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Originally Posted by JulieB

Dr. Atkins suggested counting 1carb/tsp for spices and 1carb/2tbsp for herbs.


These are the notes I put on the "acceptable foods for induction" list on my fridge:
All spices (1tsp-1.0) are allowed but only if they contain no added sugar.
Herbs (2tbsp-1.0) are approved, too: garlic, sage, oregano, pepper, dill, cilantro, cayenne pepper, basil, rosemary, ginger, tarragon, thyme

Thanks for this correction, Julie. I recalled what he said on pp. 126 and 228, but you correctly cite p. 377. When in doubt, count the carbs.