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Is low-carbing successful if you go slowly??
Question folks:
Can you "go slowly" with low-carbing, cutting out foods little by little? Atkins seems to want you to go cold-turkey and seems to have a scientific reason why one should do this. Is it less effective if you gradually cut out foods? I am kind of doing this intuitively, because many of these foods were triggering nasty side effects. I can say that I have not had one of my splitting headaches in about a week which is the longest I've gone headache-free. I got very, very sick yesterday from a blood sugar crash, though, and even today feel like my blood pressure is still kind of low. In my case, I haven't quit carbs so much as they've quit ME. I have already cut back significantly on the carbs. I can't eat very much of them and I only eat as much as I can eat. A positive note is that I AM learning restraint... and discovering how tasty low-carb foods really are. I'm inspired to cook. Lettuce sandwiches are fantastic. I can't believe I ate off of bread all these years. These white foods really have no flavor of their own! I am inspired to make 'manicotti' of rolled up, thin-sliced zucchini stuffed with ricotta cheese... thoughts anyone? Weeks ago I would have thought nothing about eating a whole supersize fries from McDonald's. Tonight I made chicken baked in lemon juice and butter with herbs, and threw a bunch of halved mushrooms, and some potatoes (for my carbo-philic fiance) into the pan. The mushrooms took up all the chicken juice and marinade. I had only two small slices of the potato - and found myself picking the mushrooms off his plate!! I wanted the shrooms, not the potato! That's a first! I am thinking about going Atkins though because I seem to be doing poorly doing low-carb while eating "light" foods; I got really, really sick from low blood sugar. BTW does anyone have any good vegetarian recipes?? For variety's sake? |
#2
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Is low-carbing successful if you go slowly??
wilson wrote:
:: Question folks: :: :: Can you "go slowly" with low-carbing, cutting out foods little by :: little? Atkins seems to want you to go cold-turkey and seems to have :: a scientific reason why one should do this. Is it less effective if :: you gradually cut out foods? You may not drop as quickly at first, but it will certainly work to gradually cut our excessive carbs from your diet. Over the longer term, the results will be very likely the same and you'll reap the same benefits relative to weight loss. |
#4
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Is low-carbing successful if you go slowly??
"wilson" wrote in message om... Question folks: Can you "go slowly" with low-carbing, cutting out foods little by little? Atkins seems to want you to go cold-turkey and seems to have a scientific reason why one should do this. Is it less effective if you gradually cut out foods? YES, of course you can! there have been many here in ASD-LC who started out with a SUGARBUSTERS type woe and "graduated" to the atkins approach! |
#5
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Is low-carbing successful if you go slowly??
Wilson,
Just remember one thing, the more carbs you eat, the less fat you can eat. That's because carbs cause an insulin release which will store dietary fat on your body as body fat. It will also mess up your cholesterol because the excess glucose in your body bonds to the receptors on your blood fats and keeps the body from being able to remove them. Only when you cut carbs way down can you eat the high fat stuff associated with a low carb diet. I'd say the cut off is probably around 60 grams of carbs a day. Over that level you better not eat a whole lot of fat. -- Jenny - Low Carbing for 4 years. At goal for weight. Type 2 diabetes, hba1c 5.2. Cut the carbs to respond to my email address! Low carb facts and figures, my weight-loss photos, tips, recipes, strategies for dealing with diabetes and more at http://www.geocities.com/jenny_the_bean/ Looking for help controlling your blood sugar? Visit http://www.alt-support-diabetes.org/...0Diagnosed.htm "wilson" wrote in message om... Question folks: Can you "go slowly" with low-carbing, cutting out foods little by little? Atkins seems to want you to go cold-turkey and seems to have a scientific reason why one should do this. Is it less effective if you gradually cut out foods? I am kind of doing this intuitively, because many of these foods were triggering nasty side effects. I can say that I have not had one of my splitting headaches in about a week which is the longest I've gone headache-free. I got very, very sick yesterday from a blood sugar crash, though, and even today feel like my blood pressure is still kind of low. In my case, I haven't quit carbs so much as they've quit ME. I have already cut back significantly on the carbs. I can't eat very much of them and I only eat as much as I can eat. A positive note is that I AM learning restraint... and discovering how tasty low-carb foods really are. I'm inspired to cook. Lettuce sandwiches are fantastic. I can't believe I ate off of bread all these years. These white foods really have no flavor of their own! I am inspired to make 'manicotti' of rolled up, thin-sliced zucchini stuffed with ricotta cheese... thoughts anyone? Weeks ago I would have thought nothing about eating a whole supersize fries from McDonald's. Tonight I made chicken baked in lemon juice and butter with herbs, and threw a bunch of halved mushrooms, and some potatoes (for my carbo-philic fiance) into the pan. The mushrooms took up all the chicken juice and marinade. I had only two small slices of the potato - and found myself picking the mushrooms off his plate!! I wanted the shrooms, not the potato! That's a first! I am thinking about going Atkins though because I seem to be doing poorly doing low-carb while eating "light" foods; I got really, really sick from low blood sugar. BTW does anyone have any good vegetarian recipes?? For variety's sake? |
#6
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Is low-carbing successful if you go slowly??
In article ,
"Jenny" wrote: Just remember one thing, the more carbs you eat, the less fat you can eat. That's because carbs cause an insulin release which will store dietary fat on your body as body fat. It will also mess up your cholesterol because the excess glucose in your body bonds to the receptors on your blood fats and keeps the body from being able to remove them. Only when you cut carbs way down can you eat the high fat stuff associated with a low carb diet. I'd say the cut off is probably around 60 grams of carbs a day. Over that level you better not eat a whole lot of fat. So very interesting. |
#7
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Is low-carbing successful if you go slowly??
On 4 Mar 2004 14:10:21 -0800, Duffy wrote:
PJx wrote in message . .. You really need a high fat diet when you cut out the carbs. Are you doing that? Probably why you are sick. Lots of olive oil, butter, bacon, mayonaise etc is needed to fuel your weight loss. PJ Not true. Atkins advocates high-fat, but other plans, including the South Beach Diet, favor a lower fat model. With my tricky digestion, "Lots of olive oil, butter, bacon, mayonaise etc" would put me in the ER. Yet, I managed to lose almost 60 pounds and keep it off for 2 years with a low carb, moderately low fat approach. And I've never been healthier. Duffy 182/124 since 12-01-01 Even those of us who eat relatively high fat don't necessarily eat all that stuff. I do eat olive oil daily, but not much; butter is good, but some days I don't eat it at all; I eat bacon every once in a while -- it's too greasy for me; I very rarely eat mayo. I don't restrict my intake of fat, but I also don't eat fat for the sake of eating fat (other than fish oil and flax oil). Nonetheless, I do eat the skin off chicken (something verboten on low fat). -- Bob in CT Remove ".x" to reply |
#8
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Is low-carbing successful if you go slowly??
PJx wrote in message . ..
You really need a high fat diet when you cut out the carbs. Are you doing that? Probably why you are sick. Lots of olive oil, butter, bacon, mayonaise etc is needed to fuel your weight loss. PJ Not true. Atkins advocates high-fat, but other plans, including the South Beach Diet, favor a lower fat model. With my tricky digestion, "Lots of olive oil, butter, bacon, mayonaise etc" would put me in the ER. Yet, I managed to lose almost 60 pounds and keep it off for 2 years with a low carb, moderately low fat approach. And I've never been healthier. Duffy 182/124 since 12-01-01 |
#9
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Is low-carbing successful if you go slowly??
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#10
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Is low-carbing successful if you go slowly??
Thanks for the suggestions Em -
I'm not a vegetarian anymore but I do love vegetarian dishes, and there's only so much MEAT I can eat!! Feh. It's getting boring. Thank you! Wish I could find some good stats on the carbs of eggplant/zucchini. At this stage I'm allowing myself any veggies - mostly it's the grains I've cut back on, plus NO refined sugars. Here's a tricky situation... My partner WILL NOT eat artificial sweeteners. And I'm hearing bad things about Stevia. However I'd like us to be able to eat some of the same foods... such as I'd like to be able to make teriyaki or bbq that we can BOTH eat, I'd like to be able to make desserts that we can BOTH enjoy. Not make two separate meals. Ugh. |
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