Apparently I am adding to my completely lame rants this week.
I do not eat alot of carbs. There is a reason for this, I am insulin resistant. I eat this way so I do not get sick and so I do not gain weight. For a while I was really blowing up and used to weigh over 350 lbs, Now I am in the lower 200’s, and its getting lower. But Jeesus Weezus could the other people in my life Shut up?
To Mom- I am not on atkins, I am not doing a “diet thing” I don’t eat zero carbs.
To my friends- I did not lose weight by doing “Some crazy no carb diet” I lost weight by changing my eating style and exercise
I do not eat all high fat meat. I do not eat a pound of bacon every day.
I just don’t eat refined sugars for the most part anymore. white bread. I east alot of Lean meat and veggies. I am not forbidden from eating fruit, I am just not a huge fruit fan. Yes I eat alot of cheese, my secret pleasure, shoot me why don’t you.
What makes me mad is I say this about once a week to everyone, and then they get started in on it again the very next week and I have to explain all over again.
I can commiserate with you though.I eat lots of protien, but I don’t eat much in the way of carbs. I do eat fruit, but I don’t eat much breads or pasta or sugar. I lost 115 lbs this way, and now my Mother tells me every time we talk that I need to eat more. :rolleyes: Just keep reminding them that its not a “Diet” diet. its a lifestyle diet.
Don’t forget to revel in their envy of your superior will power though.
Contrary to what most people believe the way you eat is what Atkins recommends. Except for the first two weeks where carb intake is strickly monitored . I eat just like you describe and i’ve lost 30 pounds since Sept. 2nd.
The problem with Atkins diet is not the diet, it’s the DIETERS.
There is this amazing weight loss in the first two weeks so they think… I’ll just stay in induction and keep losing 10 pounds a week (an exaggeration for most, but true for some).
What you’ve figured out for yourself is the South Beach diet. It’s a way of eating, not a way of losing tons of weight but gaining 200 points on your cholesterol because your diet consists of bacon and beef fat.
Congrats to you on your weight loss. As soon as more money comes rollin’ in, my SO and I are going to start the SB diet. Eating low carb is expensive.
I love carbs. I absolutely love them. How can I become a low-carb person without giving up my beloved pasta? Is there a pasta that is lower in carbs than others?
Well, I suppose you could look for whole-grain pastas, which aren’t as quickly digested as pastas made with white flour. They’re still carbohydrates, but they’re complex carbohydrates.
That I really don’t know but, my sister in law said maybe you could look at atkins website and that there are alot of low carb substitutes for everything now adays.
The one LC pasta (sample pack) I tried made lukewarm monkey ass taste great.
Now for breads there’s Carbolite’s homemade bread, which I love. You can also buy a lot of sugar-free breads from the grocery store (like Earthgrains, etc), that are low in carbs and calories and taste very good.
Kalhoun, whole-grain pasta is a good alternative. They are no lower in actual carbs, but are lower in “impact” carbs, because of the higher fiber count. Around here the brand I buy is Hodgson Mills. (That San Giorgio Healthy Harvest is whole wheat blend, and the first ingredient is still white flour). We like the macaroni elbows and the lasagna noodles. Don’t care for the texture of the actual spaghetti noodles, so now when I make spaghetti, I make it with elbow noodles instead. Hodgson Mills also makes a product called Insta-Bake, which is like Bisquick, except that it is whole-grain. I’ve used it to make biscuits, and also, sugar-free peanut butter cookies. I’m going to use it to make a pie crust for my sugar-free pumpkin pie this Thanksgiving.
Deadly Nightlight, I can empathize, totally. Sounds like the program you follow is a lot like mine: no refined sugar, white flour, white potatoes or white rice. A few months ago, i spent a week in the hospital, and you wouldn’t believe how difficult it was to communicate these simple limitations to the dietitians who were planning my menu!
I am doing Atkins, norinew, but even before I started, I knew that sugars and refined flours were bad news. You’ve just done what a lot of people (even ones without weight problems) in this country should do for the sake of their health. Congrats on the weight loss, though. That’s gotta be a cool side effect for you.
I’m not on a diet, but when my dad was sick I was too stressed out to cook properly and so ate tons of pasta. I gained a buncha weight, which freaked me out, so I switched to whole-grain pasta. And what do you know, it’s actually pretty good. (I’ve eaten whole-wheat bread all my life.)
I prefer the rotini and so forth to the spaghetti, which has a bit of a raspy texture.
