Heard about a new book out by Valerie Berkowitz - Atkins Dietician - The Stubborn Fat Fix: Eat Right to Lose Weight and Cure Metabolic Burnout without Hunger or Exercise

I have not read it personally (and have seen some mixed reviews), but thought folks here might be interested in the Podcast interview Jimmy Moore.

Valerie Berkowitz Is A Dietitian Even Dr. Atkins Could Love! (Episode 251) | The Livin La Vida Low-Carb Show

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Thanks Goddess!

I think I'll go look for a copy this weekend. A different angle on the Atkins Plan that worked well for me in the past. That will be helpul in my restart.

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Tom

Let me know if I can help with this or you have any questions about the approach/philosophy of the book. I have had great feedback for a couple of reasons.

1. The flexibility
2. It helps identify underlying reasons why it may be difficult to lose weight despite your efforts
3. In general it is guide to eating better and overall wellness. Its not just a diet, the book describes the importance of sleep, rest/exercise, supplementation, communicating with peers and family and introduces a fiber ratio to help select healthier carb foods.

I just ordered this book from Amazon using the link from this site to Amazon, of course! The reviews there were great! I can't wait to get it.

katlupe

Thanks for the reminder, Kat: Here's the link for those wanting to purchase from Amazon - Amazon.com: The Stubborn Fat Fix: Eat Right to Lose Weight and Cure Metabolic Burnout without Hunger or Exercise: Keith Berkowitz MD MBA, Valerie Berkowitz RD, Dr. Mark Hyman: Books

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Just wondering if you got the book. I'd love to hear your opinion and help with any questions you may have.

Very informative book! I have learned much from it and am changing somethings I was doing based on it. I did not know about avoiding foods with soybean oil and some other things mentioned in the book. I have been very careful about most things that include sugar, the only 2 things I had a problem with is that I love Hellman's Mayo and that does include sugar and now I see.......it also includes soybean oil! So I am stuck as that is a condiment that has really helped me stick to LCE. When I looked at the label of so many foods they almost all include the soy or soybean oil! Salad dressings too. I am taking the time now to make my own salad dressings and that is not so difficult. But some of my recipes include mayonnaise too. I guess its back to making that myself too.

The other thing I KNOW to avoid...but find very difficult is the Nitrates. Why must they put them in bacon and sausage? Those are two foods that I really like to eat and finding them without sugar is hard enough but the Nitrates is a whole other story. Oscar Mayer does make a Nitrate free one and I do buy it, but it is not available in all stores. I just cannot afford to buy only organic foods but would if I could.

I like the way you told why certain foods were good for you and what they do. Like the nuts, extra virgin olive oil, coconut oil, avocado, olives, etc. Now I am better at figuring out what is in the food based on the labels. I like following Dr. Atkins Induction as more than 25 carbs doesn't seem to work for me. I think I may have health issues that I have seen improvement in since I started it in December.

For anyone who wants to eat more carbs though following your plan would allow them to do that. Starting at 50 grams of carbs would appeal to many people. But for me, that seems too high. I am comfortable at 20-25.

katlupe

I am so happy to hear you enjoyed the book and are making changes to balance the foods you eat. The purpose of the book is to guide you to make better choices and just make you aware of why you might not be able to lose weight like as quickly as others and how our food supply might contribute to our health and weight issues.

Please know it was not my intention to make you feel stressed about making mayo or salad dressing and avoiding foods you enjoy. You can follow the plan and still use mayo, etc...but try to balance your fats. For example if you eat mayo with soybean oil, try to use olive oil on your salad. I use Hellman's Real Mayo. I do not use it everyday, I try to balance different sources of fats just like I try to balance different sources of artificial sweetner with a goal of trying to eat "Real" foods as often as I can. But, we all do the best we can and that's all we can do.

My first phase is 30-50 grams of carbs. We give a range for those people who need the "O.K." to be more flexibile in their plan. It really helps those "Food Lovers" when they just need a little chocolate to help keep 'em on plan. It also allows for more veggies and I'm a big proponent of eating adequate amounts of non-starchy veggies. But the main reason for this is because so many times people get so stuck on a number. We try to realize that many times you can add healthy carbs and continue to lose weight.

What happens many times on Atkins (I know I worked at The Atkins Center and helped write to of his books) is you slip up and go from 25 grams of carbs to 40 grams and feel you "cheated ". Then you start feeling down and eat more until you finally pull yourself out of a rut and go back to Induction. This was my way of saying, if you need the chocolate, go ahead as long as you plan for it and control your portion...you can still have your chocolate and eat it too...and lose weight.

I always tell people you have to do what is right for you and I wish you health, happiness and diet success for whatever diet you follow!

Katllupe, Hellmans has a mayo made with canola oil. Its pretty good. Though they say canola oil isn't good either, its still a good alternative for those of us who need to stay away from soy. It has sugar, but not very much, and I agree with you, Hellmans mayonaise makes staying low carb a lot easier! That book sounds interesting, I might have to order it myself. Thanks for your review, and thanks for your input Valerie.

Anniriki, I noticed you're a newbie...if you have any questions or need help, do not hesitate to ask.

I make my own dressing since I can control what goes into them. One is a "French" dressing. I use a Good Season cruet and follow the measurements on the bottle. What I do is I chop about a TBS. worth of onion real fine and dump that in the bottle. Then I add cider vinegar to the -V- line (vinegar), add water to the -W-(water) line add sugar free ketchup to about halfway up the -O- (oil) and use lite olive oil for that and then fill the rest of the way to the oil line with the oil. Then I add about a quarter cup of splenda and a pinch of xanthan gum (play around with the amounts) to thicken. If you like it smooth, you can dump it all into a blender, use a stick blender or a bullet......whatever you have and whiz it up until all the onion is pureed.

Another dressing I like to make is Raspberry Vinaigrette. I use the same cruet (available in the salad dressing aisles in stores) and add raspberry vinegar to the -V- line, raspberry sugar-free syrup to the -W- line and lite olive oil to the -O- line. Sometimes I add a little xanthan gum to this too to thicken it. Whiz it in the blender also.

I make ranch with equal parts of half and half and sour cream and a ranch dressing packet. You could probably make this with plain yogurt too instead of sour cream.

And then there's store bought blue cheese dressing, which is very low carb friendly. Or you could make your own using the same ingredients as the ranch above but instead of adding ranch dressing mix, add blue cheese crumbles. Then taste them to see if any of them need a pinch of salt to taste.

HTH

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