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Eating Low Carb

I'm giving it another shot...so far so good.

I took a look at some of the other posts on the subject, but they seem to be a little outdated.

I'm wondering if anyone has any suggestions for snacks, desserts, meals, anything really. Maybe low carb eating at fast food restaurants? Anything goes.

I just started today, but so far I've had turkey dogs on the grill with a little sauerkraut and mustard for lunch. Steak and a salad for dinner. For dessert, a 1/2 cup of low carb ice cream. Not too bad so far...

But back to work tomorrow, and I'm sure it's going to be a little harder. I bought an egg poacher today, so I'll have eggs and turkey bacon for breakfast on my way out. But any other suggestions would be greatly appreciated.

Oh, and FYI, if you include recipes, please use easy ones that can be found at a regular grocery store.

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  1. There are sooo many things.

    First, here are a couple sites for recipes:

    http://www.lowcarb.ca/low-carb-recipe... <--- message boards also good


    When dining out it's pretty easy, once you know what things have carbs such as potatoes, breading etc., to simply order the meat-oriented or non-starch veggie oriented dishes.

    When you try to start making low-carb foods that are like high-carb foods (the breads etc.), it gets a little tricky as lots of recipes use protein powders or special flours. So that may not be your thing right now if you don't want to go out on a limb with regard to recipes. An alternative is to google for a low-carb store in your area and pick up some things.

    (However, that said there are some very 'processed' and odd-ingredient low carb things - such as sugar alcohols - which cause digestive upset for some and weight loss stalling for others.


    This recipe is really good if you don't have restriction on your fat intake... low carb doughnut holes made with protein powder:

    1. I eat low carb and take my lunch to work most days. I usually have salad with protein - often an extra chicken breast or leftover slices of roast beef or pork... I'll make an extra piece or two when cooking dinner. There is a restaurant down the street from my office with a very good salad bar which includes hard boiled eggs, chicken sald and tuna salad, and cheese, so if I don't pack lunch it is easy to get a healthy meal without carbs. I keep a sugar-free salad dressing in my office fridge.

      In my experience you are better off not using the low carb substitutes for breads and crackers and sweets. They often taste bad, and the combinations of ingredients are wierd. I am allergic to a lot of additives and so avoid them on principle; I think you are better off learning the principles of low carb eating and eat real food, not the fake ones.

      It is fairly easy to keep a mix of low carb salad fixings in the fridge (black olives, fresh mozzarella, artichoke hearts, crumbled bacon, blue or feta cheese, cheddar, strips of cooked chicken or meat leftovers for instance are in my fridge most of the time. I keep sunflower seeds or pepitas around as a substitute for croutons to add a bit of crunch. Make up a viniagrette without sugar and you're there.

      I have been eating low carb with the occasional treat of small portions of pasta or potatoes for years; it's good.

      1 Reply
      1. re: sheiladeedee

        Thanks for the tips, and Cinnamon had some good links. I'd rather not have those low carb substitue breads and even ingredients. I'll try to stay away from those, although once I drop some water weight and start losing, I'll slowly work in those naturally low carb (whole grain) breads.

        I'm going to try to stick to eggs for breakfast, cheese for snacks, salads for lunch and meat and veggies for dinner. Hope that works, I just don't want to get bored with it!

        So if you have any dinner/snack ideas, please share!

        Oh, and the easier the recipe the better. I don't have much free time to prepare low carb items, so I guess the more natural and quick, the better.


      2. One of our favorite snacks are nuts. I buy bags of pecans and walnuts and blanch them in boiling water to remove the bitter surface oils and toast for about 15-20 mins at 350 F. If I am feeling decadent I will butter and salt them straight from the oven and eat while warm. Other herbs and spices are good too like hot pepper flakes, chopped rosemary, garlic butter etc. Very satisfying. I am toasting pecans at this very moment and my walnuts are cooling. You'd be amazed at the flavor difference the blnching and toasting makes. Pistachios are a good snack too and almonds. Have you ever blanched almonds and slipped the skins off and then deed fry and salt. Heaven! If you are going to try it, watch the almonds like a hawk and get them out of the oil as quickly as they begin to show signs of taking on color. They will darken as they cool. You can also oven fry them but I prefer just heating a pot of oil since I can monitor them more effectively. They are addictive and good for you too.

        Another thing I like after induction and you can add a bit to your diet is getting good greek full fat yogurt (lower carb than the light stuff or non-fat) and I will ad some freshly ground flax seed and cinnamon to it and maybe a pinch of Splenda.

        We have pretty much been on the low carb life style for 3-4 years and it suits us. We do have occasional treats and when on vacation we relax the rules a bit but are still mindful that a treat is a treat and try to make good choices on menus when dining out.

        1. For me, quite a lot of my low carb meals have a somewhat Asian theme to them -- if you think up some creative ways to tweak them please let us know!

          If you have access to Asian markets, you might want to stock up on: 5 spice firm tofu squares, dried shredded seaweed (actually probably kelp), edamame, and such. My meals mainly consist of a salad, a few ounces of meat, and then another protein source such as eggs, tofu, or a stirfry or saute w/ both meat & veggies.

          You can slice or dice the 5 spice tofu and toss into a salad, saute with other things, etc. I even use the tofu as "bread" for little finger sandwiches. The seaweed can be used in an Asian themed salad. Edamame can be used in many different ways. One of the benefits with living with strict Chow Police is that we have to be creative in figuring ways to make the healthy foods tasty enough to be consummable.

          Last night for instance, we made a Chinese veggie broth, then dunked a whole chicken into the pot after turning off the heat so it could cook slowly. The chicken was then retrieved, deboned, and some of the meat was shredded. The bones went back into the soup for more simmering while we minced fresh green onion and ginger, then mixed w/ a bit of cooked vegetable oil as a dressing on the side for some of the shredded chicken. The rest of the chicken meat was reserved for meals later on in the week.

          We also put together a stirfry using peanutes, cashews, almonds, diced celery, diced bell peppers, diced onions, and a little bit of ground pork.

          Last, and by far the most interesting, was a type of roll. We had Asian fish paste on hand, so we mixed diced carrots, onions, and bell peppers into the paste for stuffing, then created crepes out of eggs as the wrapper.

          I've heard that too much protein can also counteract the low-carb mission, especially if you are looking to lower blood sugar; because the protein ends up still getting transformed into sugar for the body's use. For me (a carnivore!), being told I had type 2 diabetes & high cholesterol meant no more frequent pizza nights, steak, potatoes, breads, etc... And I can be easily tempted. So my strategy is to eat my fill of the salad & other veggie items first, then non-meat proteins, and then my "dessert" (and crowning last bite) is meat.

          3 Replies
          1. re: S U

            Thanks for those nut tips Candy, although I'm not a huge fan. I can do the occasional ball park peanut and honey roasted sometimes, but the others aren't my favorites. Although I am accepting almonds in salads...

            But as for the asian themed recipes from S_U keep them coming! Is seaweed a no-card/low-carb option? Anyone know how many carbs? One of my favorite japanese places serves a great appetizer that might be low carb...you tell me...it's small squares of nori (seaweed) served with a small bowl of cream cheese. The cream cheese is sprinkled with sesame seeds. Put it all together, it's delicious! If it's true that nori low-carb or even better no-carb, I'll be a very happy camper.

            1. re: cincodemayo1

              Seaweed is low everything. Nori is also known as laver, which essentially has no grams of anything to speak of, unless you get the sweetened snack ones.

              1. re: Jefferson

                Good link, but still a bit confused about it. I looked it up this morning on Atkins.com and they list about 4 different seaweeds. 3 of which are very low in everything and one that is something like 80 carbs! I guess the seaweed I'm curious about is dried nori sheets that are available at grocery stores (nowadays). I guess I'll have to stop by and look at the packaging just to be sure.

          2. Beef Jerky (or any type of meat jerky)

            3 Replies
            1. re: ipsedixit

              Some jerky -- commercial as well as freshly-made Chinese/Malaysian styles -- has quite a bit of sugar that goes into it. Read labels especially on something like a teriyaki-flavored one and the wet/sticky Asian ones.

              1. re: hatless

                Agreed...and my favorite is teriyaki, so I'll probably stay away from that.

                Actually, my roommate has a food dehydrator, so if anything I'd probably use that and make my own from scratch. Much cheaper, much more quantity. Downfall is that the apt. smells like meat for days.

                1. re: cincodemayo1

                  You can actually make a passable teriyaki marinade. Use soy sauce, ginger, garlic, lemon juice and a bit of sugar free maple syrup. My doctor advised me to go on the South Beach diet a few yuears ago due to sugar issues, and family health history. I bought the book, and the cookbooks, and it really helped me. I was even able to serve the recipes for family and friends. I used the teriyaki recipe while on vacation, and make london broil for 20+ people- they all loved it!! Good luck.
                  If I can find some of the old threads, I will post the link. We had some good discussions on this a long time ago.

            2. It's a good idea to think of the calories as well. They say you don't have to, but it is too easy to sabotage yourself into thinking it is OK to eat a side of beef or something - a whole chicken - you know what I mean.

              Also, for the sake of your health and to add interest and variety, try to increase your consumption of veg. and fruit (such as berries) that are OK on the diet. For example, your hot dogs - I would have stir fried some thin sliced green cabbage and garlic, sliced scallions, to mix into the sliced cooked dogs - or sliced them uncooked and stir fry it all together. Another nice entree would be a steak salad - make a salad with arugula, scallions, thin sliced bell pep., etc. and array your rare slices of steak on top - you could do this with chix too.

              Cooked string beans make a great pasta substitute. Cook them until fully tender and combine with a meat sauce, parm., or meatballs and sauce. Or use them to substitute for the beans when making a chili. When well cooked they have a nice savory but mellow taste and a texture that makes them a good base substituting for rice, noodles or potatoes. Like au gratin string beans instead of au gratin potatoes.

              3 Replies
              1. re: niki rothman

                Interesting idea with the string beans...I'll give that a try. And I am staying clear from heavy calorie intake. Just trying to eat well.

                The hot dog example was a quick lunch, but I've been eating much more salad. On that topic, are daily vitamins ok? I'm assuming they are. I'm talking about a multi-vitamin type. Shouldn't be a problem, right?

                1. re: cincodemayo1

                  Also, I have found that when I'm craving a pasta sauce, it often works well over chicken cutlets - whether pesto or a tomato based sauce - especially with mozzarella and basil. I keep meaning to try spaghetti squash as a pasta substitute, but haven't tried it yet. If you like hard boiled or deviled eggs, I've found them handy to have around as a snack.

                2. re: niki rothman

                  If the OP is currently going seriously low carb, spaghetti squash is probably off limits for now, but for later, there are some good threads on Home Cooking about using it as a pasta sub.

                  Another good pasta substitute is zucchini or other summer squash, cut horizontally into long ribbons, sort of like a fettuccine shape. You can saute this until it's tender in olive oil, and it's a low-carb, low-calorie, sub for long pasta. Thanks to the Notorious EMDB for turning me on to this idea a couple of years ago on Chowhound.

                3. Great tips here! Per the South Beach diet - celery sticks stuffed with laughing cow cheese or peanut butter are a great snack. Once a week I cut up celery sticks and other raw veggies to have on hand for a fast snack. I also make hummous for dipping. From Oprah: green apple (if you're eating fruit) with an ounce of thinly shaved parmesan. My dad stuffs devilled eggs with Trader Joe's tofu salad (he has cholesterol problem) and they're delicious. We try to eat soup once a week for dinner - pureed vegetable soups (leek, turnip, cabbage, cauliflower, broccoli) don't need cream or potato to become smooth and velvety. Also, from South Beach - the pureed cauliflower really does taste like mashed potato - it's a terrific substitute!

                  2 Replies
                  1. re: Petitpois

                    I love love love South Beach! We're closing in on three years now, and I can't imagine going back - I've never felt better.

                    However, the "mock" mashed potatoes with cauliflower convinced me that food does not taste the same to everyone! I've never understood how someone could not like brocolli, or could bear carrots, but the fact that some people think the mashed cauliflower tastes like mashed potatoes was the clincher- we are having VERY different experiences with exactly the same dish!

                    Laughing Cow Light is an absolute staple in our home! As are triscuits, Smuckers All-Natural Peanut Butter (I never liked peanut butter before this stuff), eggs, turkey bacon (spritz the pan with olive oil spray and the stuff crisps up quite nicely; don't, and I'd just as soon eat cardboard!), no-sugar-added Fudgesicles (I haven't found another brand that I like), SF Jello and Jello pudding.

                    1. re: abowes

                      I hear you on the cauliflower purée - I love it, but it doesn't taste like potatoes.

                  2. My new low carb cereal obsession is Dixie Carb Counters' Maple Smaps... made by Dixie Diner I believe. High protein and taste like maple rice krispies... good dry. 71 cal, 16 g protein, 9 g carb 7g fiber = 2 net carbs... for a 1/2 cup.

                    Buy a big thing of shredded parmesan. Oil/Spray with non-stick spray a baking sheet. Spread a couple of tablespoons each of parmesan into circles and broil for 5 minutes or until golden and bubbly. You can do the same with salami slices.

                    La Tortilla Factory tortillas are low carb and make good quesadillas.

                    At any restaurant, sub vegetables in for pasta in pasta dishes.

                    When making omelettes, beat eggs with a little cream or cream cheese for richness and/or fluffiness.

                    At In'n'Out, the protein burger subs lettuce for the bun; order without special sauce to save more carbs.

                    Soy grits are also a great low carb product.

                    I would also encourage crockpot recipes that let flavors marry over time. My ex was the king of these. He made a great chicken, sundried tomato, artichoke hearts, and button mushroom dish. He also did one with ahi, shiitakes, and onions.

                    Sushi is great becuase you can order sashimi. Some places will even do a riceless roll. I love albacore sashimi, and tuna with cucumber in soy paper (no rice). My other favorite higher carb roll is crab, spicy scallop, and shrimp with no rice wrapped in soy paper. Watch out that ponzu has rice vinegar and hidden carbs, as does Teriyaki sauce have many carbs.

                    1 Reply
                    1. re: Emme

                      The parmesean crisps are great! I tried it out last night...really yummy, quick to make, and pretty filling.

                      Also I made a no sugar cheese cake, and I mashed up some sugar-free Oreos (a new product I believe) and it's delicious. Give them a try.

                    2. I eat tons and tons (well, ok maybe not tons) of egg whites. Hardboiled for snacks, lunch or as Eggbeaters for breakfast (and the Garden and Southwest blends make excellent lunch and dinner scrambles).

                      Make vegetables and fruits the ONLY carbs you allow yourself. No carbs that don't come with lots of fiber.

                      I am also a huge fan of On Whey protein Double Chocolate powder mixed into ice-cold unsweetend soy milk. 120 calories per serving (plus the soy) and I think 42 grams of protein. And it's actually quite tasty.

                      1. what about sweet potatos? there was a post a few days ago and i thought it was about ruth's chris sweet potato casserole and then people started disagreeing if sweet ptotatos had alot of carbs or not and now i can't find it!!

                        5 Replies
                        1. re: toncasmo

                          Yeah, I'm pretty sure they do...I think all potatoes are off limits. But that said, I found out you can eat pumpkin? Really? Can someone verify this? I read it, but I still don't believe it. I'm not a huge fan, but I could force myself, and I'm guessing you can make a number of sweet potato-like dishes but substituting pumpkin...

                          1. re: cincodemayo1

                            I've heard from different sources such as so-called health/science journals and friends' friends' doctors (all unverified) about various things.

                            1. "Taro may not be low-carb, but the fiber binds to the carbs and doesn't leave it in your system." Personally I don't believe this, but I do believe that plain sliced taro that is steamed, boiled, roasted, grilled, etc is much much better for you than McD's french fries.

                            2. "Potatoes are high carb and therefore on the blacklist." Again, I believe that there are ways to cook potatoes (and limiting the serving) that are healthier/more nutritious than others.

                            3. "Pumpkin is high carb, but the fiber in the pumpkin binds to the carb and doesn't allow it to stay in your system." Look at my reasons in #1.

                            4. "Sweet potato is high carb, but the japanese purple yam has such high fiber that it offsets any carbs." Huh? Look at #1.

                            IMHO, I think the goal is to increase fiber through more servings of fruits and veggies every day as well as decreasing bad fats/oils/etc. A lot of people forget that there are "bad carbs" (empty carbs from pure sugar, enriched bleached processed-to-death flour, etc.) versus "good carbs" (dietary fiber, natural fiber from fruits/veggies/etc); just as there is "bad cholesterol" versus "good cholesterol".

                            *Disclaimer* I am not a Dr. nor a nutritionist; just an ordinary person adjusting to life w/ high blood sugar readings.

                            1. re: S U

                              Makes sense (I think). But I think the "good carbs" are fine once you get past the first few weeks. I wouldn't gorge on a bucket of fries, but a nicely loaded baked potato might be ok every so often. Or a few slices with some dinner...

                              1. re: S U

                                You've probably heard people talk about "good" and "bad" carbs. Some sweet and starchy plants have a lower "glycemic index" relative to others. Net net, you get the same overall number of carbs from the meal, but the glucose release is slower, so the insulin response is more gentle and perhaps less overall with low glycemic carbs. The shorthand sometimes is expressed as: eat less "white" things and more "brown" things. I'm not sure there is a consistent rule for "orange things."

                            2. re: toncasmo

                              I know sweet potaotes are allowed on South BEach. They do have carbs- but eating them does not result in the same spike in sugar levels as does a potato. In South Beach, controlling the sugar spikes is really the beauty of the diet and I think is the secret to its success. It is not at all about no carbs, but is about good carbs ( carbs which are low glycemic) I found it easier to foolow the South beach than to get into the whole glycemic index tracking. The diet does it for you. Though I did miss watermelon- which I think is almost on the "forbidden" list.

                            3. I'm a pasta fanatic and I have been buying this pasta which is only 5 carb grams as opposed to the normal 32. It's called Dreamfields, I believe and it's not half bad. If you like pasta like me, it might be an option.

                              3 Replies
                              1. re: isabellaflynn

                                I do like pasta! Can you buy this in regular grocery stores?

                                1. re: cincodemayo1

                                  <http://buydreamfields.com> is a website where you can buy it if your local grocers don't carry it. I find the linguini, penne and lasagna at both Vons and Ralphs here in the LA area, but I have to get the elbows and spaghetti online. Even with shipping, it costs about the same, as the online price is a bit lower than local shelf prices.

                                  I really like it - it takes a bit longer to cook than most others, and stays al dente over a longer period of time after it's become tender, which I like. Being marginally diabetic, and absolutely despising the nasty gritty brown whole-grain stuff, I'm delighted to know I can keep one of my favorite food groups in my diet.

                                  1. re: Will Owen

                                    I've been off the low-carb thing for a while, dealing more with healing after 3 surgeries and radiation but we still prefer the Dreamfields pasta over regular. Our local Safeway usually has the penne and spaghetti. We've ordered the elbows, linguini, and lasagna on line.

                                    One thing a person should do, I wish I had, is really look into the benefits and risks of a high soy intake. I will try to find the link and post it later. There is some evidence that a high soy intake can increase estrogen levels significantly. I wound up with estrogen receptor + breast cancer - could it have been the combination of HRT and a high (very high) intake of soy products while doing Atkins??? I'm not sure - but I have a whole cupboard full of product that I can't use now. I'm not a MD or a nutritionist - just a survivor hoping to avoid another go 'round.

                              2. Good for you! I am low carb and it has really worked for me, and it helped introduce a different way of cooking for me as well. As an aisde, I do not think in the first two weeks of induction you should have low carb ice cream. Low carb does not jeopardize your health - it is cutting out unnecessary, un-nutritious dietary items to a certain degree. Dr. Atkins himself says if you use this diet to add in tons of red meat, etc., you are doing yourself more harm than good. And as someone who has been on low fat diets and been to a nutritionist, this has worked better for me long term than anything else I've tried and I am not hungry all the time as I had been on other diets. Lost more fat on this as well. I did lose weight slowly, as I had not much to lose, at about 5 lbs. a month - but it got me to my goal and I have been able to maintain. Good luck to you!

                                1 Reply
                                1. re: ClaireLiz

                                  Thanks for the motivation!

                                  Let me clarify the low carb ice cream a bit...I just checked and there is no sugar (or sugar substance) and I purely have it in the fridge as a sweet tooth killer. I've had it once since I started, and I ate about a quarter of a serving. I had about 3 spoonfuls in a mini cup and called it dessert. I don't think that'll hinder the diet too much, but again, it was a one time thing, and I'm going out of town til Tuesday so I probably won't have it again until then!

                                  As for the person who posted about the water weight, I know...like I said I've done this diet before. I know water is the first thing to go, but that's part of the reason I'm doing this. So that's exactly what I'm looking to lose at the moment, then the fat will come. And again, I'm not doing the all meat and cheese diet, I'm just looking for some creative ideas for eating low carb but healthy.

                                2. Here's one of my favorite recipes adapted from FoodTV's George Stella. It's surprisingly good!!!

                                  Shrimp Egg Foo Young
                                  2 Tblsp. canola oil
                                  1/4 C. onion, chopped
                                  2 C. cabbage, shredded
                                  6 eggs
                                  1 Tblsp. soy sauce
                                  1/2 tsp. garlic powder
                                  1/4 tsp. salt
                                  1/2 tsp. black pepper
                                  1/2 C. small salad shrimp, or large dice medium cooked shrimp

                                  Steam onion and cabbage in a pan with a little water just until tender. Remove from heat, draining excess liquid.

                                  Whisk eggs in a bowl with spices. Using a non-stick pan over medium heat, add oil (I use a canola spray) Add half of the cabbage mix and sprinkle 1/2 of the shrimp evenly on top. Add 1/2 of the egg mix and cook for about 3 minutes, or until edges start to brown. Flip and cook another 2 to 3 minutes. Repeat this with remaining ingredients.
                                  Makes 4 servings

                                  Calories 279
                                  Carbs 3 grams
                                  Net carbs 2 grams
                                  Saturated Fat 3 grams
                                  Fiber 1 gram

                                  1 Reply
                                  1. re: Phoebe

                                    Sounds good!

                                    I actually made Stratchatella last night that was really good. Off the top of my head...

                                    4 cups of chicken broth
                                    a little bit of EVOO
                                    salt and pepper
                                    3 eggs
                                    parmesaen cheese

                                    Bring broth and oil to a boil. Mix eggs, cheese and chopped parsely. Slowly stream into boil broth. Egg will rise when cooked. That's it! Maybe add a slice of lemon on top. I think this comes out to 2 carbs.

                                  2. If you like salads, this is a great way of eating for that - nice grilled chicken salad, Greek salads and the like. Atkins website has a ton of recipes (free to use the site) and lists nutrition content and carbs in each item, and also has them slated for different phases of a low carb diet. I grill a lot of chicken, too. Low carb at fast food - best bet is burgers w/ no bun and no ketchup or onions. And as far as Asian meals go, soy sauce is fine, Teriyaki adds carbs. Again, best of luck to you, hope you find it works as well for you as it has for me. And FYI I have a regular exercise regimen as well.

                                    1. The highest % cacao Lindt chocolate bars (an 80% or 90% or such) have very low carb counts per serving - under 10 - less than half of 'usual' - and don't contain artificial sweeteners. They're just low sugar, and very good if you like dark chocolate. Find them in a grocer's aisle and read a couple labels to see how the higher in cacao they get the lower in carbs.

                                      1. I also recommend a scale that calculates boday fat as well - think you can get one relatively cheaply. For someone like me who doesn't lose weight quickly, it is another source of inspiration - my first week back on induction in Atkins, I only lost 3lbs. but lost a significant %age of boday fat. Again, best of luck, and if you are not already doing so I think it helps greatly to write down what you eat. In addition to keeping you honest, it is a good record to have to see what does and does not work for your regimen.

                                        1. I've been low carbing for about five years, lost 50 lbs and kept it off. I do cheat now and then. On a recent trip to Arkansas had doughnuts and peanut butter pie.
                                          Check out books by Dana Carpender and Karen Barnaby. Her Low Carb Gourmet has excellent recipes. She's the executive chef at the Fish House in Vancouver BC.
                                          A whole lot of great recipes are at lowcarbfriends.com (see bulletin board) and at lowcarb.ca which is the site Karen Barnaby started.
                                          Most commercial products that are low carb are pretty nasty, but locardiner.com has really good, though pricey rye bread and bagels.
                                          Berries and melon are the least carby of the fruits, and yes, pumpkin is allowed. It has enough fiber to counteract the carbs.
                                          Sweet potato, though allowed on South Beach, is much higher in carbs than pumpkin, though winter squash isn't too bad.
                                          Another entertaining website is livinlavidalowcarb.blogspot.com
                                          Good luck!

                                          1. I'm not sure if anyone posted a link to this site yet:


                                            It is an Australian site that has a lot of great easy recipes.

                                            Don't let any nay-sayers get you down. Low carb works well, especially once you begin adding in healthy carbs.

                                            1. Saw this older thread. Am starting back on low carb; went off and kept most weight off, but then got ill and taking various medications led to a big lapse (still 5 lbs. below my max. when I started back on the diet, I am happy about that).

                                              Has anyone tried konjac? I tried that last time around, but it is pretty weird stuff (got different "pasta" forms). Recommendations for the best way to cook konjac pasta would be great!

                                              We've also found that we can "be bad" for one meal per week, go into induction for the next day or two, and not screw everything up. The bad meal does tend to cause some immediate sleepiness, but a full week plus of induction does not seem necessary.

                                              String beans and peppers are big in our house. Red peppers are only 6 net carbs per cup, and great with sour cream or cream cheese.

                                              1 Reply
                                              1. re: rakh

                                                I really like the Shiritaki noodles made with konjac. I buy them both at Safeway (I live in SF) and at the asian markets. There are two kinds, one made with tofu which has a bit higher carb count, and the other only found at asian markets that is ALL konjac and mostly fiber. Still, all kinds are 20 calories a serving or less.
                                                I have been on low carb for 9+ years and it is the only thing that has ever helped me. I have lost a total of 75 pounds and maintained for 6+ years.
                                                Email me any questions.

                                              2. My personal opinion is low carb is another yuppie fad that died out in the 60's because it didn't work and has been reborn to make certain authors and others money. It simply just doesn't work and if you think it does you are not taking into account something else that has changed in your life, more excersize, etc. I lost a tremendous amount of weight on a high carb low fat diet. Just figure it out, 1 gram of either protein or carb is 4 calories, but 1 gram of fat is 9 calories. It's just simple - if the calories in exceeds the calories out that you burn per day you are going to gain weight, it doesn't matter whether it is from fat, protein or carbs.

                                                1 Reply
                                                1. re: malibumike

                                                  It does work. I lost over 80lbs by following a low-carb diet and have kept it off. No other lifestyle factors were involved. Whether you agree with it or not, it is unfair to throw out a blanket statement like "it doesn't work" when it has worked and continues to work for countless people.

                                                2. It works because (if you stick to the diet) your body switches metabolism and appetite decreases; less food is eaten once this happens. People can even gain weight in the first few days before their body changes to low appetite mode. When I am on a low carb diet, it is the only time since I was a child that I felt true "hunger" instead of just craving the taste of foods. Besides, some of us have metabolic reasons to be on such a diet, so indulge us this discussion.

                                                  1 Reply
                                                  1. re: rakh

                                                    Rakh, I totally have experienced this myself. I have been doing lower carbs/sugar since New Years. I have a goal of loosing 200 lbs. I now see that I'm eating when hungery instead of just because I'ts there. Don't get me wrong I still have cravings for huge plates of pasta, but I'm sure even if they were there I wouldn't be able to finish.