Well, take a look and tell me if I can have any vegetables with my steak: http://atkins.com/global/carb-counter/carb-counter.html?cat=vegetables It's not a zero carb or zero vegetable diet.
"Allows" 20g (!!) of carbs? Yowza, that seems very, very low. How long is this "induction phase" supposed to last? What are the carb limits bumped up to after it? I've got about 15-20lb of fat I'd like to get rid of. (Damn it! Let myself go!). This Atkins stuff sounds kinda interesting. Even from what little I know about it (this thread is first I've heard), I take it that there is at least some scientific basis for the recommendations; and it's hard to argue against results. Am I correct in taking it as some kind of short term (less than 1 year) "shock therapy" fix? I'm a bit skeptical of the long term health effects of something that holds carbs to such alarmingly, imo, low levels.
You guys are making this too complicated! Just keep your carb/protein ratio below 2:1, but not less than 1:1, keep your total calorie count reasonable for your height and build, and then, within these limits, eat whatever stuff you think will have added health benefits. That will produce all the benefits of "low carb" diets w/o any health risks and w/o the need for an "induction" period. (The carb limit keeps you from eating too much sugar, the calorie limit from eating too much fat, and the protein makes you feel "full" sooner.) Personally, I shoot for 1:1, but hit something more like 1.4:1, which is the value recommened by the most recent research. BTW, with respect to nutrition bars, there is no need to buy expensive Atkins stuff...try a "Balance" brand bar, which has a carb/protein ratio of about 1.4:1, and tastes better than any other bar I've tried. (The 200-calorie Caramel Nut Blast tastes something like a Snickers bar.) (note: carb/protien is gram ratio from food nutrition labels after subtracting any fiber, sugar alcohols, and glycerine from carbs)
Why is it important to subtract the fiber from carb counts? Does the presence of fiber affect the digestion/absorption of carbs or something?
Good fat : olive oil, canola oil Bad fat : All animal fat , hydrogenated vegetable oil Good carbs: anything what grows naturally, whole grains, Fruits, veggies and honey. Bad carbs: CORN SYRUP, sugar, white flour products Try to get 1 to 1 caloric ratio in your meals. Equal amount of calories from fat and protein group and the same amount from good carbs. Limit your calories to 18 calories per pound of your body weight. Walk 1 hour 4 times per week at 6mph pace or other activity with similar aerobic impact. Pump iron once a week, only light loads under 200 pounds, for one hour. That is all you will ever need to know. Walter
There isn't one of you on this board that has the faintest clue. Furthermore your replies show that not only are you clueless but that you don't learn very well too. I've always said most people have learning disabilities, you people are living proof. Link after link I provide scientific evidence of the healthy diet and all you monkeys can say is " just keep your carb/protein ratio 1:1 and you be just fine." HAHAHAHAHA!
Unfortunately, it's not that easy. Some people can't eat any carbs in anything other than trace amounts or they blow up like a balloon, sleep poorly, become moody and depressed. Not everyone has this reaction, but it's surprising how many people do.