Senin, 09 Juni 2014

Do You Really Want To Quit Your Low-Carb Diet?


Mom and Daughter Doing Pushups on the Ground Do You Really Want to Quit Your Low-Carb Diet?
Consider what you're giving up before you go back
to eating carbs.

If you're new to low carb, but you are thinking about quitting, stop and consider what you're giving up.

Don't make that decision hastily.

Make sure you clearly understand how your false expectations might be setting you up to fail. Keto isn't a crash diet. It's a complete nutritional approach to life.


Low-carb diets come with many benefits, but most of those advantages get tossed aside and forgotten once the scale refuses to fulfill your weekly expectations. This is especially true within the first month.

While you might have easily lost a decent amount of weight during the first two weeks of your new eating plan, encouraging you to keep going, moving into week three or four – where weight loss slows down to normal – can be rough.

The weeks that follow Atkins Induction test your determination to turn the low-carb nutritional approach into a lifestyle, rather than using it as just another crash diet.

During this time period, your true motivation for using a ketogenic strategy instead of other approaches to weight loss will come to the surface.

If things haven't gone as you anticipated, you might not make it to the end of the month without wanting to quit. But before you start stuffing your face with carbs again, I highly recommend that you read this post first.

Knowing how body fat is lost and pausing to evaluate what quitting will do for you is the only way to make a responsible choice.

What Causes Weight Loss?


Mom and Daughter Doing Pushups on the Ground Do You Really Want to Quit Your Low-Carb Diet?
What will you GET if you quit
your low-carb diet?

Many people get into the habit of weighing themselves every single day, but that habit can set you up for a lot of unnecessary frustration.

Yes, you're able to be more mindful of what's going on when you climb onto the scale every morning, but the scale doesn't just measure the body fat you're carrying around.


It also measures:
  • water
  • blood
  • muscle
  • organs
  • cellular structure
  • undigested food
Weight loss can come from losing any of those items, as well as body fat, making scale weight highly unreliable for measuring a diet's success.

The amount of weight you lose or gain each week can be from many things other than body fat, so if you're basing your decision to quit Keto on what the scale says, you might be making a vital mistake.

Weight loss doesn't equal fat loss.

It never has. And yet, most people still base their health on the number on the scale.

What Causes Those Huge Initial Low-Carb Weight Losses?


The immediate kasus a low-carb diet creates causes your metabolism to switch from predominantly burning carbohydrates for fuel to predominantly burning fatty acids and ketones instead.

This life-saving adaption often causes huge amounts of weight to be lost in the form of glycogen and water, especially during the initial stages of a low-carb diet.

While you might lose a small amount of body fat during the first two weeks, the water and glycogen loses will be much higher than fat.

In addition, if you don't eat enough protein to cover your immediate needs, you'll also burn a certain amount of muscle or protein tissue, which will show up as lost weight on the scale.

Huge weight losses are nothing to write home about because they often indicate muscle wasting, rather than fat loss.


Is Muscle What You Really Want to Lose?


Huge weight losses on the scale are motivating, but they generally consist of glycogen, water, and sometimes protein structures. These huge losses are no indication of how well your body is burning fat for fuel.

In fact, despite a drop on the scale, you might not be losing any body fat at all.

The lack of carbohydrate forces the body to use an alternate metabolic pathway. This path is an emergency back-up system designed to keep the body alive when glucose is scarce.

The body doesn't expect a lack of carbs to be a long-term problem.

For this reason, it often allows you to shed a tremendous amount of water and even some muscle tissue during the first couple of weeks.

Once the body understands that the famine of carbs won't be over soon, the body begins to implement short-term solutions to what it perceives to be a problem, such as stuffing water into your fat cells, so the fat cells don't atrophy.

This allows those fat-cell structures to remain healthy, functional, and available when carbs are coming in again. The body doesn't know that you are on a diet. It honestly believes you're starving.

Mom and Daughter Doing Pushups on the Ground Do You Really Want to Quit Your Low-Carb Diet?
Body doesn't know what a diet is.
Calorie restriction is considered a famine.



For that reason, the downside to this adaption process is that water retention won't reflect any weight loss on the scale, even though fat loss is actually taking place.

While the water retention is only temporary, many dieters get angry at their inability to control the scale and quit. Others want to see fast weight-loss results because they want to imitate the success they see in others.

If you need to be showered with rewards every time you eat on plan, going Keto will be a rough ride.

We are all individuals and getting the same results as someone else isn't always possible. Neither do you have any control over your mind's backup systems and adaptions to scarcity.

Have You Ever Been on a Diet Before?


If you've been on a weight-loss diet before, adaption often occurs quicker, depending on how long you were on that prior diet and how severe your calorie restriction was then.

The larger the calorie deficit and the faster you quit your last diet, the quicker you will adapt the next time you try to diet. When your body knows that you never last a month or two on any diet scheme, that is what it will expect you to do again.

In the meantime, the body simply does what it needs to do to stay alive, such as:
  • lowering your metabolic rate
  • shutting down non-essential body systems
  • or making you feel more tired and lethargic than normal
These adaptions slow down the rate at which your body uses its stored fat supply, so any initial metabolic advantage the eating plan offers is quickly neutralized if this isn't the very first time you've gone on a low-carb diet.


First timers can lose a large amount of weight before they become fully fat adapted. Comparing yourself to someone who has never been on a low-carb diet before, or even someone who needs to shed over 100 pounds, isn't realistic.

If you get mad and start overeating carbs again, it will only be harder the next time you try to diet.

A Low-Carb Diet is Not a Crash Diet


This is one of the biggest mistakes I see. 

A lot of people expect Keto to perform miracles it was never designed to do.

On the scale, water fluctuations look like a stall or weight regain, even though your body is still using a portion of its fat supply to furnish your daily caloric needs. This is because water is being used to replace the mobilized fat, masking any weight reduction on the scale.

A low-carb diet is not a crash diet.

The amount of fat that can be mobilized, used for energy, or stored on a daily basis is limited, regardless of the type of diet you're following. There is nothing magical about Keto that will allow the body to override biochemistry.

While those who are carrying around a tremendous amount of extra fat can lose more weight than those who are thinner, the body is still limited to how much fat it can actually mobilize and use each day.

You can't gain 10 pounds of fat in a single day, for example. That's impossible.

If you go to a party and eat something carby, it will refill your glycogen stores. Along with the glycogen, your body will store the amount of water it needs to process that glycogen. This normal body process can account for a several-pound weight gain after a single indulgence.

However, those pounds are not body fat, so when you go back to eating your ketogenic diet, the glycogen and water will get used fairly quickly, causing those pounds to disappear.

You also can't lose body fat quickly either. At least, not as fast as most people believe they should.

How Much Weight Can You Lose on a Low-Carb Diet?


While genetics plays a huge role in how quickly you can ditch the pounds, on an average, the body is able to mobilize and burn about 1 to 2 pounds of body fat per week. That's an average.

A smaller woman might only be able to use one-half a pound per week while a larger man might be able to mobilize 3 or 4 pounds if he is super heavy.

If you're losing more weight than 1 to 3 pounds per week, you're probably burning muscle tissue for energy rather than body fat.

Burning muscle for energy will cause the number on the scale to go down, making it look like you're achieving your weight-loss target, but at what cost?

Burning muscle reduces your overall metabolic rate.

The lower your metabolic rate, the less your caloric deficit will be, and the less your calorie deficit is, the slower your weight loss will be, so in the next section, I'll talk about what you believe quitting your low-carb diet is actually going to get you.

What Will Quitting Your Low-Carb Diet Do for You?


A low-carb diet is not a sprint.

Depending on how much weight you need to lose, it is going to take anywhere from several weeks to several years to hit your sasaran weight.

In 1975, for example, when I was merk new to low carb and only needed to lose 40 pounds, Atkins 72 helped me ditch that excess body fat in as little as 6 weeks.

In 2007, after I taught myself how to walk again, I was much heavier from being bedridden for 2 years. I had gained 80 pounds on top of the amount I was trying to lose in 2004, and had several un-diagnosed health conditions, so it took me a long time to find the tweaks that would make the Atkins Diet work for me.

However, these time frames are not different than other weight-loss plans. You didn't put the weight on overnight, and you're not going to correct the kasus overnight either.

Low carb is a nutritional approach that focuses on correcting metabolic and hormonal imbalances that can often interfere with weight loss, but that doesn't make them superior to other alternatives.

A lot depends on your metabolic condition.

What a low-carb diet does is lower your appetite, which makes calorie restriction comfortable and easier to stick to.

If you don't have a larger-than-average appetite, and don't crave sweets and starches, then quitting your low-carb diet and going back to how you used to eat might make sense.

But what will you gain by doing that?

Without being in the state of ketosis, many dieters find reduced-calorie diets uncomfortable and hard to stick with.

While the initial water fluctuations of a low-carb diet can certainly be frustrating, many believe the benefit of hunger reduction is worth the extra time it takes to become fat adapted. Whether that's true, or not, is up to you.

It all comes down to what you want:

If you want a diet plan that's easy to follow, curbs your cravings and hunger, and helps to balance your hormones, then a low-carb lifestyle might be what you're looking for.

If you'd rather go with a diet that promises you fast weight loss in exchange for a lower calorie intake, then maybe a higher carb plan would be best. Higher-carb diets are also appropriate for those who feel like crap when eating at severely reduced carbs. Everyone doesn't have the necessary genetics to burn fats for fuel easily.

If you just want to eat without caring about what you look like, you can always go back to mindless eating as well. While society tends to frown on such things, as a responsible adult, you're free to take charge of your own health and lifestyle.

The ultimate question is always the same:

What can you live with?


How To Cope With Slow Weight Loss


 The anxiety that comes with false expectations about how quickly you can lose weight doin How to Cope with Slow Weight Loss
Anxious about the rate at which the pounds are coming off?
Keep Calm and Keto On

The anxiety that comes with false expectations about how quickly you can lose weight doing Keto only makes you miserable. Getting upset doesn't change what's happening. All you can change is your perspective.

Several years ago, there was a member of the Atkins Support group who started at over 500 pounds. Through the help of the Atkins Diet, she managed to carve off 70 of those excess pounds before she gave up trying, and walked away.

She eventually came back to the low-carb lifestyle, but she was extremely depressed when she did. Losing 70 pounds had taken her a full year and she still had such a long way to go.


Her frustration reminded me of a special on cable television that hubby and I watched a few years ago. It dealt with several people who were morbidly obese, like I was in 2007, and talked about their problems and trials trying to get the weight off by using a low-calorie diet.

Most of the people showcased had failed to reach their weight-loss goal, mostly due to hunger, and partly because they thought they were strong enough to go it alone.

It was such a disturbing show . . .

I could really relate to both the Atkins Support Member, as well as the dieters on television. I know exactly how they all felt. At the time, I thought it was a serious injustice to hide the option of a low-carb diet from those struggling dieters.

As time went on, I eventually had to face the fact that just because you choose a low-carb diet, that doesn't mean you'll be able to drop the weight and stay thin for good.

Many people do not lose more than a pound of body fat per week, and some people lose quite a bit less.

For that reason, this post will share with you how much weight I actually lost during the very first 6 months on Atkins (in 2007), before I started tweaking, and let you in on the secrets that helped me put that slow weight loss into perspective. I know it will help you, too.

 The anxiety that comes with false expectations about how quickly you can lose weight doin How to Cope with Slow Weight Loss
Put how far you've come
 into proper perspective!

How Much Weight I Lost in the First 6 Months on the Atkins Diet


In 2007, I still believed in Atkins Magic.

To me, the obvious answer to save these obese individuals from their personal misery was to put them on a low-carb diet. But no one was giving them that option on the show.

Even in the face of their failure, the show hosts kept insisting that a low-calorie diet was the only way to go.


I felt so helpless because there was no way to share the information about low carb that they needed to know.

All I could do was just sit there and feel their helplessness, sorrow, and desire to be something different from what they currently were.

I really understood the pressure they were under, the way their inner critic spoke to them, and how inferior they felt because the weight just wouldn't come off like it did for others.

In fact, both the Atkins Support woman and the women on television caused those same ugly feelings to come to the surface for me.

I had been feeling the same kind of frustration, due to my own slow weight loss, but I had been trying to bury it.

In my heart, I knew that low carb was the only chance I had, but I wasn't just a snail at losing the weight. The weight was coming off much slower than that. I was dangerously close to doing something desperate.

Why?

Because after 6 months of following the Atkins Diet, I had only lost a total of 35 pounds!

 The anxiety that comes with false expectations about how quickly you can lose weight doin How to Cope with Slow Weight Loss
Low carb was the only chance I had to redeem myself,
but it's hard to remember that when frustrated
by slow weight loss.


Those 35 pounds came to about 5 pounds a month, which included all of the water weight and glycogen you lose on Atkins Induction.

Today, after a lot of self-experimentation, I know that initial glycogen and water loss (for me) comes to about 8 pounds. This means that within those first 6 months, I'd only managed to carve off around 27 pounds of body fat, and some of that weight was probably muscle.

The Secret to Coping with Slow Weight Loss


It can be very overwhelming to look at the path in front of you when the end of that path is no where in sight.

And yet . . .

As I sat in front of my computer that morning, the partial success these women had, and the beauty of that partial success, caused me to visualize a 70-pound wall of butter that the woman on the Atkins Support List had lost!

I honestly don't know where that image came from, but that was one heck of a wall!

Certainly, a 27-pound wall of butter was one heck of a wall, as well, especially when you consider that it takes 108 sticks of butter to make up 27 pounds!!! That's a lot of body fat I used over those months.

 The anxiety that comes with false expectations about how quickly you can lose weight doin How to Cope with Slow Weight Loss
4 sticks of butter make up 1 pound of body fat!
So how many sticks of butter have you lost already?

At that moment, I realized that we all have something to be proud of. No matter how small our past accomplishment has been, it is still forward movement.

We are progressing toward our sasaran weight or size.

Even now, after having circled back around to almost what I weighed in 2007, but not quite, thank goodness, I have still managed to carve off 25 pounds this past year just from:
  • eating less
  • paying attention to what I'm putting in my mouth
  • controlling my carb intake
  • and eating only when I'm actually hungry
I know that sounds like a small accomplishment, especially when you compare it to what I was losing on my own version of the Atkins Diet, but that's still a 25-pound wall of butter.

As such, it deserves to be recognized, embraced, accepted, and celebrated for what it is:

SUCCESS!

Stay Focused on the Present


For those who are morbidly obese, the world can be a desolating and hopeless place.

But if we can just learn to keep our attention firmly focused on what we are currently doing to change that fact and not obsess about the future, which may or may not happen, the longing desire for a better life has a very good chance of happening.

Nothing is guaranteed, of course, but if you give up and go back to your old mindless eating habits, just because the weight is coming off slower than you hoped it would, then failure IS guaranteed.

Because eating like we ate before created what we were.

If that's what you want, then fine. Go at it. I'll support you every step of the way.

However, if that's NOT what you want, then it's time to do what's necessary to hit the sasaran you're aiming for.

Unlike those poor souls on television, who were similar to ships without any sails, you have the blessing of Keto in your hands. Even if you have to tweak it, by:
  • eating less fat and calories
  • eating more fat and less protein
  • lowering your carbohydrate intake
  • upping your carbs and lowering your fat
  • giving up all sugar substitutes and desserts
  • staying away from your trigger foods
Or any other tweak that's necessary to make it work for you, it can still be the solid foundation upon which you can build a healthy eating style that you can live with for the rest of your life.

As a responsible adult, the ball is in your court, which sets up the following questions:

What are you going to do with the truth? 

Are you going to whine about the length of time it has taken you to get this far, and waste the precious time you have been given to make something different of your self?

Or, are you going to go out and do whatever it takes to set your self free from the bondage of overweight and obesity?"

Today, I understand that there truly is NO ONE ELSE who can do the work required to experience the freedom of being in charge of your being. There is NO low-carb magic and NO low-carb savior that will save you from being fatter than you want to be.

Losing weight requires you to set up an energy deficit, peculiar to you, so it is something you have to DO for your self.

Others can offer advice, tips, ideas, and potential solutions, but they cannot do it for you. You have to do those n=1 experiments for yourself and find your own sweet spot for losing.

So, are you IN or OUT?



Can You Do The Atkins Diet While Pregnant?


Top Brown Shoes with a Few Scattered Toys Can You Do the Atkins Diet While Pregnant?
How I ate low carb while pregnant.

Doing low carb while pregnant used to come with loads of controversy. Today, the Atkins Nutritionals, Inc. company recommends Atkins 40. Since Atkins 40 didn't exist in 1975, here is how I ate low carb while pregnant.


The Atkins Diet has traveled quite a distance from its humble beginnings in 1972, but that first Atkins kegiatan gave me a strong foundation from which to build the diet that would eventually allow me to lose over 100 pounds.

These prior experiences that I had were essential to the creation process. They helped me sort out the low-carb myths from the facts, and design a diet plan that worked for me.

Today, I can see the helpful patterns and realities that I couldn't see as I was traveling through the challenges.

Like all things in life, the path we travel is often circular, rather than straight. We are so sure that we KNOW what we want, even though we don't possess the self-knowledge required to understand.

In my 20s, I thought I knew it all, and that the Atkins Maintenance plan was going to be a breeze. All I had to do was weigh myself every day and if the number was higher than a 5-pound gain, I would just jump back onto Atkins Induction.

That worked . . . for awhile, but honestly, I wasn't strong enough to go it alone, so by mid 1976, I had regained all the weight I had lost, plus more.

When I woke up, I ran back to Atkins 72.

The weight gain was oh-so-common when you live your life in office dresses and sweat pants. You don't see the pounds creeping back on until it's too late. Fate has a weird sense of humor.

Top Brown Shoes with a Few Scattered Toys Can You Do the Atkins Diet While Pregnant?
Maintenance is harder than you think.
It's easy to go mind-blind and gain the weight back.



About a month after returning to Atkins, and getting to 150 pounds, I discovered I was pregnant.

Can you even follow the Atkins Diet while pregnant?

In 1972, Dr. Atkins revealed that he recommended low carb to all of his pregnant patients, but what exactly did he mean?

[This is part 2 of a multi-part series that reveals How I Lost Over 100 Pounds Tweaking the Atkins DietIf you haven't read it yet, click on the above link. There, you will also find all of the other links in the series, as they become available.]

Top Brown Shoes with a Few Scattered Toys Can You Do the Atkins Diet While Pregnant?

Dr. Atkins View on What is Appropriate for Pregnancy


Before I get back to my story, I want to give you the quote about pregnancy that Dr. Atkins published in the 1972 Second Edition book. This is taken from the question and answer section in the back:

Q: Can I follow this diet during a pregnancy?

A: I recommend this diet to all my pregnant patients; I certainly cannot recommend to them that they load up on carbohydrates. Most obstetricians do a good job, however, of preventing an undue weight gain during pregnancy.

That stance was still valid in 1984.

I don't know if Atkins clarified the point in 1992, since I no longer have access to that book, but in 2002, he did. In fact, Dr. Atkins felt is was so important that he mentioned it four times in the 2002 version, but I'm just going to quote one of them so you know what his stance was shortly before he died:

“Also, pregnant women and nursing mothers may do the Lifetime Maintenance phase but should not do any of the weight loss phases of Atkins.

Over and over again, he said that the weight-loss phases were not appropriate for pregnant women and nursing mothers, including pre-maintenance.

This is an important point to understand because today, the ANA recommends Atkins 40 for those who are pregnant or nursing, which is not complementary to Dr. Atkins perspective, so what exactly did Dr. Atkins mean by Lifetime Maintenance?


What is Lifetime Maintenance on Atkins?


While some people have interpreted Dr. Atkins statements to mean absolutely no ketosis, Lifetime Maintenance is eating at your Critical Carbohydrate Level for Maintenance and taking in enough calories to maintain your current weight. 

It would be unhealthy to move to a level of carbs and calories that would cause a huge energy surplus, so today, I realize that a healthy low-carb diet for pregnant women may or may not involve ketosis. Ketosis isn't the deciding factor in whether it's safe to restrict carbs. Your insulin sensitivity would be a better determinant.

This means you don't have to eat over 100 carbs per day or even go back to your old way of eating. If you go back to eating how you ate before, you'll become what you were before.

There's no way around that.

Top Brown Shoes with a Few Scattered Toys Can You Do the Atkins Diet While Pregnant?
Going back to how you ate before Atkins
will only make you fat and unhealthy.


How you ate then, good or bad, is what created your obesity, so it doesn't make sense to force you to go back to an unhealthy, mindless diet.

The urges you get and your own personal rules for living are still functioning as they always have, and those old thought habits will take over if your new lifestyle hasn't become second nature to you yet.

You don't want to destroy what you've already accomplished, so eating more carbohydrate than your body can use is ridiculous, but you still need a nutrient-dense diet that supports healthy growth for the baby.

I didn't have this clarification in 1977, and I was so sick that I probably wouldn't have listened anyway. There was no way I was going to count carbs and calories, staying within a tight margin, when I could barely get out of bed in the morning to go to work.

In all honesty, my first pregnancy isn't all that clear in my memory. My sense of time is distorted. The challenge was simply to keep going when the mind really didn't want to.

What I Ate for the First Three Months While Pregnant


By mid 1976, diet sodas had hit the shelves, but my pregnant body rejected it. I couldn't eat or drink anything that contained sugar substitute.

I couldn't eat junk food either, so real sugar wasn't that much of a problem, except for an occasional Dr. Pepper that I sometimes needed to get through the work day. I ate no cookies or cakes or potato chips or anything like that. I was lucky to be able to eat food at all.

Where many pregnant women only suffer with morning sickness when they first get up, or smell something that doesn't agree with them, I had it all day long. Around the point where I missed my first period, all smells, everywhere I went, were highly magnified, and most of them were nauseating.
  • I couldn't eat breakfast.
  • I couldn't eat lunch.
  • I could only eat dinner shortly before I went to bed.
  • If I ate any earlier in the day, it wouldn't stay down.
So, for the first two or three months, I did what the low-carb community would call Intermittent Fasting today, but it was by default. I didn't do it deliberately. It was just the only way that I could get something to stay down.

The doctor's office told me to eat Lipton chicken noodle soup and munch on soda crackers throughout the day, but I opted for something more substantial.

I picked up a family-sized box of Banquet Fried Chicken and a few cans of green beans, and lived on that.

The frozen chicken was easy-to-fix late at night, and salty. I don't remember what the carb count was for the chicken because I wasn't counting, but breading in those days hadn't gotten out of hand yet, so I'm guessing it was less than 20 carbs.

[After checking the Banquet website, the nutritional stats say 10 net carbs for a 3 ounce portion, so my original estimate was pretty close.]

All I cared about at the time was giving my body the protein it needed.

I ate two pieces of chicken just before going to bed, with maybe half a cup of green beans, and nothing else during the day. I managed to sleep through the resulting nausea, so there was no gag reflex to reject it.

My now-ex tried to get me to eat french fries once. Despite the fact that I couldn't eat lunch, he still insisted on taking me out. After dropping me back off at work with the fries and a Dr. Pepper, I threw the fries in the trash and sipped on the soda throughout the afternoon.

At my 12 weeks checkup, the doctor tried giving me a Vitamin B-12 shot. He said that it would give me some relief for about a week. I was shocked at just how quickly it worked. Within only a few minutes, the nausea was completely gone!

Don't remember what I ate that day.

However, by the next morning, the nausea was back with a vengeance, so the doctor never gave me another one. He said it would be too expensive to give me an injection every single day. I think they cost something like 10 bucks each.

He did give me a prescription for something to help combat the nausea, which helped quite a bit. It didn't take all of the sick feeling away, and I still had to be careful about what I ate or smelled, but with the meds, I was able to eat:
  • a couple of soft boiled eggs for breakfast
  • a little bit of chicken vegetable soup for lunch
  • and Banquet chicken with canned green beans for dinner
At 16 weeks, the doctor was thrilled that I hadn't gained any weight.

Since I'd been on the meds for a good month, I had been able to add fruit to my diet, which I took with me to the office. I was also able to enjoy a wider variety of vegetables. I'd also added a piece of whole-grain toast to my soft-boiled eggs for breakfast.

Occasionally, I'd have a half a cup of mashed potatoes with my chicken dinner instead of the vegetables.

Potential Gestational Diabetes


Although my weight was stable, the doctor was concerned because I was spilling sugar into my urine.

I got a stiff warning about not dieting while pregnant, but he backed down after I told him exactly what I was eating. He said the lack of weight gain was probably because I was eating a healthy diet that didn't include potato chips and candy bars.

However, he wanted to watch my blood sugar. He suspected that I might have gestational diabetes.


All women become insulin resistant to some degree while pregnant. This resistance to insulin places less control over glucacon, which tells the liver to dump its glycogen supply into the bloodstream to feed your body's cells, organs, and brain.

Since a pregnant woman has to supply enough blood glucose for both self and baby, this is a perfectly normal situation.

In some women, however, the blood glucose situation gets out of hand. Possibly, because you either can't make enough insulin to keep glucagon in check or you were insulin resistant before you got pregnant.

Your blood glucose passes through the placenta to the baby, so if your blood glucose is high, the baby's blood glucose will also be high. This triggers the baby's pancreas to secrete additional insulin to handle the load.

Extra blood sugar also causes the baby to grow larger than normal, defined by the Mayo Clinic as a baby that is 9 pounds at birth, or larger.

Due to the excessive insulin in the baby's body, additional complications at birth may include:
  • respiratory problems
  • jaundice
  • hypoglycemia
Today, gestational diabetes is taken far more seriously than it was in 1976. Many doctors, if not all of them, will screen you for potential gestational diabetes around 24 to 28 weeks, whether you have sugar in your urine or not.

Luckily, at 20 weeks, my urine was clear, even though I was eating more carbs than the month before.

My New Pregnancy Diet


My diet at home didn't change all that much, but I became more conscious of what I was eating and drinking throughout the middle trimester. This was before the advent of the Internet, so I was at the mercy of books I could get at the local public library.

Many books told me it was perfectly safe to diet while pregnant, but weight-loss goals should be aimed at keeping your weight stable, rather than seeing a fat loss on the scale. True fat loss would then manifest after you delivered. Since this coincided with what Atkins taught in 1972, it's basically what I did.

I ate only when hungry, just enough to satisfy, and didn't eat anything when I was not. I stuck to what I believed were healthy or semi-healthy foods, and avoided all junk, except for an occasional bowl of ice cream or a Big Mac.


Top Brown Shoes with a Few Scattered Toys Can You Do the Atkins Diet While Pregnant?
I never had odd cravings. I just ate real food.
But I also ate just enough to satisfy and
I didn't eat if I wasn't hungry.

I never had odd cravings. Mostly what I craved was meat and vegetables, just real food, so that's what I ate.

Occasionally, I would go out to lunch with my co-workers. They were partial to a local all-you-can eat pizza buffet, but the company also served broasted chicken, which was chicken fried in a pressure cooker using minimal oil, so I usually ordered the two-piece chicken with a few deep-fried potatoes.

I tried to eat the chicken with a salad kafetaria once, but the salad didn't settle on my stomach very well.

More Wacky Blood Glucose Levels


At 24 weeks, there was sugar in my urine again.

Sugar in the urine is Glycosuria and occurs when the body excretes some of the excess blood glucose.

In normal conditions, the kidney absorbs the glucose and sends it back to the bloodstream. The kidney can't handle a huge load, though, so when your blood glucose rises above 180 mg/dl, some of that glucose will show up in the urine because the kidney dumps it instead of recycling it.

I was never told how much sugar was spilling over into the urine, but even a trace indicates that your blood glucose is above 180 mg/dl.

It also wasn't well known then that most women who go into gestational diabetes have Type 1-1/2, rather than Type 2. They make enough insulin to cover their own needs, but can't make enough when pregnant.

There were two doctors at the clinic I was going to, so the second doctor looked over my records, and also gave me a stern warning about dieting because I still had not gained any weight. Again, I recited what I was eating, and again, the doctor backed down.

They were not used to someone eating healthy foods while pregnant, I guess.

At 28 weeks, my urine was clear. The doctor didn't know what was going on, but said he wouldn't test me for diabetes unless I had sugar in my urine for two months in a row.

I never did. It was always every other month, like clockwork.

Why I was Nauseated All the Time


I ran out of prenatal vitamins and had to go a couple of weeks without them.

Miraculously, the nausea also left around the same time. I still couldn't eat junk, but I was finally able to eat a salad. I also started craving ice cream, but we didn't have any in the house, so I pushed through the cravings by feeding them more meat. Oddly enough, upping the protein content of my diet caused my cravings for ice cream to go away.

Once the vitamins arrived, however, I had a total relapse.

I had to go back to my initial Intermittent Fasting routine. After a week of not being able to eat anything but Banquet Fried Chicken and canned green beans again, it finally dawned on me that maybe the iron in the vitamins was making me sick. I stopped taking the vitamins, just to test, and the nausea left.

Needless to say, the vitamins went into the trash.

The Last Trimester


At this point in my pregnancy, I was no longer ill, so I moved to a healthy whole-foods diet. I didn't actually limit carbs, but I was partial to:
  • protein foods
  • vegetables
  • white potatoes
  • fruit
  • whole-grain bread
I also started eating tacos again.

Oddly enough, at 32 weeks, my hunger suddenly went through the roof. No matter how much food I ate, I simply could not get full.

I also started to gain weight starting at 33 weeks.

I put on about a pound a week, which the doctor said was normal, since the baby grows a lot between 32 and 36 weeks.

By 37 weeks, I was up an additional 7 pounds, for a total of 10. The doctor was pretty upset about that 7 pound gain. After months of congratulating me for not gaining very much weight, now that I was, he was irritated and lashed out at me for eating too much junk.

I hadn't eaten any junk. I couldn't. I just ate more than I did before, but he didn't believe me.

After Delivery: Weight Loss Results


There were complications, not due to what I had been eating (just want to make that clear), so they prepped me for a "C" section, but labor went too quick for that.

If I remember correctly, it took less than four hours from start to finish. The baby was so big, and came so fast after my water broke that I was in the delivery room for a full hour after delivery, while the doctor made repairs.

The baby weighed almost 10 pounds and had severe jaundice. This is the same son who would later be diagnosed with Gilbert syndrome, a genetic liver abnormality where the liver doesn't break down bilirubin in the bloodstream fast enough.

The condition is hereditary and you only get it if both of your parents either have the condition themselves or are carriers for the gene.

The hospital kept me in intensive care for two days because they couldn't stop the bleeding. Eventually, they gave up trying to get me to clot, put me in a regular room, and just watched me closely. [This is a symptom of celiac disease.]

I was released to go home after 4 days.

I completely lost my appetite.

With zero interest in food, I literally had to force myself to eat anything for dinner. Just the thought of food and eating made me feel ill, so I did quite a bit of fasting during that time. I found the site of food disturbing.

Everyone around me was frustrated and concerned about my lack of appetite. I didn't understand what they were upset about. I was happy to have lost all interest in food. I didn't see it as a bad thing.

My now-ex insisted that I order a small side salad when we went out to dinner, instead of just sitting there nursing a glass of ice water. I did that, but it wasn't easy to choke it down.

I don't know if forcing those salads triggered something or if my appetite would have returned on its own anyway, but by my 6-week checkup, I was eating again.

At weigh-in, I'd lost 30 pounds, for a net loss of 20 pounds!

The doctor was thrilled and apologized for being so rude at my last appointment. It was ALL baby! he said excitedly.

He did test me for diabetes, finally, but it came back negative.

“Your blood sugar is high enough to make you fat,” he said, “but not high enough to be called diabetes. You probably did have gestational diabetes, since the baby was so big.”

This supports the idea that gestational diabetes is found in those with Type 1-1/2. I made enough insulin to keep below a diabetes diganosis after delivery, but not while I was pregnant.

Nothing was said about my blood's inability to properly clot after delivery. Today, I suspect it was due to celiac disease. A lack of Vitamin K is very common in celiacs, and since those bleeding problems corrected themselves after going gluten free, it suggests that I've had this autoimmune condition for a very long time.

Another Doctor-Prescribed Low-Carb Diet (in Detail)


In my own experience, low-carb diets are not new, and certainly not as revolutionary as I thought they were in 1975.

I've had a lot of doctors try to hook me up with some version of a low-carb diet plan, so I really wasn't all that surprised when the doctor brought up a low-carb diet that was supposed to solve my overweight perkara for good.

With a net loss of 20 pounds, I must have weighed about 130, so I was no longer obese. Just 30 pounds overweight. The doctor told me about this fantastic low-carb diet that I really needed to go on, and promised me that I could lose 10 pounds a month if I took it seriously and stuck with it.

Within 90 days, I could be a new person.

Apparently, he was on the plan himself and he'd lost 20 pounds in two months. I wasn't really sure if it would work, as it was higher in carbohydrate than the Atkins Diet recommended, but I figured it wouldn't hurt to hear him out.

He ran for his desk and brought back a sheet of instructions:

Breakfast:

  • 1 ounce Total cereal
  • with low-fat milk
  • small banana or a few strawberries
He said the cereal was not negotiable. It had to be Total, for the vitamins and minerals. If I was craving eggs, I could have one or two, but I had to eat the full ounce of Total every morning.

Lunch:

  • 6 ounce can of tuna, packed in water
  • ½ cup low-fat cottage cheese
  • up to ½ pound steamed vegetables
  • with a pat of butter
He told me to mix the tuna and cottage cheese together, instead of using mayo.

Afternoon Snack:

  • 1 apple

Dinner:

  • 6 to 8 ounces of meat, poultry, or fish
  • up to ½ pound steamed vegetables
  • with a pat of butter

“Once a month, when you go out to eat, you can order a side salad with regular dressing and a baked potato with butter to go with your meat entree,” he said. “By keeping the potato a “going out” thing, you elevate it from just an everyday food to something special. It will give you something to look forward to.”


This sajian contains about 65 to 85 carbs, depending on the type of vegetables and fruit you choose. Asparagus, spinach, and broccoli are super low in carbs, while brussels sprouts, onions, and tomato are higher. That banana will cost you 20 carbs, while strawberries are only 5 to 8.

New Low-Carb Diet Results


I have no idea if my Critical Carbohydrate Level for Losing (CCLL) was that high, or not. All I know is that at 45 total carbs, on Atkins, the urine test strips were still testing dark purple.

Between having to eat the exact same cereal every single day and that nasty tuna-cheese mixture for lunch, I only lasted a few days.

The bodybuilding community eats this way all the time, and has good luck with it, but even my own Protein Sparing Modified Fast, which I'll talk about in a future post, was much more palatable than this low-carb sajian was.

I just couldn't choke it down, and especially not day after day.

To make matters worse, my State Disability check for maternity leave didn't show up in time to pay the mortgage, so the house went into foreclosure, and we ended up selling to get out from under it all.

Life turned into a huge financial nightmare, and my low-carb diet got lost in the shuffle.


Part 3: My Second Attempt at the Atkins Diet (an in-depth view of Atkins 92, how I did the diet, how fast it came off, and Dr. Atkins real perspective on fiber in 1999)

How To Make Your Own Salty Chicken Broth


How to Make Your Own Salty Chicken Broth How to Make Your Own Salty Chicken Broth
Making Your Own Chicken Broth at Home is Easy

[Some of the links in this post are affiliate links. If you decide to purchase something after using one of those links, I might receive a small financial compensation, at no cost to you.]

Low-carb diets are dehydrating because the kidneys dump extra sodium along with those ketones. Salty chicken broth is an easy way to replenish your sodium stores, keep electrolytes in balance, and avoid the Atkins Flu.

Here's how to make your own salty chicken broth at home.


Whether you're following Atkins, Keto, Nutritional Ketosis, or some other LCHF plan, avoiding the misery that comes from the Atkins Flu is as easy as keeping your electrolytes in balance.

Going into ketosis can upset your mineral levels because of the amount of water you lose during the transitional period. Glycogen, the storage form of carbohydrates, requires a lot of water to process. Lose too much water, too quickly, and you'll flush out:
  • sodium
  • magnesium
  • potassium
  • calcium
  • and other important minerals 
When your electrolytes are out of whack, you'll feel like you have the flu. You'll be tired, cranky, dizzy, and sick to your stomach. You might also start having headaches, leg cramps, brain fog, and feel shaky.

While some people attribute the symptoms of the Atkins Flu to sugar or carbohydrate withdrawal, and others believe you aren't eating enough fat, the number one reason for feeling like crap after you ditch the carbs is a lack of sodium.

To nip the Atkins Flu in the bud, the remedy is simple:

Make your own salty chicken broth! This post will show you how.


How to Make Your Own Salty Chicken Broth How to Make Your Own Salty Chicken Broth

What's the Difference Between Chicken Broth and Bone Broth?


For decades, chicken broth has been the home remedy for a cold, flu, virus, digestive problem, or anything else that ails you. For that reason, I learned how to make chicken soup from a very young age.

Science has been slow to figure out why, but my own theory is: glutamine.


Glutamine is a non-essential amino acid, which means the body can make it from other substrates. You don't have to eat it every day because it's stored in your muscles. However, if you:
  • are under emotional or physical stress
  • have an infection or wound
  • were recently injured
  • suffer with a bowel disorder
  • have a compromised immune system
Your higher cortisol levels can lower your body's stores of glutamine.

Glutamine is the amino acid that feeds your intestinal lining, so if the body can't make enough on its own, or you're using up what you make due to stress, your gut barrier will suffer.

Instead of protecting your bloodstream from viruses, bacteria, undigested food particles, and other debris, the cells won't have the necessary strength to keep invaders out.

While the immune system is a great backup system that can step in when the intestinal barrier fails, a weak intestinal lining will keep the immune system consistently on high alert and reacting.

With plenty of glutamine, however, the spaces between the cells will tighten up and get back on the job, which might be why chicken soup has always been so healing. Chicken soup also makes a great way to maintain the integrity of your gut lining, even if you don't currently have any problems.

While most of the glutamine your body makes goes to feed the intestines, glutamine is a non-essential protein that's found throughout the body.

The trendy broth right now is called bone broth.

It can be made with any animal bones you like.

However, bone broth differs from traditional chicken broth because you use vinegar in the water to help break down the mineral composition of the bones.

How to Make Your Own Salty Chicken Broth How to Make Your Own Salty Chicken Broth
Bone broth can be made with your favorite animal bones.
It is slightly different from traditional soup broths.


Vinegar causes calcium, magnesium, potassium, and glutamine to leach from the bones into the water.

Since I'm a big Adelle Davis fan, a biologist who used to write nutrition books and cookbooks when I was a young mom, I've always made my chicken broth that way.

Bone broth isn't new.

It's just a fancy name for soup broth where the bones have been simmered over the stove in a water-vinegar combo for several hours.

Salty chicken broth isn't always made this way. You can certainly whip up a quick, tasty, chicken broth suitable for Atkins Induction using chicken bouillon or paste, but chicken paste will cost you 2 carbs per teaspoon, so this post is going to teach you how to make the real thing.

What Part of the Chicken is Best to Use for Chicken Broth?


Soup broth is one of those places where you have to use at least some form of dark meat chicken.

While a whole chicken is fine, if you opt for just the chicken breast, your broth won't be as rich and flavorful as it would be with wings, legs, thighs, and chicken backs.

How to Make Your Own Salty Chicken Broth How to Make Your Own Salty Chicken Broth
Dark meat makes the best chicken broth.
You can use legs, thighs, wings, or backs.


I do make white-meat soups and stews, but I add the breast meat to an already flavorful chicken or turkey broth.

I never use chicken breast to make the broth itself.

If you're on a tight budget, use whatever dark-meat chicken parts are the most economical.

When my kids were little, I used to buy chicken backs in huge packages for less than a dollar, but I never see them sold like that any more. With the advent of the hot-wing craze, chicken wings are far too expensive today to be turned into soup.

You can also save leftover bones or the backs and wings from whole chickens in a zip-lock bag in the freezer. Although using a whole chicken is traditional, I'm not going to tell you to do that because whole chickens are not always the best buy.

At least, not in Utah. And not here in Texas either.

In Utah, a whole chicken costs around 1.50 a pound, where thighs are only 99 cents in bulk at Costco, and legs can often be picked up for even less than that. Here, in Texas, a whole chicken is closer to a dollar a pound, but I can get chicken leg quarters from Kroger for only 69 cents a pound.

If whole chickens are less expensive in your area than parts, you can either use a whole chicken or cut off the wings and back, saving them in a zip-lock back in the freezer until you have enough for a pot of broth.

We have a small upright freezer that I bought at Sears about three years ago when it was on sale for $300, so I normally use legs, thighs, or leg quarters for this chicken broth recipe.

What Type of Soup Pot Do You Need?


How to Make Your Own Salty Chicken Broth How to Make Your Own Salty Chicken Broth
Once you decide what parts of the chicken you're going to use for your homemade broth, you'll need to set yourself up with a soup pot that's large enough to handle those soup bones.

You don't have to go out and purchase a top-of-the-line stockpot. For decades, I used a Granite Ware Stew Pot for both soups and stews. I've also made chicken broth in a crock pot.


The only downside to using a cheap pot is that you'll need to keep a closer eye on the water content, so the chicken meat and bones stay covered throughout the cooking process. Since steam escapes during cooking, you'll need to replace the water often, and this includes a crock pot.

Some cheaper models don't have tight fitting lids, so the liquid you add at the beginning will often steam away.

How to Make Your Own Salty Chicken Broth How to Make Your Own Salty Chicken Broth
Today, I use a Cuisinart Classic Stockpot for quick soups, which I got as a gift from Cuisinart for buying their Multiclad Pro Stainless Steel Cookware Set a couple of years ago, but the Multiclad Pro offers triple insulation for better heat distribution if you're planning on simmering your broth for a long time.

Alternatively, I sometimes use an Aroma Digital Slow Cooker.
How to Make Your Own Salty Chicken Broth How to Make Your Own Salty Chicken Broth
This handy pot also steams vegetables and meats. If you're close to pre-maintenance or on maintenance, it will also steam brown rice and other whole grains like quinoa.

The most important aspect of the pot you choose for soup is size.

While cooking the broth down will intensify the flavor, initially, you'll need to keep the meat and bones completely covered with water, so how big a pot you need depends on how much chicken broth you plan to make.

How Much Chicken Broth Should You Make?


Atkins Nutritionals recommends that you drink at least 1 to 2 cups of salty broth every day until your body adjusts to carbohydrate restriction. At that time, most people find a cup of broth to be plenty, but you don't have to drink just the broth.

You can use your salty chicken broth or bone broth to make soup, stew, low-carb gravy, and a variety of sauces as well.

It's also easy to freeze in small plastic containers. I like the two-cup Rubbermaid Take Along style:

How to Make Your Own Salty Chicken Broth How to Make Your Own Salty Chicken Broth

Because the lids twist down water-tight. They are handy for either freezer or storing your broth in the refrigerator, but as long as the lid snaps shut, so frost won't get into the container before you use it, any merk is fine.

If you don't have freezer room, you'll need to make this chicken broth recipe more often, since it will only last in the refrigerator for a few days. Alternatively, you could also make enough for a week, and then just freeze two to three days worth of broth.

How to Make Salty Chicken Broth at Home

How to Make Your Own Salty Chicken Broth How to Make Your Own Salty Chicken Broth
How to Make Salty Chicken Broth Yourself


Ingredients:
  • Accumulated bones, meat trimmings, chicken parts
  • 2 to 4 quarts of water
  • 2 to 4 tablespoons sea salt
  • 2 to 4 tablespoons apple cider vinegar
  • vegetable parings and leftovers (optional)
  • 2 to 3 stalks of celery cut in chunks
  • a thickly sliced small onion
  • ¼ to ½ teaspoon black pepper
  • 2 to 3 crumbled bay leaves
Toss your bone, chicken parts, or a whole chicken, into the pot. Add enough water to cover completely. Use 1 tablespoon of salt and 1 tablespoon of apple cider vinegar per quart of water.

Place the lid on the pot, and then bring it to a hard boil. Once the water is boiling, turn the heat down to low, and let it simmer on the stove for at least 3 to 4 hours.

If you're doing this is a crock pot or slow cooker, add the chicken, water, salt, and apple cider vinegar to the crock. Cover and cook on low for 6 to 8 hours.

For bone both, you can either cook the bones on the stove for up to 30 hours, or cook the soup in a huge crockpot or slow cooker, so it can continue to cook overnight. A slow cooker, like the Aroma merk above seals very tightly while cooking. No steam will escape, so it's a good choice for overnight cooking.

At this point, you can take the lid off the pot and simmer the soup to reduce the water. If using a crock pot or slow cooker, pour the broth into a soup pot for this step. Removing the lid will also allow any vinegar smell to evaporate before you move to the next step.

Once your broth is as rich as you want it to be, add your vegetable parings, if using, celery chunks and sliced onion. Try to shove the vegetables down into the stock, so they are completely covered with liquid. You need the bay leaves crumbled because you won't be cooking this very long.

Place the lid on the pot, and simmer slowly for 15 to 20 minutes. Remove from the heat.

You don't really want to cook the vegetables in the broth for too long, unless you're going to use the broth to make a chicken-vegetable soup, as the vegetables will overpower the chicken flavor.

How to Store Homemade Chicken Broth


Cool the broth slightly, then strain the soup using a colander, to make it easier to discard the bones and soggy vegetables. Chop up any chicken meat and save it for another use. Place the chicken broth into a large container and refrigerator overnight.

This will allow the fat to rise to the surface and congeal.

Either store the salty chicken broth in the refrigerator for up to 5 days, or divide into small containers and freeze. You can either keep the fat with the broth, discard the fat, or use it in your low-carb cooking.


How To Hold Onto Your Weight Loss When Challenges Arise


Woman Getting Blasted in the Face with Water How to Hold Onto Your Weight Loss When Challenges Arise
You can't outrun the challenges in life.

At some point in your weight loss journey or, perhaps, once you reach the maintenance phase, you will be confronted with some type of resistance. Something that's not completely within your control.

The nature of Life is challenge, and challenge is no excuse for pigging out on carbs.

There is no such thing as non-disturbance.

No matter what you do, no matter what you achieve, life will be there with another challenge, another disturbance to oppose what you're trying to do.


If you set up a goal to achieve something, such as losing over 100 pounds of body fat, there is never an end to the path. You never arrive at a destination where you can relax and let down your guard because once you whittle off the pounds, you have to keep going.

You have to take pre-maintenance and maintenance seriously.

You have to keep doing what you did to achieve the weight loss, altering it slightly, and continue doing it for the rest of your life – if you want to keep those pounds off.

Maybe you understand that, but tend to slip back into your unconscious eating style when challenges present themselves.

I completely understand that.

Holding onto your body fat loss when confronted with challenges requires you to stay aware of what's going on around you and maintain perspective.

The nature of life on this planet isn't comfort and security.

If you expect to one day reach a point where everything is calm and peaceful 100-percent of the time, where people in your environment give you all of the attention and approval you want, where you never feel insecure and people always talk to you nicely, you're going to be disappointed.

That day will never come.

Woman Getting Blasted in the Face with Water How to Hold Onto Your Weight Loss When Challenges Arise
The nature of Life is challenge. You can't escape
challenges, pain, and discomfort.


The nature of life on this planet is challenge. And challenge us, she does.

So in this fourth post on how I lost over 100 pounds tweaking the Atkins Diet, I'm going to show you what I did to hang onto my body fat loss when confronted with divorce in 2001.

[This is part 4 in a multi-series about How I Lost Over 100 Pounds Tweaking the Atkins Diet. If you didn't read part 1, click on the above link and it will take you to the first post. There, you'll also find links to future posts as they become available.]

Woman Getting Blasted in the Face with Water How to Hold Onto Your Weight Loss When Challenges Arise

Create a Backup Plan Right Now!


If you don't have a firm backup plan already in place, you'll be more likely to slip into your old habits when an unforeseen challenge arises.

This is what happened to me after using Atkins 72, and again after having my first son. I went totally unconscious, as far as my diet was concerned, and as a result, I had to start completely over.

It is vital to know right now what you're going to do if you find yourself in a situation where you can't strictly adhere to your low-carb diet. That way, you can simply put Plan B into action, right away, instead of trying to wing it on your own.

Whether the kasus is due to environmental circumstances or emotional stress berat doesn't matter. If you can't eat low carb, you can't eat low carb. If you don't have time to count your carbs, you don't have time to count your carbs.

However, the alternative is not throwing up your hands, saying what's the use in trying, and then pigging out on a double bacon cheeseburger, a large order of fries, and a chocolate milk shake just because you can't eat low carb.

That's not a plan. That's self-sabotage.

That's giving that little habitual monster inside your head your personal power to control you.


Woman Getting Blasted in the Face with Water How to Hold Onto Your Weight Loss When Challenges Arise
Don't give that carb monster power over
what you eat! Use the principles of
pre-maintenance instead!



With a backup plan firmly in place, you won't lose control of the situation. Instead, you'll make slightly altered decisions that are a bit higher in carbs, but low enough to keep those ugly pounds from reappearing when you're not paying attention.

There are many different ways to implement a solid maintenance plan. Which one you choose will depend on your:
  • personality
  • the circumstances
  • your taste in food
  • and your personal degree of self-discipline
In the event of an emergency, you won't always have the time to slowly increase your carbohydrate intake to find your Critical Carbohydrate Level for Maintenance (CCLM), if you haven't done that ahead of time, as you could if you just found out that you were pregnant.

For emergencies or sudden traumatic circumstances, where dieting has to be immediately shoved further down the list of priorities, you might want to try a different approach instead of going the traditional Atkins route of returning 10 carbs to your diet, one food at a time, watching what happens, and adjusting accordingly.

For me, that alternative approach to Atkins Pre-Maintenance was a diet known as Sugar Busters.

What is the Sugar Busters Diet?


Sugar Busters is a low-glycemic eating plan that focuses on keeping your blood sugar balanced and insulin level low, similar to Atkins. As the name implies, the four authors of the Sugar Busters plan blamed sugar consumption for the obesity crisis and believed that avoiding sugar, and all of its other highly refined forms, could help you overcome insulin resistance, drop the weight, and improve your health.

Their ideas originally came from a French book published in Europe by Michel Montignac called: Dine Out and Lose Weight: The French Way to Culinary “Savoir Vivre,” published in 1986. The book showed the reader how to dine out and enjoy life without having to sacrifice the pleasures of eating.


Michel Montignac believed in keeping your consumption of the following items extremely low:
  • beer
  • sugar and other sweeteners
  • white bread
  • starchy foods
  • milk
  • after-dinner drinks
  • sugary soda
  • fruit juices
By avoiding what he considered to be bad carbs (anything above 50 on the Glycemic Index), you could ultimately lose weight without having to count calories.

In essence, he believed in the Insulin Hypothesis, due to the work of a Physician's Assistant named Crapo.

Crapo was a diabetes expert at Stanford University who was looking into the effect that carbohydrates have on blood glucose control. At this point in time, it was believed that insulin levels mirrored your blood glucose levels.

In 1987, Montignac published Eat Yourself Slim and Stay Slim, slanted toward the popular market instead of business executives who needed to eat out a lot.

By the mid 90s, when Sugar Busters was published here in the states, his books were easily available. Montignac had also expanded his business to include:
  • energy bars
  • breakfast cereals
  • ready-made meals
and other sugar-free products. He had a number of:
  • shops
  • spas
  • a magazine
  • mail-order chocolate company
  • a restaurant in Paris
  • and even a nutrition institute
Many of his ideas are still popular today, such as insulin being a fat-storing hormone and that whole-grains are high in fiber, which slows the conversion of starch into sugar.





This slow conversion is why Montignac, and by extension Sugar Busters, allowed whole grains on the diet. According to popular belief at that time, slow digestion of carbs allowed only a small amount of sugar to be forced into your body cells by insulin at any one time.

Today, science has shown that body cells do not need insulin to pull blood glucose into themselves, but the presence of insulin does encourage body cells to pull the glucose in quicker.

Since Montignac was highly influenced by the emerging diabetes science of his day, he also believed in keeping your dietary fats low, so butter and heavy cream were used sparingly and not in abundance as they are on the Atkins Diet.

Cheese was allowed in small quantities, while root vegetables were not allowed at all. Neither was:
  • white rice and corn
  • white flour
  • store-purchased mayonnaise
  • maltodextrine
  • aspartame
  • instant coffee
And a host of other foods popular on Atkins.

A lot of the inconsistencies within the Sugar Busters approach, such as oatmeal and whole-grain bread and flour being okay to eat even though they are higher than 50 on the Glycemic Index, and odd behavior patterns like eating your fruit 30 minutes before a meal to prevent fermentation in the gut (except for low-sugar fruits like berries), were directly lifted from the Montignac book.

And so were all of the other principles and dietary restrictions.


After Sugar Busters hit the New York Times best seller's list in 1995, there was a legal battle between the Sugar Busters authors and Michel Montignac over violation of copyright, but I do not remember how that battle ended.

Sugar Busters, like Atkins, has evolved over the years, but when I found the book in the public library in 1999, the new-and-improved version had not been published. My experience with the diet, like Atkins, is with the original version of the diet and not what it morphed into after the glycemic index was proved to be invalid.

Woman Getting Blasted in the Face with Water How to Hold Onto Your Weight Loss When Challenges Arise
Sugar Busters allows you two servings of
starchy carbs per day.

I found the Sugar Busters book fascinating, especially since it claimed that you could eat Atkins-forbidden foods, such as:
  • 100 percent whole wheat or multi-grain bread
  • brown rice or basmati rice
  • sweet potatoes
  • fructose
  • all fruits except bananas and pineapple
and still carve off the pounds. Intrigued, I went online and found the Sugar Busters community.

For several months, I watched what they were doing and how their body was reacting to the Sugar Busters diet. I learned the weaknesses within the plan and how the Sugar Busters community had adapted the nutritional eating plan to be more friendly toward weight loss.

Like the original South Beach Diet book, the plan as presented in the book was more about weight management, and moving to a healthy lifestyle, so to lose weight eating that way, the plan had to be tweaked.

How I Tweaked the Sugar Busters Diet for Atkins Maintenance


In the original Sugar Busters book, there were no restrictions on the number of carbs you could eat, so many people didn't lose weight, even after being on the plan for several months. This was partly due to our American lifestyle, compared to France, where the Sugar Busters principles originated.

It's also because most overweight individuals here in the states have no clue what a normal serving size looks like.

In Italy, for example, 2 to 3 ounces of pasta is consider a hearty helping, (according to people born and raised there), while 2 ounces of spaghetti to an American is considered a skimpy dinner that needs several side dishes (like salad and garlic bread) to round out the meal.

Woman Getting Blasted in the Face with Water How to Hold Onto Your Weight Loss When Challenges Arise
A 2-ounce serving of pasta
is only 1 cup 
By the time I found the Sugar Busters weight-loss group online, they were already limiting themselves to 2 to 3 servings of starchy carbs a day, and many of them were eating way less than that.

In a nut shell, the Sugar Busters diet is a typical low-carb diet, based on the glycemic index, with the following changes:
  • lean meats
  • poultry without the skin
  • all types of fish
  • cheese and nuts in reasonable portions
  • whole eggs or egg beaters, whichever you prefer
  • low-fat or non-fat dairy products
  • fruit eaten 30 minutes before a meal or as afternoon snack
  • sugar-free ice cream
  • sugar-free puddings
  • sugar-free yogurt
  • 2 slices of whole wheat bread per day OR 2 servings of starchy carbs
  • 1 serving of brown rice, sweet potatoes, or beans/legumes 2 to 3 times per week
Non-starchy vegetables were unlimited, as was the meat, poultry, fish, and eggs. You didn't count calories or carbs. You just ate foods low on the glycemic index until satisfied.

When my life turned upside down, I immediately moved from Atkins 92 to Sugar Busters, while going through my divorce. Since I already knew the plan, what worked and what didn't, I personally did not switch to low-fat dairy products. I also did not remove the skin from my chicken.

I bought what I was used to eating and cooked what I was used to cooking: whole foods with a couple of products like mustard or mayo.

Trying to do something completely new while going through the divorce would have turned into a disaster. I needed a maintenance diet that I could do without having to think too hard.

The major change for me after switching to Sugar Busters from Atkins 92 was allowing myself 2 to 3 servings of starchy carbs per day, and some fruit in the afternoon. A serving of starchy carbs equals:
  • 1/2 cup brown rice
  • small sweet potato
  • 1/2 cup cooked beans or other legumes like lentils
  • 1 slice whole-grain bread
  • 1 whole wheat tortilla
Due to the amount of stress I was under at the time, and my unwillingness to switch to low-fat dairy, I found it easier to just eat 2 servings of starchy carbs for 1 meal a day and keep the full-fat dairy. 

I also dropped from 3 meals a day, plus snacks, down to 2 meals because I wasn't hungry for breakfast.

Per day, I ate one of the following:
  • a cup of brown rice
  • medium-sized sweet potato
  • whole-grain bread sandwich
  • 2 pieces of whole-wheat bread
  • whole-grain hamburger bun
  • 2 small slices or 1 large slice of homemade whole-wheat pizza
  • 2 ounces whole wheat spaghetti
  • large whole-wheat tortilla
  • 2 small whole-wheat pancakes or waffle squares
The 2 servings of starchy carbs were added to my typical Atkins 92 meals, of course. I don't like beans, and wasn't used to cooking them when I was with my ex, anyway, and since corn was included in mixed vegetables at that time, my starchy carbs all came from grains or sweet potatoes.

I didn't start doing a cup of cooked beans until later on after I remarried. I also went back to 3 meals a day, but breakfast was very light: just a cup of sugar-free yogurt or a little cottage cheese mixed with chopped strawberries or blueberries that I ate at morning break.

How Well Did I Do?


Two servings of starchy carbs a day, one piece of fruit, and a little sugar-free ice cream two or three times a week, took my 35 carbs on Atkins 92 up to about 60 carbs a day, since I wasn't eating breakfast.

Although, I used 2 tablespoons of sugar in my homemade 100-percent stone-ground whole-wheat bread or pizza dough, it was thought that the yeast ate up the sugar during rising time. I have no idea if that is true, or not.

This was supposed to be a maintenance plan, but it didn't really turn out that way.

Despite the high cortisol levels from stress and the starchy carbs and fruit, I continued to lose weight at a fairly rapid pace. I don't know exactly how much I was losing per week because I did not weigh myself during that time, but I know that I dropped a few clothing sizes over the next few months.

My wedding dress in 2002 was a size 18, a loose fit, and I remember that I'd lost enough weight for my co-workers to take notice and consider a low-carb diet for themselves. I loaned one of them my Protein Power book, so she could read about the Insulin Hypothesis and other low-carb theories.

Once my life straightened out and the challenge had passed, I switched back to Atkins 92. Although, Atkins had come out with a new diet plan in 2002, I wasn't aware of it at the time. I just returned to what I knew best: Atkins 92.

By 2003, I was down to a size 14. I had switched jobs, gone from home care to a workshop for developmentally challenged adults, and life was comfortable and serene.

That is, until the vertigo struck in the fall of 2003.

Part 5: How Vertigo Changed My Low-Carb Lifestyle - This post deals with my struggle to get a Meniere's Disease diagnosis and how vertigo affected my ability to stay low carb.