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Originally Posted by GRB5111
I made a promise to get used to this WOE without trying to simulate the previous types of carb-laden foods I was eating with the many low-carb equivalent recipes available like keto "breads" or low carb desserts or to consume the many "low carb processed" foods available like the Atkins products, etc.
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Ron, this is an excellent point, and one which, as a chef, you have so many skills to make that happen.
I found going low carb enough to lose weight was fairly simple. But as I got older and health issues surfaced, I found I had to revamp my whole approach; like eliminating even small amounts of gluten, being alert to food sensitivities, and exploring fasting.
Remember, this is all about figuring out what works for YOU. We are all N = 1, as the saying around here goes. We all figure out our individual needs, which can vary more than I had ever realized.
My biggest challenges dealing with temptation got tempered when I came up with individual strategies. Instead of a sugary cocktail, I went to rum spritzers with a slice of lime. I can go out for Italian with my friends and order an antipasto and be even more happy because I'm having a good time
I won't pay for later.
When the carbs start singing in your ear about how wonderful they are, remember this is a one night stand with a crazy person.
It's not going to work out
