Personally, I'd up the insulin and increase the carbs rather than stay
that low indefinetly.

I need my veggies.  I eat at closer to 100 grams (total carbs, I quit
doing the net business cause of laziness) a day and get to have some
fruit in there too.

When I feel a need to go back to induction, cause of carb-creep or such,
my favorite thing to do is roast a whole turkey.  I freeze half of it
right away cause I'll never get through a whole turkey.

First day or two is mostly turkey with the skin, then as I run out of
skin, I start adding mayo to the turkey, then day 3 or 4 I start adding
veggies back in.

Non-induction level meals are around at least half non-starchy veggies
on my plate with a moderate serving of protein: yogurt, cottage cheese,
eggs, hard cheese, roast beef, pork chops, etc.  One or two meals a day,
I add some low-sugar fruit for dessert: berries, melons, a kiwi.

We love our tilapia fried fast in a HOT pan in butter/oil (so the butter
doesn't burn) until it's crispy, for breakfast.  That, or a muffin bowl
(heavy on flax meal), or eggs fried in bacon fat, with bacon.  Lunches are
our big meal - a couple of pork chops or a steak, burgers fried up with
mushrooms, chicken thighs, whatever...plus any veg that'll take melted
cheese or just butter...favorites on busy days are meat of choice in the
electric skillet, browned, then add liquid and top with whatever veg is at
the front of the freezer, cover, and 10 minutes later it's a meal.  Supper
is light, usually soup (love the homemade "cream of" soups!) or salad loaded
with shrimp or bacon or pepperoni or tuna, and ranch/mayo mixed.  Don't
usually snack much, and we're not big on sweets/desserts although a couple
times a month I'll make something sweet that lasts us a few days...

This is how we eat probably 5 days out of every 7.  Weekends we tend to cut
loose and have a sandwich on low carb bread, bowl of popcorn (heavy butter),
or other indulgence.

On Oct 11, 9:27 pm, Plan.Ya...@yahoo.com wrote:

Make yourself sick on steaks? I'm unclear on the concept. If I had to
eat
steaks forever, I think I could live with that.

It's in the framing. If you frame it a priori, as "sick on steaks" you
will be
there before you know it. If you frame it as, "I get to eat steak, ad
libitum,
forever, and I can put compound butter on it? Lucky me," you've
already
won.

You seem to focus on protein.  there are some, like myself, that focus on
eating fat.

To see Atkins emphasis on fat, you need to read between the lines of DANDR.

Personally, I use Fitday to keep a constant watch on calories.  When DANDR
was written, calorie counting was still generally a manual process that most
folk would not follow.  Atkins' and other's reliance on appetite reduction
of low carb is understandable.  Any book that says to count calories is
probably going to not sell a million copies.  Computer software and a good
kitchen scale make calorie counting practical.  It does still require some
time and effort.  Unfortunately, when I tried to do maintenance without
journaling and Fitday, I got into trouble.  Thus, I expect to continue
Fitday, or something like it, for the rest of my life.

One's menu has to be individually devised due to differences in personal
taste.

Your question about eating until getting sick suggests you have not read The
Book.

Cubit
320/155/160

Hey c,

I stopped counting a while back, but am at/around 20. A typical day is
something like this:

Sausage & eggs with cheese or sour cream in the morning. Sometimes a couple
sausage mcmuffin's with egg, sans the buns.

A couple of sizeable low-carb veggie dishes for lunch, mixed with canned
tuna or canned chicken, topped with mayo or sometimes blue cheese dressing.
Usually cole slaw or broccoli or carrots. Sometimes cauliflower, side salads
or whatever. I've never tried raw cauliflower. Didn't even know that I liked
it until recently :-) Otherwise, I pretty much eat all my veggies raw.

A couple ounces of cheese for a snack, sometimes a package of almonds,
sunflower seeds or mixed nuts.

Out and about, I'll usually hit the refrigerator section at the grocery
store and buy some pepperoni links, etc. Most deli meat has one or two grams
of carbs/oz so if I hit the deli, I always ask to look at the back of the
package before I buy. I'd much rather hit the grocery store than a fast food
joint.

Restaurants seem to never be a problem. If I can't substitute something I
can't eat with something I can, then I ask them to not bring the item. "I'll
have the hungry-hungry double whammy breakfast, gimme cottage cheese instead
of hash browns, a side of sausage instead of the fruit bowl and just don't
bring the pancakes."

I'm not a meal eater, really, I'm more of an all-day snacker. In the evening
I'll usually have steak, sometimes chicken. If I'm gonna cook for the kids
or for company, I'll forego my afternoon salad and steam veggies with dinner
instead.

I have some raspberries in the freezer, I have a couple now and then.

Sometimes I do get off-track and have stuff I shouldn't, and pay for it, of
course.

There's a lot of crap around my house because I have kids. Bread, PB&J,
reeses peanut butter cups, kit-kat bars, lots of fruit, etc. The threat is
not having that stuff around, the threat is having that stuff around and not
having anything else in the house that I can eat.

I seem to have hit a flat spot in my loss, due in part to having cheated a
couple times, but mostly because I think I need to exercise and shake things
up a little bit.

I'm not a big stickler for variety, but I do try to mix things up a little
bit. Different kinds of veggies, different kinds and different cuts of meat.
I've started buying more expensive cuts of meat lately just 'cause I can.
The cheap stuff doesn't seem to have enough fat, so I cook it with butter

Mike

Plan.Ya...@yahoo.com wrote:

Cheese and eggs and coffee and other stuff that could be viewed
as zero but that is rounded down from 0.5, total of about 10 for the
day.  Half of that from the plentiful dairy a slice of American
process
cheese on the two eggs at breakfast and 3-4 ounces of cheese at
lunch.

The other ten was a soup bowl of salad before dinner, mixed leave
types some sliced cuke some diced green onion.  Plus the
mandatory 1-2 servings of low carb veggie like asparugus or
cauliflower.

Not in the first week of Atkins.  But since the cravings were then
gone I watched portions from the second week on.

I admit that going to Outback for a giant steak does happen.
Just not every month.  On the last day of Induction I did go
out for a steak and lobster feast, though.  I had steamer clams
(1 gram per oz), lobster (0.1 gram per oz), steak (the Heinz
57 must have been about 3 grams) and a big salad.  The next
day food wasn't much interesting though my undereating that
one day didn't even out the calories for the day before.

Being on Atkins I only did it for 14 days.

But when I read about longevity and how the reduced calorie
mice thrive, it looks like reduced insulin is the primary reason
they live longer with reduced thyroid as the secondary reason.
Staying at 20 long enough eventually drops T3 thyroid (probably
way stalls are so very common among folks who stay at 20).

so staying at 20, while not effective for fat loss, might actually
be good for longevity.

Tops of pizza seems quite normal for my post-Induction.

I doubt I'd want to eat steaks every day, but I'm pretty easy to please.
I've had eggs with bacon or sausage every morning for as long as I can
remember, and I haven't gotten tired of them yet.  Usually fried in
lard, sometimes omelettes when I'm feeling ambitious and have leftovers
to put in them.

For lunch yesterday, I made Cheeseburger In A Bowl: brown some
hamburger, put it in a bowl, mix in some cheese and whatever condiments
you'd put on a cheeseburger -- in this case just mayo and mustard, but
sometimes I'll add onions, diced jalapenos, whatever sounds good.

Supper last night was a ham steak sauted in a bit of butter long enough
to heat it, with sides of Swiss Chard.  I separated the leaves and stems
and boiled them.  Then I stirred butter and a little salt into the
boiled leaves, and made a white sauce for the stems with cream, water,
cheddar cheese, and guar gum to thicken it a bit.  (I overdid the guar
gum and it had a slimy feel I didn't like.  I'm still getting the hang
of that stuff.)

So that was a pretty typical day:  My usual breakfast, one very simple
throw-it-together meal, and one more complicated meal.  Trade the Swiss
Chard for broccoli, salad, asparagus, etc; and the meat for other meats,
and you can get a lot of variety.

On Oct 12, 11:27 am, Plan.Ya...@yahoo.com wrote:

I lost 46 kgs (look up the conversion) 25 years ago and have kept if
off, even after having 3 kids.  I managed to get to 86 kg, I'm 5ft
6in, and now weight around 48 kg.  Not difficult after a tricky start.
Coldoll