LearnLowCarb.com

FLASHBACK: Low-Carb Sukiyaki from 1966

Sat, 03 Jan 2009 17:12:38 GMT

Replies: 0
Views: 17
Last Post By: Karen ON: Sat Jan 03, 2009 5:12 pm
Topic By: Karen ON: Sat Jan 03, 2009 5:12 pm
This is a recipe I originally adapted for my the "Flashback" page of my old newsletter. I just ran across it while reorganizing my DietPro software database, and while deciding to make it very soon, realized that I haven't uploaded a lot of similarly adapted recipes to this site yet.
What better time to share induction-level recipes than January of ANY year?!

Low Carb Sukiyaki
1 pound sirloin steak
1 tablespoon butter
8 oz mushrooms, canned, drained
15 oz bamboo shoots, canned, drained
2 stalks celery
1 medium onion
5 stalks green onion
1 cup chicken broth
1/4 cup soy sauce
1/2 teaspoon salt
2 cups fresh spinach
Slice the steak into very thin strips (easier when partially frozen). Slice the bamboo shoots thinly. Clean and slice the celery into one inch pieces. Clean and dice the onion and green onions.
Saute the steak in the butter over high heat until well browned on all sides. Add the broth, along with the soy sauce, salt, chopped onion, and celery (reserving green onion). Cover and simmer for about twenty minutes, until everything is tender.
Meanwhile, remove all the tough stems and wash the spinach thoroughly, then slice it into long strips. Add it to the pan and continue to cook and stir just until it wilts.
Garnish each plate with reserved green onions.

Servings: 4
Preparation time: 10 minutes
Cooking time: 25 minutes
Ready in: 35 minutes

Nutrition (per serving): 8.4g net carbs - 376.1 calories; 18.8g total fat; 12.6g carbohydrates (4.2g fiber; 5.6g sugar); 39.4g protein.

Recipe Source
Adapted and Updated in 2004 by Karen Rysavy
Original recipe 1966 Culinary Arts Institute of Chicago (I collect antique cookbooks and am always finding old recipes that just happen to be low-carb.)

I'll share another "new-old" recipe like this one very soon!

Re: Starting A Low-Carb Diet

Fri, 26 Dec 2008 17:00:31 GMT

Replies: 2
Views: 816
Last Post By: Debc ON: Fri Dec 26, 2008 5:00 pm
Topic By: Debc ON: Fri Dec 26, 2008 5:00 pm
This is such an important 'read'. I am re-reading all the how to's in order to go back to this healthy WOE and because I have directed my diet buddy (Hi Jackie :wave: ) to this site so she can prepare for our start date of 1/2/09. This WOE WORKS for many and I know it was working for me. The results aren't work free. You do have rules to follow just like any weight loss plan. But as long as you stick to them and have realistic goals, you will be just fine.

Roasted Tomatoes

Mon, 13 Oct 2008 17:21:20 GMT

Replies: 0
Views: 179
Last Post By: Karen ON: Mon Oct 13, 2008 5:21 pm
Topic By: Karen ON: Mon Oct 13, 2008 5:21 pm
No, I didn't invent roasted tomatoes! But recipesource.com only had one lonely recipe for them that I could find, and the directions weren't even CLOSE to what I ended up doing to get them the way they need to be. And they are DEEEEEEEEEE-licious!

Attachment:

roasted tomatoes.jpg

Here's what they had, in black. My changes are shown in red.
Roasted Tomatoes from http://www.recipesource.com/fgv/vegetab ... toes1.html
Serving Size : 1 Preparation Time :0:00
Categories : Miscellaneous / Vegetables / Condiments & Spices

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ripe tomatoes
100 ml olive oil I just drizzled each one and didn't bother to measure, but I think I used 1/2 cup, and I substituted milder-tasting (practically tasteless) grapeseed oil.
45 ml balsamic vinegar (I omitted the vinegar.)
freshly ground pepper I skipped the pepper too - that's very unlike me, but these need NO adornment!!

Preheat oven to 300°F.
Halve tomatoes (remove cores) and place them (cut sides down) on a baking sheet. Line with foil for easier cleanup.
Roast for 1 hour. I will roast this step for two hours next time.
Mix oil and vinegar. I skipped the vinegar so the true taste of tomatoes comes through without adulteration. Take tomatoes out of oven (turn them over) and sprinkle mixture over them.
Add a sprinkling of pepper. Return tomatoes to oven for 1 hour more. Check them after first hour and drizzle with oil again. Return to oven for up to two hours more or until they are soft and caramelized around the edges (turning blackish).
Go ahead and taste them to see if they are done. At this stage, they should be chewy at the edges, slightly soft in the center, and OUT OF THIS WORLD. (They will soften after storing.)
Store covered in olive oil in a sealed container in the refrigerator. They will keep for at least a week. I stored as-is in a jar and they only lasted one day in my house, they are sooooooo good. They seemed to have plenty of oil in them without adding more.
These do well with plum tomatoes, but any tomato will do. I usually use a mixture from the garden.
- - - - - - - - - - - - - - - - - -
Per serving: 1096 Calories; 96g Fat (74% calories from fat); 11g Protein; 65g Carbohydrate; 0mg Cholesterol; 121mg Sodium
Cheers, Sheri McRae

* That would make them 2.7 carbs per each, if her calculation is correct.
When I re-calculated using "12 medium tomatoes, raw, May-November average" with 1/2cup grapeseed oil, I got:
Nutrition PER EACH PIECE: 2.2g net carbs
53.1 calories; 4.7g fat (0.4g saturated); 0.0mg cholesterol; 5.5mg sodium; 2.9g carbohydrates (0.7g fiber; 0.0g sugar); 0.5g protein

Re: FUZE Slenderize juice blends

Wed, 20 Aug 2008 04:50:13 GMT

Replies: 4
Views: 390
Last Post By: suebeehoney ON: Wed Aug 20, 2008 4:50 am
Topic By: Anonymous ON: Wed Aug 20, 2008 4:50 am
These are SO good!

My son ran down to the local gas station/convenience store to see if they had them (he likes them too), and came back with 4 - they had coupons for buy one get one free! So we've been stocking up.

Re: Green Bean Casserole - the easiest and best version yet

Thu, 14 Aug 2008 18:15:40 GMT

Replies: 2
Views: 1044
Last Post By: Karen ON: Thu Aug 14, 2008 6:15 pm
Topic By: Karen ON: Thu Aug 14, 2008 6:15 pm
THANKS so much for that.
Reading your praise made my day (once I found your comments stuck in the 'waiting for approval' list, anyway - I had thought I had notices set up for that - oooooops!!! Something went awry.)

Re: FUZE Slenderize juice blends

Wed, 20 Aug 2008 04:50:13 GMT

Replies: 4
Views: 390
Last Post By: suebeehoney ON: Wed Aug 20, 2008 4:50 am
Topic By: Anonymous ON: Mon Aug 04, 2008 1:00 am
I didn't know they had these at Costco. I've been drinking the tropical punch one for a couple of years, I think. Thanks for the heads up. Susan

Re: FUZE Slenderize juice blends

Wed, 20 Aug 2008 04:50:13 GMT

Replies: 4
Views: 390
Last Post By: suebeehoney ON: Wed Aug 20, 2008 4:50 am
Topic By: Anonymous ON: Fri Jul 11, 2008 6:54 am
Karen's right. These are fantasic! BUT as she said, be CAREFUL and pick up the Slenderize. I bought three of these at Price Chopper over the weekend and two of them were the wrong kind! I had to give them away. And at $1.49 apiece, that was an owie!

The ONE I was able to drink wa the Blueberry Raspberrry. Awesome!!!

Re: FUZE Slenderize juice blends

Wed, 20 Aug 2008 04:50:13 GMT

Replies: 4
Views: 390
Last Post By: suebeehoney ON: Wed Aug 20, 2008 4:50 am
Topic By: Anonymous ON: Thu Jul 10, 2008 1:07 pm
I tried the Cranberry and the Blueberry---I really like them!

Re: Buffalo Bites

Thu, 10 Jul 2008 07:05:07 GMT

Replies: 1
Views: 668
Last Post By: forgingahead ON: Thu Jul 10, 2008 7:05 am
Topic By: Anonymous ON: Thu Jul 10, 2008 7:05 am
Loved this! I used steak strips and Frank's Redhot sauce and served it as the main dish. So easy and tasty!

Re: Glazed Thai Sticks

Thu, 10 Jul 2008 07:02:42 GMT

Replies: 1
Views: 613
Last Post By: forgingahead ON: Thu Jul 10, 2008 7:02 am
Topic By: Anonymous ON: Thu Jul 10, 2008 7:02 am
Very, very tasty! And like all of your recipes I have tried, very easy as well.

Re: MockaRoni & Cheese

Thu, 10 Jul 2008 07:00:22 GMT

Replies: 1
Views: 1087
Last Post By: forgingahead ON: Thu Jul 10, 2008 7:00 am
Topic By: Anonymous ON: Thu Jul 10, 2008 7:00 am
This is so GOOD no one would know it was a diet dish! Please keep up the great work in coming up with wonderful recipes!

Re: Green Bean Casserole - the easiest and best version yet

Thu, 14 Aug 2008 18:15:40 GMT

Replies: 2
Views: 1044
Last Post By: Karen ON: Thu Aug 14, 2008 6:15 pm
Topic By: Anonymous ON: Thu Jul 10, 2008 6:57 am
This is excellent! I found your site a few days ago and was so excited because your recipes sounded so yummy...and after trying 4 of them, and loving them, I just had to come back and tell you and order your cookbooks! PLEASE keep coming up with new recipes because these are so good no one would know they are diet!

FUZE Slenderize juice blends

Wed, 20 Aug 2008 04:50:13 GMT

Replies: 4
Views: 390
Last Post By: suebeehoney ON: Wed Aug 20, 2008 4:50 am
Topic By: Karen ON: Mon Jun 23, 2008 5:55 pm

Fuze Slenderize Beverage
I found these recently at both Sam's Club and Costco, and they are available in most major grocery chains now. At the membership warehouses, you'll pay around 50 cents per bottle, or under $6 per 12-pack.

One bottle contains 18.5 fluid ounces and 2 servings. (Yeah.... right.... two servings, my you-know-what. Here in the real world, just take the label and x2 everything. )

These are available in several cool flavor blends, such as Cranberry-Raspberry, Blueberry-Raspberry, Tropical Punch, Strawberry-Melon, and others. I like all the flavors I have tried so far. With a total of 4 carbs per bottle and no aspartame, they are a nice low-carb juice alternative. They are also fortified with several nutrients purported to increase both energy and weight loss, namely chromium, Vitamin C, Super Citramax, and L-Carnitine. For more information, visit the manufacturer's website: http://www.drinkfuze.com
Just watch out that you don't pick up one of the sugar-laden varieties, such as the Fuze "Revitalize" versus the "Slenderize".

Re: Complete Recipe Listing with Nutritional Analysis

Tue, 20 May 2008 07:33:25 GMT

Replies: 1
Views: 928
Last Post By: ON: Tue May 20, 2008 7:33 am
Topic By: Anonymous ON: Tue May 20, 2008 7:33 am

Volume 1 wrote:

I posted the complete contents of Volume 1 on a special page, with nutritional data for each recipe. so you can see exactly what you are getting. All the freebies are linked from here, so it's a good bookmark.

Click Me, I'm A Link!

This is so FANTASTIC!!! Thank for making this WOL so easy!
Mary

Mike in North Carolina

Thu, 01 May 2008 14:07:21 GMT

Replies: 0
Views: 390
Last Post By: Karen ON: Thu May 01, 2008 2:07 pm
Topic By: Karen ON: Thu May 01, 2008 2:07 pm
July 2003
Mike in North Carolina

I’m originally from Brooklyn, NY, now Charlotte, NC. I was a New York City Police Officer for 9 years, then changed my career to computers (due to injury). I am happily married to my wife Cheryl, and we have 2 great kids (Paige, 8 years old, and Matthew, 6 years old).

I have always been a bit stocky, with a big gut, and I went up and down in weight often. I play a lot of sports and was always active, but I really do love my food. Looking back, I would say I must have averaged 300-400 carbs per day.

In January of 2001, I was diagnosed with Type II Diabetes. I weighed 240 pounds and was out of shape. My doctor told me to lose weight and start exercising or I would need insulin one day. That's all I needed to hear. I bought a treadmill and started walking every day, while trying to keep on a low fat diet. Since I am pretty obsessive about things, I stuck to the eating plan and started running outdoors as well. I lost 40 lbs in 6 months and was training for a marathon. My blood sugar was back to normal, and I was off my medications. I stayed low fat, but running demanded a lot of carbs to fuel my body. and I took in a lot more than before. At 200 pounds, I was training hard, running 50 miles a week, and staying low fat, but for some reason, I was stalled and not losing any more weight. I was baffled, but I was so focused on the marathon at the time that I didn't care.

I did run the Marine Corps Marathon in 2001 - and I finished. It is one of my greatest accomplishments, but even running 26.2 miles at a time and training hard, I still could not get under 200 pounds. People told me that since I was running, I was building muscle in my legs and that accounted for the scale not going down. Well, that may be true for folks that bench press 350 lbs, but for me - and I know this, now - the problem was all those carbs I was taking in. Running so much gave me the false sense of security that I could eat as many carbs as I wanted, as long as I reduced fats, but once my body used up the carbs it needed, it succeeded in storing the rest.

A month after the marathon, while training for another race, I injured a calf muscle pretty badly and wasn't able to run for 2 months. You guessed it - after that, I started eating whatever I wanted, and then I stayed in "lazy mode" even after I had healed. I gained back 75% of what I originally lost. There I was, weighing 230 again, out of shape again, and with my blood sugar levels creeping up.

That's when I finally decided to read Dr. Atkins New Diet Revolution. I had heard about it, but assumed it was not a healthy way to eat. (What did I know?!)

On September 9, 2002, I started The Atkins eating plan.

The prospect of being able to eat steaks, eggs, and cheese gave me the incentive to try. The first few days were tough, between not knowing what to eat (I can't have bacon and eggs and a big steak every day) and feeling light-headed. Since I'd read the book thoroughly, I knew that feeling this way temporarily was normal, and I stuck with it.

For my first two weeks, I ate no more than 20 carbs per day, and I lost 13 lbs. I felt much better and was full of energy. After that, I slowly increased my carbs until I settled into 25-35 carbs a day. I lost 3 more pounds the third week. I could not believe how fast the weight came off, and how great I felt! I even started running again.

My weight loss settled into a consistent pattern of 1 or 2 pounds a week. There were a few weeks that I didn't lose, but I still saw my body losing inches. My good cholesterol went up, my bad cholesterol and blood pressure went down, and my sugars stayed normal. I am proud to be able to say that I did not cheat at all, and on April 28, 2003, I hit my goal of 180 pounds, which I hadn't seen since I was in the Police Academy, twenty years before.

I have since run 2 half-marathons and I am training this summer for another marathon to be run in October.

There is one other visual indicator of my progress. At the time I started Atkins, I was wearing a belt in which I had made an extra hole, in order to make it fit my big waist. Well, just the other day, I had to make another hole. This time it's on the inside! My waist has gone from a 44 to a 34. I know, I know … I should just go buy a new belt - but this one is a great road map of my journey, so I will keep it.

Maintenance (keeping it off) will likely be the hard part. I think the most important thing now is that I am so aware of what I should and should not eat, that it is just part of my everyday life. I am basically eating the same amount of carbs as I did while losing, and I wouldn’t be upset if I lost 5 more pounds. When I settle into the weight I am happiest with, I will probably take in 40-50 carbs a day, and see how that goes. One change I have already made is that I don't have to think about and talk about what to eat and not eat. When I go out with family and friends, I don't mention that I am not eating bread, potatoes or pasta, etc. I just order my food and enjoy it. I remember at the beginning, Low Carb was all I talked about. Now, it is just my lifestyle...

Quote:

Sharing Success Strategies
Mike says:
"Don’t be guided by your large weight loss in the first month. It will level off over time. You must have patience, because some weeks you will lose only 1 pound, or none at all. You also could stall for a few weeks. This is normal. Stick with it for the long haul. It will pay off.

My favorite part of low carb eating is not limiting my portions. I eat until I am full, and that takes away any deprived feeling. I love that so many of my favorite foods (buffalo wings, ribs, bacon, sausage, etc.) can be eaten and enjoyed anytime I want, without having to worry about fat."

MIKES CHOCOLATE CUPS
1 stick unsalted butter
3 TB unsweetened baking chocolate powder
4 TB Splenda Granular (up to 12 packets, or to taste)
2 TB heavy cream
Melt butter in bowl. Add chocolate, heavy cream and Splenda and mix well with egg beater. Pour chocolate into 6 muffin tins lined with paper cups. Put in freezer till hard.
Makes 6 - Each one is 186 Calories, 2.8 g carbs, 0.5 g fiber, 18.8 fat, 0.6 g protein. I usually spread 1/2 Tb. peanut butter on top.
MMMMM, Good!

Mary in Indiana

Thu, 01 May 2008 14:01:29 GMT

Replies: 0
Views: 492
Last Post By: Karen ON: Thu May 01, 2008 2:01 pm
Topic By: Karen ON: Thu May 01, 2008 2:01 pm
July 2004

Mary in Indiana

Mary started the Atkins Nutritional Program on July 2, 2002.

She tells us:
"I'd had labs test performed, and my triglycerides were almost 600 with a total cholesterol level of 275! My dear husband wanted me to be healthy, and told me that although he didn't care if I lost weight or not, he DID care that my labs reflect a healthy heart. He said he wanted to have me around to grow old with, and since we were newlyweds, it would be nice to have many years together. I also have three teenage sons, whom I wanted to see grow up and become men. It was at this point that I realized I had to do SOMETHING. All my life I had dreamed of being thin. I didn't think it was ever going to happen, but I started doing Atkins for health reasons, and ended up losing 120+ pounds - a glorious extra benefit! It has been like a dream come true.
My starting weight was 253 pounds. I now weigh 129.5 pounds! I would like to lose 6.5 more pounds.
For a long while, I kept my carbs at 15-20 per day, but I more typically eat around 35 per day these days.
Thanks to Atkins, I am a much healthier, happier, and more well adjusted person. I have lots of energy, and just feel good! I have been on a million diets in my lifetime, giving up and gaining back all the weight and more, but with Atkins I found it easy to make a total lifestyle change. I never plan on going back. My triglycerides are now hovering around 100, and my cholesterol is within normal limits. No more blood sugar drops, etc.
My favorite thing about eating this way is that I have been able to have a satisfying alternative to anything I can think of, and to prepare it with NATURAL foods. I am totally satisfied eating low-carb. I do not get hungry. I feel that I can stick to low carb for the rest of my life, and not feel deprived.

Quote:

Sharing Success Strategies
Mary says:

My favorite meal to take to work with me is bacon, lettuce, and tomato salad with mayo.
Favorite vegetables include brussel sprouts and fried green tomatoes (rolled in egg and coated with parmesan cheese, then fried lightly in olive oil).
Mock Danish is another one of my favorites (egg, cream cheese, and flavoring), but I do use caution as far as how often I eat them.
For a crunchy snack, cheese cut into tiny squares and micro-waved for 2 minutes makes EXCELLENT "crackers" without any additives!
Don't cheat. You are ONLY cheating yourself.
Drink your water! It is good for you. It gives you great skin, healthy kidneys, and keeps you from retaining fluid.
Eat natural food as much as possible. Processed low carb foods are not all they are cracked up to be. Many are full of hidden carbs. Check the labels VERY VERY closely!
Don't give up when you stall. I stalled for nine months before losing the last 20 pounds. If I had given up, where might I be now?
Make low-carbing a life change.
Be more active......just little things that make you walk a few more steps do help
Most importantly, do this for YOURSELF. If you try to do it for anyone else, it will result in failure.
Support is key to success. My husband has been SO VERY supportive 100% all the way through. Also, the online support forums are a fantastic resource for information, answers to questions, and just having friends who are doing the same thing you are.

Kellie in New York

Thu, 01 May 2008 13:55:41 GMT

Replies: 0
Views: 481
Last Post By: Karen ON: Thu May 01, 2008 1:55 pm
Topic By: Karen ON: Thu May 01, 2008 1:55 pm
October 2003
Kellie in New York

I have been married for 12 years. I have one son (five years old, my new kindergarten boy!), two dogs, one cat, and one Quaker parrot.
I started low carb on Feb. 12, 2003 mostly because I just plain felt terrible all the time! I was uncomfortable walking around in public places like the grocery store. I very much wanted to be smaller and look better by the time my son started going to school. I also wanted to look good for me, to get back some self esteem so I could feel good about myself.
I follow the Atkins diet, with some small modifications, and limit my carbs to 20-25 per day. As a result, I feel so much better, and have so much more energy! I have gone from 275 pounds all the way down to 200 pounds already. Although I would still like to lose at least 40 more pounds, I am feeling much better about myself, and can already run through the stores. My son started kindergarten this fall, and I'm not nervous or uncomfortable about how I look when I go to his school. It's a great feeling!

My favorite thing about low carb eating is that you can eat lots of things, because there are so many delicious choices.

Quote:

Sharing Success Strategies
Kellie says: "Stick with low carb - it works! Just hang in, no matter what, and keep going."

"I like to open a can of white tuna, add a little mayo and some onion, sometimes tomato too, and then just stir it all up, for a quick meal anytime. I order out for chicken wings and chef salads a lot when working - no special orders needed!

"I love eating all the yummy low carb recipes that are out there, like the cheese pots from my Volume I TLC cookbook, and also the cheese crisps, with some salsa and sour cream." "If I feel like something sweet and fast, that's easy, too - I just get some fresh strawberries, cut them up, add some Splenda and sour cream, mix well, and then enjoy!"

"Make this Way of Life convenient and easy, and you can succeed, too!"

Kim in Ohio

Thu, 01 May 2008 13:45:23 GMT

Replies: 0
Views: 466
Last Post By: Karen ON: Thu May 01, 2008 1:45 pm
Topic By: Karen ON: Thu May 01, 2008 1:45 pm
Autumn Edition, 2004

Kim Hardie from Eastlake Ohio, writes:

I was diagnosed with hypoglycemia when I was a teenager, but I was able to keep it under control most of the time. Every once in a while I'd go thru a phase where it would plague me, but I'd just cut out sweets if I was eating any, and up my protein content as my doctor instructed me all those years ago, and that would take care of that.

But for 20 years, I was plagued with exhaustion, chronic sinus infections, strange swellings and inflammations of various body parts, constant headaches, and aches and pains in my hips, knees, feet, and every bone and muscle in my body, as well as Irritable Bowel Syndrome and a hiatal hernia.

I went from doctor to doctor to doctor...all of them saying "If there is anything wrong with you... we'll find it". I can't tell you how many times I've gone to a follow up visit, only to hear the doctor tell me "Good News!! The tests are negative... There is nothing wrong with you." And so I can't tell you how many times I'd go sit in my car after a doctor's visit and bawl my eyes out because I knew there WAS indeed something very wrong with me. I felt like death warmed over! I couldn't figure it out ... but I didn't want to live this way. It was horrible.

In July 2002, I quit smoking and went on a very structured American Medical Association-referred diet - and gained 20 pounds in 3 weeks! I quit after that because I knew it just wasn't the diet for me...it made me feel horrible. That year, I had been to a podiatrist because of nerve damage, a rheumatologist to see if what I was experiencing was indeed arthritis, and an endocrinologist because I was 99% symptomatic for almost every auto-immune disease on the face of the earth. Also, I was going to my regular DO for constant sinus and bladder infections.

The rheumatologist told me I had a very small amount of arthritis between my shoulder blades and that was it. It had to be something else causing my constant pain. The endocrinologist tested me for every auto-immune disease he was familiar with, and all the tests came back negative. He did tell me that he knew there was something wrong with me, because he saw many, many people with the same symptoms I had every day, and the tests always came back negative. He felt quite sure I had a disease called Celiac Spru Disease (an allergy to wheat), but again, I tested negative. It was suggested that I had hypochondria, chemical depression, fibromyalgia, Chronic Fatigue Syndrome, SAD disorder and every other disorder that the medical community loves to "give" us when they don't KNOW what the problem is. He was about to send me to another doctor, this time a neurologist, to be tested for Multiple Sclerosis, when I decided to take action on my own. I had been hearing and reading a little bit about low-carb diets and what a wonderful job they were doing for a lot of people. I decided to check them out and see how they worked.

I read The Fat Flush Plan, Protein Power, and a host of other low-carb books. I finally found Dr. Atkins' New Diet Revolution, and when I read that book "the light bulb" went off. I realized then that I had been eating the way Dr Atkins suggested prior to a weight gain of 40 pounds that occurred after moving to Ohio. I had changed my eating habits then, to accommodate my new family. As I reflected on my past, I realized that during those periods in my life when I was thin, I was cooking and eating to please myself, and the times I was heavy, I was cooking to please others in my life. I ate low carb naturally when I was eating to please myself, but never realized it before.

I began Induction on March 28th,2003, and truthfully only lasted one week on that stage. After that first week, I moved directly to OWL (Ongoing Weight Loss) and slowly started adding more carbs as the Atkins book instructs. I lost 20 pounds between April and Thanksgiving of 2003 and can't tell you how much better I feel.. After that though, I started adding "fakes" into my eating plan - and began to stall. I also splurged at Thanksgiving, Christmas and New Years.

I spent the next year trying different products and finding out what my body would tolerate and what it wouldn't... what I could consume occasionally, and what I shouldn't. Now, after a year and a half, I think I have a pretty good idea of what I can eat on maintenance, and what I need to do to continue to lose weight, if that's what I chose to do.

I never did get tested for MS. I started Atkins Induction and within 3 or 4 days I was 100% symptom-free! It was unbelievable. All those years, all I had to do was cut sugar and flour out of my diet and I could have been free from the pain, the swelling, the aches, and the exhaustion that constantly plagued me. That realization alone, in and of itself, is enough to keep me on this way of eating for the rest of my life.

My blood lipids and blood pressure have always been extremely good, and continue to be so to this day. My cholesterol did rise a little bit at first, up to 212, but it leveled itself out eventually. My cholesterol now stays in the 180-200 range. My fasting blood sugar is 92. My sinus headaches and infections are gone, as are my bladder infections. My hiatal hernia doesn't bother me anymore. They used to keep Alka-Seltzer in the medicine cabinet at work for me, but I don't touch it anymore. I don't have to. Prior to low-carb, I lived in a state of constipation my whole life, but I am now "regular" in every sense of the word... truly amazing! Low Carb Eating is indeed a miracle in my eyes.

It was suggested that though I may not show up on the formal tests as allergic to wheat, that I have a very extreme sensitivity to it. I agree 100%.

I lose weight steadily when I keep my carbs at or near the 20-25 per day limit. Once I start adding more than that, which I usually do in the form of nuts (very high in calories), my weight loss stops. On occasion I'll eat or drink something that isn't really blessed on the Atkins program, but to lose weight successfully (and feel good), I have to exclude nuts and eat very cleanly (purely). I typically consume about 30-50 carbs a day now, including fiber. On occasion, I will go higher, but I try to keep it in this range most of the time. I am working on losing about 15 more pounds, all the while experimenting so I can really learn the science of my own body - I want to know even better what to do, and what not to do.

My favorite thing about Low Carb eating is that I can eat lots of wonderful, flavorful foods. Fat isn't my enemy, so I can eat the tuna and chicken salads that I absolutely love. I love everything about Low-Carb Eating, actually... especially that I'm not afraid to eat anymore!! Also, there are so many hundreds and thousands of low carb recipes out there, that there is NO WAY you could get bored eating the same old thing... unless you just weren't looking for anything new.

Quote:

Sharing Success Strategies
Kim says:
My best advice to others is "Keep on Keeping On." No matter what... no matter if you derail and have a donut or two... eat them.. then get back on the train....
Don't beat yourself up... Love yourself, understand yourself, and get to understand your body.... Notice how you react when you eat new things. Remember how you feel. Each one of us is different... what works for one person doesn't necessarily work for another, so when someone tells you that you should or shouldn't do something, remember that it's not absolute ... even if it worked for them.
Lastly, always keep yourself informed!! Knowledge is power, and this is a powerful way of living if you live true to it!!

Kim’s Mexican Chicken Soup
4-5 chicken breasts, cooked & cubed (1 pound analyzed)
3-4 cups chicken broth (4 cups analyzed)
1 packet of taco seasoning
8 ounces cream cheese
2 cups Mexican-style shredded cheese
Combine the first three ingredients, and heat well.
Add the cream cheese and when it has dissolved, add the shredded cheese. Remove from heat, and serve with a side salad

Nutritional Analysis by Karen - salad not included in analysis - At four servings, each serving: 677 calories; 44 g total fat (26 g saturated); 8.2g carbohydrates (0.6g fiber); 59 g protein.

Meet My Parents!

Thu, 01 May 2008 13:16:49 GMT

Replies: 0
Views: 434
Last Post By: Karen ON: Thu May 01, 2008 1:16 pm
Topic By: Karen ON: Thu May 01, 2008 1:16 pm
March 2004

Meet My Parents
My parents Ken and Bana started the Protein Power Plan by the Drs. Eades in the fall of 1999, using the features they personally found helpful and effective from their plan as well as Dr. Atkins' program.
Between them, they lost 100 pounds!
Ken says "We no longer need prescription medicine for high blood pressure and never have to take antacids of any kind. We sleep better, have more vitality and our overall health is much improved. We averaged 30 carbs per day, 10 per meal, while losing weight, and now, on maintenance, our carb counts vary, but we try to keep it around 50.
Our favorite thing about living low carb is that we are never hungry, and we can go off it for a meal and not feel guilty, because we go right back on it the very next meal without any serious consequences.
Our best advice to others is to not be addicted to your scales. Only weigh yourself once a month and remember, muscle weighs more than fat."

P.S. If you drive a wide-body vehicle of any kind, bus, RV, big-rig, etc., you owe it to yourself to check out my Dad's cool invention: LANESEEKER

Jo in Texas

Thu, 01 May 2008 13:04:15 GMT

Replies: 0
Views: 499
Last Post By: Karen ON: Thu May 01, 2008 1:04 pm
Topic By: Karen ON: Thu May 01, 2008 1:04 pm
February 2003

Jo in Texas

It was literally an answer to prayer when I saw an infomercial for the Protein Power Plan back in 1996....
I followed the plan faithfully for a while, then fell off the wagon for about six months. My doctor mentioned at that time how impressed he was with Redux’s track record, and I leapt at the chance to take the pills, even though he warned me I would only lose about 10% of my total weight. I did lose 30 pounds, but I gained them back, and more, after the pills stopped working.
I started following the Atkins Diet after that, and I followed that plan for many years. Just last year, I discovered Dr. Bernstein’s diet book, Diabetes Solutions. I find it to be a little more restrictive than Atkins, but the tangible results are worth it, so I’m following it now. I found an ancient copy of Calories Don’t Count by Dr. Herman Taller and am trying to implement a few of his ideas, as well.
I am a Type 2 diabetic, and the huge amounts of fat I am eating now (65-90% of total caloric intake) have succeeded in bringing down my morning blood sugar dramatically. Last week, before I hopped back on the wagon, my blood sugar was 130. This morning it tested at 82, and that’s without the Glucophage I took for several years!
Other improvements a low carb way of life have brought me: I’ve sustained a 90-pound weight loss. My cholesterol, once 236, is now 190. My HbA1c was 5.9 several years ago, and is now 4.9. My fasting glucose was once 148, and is now a fantastic 87. My doctor regularly tests my kidneys and liver, and the tests come back normal.
I do have to be fairly strict about my carb counts. On Protein Power, I was eating around 37 carbs daily. On Atkins, I kept them around 30.
Presently, I’m trying to keep carbs between 15 to 20 per day. Fortunately, with all the fat I’m consuming, I am happy to say I’m never hungry. The carbs I consume now all come from vegetables, and, on rarer occasions, a piece of low-carb toast.
Low carbing makes me feel really good emotionally, thanks to controlled blood sugar. I’m never hungry, unless I fail to plan my mealtimes. (I eat 5 times a day and have a tiny snack in the evening.)

Congratulations on all you've accomplished, Jo! Thanks for reminding us that many of us face bumps in the road during our own low carb journeys... even detours or backslides. But those who just keep keepin' on, eventually find their way... always! And road trips are ALWAYS more fun in groups! We're all so glad you're "back", sharing your expertise and cooking savvy with us! ~ Karen

Quote:

Sharing Success Strategies
JO SAYS: I’m sure you’ve heard the phrase, “Don’t cheat!” a million times. Allow me to make it a million and one. I got very impatient with my body last September, and decided I wasn’t losing fast enough. I foolishly turned to “natural” supplements, including carb blockers, to help speed things up. They accomplished a great deal, in that they wasted a lot of money and created a very false hope. I became even more frustrated, and ran to the arms of my old love, sugar, for solace. Eating sugar was one of the biggest mistakes of my life, and, as a diabetic, I was daftly playing Russian Roulette with my health. My lack of patience wound up causing a 4-month layover in Gainesville and a renewed addiction to sugar. I dug a hole that’s not going to be very easy to get out of, but I’m more determined than ever to make it. So, my best advice is to be very, very patient with your body, and forget about pills of any kind.
~ Jo

Jo’s Best Hamburgers
1 egg, lightly beaten
2 teaspoons minced onion, or 1 teaspoon dried onion flakes
1 teaspoon prepared horseradish
2 tablespoons TLC ketchup (or any sugar-free ketchup)
1 teaspoon Worcestershire
½ teaspoon salt
pepper, to taste
1 pound ground beef
In a large bowl, combine all the ingredients, except the beef, thoroughly. Add beef and mix well, using your hands. Shape into four patties, about 3/4” thick. Grill, uncovered, for 5 or 6 minutes a side, or until desired doneness is reached.
Per serving: 1 carb

Jo’s Pork & Green Chile Casserole

In a large skillet, cook pork in oil until no longer pink; drain. Add the beans, sauce, tomatoes, chilies, salsa and cumin; cook and stir until bubbly. Pour into an ungreased 2-qt. baking dish. Bake, uncovered, at 350 for 30 minutes or until bubbly. Sprinkle with cheese; let stand a few minutes before serving. Yields 6 servings; 6 carbs and 33 protein each. *Eden Organic brand, which can be found at Whole Foods, health food stores, and online.
Per serving: 5.6 carbs (10.9 minus 5.3 fiber) and 35.2 protein