Lets get the SKINNY on the Atkins Diet

CookingWithCarlo.com ^ | Oct 4 2003 | Carlo3b Dad, Chef, Author

[carlo3b]

 

Lets get the SKINNY on the Atkins Diet

By: Master Chef, Carlo J. Morelli

Because of a Doctor named Atkins and his hypothesis of weight loss and diet, everything that was UP, is now DOWN, and everything that was FAT is now getting a great deal THINNER.

The Atkins diet is basically the polar opposite of the prevailing knowledge we have been taught about healthy eating since the word "calorie" was brought into vogue some 50 years ago.

For the past 30 plus years, this controversial diet has quite simply never been far from the spotlight, or the bestseller list. Celebrities loved it. Health experts hated it. However, more than a few high profile, beautiful people, support the Atkins theory of weight loss, not just in theory, but in full frontal, or even more appropriately they stand behind it.

What made Dr Atkins Diet so difficult for the medical, and nutritional establishment to swallow, was his near total repudiation of their unanimous conclusions on weight, health, fitness and diet. After the years that the medical community spent building a solid consensus, and food pyramids, Atkins had the audacity to blame them for the failing physical health of the American people.

He suggested that people on his diet should eat foods like cheese, steak and sausages - which are high in fat - but not those that are high in carbohydrate, like pasta, bread and cereals. OUTRAGEOUS, claimed the so-called experts, DANGEROUS, was the clarion cry, and some went so far to suggest FATAL, could be the result. That was decades ago. Legions of people say the fine Doctor was right, and the so-called pros were WRONG!

Well, who is right, and which one needs to eat their words. Here are some facts that can not be disputed. Running parallel to the time line of the the growing health awareness campaign, concerning the average American diet.. phenomenal weight gain has been attributed to be the single most damaging health concern. However, it has to be said, the same approximate starting point in time, coincides with the popularity of the TV, thus TV dinners and such activities as channel surfing in lieu of... well, you understand where this is going..

Further, the same period gave birth to the beginning of the famous fad diets that dominated the conversations, airwaves and the market place. Each of these utopian gastronomic innovations, promised Venus like results.. Of course none did, and that gave way to the DIET PILL. The various miracle pills promised, that without changing our ways of living that got us to where we were, they promised and promised, and finally they just pooped out.

STAY AWAY FROM MEAT, stay away from milk, no eggs, apples, chicken, soda, just stay away from chips... well,  just stay away from me!  Eat fish and everything natural, the nanny crowd told us.. Sure, easy for those who lived by the swordfish can die by it, for all I care. But that ain't me, too many Moe said

Desperate to fit into last years bathing suit, folks began pursuing crash diets in hopes of losing unwanted pounds in a few days. Eat apples, bushels of them, chased with wine. California and Washington state's wallets bulged, but so did everyone's midsection.. Broccoli, was the next panacea, but that caused gasterea. Followed by cabbage, grapes, then watermelon, and then finally just water, gallons of it.. and the unwanted pounds will just float away.

All during this tumultuous period, spanning over 40 years, the medical and diet constabulary kept preaching variety, balance, and building on blocks of food groups, recommended daily servings, counting, counting everything, and vitamins.. blue ones, green ones, big ones, little ones, and oh yeah.. exercise. We sure needed exercise, after taking exactly, 77,000 milamorons of assorted vitamins.

Lest we forget EXERCISE!  Health clubs popped up everywhere, and everyone was now sweating, jogging, pumping, cycling. The economy in the health and fitness industries grew and grew, but unfortunately so did the size of our collective gut!  Exercised worked then and it works now.. no argument, but most of the people living in our fast paced country simply wouldn't or can't devote that much time to the Stairmasters.

Labels, by golly, it was the labels, IF MANUFACTURERS WOULD JUST TELL US THE TRUTH.. put it on the box, package, bag, can.. everything in black and white each and every milimicrogram, and how many.. croscamelose sodiumdelcamicium are in it, so we can judge for ourselves.. the health nut crowds demanded, everyone would manage their own weight..

After decades of gaining, and billions of dollars, in labeling, counting, sweating, weighting, and popping, and after eating, lite, low, high, less, joining anything with a promising name.. burp.. we are fatter than ever, and dangerously ill with obesity causing heart, lung, and diabetic seizures.. it brings us to WHERE?

Were the experts wrong? Is balance, counting and labels the only way to a healthy life? NO, attitude is. If you are really fat or getting that way and feeling the weight of it on your mind and body, you have to make a decision. You and only you can change your direction and your dress, or belt size. There can be no, South Beach, Palm beach, or beached wale, that will make a difference without you demanding it of yourself.

The good news is Atkins, and modifications of it, works for most people. If you are truly serious about losing weight, there is now a way to do it that millions of people have proved, if you can believe millions of people. Even the naysayers have begun to come around, and have finally published the first real study of its kind, American scientists have found that over 12 months Atkins dieters lost more weight than those on a conventional low calorie diet, says the prestigious New England Journal of Medicine!! YIKES..

If you don't think that little tidbit choked as it came out, you have been sleeping over the past 30 years. Atkins has been saying to anyone that would listen, and apparently millions have, that Carbohydrate provides energy, and Dr Atkins' theory is that if carbohydrate intake is restricted a body will get its energy by burning fat instead, which will result in weight loss. It's that simple!

Followers of the diet can't get enough of it - they say it works. But some medical experts have still raised serious concerns about the diet's long-term safety. Somewhere close is the real answer, and if you follow the letter of this learned Doctor's diet guidelines, as well as your own body clock, you will lose the weight you wish, and most of all, keep it off.

---

The Major Benefits of the Diet, in short. Excerpts courtesy of The Atkins Center.

Diets high in sugar and refined carbohydrates like bread, pasta, cereal, and other mainly "low-fat" processed foods increase your body's production of insulin. When insulin is at high levels in the body, the food you eat can get readily converted into body fat, in the form of triglycerides (to top it off, high triglyceride levels in the body are one of the greatest risk factors for heart disease).

Even worse, high carbohydrate meals tend to leave you less satisfied than those that contain adequate fat levels; so you eat more and get hungrier sooner. If you find this hard to believe, think about how much pasta you can eat at lunch and then how hungry you are running to the vending machine for another "carbo-fix" in the mid-afternoon. If the pasta you ate was really giving your body what it needed, you would stay full until dinner time. So the typical low-protein, low-fat meal leaves you eating more and hungry sooner.

So what should you do? Get off the insulin generating roller coaster of the low-fat diet and start cutting down on your carbohydrate consumption, especially the worst offenders: sugar, white flour and other refined carbohydrate-based products. What can you expect from this? Three wonderful results:

1) You'll start to burn fat for energy: Since carbohydrates are the body's primary energy source, you'll rarely use your secondary energy source, you own body fat, for energy unless you restrict carbohydrate consumption. This offers a lifetime of body fat burning, which is the goal of most people trying to lose weight.

2) You won't feel hungry in between meals: The biggest battle that most people have with weight loss is the constant obsession with food (for example, if you've ever thought about dinner when you're eating lunch). Again, much of this is caused by blood sugar fluctuations that are aggravated by carbohydrate consumption (especially the refined kind). By cutting the carbs, you'll maintain a more even blood sugar level throughout the day. No more false hunger pains or mid-afternoon brain drains.

3) Your overall health will improve and you'll feel better: Many of the toxins you take into your body are stored in your fat cells. By getting your body to burn stored fat, you allow it to clean itself out. Combined with the benefits of stable blood sugar, the end result is that many common ailments you have been experiencing could well be alleviated. Fatigue, irritability, depression, headaches, and even many forms of joint and muscular pain simply go away. Furthermore, you should see a significant improvement in your blood profile, (including cholesterol and blood pressure levels). All this leads to better health and well-being-- something all of us strive to bring into our lives.

Key Information About Sugar

It contains no vitamins. No minerals. It is 100% carbohydrate. So it must be metabolized immediately. The stores of nutrients built up in your body are called out like militia men, to "charge" the sugar, and similar forms like glucose and fructose, and turn it into ready energy, depleting your body in the process. Sugar is an energy sucker: the Anti-Nutrient.

White flour is its second-cousin—almost as bad. When you partner the two together— flour and sugar—it spells disaster for anyone trying to maintain a healthy body, let alone someone who is fighting disease or trying to lose weight. If they are consumed on a regular basis, the body is in a constant state of nutritional deficiency. If you don't believe that sugar is an anti-nutrient, try having a rich dessert after dinner on a night you're feeling under the weather – you'll be sure to wake up the next morning with a full-blown illness.

What's frightening is that in recent years, the government and other advisory groups like the American Medical Association have encouraged the consumption of flour by unveiling a new food pyramid that is based on grains and recommends six to eleven servings a day. And no distinction is made between white processed flour, which is stripped of the nutrients, especially important trace minerals, and the much more healthy whole grains (unless you have a food allergy). And the result? Americans now think they're making healthy choices by loading up on cereals, pasta, crackers and breads. We even have products like Pop-Tarts®, with 39 grams of carbohydrate, 20 of which are sugar, carrying the American Heart Association Seal Of Approval. It is a travesty.

So how do we protect ourselves and stay healthy? One thing we can do is eat a healthy, balanced diet of low-carbohydrate foods. And when our foods fail us, as they often do after being picked, shipped, stripped, processed and packaged, we can protect ourselves with solid vita-nutrient support. It is critical that you include this extra "insurance policy" to take you into the kind of healthy life we all want to lead.

(Pop-Tarts® is a registered trademark of Kellogg's USA, Inc.)

Answering The Critics

While mainstream medicine and nutrition have, on the whole, criticized the Atkins Diet, the facts speak for themselves:

Dr. Atkins and his colleagues at The Atkins Center for Complementary Medicine in New York have treated over 60,000 patients using the Atkins Diet as a primary protocol. These patients experience all the beneficial effects detailed above, as well as improved blood pressure, lower cholesterol, and a lower or completely eradicated dependence on prescription drugs.

While the mainstream critics continue to lament the consumption of fat as the root of America's weight problem, only carbohydrate consumption (mostly refined) has increased in the past few decades, while fat consumption has declined (as the "low-fat/high carb" diet has been promoted as the best nutritional option for every living person). During this time:

Obesity, which in the past had consistently applied to about 25% of the population, increased to 33%
Heart disease now accounts for 50% of all deaths, up from 40% in the 1970s
Cases of diabetes are growing in near epidemic proportions (in fact, children are now contracting adult-onset diabetes)
Hypertension, chronic fatigue and attention-deficit-disorder are now well recognized conditions.
All of these conditions are linked not by the amount of fat in ones diet, but by blood sugar disturbances and insulin disorders caused by excessive refined carbohydrate consumption (FYI: The average person now consumes over 150 pounds of sugar a year, up from less then 10 pounds in the 19th century).

While medical and nutritional journals are filled with studies documenting the body's requirement of essential fatty acids and essential amino acids (derived from protein), there is no such thing as an essential carbohydrate. Why then does the FDA recommend an average of 16 servings a day?

The Atkins Diet is not a no-carbohydrate diet. The diet focuses on very limited consumption of the types of carbohydrates that tend to spike blood sugar levels the most, including non-whole grain bread, pastas, refined sugar products, juices, and high sugar/starchy fruits and vegetables. Atkins Dieters learn to determine their personal sensitivity to carbohydrates, as a way to manage their weight and health for life.

[carlo3b]

 
Not everything works for everyone, and this is by far no exception, but without making up your mind, and really trying this or something like this.. time is truly ticking away on your quality of life... Why not join me on this journey.. but hold on this ride has some bumps and turns..

The only part of this wonderful ending, that is truly sad, unfortunately, Dr Atkins died before these results were published. NOW, WHEN IS DINNER?

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[carlo3b]

Hot Off The Grilled Portobellos

• 1/2 cup olive oil
• 3 tablespoons juice from 1 lemon
• 6 medium garlic cloves, minced fine (about 2 tablespoons)
• 1/4 teaspoon salt
• 4 5- to 6-inch Portobello mushrooms (about 6 ounces each), stems removed and discarded, wipe caps.


1) Combine oil, lemon juice, garlic, salt in lg bowl.. Add mushrooms, gently stir to coat mushrooms with marinade. seal with plastic wrap. Let stand at room temperature until seasoned, about 1 hour.
2) Meanwhile, cut four 12- by 12-inch foil squares (or six 9- by 9-inch foil squares, if using smaller mushrooms); begin building medium-hot fire.
3) Remove mushrooms from marinade. Lay a foil square on work surface and set mushroom on top, gill-side up; fold foil edges over to enclose mushroom and seal edges.
4) Spread coals evenly over grill bottom. Grill mushrooms, sealed-side of foil packet facing up, until juicy and tender, 10 to 12 minutes.
5) With tongs, unwrap mushrooms and discard foil; set unwrapped mushrooms gill-side up directly on grill rack and grill until grill-marked, 30 to 60 seconds. Remove from grill.
 




 Bruschetta Tomatoes and Basil Grilled Portobello

Note that this recipe uses only a half-recipe of grilled marinated portobellos. If you have extra marinade after the mushrooms have been removed, use it instead of olive oil for brushing on the bread before toasting. Toast the bread over the dwindling fire once the mushrooms have been removed.




• 1/2 recipe Charcoal Grilled Portobellos, chopped fine
• 1 medium tomato, seeded and chopped medium
• 1 tablespoon chopped fresh basil leaves
• 2 teaspoons extra-virgin olive oil, plus 2 tablespoons for brushing bread (see note above)
• 1/4 teaspoon salt
• Ground black pepper
• 1 baguette, cut on the bias into 3/4-inch thick slices (you should have 20 to 24 slices)


1) Combine mushrooms, tomatoes, and basil in medium bowl.
2) Add 2 teaspoons olive oil, salt, and pepper to taste; toss well to combine.
3) Brush one side of bread slices with remaining 2 tablespoons olive oil.
4) Grill bread slices over medium hot fire, unoiled-side down, until lightly toasted, about 30 seconds.
5) Transfer bread slices, oiled-side up, in a single layer to cookie sheet or serving platter.
6) Spoon about 2 tablespoons mushroom mixture on top of each bread slice; serve immediately.
Serves 10 to 12 as an appetizer

[Mr. Mojo]

It's the weekend, and it's baseball playoff time. For me, that means pizza and beer.

[carlo3b]

Carb Counts

I've listed carb counts for most of the items I use frequently. The figures are from Corinne T. Netzer's "The Complete Book of Food Counts," or from specific brands, which are indicated. There is a separate table just for spices at the bottom of the page.

The fat and calories are listed as well, and I've just added a column for fiber, for those who subtract fiber from the carbs to find the usable carbs.

Items are listed alphabetically, by individual item. For example, cheddar cheese is listed under "c", but provolone cheese is listed under "p." Some items are listed several times with different quantities (I got tired of doing the math when I had the count for 1T and needed the count for 1 cup!)

ITEM		QTY	CARB	FIBER	FAT	CAL	PROT
Alfredo Sauce (5 Bros)		1/4 c	3		10	110	3
Almonds		1 oz	5	3	15	170	6
American cheese		1 oz	.5	0	9	110	6
Artichoke Hearts		3 pc.	5	0	0	30	2
Asparagus		4 spears	2.6	1.2	.1	14	1
Atkins Baking Mix		1 c / 1/4 c	20 / 5	4 / 1	0	310 / 90	unk..
Bacon		2 slices	.5	0	4	60	4
Baking powder		1 t	2	0	0	8	0
Bamboo Shoots		1/2 c	2.1	2	.3	13	1
BBQ Sauce (recipe)		1 T	1.4	.2	0	7	.3
Black Soy Beans		1 cup	16	14	12	240	unk.
Broccoli (frozen)		1 1/4 c	4	3	0	25	3
Broth - Knorr		1 t	>1	0	1.5	20	unk.
ITEM		QTY	CARB	FIBER	FAT	CAL	PROT
Butter		1 t (pat)	0	0	3.8	33	0
Butter		1 T	0	0	11.4	100	tr.
Cabbage (1 lb = 5 c shredded)		1/2 c shredded	1.9	.8	.1	9	1
Capers		1 T	1	0	0	5	0
Carrot		1	7.3	2.2	.1	31	1
Cashews		1 oz	8	1	14	160	5
Cauliflower		1/2 c (1" pieces	2.6	1.7	.3	14	1
Cauliflower-frozen		1 c	3	2	0	20	3
Celery		Stalk	1.6	.7	.1	6	tr.
Cheddar cheese (4 oz = 1 cup)		1 oz	.6	0	9	110	7
Chicken		4 oz	0	0	2.4	160	26
Chili sauce		1 T	5	0	0	20	tr.
Chocolate-semi sw(Nestle)		1/2 oz	9	2	4	70	1
ITEM		QTY	CARB	FIBER	FAT	CAL	PROT
Chocolate-unsweetened		1 oz	9	4	14	140	3
Cocoa mix-Swiss Miss Diet		1 pkg	4	1	0	20	unk.
Cocoa - unsweetened		1 T	3	1	.5	20	1
Coconut Milk		1/4 c	2	0	9	93	1
Coconut - unsweetened		1 c	12.2	7.2	26.8	282	0
Cornstarch		1T	6.2	0	0	30	tr.
Cottage cheese		1 c	8	0	10	240	31
Crab		4 oz	.5	0	1.4	112	20
Cream-Heavy		1 T	.4	0	5	50	tr.
Cream-Heavy		1/4 c	1.7	0	20	200	2
Cream-Heavy		1/2 c	3.3	0	40	400	4
Cream-Heavy		1 c	6.6	0	88	821	8
Cream-Light		1 T	1	0	2.5	30	tr.
Cream-light		1/4 c	4	0	10	120	2
Cream-light		1/2 c	8	0	20	240	4
ITEM		QTY	CARB	FIBER	FAT	CAL	PROT
Cream-Light		1 c	16	0	40	480	8
Cream Cheese		1 oz - 2 T	1	0	10	100	2
Cucumber		1/4 c (sliced)	1.4	.4	0	7	tr.
Dressing-Ranch		2 T	1	0	14	140	1
Egg		1	.6	0	5	75	5
Egg-deviled		1	.7	0	11.6	135	5
Egg white		1	.3	0	0	17	4
Flax Seed Meal		1/8 c	4	4	5	60	3
Flounder		4 oz	0	0	1.7	133	21
Flour-High Gluten		1/4 c	22	1	0	100	4
Flour - oat		1/4 c	15	3	1	90	4
Flour - soy		1/4 c	7	2	4	93	7
Flour - white		1/4 c	24	0	.3	114	3
Flour - wheat whole grain		1/4 c	22	4	1	102	4
ITEM		QTY	CARB	FIBER	FAT	CAL	PROT
Garlic clove		1	.9	.1	0	4	tr.
Gelatin		1 pkt	0	0	0	25	6
Gravy		1/4 c	3	0	4	45	1
Green beans (frozen)		3/4 c	5	3	0	25	2
Green chiles		2T	1	0	0	5	tr.
Ground beef, lean		4 oz / 1 lb	0	0	21/ 84	308 / 1232	28 / 112
Ground turkey		4 oz	0	0	8	160	20
Guar/Xanthan Gum		1 T	8	8	0	0	unk.
Ham		3 oz	3	0	3	100	14
Horseradish (prepared)		1 t	0	0	0	30	tr.
Hot dog		1	1	0	13	140	6
Jello - sugar free		1 pkg	.4	0	0	0	0
Jicama		1/2 c	5.3	0	.1	12	tr.
ITEM		QTY	CARB	FIBER	FAT	CAL	PROT
Ketchup (Westbrae Unsw.)		1 T	1	0	0	5	0
Lemon juice		1 T	1.4	0	0	4	tr.
Lettuce-Iceberg		6" hd/1 1/2 c	11.3 / 1	7.5 / 1	1	18	1
Lettuce-Romaine		1 1/2 c	2	1	1	18	1
Mayo		1 T	0	0	11	100	tr.
Mozzarella (4 oz = 1 cup)		1 oz	1	0	5	80	1
Mushrooms		1 c	3.1	.8	.4	18	1
Mustard - dijon		1 t / 1 T	.3 / 1	0	0	4 / 11	tr. / 1
Mustard-regular		1 t / 1 T	.3 / .8	0	0 / 1	0 / 11	tr / 1
Not/cereal		1 serving (1T)	1.6	1.3	0	24	4
Not/Starch (thickener)		1 t	1.7	1.7	0	7	.1
Oil - olive		1 t	0	0	14	120	0
Onion (1 med = 1/2 c chpd)		1 c / 1/4 c	13.8 / 3.5	2.8 / .7	.2 / 0	60 / 15	2 / .5
ITEM		QTY	CARB	FIBER	FAT	CAL	PROT
Onion-green		1/2 c	3.7	1.3	0	16	1
Onion soup mix		1 T	4	0	0	20	2
Onion soup mix		1 pkg (4 T)	16	0	0	80	8
Parmesan		1 T / 1/2 c	.2 / 1.6	0	1.5 / 12	25 / 182	2 / 17
Peanut butter-Sugar Free		1 T	6	1	8.5	100	5
Peanut butter-SF(Arrowhead Mills)		1/2 c	24	4	68	800	36
Peanuts		1 oz (1/4 cup)	6	3	13	160	9
Pecans (halves or pieces)		1 oz (1/4 cup)	4	2	20	190	2
Pepper-green/red (1 med = 1 c diced)		1 c	6.4	1.8	.2	26	.8
Pepper-roasted red		1 oz	1	0	0	9	tr.
Pesto		1/4 c	6	1	9	110	8
Pork		4 oz	0	0	4.5	120	21
ITEM		QTY	CARB	FIBER	FAT	CAL	PROT
Pork Rinds		1/2 oz	0	0	5	80	9
Proscuitto		2 oz	0	0	18	210	16
Protein Powder (Designer-van)		1 scoop	2	>1	1.5	90	17
Provolone		1 oz	1	0	8	100	7
Pudding-choc SF		1 pkg (4 T)	32	0	0	140	3
Pudding-Butterscotch-SF		1 pkg (4 T)	24	0	0	100	0
Pudding-Vanilla-SF		1 pkg (4 T)	24	0	0	100	0
Pumpkin		1/2 c	10	4	0	50	1
Pumpkin Seeds		1 oz no shell	3.8	1.8	12	148	9
Relish-dill		1 T	0	0	0	0	0
Ricotta		1 c / 1 T	8 / .5	0	32 / 2	428/ 27	28 / 2
Rutabaga (boiled)		1/2 c (cubed)	7.4	1.5	0	25	1
Salmon		4 oz	0	0	14	234	23
Salsa		2 T	2.5	0	0	10	tr.
ITEM		QTY	CARB	FIBER	FAT	CAL	PROT
Sausage-bulk		1 oz	.4	0	7.3	92	2
Sausage-link		1	0	0	6.3	60	2
Scallops		4 oz	2.7	0	.9	100	19
Sesame Seeds - whole		1 oz (1/8 cup)	7.3	4	13.6	161	5
Shrimp		4 oz	.5	0	1.2	112	23
Sour cream		2 T	1	0	5	60	1
Sour cream		1/2 c	4	0	20	240	4
Soy sauce (Kikkomen)		1 T	0	0	0	10	.5
Spaghetti squash		1/2 c	5	1.1	.2	23	tr.
Splenda		1 c	24	0	0	100	0
Splenda		1 pkt	.5	0	0	2	0
Spinach (fresh)		2 c (1/2 pkg)	3	2	0	20	2
Steak		4 oz	0	0	20	249	16
Soy isolate		1/4 c	0		0	50	unk.
Sunflower Seeds		1/4 c (1 oz +)	6	4	17	190	8
ITEM		QTY	CARB	FIBER	FAT	CAL	PROT
Tomato		1 (2 3/5")	5.7	1.4	.4	26	1
Tomatoes Canned		1/2 c	5	1	0	25	1
Tomato-sun dried		1 pc	1.1	.3	.1	5	tr.
Tomato sauce (Ragu Pizza Sauce)		1/4 c	4	1	1	30	1
Tomato paste (Hunts)		2 T	6	2	0	30	1
Turkey		4 oz	0	0	7	144	18
Turnip		1/2 c	4.1	1.2	.1	18	1
Vanilla		1 t	1.5	0	0	0	0
Veal		4 oz	0	0	4.9	213	22
Vinegar		1 T	.9	0	0	0	0
Vinegar-balsamic		1 T	2	0	0	5	0
Walnuts (diced) (1 cup diced = 3/4+ cup ground)		1/4 c (1 oz)	3	1	16	172	7
Water chestnuts		1 oz (4)	3.5	.7	0	14	tr.
ITEM		QTY	CARB	FIBER	FAT	CAL	PROT
Wheat Bran		1/4 c	7	6	.5	30	3
Wheat Germ		2 T	6	2	1	50	3
Wine-marsala		2 T	2	0	0	35	0
Wine-red		2 T	1	0	0	20	0
Wine-white		2 T	0	0	0	2	0
Vital Wheat Gluten		1 T	3	2	0	49	10
Worcestershire		1 t	1	0	0	5	tr.
Zucchini (raw)		1 c	3.8	1.6	.2	18	1.6

Herbs & Spices

All carb counts listed are for 1 teaspoon. Depending on how the herbs and spices normally come in a package, the measurement is for ground spice or crushed leaves.

ITEM	CARB	FIBER		ITEM	CARB	FIBER
Allspice	1.4	.4		Marjoram	.4	.1
Basil	.4	.4		Nutmeg	1.1	.1
Basil - 1 oz / 5 leaves(fresh)	1.2 / .1	0		Onion Powder	2.4	.2
Bay Leaf	.3	.3		Oregano	.5	.1
Chili Powder	1.4	.9		Paprika	1.2	.6
Cilantro	.3	.1		Parsley	.2	.2
Cinnamon	2.1	1.4		Pepper, black	1.7	.7
Cloves (ground)	1.3	.2		Pepper, crushed red	1.0	.7
Cream of Tartar	.6	0		Poultry Seasoning	1.0	.2
Cumin	.9	.2		Pumpkin Pie Spice	1.2	.3
Curry Powder	1.2	.3		Rosemary	.8	.2
Dill	.6	.1		Sage	.4	0
Dry Mustard	.3			Sesame Seeds	1.5	<1
Garlic Powder	2.3	0		Tarragon	.8	.1
Ginger		.2		Thyme	.8	.3

[cyborg]

:sigh: I want to be on the Atkins ping list. However, I work in a health food store frequented by a lot of militant vegans. When a man found out I eat meat, he told me eggs are the periods of chickens and fish eat dead carcasses (as scavenging). I am very serious. He really grossed me out about the chicken thing and talked about how harmful meat is.

I wonder how many other people who do low-carb run into this all the time? BTW I asked him what he thought of Atkins and he said, what happened to him? I said he died falling on ice. He said, good he's not around to tell people to eat meat :-(

[netmilsmom]

Are you making dinner? Are we invited?

[SamAdams76]

I used to be a skeptic of this type of diet because it just didn't seem to be right to eat this way. Fortuately I gave it a try in April and I have been astounded by it's success. I have lost 87 pounds since April. Check my profile page to see what I look like now.

Contrary to what the skeptics say, this is not an "all-you-can-eat-meat" diet. Actually I eat less meat then I did before starting this lifestyle and I eat far more fish, vegetables, berries, eggs, cheese, nuts, olive oil and yogurt then I did before changing my way of eating.

[cyborg]

congrats on the loss!!! I've managed to lose 20 lbs just by cutting carbs down myself

[carlo3b]

Welcome aboard... Tell the skeptic to GO TO another HEALTH food store..

[Mama_Bear]

To be removed** or added to the list, simply respond to this post publicly, on this thread, or Freepmail me with your preference.

Please, please, PLEASE keep me on your list!

I am bookmarking this to read later and pinging my husband who has been doing GREAT on the Atkins Diet.

Thanks Carlo.

[cyborg]

thanks... I'll keep my curry chicken and veal parmesan to MYSELF

[carlo3b]

You would love the smell of my home at any time of day.. It brings to mind this little tidbit of info.

You are what you eat!.. :^).. Settle down, I mean.. a person's skin taste, is a direct reflection of their diet! You could say that you taste, according to your tastes.

If you have enter a home of a true ethnic, or if you travel off shore, to most any far off lands, the dominant spices are noticeable everywhere you turn, in the air, the food, and even in their natural scent. Trust me my FRiends, if you like their local cuisine, chances are, you'll love the way they taste!! SOOOOoooooooo, if you ever get close enough to kiss them on their neck, or anywhere else GAWDFORBID, they will taste as good as they look...

It brings to mind that there are reasons that you should reconsider where you order that cute MAIL ORDER BRIDE/GROOM.... YIKES!
 
 

[Moonmad27]

Thanks for this! I'm doing well on lower-carb but am just starting a round of serious Atkins; this is very timely and motivating!

[P.O.E.]

I just started Atkins this morning. Thanks for this providential post.

[abner]

Where do you get a good Atkins plan??? I am seriously thinking of putting myself and my husband on an Atkins like diet. My guess is that oatmeal every morning is an Atkins faux pas...

[carlo3b]

Please, please, PLEASE keep me on your list!

Mama Mia, you are my sweetheart..skinny husband or not... Hug, you are on my list!! LOL

[geege]

My mom lost 20 lbs.....she stopped eating pasta and bread....so I decided to do the same....since my blood type is o+ I'm suppose to be a big meat/game eater.....yikes!!! Which I'm not.....I love carbs....but lately I've been eating turkey kelbasi, turkey bacon, cheese, apples ( they are high in carbs but I don't think I'll gain wait from an apple ).......lots of protein.....you are allowed wine on the Atkins diet...so that's cool....no beer....no pizza....no pasta......oh well...we'll see....good luck....