Stopping Induction flu?

[Grant]

I read an interesting theory I wanted to get your opinions on. During the initital period of carb withdrawal a lot of the weight we lose is water weight (a pretty well known fact). The theory is that along with that water goes sodium and potassium and it's that loss of potassium that causes a lot of symptoms of induction flu.

Induction flu is so variable. Some people never experience it, some people feel it a little bit, and others get hit hard. If the above theory is true I wonder if we could help people by telling them to make sure to take a potassium supplement or multi-vitamin before they start inductin, to offset some of that loss.

[kaylasgram]

Here is another method that was written by a Nutritionist on another Low Carb Site that I thought I would also pass along.

I have tried this method myself & it seems to work quite well.

To aid in stopping Induction Flu try drinking Broth twice a day for maintaining a balance of fluids, salts & electrolytes in the body.

Option #1. My choice has been Herbox Bouillon, because as I recall it has the least number of minor offensive components and about 0.5 g of carb. It is also the most widely available. We noted no negative (but many positive) effects of 2 cups per day of Herbox in our patients.

Option #2. Take a whole frying chicken (3-4 lbs), wash and remove giblets, put in a large covered pot with 1 quart of water per pound of chicken, add half a small onion and 10-15 black peppercorns, and (most important) add 1 level measuring teaspoon of salt per quart of water. Simmer on low heat for 2 hrs, break up meat and bones with a spoon, top up with water back to starting level, simmer for another 2 hrs, take off heat and again top up with water to starting level. Pour the broth thru a large sieve, discard all of the solids, skim and discard the fat off the top, divide into 2 cup units (makes 6-8 cups of broth). Units can be stored for 2-3 days in the fridge or frozen for later use. Note that when this broth is chilled in the fridge, if forms a gel (like soft jello), which means that it has at least 2.5 grams of protein per 100 ml, or 6 grams per cup. In a pinch, this can also be used at up to 4 cups per day if someone is sick and can't keep solids down.

~Cindi~