hi Karen,
Salty foods can be a staller, but generally if you're drinking lots and lots of water (minimum 8 glasses a day) that will keep things flushed out. The problem with ham and lunch meat isn't so much the salt as the CARBS. Yes, ham, even the whole hams that you cook yourself have dextrose or sugar used in the curing process. You have to be a detective, and read those labels. I've seen some Black Forest Style hams rack up 4 carbs for a 3.5 oz (100gm) serving. Bacon is another -- ya gotta check those labels carefully. There ARE brands that are very low in sugar, so these are the ones you buy.
Um, are you following Atkins plan as per the New Diet Revolution book? Or are you kind of winging it, from a friend's advice and reading the net? You really really need to read the book to understand how lowcarbing works, how it affects your body and your metabolism, and how you will eat from now on. If you actually had the book, you would see the lists of food you can eat during Induction, and menu planners. The book is $6.99 US, paperback, available everywhere, or you could borrow a copy from the library ..
Have you had the chance to read the Basic Lowcarbing and Frequently Asked Questions articles in our Tips column? Just click on the red menu bar at the top of the page. Also, while you're there, check out Karen's Jazz Up Your Induction, for some great quick menu ideas.
Generally, leafy green vegetables, and most dark green cooked veggies are the lowest carb. Sweet onions, tomatoes, carrots, beets ... are way too high in carbs for the induction level.
Click here for a BASIC list of foods to eat while on Induction. If it's not on the list, don't eat it. Period.
Read and learn! You can do this ..
Doreen