Fat Protein Carb

[mission to lose]

Hi Friends!
Day 3 on Induction, doing pretty well. I went on Fitday today. Love it!

My question is about the breakdown of Protein, Fat, and Carbs. What is the breakdown I should be aiming for? I read one post that gave the breakdown but it is wrong, it equals 105%. It said:
Fat-65 %
Protein-35%
Carbs-5%

Thanks.

Also is there any brand of Atkins friendly salad dressing you can purchase at the grocery store? All the dressings have so much sugar or high fructose corn syrup, such as Kraft. I am using oil and vinegar right now, but that is not my favorite.

[IrishIrish]

Re: Fat Protein Carb

The Duke University Study which discusses the percentage is actually 65% fat, 30% protein, 5% carbs.

If you follow the Acceptable Food List for Induction and the Rules of Induction, you will probably wind up at approximately these percentages.

[SarahWants2BSkinny]

Re: Fat Protein Carb

My fit day percentages add up to more than 100% - I can only think it's because something overlaps somewhere....

[JulieB]

Re: Fat Protein Carb

...Also is there any brand of Atkins friendly salad dressing you can purchase at the grocery store? All the dressings have so much sugar or high fructose corn syrup, such as Kraft. I am using oil and vinegar right now, but that is not my favorite.

Generally Ceasar, Blue Cheese and Italian (oil & vinegar) are the easiest to find sugar free (but check the labels, all brands are different) .

Here are some recipes you can try:

Sugar Free Ranch Dressing
2 cloves garlic
1/2 teaspoon salt
1 cup homemade mayonnaise
1/4 cup sour cream ( could try buttermilk, Rung 2)
2 tablespoons minced parsley
2 tablespoons minced chives
1 scallion, thinly sliced
1 teaspoon white wine vinegar
freshly ground black pepper

Mash the garlic and salt to a paste with the side of a chefs knife. In a medium bowl, whisk together the garlic, mayonnaise, buttermilk, parsley, chives, scallion, vinegar, and pepper to taste.
If the sauce is very thick, thin the dressing with a couple more tablespoons of the buttermilk. Use immediately or refrigerate, covered, for up to 2 weeks.
Makes 1.5 cups


Buttermilk Ranch Dressing (Rung 2)
1 cup Buttermilk
1 cup mayonnaise
1/2 tsp. Accent (optional, it's MSG which adds flavor)
1/2 tsp. onion flakes
1/2 tsp. garlic salt
1/2 tsp. pepper
1/2 tsp. parsley flakes

Dump everything into the blender and blend well. Store in refrigerator. I keep some of it in a squeeze bottle. It's a little thin, but easy to squirt all over your salad. If you prefer plain, not buttermilk dressing, substitute sour cream for the buttermilk.

My DH really likes this Thousand Island Dressing

Thousand Island Dressing
1/2 cup mayonnaise
2 T. Heinz One-Carb Ketchup (or make Linda Sue's ketchup Linda's Low Carb Menus & Recipes)
1 T. white vinegar
1 T. Splenda
2 tsp dill pickle relish
1 tsp dried onion flakes
1/8 tsp salt
1 dash pepper

Combine all ingredients in a small bowl. Stir well. Place dressing in a covered container and refrigerate. Makes about 3/4 cup.

My fit day percentages add up to more than 100% - I can only think it's because something overlaps somewhere....

Those are usually rounding errors