Sure, you can trust nutrition labels on foods you buy at the grocery store, but if you’re cooking from a recipe you found online (or even if you’re relying on MyFitnessPal), it’s best to double check how many carbs are in your ingredients. I found when I was grocery shopping that different brands of certain products (i.e. marinara sauce) can have insanely different carb counts per serving. During my first week of prep, I followed a blogger’s low-carb recipe for a veggie lasagna and found that my version actually had more carbs per serving than hers (thanks to the sauce).
Listen up, cheese lovers, because this diet could potentially be a good fix for you. I know how hard it is to part ways with cheese and cream, but since dairy is naturally low in carbs it’s actually a great source of healthy fats (which you’ll consume a lot of on this plan). Since the whole point of a low-carb diet is to train your body to burn fat and not sugar as a source of energy, full-fat dairy is encouraged. Score! (Hit the reset button—and burn fat like crazy with The Body.
My parents are in the super-serious Atkins induction phase, which only allows them 20 grams of carbs per day (about the amount in a small apple). My mom constantly preached to me about keeping snacks handy for when my body suddenly goes into ketosis, but I actually never felt any symptoms of weakness or deprivation. In fact, since I was filling up on protein and healthy fats, I was able to consistently stay full. Sorry, mom!
Even though I was only committed to this diet for two weeks, I couldn’t help but weigh myself after my first week. I wasn’t feeling hungry or deprived, so I worried that I was doing something wrong. Despite my concerns I’d dropped 1.8 pounds after one week on the diet. After my second week, I’d lost 3.4 pounds and started to notice my frame thin out a bit. So yes, I did get to eat dairy, drink wine, and drop a few pounds. Needless to say, I think this is a plan I could happily stick with. But first I need a slice of pizza.