I’m at 185, which is about a 10 pound loss in a week. I am in my original target zone of 180-185 that I was shooting for in 2003 when I was 260. Until a few months ago I had been steady at this weight, but it started creeping back.
This time I want to go a bit further – 170. I’m almost 6 feet tall, so 170 is an ideal weight. I reached it once but didn’t maintain it. This time I’d like to.
It’s been interesting doing induction again – I hadn’t done it since maybe 2004. Some things I’ve noticed at this point:
- My clothes are less snug. I was getting close to bursting. Now they fit.
- There’s a strange feeling that I’ve always gotten after a large high-fat, low carb meal. A slight dizziness with a grumbling in my stomach that might remind one of that warning sign you get right before a bout of the ‘runs’ – but it isn’t – no ‘running’ is involved, the slight dizziness dissipates and life goes on.
- I’ve totally given up bread, even the low carb type, and really don’t miss it. It’s not a permanent thing – I love bread and there are really good low carb breads available, but it does slow things down and I wanted to do induction ‘hard core’ this time.
- The ketosis strips are turning quite purple. I found it easy to get into ketosis – fat burning – this time. In 2003 I probably had to eliminate a number of things I thought were OK, but were stalling me. for example I can’t use Nutrasweet, so I switched to 4C brand drink mixes that are locally available and made with Splenda. First-time around it probably took me a while to figure out some of these things.
- On days I eat more, the next day I see greater weight loss. My theory is the body sees it doesn’t have to go into ‘starvation mode’ and be miserly with giving up the weight as it sees a lot of food coming in – but what do I know?
What have been eating? Off the top of my head I’ve had:
- London Broil on the barbecue. Family loved it – it was gone the next day.
- Salad with peppers, cucumbers, romaine lettuce, cherry tomatoes – drenched in Ken’s Steakhouse salad dressings. The Greek, Italian and Blue Cheese varieties are induction-friendly.
- Atkins Shakes – one every morning.
- Breakfast sausages, though I am trying to reduce this sort of thing and stick to fresh meat as much as possible
- Mozzarella cheese. On salads or just plain.
- Pork ribs on the grill with Lea & Perrins’s sauce
- The sour cream spinach mentioned in the previous post
- American cheese with tomato – I like the combination
- American cheese with half-slice of pickle (don’t knock it til you try it)
- Hardboiled eggs. I did them so they only boiled for 2-3 minutes and the centers were not completely cooked through – it gave them a totally different taste that I enjoyed.
- Sardines. They are a taste I acquired on Atkins. Ate with mayonnaise and sweet pickle relish. I had tried this combo some time back and enjoy it.
- Cream cheese mixed with Splenda as a sweet. Ate it with a spoon. Think cheesecake without the crust.
I didn’t have any meat with nitrates, nor did I have any of my Lindt chocolate. I had to throw the low carb bread away – it was too old.
I also didn’t exercise, except to mow the lawn today.
While somewhat restrictive compared to usual, I don’t consider the above food list to be indicative of deprivation. Didn’t measure anything – ate what I wanted. Didn’t keep a food diary, count a calorie, or even count a carb – I was just more or less aware of the carb load of what I was eating and tried not to overdo the cheese or Splenda.
That’s it. 10 lbs lighter.