First Full Week on the Diet


Started back up Friday January 2nd per Doctor's Orders

Wen to the doctor right before the holidays and he told me my cholesterol and thyroid were to off and upped my synthroid and put me on lipitor. Then the next thing he said I expected, and that I needed to loose some weight, and loose some weight now.

I broke my number on my weight I'd hated, and that was 300. I was 301. So after all the holidays were over and we got back from Lawrence Angi decided to join me on Atkins. If you live under a rock Atkins is a Dr. that did studies since the 70s on the effect of carbohydrates on the human body. The idea is you limit your carbohydrate intake but have whatever else you'd like within moderation.

So, January 2nd we started limiting our carbohydrate intake to about 15g per day. So basically you cut out sugar, wheat, startch, or anything like that and limit yourself to meat, chicken,pork, fish, etc.

So far so good. I'm down to 292.5 and Angi said she was down 6 lbs before she went to MN.

We've been limiting ourselves to meat & salads. We've done Chicken, Pork, etc. I found a london broil on sale for almost half price, something like 4 lbs of meat for $11.

I found recipe on how to cook it on the big green egg. It was fairly straight forward and had one problem. It had a rub recipe that contained sugar, or turbindo sugar to be exact. It needed 1/2 cup of it. For the record 1 tsp of sugar has 4g of carbohydrates, so you can imagine what 1/2 cup of it has. Obviously cause some problems.

Not being a cooking math whiz I had no idea how much of the rub would actually stay on the meat, and how much cooking and the juice run-off would dilute the sugar, and thus what the final carb count would be. So at first I just mixed up the other things and then thought about what to do.

There is one sugar substitute on the atkins diet that is accepted. The regular pink and blue packets do not contain the calorie content or the sugars that your body uses and that diabetics need, but it does affect your blood sugar which is what atkins lowers to make your body burn off the fat. So I decided to try that, and only used 1/4 cup because there was still >1g (that was helpful of them)

So we did that. Cooked the london broil after sitting it in the fridge with the rub on it for about 24 hrs.

Now there is one problem I have with sugar substitutes. Every one I've tried has some odd aftertaste to me. It has some metallic taste. Whenever I try it I always taste it right after I eat it. I'm not sure what does it but it's done this to me for years. The london broil looked amazing and Angi attacked it with much gusto.

After the first bite all I could taste was metal. Angi really liked it and she ate the rest of it over the course of the week for lunch or when we were lazy and didn't feel like cooking dinner. So she said it was a success but next time I won't put any sugar or substitute in and see what happens if we find another broil on for cheap

Posted: Sat - January 10, 2004 at 12:45 PM           |

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