Hello from Houston

[jeannine1976]

Hi everyone,

I came across this site about five days ago when I was looking for some induction friendly desserts. I'm absolutely stunned by the wealth of information and support on these boards. I hope you're all quite pleased with yourselves. It seems you've got a terrific group of people here.

A little about me...

My fiance and I began induction on Nov. 6. He went through once before about four years ago, and when I met him was eating low-carb, although not Atkins-specific. Knowing that it would be better for the harmony of the house, easier for me as the cook and just healthier in general, I chose to put the Pringles down and join him once I moved to Houston (I'm originally from Calgary, Alberta).

This was not easy. I am a stress-eating carb junkie. My favorite four food groups when I was watching a movie were salty (beef jerky), sweet (peanut butter M&Ms), chewy (cherry twizzlers) and crunchy (sour cream and onion pringles). ALL FOUR AT ONE TIME. It's amazing the things we do for love. Anyhow.

I have been struggling with cravings, even though it has been three months since I've had a piece of bread. Also, I found I was putting on some weight from eating more fat than I was used to, but not burning it. His weight had gone up as well from eating more than he was used to (I love to cook). So we decided to go back on Induction to get him back where he's happy and to give me a fresh start.

It's been fantastic. We've both lost five pounds already. I feel more alert and energetic. I sleep better. I don't have as many mood swings. But the best part is, I'm not feeling the cravings I did before. I knew this would be easier for us than others just because there isn't the stark contrast of going from carbs and sugars to neither, but I didn't think it would be this easy. It's been so not-traumatic that I'll be posting a few daily menus to get some feedback because I'm convinced I'm doing something wrong, even though he says we're on track, even though I count carbs, even though I check and double check foods and amounts, even though I've lost five pounds, even though I pee purple.

I'm really looking forward to getting to know you all. I've read a few of your stories, and they're all inspirational. I'm especially drawn to the before and after pictures. Also, I'll be in the recipes section a lot...I've already fiddled with the Induction legal flax cookie to make a spice cookie creamcheese icing sandwich that's only 2 carbs. My fiance's got a wicked sweet tooth. I had to do something. Anyways, I'll make sure to post it for those of you dying in these first 14 days.

But mostly, I just wanted to say HI!!!!!!!!!

Jeannine

[cgdat136]

Re: Hello from Houston

welcome to our family....

[Adena]

Re: Hello from Houston

Welcome, Jeannine. So glad to hear you are having such good success (and feeling great) so far. Have you read Dr Atkins New Diet Revolution? That will help you be sure you're on track and following the plan as prescribed. There are a lot of nuiances!

Feel free to post a menu... we'll be glad to take a look. One thing I can tell you right off... you're not really supposed to have flax seed during induction, except in small quantities (like sprinkled over something) for "medicinal" purposes. Otherwise, flax recipes should wait until you get to the nuts/seeds rung.

You may have already discovered this site, but if not, you'll find lots of great recipes here: http://www.genaw.com/lowcarb/recipes.html.

Best of luck to you both! We look forward to hearing more about your progress.

[Bluebelt2007]

Re: Hello from Houston

Welcome to the board, you will do great.

[jeannine1976]

Re: Hello from Houston

Adena,

He's read it and I haven't. He lent me his copy, but I forgot it back in Calgary when I came out here. I know I need to pick up a copy and read it, otherwise I'm just guessing and going on heresay. We're doing pretty well so far, though, and if we're doing something not-quite-right, I'll just fix it and we'll move from that point.

Thanks for the tip regarding flax. I'm curious though...I've noticed some disagreement over certain items, like Splenda in its different forms, or, as you mentioned, flax. Would you mind telling me where you determined that flax is out? I'm an avid reader and would like to learn more about it.

[Adena]

Re: Hello from Houston

Flax isn't a mortal sin, so no worries.

I believe the reference to flax (for medicinal purposes) is mentioned in DANDR, but I haven't read it lately, so I can't be sure. There is also a lot of information on this board that clarifies things in DANDR -- some folks actually called his clinic years ago and gathered some additoinal information that way. I forget sometimes what I picked up here vs. there. But, they reinforce each other, so I trust both equally.

In the meantime, if you do trust this board (which is very much "by the book"), here is some information on the carbohydrate ladder: http://www.atkinsdietbulletinboard.c...?t=5516&page=1. Flax is a seed (flax seed), and would fall into rung 3 (nuts and seeds).

I do highly recommend reading the book once you can get your hands on a copy. In the meantime, this board is a great resource, and as I said, is very much "by the book," so you can be confident that the information you get here is accurate.

If you have questions, just ask!

[sallyseachange]

Re: Hello from Houston

Warm welcome aboard jeannine! Very glad you decided to join us for your Atkins journey!

[tacfla]

Re: Hello from Houston

Hello nice to meet you, I am new here too and everyone is here is awesome. They are very helpfull and nice you will like it here.

Robin

[AdvGirl]

Re: Hello from Houston

For a low carb dessert I use a cup of heavy whipping cream, a packet of sweet and low, and a tablespoon of cocoa, and then whip it up till it turns into mouse.

[sillygirl]

Re: Hello from Houston

Hi Jeannine! Welcome to the board. You do need to get a new copy of the book. I can tell from your posts so far that you do want to do this correctly, and understand the science behind it. It's also great that you have someone right by your side eating this way, that will help alot!

Here's specific info about the flax for you.

For daily fiber supplementation
Chapter 8: "I recommend that you take one tablespoon of psyllium husks daily. Be sure to select a sugar-free product. You can also take one tablespoon of coarse wheat bran or flaxseed meal."

For relief of constipation
Chapter 11: "If you are constipated, mix a tablespoon or more of psyllium husks in a cup or more of water and drink daily. Or mix ground flaxseed into a shake or sprinkle wheat bran on a salad or vegetables."

So there is a limit set forth in the book. Again, if you use the flax as a food, then the On-Going Weight Loss phase is the appropriate phase to do that. During Induction it's only used as a fiber supplement or as a constipation reliever in the amounts specified in the book.

[Adena]

Re: Hello from Houston

Thanks, Silly... I was hoping someone wiser than I would be able to clarify. I'm not an expert... I only play one on ADBB.

Silly's right, Jeannine... it's great to see someone so interested in how and why Atkins works, intent on doing it correctly. With that attitidue, you'll surely be successful. Hope you have a great day!

[jeannine1976]

Re: Hello from Houston

Thanks for the warm welcome, and a special thanks to Silly and Adena for the clarification on the use of flax. That's exactly the kind of information I need and was hoping to get here.

Okay. So now who's going to come over to my house and tell my fiance he can't have anymore cookies?

[Adena]

Re: Hello from Houston

Hi, Jeannine. Did you break the news to your fiance yet?

Hope you have a good day and a great weekend!

[SunnySmile501]

Re: Hello from Houston

Welcome! This should be fun doing it with your other half! You already look great, so you should do very well with this WOE.

Sunny!

[jeannine1976]

Re: Hello from Houston

Adena, I told him and he was great about it. He's such a good guy.

Sunnysmile, you are so sweet! Thank you for the lovely compliment. It IS fun doing it with him. He's an amazing motivator and I'm a creative cook, so we make a good team.