Flax meal? Carbs/net carbs on Induction?

[DLS]

Do you think it is okay to use flax meal 2 tbsp a day, 2-3 days a week during extended induction?

I can make pizza crust and tortilla type wraps with it.

There would be 4 carbs per 2 tbsp, all of it fiber, but I didn't know if it was allowed. It's not on the induction food list.

In induction do we count all carbs or only net carbs???

Thanks for your advice.

[gbidruglord]

Check out this sticky:
http://www.atkinsdietbulletinboard.c...induction.html

Net carbs are what we count in all phases of Atkins.

[DLS]

Originally Posted by gbidruglord

Check out this sticky:
http://www.atkinsdietbulletinboard.c...induction.html

Net carbs are what we count in all phases of Atkins.

Thanks I will check out that site.

I have been counting all carbs. I guess if I stick to doing that I will lose a bit faster.

[Elizellen]

Originally Posted by DLS

Thanks I will check out that site.

I have been counting all carbs. I guess if I stick to doing that I will lose a bit faster.

Not necessarily, Donna.

Also you might be depriving yourself of food un-necessarily by not working with net carbs as explained by Dr Atkins in DANDR when he told us to deduct fibre from total carbs (USA-type labelling).

[DLS]

I don't think I'm missing very much anyway seeing as my fitday chart doesn't show much fiber.
I wish Dr A's list would have included the carb and fiber together.

[Elizellen]

Originally Posted by DLS

Do you think it is okay to use flax meal 2 tbsp a day, 2-3 days a week during extended induction?
(snip) It's not on the induction food list.

As explained in the link given by another poster, the use of flax on induction is strictly in order to avoid constipation and then in small amounts only.

To use flax (linseed in UK) in larger amounts because we want to increase our menu choices and the likelihood of being able to stay on Atkins by being able to eat bread-like recipes is better left till we reach the 3rd OWL rung (nuts/seeds) where we can also use nut flours to make dishes.

This expansion of what it 'legal' is one good reason for not extending our induction time for long past the 2 weeks but moving to OWL and starting to climb the carbohydrate ladder.

[determined2shrink]

How do you make flax tortillas? Can you share ur recipe?

[DLS]

I take 2 tbsp of flax, 1 egg yolk, garlic or other seasonings, mix well. Melt butter in a skillet. Pour in mixture. Try to spread thinly (this can be tricky).If you find it isn't thin enough to spread easily you could use the whole egg next time. Mine was too runny with the whole egg. Cook about a minute or two then flip. To keep it moist and "usable as a tortilla" I would keep it in a ziplock in the fridge and rebutter it and heat it in the oven when ready to use.
Also you can spread the mixture on a cookie sheet very thinly and bake til it is crisp as you like.

For pizza crust I add herbs, basil, rosemary, thyme, and oregano, (whatever is good to you) then bake but I keep the crust thicker than the tortilla. When almost done add all pizza toppings "legal" of course and put back in the oven. It makes a saucer sized pizza.

Hope you like it.