Hey, all. We've hit the limit in the last thread, so welcome to 7! We're coming from http://forum.lowcarber.org/showthre...575#post8604575

Lucky #7 right!?!?

Thanks for that Lab.

Hiya, Lois!

What happens at 2000, does a thread turn into a pumpkin??

Maybe. Well, at least pumpkin is low carb LOL.

To carry on the discussion....

When I hear the statement that low carb isn't sustainable, I have to wonder what the person's definition of low carb actually is, and if the subjects they were talking about were actually doing an honest low carb way of eating to begin with.

I think the moderator said that at about 2000 the server starts to get a little wonky and the thread may become unstable or something. Anyway I'm glad we got a new one.

That's true, Lois. A "low carb" diet that includes a lot of frankenfoods is not likely to be sustainable in the long run. And, for other people, a diet that leaves out some foods (if tolerated) for no good reason may not work, either. I guess part of the problem is that these people have no idea that most people highly tweak a low carb (or any) diet to fit not only what works, but what is palatable.

Another thing is that our society is so, so entrenched in wheat/soy/corn EVERYTHING that people have an impossible time imagining give up those things. They have a far easier time imagining going strict vegan than giving up grains. What's one of the first things we hear people say when low carb is mentioned? "Oh, I could NEVER give up bread!!" Yeah...I thought that at one time. Now, I can't imagine eating it again.

You can run but you cannot hide....I found you

Just dribs and drabs of rain...still hoping for a downpour.

Not looking too promising for Louden today Lois...if their forecast is correct.

A LC ketogenic diet does look difficult to sustain to someone who hasn't actually been on one. I realize there are a lot of definitions for LC, but I was specifically looking at the ketogenic aspects. I don't see going in & out of ketosis particularly pleasant. So staying in ketosis sounds preferable to me.

GL, we do talk about portion control, but have you considered that most people do not call "a lettue leaf" with 1 5" stalk of celery a salad? For example, the Chicken Caesar Salad with dressing at Panera Bread is 37 carbs. That is a perfectly normal sized low carb lunch salad...you can get to 100 vegetable carbs without much trouble.

Just checking in so I can find you tomorrow. I consider low carb to be anything below 100 or even 150 g. And I've been doing that for 8+ years. Sustainable? In that sense, yes. Did I keep off all the weight all that time? Not quite, but I didn't gain it all back either and I certainly didn't gain "even more" as I would have when trying to maintain after eating a low fat diet. I think there are a few measures of sustainability and I feel I can eat to manage hunger and less for "recreation" while eating low carb. I am firmly convinced THIS is closer to how were designed to eat than partaking in all that processed food.

GL, consider, too, that there's a big difference between eating a regular diet of 100 grams carbs vs. eating 300 grams, then dropping down to 30, then eating 250, yada, yada, yada. Ketosis is one thing (even high carb eaters go into ketosis at night.) Keto-adapted is another. We're not talking about setting up a plan that puts you in and out of "Atkins flu" here.

As for the sustainability of ketogenic? Seems to work fine for a number of folks, including some low carb maintainers on the boards as well as Drs. Phinney and Westman.

You forgot the onion slice and mayo... This is the type of 'chicken salad' normally found between two slices of bread or in a wrap... As opposed to a salad with chicken, some call chicken salad too...