Wordless Wednesday: Why I Love The Atkins Diet

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I started doing the Atkins diet again yesterday and I’m already down two pounds.

Not a bad way to start the week, right?

When people tell me that they can’t do low carb because the food is boring, I laugh! Just take a look at the awesome chef salad I made myself for lunch today!

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Comments

  1. says

    YUM! I might be able to do low-carb if you were cooking for me! Some of the girls on the office are doing it right now… I certainly need to do SOMETHING!

  2. Dana says

    Liz: Do you feel symptoms when you try to go low-carb? That’s actually normal for a lot of people, and it’s temporary. Your body is adjusting from being a primary-sugar-burner to a primary-fat-burner. Some people really feel that changeover.

    There’s no such thing as “I can’t.” There are all sorts of resources online to help you through the rough bits. I even write a blog about it, though I’m pretty much hit-and-miss at this point. If you want to you’ll find a way to do it.

    If you feel a real aversion to trying, here’s something you can do to learn whether you *need* to (a much stronger motivation than “want to”): get a blood sugar meter, test your fasting and then test one hour after each meal you eat during the day. You should have enough strips to do at least one day. If you’re over 100 fasting or over 140 after any of your meals, you need to cut back the carbs. It doesn’t have to be Atkins, but there are two approaches when a person’s blood sugar goes high: medicate yourself to lower your sugar, or quit eating the things that drive your sugar so high. The latter approach is preferable wherever possible–which should be about 80 to 90 percent of the time.

    If it helps, I’ve heard of people getting pretty good results just dropping wheat from their diets, even though they didn’t change their carb intake. I’ve lost some weight that way myself. It helps keep migraines away too. I am not perfect about it, but even the reduction I’ve accomplished has done me a lot of good. There are enough gluten-free manufactured foods on the market now, including pizza crusts (and there is even a pizza chain that offers GF pizza! They’re called zpizza), that it shouldn’t be a huge hassle. It’ll be more expensive, but none of us need to eat that much grain anyway, gluten-free or not. The price is a great incentive to cut back to sane intake levels.

    Hope something here helps…

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