Atkins Support Group
Replies
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Lockef- thanks for the link that fat whoosh makes sense and gives me hope wish my would whoosh more often.:grumble: I lose like 10 in 2 weeks then stop for 2 months but lose inches.
Susan- I have my diary set to 10% carbs but don't reach them most days, 40% protein and 50% fat. I eat lots of fat, and try to get a lot of protein in. I use coconut oil, butter, and of course bacon grease and some olive oil but after reading up now prefer coconut to olive. I am hoping my plateaus are from this whoosh thing and I will whoosh soon!:laugh:
A lady on another thread used slices of eggplant for pizza crust I know it is a little higher in carb than zucchini but would give you a larger base if you used the fat end or even cut it lengthwise. I would probably brown both sides firstthen bake with toppings and cheese.0 -
Yummy! I found a pizza restaurant in Estes Park, Colorado that serves up a pizza on a crust of squash! I liked it so much, that my husband has started getting creative with the squash and zucchini. Now he makes a chicken enchalada with zucchini, and pretty much grills it for me every other night...
What is the place? My family travels to Estes frequently...actaully just got back a couple weeks ago. Next time we're there I want to try it!
It's called Poppy's. Here is the menu: http://poppyspizzaandgrill.com/
You can substitue your crust for shredded zuchini, and you can individualize your toppings and sauces. They have some great varieties of low-carb sauces, too. Are you in Colorado? I'm in northern Colorado near Loveland.
Thanks for the info- I'm going there next time I'm in town.
I live in Nebraska but my brother lives in Denver and my aunt lives in Boulder, and besides visits to them, my mother always takes us on a yearly trip to Estes park. It's been a family tradition since she was a kid! 0 -
If it weren't for this group, I would leave MFP. Seriously. I was about to just delete my whole account a few minutes ago, then realized that this is the only place to get real support online for Atkins. Plus, you guys are pretty cool
I have felt that way many times and even deleted a previous account to this one due to people...........
The hate toward the low carb community was wayyyyy worse in 2009 when I first joined, just ask AmyinVegas how much I was berated, kicked and put down for my way of eating...............
I'm still here standing strong!!!0 -
For additional support (and a LOT of wise advice) I like the Atkins Diet bulletin board site...these people are commando Atkins followers!!! They will give you advice and pull no punches if you aren't toeing the line in this WOE!!! Just google it!0
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Grokette you're back!!!!! YAY! Happy able to post again day! LOL:drinker:0
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For additional support (and a LOT of wise advice) I like the Atkins Diet bulletin board site...these people are commando Atkins followers!!! They will give you advice and pull no punches if you aren't toeing the line in this WOE!!! Just google it!
Yes, I am a donating supporter of the site.0 -
So I have a question for those of you in maintenance mode. What are your typical carbs per day that keep you at your weight? I'm considering looking into Atkins, but I'm trying to figure out if it's something I could do long term. If the carbs are reasonable then I think I could do it. I think it would be hard to give up my oatmeal in the morning and my multigrain sandwich thins at lunch (not to mention ice cream and other sweets!)
Edit: sorry if this has been asked before, but there's so many pages and I'm just taking a quick break from studying for finals!0 -
So I have a question for those of you in maintenance mode. What are your typical carbs per day that keep you at your weight? I'm considering looking into Atkins, but I'm trying to figure out if it's something I could do long term. If the carbs are reasonable then I think I could do it. I think it would be hard to give up my oatmeal in the morning and my multigrain sandwich thins at lunch (not to mention ice cream and other sweets!)
Edit: sorry if this has been asked before, but there's so many pages and I'm just taking a quick break from studying for finals!
A lot factors into it.
Individuality
Activity Level
Everyone's carb level is different that is why you find your critical carb limit for losing and then your ACE - which is your maintenance equilibrium.
The oatmeal and sandwich thins would be temporary things to give up.0 -
I just had to share this to see if anyone else gets why am banging my head on a wall right now.
I posted something on a carb debate thread where I mention that my mother had T2 diabetes, went waaayyy low-carb and now is no longer diabetic... .
A man responded that what I said is irrelevent because he has T2 diabetes and eats lots of carbs.
...
...
?0 -
Hiya,
Well, just like you said, I've spent the last few days researching and ............today's the day I've started my induction. Going from checking out cals and the amounts of fats in foods, to checking out the carbs and ignoring the fats takes a lot of getting used to! For example, I had scrambled egg for brekkie made with butter. It felt very strange....but tasted awsome! Just cooked up some garlic butter prawns for lunch, so I've having that with salad. I'm using the Atkins carb counter on my iphone and anything I can't find, I'm switching over to MFP to find the nutritional info to add it. I've gradually been reducing my carbs over the last few weeks.
I sprinkled a little dried tarragon in to my scrambled egg and it was delish
Are there any Aussie Atkins followers that use this board?
Rach0 -
I just had to share this to see if anyone else gets why am banging my head on a wall right now.
I posted something on a carb debate thread where I mention that my mother had T2 diabetes, went waaayyy low-carb and now is no longer diabetic... .
A man responded that what I said is irrelevent because he has T2 diabetes and eats lots of carbs.
...
...
?
:explode: :explode: :grumble: :grumble:
Let him keep his inflammation then.0 -
Hiya,
Well, just like you said, I've spent the last few days researching and ............today's the day I've started my induction. Going from checking out cals and the amounts of fats in foods, to checking out the carbs and ignoring the fats takes a lot of getting used to! For example, I had scrambled egg for brekkie made with butter. It felt very strange....but tasted awsome! Just cooked up some garlic butter prawns for lunch, so I've having that with salad. I'm using the Atkins carb counter on my iphone and anything I can't find, I'm switching over to MFP to find the nutritional info to add it. I've gradually been reducing my carbs over the last few weeks.
I sprinkled a little dried tarragon in to my scrambled egg and it was delish
Are there any Aussie Atkins followers that use this board?
Rach
Sounds like a good start! I'm not Aussie, but I watch a lot of BBC, and am starting to dream with a British accent....does that count as close enough? ;-P0 -
Is it just me or are the Atkins haters out in force at the moment? What is going on? Do they feel threatened by us all of a sudden?0
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Hiya,
Well, just like you said, I've spent the last few days researching and ............today's the day I've started my induction. Going from checking out cals and the amounts of fats in foods, to checking out the carbs and ignoring the fats takes a lot of getting used to! For example, I had scrambled egg for brekkie made with butter. It felt very strange....but tasted awsome! Just cooked up some garlic butter prawns for lunch, so I've having that with salad. I'm using the Atkins carb counter on my iphone and anything I can't find, I'm switching over to MFP to find the nutritional info to add it. I've gradually been reducing my carbs over the last few weeks.
I sprinkled a little dried tarragon in to my scrambled egg and it was delish
Are there any Aussie Atkins followers that use this board?
Rach
Sounds like a good start! I'm not Aussie, but I watch a lot of BBC, and am starting to dream with a British accent....does that count as close enough? ;-P
Lol, we brits watch a lot of American tv and dream with American accents!0 -
LOL at dreaming with accents! You guys are too funny. I've always wanted a Southern Belle accent.0
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I just had to share this to see if anyone else gets why am banging my head on a wall right now.
I posted something on a carb debate thread where I mention that my mother had T2 diabetes, went waaayyy low-carb and now is no longer diabetic... .
A man responded that what I said is irrelevent because he has T2 diabetes and eats lots of carbs.
...
...
?
:noway:0 -
Part 2, WOOHOO!
Hope your lil one gets better M2S!
Tried another MiM last night with 1/4 tsp lemon extract and 1 tbs heavy whipping cream (no cinnamon). Didn't quite turn out how I'd like, but still ate it. Going to try it again tonight without the cream and a little more lemon extract. Maybe with a little bit of lemon zest.
I tried replacing the cinnamon with banana extract in hoping that it would taste like banana bread, but didn't quite work, lol. It still needs a little more work.0 -
Hiya,
Well, just like you said, I've spent the last few days researching and ............today's the day I've started my induction. Going from checking out cals and the amounts of fats in foods, to checking out the carbs and ignoring the fats takes a lot of getting used to! For example, I had scrambled egg for brekkie made with butter. It felt very strange....but tasted awsome! Just cooked up some garlic butter prawns for lunch, so I've having that with salad. I'm using the Atkins carb counter on my iphone and anything I can't find, I'm switching over to MFP to find the nutritional info to add it. I've gradually been reducing my carbs over the last few weeks.
I sprinkled a little dried tarragon in to my scrambled egg and it was delish
Are there any Aussie Atkins followers that use this board?
Rach
Welcome to the darkside. :darth vader:
I felt weird eating bacon and butter when I first started too. You get used to it. Also, make sure to get lots of veggies and water!Is it just me or are the Atkins haters out in force at the moment? What is going on? Do they feel threatened by us all of a sudden?
I've noticed more than usual as well.I tried replacing the cinnamon with banana extract in hoping that it would taste like banana bread, but didn't quite work, lol. It still needs a little more work.
I tried that too, and I didn't think it was all that great either. If you like bananas, a normal MiM goes great with some banana whipped cream. Zap it in a small bowl instead of a coffee mug and you've got yourself a mini cake. Top with banana cream.
Banana whipped cream:
- 1/4 cup cold heavy whipping cream
- 1/4 tbs banana extract
- 1 tbs splenda (powder)
Whip in blender until it gets to the thickness you like.0 -
Hiya,
Well, just like you said, I've spent the last few days researching and ............today's the day I've started my induction. Going from checking out cals and the amounts of fats in foods, to checking out the carbs and ignoring the fats takes a lot of getting used to! For example, I had scrambled egg for brekkie made with butter. It felt very strange....but tasted awsome! Just cooked up some garlic butter prawns for lunch, so I've having that with salad. I'm using the Atkins carb counter on my iphone and anything I can't find, I'm switching over to MFP to find the nutritional info to add it. I've gradually been reducing my carbs over the last few weeks.
I sprinkled a little dried tarragon in to my scrambled egg and it was delish
Are there any Aussie Atkins followers that use this board?
Rach
It is a lot of brain reprogramming... I'd spent 20 years of my life believing bacon to be an evil thing I should never have... and now to view it as a "healthy" food.... It's a terrifying and exciting change of view point because everything that was "bad" is now "good" and vice versa. But the difference I felt in my body from making the switch helped the mental game.
It's just sad to look back at my past at all the time I spent punishing my self with low-fat foods that I hated, like eating cheerios with skim milk every morning for breakfast as a kid when I would have been better off with bacon and eggs everyday!0 -
Just wanted to quickly share that the Whoosh Fairy paid a visit to me this morning and took 1.9 pounds with her! My official weigh-in day is Tuesday, so by then I should know if it was just water weight or real weight loss.
I'll probably be MIA today because my daughter is still sick and I am leaving work early to take her to the doc today. Don't feel sorry for her, she is milking this for all it's worth LOL!0 -
I just had to share this to see if anyone else gets why am banging my head on a wall right now.
I posted something on a carb debate thread where I mention that my mother had T2 diabetes, went waaayyy low-carb and now is no longer diabetic... .
A man responded that what I said is irrelevent because he has T2 diabetes and eats lots of carbs.
...
...
?
Yes! i saw this also and didnt know what to think. I thought he said he got rid of his diebetis by eating a high carb diet?!?
Didn't know what to respond to that with....
And yes low carb/atkins debates are in full fource this week. We should step it up i guess.0 -
It's just sad to look back at my past at all the time I spent punishing my self with low-fat foods that I hated, like eating cheerios with skim milk every morning for breakfast as a kid when I would have been better off with bacon and eggs everyday!
I think the same thing. All those days eating a whole wheat english muffin with turkey bacon for breakfast. Ham and turkey sandwich with whole wheat bread for lunch, and bland chicken breast with brown rice for dinner. All the Rigorous workouts to the point of total exhaustion practically everyday (I once did 40 days straight), for nothing... NOTHING! At the end of the day, I was starving and the scale barely budged.
Now, I eat until I'm full. I go a little over my calories most days. I have great workouts, but don't push myself nearly as hard, and the weight is still coming off. I almost feel guilty.Just wanted to quickly share that the Whoosh Fairy paid a visit to me this morning and took 1.9 pounds with her! My official weigh-in day is Tuesday, so by then I should know if it was just water weight or real weight loss.
I'll probably be MIA today because my daughter is still sick and I am leaving work early to take her to the doc today. Don't feel sorry for her, she is milking this for all it's worth LOL!
Congrats on the visit from the WF! Hope your lil one feels better soon!0 -
Also, a quick tip for all who like hard boiled eggs.
Someone told me that if you poke a hole in the shell before boiling them, the air seeps out and the yolk doesn't turn green and it doesn't have that sulfuric smell.
I tried it last night with a thumb tack. I think the hole might have been too large because a little bit of the egg white leaked out, but it does work. The yolk tastes a lot fresher this way. Going to try using a small diameter needle next time to try and keep the egg whites from leaking out while they're cooking.0 -
Also, a quick tip for all who like hard boiled eggs.
Someone told me that if you poke a hole in the shell before boiling them, the air seeps out and the yolk doesn't turn green and it doesn't have that sulfuric smell.
I tried it last night with a thumb tack. I think the hole might have been too large because a little bit of the egg white leaked out, but it does work. The yolk tastes a lot fresher this way. Going to try using a small diameter needle next time to try and keep the egg whites from leaking out while they're cooking.
Someone told me once that once the water gets boiling, 8 minutes is the perfect amount of time to cook your egg without turning the yolk green. It works every time!0 -
When making low carb pizza do you prefer the cauliflower crust, cheese crust, or zucchini crust? John (hubby), and my kids want pizza for dinner & i'm not sure which crust to use. Any input would be appreciated!
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I just love this thread and all you guys....It is my go to read in the morning!!!
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For anyone who want to debate the haters I recommend reading a couple of Gary Taube's books. He first wrote "Good Calories, Bad Calories" and then followed it up with "Why We Get Fat and What To Do About It". For easier read start with the latter. This will prepare you better for reading thru the former. "Good Calories, Bad Calories" has an almost textbook feel to it and can make it hard to read thru. I think its the better book but for me I had to read WWGFaWTDAI first and then go back to rereading GCBC.0
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Yummy! I found a pizza restaurant in Estes Park, Colorado that serves up a pizza on a crust of squash! I liked it so much, that my husband has started getting creative with the squash and zucchini. Now he makes a chicken enchalada with zucchini, and pretty much grills it for me every other night...
What is the place? My family travels to Estes frequently...actaully just got back a couple weeks ago. Next time we're there I want to try it!
It's called Poppy's. Here is the menu: http://poppyspizzaandgrill.com/
You can substitue your crust for shredded zuchini, and you can individualize your toppings and sauces. They have some great varieties of low-carb sauces, too. Are you in Colorado? I'm in northern Colorado near Loveland.
Oooooh, making me nostalgic for Colorado! I lived in Loveland for a while for my job (worked on construction of the Promenade Shops at Centerra) then lived in Denver while working on Northfield at Stapleton. I absolutely loved it there! The mountains are so beautiful. 0 -
Ugghhhh.... fell off the wagon this week. Yielded to temptation on wednesday with my daughter's birthday. Back on today, though. No more excuses for me. I really need to go buy the book again. I need to get pumped like before! Good luck to everyone this weekend!0
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Hiya,
Well, just like you said, I've spent the last few days researching and ............today's the day I've started my induction. Going from checking out cals and the amounts of fats in foods, to checking out the carbs and ignoring the fats takes a lot of getting used to! For example, I had scrambled egg for brekkie made with butter. It felt very strange....but tasted awsome! Just cooked up some garlic butter prawns for lunch, so I've having that with salad. I'm using the Atkins carb counter on my iphone and anything I can't find, I'm switching over to MFP to find the nutritional info to add it. I've gradually been reducing my carbs over the last few weeks.
I sprinkled a little dried tarragon in to my scrambled egg and it was delish
Are there any Aussie Atkins followers that use this board?
Rach
Sounds like a good start! I'm not Aussie, but I watch a lot of BBC, and am starting to dream with a British accent....does that count as close enough? ;-P
Lol, we brits watch a lot of American tv and dream with American accents!
Ha! So, I'm not just weird. I don't watch the BBC news much, but we've just discovered some British crime dramas on Netflix, and can't get enough: Luther and Wire in the Blood!0
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