Induction Foods

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Article

Editor's note: the original archived page reproduced the "Acceptable Foods" list from Chapter 11 of Dr. Atkins' New Diet Revolution (2002) word for word. That copyrighted book text has been removed and replaced with this original summary.

The archived article walked through the foods members relied on during induction. In plain terms, the pattern was: build every meal around plain protein — meat, poultry, fish, shellfish, and eggs — cooked without breading, sweet sauces, or sugary marinades. Add a few cups a day of low-carb salad and cooking vegetables, such as leafy greens, celery, cucumber, peppers, broccoli, cauliflower, and zucchini, and count everything else carefully.

Cheese appeared daily in most menus but in measured amounts (roughly three to four ounces of aged, hard cheese), since it carries about a gram of carbohydrate per ounce. Fats used for cooking and dressing — butter, olive oil, mayonnaise — were not restricted. Cream was limited to a splash, and milk was avoided during induction because of its lactose. Drinks meant water first, then coffee or tea in moderation. The original article also cautioned that anything labeled "sugar-free" still had to be checked against its nutrition label, and that convenience products marketed as low-carb were easy to overuse.

For the community's current, fully original walkthrough, see the Atkins induction food list guide. The exact food lists are in Dr. Atkins' New Diet Revolution (2002), which this page now cites rather than reproduces. (Original archive text posted by 2big4mysize.)