question on induction
Ok I have been in hard induction for 16 days now. I KNOW I am not
ready for OWL but with my being sick I am seriously craving spagetti.
I keep dreamfields that have 5 net digestable carbs and I have carb
options spagetti sauce made with splenda. Do you think if I don’t go
overboard and limit the pasta to a small amount I could have soem
tonight? I NEED comfort food and I don’t want to risk potato’s or
something like that. I haven’t checked for ketosis in the last few
days so I should probably check that first. I was also going to have
a salad with that and add hamburger to the sauce. What do ya’ll
think?
Denise
May 21st, 2007 at 11:01 pm
Hi Denise,
Here is my (possibly controversial) opinion. Hopefully, you plan on being
on some degree of low-carb diet for the forseeable future — or maybe even
life. So we are talking about the big picture here. It is my opinion, that
if someone *feels* deprived long enough, they will not just *fall* off the
wagon, but DIVE head-first, roll to the ground, and start running without
looking back. Time and time again I hear about people who say “I just
couldn’t live without bread”, “I just couldn’t go the rest of my life
without pasta” etc., as they run away from the low-carb way of eating as
fast as they can.
So, if you are craving pasta (or whatever), and want to eat it - DO IT. You
are making a decision about a meal. This is not the end of the world, let
alone the demise of your diet or the benefits you have gained thus far. You
are being responsible in making a good choice (Dreamfields, by the way, is
AWESOME … I served it to my visiting parents last fall, and no one even
*knew* that it was low-carb). Eat the pasta, savor every bite. Enjoy it and
know that you are eating it because YOU decided to — it is *not* in
control, you are. Then go back to eating like you have been.
Naturally thin people tend to self-regulate, sometimes splurging but then
making up for that splurge by eating less the next day. That’s a normal way
of eating. You cannot gain 5 pounds of fat from one meal … though you
may retain water and the scale may appear to jump disproportionately. Just
drink your water, and go back to induction. This is for life — you mean
NONE of us will EVER have pasta again??!! C’mon. Let’s be reasonable.
(Hey, I’m half Italian — it’s not genetically possible! :-)!
Again, this is my opinion; my perspective. Others may cringe. But I feel
that you have to make it work for YOU. Dr. Atkins ate baked potatoes twice
a week (of course, he was on maintenance) — and they were not low-carb
versions. In the end the choice is yours. Some people are compulsive in
that they know that one bite of the ‘wrong’ thing will send them into a
death-spiral of carb binging … OBVIOUSLY, if this is you, then you know
the risks of your choice. Some people even believe that, after *prolonged*
induction, a day of ‘carb-loading’ once a month shocks your system and
actually speeds weight loss (I have heard both great and *horrible* results
doing this, it’s definately a YMMV thing).
Anyway, Denise, something to think about. I know you have a LOT of issues
to deal with, and I know that being sick messes a lot of things up. Get
well, Dear. You are in my thoughts! Hugs, Kristina
June 2nd, 2007 at 8:59 am
I posted a hello message to the group on the home page, but it never came
through, so I’m trying again.
I just joined the group this week and I really, really like it. I’ve
learned so much more from you guys than I think I got from the book.
Today is my 15th day on induction and I’m a little frustrated. I lost a few
pounds the first few days I was on it, then for the last 10 days I’ve not
lost one pound. I’ve followed the diet pretty well and I’ve been walking 2
miles a day on my treadmill and have been drinking close to 100 ounces of
water a day.
What am I doing wrong? Or is it that I’ve just got a stubborn body?
~~~~Tammi~~~~
June 2nd, 2007 at 11:51 am
I love spagetti squash, I was wondering if anyone had some different ways of
fixing it or adding it to something. Any ideas would be great.
Wendy
June 19th, 2007 at 6:03 pm
Karen
When cooked, the inner strands of this healthful squash take on the
texture of spaghetti. Simply top with tomato sauce, and low fat
shredded cheese.
June 20th, 2007 at 11:22 am
do you have a recipe for the alfredo sauce. That does sound really
good.