SharynF

Whole30 Sample Reintroduction Schedule

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Just now, littleg said:

@ladyshanny Yeah, it was a good video - I had never seen it either!  It did bring up another question for me though... slow roll, she talks about waiting until mom bakes cookies and then you decide, ok, today I'm going to try a cookie.  When you do slow roll are you introducing entire recipes you like (so a cookie, which may have gluten and dairy) vs food genres (gluten, dairy, etc)?  Thanks!

Ya, I wondered that too when it first came out but I think the point is to literally go SO SLOWLY that you have the opportunity to figure it out. It takes, I think, more self assessment. So you have the cookie and you feel sort of crappy and your excema flares up the next day. So, you decide you probably don't want the cookie next time. Then 2 or 3 weeks later you have ice cream and your exzcema flares up again. So now you can be fairly sure dairy probably bothers your skin. 3 weeks later you have a fresh baked dinner roll (no butter) and you feel sort of crappy. You link that crappy feeling back to the same crappy feeling after the cookie and you can also assume that gluten gives you this feeling.

It's less definitive at first because all you know is that something bothered you, but I think you get more valuable information the longer you go along. Maybe dairy plus gluten is a no-go but gluten alone isn't as big a deal. Maybe legumes are great but legumes plus sour cream are a crap-show.  I think you get more information relating to how you actually eat most of the time. So if you aren't a person that jams legumes into every meal like you would do during the 10-day reintro, you get info more relating to how you would use the food. Does that make sense? It's just my take on it and I've never done a 10-day reintro because that's just not how my life works, it didn't make any sense to me. My bothersome items are ALL dose dependant so jamming a bunch of them into a small time frame is going to blow the ship right out of the water every time.

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What's the deal on the semi cooked purple potatoes? better for you? Is overcooking to the point of soft.. higher in sugars?

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When you are doing reintroduction, how do you know what to cut back on from the Whole30 meal template to make “room” for the food being reintroduced?

i assume that for legumes:

                I would replace some of the protein with chickpeas; peas would replace some vegetables & peanut butter would    replace some fat?

For dairy: sour cream = fat, cheese = protein or fat?, cream in coffee = fat?

but I’m more confused about both non gluten and gluten grains...

 

help please

 

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@Fernsk there's no hard and fast rule, so just whatever makes sense to you, I guess. Think about how you'd use these things in a typical meal -- if you're having bread, and you'd mostly just want a piece or two at the end of the meal to sop up the last bit of sauces on a plate, you might just have slightly less of everything  so you wouldn't be too stuffed to have the bread. If you serve something over rice, even though rice is not a vegetable, for the average person, it's kind of taking the place of vegetables, so instead of having your food over cauli rice or over a potato, you have it over rice. Just try to eat these things the way you normally would want to have them and do the best you can to build your meal around that.

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I’ve done some googling, but just wondering at what point it is ok to loosen up on those sneaky added sugars. I don’t want to tank my reintros, so does it make more sense to wait? Current plan is: day 31 (yesterday) wine; day 34 legumes; day 37 gf grains; day 40 dairy; day 43 gluten. I may do a day 46 sugar (sugar in coffee, sugar with apple, etc, as I’ve seen in the forum).

For sneaky sugar I mean like the amount in bacon or a tea with stevia (aka half my tea stash). Not faceplant into sale Easter candy. Are tea or bacon likely to cause a reaction?

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