Hi All, I jst wanted to introduce myself. I have been LCing off and on for a little over a year. The last time I was doing better but started developing killer headaches. I also had the feeling lead weights were attached to my feet. I gave it up for awhile but am back, because I started gaining weight and my mood swings were back. I was surfing the web and came acrossed this site. It is perfect because I have been vegetarian for 20 years, and thought I had to give it up I think that contributed to my headaches and constant nausea because I do not do well with meat. It gets stuck in my throat. So I am really happy to have found you guys. I am looking forward to getting to know you better. Have a great day, Judy (Reach For The Impossible and you may Surprise Yourself)

i know what u mean about meat dragging you down... well of course so do carbs!! hmmm but red meat inparticular seems totally indigestible to me! but i am learning lots of new things and getting some great info about what i can substitute the meats with. thnx everyone!

Hey and Welcome! Low carbing veggie style is actually not bad-restaurants need to get on the stick though.

I have found some great information on the web about LC veggie style. One person claimed to have even stayed on Atkins induction using veggie protein. So I have been surprised and intriqued. Yesterday I made some soymilk, I didn't sweeten it just used a little sea salt and it tastes pretty good. I went by the guide lines on the soy board located on the vegsource website, just used my own beans instead of sending for Laura beans. I'm amazed at how easy this is turning out to be. I agree though, restaurants need to get up to speed, most of them don't get it. Have a great weekend, Judy

I actually did do an induction while staying veggie. I just used Morningstar Farms products and tofu stuff.

I also did an atkins induction but had morninstar products during it.

I didn't lose too much but I think it was those atkins bars that did it. Once I cut those out and kept the veggie products things have been normal.

Judy! you made soy milk? and its easy? Wow. what website did you mention and how do you make soymilk? thnx

Hi all, I'm not sure if any of you live in Kitsap county here in Washington, but I just got back from a place called Dragouns Lair, and hit the jackpot. She almost exclusively deals in LC foods. Anything your heart desires and most of it 4 ECC's or less. Well I have great respect for the Atkins Plan, did it the earlier part of the year. I personally do Protein Power, the programs are similar, I think the major difference is the types of fat consumed. I'm not even sure that this is correct though, so don't quote me. I read both their books, it made sense to me so I decided to go for it. So I'm glad to know you can do veggie Atkins, back when I was doing it, I didn't realize that which is one of the reasons I quit. To answer your question, what I did is soaked soybeans for about 8 hours. I then got 1/2 of a kettle of water boiling. (The secret is to use boiling water to process the beans) or you get a hideous after taste.I then rinsed the beans really well under cool water in a colander.I then put 1 cup of beans in a blender and covered them with boiling water. (Be careful to use an oven mit when blending this so you do not get burned.) After mixture is totally pureed you dump it in another pot. You keep doing this until all beans are processed. Add the rest of the water from the one kettle to the bean kettle. Bring this mixture to a boil then simmer for at least 20 to 30 minutes. You have to watch it so mixture doesn't boil over. After that you use a colander lined with an old sheer curtain works best over the kettle you had the water in. You pour the bean mixture thru the cloth lined colander and you will collect the milk in the kettle you had the water in. You can sweeten it any way you want. But make sure you let it completely cool before you refrigerate it. It's way cheaper then store soymilk. It takes about an hour, I like it better(Probably Because Of My Cheap Nature.) I got this recipe From Laurels Kitchen cookbook, but the vegsource website is www.vegsource.com. And there is a soy board they have great ideas, just ignore the anti LC dogma. Hope that helped. Judy

Judy!thanks ... i have that book collecting dust somewhere! funny how things come back around... i'll have to go dig it up.

I am really happy to have found this forum; I found it by accident.

I am on the Insulin Resistance Diet (lacto ovo vegetarian too). It's great to meet others who are vegetarians yet still low carbing it.

It can be done with a little creativity, although it does take a huge dose of commitment, and some plans are just more harder than others to go low-carb. Lucky for me the Insulin Resistance Diet makes it VERY easy. I imagine those on Sugarbusters will have an easy go of it too, although I'm reading Atkins and Protein Power devotees can veggie it too. This is great! We need to spread the word!

Hi Jocelyn, Welcome to our midst. I'm happy you found us, because we can ban together and support each other. I do eat a little dairy, but my system will not tolerate alot. Have never been able to turn my back on eggs though. Let us know how you are progressing, Judy