200 – Lost 15lbs in 8 days

Got on the scale two days ago and I’m down to 200 lbs. That’s a 15 lb. loss in 8 days.

Even I find that hard to believe, but it’s true.

While I don’t exactly feel all that great – I’m fighting an ear infection and am taking antibiotics, which I think might be helping to make me feel like crap – along with the diet change – induction does take some getting used to.

I used the Ketostix the other day and got a color-change – so I got into ketosis – the measurable fat-burning aspect of Atkins that I believe makes it an easier diet to follow than other low carb diets – which give no indicator other than your bathroom scale of progress.

As mentioned before, I believe 10 lbs of the 15 is water weight, but my guess is I’ve taken off the remaining 5 lbs as honest-to-goodness fat.

What makes it unbelievable to me is that I wasn’t trying to control my portion – I was eating what I thought was a lot. I’ve found that hunger on Atkins is of a different nature, but as I’m just starting on low carb after a long vacation from it, my initial appetite the first week was higher than what I remember my hunger being when in ketosis long-term – my body is still transitioning, I suppose.

What I did was I went to the store and picked up a number of my low-carb staples. The following is a short list of ingredients that allow me to have a variety and that I like without any cooking. I’ve been rushing around recently and I need to be able to grab something quick that satisifies the urge for high-carb junk – and the temptation was there – my kids were eating pasta and I was drooling – but I toughed it out.

Here’s the list

• Bologna – yeah, I know – crap food – but at least it’s crap food that I can use as a crutch while I get into the groove. I eat it wrapped with some mustard, maybe with some american cheese, or with lettuce. Or sometimes just plain.
• American cheese – not the ‘processed cheese food product’ that has to say that because it is not what the government defines as cheese. Not gourmet cuisine in any way, but a comfort food that satisifies.
• Romaine lettuce hearts – great way to get your veggies – rip off a leaf or three, wash, eat with either of the above foods.
• Pickles – specifically, Claussen – these pickles, found in the refrigerated section, are the best pickles in my opinion – I love them with cheese and maybe mayo – an odd combo that my Mom used to make for herself when I was a kid. She’d make a sandwich with this and I thought she was nuts until I tried it – then it became a lifelong favorite. (Check out this link for some odd comment on pickles.)
• Ricotta cheese – whole-milk type only, please. Mix with Splenda for a sweet snack, mix with pasta sauce on a low carb bread as a way to stave off the uge to eat the kid’s pasta. I used an ordinary pasta sauce with the lowest carb count I could find, but I use it sparingly. I also try to use the low carb bread sparingly – I’m actually surprised I got into ketosis eating it – both the sauce and the bread can’t be overdone on induction.
• Heavy cream – I drink it straight, or mix it with water, ice, and 4C flavored drink mixes (4C uses Splenda – Crystal light doesn’t) for a concoction that resembles a milk shake.
• Ground beef – staple of the low carb diet for newbies – it is fast and easy – cook up some burgers, store them in the fridge, nuke when you want one, wrap in a lettuce leaf with cheese and some reduced sugar ketchup and you’re all set.
• Eggs – I’ve made some egg salad and thrown that on top of some pre-washed spring mix of different greens as lunch for the past couple of days.
• Mayo – a gotta-have in my book – goes well with the cheese and the eggs.
• Store-bought roast chicken – easy – rip off a piece, eat with mayo or cheese – or both.
• Pork rinds – gives you something that goes crunch when you eat it – a replacement for chips. I eat them plain, with cream cheese, or salsa.
• Cream cheese – eat with the pork rinds or add splenda to create a mock cheesecake filling.
• 4C drink mix – they use Splenda – Nutrasweet stall me so I only use it sparingly as ingredients in foods like jellies and the fiber therapy I take.
• Sour cream – goes great as a topping for chicken – can also add Splenda to this for a yogurt-like experience
• Cucumbers – I like them with oil and vinegar, salt, pepper and garlic powder. They also aren’t bad plain with a little salt.

As I described, I combine these ingredients in a number of ways to give some variety. I couldn’t live on the above forever though – as I said, I’ve been rushing around, so the above list gives me low carb food without real cooking -until I get the chance to cook this weekend – it’s getting me started.