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  • #1

    A couple of questions

    After Induction, is there a certain ladder rung when you can add carb free foods (e.g. protein shakes) that are not on the induction list? Or can you add them right away after induction?

    I make my own yogurt and let it ferment for 24 hours and supposedly, this leads to an almost carb free yogurt. Do you think this is true? I haven't been eating any on induction but am curious about your thoughts.

    Thank you.
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  • #2
    Re: A couple of questions

    at the bottom of my signature line there is a link to a post about the rungs of the 'atkins ladder'.

    I personally would never drink those protein shakes or other atkins products unless it is an absolute emergency and even then it would only be the atkins or AES shakes. Always check the label to calculate the NET carbs.

    How do you make your yogurt? Some people have said they make it with whole milk but whole milk has a bunch of carbs in it. Anyway that is not allowed until the second rung.

    Other than that keep your book close and follow it religiously and you will do better for it.

    P.M. me if you have questions.
    31/F/5'7"

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    • #3
      Re: A couple of questions

      Whole milk has more fat and fewer carbs.

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      • #4
        Re: A couple of questions

        I've heard that once the whole milk is made into yogurt most of the sugar and carbs are gone. I don't remember the science but that's what I remember. I make my own yogurt (I'm past the dairy rung) with just whole milk.
        By the way, I don't know of any protein shake that has no carbs.
        My doctor told me to stop having intimate dinners for four. Unless there are three other people.
        ~Orson Welles




        Everytime I am tempted to use food to satisfy my frustrated desires, build up my injured ego, or dull my senses, I will remember,
        That even though I overeat in private, my excess poundage is there for all the world to see.
        ------------------------------------------------------------

        "Eating like most people won't, so I can look like most people don't."

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        • #5
          Re: A couple of questions

          The bacteria consume the lactose. So, if you ferment long enough for them to consume all of the lactose, it shouldn't matter if you use whole or skim milk -- theoretically.
          I use a yogurt maker (it it does is warm up the milk to a certain temp).

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