[BliliBoopsy]

I guess I'm thinking through the mechanisms in the body that make the HCG diet a long-term way to stabilize your weight. I know that the hypothalamus is reset through the process so our body burns fat more efficiently. I think I understand that Phase 3 is not like Adkins in that we still receive carbs through fruits. So I guess I'm wondering why starches and sugar are a no-no in Phase 3, but are okay in Phase 4 (though I know they are reintroduced slowly).

For long-term success, should I eat a low-carb diet, in general? Or, am I gathering from the forums that the real key is not combining fats and carbs in the same meal?
Is this like the methodology in the Fit for Life book, or even the Suzanne Somers book (if anyone read that).

I think I'm just trying to rethink my approach to food. It's pretty obvious that we Americans don't have it figured out. Though, there are lots of thin cultures that combine fats and carbs in the same meal (the French, Italians).

Thanks for any insights! You guys have gotten me through Phase 2, now 3, and I'm just trying to figure out the rest of my life . That's where you guys step in.........

[SypeKifef]

Thanks for any insights! You guys have gotten me through Phase 2, now 3, and I'm just trying to figure out the rest of my life . That's where you guys step in.........

if you figure that out, let me know! lol

some people believe that sugar and starch interferes with the re-setting process. i think we were given those instructions because it's the easiest way to get back to a normal caloric load without gaining weight back. some clinics don't include that phase- but they have you eat low-fat, and a limited calorie amount. i think the key is making sure your weight stays stable so your body can recognize your current weight as the new normal.

many people continue a low-carb diet because their weight tends to rise when they add in much sugar or starch, and healthy options for those two groups are pretty limited anyway. i do keep food combining in mind.

[Arrocousa]

Is this like the methodology in the Fit for Life book, or even the Suzanne Somers book (if anyone read that).

I read the fit for life book- makes a LOT of sense!

[tretcheenia]

Very interesting........if you don't have it figured out mgsondance, then no one does! I thought I'd just glossed over those sections of Pounds and Inches, so I'm a bit relieved that I haven't missed anything.

One thing I've observed in myself, now that I've weaned myself off the carbs, is how much more satisfying high-protein and fats are vs. a carb-rich diet. I ate part of one of Grammy's mug cakes yesterday afternoon, and I had to force myself to eat a little something for dinner so I wouldn't be hungry later.

The part that really makes sense to me is that that sure the body is resetting itself at a new set point. Here's a wild guess - I wonder if the blood sugar fluctuations of a carb-y diet make it harder for the body to restabilize to a new normal. I really feel like my blood sugar is much more stable now that I'm off the carbs.

[Anykeylo]

cyndi.. I've been able to introduce carbs here and there in P4, but I've not pushed it hard or on a regular basis. I'm making a big point of avoiding white starches altogether. Also when I know I'm going to be carby, I avoid fats in that meal.

Funny thing with sweets. I've not really craved them at all. In fact anything I have had just doesn't seem the same to me. My family went to Cheesecake Factory yesterday. I was pretty good in getting a bunless bacon blue burger and mixed green salad. Brought home a piece of cheesecake, dug into it later and tossed 2/3rds of it. It just wasn't something that was good enough to eat the whole thing. My daughter-in-law saw it in the garbage today and thought I was crazy.

[kasandrasikl]

I agree with Beth; now that I have done a complete round I do not crave the treats or the fried food anymore. I do not feel cheated when I order a nice salad at the restaurant instead of the burger and fires. Also I followed the fit for life guidelines in the past with success and I feel better when I watch my food combinations. I can eat some starch's with not a problem such as rice, oatmeal, ezekial bread, limited flour tortillas, but white bread, cake, donuts, make me spike bad!!!! Glutten seems to be a problem for me and I need to reasearch glutten intolerance more. The thing I like the most about this diet is that I am actually able to learn where my food sensitivities are and detox from the cravings I had in the past. I love it. No other diet has taught me so much about myself and my body. I have done weight watchers, Jenny Craig, South Beach diet and more with some success, but it is not permanent as I never found my food sensitivities. I found I can eat browies in nominal quantity, bacon, nuts (not peanuts), cheese (not combined with nuts in high doses only very limited small servings togther), eggs and many more food items making my eating enjoyable.

[Vmysobfi]

Cyndi, you might take a look at food combining. It makes a lot of sense to me. Here's a chart to get you started: http://www.marilu.com/wp-content/upl.../foodchart.pdf

[Sopsneork]

I think that part of the mystery is more about the food itself and not the eating of the food. Hybridization and GMO approaches have been specifically to provide the Vendor ( food producer ) with a more profitable product. This has destroyed the nutritional value of the food to such an extent that we who are less than 45 years old cant know of a time where real food was readily availible.

Also we in America have a very skewed view of what people elsewhere eat. for instance Pizza which traditionally was oil and cheese on real wheat is now so bastardized in America as to be a very different food altogether.
Most people i know who travel outside the US also mention portion size. we eat a lot of food in the US
and my final point will be adaptation. There is an article that shows that the Japanese are adapted to digest seaweed when the rest of us simply pass it.

So as Robert H. Lustig said "when God made the poison he placed with the antidote". In order to increase profitability we removed the antidote and kept the poision. Shame on us!

[Kafuuil]

very interesting Q...and at 42 this December i remember eating as a child in the 70s my food getting more and more processed. BUt growing up in the south, we ate a lot of veggies out of our own garden. Which was lovely in the summer months. I also have a love for almost every veggie imaginable (except celery which I don't care for but will eat)

My 13 year old step son hates most veggies. So wrong on so many levels.

[urbalatte]

sonia- have you read either of those books where they hide veggies in certain recipes? cauliflower in mashed potatoes, beets in brownies, broccoli in chicken nuggets. here's one of them: http://www.amazon.com/Deceptively-De...6828082&sr=1-3

[onlyfun_biziness]

sonia- have you read either of those books where they hide veggies in certain recipes? cauliflower in mashed potatoes, beets in brownies, broccoli in chicken nuggets. here's one of them: http://www.amazon.com/Deceptively-De...6828082&sr=1-3

Oh girl, about a week into p3 and I am totally going to do cauliflower mashed potatoes! HAHAHAHAHAHAH and maybe give my Stepson some and tell him they are mashed potatoes! Evil I am!!!!

[RicardoHun]

Oh girl, about a week into p3 and I am totally going to do cauliflower mashed potatoes! HAHAHAHAHAHAH and maybe give my Stepson some and tell him they are mashed potatoes! Evil I am!!!!

Here's a trick you can use on him... put the faux-tatoes (cauli mashed) in a pastry bag (or freezer-weight ziploc bag) and pipe them onto a cookie sheet in the shape of tater tots and bake them. Pretty tasty treat and fun to eat for the kiddies. ")

[uneniaPhenits]

I think that part of the mystery is more about the food itself and not the eating of the food. Hybridization and GMO approaches have been specifically to provide the Vendor ( food producer ) with a more profitable product. This has destroyed the nutritional value of the food to such an extent that we who are less than 45 years old cant know of a time where real food was readily availible.

I agree to a point, but I also believe that certain foods eaten together do have an effect on how they digest within the body--certain combinations work better than others.

[NarhozNic]

thanks for that food combining pdf - very cool. I also like the tater tots idea. I'm definitely looking forward to my next P3. The last one I made a cauliflower pizza crust and it was DEEEELISH! I never got the chance to do the riced cauliflower but that, too, is on my list for next time. SO many healthy options to things the in my previous life I would have simply gone for the easy ... frozen food/fast food/quick fix option.

[Phassetus]

for my first round, I stabilized beautifully at about 6 lbs. below my LIW during P3 and was a little scared to go into P4 and eat starches again... I think I actually carried on P3 for a couple weeks longer than the 3 week period. Once I did start eating carbs again, I did it pretty slowly, but it did not make me gain! I was so happy! I maintained my weight pretty well during P4, eating mostly whole grains for lunch or something and the occasional treat. I ran into issues a couple of weeks before I started my second round... I stopped weighing myself and got so busy that I started falling back on bad habits... relying too much on convenience foods and indulging in sweets. stepped back on the scale my first loading day of my second round and found myself back up at my LIW again.

I honestly really loved P3 and I think it really helps the body find it's equilibrium. In P4, yes your body can definitely readjust to carbs... within reason!

[lodsemelf]

Question for anyone,Can you stay in P3 for however long you want and not go into P4? I will be in P4 by thanksgiving so I know I will have a few bad carbs then and on Christmas but can I just continue in P3? Also in P3 I read about not being able to have squash but what about zucchini squash?

[Nikkytas]

Robyn.. you can eat P3 forever if you like. I thought I would, but I also wanted to try some starchy foods to see what I can tolerate. I just don't eat starches a lot. You can have summer squashes such as zucchini, yellow and spaghetti squash in P3. It's the winter squashes like butternut and acorn that contain high starch.

[bugagasikaga]

Thanks so much Beth.I am gad we can I have yellow because my Garden over flows with it every year and I have a bunch frozen right now.I did not know that about the spaghetti squash either and I looking forward to making me some "spaghetti" with homemade sauce and meatballs.

[eladiopsislab]

I had lost 65lbs 9 years ago and have for the most part kept it off following south beach diet mostly, minus the bread because I have gluten allergies. I start to put on weight when I start eating sugars and starches. Recently I had been eating rolled tacos, oatmeal with butter, nuts and agauve nector and then frozen yogurt for dinner. So, if people think they can just go back to eating sugar and carbs without gaining it back, I wasn't able to...so I was just thinking for those who want to blame weight gain on HCG then that's just like saying after you get a lap band you gain weight. I was getting a little concerned, being new to hcg, to see people who think hcg messed up their metab...but as I look at my own body, when we make poor choices, the weight comes back. There is no secret. It takes less eating and more exercising I believe.

[Rellshare]

One thing I've observed in myself, now that I've weaned myself off the carbs, is how much more satisfying high-protein and fats are vs. a carb-rich diet. I ate part of one of Grammy's mug cakes yesterday afternoon, and I had to force myself to eat a little something for dinner so I wouldn't be hungry later.

ME TOO! I absolutely LOVED P3 when it was high protein/fat! I still never had the bloated feeling, etc., that I had when I ate high carb!