Balancing Protein and Fat

[Tara35]

I find it hard to balance Protein and fat. Because I'm having to increase my meat intake to keep from getting hungry, it is making my protein go up. I know you are wondering why I am increasing the meat intake. Well last night I started cooking for today. I measured 2 cups of spinach and 1 cup of broccoli. Well when I cooked them both, the spinach is just a spoonful and the broccoli is about 5 florets. I thought I was cooking enough to have for lunch and dinner today but it's not. I've decided not to eat the spoonful of spinach I brought with me today and eat the 5 florets and maybe have the spinach for dinner. I know I can also have a salad but I have been eating that daily and I wanted to switch it up a bit. Big Mistake! Does anyone have any suggestions on veggie intake. What to cook or buy? I'm desparate and afraid I'm going to get hungry.

[not2late]

No, no, no....

To prevent yourself from getting hungry between meals you should increase your fat, not the protein. All of your between meal snacks should be high fat snacks. So if you are snacking on slices of roast chicken---eat it with mayonnaise or some other fat.

This is a common mistake alot of Atkineers make, so you're not alone.

Protein supplies the body with the building blocks, or amino acids, to tissue building and repair. If protein is eaten in the right amount, there won't be any excess to be stored away.

To process excess protein a normal body will remove the nitrogen from the amino acid molecules, which breaks the amino acid down somewhat. These "broken" amino acids are used to make glycogen or are converted into fatty acids, which are eventually converted to fat.

That's why the protein % is kept to 30% throughout the diet.

Increase your fat intake. Put some butter on your broccoli. Use mayonnaise for dipping sauces for your meat. Try this and you'll see that the added fat will help keep the hunger feeling away longer.

[2big4mysize]

yep don't up the protein add a higher fat snack and drink more water because folk find that they mistake thrist for hunger a lot when they first begin. Not2late left out the important part of that protein conversion. it is actually denatured and carbon part is made into SUGAR in the body and the liver sugar is pumped out into the blood stream for energy burning instead of those fats we want burned up. Sooooooooooooo keep your proteins where Dr Atkins recommended at 30% and the fats high at the 65% level and you will be a big loser!!

Happy low carbing.

[Tara35]

ok. Any suggestions/ideas for my Veggies intake (beginning of email)?

[Isabeau]

You're right, spinach cooks down to next to nothing. How about a spinach salad instead of a lettuce salad? When I was in induction I had a romaine salad every day for lunch. One cup of romaine lettuce and I would add a hard boiled egg, sliced, ten olives, maybe an ounce of cheese and even some chopped up leftover chicken or steak. Topped with blue cheese or ranch dressing, it was very filling. I saved two cups of veggies for dinner and honestly, that was plenty for a nice meal.

[Tara35]

Isabeau,
Thanks, I can do that. Now what normally did you choose for your 2 Veggies. I think I'm going to go to the grocery store at lunch to get a salad to eat with my steak. And save the 5 florets and spinach for dinner.

[Isabeau]

I love making 'turnip fries'. I cut a turnip into shoestring style fries, put them in a small baking dish, drizzel with olive oil, frreshly ground pepper and a pinch of salt and bake at about 375 until they start to brown, usually about half an hour, maybe a bit more. I give them a stir several times. Sauteed mushrooms are quick and easy. A quick stir-fry of mixed peppers and zucchini is fast and yummy. Just try as much as you can from the acceptable food list!

[2big4mysize]

pumpkin jicama are two filling ones for me.

[sadie147]

I love the mock potato salad made with cauliflower. You get both your fats from the mayo, and your veggie. I actually had some with my lunch today! I do differnet variations of it. sometimes i add brocolli, or shredded cheddar, dijon to the dressing etc. I like to add lots of celery as well to give it crunch.

http://www.lowcarbrecipes.org/recipe.cgi?action=view_recipe&id=1483&recipe=Faux%20Potato%20Salad&category=Salads