Well this is my 6th week and have my very 1st yeast infection so my doctor says.
I have not had anything with sugar and no yeast. I do eat more cheese and have added mushrooms to my diet. Just before this occurred I ate my 1st bag of pistachios.
Also I have always reacted to beer (I am not having any now) with sinus trouble, I could never have just 1 it would never be worth it :>😉 This seems to be pointing to an allergy to yeast and mold.
I am feeling alot better on this diet, but still haven't lost any more weight since week 3.
Has this happened to anyone else ? Any advice? -- CathyLee They neigh I pay Nova Scotia, Canada Zone 5a 180/171/150 from 01/04/2005
Well this is my 6th week and have my very 1st yeast infection so my doctor says.
I have not had anything with sugar and no yeast. I do eat more cheese and have added mushrooms to my diet. Just before this occurred I ate my 1st bag of pistachios.
Also I have always reacted to beer (I am not having any now) with sinus trouble, I could never have just 1 it would never be worth it :>😉 This seems to be pointing to an allergy to yeast and mold.
I am feeling alot better on this diet, but still haven't lost any more weight since week 3.
Has this happened to anyone else ? Any advice?
When I first started, I noticed that the weight loss halted about the third week. I found that I had to start excersizing regularly and after that the weight loss kicked in again. I also found that taking certain vitamins helped too. I found a pretty good list and discussion of the subject in Dana Carpenter's book "How I gave up my low fat diet and lost 40 lbs"
Well this is my 6th week and have my very 1st yeast infection so my doctor says.
I have not had anything with sugar and no yeast. I do eat more cheese and have added mushrooms to my diet. Just before this occurred I ate my 1st bag of pistachios.
From atkins.com: "However, Atkins does allow cheese, nuts, vinegar, mushrooms and pickles—all of which are aged or fermented items—and will provoke symptoms. If you discover or suspect you have a yeast problem, those foods will have to go for at least some period of time to give your body a rest from exposure."
Someone suggested adding yogurt to my diet -- and that helps! I think I need to buy the Atkins book and really work the program, though, because I'm not really on low-carb I'm on reduced-carb. But I digress. I found a great lowfat* plain yogurt from Dannon that has 16 grams of carbs per cup. I only eat about 1/2 cup per serving so it's relatively low carb. I sweeten it with Emergen-C -- you know those vitamin packets you mix with water to make a fizzy drink? Yeah, those. It's delicious and nutritious. For desert sometimes I'll sweeten it with Smuckers low calorie breakfast syrup w/ nutrasweet. That has 8g carbs per quarter cup. I also use that in my coffee and I like it better than splenda.
The links posted in this thread have been SUPER helpful and I want to thank Rosie and Elizabeth for the valuable info.
*apparently fat doesn't matter anyway, but I'm just reporting on what I bought and what's working for me for now. I may switch to regular when I run out of lowfat yogurt, but till then I'm happy.
Someone suggested adding yogurt to my diet -- and that helps! I think
I
Quoted message said:
need to buy the Atkins book and really work the program, though, because I'm not really on low-carb I'm on reduced-carb. But I digress. I found a great lowfat* plain yogurt from Dannon that has 16 grams of carbs per cup. I only eat about 1/2 cup per serving so it's relatively low carb. I sweeten it with Emergen-C -- you know those vitamin
packets
Quoted message said:
you mix with water to make a fizzy drink? Yeah, those. It's delicious and nutritious. For desert sometimes I'll sweeten it with Smuckers low calorie breakfast syrup w/ nutrasweet. That has 8g carbs per quarter cup. I also use that in my coffee and I like it better than splenda.
The links posted in this thread have been SUPER helpful and I want to thank Rosie and Elizabeth for the valuable info.
*apparently fat doesn't matter anyway, but I'm just reporting on what
I
Quoted message said:
bought and what's working for me for now. I may switch to regular when I run out of lowfat yogurt, but till then I'm happy.
<[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Someone suggested adding yogurt to my diet -- and that helps! I think I need to buy the Atkins book and really work the program, though, because I'm not really on low-carb I'm on reduced-carb. But I digress. I found a great lowfat* plain yogurt from Dannon that has 16 grams of carbs per cup. I only eat about 1/2 cup per serving so it's relatively low carb. I sweeten it with Emergen-C -- you know those vitamin packets you mix with water to make a fizzy drink? Yeah, those. It's delicious
According to Carpender you can subtract 8g per cup (16g - 8g = 8g/cup) because it is converted to lactic acid in the culturing process. The only lowfat plain yogurt I have seen has stuff added to it. I've been mostly buying the (full fat) kind that has just one ingredient: cultured milk, 12g - 8g = 4g/cup, but I have to go out of town to find it.
-- No Husband Has Ever Been Shot While Doing The Dishes
<[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Someone suggested adding yogurt to my diet -- and that helps! I think I need to buy the Atkins book and really work the program, though, because I'm not really on low-carb I'm on reduced-carb. But I digress. I found a great lowfat* plain yogurt from Dannon that has 16 grams of carbs per cup. I only eat about 1/2 cup per serving so it's relatively low carb. I sweeten it with Emergen-C -- you know those vitamin packets you mix with water to make a fizzy drink? Yeah, those. It's delicious
According to Carpender you can subtract 8g per cup (16g - 8g = 8g/cup) because it is converted to lactic acid in the culturing process. The only lowfat plain yogurt I have seen has stuff added to it. I've been mostly buying the (full fat) kind that has just one ingredient: cultured milk, 12g - 8g = 4g/cup, but I have to go out of town to find it.
You can subtract all the carbs from yogurt if you know (by home making it) that it's been fermented for 24 hours. I believe after 12 hours it's more like 70% lactose free. There was a scientist on this group (google Adrian and lactose or carbs in yogurt, maybe) who gave very specific carb contents for yogurt under various conditions.
"Susan" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
You can subtract all the carbs from yogurt if you know (by home making it) that it's been fermented for 24 hours. I believe after 12 hours it's more like 70% lactose free. There was a scientist on this group (google Adrian and lactose or carbs in yogurt, maybe) who gave very specific carb contents for yogurt under various conditions.
Cool! I'll leave the lot that's brewing at the moment until the morning then : )
