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#1
August 2nd, 2009, 06:14 AM
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#2
August 2nd, 2009, 06:25 AM
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No milk is allowed during Induction. You can add cream in your tea, if you need to add something. Also check that your tea is decaf. The fat percentage during Induction should be about 65%. Protein should be around 30%. Excess protein will be converted into glucose, which is likely to affect your weight loss. You can increase the fat in the menu you posted by adding a dressing on your salad or sauteeing the mushrooms in some butter. Did you enter the meat cooked in FitDay? If you entered it raw, don't forget to add the fat you use in cooking. On the 2002 Atkins plan (which is the one we go by at ADBB) we are counting net carbs, not total carbs. Net carbs are total carbs minus dietary fiber.
__________________ "The truth is that temptation lurks everywhere, unless you deny yourself a social and working life and the attendant pleasures of eating out. I believe that the best way to overcome temptation is not with willpower, which is so often in short supply, but with our brain power, a potentially unlimited resource. Imagine that you're doing great, losing weight, feeling better than ever, thrilled with yourself, hearing compliments from friends and acquaintances---and then it happens! Despite all your good intentions, you're mightily tempted by a food you're not supposed to have. What to do? I'll tell you this: You'd better have a strategy ready!" (Dr. Atkins' New Diet Revolution, Chapter 19) |
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#3
August 2nd, 2009, 06:37 AM
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Right I will have a look to see what I can do to improve that menu. I will take away the milk. Yes I added in the oil on fitday, but it had no carbs, only fat and calories. So does fit day show net carbs or total carbs? |
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#4
August 2nd, 2009, 06:42 AM
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FitDay is showing total carbs, as "Carbohydrate". Under "Carbohydrate" you have another field for "Dietary Fiber". To find net carbs you deduct the number to the right of "Dietary Fiber" from the number to the right of "Carbohydrate". On the other hand, the carbs appearing on your labels are net carbs (unless it's a product imported from the US, in which case the labelling might be different). Take a look at this thread: http://www.atkinsdietbulletinboard.c...l-reading.html (Net Carbs, Added Sugar and Label Reading) The second post there explains carbs on European labels.
__________________ "The truth is that temptation lurks everywhere, unless you deny yourself a social and working life and the attendant pleasures of eating out. I believe that the best way to overcome temptation is not with willpower, which is so often in short supply, but with our brain power, a potentially unlimited resource. Imagine that you're doing great, losing weight, feeling better than ever, thrilled with yourself, hearing compliments from friends and acquaintances---and then it happens! Despite all your good intentions, you're mightily tempted by a food you're not supposed to have. What to do? I'll tell you this: You'd better have a strategy ready!" (Dr. Atkins' New Diet Revolution, Chapter 19) |
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#5
August 2nd, 2009, 06:44 AM
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Ih yes Sorry I understand So if Carbs is 10.5 Dietry Fibre is 2 My net carbs is 8.5 So I need to get more carbs in my menu also.
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#6
August 2nd, 2009, 07:03 AM
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FitDay Free Calorie Counter and Diet Journal:*Public Journal A link. I changed it a little. The Percentages are a little more right now.
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#7
August 2nd, 2009, 07:05 AM
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You do not have to get as close as possible to 20 g. But you should be eating 3 cups of veggies and get over half of your net carbs from vegetables. To increase your veggie net carbs, choose some veggies from the "Other Vegetables" list. Those are limited to 1 cup per day, but are on average higher in net carbs than salad veggies.
__________________ "The truth is that temptation lurks everywhere, unless you deny yourself a social and working life and the attendant pleasures of eating out. I believe that the best way to overcome temptation is not with willpower, which is so often in short supply, but with our brain power, a potentially unlimited resource. Imagine that you're doing great, losing weight, feeling better than ever, thrilled with yourself, hearing compliments from friends and acquaintances---and then it happens! Despite all your good intentions, you're mightily tempted by a food you're not supposed to have. What to do? I'll tell you this: You'd better have a strategy ready!" (Dr. Atkins' New Diet Revolution, Chapter 19) |
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#8
August 2nd, 2009, 07:14 AM
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Quote:
Also do not use margarine. It contains hydrogenated oils (trans fats), which are associated with an increased risk of coronary heart disease. Butter is a much better option. Right now you have 3.6 net carbs from veggies. And 4.9 net carbs from other sources. So swap at least one of your 2 cups of lettuce for higher carb veggies (e.g. peppers, cucumber, jicama... plus veggies from the "Other Vegetables" list).
__________________ "The truth is that temptation lurks everywhere, unless you deny yourself a social and working life and the attendant pleasures of eating out. I believe that the best way to overcome temptation is not with willpower, which is so often in short supply, but with our brain power, a potentially unlimited resource. Imagine that you're doing great, losing weight, feeling better than ever, thrilled with yourself, hearing compliments from friends and acquaintances---and then it happens! Despite all your good intentions, you're mightily tempted by a food you're not supposed to have. What to do? I'll tell you this: You'd better have a strategy ready!" (Dr. Atkins' New Diet Revolution, Chapter 19) |
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#9
August 2nd, 2009, 07:22 AM
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Wow thanks for that. You have been a great help. I have read the book but it is sometimes hard putting it into practise. I am not removing the milk because I already had that in my tea this morning. That was a mistake I have learnt on day 1 and will not repeat. I change 1 cup of salad, to 1 cup of peppers, and change the marg to butter. I shall buy some butter on my walk  Just by adding the peppers instead of salad my carb intake has increased. Thank you for the help. Greatly appreciated. Stacey
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