I'm technically not doing a Whole 30 because I still eat some cheese and butter. The dairy I eat is grass-fed organic alpine butter, goat's or sheep's cheese, and aged gouda. I seem to have no issues with any of them, so I see no reason to cut them out at the moment. And even though I'm bringing my lunch most days, I will eat in the cafeteria once or twice a week, and then I no doubt get some nasty hidden vegetable oils, though I try to minimize the possibility through what I think are better choices. I might also get some unwanted soy sauce. Otherwise, everything else is consistent with a Whole 30.