Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

More Atkins Questions


gointribal

Recommended Posts

gointribal Enthusiast

Can I eat yoghurt while on the Atkins diet during the first 2 weeks?


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



tarnalberry Community Regular

if you can find plain whole milk yogurt that does not have any sugar added, and are keeping the rest of your carbs low enough, then, yes, I believe it can fit into the first stage of atkins. finding plain, whole milk yogurt without added sugar, however, can be hard.

debmidge Rising Star

Pardon my contradiction: As having done Atkins quite successfully losing 35 lbs. During the two week Induction stage Dr. Atkins does not recommend eating yogurt in any form as skim milk based yogurt has 13 gms of carbs in a 1 cup serving. In the Two Week induction the max carbs per day is 20. Eating the yogurt will take up a lot of carbs that could be better spent on allowable vegetables such as lettuce. Yogurt without sugar and without flavoring is 13 gms of natural milk sugar/carb. That's why dairy is not allowed on Induction phase.

tarnalberry Community Regular

I thought that 20g/day was allowed on induction?

That could leave room for 6g from a 8oz serving of Open Original Shared Link (that's one reason it has to be whole milk - skim milk yogurt would be replacing some of the fat content with sugar content), though 9g from an 8oz serving of Open Original Shared Link might be pushing it.

I would add, however, that both of those yogurts are tasty without any additions! :-)

mylady4 Rookie

Once you are out of induction, I say you can have yogurt (no sugar added). In my area they make a really good low carb yogurt called Blue Bunny carb freedom. It tastes so good and has 5 carbs in 8oz. I would eat this even if I was not watching my carbs.

Nicole

debmidge Rising Star

Yes, 20 per day; but if yogurt (regular & low fat, this doesn't include the low carb yogurts - how they do that I don't know) has 13 even unflavored you've used up half your carbs in one sitting.

CMCM Rising Star

The only dairy allowed on Atkins induction is hard cheese such as cheddar, full cream, or cream cheese. That's it. The 20g carb limit gets spent mostly on the 3 cups of veggies (salad mix, plus veggies such as spinach, broccoli, cauliflower, stuff like that). Plus a max of 4 oz cheese/cream etc. Less of this is probably better. When you get into the yogurt products the sugar content is too high, hence higher carbs. And this 20g carbs adds up all too quickly. I miss yogurt, but I can do without it.

I am having such good results from a strict induction....I'm only on Day 6 and I'm already down 8 pounds, which is an absolute miracle for me because I've been unable to drop any weight at all for so long. This is almost effortless....and the limited carbs and lack of sugar makes it so you just aren't hungry and don't have cravings. I messed this up before by letting "unauthorized" foods creep into the induction.

If you want the best and fastest possible results, take my advice....do induction to the letter!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



debmidge Rising Star

Dairy products have high amount of natural sugars (lactose and lactase) and that's where the carbs are coming from. Hard & cream cheeses are naturally lower in these sugars and that's why they are OK. Milk is one of the only "animal sourced products" that is high in carbs. All other animal products are pure protein and fat, no carbs. ;)

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - knitty kitty replied to McKinleyWY's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Accuracy of testing concerns

    2. - trents replied to McKinleyWY's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Accuracy of testing concerns

    3. - McKinleyWY posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Accuracy of testing concerns

    4. - trents replied to Teaganwhowantsanexpltion's topic in Introduce Yourself / Share Stuff
      4

      A little about me and my celiac disease

    5. - Peace lily replied to AristotlesCat's topic in Super Sensitive People
      118

      Gluten Free Coffee

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,238
    • Most Online (within 30 mins)
      7,748

    tcpb
    Newest Member
    tcpb
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Who's Online (See full list)

    • There are no registered users currently online
  • Upcoming Events

  • Posts

    • knitty kitty
      Welcome to the forum, @McKinleyWY, For a genetic test, you don't have to eat gluten, but this will only show if you have the genes necessary for the development of Celiac disease.  It will not show if you have active Celiac disease.   Eating gluten stimulates the production of antibodies against gluten which mistakenly attack our own bodies.  The antibodies are produced in the small intestines.  Three grams of gluten are enough to make you feel sick and ramp up anti-gluten antibody production and inflammation for two years afterwards.  However, TEN grams of gluten or more per day for two weeks is required to stimulate anti-gluten antibodies' production enough so that the anti-gluten antibodies move out of the intestines and into the bloodstream where they can be measured in blood tests.  This level of anti-gluten antibodies also causes measurable damage to the lining of the intestines as seen on biopsy samples taken during an endoscopy (the "gold standard" of Celiac diagnosis).   Since you have been experimenting with whole wheat bread in the past year or so, possibly getting cross contaminated in a mixed household, and your immune system is still so sensitized to gluten consumption, you may want to go ahead with the gluten challenge.   It can take two years absolutely gluten free for the immune system to quit reacting to gluten exposure.   Avoiding gluten most if the time, but then experimenting with whole wheat bread is a great way to keep your body in a state of inflammation and illness.  A diagnosis would help you stop playing Russian roulette with your and your children's health.      
    • trents
      Welcome to the celiac.com community, @McKinleyWY! There currently is no testing for celiac disease that does not require you to have been consuming generous amounts of gluten (at least 10g daily, about the amount in 4-6 slices of wheat bread) for at least two weeks and, to be certain of accurate testing, longer than that. This applies to both phases of testing, the blood antibody tests and the endoscopy with biopsy.  There is the option of genetic testing to see if you have one or both of the two genes known to provide the potential to develop celiac disease. It is not really a diagnostic measure, however, as 30-40% of the general population has one or both of these genes whereas only about 1% of the general population actually develops celiac disease. But genetic testing is valuable as a rule out measure. If you don't have either of the genes, it is highly unlikely that you can have celiac disease. Having said all that, even if you don't have celiac disease you can have NCGS (Non Celiac Gluten Sensitivity) which shares many of the same symptoms as celiac disease but does not involve and autoimmune reaction that damages the lining of the small bowel as does celiac disease. Both conditions call for the complete elimination of gluten from the diet. I hope this brings some clarity to your questions.
    • McKinleyWY
      Hello all, I was diagnosed at the age of 2 as being allergic to yeast.  All my life I have avoided bread and most products containing enriched flour as they  contain yeast (when making the man made vitamins to add back in to the flour).  Within the last year or so, we discovered that even whole wheat products bother me but strangely enough I can eat gluten free bread with yeast and have no reactions.  Obviously, we have come to believe the issue is gluten not yeast.  Times continues to reinforce this as we are transitioning to a gluten free home and family.  I become quite ill when I consume even the smallest amount of gluten. How will my not having consumed breads/yeast/gluten for the better part of decades impact a biopsy or blood work?  I would love to know if it is a gluten intolerance or a genetic issue for family members but unsure of the results given my history of limited gluten intake.   I appreciate the input from those who have gone before me in experience and knowledge. Thank you all!
    • trents
      I know what you mean. When I get glutened I have severe gut cramps and throw up for 2-3 hr. and then have diarrhea for another several hours. Avoid eating out if at all possible. It is the number one source of gluten contamination for us celiacs. When you are forced to eat out at a new restaurant that you are not sure is safe, try to order things that you can be sure will not get cross contaminated like a boiled egg, baked potatos, steamed vegies, fresh fruit. Yes, I know that doesn't sound as appetizing as pizza or a burger and fries but your health is at stake. I also realize that as a 14 year old you don't have a lot of control over where you eat out because you are tagging along with others or adults are paying for it. Do you have support from your parents concerning your need to eat gluten free? Do you believe they have a good understanding of the many places gluten can show up in the food supply?
    • Peace lily
      Okay went online to check green mountain k cups .It was said that the regular coffees are fine but they couldn’t guarantee cross contamination.with the flavors. im trying to figure out since I eliminated the suyrup so far so good. I’m hoping. thanks it feels good to listen to other people there views.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.