Here is a link to a very informative Fat Flush Plan website. There are lots of success stories going on there and people who are claiming that this woe has changed their health and their lives for the better.
http://boards1.ivillage.com/messages...tflush174.html
I'm just finishing my second week of Phase I which, like the Atkins Induction, can continue beyond two weeks. It's very strict though and I'm having a very hard time without salt. Food has no flavour, no matter how many herbs and spices you add to it without salt. Unfortunately, even in Phase II, (ongoing weight loss) salt is not permitted and it's really restricted in Phase III, which is like Maintenance. People say I will get used to it. I'm thinking that one of the reasons people lose weight on this woe is that the food tastes so bland they lose their appetities. LOL But, you'd be amazed at how many of the folks posting at that website are claiming that they're enjoying their food more now and especially veggies. Go figure. To me, the only food that doesn't taste better with salt is fruit.
Still, I have to say that I'm feeling very good and my clothes are beginning to feel very loose in places they haven't felt loose before so I'm going to hang in and continue. I can see myself modifying it to a certain extent though. I don't think a LITTLE bit of salt is that harmful.
One nice thing about the plan is that it allows 2 fruit per day. I'm really enjoying my Okanagan peaches which I certainly couldn't on Atkins. This diet claims to be a higher fat (healthy fat) plan but the only fat that is allowed is flaxseed oil and you can't cook with it. No dairy is permitted so no butter, cream, cheese, milk, etc. I have just bought a loaf of Spelt bread which is the only kind allowed beginning in Phase II and I think I will be enjoying it very much.
If you have done well on Atkins, I think I'd stick with it. I was on a continual plateau though, even on Induction. Something had to change. I don't know if I'll do FFP for life but certainly until I lose a lot more weight.