a few questions from a newbie

[al0ngtimecoming]

Hi everyone! I just started induction last Wednesday and so far it has been really successful. Here's some of the things I have been eating

Breakfast
scrambled eggs(2 white, 1 whole) and either 2 or 3 breakfast sausage links or 3 strips of bacon

Lunch
Caesar Salad with no carb caesar dressing and perdue short cuts.
Saralee chicken deli selects with bacon wrapped in lettuce
deviled eggs

Dinner
Chicken, vegetables (usually those awesome steamfresh bags- with broccoli, carrots and cauliflower) with soy sauce
steakumms dipped in franks red hot buffalo sauce
rotisserie chicken
i tried making "breaded chicken" with kraft shredded parmesan cheese but everything stuck to the pan. the few pieces that were left were tasty! how are you supposed to make them stick to each other and not the pan? I dipped the chicken in egg and then the cheese and put it in an oiled frying pan.

I typically have string cheese or fresh mozzarella or a pickle spear as a snack. Usually if I get 20 carbs in one day I try to lower my carb intake the next day. Do you think this food is ok?

Anyway, so far I have lost about 10 pounds give or take 2-3lbs. I just graduated from college and next weekend is homecoming so I'm going back. I will be done with induction by that point. Problem is, I know I will be drinking and probably going out to eat more than once. Gotta relive those glory days that I already miss so much!! lol. But all in all I'll only be eating about 5 meals there (im going late friday and leaving early sunday) So my plan is to try to stick to low carb except for the beer and then once i get back home on monday I'm gonna start induction again. Do you think this is a bad idea?


Sorry if this post was too long and rambling or not in the right spot! Like I said I'm new here and I'm not really familiar with the etiquette. Thanks so much for your help!! I appreciate it.

[atkinsgal08]

Re: a few questions from a newbie

Let's start with your eating ...

have you read the ingedients of the Perdue "short cuts"? Do you know that most rotisserie chicken is plumped with a sugar solution and very likely has flour on the skin (read the list of ingredients). Carrots are not allowed on Induction.

>>if I get 20 carbs in one day I try to lower my carb intake the next day.>>

Why? Induction is 20 [net] carbs per day ... going lower is generally counterproductive.

Now ... the bigger issue of your homecoming! A plan of "trying" to stick to low carb doesn't seem very serious to me ... by stating that you're going to start Induction again means to me that you're not really PLANNING on being successful with "trying".

Assuming that's what happens ... well, you get to detox all over again ... you get to wait a few days to get in to ketosis again ... so you probably lose about a week of fat burning. Not to mention how you're messing with your metabolism. People who go on and off Atkins on a whim find that each time they "restart", it gets harder and harder. You've got youth on your side, and maybe you'll do fine "starting over" on Monday. Lots don't though.

I know you don't believe you can have fun without alcohol ... but it's possible! And one can eat out and still do Atkins.

These are the choices we have to make in life!

[al0ngtimecoming]

Re: a few questions from a newbie

I didn't know that about rotisserie chicken! I just bought it because I figured it would be easy and I don't eat the skin but I won't be buying that again! I guess I haven't really looked at the rules of the diet good enough. I have just kind of been basing my eating strictly on net carbs. Like the package for the chicken only said like 2 or so net carbs so I figured it was ok. The way I have been doing it is working but I don't want to mess with my metabolism either. So I'll definitely make the adjustments you recommend. Thanks for your advice!

[atkinsgal08]

Re: a few questions from a newbie

>>Like the package for the chicken only said like 2 or so net carbs so I figured it was ok.>>

One thing I've learned on Atkins is to pay attention to quality.

I learned early on that the "net carbs" don't always tell the whole story ... since many nutritional labels round ... it's simply best to read the list of ingredients. That way you can decide if it's something you want to eat ... regardless of the "net carbs".

It's all a learning process.

[Elizellen]

Re: a few questions from a newbie

Hi Welcome to our ADBB family
It looks as if you are off to a good start, once you have done those few 'tweaks' that have been suggested.

As for the parmesan chicken, I use a mix of crushed pork rinds and grated parmesan for mine. I am not sure what type of parmesan the Kraft one is, but you might find using the very dry kind of parmesan works better than a fresher type.

[Sus25]

Re: a few questions from a newbie

Not all rotisserie chicken has flour and sugar on it. The ones you buy at the grocery stores will have the ingrediants listed on it and I also talked to the lady that makes them (fred myers makes them fresh at the store by my house)and she said no sugar is added and they only put on the ingrediants as listed on the chicken. So you should be just fine eating that.
I don't think you are supposed to be drinking on induction,but if you HAVE to drink (I will be as well at my college homecoming this year) try a Michalob (spelling) Ultra. I believe they only have 2.8 carbs. I read somewhere that is the lowest carb beer. Good luck and have fun at Homecoming.