Originally Posted by Paint Lady (Post 4260383)

While you are in phase 1, you have this hollow feeling and appearance. For instance, my shin bones protruded from my legs, my clavicles protruded, my inner thighs were pretty much non-existent. Heck, I looked bony at 165. If I remember correctly, I stayed this way through phase 2 as well. When you add carbs back to your diet in phases 3 and 4, your glycogen stores are replenished. I think this fluffs you back out a bit. Right now, I weigh 10 lbs less than the last time I saw Phase 1, but I don't look as thin as I did in phase 1. Mostly that's a good thing. I wasn't comfortable with my bones poking out everywhere. However, you have to take that into consideration when phasing off. If you are thinking you still want to lose a few lbs based on looks, you should stay in phase 1 until you get there. If your goal is to get to a certain weight and you are there, you should phase off. Again, this is my opinion based on my experience, and everyone is different. Just something to think about from someone who has been there. That could be why the protocol was changed to 100% goal weight before moving to phase 2.

Originally Posted by Sewmam (Post 4260913)

The meat twice a day seemed like too much to me too. I alternated with eggs, though they aren't as much protein, and fish. I always cook a bunch of meat and freeze the portions so I don't have to do it from scratch and it's already measured. Sometimes I'll cut up vegees at lunch and boil them for soup, but often I make batches of that and freeze it so it really becomes easy to just thaw and eat. When I'm on Phase 4 for awhile, I want to try tofu or add soy powder to soups to vary the protein as well.

Originally Posted by New Englander (Post 4260857)

I thought Rotisserie Chickens were injected with "stuff" making them off limits for P1??? Are they allowed on other phases?

Originally Posted by Paint Lady (Post 4261053)

Not all rotisserie chickens are the same. Just read the labels. The worst I buy has regular salt in it and I just make sure I don't eat it for more than 1 day. The rest goes in the freezer. I am fortunate that the little grocery store in my town uses sea salt to season theirs and other IP appropriate seasonings. Some of the other chickens may be appropriate for maintenance, you just have to check labels.