low-carb dieting for dummies

yoshi · 08-04-2007, 11:14 PM

I've been reading a book called "Low-Carb Dieting for Dummies" by Katherine B. Chauncey. I've lost 45 pounds since the first part of December, keeping my carbs in a moderate range (75 to 100 per day). I don't skimp on the fats, but don't overdo them, either -- about 25% to 30% of my total calories. This book is a lot like what I've been doing. Has anyone else read it? Is anyone else following this program?

Lynette

dasiey · 08-05-2007, 02:23 PM

no... tell us more

Silver Spice · 08-05-2007, 04:29 PM

yeah, tell....

yoshi · 08-05-2007, 10:58 PM

Starches, starchy vegetables, grains and any other miscellaneous carbs you want to throw in this category are measured in 15-carb servings. You can have up to 5 servings per day (75 carbs) and no less than 3 servings per day (45 carbs). You choose 2 to 3 servings per day of calcium-rich foods, such as milk, cheese, cottage cheese and yogurt, which are about 100 calories per serving. You can choose up to 9 servings per day of fats, at about 45 calories per serving. The fats are broken down into monounsaturated, polyunsaturated and saturated, the emphasis being on choosing more monos and polys than saturated. The unlimited foods are fruit (except for high-glycemic, like bananas), non-starchy vegetables, lean meats, eggs, fish and part skim or reduced fat cheeses. By "unlimited" she means enough to be satisfied but not stuffed. Unsweetened, 100% fruit juice is limited to 1/2 to 1 cup per day. High-fat meats and cheeses should be eaten no more than a few times per week.

The book lays things out in a lot more detail. Even though she states most fruit is unlimited, I limit mine. I'm a diabetic and more than 2 or 3 servings of fruit a day drives my blood glucose level up. If I want more fruit, I buy it with one of the 5 carb serving. Typically, I keep my carbs around 105. If I go above 130 or below 80, my blood gucose level goes up too high.

Anyway, I think the book is very interesting and informative. The author is the associate professor and director of nutrition at the Texas Tech Medical Center. My encounters with dieticians and nutritionists has been all about eating carbs (at least 60%) and very little fat (around 10%). Those numbers have never felt right to me. I've always felt better eating fewer carbs and more fat than they recommend. I bought the book last year before I got sick and never had the chance to read it. When I got out of the hospital, minus my gall bladder and a large chunk of my liver, and having to take insulin, I knew I couldn't do any kind of very-low-carb dieting ever again. A couple of weeks ago, while I was cleaning out my bookshelf, I found the book. I thought it was just another low-carb book (I had a ton of them) and almost threw it into the pile to donate to the library. I'm glad I decided to keep and read it. It isn't truly a low-carb diet, but more of a reduced-carb or careful-carb diet. The idea is to get your carbs from fruit, vegetables and whole grains, rather than junk, eat lean or less fatty proteins and get enough good fats without overdoing it. I know a lot of low-carbers do well on a high-fat, extremely-low-carb plan. I'm not one of those people. Since December, I've been following a plan similar to this book, and it's worked well for me.

Hope this helps.

08-04-2007, 11:14 PM	#1
yoshi Senior LCF Member Join Date: Nov 2004 Location: Oklahoma Posts: 68 Gallery: yoshi WOE: whatever works Start Date: November 2004	low-carb dieting for dummies I've been reading a book called "Low-Carb Dieting for Dummies" by Katherine B. Chauncey. I've lost 45 pounds since the first part of December, keeping my carbs in a moderate range (75 to 100 per day). I don't skimp on the fats, but don't overdo them, either -- about 25% to 30% of my total calories. This book is a lot like what I've been doing. Has anyone else read it? Is anyone else following this program? Lynette

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08-05-2007, 02:23 PM	#2
dasiey MAJOR LCF POSTER! Join Date: Mar 2007 Location: Indiana Posts: 1,806 Gallery: dasiey Stats: 159/146/135 WOE: Juddd Start Date: Jan. 26,2009	no... tell us more

08-05-2007, 04:29 PM	#3
Silver Spice Very Gabby LCF Member!!! Join Date: Jan 2007 Location: The Center of Central Florida! Posts: 3,467 Gallery: Silver Spice Stats: 260 highest/250 restart WOE: no wheat Start Date: restart June 28, 2009	yeah, tell....

08-05-2007, 10:58 PM	#4
yoshi Senior LCF Member Join Date: Nov 2004 Location: Oklahoma Posts: 68 Gallery: yoshi WOE: whatever works Start Date: November 2004	Starches, starchy vegetables, grains and any other miscellaneous carbs you want to throw in this category are measured in 15-carb servings. You can have up to 5 servings per day (75 carbs) and no less than 3 servings per day (45 carbs). You choose 2 to 3 servings per day of calcium-rich foods, such as milk, cheese, cottage cheese and yogurt, which are about 100 calories per serving. You can choose up to 9 servings per day of fats, at about 45 calories per serving. The fats are broken down into monounsaturated, polyunsaturated and saturated, the emphasis being on choosing more monos and polys than saturated. The unlimited foods are fruit (except for high-glycemic, like bananas), non-starchy vegetables, lean meats, eggs, fish and part skim or reduced fat cheeses. By "unlimited" she means enough to be satisfied but not stuffed. Unsweetened, 100% fruit juice is limited to 1/2 to 1 cup per day. High-fat meats and cheeses should be eaten no more than a few times per week. The book lays things out in a lot more detail. Even though she states most fruit is unlimited, I limit mine. I'm a diabetic and more than 2 or 3 servings of fruit a day drives my blood glucose level up. If I want more fruit, I buy it with one of the 5 carb serving. Typically, I keep my carbs around 105. If I go above 130 or below 80, my blood gucose level goes up too high. Anyway, I think the book is very interesting and informative. The author is the associate professor and director of nutrition at the Texas Tech Medical Center. My encounters with dieticians and nutritionists has been all about eating carbs (at least 60%) and very little fat (around 10%). Those numbers have never felt right to me. I've always felt better eating fewer carbs and more fat than they recommend. I bought the book last year before I got sick and never had the chance to read it. When I got out of the hospital, minus my gall bladder and a large chunk of my liver, and having to take insulin, I knew I couldn't do any kind of very-low-carb dieting ever again. A couple of weeks ago, while I was cleaning out my bookshelf, I found the book. I thought it was just another low-carb book (I had a ton of them) and almost threw it into the pile to donate to the library. I'm glad I decided to keep and read it. It isn't truly a low-carb diet, but more of a reduced-carb or careful-carb diet. The idea is to get your carbs from fruit, vegetables and whole grains, rather than junk, eat lean or less fatty proteins and get enough good fats without overdoing it. I know a lot of low-carbers do well on a high-fat, extremely-low-carb plan. I'm not one of those people. Since December, I've been following a plan similar to this book, and it's worked well for me. Hope this helps.