Five years ago I helped lead a nutrition challenge and decided to do a Whole30. It had been introduced to me by the owner of a gym I was working at and I was beginning to start dabbling a bit in a better nutrition plan for myself. My college years of taco bell and Costco chicken bakes had caught up and I was ready to get back to a healthier version of myself especially since I was working out consistently. If you aren’t familiar with Whole30, it is 30 days of no preservatives, no dairy, no gluten, no alcohol, no sugars (unless naturally occurring in the foods), and no beans or legumes. I was one of the few who made it the entire 30 days, and on day 31 I was going to re-introduce some of the foods that I had a feeling would not set well with my system. I quickly realized that I did not feel good at all when I ate dairy and gluten. Soy didn’t set well either, but not nearly as bad as dairy and gluten. My diet now had moved into a lifestyle because I didn’t feel it was worth it to feel terrible over foods I could substitute out.
Author: Annemarie Alf
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