This is how they get you & Oils?

[MelindaDee]

Hey everyone! It is day 31 and I have a couple of questions about reintro. But first, a short story. I originally intended to come back to the forum and write a post with a ton of specific questions about reintroduction. I was basically about to do a post saying "I'm so glad THAT'S over! Can I eat chocolate on the same day as I reintroduce wine?" but first, I did my Non-scale victories worksheet. Now that I look over it all, I'm thinking to myself...."maybe I can go without chocolate for a couple of weeks" and "I don't even really miss beans" and "I don't eat pasta like that, anyways." and this is how they get you. You get all motivated to do the Whole30, you stick with it because you've made such an investment of time and energy (and $$) and then you can't abandon what you've learned because you've changed for the better. Thanks a lot, Whole30 ! 

But seriously, one of the things I miss the most is being able to eat out or at least pick up to-go foods from Earth Fare or WholeFoods. Our weekends are very busy. Most days we leave the house in the morning and don't get home until late that night. Without spending my entire life in the kitchen, it was getting dang near impossible to actually get 3 compliant meals in during our Whole30 on the weekends. We ate a LOT of mediterranean tuna. A lot. 

I'm trying to set my reintro up for success around that part. Being able to eat out again as soon as possible. We'll still make healthy food choices but the thing that gives me anxiety is the cooking oils. Many restaurants I've called in my area aren't really that aware of what oils they are using or they'll just say "vegetable oil" or a "blend".  Has anyone had these concerns before or have any ideas on how to navigate this? I'm assuming that I wouldn't be safe to eat food that cooked in corn oil until I've reintroduced non-gluten grains, is that right?

Finally, are home made french fries back on the table or do those count as SWYPO and need to wait until after reintro?

Thanks for your advice!

[kirkor]

>  Has anyone had these concerns before or have any ideas on how to navigate this? I'm assuming that I wouldn't be safe to eat food that cooked in corn oil until I've reintroduced non-gluten grains, is that right?

Soybean oil seems to be more common than corn oil in restaurants from what I've seen, so if getting back to eating out is priority #1, I'd reintro soy first.  Did you eat at restaurants using canola oil during you W30?

> Finally, are home made french fries back on the table or do those count as SWYPO and need to wait until after reintro?

Physiologically, sure, of course. Psychologically, well it depends.  How often have you longed for these fries during the past 30 days?  Will these fries take the place of better vegetables on your plate? Are these fries a FWB item for you?

[MelindaDee]

Thanks @kirkor! We only had ONE restaurant we could eat at that used pure olive oil to cook their food. We did go to Outback Steakhouse for Valentine's Day and ordered the wood fire grilled option that uses no oils or fats to cook the food. I called ahead to confirm and then confirmed again with our waitress. I don't have many FWB and french fries are not one of them. I think the hardest part of Whole30 was the idea that "you *can't* have xyz food". Knowing that it is an option so long as I keep it to one reasonable serving just helps me feel better about it all. Plus, burgers just go really well with fries and I've been missing that with my Bison (compliant) bacon burgers. If I'm going to push dairy to the end of reintro (prioritizing soy & corn), I'll be happy to eat some home made fries instead. Cheese and chocolate are what I missed most!

So far, day 31 has gone well and I didn't ruin my work with Whole30! Thanks for your advice!

 

 

 

 

[Gramma Susie]

Hi Melinda...I finished my first W30 2.5 years ago and did well for almost a year.  Then for a variety of reasons it came apart for me.  I am now in the reintro/post W30 phase of #2 and I believe you've hit on something we all have to work on. Many of us during the Whole 30 seem to get into a groove of cooking with good and compliant ingredients at home.  While it is a lot of work, it is doable for 30 days.  When it's over we have ideas and recipes to carry forward AND a desire to reintro things, broaden our plate choices In our home and out in the world.  But we hit a roadblock with social engagements, including going to restaurants, grocery stores, restaurants, and friends; even the FDA hasn't kept up with the truth about the food we eat and the food we should be eating. Why are we putting up with this disconnect?  I have found myself feeling squeamish about asking about the oil used at restaurants; but why?  It matters.  As we heard in our country in the last several months, we all need to start "speaking truth to power."  We need to "vote" with our pocketbook and insist that restaurants look at this and make changes.

I'm realizing this is going to go on my wellness list.  And, I'm thinking as a post whole 30 community, we need to encourage each other to not be afraid to ask these questions. I want to be kind with my friends and my family who aren't yet enlightened by knowledge of the food that is good for you and food that is simply bad for you.  I am still trying to figure out what to do when one of the parents of our grand babies (our children) calls and says, "If you're home, we'd like to come over for a visit.  We will bring a Papa Murphy's."  Argh!! That is my lament.  I love pizza and I don't want to be a weirdo or make more work for them or myself.  It's top on my personal list of action going forward.  I am still formulating my truth with friends and family. But we all need to speak that truth to power and talk with our favorite restaurants at least about the oils they're using.  One oil issue I have had is for salad.  When I've asked for oil and vinegar for my salad in a restaurant, wait staff doesn't know what kind of oil they have OR the olive oil they bring to the table is rancid and cannot be used.  Another issue is the greens.  It is amazing how many restaurants are still using iceberg lettuce.

Recently when eating out with a friend, I brought my own dressing.  I will continue to do that, but I think I'm going to begin to not be embarrassed to ask questions in restaurants. And, I'm going to ask for sources of protein--where do they get their meat? Some have started to offer grass fed or bison.  That's a great start.  And, I may be seeking out restaurants who won't serve anything but food that is ethically sourced and good for you and take myself, my husband, and our pocketbook to those places. 

Wow...sorry for that sermon.  For anyone who has made it this far in this rant, thanks for listening and have a great and empowered day!!!!!