee yesterday, is all I have done so far to go off plan. I haven't started testing any of the inflammatory categories yet. I'm in no hurry. Definitely going for the slow roll. I think my body still has some work to do anyway. I am still having some skin breakouts and occasional GI issues. Not major, but I'm just being gentle and giving my system time to really get through the detox. I want the full on Tiger's Blood! So, here's the success I had at the end of the 30 days: 9.4 lbs lost and 9.5 inches overall (a little from everywhere). It wasn't until the last week that I could start to tell a little bit of difference by looking in the mirror. I was having to fight through some discouragement about that in the middle of the 30 days, but I'm starting to notice more obvious physical changes now. I was also having crazy headaches almost every day up until about day 28. Those have backed off now, too. I definitely have more energy and have upped my "workouts" (aka, walking my dog) both in distance and in frequency. I'm really happy with the experience and plan to just keep going with getting my slow roll on. Thanks for celebrating with me!!! *high five* Heather
  5. I'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.