OKAy, Transitioning here from kk. I did have some previous low carb experience (Curves) a few years ago. My plan after reading some of Johnny Bowden's book was to go with DANDR
But with both of the previous Low carbs plans I tried before there was not so much of a call to eat the higher fat cuts of meat. I have just started reading DANDR but I have also been reading a lot of posts, mostly by Charles (thanks Charles) that kind of worries me.
I do not like the higher fat cuts of meat. I never have. once in a while I will eat prime rib if cooked very very well done and no fat on it, ground beef is really the only beef I enjoy and then the taste I prefer is of the 3-7% fat. I hate pork products, and although I love Turkey Bacon and Turkey sausage never really liked pork products. I love chicken, and turkey but hate the skin. I really only ENJOY the White meat of those although once ina while I will eat a skinless thigh. IS this whole way of eating not going to work for me? I would like to lose weight, AND get healthier but what I'm reading is scaring me. not for the same reason (Well okay a little) that others are afraid of the fat content, but because I won't stick with a woe that is mostly about foods I don't like.

Any input would be helpful here.
Thanks
Tria

Icmama, Check out South Beach. They tend to recommend meats that are lower in fat. This plan might suite your palate more.

I agree with Melodie...go back to Jonny's book and read about South Beach. He is more of a low-fat, low-glycemic diet rather than the high-fat (which you don't like!), low-carb diet of Atkins. It's all about finding the plan that works for you and then DOING IT! You can do this, my friend! Don't lose hope.

Thanks, Melodie, Jimmy and SJM for your replies.

I am not giving up and actually I enjoy fat, just not meat fat. LOVE cheese, Avocado, Nuts, Peanut butter but I know I have to limit those. No problems with butter, mayo etc. I will check out South Beach too Just trying to get a plan down Really want to start by Monday. I have kind of been floundering a bit this week just trying to add more calories and more fat and some veggies after KK. Gained 5 but dropped two and 1/2 the next day and been holding steady there so not too bad for someone with no real plan in mind.

I appreciate your input and as always Jimmy... Thanks for the forum!
Tria

If it helps at all, I have been following Atkins for 2 years, and have managed to lose a significant amount of weight basing the majority of my meals around leaner cuts of meat, and lots of seafood. I do use butter, full fat salad dressings, cheese and other fats, but as far as the meat goes, most of mine is chicken breast and fish. Granted, most of my food is restaurant food, so it is probably prepared more "fatty" than the average home cook would do, but as long as you are aware of the need to use fats, I bet you will be fine with DANDR.

Tria,
Sounds like you've got it going pretty well already, I'd like for you to go into the Journals and find my friend Ginger's.
She is doing alot better now since leaving KK and has learned to increase her fat & calorie counts too. Another thing Ya'll have in common~~she LOVES Peanut Butter.
She's a great gal & could help you blend in here also.

Good luck with your Jouney to your goal.
Su

Tria, there is no minimum fat requirement for Atkins, and there is no requirement to eat only certain cuts of meat in the Atkins book.

The requirement is that we not restrict fat; we should eat as much as tastes best to us.

There are definitely benefits to opening the door to fatty cuts of meat, imho, when it comes to making everything work together, especially when so many of us were/have been eating low-fat for years. Increasing dietary fat is important, and fatty cuts of meat are, for some of us, an easy way to do that.

But I am a *BIG* believer in trusting your own tastes and listening to your body on this WOE. If you feel nourished and satisfied and craving-free after your meals, and you're losing fat, then my guess is that you are doing something right. :-)

IMHO, the main thing is to take this Atkins warning very seriously:
"I cannot stress strongly enough that trying to do a low-fat version of Atkins will interfere with fat burning and derail your weight loss."

It certainly sounds like you have a good handle on that.

I think you are right on track when you hint that this WOE *must work for your tastes* in order to be sustainable. I absolutely agree.

Since mayo and butter are ok with you why not add these to you lean meats. Chicken with a mayo based dressing or steak and garlic butter are two ways I add fat.

karrie

Karrie, I had a burger the other day where they put garlic butter INSIDE the burger. Talk about GOOD! I had heard of people stufing cheese, and that, but the garlic butter was really over the top good.

Simon - that's sounds yummy! Adding that to this weeks lunch - a nice simply variation to a burger!

Si's burger reminds me that earlier in the summer DH had a butcher grind 2 lbs sirloin with 1 lb bacon for a special grilling treat ... How did the burgers turn out? Ohhhh my goodness! (This doesn't help lcmama ... sorry! I just followed the conversation.)