Quote:
Originally Posted by MeBLady
Kryssi, I have a question on this....from reading around, I know it takes some experimenting to find out what works for each individual to maintain, but does this actually stop? To a point that you just live happily on this WOL and no longer watch the scale or what you eat (within plan)?
I love this WOE, no desire to go backward. However, my biggest fear is that I am going to have to stay on top on my weight/size forever, which reminds me of the low fat dieting days -- and eventual failure.
On average, does anyone who has been maintaining for awhile see changes in their body making them adjust, or constantly struggle, in order to keep the weight off AFTER they have found their comfort carb level? Or do these struggles occur simply when one gets out of of control with "forbidden" foods?
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I've been in the maintenance phase of Fat Flush for over a year and a half. As others have already posted here, my weight also fluctuates 5-7 pounds (call it scale creep 'cause while sometimes it's LESS than my target, it's more often MORE. EEeek!). One of the things I love most about FFP is that there is no counting (not calories, not points) which is good because I'm math impaired.
However, in the maintenance section we are given "up to" 4 friendly carbs daily (can't eat that many per day or I WILL gain weight) and instructions on how to slowly add them in - searching for those that will NOT contribute to weight gain (for me, anything with gluten, and dairy will send the scale up. Lactose intolerant - not a clue prior to FFP that either of these contributed to my fatigue, insomnia, dry skin, weight gain - sheesh!). However quinoa, wild rice, sprouted spelt I can handle. And can we take a minute to extoll the virtues of parsnips? I mean, who knew?! I always figured they were "grandma's" veggie, but OMG! If you slow roast 'em over a grill or broiler, they get positively sweet and you can eat them as a veggie or a desert (mixed with whey protein and eggs, you can make a delish souffle). Once I got my tastes trained AWAY from salt and sweet, I found out that many veggies and fruits had extra layers of flavors I had missed. And I eat way more veggies than I ever used to (daikon, jicama, kohlrabi, bok choy, celery root, rutabaga, spaghetti squash, and more - are all staples for me)
I return to Phase 1 of Fat Flush every quarter for two weeks as a way to shave off any pound creep as well as accomplish a systemic flush. When I entered maintenance, I was a size 10. Adhering to FFP principles continued shaving off inches so that these days I'm a size 6. (!!
!!)
After all this time in maintenance (started FFP in perimenopause and moved to full menopause within a year), the basic ground rules are ingrained and I don't actively think about them anymore. I eat fresh, whole foods whenever possible, NEVER EVER eat white flour, white sugar, white rice, milk, box dinners or any highly processed foods. In particular, I avoid low carb commercial products which are almost always made with gluten flour or soy flour. I figure if I can't make <insert product here> from scratch in my kitchen, then I don't want to be eating it (particularly if the list of ingredients reads like a chemistry class lab list). I have a daily cup of organic coffee, very rarely drink alcoholic beverages (pure jolt of sugar to the blood stream - not good for insulin levels) but will occasionally have a glass of organic non-sulfured wine.
The charge I get shopping and wearing size 6 clothes (always figured I was a size 14 body struggling to emerge from 2x-dom - never EVER dreamed that I was really a size 6!!!!!!!!) by far outweighs any desire to eat off plan. No food can equal that rush of adrenalin when I'm standing amidst the "small" clothes section. (If you ever spot a tall blonde just standing there grinning ear to ear - that's me. Pop over and say "hi!")
Anyhoo, thanks for letting me spout off.
**we now return this discussion to the Atkins folks**