Induction food q's

[Sashie]

Heyas, have a few questions for ya. I'm almost done with my 14 day Induction and I keep seeing these things posted as okay induction foods/recipes. When can we have these items? SF pudding/jello, pork rhines, and I have a question about added sugar in foods. Like Bacon, I read that its cured with sugar (all bacon in my store was) and even sausage listed sugar at the end, BUT was not listed in the chart as sugar, only in the ingredients. Are these okay to eat? I saw the post about the mayo thing so I'm guessing yes but thought I'd ask. I'm trying to do this right and stay on track. I surely dont want to start cravings. Thanks in advance!

[biogeek]

Re: Induction food q's

Hi Sashie! Congrats on almost finishing induction! That's a great step to achieve!!

On with your food questions...the snacks you listed are ok in moderation so long as they do not cause cravings for other things sugar loaded. I realize you are asking about sugar free pudding and jello, however, for some people, these food items are trigger foods. Try with caution! If they cause you to want to eat more or eat things not on the induction/extended induction/OWL list, don't eat them anymore. Move on to other snacks. Also, check to see how these sugar-free items are sweetened. Remember, you are limited to a certain number of sugar substitutes, whether you add them in packets or if they come with food. A packet of splenda counts as 1 carb. The good doctor wants you to eat real food, not frankenfoods. So it's best to get your carbs from veggies instead of lots of splenda or whatever type snacks. Also, if they are sweetened with aspartame, refrain from eating it. Please refer to DANDR for more info on aspartame.

Pork rinds are ok to eat, but again, in moderation. Dr. Atkins says to limit pork rinds to 1 cup a day because of the high salt content. Kinda hard to see how much weight you're losing if you're holding excess water from all that salt!

As for the sugar in meat products, be wary. They can cause you to stall like no other. I'm surprised that you can't find any meat that isn't cured with sugar, especially in California. You may have to go to a health food store to find the bacon and sausage that isn't cured that way. Otherwise, you should limit the amount of those types of meat you eat. It's always safe to stick with fresh meats that you find in your grocer's meat department as opposed to meat that's been highly processed such as bacon & sausage. Dr. Atkins talks about bacon & the problem with nitrates in DANDR. You can give that a quick read and see why you should limit consumption of bacon & other processed meats that contain them.

As far as mayo goes, I'm not aware of any that have sugar in it unless you get the kind that's low or no fat. I make my own, so I know exactly what's in there. It's fast & easy and oh so good!

If you think you'll have cravings, Dr. Atkins recommends taking L-glutamine as part of your supplement regimen. It's in a powder form that you can mix with water. It doesn't taste bad at all.

Hope this helps. Good luck on your WOE!

[sunflowergrl]

Re: Induction food q's

I found sausage and bacon that was low sodium and no sugar. It tastes better than the regular stuff!! Great question, because we really need to read labels and ingredients, not just look at carb counts.

[pladd04]

Re: Induction food q's

Ok Bio, I tried to make my own mayo once before and it did not turn out soooo..... want to give us a quick lesson?

[biogeek]

Re: Induction food q's

Where most mayos go wrong is when the oil is added too quickly....the secret is to add it s-l-o-w-l-y. Seriously! There are lots of good mayo recipes out there, but most follow the basic formula of eggs, vinegar or lemon juice, and oil. You can then jazz it up with herbs and spices. I usually add a pinch of salt and a garlic clove or two (mmmmmm), but you could add anything really. It's really whatever you're gonna eat it with and your feelings for the day. If I use vinegar, I use Bragg's apple cider vinegar which I find gives a better taste than the nasty white stuff. Oh, and just because I'm paranoid, I wash the outside of the eggs before I crack them into my food processor. You can also use a blender, too. Everything gets dumped in except the oil....you start whizzing the egg mixture and then start adding the oil (slowly, remember ). You stop when it's thick and velvety. mmmmmm. On the oil, I usually add both canola and olive oil, but it's whatever your tastebuds like.

Hope you give it another try!