We get a lot of questions so subsequently, we have a lot of answers. Funny how that works...
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.
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.
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!
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
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!
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.
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