We get a lot of questions so subsequently, we have a lot of answers. Funny how that works...
I just started low carb and feel TERRIBLE! What gives?
You have two main options of dealing with it:
- Ride it out. It usually works out in 3-4 days, although for some people it make take a little longer. If you choose this option, stick to your plan like glue as deviations will just drag out the misery. Take it easy. Take a good multivitamin, and consider adding some potassium. Drink plenty of water and try some warm broth with salt (as it helps the electrolyte balance) and maybe a little pat of butter. Know it will pass soon.
- Ease in instead. If you gradually ramp down your carb consumption over the course of about a week, you may be able to bypass this pit stop entirely.
The good news is, once you’ve made the switch to burning fat for energy (aka ketosis), most people report feeling more energy, focus and clarity than they’ve felt in years! It’s worth the wait so just hang in there! We’re rooting for you.
Can I take a fiber supplement or add fiber to a recipe to reduce the carb count?
Can I low carb with [Insert-Medical-Condition-Here]?
What can I eat? How many carbs can I have? What should I have for dinner tonight?!?
Oh geez, I don’t know! The answers will vary with individual circumstances and I am not you.
I can tell you what I do. Better yet, I can point you to people far more knowledgeable than me who write entire books about not only what you can eat but the science behind it. Because these questions are important and I really want to do the topic justice, you know?
If you’re just getting started and need guidance, I wholeheartedly recommend my friend DJ’s book, TAKING OUT THE CARBAGE. It’s the best how-to-low-carb-in-the-real-world book I’ve ever seen in the many years I’ve been doing this gig. That’s my number one suggestion.
I lost my own weight doing Atkins, and A New Atkins for A New You is another solid choice. But you have to find your own path ultimately. The most I can hope for is to point you in a helpful direction. Consider yourself pointed.
Bonus points: See my tips for starting a low carb diet.
Why do all these baking recipes use bizarre ingredients?! I don't have this stuff!
Listen: if you expect a cake to look, smell and taste like “real cake” without the flour and sugar and carbs, you’ve got to turn some slightly more exotic ingredients. You know? We’re multi-talented, but we do not hold dominion over the laws of baking physics.
Truth be told, you’ll find a handful of very commonly used LC staples like Almond Flour, Coconut Flour and Xanthan Gum in many recipes and once you start LC baking, you’ll probably keep them in your freezer. Go slow and add to your ingredient collection a little at a time. Or skip the baked goods. I don’t care. Just don’t fuss at me about it!
WHAT with the calories?! How can you say this high-calorie stuff will help you lose weight?! You’re a bigger fake than Miss Cleo!!
Why do the recipes you share have some much fat?! You seem to think bacon is a food group!!!
We know, plenty of folks still worship at the low fat altar even though the research is finally catching up with the reality. But some of us (okay, me!) have tried for years to lose weight on Low Fat and just ended up cranky and miserable, whereas low carb has been life-changing. Simple as that!
Also? We DO consider bacon to be a food group and Pluto is a planet. :-P
This recipe you shared is NOT healthy because it contains [insert-demonized-ingredient-here]!!!
This recipe is YUCKO, BLECH, DISGUSTING!! I am offended by its very existence and the evil you have perpetrated by sharing it unto the world.
Carb counts on these recipes you share?! Because, duh!
Isn't Splenda the DEVIL?! Why do you share recipes with the devil in it?!?
Some are concerned about the safety of sucralose in general, though. I’m not concerned about the most amounts I consume myself, but you will have to investigate on your own to decide what’s right for you.
However, please understand that MANY low carb recipes use Splenda, especially if they were developed a while back when Splenda was the best we had. We’d walk 20 miles each way to score ourselves a couple of packets, in the snow. Uphill. Both ways. And we liked it. Because that’s just how things were in prehistoric times.
If you see a recipe you want to make but don’t want to use Splenda, sub another sweetener. Problem solved!
Why do you post so many sweets?! Where's the healthy stuff, you Erythritol-pushing freaks?
Some people think it's best to avoid sweets altogether from a philosophical perspective. If that is your decision, more power to you! However, not everyone is you and not everyone goes low carb for the same reasons.
People love sweets and a lot of people (okay, me) would never have been able to stick to low carb without acceptable sweet options. Considering the way I used to eat, chugging motor oil would have been an improvement. So no sweet-shaming? If you don’t like the sweets, don’t make them and there is no problem.
Also be aware Facebook tends to show more of the most popular posts, so your impression of how many sweets actually posted may be skewed. If you want see the variety we really post, click the link to our page and look at EVERYTHING instead of relying on what Facebook selects for you. Or check out our Pinterest. Because honestly, there is much more to life than what Facebook shows you.