Firstly, I know I've read something briefly about measuring your vegetable intake in cups, roughly. A dry cup?? of salad doesn't equal much! 2-3 cups of salad or other veggies, right? Is that correct? Should I really be tracking my carb intake w/ Fitday or something? I've done Atkins successfully before while not really limiting myself on veggies or cheese, but I'd like to maximize my results without too much hassle.

Another question I have is about flaxseed...I know it's allowed on induction, but is there a limit? My flaxseed meal says it has 4 carbs, all of it being fiber.

Oh, and another thing is about cream cheese and sour cream, both allowed on induction right? Everything I've seen at the store has sugar in it, but I distinctly remember having it before on induction...Why I would have bought it before, but be so confused about it now, I don't know Thanks.

I never measured my veggies---it's a healthy food so figured it was worth whatever carbs I ate. I know some people have tracked their stuff with Fitday but I never remembered to--so that's a personal choice. As with everything, you might have to try things to see how they work for you. Too much flaxseed might not allow you to lose the weight you want to. Just a "try it and see" type thing with the cream cheese, sour cream and stuff. Good luck

Well, under "The Rules of Induction" he states that you can mix ground flaxseed into shakes to relieve constipation - of course, that doesn't say how much is allowed really. http://www.atkins.com/articles/atkin...s-of-induction

Here it mentions flaxseed as a supplement:
http://atkins.nl/index.php/en/53

Also on the Phase 1 section, it says Net Carbs are "total carb grams less fiber grams." My flaxseed meal says it has 4 carbs, all (4) of which are fiber...

and I've also read other forums/sites where some say it's fine.

I guess for now I'll just keep the flaxseed down to a minimum. I'll survive induction without it. Won't worry much about Fitday or measuring out my veggies either, too much of a hassle for me anyway. =) Thanks a bunch.

In case anyone's interested, I stumbled upon this recipe for flaxseed muffins a while ago, hence my questions...

KIM'S FLAXMEAL CINNAMON MUFFINS

3 eggs
1/4 cup plus 2 tablespoons oil
1/4 cup sugar free syrup, such as Da Vinci (I used brown sugar flavored)
2 tablespoons water
1 tablespoon vanilla
1 cup flax meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons cinnamon (the amount is correct)


In a medium bowl, beat the eggs with a fork. With a fork or spoon, beat in oil, syrup, water and vanilla. In small bowl, combine remaining dry ingredients, then stir into egg mixture. Let stand 5 minutes. Spoon into 12 well-greased muffin cups (without papers). Bake at 350º 12-15 minutes, or until they are lightly browned and seem set to the touch. Remove from tin at once to cooling rack. Store in refrigerator.

Makes 12 muffins
Can be frozen

Per Serving: 85 Calories; 7g Fat; 4g Protein; 4g Carbohydrate; 3g Dietary Fiber; 1g Net Carbs

They're a good replacement for regular old muffins, and better for ya. I like to put a little cinnamon butter on them too.

Hi sugarbum, I'm sure you'll do great this time too. I personaly never measure my veggies. I just estimate everything. I do use fitday to get my estimated carb intake, but I know it's not 100% accurate. I also use a little sourcream and cream cheese, they dont seem to make a difference for me so far. I think I might try adding a little flax and see how it affects me. Good luck, and let us know how it goes.