FAQs

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?

I’m sorry! You’re in the throes of what is sometimes nicknamed “Keto Flu”or “Atkins Flu” for the old-schoolers. It’s very normal for people transitioning from eating very high carb to eating very low carb to feel crummy for a few days. This is a side effect of your body adjusting from burning carbohydrates for fuel to burning fat for fuel and the bigger the change it is for you, the more likely you’ll feel less-than-stellar in the process.

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?

Don’t I wish!?! Sadly, the answer is “no.” Fiber is actually a type of carb. But it’s a special kind of carb the body cannot digest, so it doesn’t impact blood sugar. That’s why fiber grams get deducted to calculate “net carbs,” because it adds itself into the carb count and then subtracts itself out of the carb count because it’s some kind of magical, weird, indecisive, sneaky little fiber carb. Hence, when you’re adding adding fiber to a recipe, it cannot make other ingredients go negative-carb. Good try, though!

Can I low carb with [Insert-Medical-Condition-Here]?

Please ask your doctor directly. We are not doctors, lawyers, therapists or your mother. We cannot give medical advice. At best, people here and on our Facebook page can share personal experiences. But in the end, how comfortable are you with getting your medical info from strangers on the internet? Bonus: Guidelines for low carbing while pregnant 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!

It’s not a plot to sell you odd ingredients, I promise!

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!!

Most low carbers do not count calories, especially starting out. You can eat more calories on a low carb plan than you can other dieting plans and still lose weight. That’s because bodies are rather sophisticated and a whole lot more goes on than just “calories in, calories out.”

If you feel the need to track calories, we’re not going to try to stop you. Some do–our Keto friends are crazy-obsessive trackers–and we totally respect that. You can track the number of times the letter “E” appears on the package for all we care. Track whatever you like to your heart’s content! Just leave me out of it.

Why do the recipes you share have some much fat?! You seem to think bacon is a food group!!!

Most low carbers don’t avoid most fats (with the significant exception of transfats). In fact, this way of eating is often called “Low Carb High Fat” or LCHF for short. If you’re eating a high carb diet, then stay away from the fats. Carbs + Fats are not a healthy mix.Low carbers, however, burn fats for fuel. In fact, we do believe healthy fats are good for you–not to mention extremely filling and tasty!–so we’re not going to stop posting recipes with plenty of delightful and delicious fats.

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]!!!

If you don’t like an ingredient, substitute or just walk away. We will not tell you what to eat! We have a very diverse membership and share a very diverse range of recipes. We look to meet people where they are at on their low carb journey, you know? Not to mention recipes are more like advice than law. If you don't dig it, move on.

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.

Then don’t make it! Problem solved. We have ~~over~~ ~~a quarter million~~ about a kajillion followers on Facebook and have long ago given up trying to please everybody. Just because you don’t like it, doesn’t mean some of the other people won’t. If you do want to share your less-than-warm-and-fuzzy opinions on a recipe, okay. But please be polite. Act as if the person who created the recipe may be listening in because, guess what? Many times, that is the case. Kindness is never a mistake.

Carb counts on these recipes you share?! Because, duh!

If the recipe doesn’t say, we don’t know! We share other people’s recipes, and a LOT of them. We could either share a couple recipes a day and figure the carb counts for you, or share the dozen or so we do a day and let you run the numbers if you need to track. We opt for the latter! P.S. If you need to look up the nutritionals, we often suggest this recipe nutrition calculator or something like FatSecret.

Isn't Splenda the DEVIL?! Why do you share recipes with the devil in it?!?

Some people have health concerns about Splenda. I avoid bagged Splenda personally because of the bulking agent Maltodextrin, coming in at 24 carbs a cup (hidden thanks the the magic of nutritional information voodoo). Packet Splenda, on the other hand, is about 1/2 carb each.

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.

Got more questions not covered here? Ask on Facebook! Or you can contact me directly. Just be aware I cannot provide one-on-one support for your low carb plan. There are too many of you!

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