Question about 65%30%5% ratio thing

[mothette]

65% Fat, 30% Protein, 5% Carbs

Where did this come from? What is the rational behind it? I looked in the book and can't find it. I may be overlooking it, it may not even be in there but I've seen it in a few posts and am wondering what it's all about.

I made a fitday account and added my foods for yesterday and what I am going to eat today. Yesterdays numbers were 76 % fat, 20% protein, 4% carb and todays will be 73% fat, 24% protein, and 3% carb.

I guess it would help to know that I am on extended induction. I started this 9/21/07

[Bren]

Re: Question about 65%30%5% ratio thing

That formula came directly from Atkins Center............ we called back in 2003 when you could still do that! Also, we found that if you plug the menus for induction into Fitday they come up pretty close to that.
Extended induction is no different then induction............your staying in induction longer. Menus etc are still the same!

[Evermind]

Re: Question about 65%30%5% ratio thing

Your percentages are what mine always, always are. You don't want to go below 65% fat. But higher is ok.

[mothette]

Re: Question about 65%30%5% ratio thing

Thank you so much for your answers. You guys are so helpful.

Did they say why it should be around those percentages? Is there a reason why fat needs to be higher than 65%?

[not2late]

Re: Question about 65%30%5% ratio thing

The Atkins Center got it from the Duke University study. Duke studied Atkins dieters. The nutritional analysis for the Induction phase came to roughly those percentages.

The only Atkins book that even alludes to any percentages is Atkins Diabetes Revolution, which gives 30-35% as the number for protein---during all phases of Atkins.

[sallyseachange]

Re: Question about 65%30%5% ratio thing

I think it's important not to be too concerned about the percentages. They should be used as a rough guide and the main thing is not to stray ultra wildly, consistently. How your percentages look can depend on where you live and the type of cuisine in the country/area.

Living in Italy, I find it impossible not to have a higher than usual fat intake. Italians use olive oil by the gallon and toss most veggies in it too. The oil, and how they use it, is a huge part of what makes their food so wonderful.

Of course, with a higher fat intake, my protein percentage gets pushed lower, even though I'm still eating the same amount I always ate. Personally, I don't think this matters.

[deec73]

Re: Question about 65%30%5% ratio thing

What are some food examples high in fat? And some high in protein?

[LishJustLish]

Re: Question about 65%30%5% ratio thing

High in fat: eggs, cheese, butter, mayonnaise, oils, nuts. All good for you, satisfying real foods

High in protein but not necessarily fat: fish and shellfish, poultry, lean meats. Again, very important parts of the Atkins WOE.

[shari_dawn]

Re: Question about 65%30%5% ratio thing

my problem is that my protein always seems to be too high. I dunno. I was doing fine before I got so tied up with these percentages and now I seem to get frustrated. See right now I'm at 59/4/38. I know its just midday so now I've got to figure out what to eat later so that I can get the fat percentage up and the protien percentage down. Its a balancing act that I find kind of difficult sometimes. I find it was much easier to eat when I was not worrying about percentages but I like the accountability I have about everything I put into my mouth and on the computer.

[not2late]

Re: Question about 65%30%5% ratio thing

my problem is that my protein always seems to be too high. I dunno. I was doing fine before I got so tied up with these percentages and now I seem to get frustrated. See right now I'm at 59/4/38. I know its just midday so now I've got to figure out what to eat later so that I can get the fat percentage up and the protien percentage down. Its a balancing act that I find kind of difficult sometimes. I find it was much easier to eat when I was not worrying about percentages but I like the accountability I have about everything I put into my mouth and on the computer.

Don't get too wrapped up in the percentages---they are a guide.

If at the end of the day, you are low on fat, don't run to the kitchen and start gobbling up every high fat object in sight to "get the percentages right".

What you do is look what you ate and the amounts you ate that day. Then tomorrow, you figure out where to put the additional fat. Typically 1 or 2 tablespoons of added fat can change the percentages dramatically. This means adding a tablespoon of olive oil or a tablespoon of mayo is all you need to do to change the percentages.

[Hoping]

Re: Question about 65%30%5% ratio thing

To be honest, I've never really kept track of percentages or a written record of what I eat or anything. I'm a creature of habit and normally eat the same thing day in and day out. I love it
Anyway, the way we ensure we're getting our fat is that we'll buy chicken with skin still on it. I buy this bulk thing of chicken because it's very fatty and I make chicken soup out of it, sometimes we'll bake it, and other times just pan sear it. But since it has the skin we're still getting our fat intake. If we make pot roast we make sure it has lots of fat
I normally fry my veggies in olive oil or butter, or put olive oil on my veggies.
I also make sure that I don't eat too much protein. Like if I'm satisfied, I'm satisfied no need to eat more than my body needs. And you'll find that the three cup of veggies will really fill you up, at least they do me.

[shari_dawn]

Re: Question about 65%30%5% ratio thing

I'm actually thinking of getting rid (or not using) the fit day program anymore. That pie chart is always in the back of my mind and making me worried. I think I'll just re-read the book (for the 5th or 6th) time and keep track of my carbs only. I think thats really the way to keep myself on track.

[bivium6]

Re: Question about 65%30%5% ratio thing

I'm actually thinking of getting rid (or not using) the fit day program anymore. That pie chart is always in the back of my mind and making me worried. I think I'll just re-read the book (for the 5th or 6th) time and keep track of my carbs only. I think thats really the way to keep myself on track.

Sounds like a good idea, but be careful, the first time I did Atkins I really messed myself up by eating way to much protein and not enough fat. All your life they tell you to drain off all the grease in the bottom of the pan. Make sure to eat enough fat and I'm sure you'll do good.

I need to go get some more water now

[SunnySmile501]

Re: Question about 65%30%5% ratio thing

I think it's important not to be too concerned about the percentages. They should be used as a rough guide and the main thing is not to stray ultra wildly, consistently. How your percentages look can depend on where you live and the type of cuisine in the country/area.

Living in Italy, I find it impossible not to have a higher than usual fat intake. Italians use olive oil by the gallon and toss most veggies in it too. The oil, and how they use it, is a huge part of what makes their food so wonderful.

Of course, with a higher fat intake, my protein percentage gets pushed lower, even though I'm still eating the same amount I always ate. Personally, I don't think this matters.

Ain't that the truth? I used to do my stir fry in butter flavored Pam and spray that stuff on most of my other veggies. Since I started to use olive oil, I can't get enough. It is so good to roast veggies with or grill them, brushed with oil, or do stir fries. I get most of my fat from this delicious oil. I drain the soybean oil off the top of bottled dressings and add olive oil back in.

Sunny!

[sallyseachange]

Re: Question about 65%30%5% ratio thing

Ain't that the truth? I used to do my stir fry in butter flavored Pam and spray that stuff on most of my other veggies. Since I started to use olive oil, I can't get enough. It is so good to roast veggies with or grill them, brushed with oil, or do stir fries. I get most of my fat from this delicious oil. I drain the soybean oil off the top of bottled dressings and add olive oil back in.

Sunny!

I'm with ya! Olive oil is totally wonderful in almost everything!