Hello

[samalam29]

Hi everyone,

I've decided to join to get some assistance and maybe motivation. I have done atkins before - and quite successfully. But of course, decided to let it all hang loose over the holidays and now am back to the need to lose twenty five pounds days.

I've been on induction for two weeks, but don't feel like it's working. Before I could feel myself going into ketosis, adn this time, nothing. I'm eating the exact requirements per day - no cheating. Tons of meat, limited amount of cheese, daily vitamin, and two cups or so of veggies a day. I feel just blated and miserable. Like - why am I deporiving myself if it's not going to work?!

So ok, enough whining. Just wanted to say hi.

-Denise

[mitzimarie]

Re: Hello

Hi, Denise

Sorry that you're feeling frustrated.

My suggestion would be to up your veggie intake. In Induction, you're allowed 3 cups of veggies - either all 3 cups from the "Salad Veggie" list on page 125 in the book, or 2 cups from the "Salad" list and 1 cup from the "Other Veggie" list on page 126. And after 2 weeks, I always encourage people to go ahead and move up to Rung 1.

Many people think that they can lose weight faster by staying in Induction, but I've just seen too many people's weight loss slow after staying on Induction more than 2 weeks. It's referred to as PISS (Post Induction Stall Syndrome), and the best way to break it is to go ahead and add more veggies.

Worked for me, and many others.

[milfit77]

Re: Hello

i hope you stick with it.. I can get easily discouraged too. hang in there. you know it works good luck on your journey.

[samalam29]

Re: Hello

Thanks guys.

I was wondering if maybe I should start eating more. Was thinking perhaps the more meat, less veggie option would be cool.

Either way you look at it, though, cutting out sugar, bread, pasta, and potatoes is ultimately going to lead to weighloss.

Maybe I'm expecting a miracle? I forget how long it took last time. And I am noticing my tummy has gone down a bit - I just feel bloated. last time I felt hollow-like. I dunno.

I'll update you on my progress.

Thanks for the support.

[mitzimarie]

Re: Hello

Thanks guys.

I was wondering if maybe I should start eating more. Was thinking perhaps the more meat, less veggie option would be cool.......

I just feel bloated. last time I felt hollow-like. I dunno.

Well, Denise, if you feel bloated now, wait until you cut your veggies even more. How do you expect to "go potty" when you will be getting little to no fiber if you cut veggies?

Hmmm... more meat, less veggies... what's cool about that? I'm thinking that you haven't read the 2002 version of Dr. Atkins New Diet Revolution. And if you have, I think you may need a refresher. If you aren't eating your veggies, you're not doing Atkins... you're just doing a low carb plan of your own making.

Yes, I'm passionate about this subject. So many people attack the Atkins WOE as unhealthy. Nothing could be further from the truth! The Atkins eating plan emphasizes the benefits of protein and natural fats - AND nutrient-rich carbohydrates. There is a difference in the quality of carbs. The crux of the matter is in limiting carbohydrates and in selecting the right carbohydrates, those most full of nutrients and fiber and those with the lowest impact on your blood sugar. So, not only is it important to choose foods with low carb counts, it is also crucial to select the most nutrient-dense carbohydrate foods.

The goal is to eat as many "good" carbohydrates as your body can tolerate without interfering with weight loss or getting your blood sugar out of whack. And you will choose healthy, satisfying whole foods, ones that provide nutrients and fiber.

Vegetables, in general, contain "good" carbohydrates, although some are very high in carbs and not as high in nutrient value, and some are the reverse. Most vegetables provide fiber and many healthy phytonutrients (phyto means "plant"), those magical substances found in plants that help us ward off disease. Fortunately, the vegetables that are most dense in nutrients happen also to be those lowest in carbs.

It is those who tweak the plan (usually to cut out veggies, because they mistakenly think that will help them lose weight), that end up failing in the long run. That is unhealthy, and the reason that Atkins gets a bad rap.

OK, I'll get off my soapbox now.

[samalam29]

Re: Hello

Oh I completely feel you have every right to stand proudly on that soapbox. I can see by your pictures that it has worked fabulously for you.

And yes, last time around I did incorporate the healthy carb approach - ensuring that I ate 6 meals a day, three of them if not including, solely being veggies. And it did work. It was also summer and I was more active than I am now in the subzero temps we've had for several months.

I am sincerely appreciative of your advice and plan to start TODAY with the more vegs approach!

Incidentally, for anyone looking for a yum recipe - I made homemade eggplant "parm" last night and it was quite fabulous. Folowed this sauce recipe (added a bit of splenda to cut the bitter from the Balsamic and fresh tomatoes instead of canned):

28 oz diced tomatoes, canned
1 can tomato paste
1 tbsp extra virgin olive oil
3 tsps minced garlic
1 5 fl oz serving red wine or balsamic (sugar free - yes they do make it)
1/2 cup parmesean cheese, grated
1 tsp leaves basil
1 tsp leaves oregano
1 tsp leaves thyme
1 dash black pepper
Directions
Use a large deep skillet to sauté fresh or jarred finely chopped garlic in the extra virgin olive oil over medium high heat.
When garlic is cooked (approx 1 to 2 minutes) lower heat and add the crushed tomatoes (2 cans) and tomato paste (1 can). Keep stirring until completely mixed together.
Stir in all of the dried spices- basil, thyme and oregano. Add a dash of pepper to taste.
Stir in a small glass of wine approx 1/3 of a cup if you prefer to measure. Lower heat now to lowest setting. (Use balsamic vinegar instead of wine if you want less carbs...it tastes just as good).
Stir in the grated parmesean cheese. I sometimes will use 3/4 cup because my family loves cheese.
Cover skillet and let simmer over lowest heat setting for 20 to 30 minutes. Give it a good stir about 3 times during the simmer time.

I then breaded and lightly fried the eggplant in pork rinds and threw it all together with some mozarella in between the layers. Tossed it in the oven covered at 350 and baked for 1/2 hr. YUM!