As a somewhat long-term follower of Atkins [on and off again since 1972], I can vouch for much of what is said here:
When I was carb-abusing myself, fat made it worse. However, protein made it a little better. Without eating adequate protein, high-carb deserts knocked me out [hypoglycemia] only to wake up in a cold sweat later, etc.
But when sticking with the diet [for days, months or even years a few times; the longest was 8 years solid], fat becomes your true-blue friend.
I basically put Hellman's [from the 1 gal. jar "extra thick", not the little containers] on all of the meat I ate because it was "too lean". I often don't like the fat, so I have it trimmed, and then put the fat "back" in the form of mayo. [Such as on sliced roast beef. Or put a sauce on hamburgers about 5% ketchup, the rest mayo.]
Today, I should invest in the pork-skin futures market [if there is such a thing!] because I really love pork rinds. My friend embellishes it with a dip made from some melted regular Philly cream cheese, a little hot sauce flavoring, and a whole lot of mayo. A great combination. [Notice that pork rinds means we have REAL crunchy food! No cravings for potato chips, etc. And with a great dip no less!]
Extra mayo on egg/chicken salad. [I am allergic, but my wife does tuna salad the same way.] [Ever notice that commercially prepared, these always have way too little mayo?]
Ketostick info:
Sometimes I don't get any purple, but just eat more fat and ketosis is measurably back. I suspect that due to long-term dieting, my metabolism is too smart for its own good, and can real easily convert extra protein to glucose. Add fat to the diet to thwart this!
The only way that ketosis feels really, really good is when that warm feeling of energy happens. and the only way to get there is little or no carbs, reasonable exercise [which is a problem; I need "reminding"
] and eating lots of yummy fats, like pork rinds and the dip.
But it's important to be consistent: It really isn't good to have all of the "extra" fat if you even think about carb-cheating. Your body will go berserk [which becomes a good incentive not to do it again!] and require you to go back to induction [and probably stay there for a real long time, certainly longer than expected].
And too much protein is an insidious way to ruin ketosis because it will get converted to glucose; not as easily as from sugars and starches, but easier than from fat.
Low-fat snacks just don't work. You need the fat to get the cravings to go away. Add some heavy cream to whatever you like to drink. [I don't like coffee; my wife creams hers; I add heavy cream to diet soda.]
A lame dessert is diet Jello. A better one is 20% diet Jello, the rest whipped cream made from Splenda and heavy cream. [Be careful of too many carbs, not too much fat!]
And when she makes cheese-cake, it's full-fat Philly, not the low-fat stuff. Lotsa eggs.
Bacon fried in butter with scrambled-eggs [also prepared in butter]. Best Sunday brunch I've ever had.
cjl (living off the fat of the land)