Can someone answer a few questions? I’ve looked at this diet for a
long time. I finally started today. The first question is do I have
to eat exactly what is on his Phase 1 menu in the book or as long as I
stay away from the “foods to avoid” list I’m ok?
I exercise quite heavily, I’m already feeling week today….I’m
wondering how to avoid this and when to eat enough.
ANY help would be so appreciated,
Pam
Chantelle,
It’s great that you are losing again!! How Exciting!!!
Are you doing anything differently, other than eating South Beach more often?
Also, how old is your baby now? I’ve read that once the baby starts eating more solid foods, the weight should come off easier.
Congratulations on your loss!
Becky ~
I keep a weight and measurement journal. I weigh every week at the
same time on the same scale. But I don’t measure every week. If it’s
a week that I don’t lose, THEN that’s when I measure again. Seeing
the inches drop from the previous measurements always gives me a boost
when the scale hasn’t budged.
This is from the Low Carb Diet Board that Tom and Betty have recommended we visit. This woman is such an inspiration, even if she isn’t South Beach.
Becky ~
http://home.bellsouth.net/p/s/community.dll?ep=16&groupid=180296&ck=
I have twenty pounds to lose, but I am more concerned about inches. I
am going to take my measurements and check them each week along with my
weight. In 1990 I had 30 lbs to lose, but I learned then to focus on
the measurements and not the pounds.
A women’s body can weigh 1-2 lbs up or down each day. Another thing
that I learned is that muscle weighs more than fat so as we get
healthier with less fat we gain weight.
I always get more excited about a 1/2″ off wherever more than the
weight. That said I do weigh myself frequently. The primary places to
measure are waist, hip, half way between the two and each thigh. Make
sure that you notice exactly where you measure so that you will have a
good comparison from week to week.
Hope this helps someone,
Lois
I’m not sure how many of you handle the salt problem. I have high blood pressure right now, so I have had to search for something to help the food taste better. I have a niece who is a doctor and who is diabetic herself. She found something for me that I’m sure you all know about, but for anyone who does not, here’s a real keeper!
Morton, the people who make salt, also make a salt substitute. It looks like the real salt shaker, but the stuff that’s in there is really potassium! And it tastes just like salt and flavors the food so well! Just check the label and you’ll see that it’s 0 sodium. I was cooking my omelet this morning and using it and I thought of all of you.
And the best part of my day? 2 more pounds gone! I’ve lost 13 so far and I’m doing the happy dance because at my last doctor appointment, he was trying to convince me that the only way I could get the weight off is surgery. No way. I’m not doing that. This diet is working so well! Even when I have a few bad days!
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I’ve often used s.squash instead of spaghetti. I just cut it in half,
put in a glass dish with a little bit of water, cover with plastic,
and zap in microwave for about 5 minutes. I like it kinda “al
dente”…just string it with your folk to see if it’s ready. Also, I
like to mix with it steamed “broccoli slaw.” You can find it next to
the packaged salads. I have even used this steamed slaw to mix with
1/2 c. wheat spaghetti (allowed on Phase 2 and 3) to make me feel like
I’m getting more spaghetti.
A mexican place would be tough; unless you are REALLY, REALLY in
control or your husband would be ok with the chips or flour tortillas
not coming to the table. But other than tortilla temptations there’s
quite a few choices available. How about Fajitas? And of course you
can have the beans,salsa,moderate consumption of the cheese and
quacamole and the sauteed veggies. At on the border there’s also
squash selections. The chicken and shrimp would be allowed
selections. You could even send a note to the chef to use very, very
little oils in preparation. Good Luck!
JoeAnn mentioned MSG giving her migraines, and that reminded me that I have not gone into a Chinese restaurant since starting SBD. Nor have I gone into a Mexican restaurant, and my poor husband, who is originally from Texas, is begging me to go soon.
Can any of you give me good choices for either or both of these type of restaurants? I’d love to go back, but I don’t want to blow the diet.
Thanks!
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So from the posts about daily quantities, I am thinking about 3-5
ounces of meat (poultry, beef, fish, etc) at each meal and 16 ounces
of milk/yogurt during the day and about 1 oz cheese and/or 1/2 c.
cottage cheese daily. To you seasoned SBD pros….does this sound
acceptable? Also, to Lois. I too am on day 3 of Phase 1. I have had
headaches, almost migraines, everyday. Had to go home early from work
today. I am thinking it’s the diet, especially the cutting out
caffeine that’s maybe triggering this. Anyone had similar problems?