Week into Induction- HELP!

[mizski]

Re: Week into Induction- HELP!

also startch is in all sausages.

Hmmm...none of the sausages I have contain starch. Is it that particular brand or is that something common to sausages in the UK?

[Georgiana]

Re: Week into Induction- HELP!

startch is in all sausages.

Maybe on those you find in the UK...

Whats a little high 10% for carbs is too high for induction?

Can you double-check that your diet was indeed 10% carbs, 60% fat, 40% protein?

[Fat2FitFast]

Re: Week into Induction- HELP!

GramsCalories%-Cals
Calories
1,531


Fat91.3
814
53
%Saturated34.1
303
20
%Polyunsaturated13.4
120
8
%Monounsaturated34.9
311
20
%Carbohydrate30.7
115
8
%Dietary Fiber7.6



Protein143.9
601
39
%Alcohol0.0
0
0
%
Fat
(53
%)Carbs
(8
%)Protein
(39
%)Alcohol
(0
%)

[Georgiana]

Re: Week into Induction- HELP!

Fat (53 %)
Carbs (8 %)
Protein (39 %)
Alcohol (0 %)

This is not 10% carbs, 60% fat, 40% protein. What you said before added up to 110%.

During Induction, approximately 65% of your calories should come from fat and around 30% from protein.

[atkinsgal08]

Re: Week into Induction- HELP!

>>93% on packet, also startch is in all sausages.>>

Having a sausage with 7% something other than meat isn't likely to make the sausage Atkins friendly.

Can you post the exact ingredients?

It's possible that you'll have to do without the sausages.

[Fat2FitFast]

Re: Week into Induction- HELP!

Thought all sausages had seasoning of some kind. No sausage is 100% meat surely.

Its just water and seasoning, but does say startch on the details.

8 % carbs is pretty close to 5% isnt it? I seem to be losing weight fast enough, you think if I make a change with the sausage I will lose weight any faster?

[atkinsgal08]

Re: Week into Induction- HELP!

>>Thought all sausages had seasoning of some kind.>>

Seasoning isn't the same as "starch".

>>ts just water and seasoning, but does say startch on the details.>>

Can you type out the exact list of ingredients? I know English food labels are pretty exact, so the information must be there.

>> seem to be losing weight fast enough, you think if I make a change with the sausage I will lose weight any faster?>>

It's not about losing weight faster (that's not really the idea behind Atkins) ... in the case of the sausages, it's about the ingredients.

[Georgiana]

Re: Week into Induction- HELP!

8 % carbs is pretty close to 5% isnt it?

Those percentages are just approximate numbers that were recommended by the Atkins Center and that were used in different studies (for e.g., the Duke University study published by Westman et al. in 2003: Effect of 6-month adherence to a very low carbohyd...[Am J Med. 2002] - PubMed Result). Your numbers in FitDay don't need to be precisely 65-5-30 every single day. That would be very difficult!

[RosieC]

Re: Week into Induction- HELP!

I reckon with sausages here in the UK that if the carbs on the label are a lot more than American sausages, Dr Atkins probably wouldn't have wanted us to eat them.

On Fitday, Pork sausages, fresh, raw, have zero carbs.
Beef sausages, fresh, cooked (couldn't find raw) have 0.35g net carbs per 100g.

That is very low and I haven't found any sausages in Tesco that come anywhere near as low as that. So I don't eat sausages on induction.

You might find something that is 100% meat like Peperami or salami, or how about bacon? but watch out for nitrites/nitrates used in processing with all of these ... best not to eat too regularly

[Fat2FitFast]

Re: Week into Induction- HELP!

What can you eat that is fatty and doesnt have carbs and nitrats and rusk etc in, all fatty foods that im trying to eat sausage and bacon and butter and beef, seem to be wrong.

Chicken isnt very fatty is it.

What do you people eat

[Georgiana]

Re: Week into Induction- HELP!

What can you eat that is fatty and doesnt have carbs and nitrats and rusk etc in, all fatty foods that im trying to eat sausage and bacon and butter and beef, seem to be wrong.

You really need to familiarize yourself with the Acceptable Foods List and start reading the list of ingredients. Unless you inform yourself and put some work into this, it ain't gonna work.

Did you read DANDR 2002?

Why do you think butter and beef are wrong?

Chicken isnt very fatty is it.

Skinless chicken breast is not very fatty indeed. A chicken leg with skin on is fattier. You can check yourself how much fat it has either in FitDay or in the USDA database.

What do you people eat

During Induction, I only ate foods from the Acceptable Foods List: http://www.atkinsdietbulletinboard.c...induction.html

[liv]

Re: Week into Induction- HELP!

What do you mean by "you people" You are one of us now Ha ha
I eat clean unprocessed food as much as I can. Chicken, pork, fish, beef and eggs. And lost of non starchy veggies for the most part.

[Elizellen]

Re: Week into Induction- HELP!

As the others have said, virtually all British 'bangers' are not induction-suitable as they contain starch from breadcrumbs or 'rusk'. You should be abke to find some german-style sausages like bratwurst or bockwurst (Lidl or Aldi will have them) that are about 99% meat with some seasonings added, which would be fine.

One thing we have to watch is that when a label on bangers or beefburgers says '100% beef/pork' or similar it does not mean that it is made from just meat, only that the meat it does have is all from a cow/bull/steer if it is beef or from a pig if it is pork.
A '100% beef' hamburger that weighs 100 grams might have 70 grams of beef in it plus 30 grams of something else like breadcrumbs and seasonings, so you do need to read the ingredients list for them when deciding what to buy.

I tend to buy ground beef (mince) or pork and make my own sausages and burgers, so I know exactly what is in them. Sometimes I even buy belly pork and grind up the meat to get a good sausage, as ground pork tends to be very lean and dry.

[atkinsgal08]

Re: Week into Induction- HELP!

>>What can you eat that is fatty and doesnt have carbs and nitrats and rusk etc in,>>

So ... are you now saying that the sausages have rusk in them?

Wasn't that suggested to you as an ingredient on the 16th?