Just a quick question. I think I know the answer, but in case someone else has the same question, HELP! LOL

I have had the carb "flu". This is my 2nd day of it, so hopefully only one more to go, but have any of you felt really physically sick to your stomach, to the point you thought you really could throw up?

That's where I'm at this afternoon and even the very thought of eating is making me sick. I'm just staying away from food at the moment, but I have had a good amount of protein and I'm not hungry, and I probably will eat a little something for the evening, but just wondering about this. Anxious to hear!

Some have nausea, have you been drinking enough water and taking salt as directed to combat side effects? Here are the common side effects and how to minimize them. http://www.dietdoctor.com/low-carb/side-effects
Dr Westman suggests using salted broth 2-3 times a day. Don't eat if you are not hungry, just the broth might be a good evening meal.

I drink enough water to float a battleship. Truly it is all I drink other than 1 cup of coffee in the morning, but I have a 1 liter bottle that I fill several times a day, so I was thinking of reinventing the potty computer chair..... okay too much information there.

Not the broth yet, haven't been to the store to get broth and don't really have any chicken here I can use for it, but maybe soon. I did try salting the water (maybe you suggested that?). So far it hasn't helped, but maybe it will soon.

More salt, dunroven. More salt. Sorry you are so miserable with the carb flu. Who would have thought that it would fight so hard to stay in your system?

Micki Sue is right...if you are drinking and then peeing large volumes, then you are likely losing even more minerals than average. First, you should only drink to thirst. Yes, you should be "well-hydrated" (whatever that means) but also do not force water beyond normal thirst. Those little boullion cubes or packets are fine and plain salting your water and foods will work too... if it is enough, and probably more than you think. Here is Nancy's good thread about salt: http://forum.lowcarber.org/showthre...210#post8626210

Also, you don't have to "force the fat", a dramatic change in fat from whatever your previous diet was may be upsetting to your GI, especially if you have gallbladder issues. Don't eat anything with artificial sweeteners and Just eat real food may help too. https://lowcarbrn.wordpress.com/201...-force-the-fat/

One thing I've noticed is if I eat too much protein I can get nauseated. Make sure you're getting your veggies in and not just eating nothing but meat.

I think that might be a part of it Nancy, but I'm really struggling with figuring out how to get my veggies in. I don't like lettuce salads at all. I had to eat too many of those as a young girl who was on a diet since the age of 12, and lettuce makes me gag. Lettuce in any form let me say it that way. That and tuna are my worst enemies now.

I also think part of the reason that we failed before on this diet is because we ate too many veggies. I can't quite figure out how we can get the right amount without going over board. We love fried cauliflower, fried in butter, garlic powder and onion powder plus salt and pepper. I do the same thing with green beans and cabbage, but it says you have to measure things that "melt" down pre cooking, so the amount of cabbage or cauliflower you get for one cup, just is hardly worth the time to cook it, turns out about 2 to 3 tablespoons by the time its cooked (exaggeration, but you know what I mean). So I need better ways to get our veggies in, but just can't come to terms with how to do that.

Any help is appreciated.

I always go by weight, not by volume, when measuring veggies. Veggies have too many odd shapes so there's a lot of air space when you're measuring them by cups.

So, find a good web site like http://nutritiondata.self.com/ and use that to calculate how much, in weight, you can eat of veggies. IMHO overeating veggies probably isn't the primary reason most people fail to lose weight on Atkins.

Nancy, I went to the site and it says a 10 ounce bag of frozen, unprepared cauliflower has 13 g of carbs, 7 g of fiber, 6 g of sugars. Do you do any deleting for the fiber? Some folks do that. Or do you just take the entire count of 13? Now either way, my husband and I, once this is cooked in butter, garlic powder, salt and pepper, can definitely eat 2 bags of this between us. So you see where my thinking is on the overeating veggies?

I think that's why Atkins changed his philosophy on deducting fiber in the DANDR (Dr. Atkins new diet revolution)book. Because he realized the value in eating veggies for the nutrients and the fiber. I would definitely consider deducting the fiber if it makes you eat veggies. Otherwise you end up with big BM problems and have to resort to flax and other things to get things moving.

From the beginning, purely for variety on the plate I began having 2 veggies or 1 veggie and a salad with my meat. Not double portions but 1/2 C of each.
It keeps things interesting too.

I get that Meme. We need variety, and that's where I'm hitting the brick wall. Salads are out, like I said, too many of those through growing up years. I can't stand looking at a salad let alone putting it in my mouth anymore. I am limited on the veggies side of things

Cauliflower
Asparagus
Cabbage
Green beans

That's about it. There really aren't a whole lot of veggies that fit here that we like.

Hard to get much of a variety when we don't like the veggies.

Zucchini Squash, Yellow crookneck squash? These are 2 of my favorite veggies.
Oh and bagged baby spinach which stir fries in about 2 minutes

And how about Broccoli?

Maybe the squash. How do you prepare it? The spinach is definitely out. Yucko! LOL Nope on the broccoli either.

If by the site, you mean the Atkins site, don't worry about what they say. Their reason to exist is to get you to buy their products, not, necessarily, to help you lose weight.

The first thread in this forum: http://forum.lowcarber.org/forumdisplay.php?f=98 has a list of what Dr Atkins said is OK to eat during induction.

There are a lot of threads there, too, that may have good information for you.

This is one of the many ways I cook Zucchini


I also save the leftovers and use them with my morning eggs.