Wednesday, August 18, 2010

Day 8 of going low carb - meeting my calorie count

Captain's Log, Stardate 08.18.2010

After thinking about it, I will recant what I said yesterday. While I want carbs, because I like carbs, I’m not craving carbs.

I don’t feel that urgency to have starch like I used to. I still long for potato chips and French bread, but the oomph! inside of me to have them is not there. Before, I’d just listen to that oomph! and have the starch. Now, the oomph! is gone.

If I stopped this low-carb diet today, sure, I’d eat potato chips. (Actually, I miss pasta more.) But I don’t feel that grinding craving to have them that I used to.

Before, I’d dutifully eat the carrots and celery and cucumbers to try to distract me from the cravings, but I’d eventually give in and have the chips. Now, I eat the carrots and celery and cucumbers mostly because I need my non-starchy vegetable carb count to be higher, but what’s missing is that gnawing wanting for chips after I’m done eating the veggies. Sure, I’d like chips just cuz they taste good, but the “My entire body is crying for chips” feeling is gone.

My biggest problem now is making my calorie count. Since I’m only allowed 66 grams of complex carbs, the rest of my calories has to come from protein (non dairy) and non-starchy veggies. They say that in order to keep you from “starvation mode” where your body stores every bit of food as fat rather than using it, you need to eat at least 1200 calories a day. I’m having a really hard time making 1200 calories.

I never thought I would ever say that. Ever. And here I am, struggling to make 1200 calories a day.

I’m trying to keep myself from giving in to high fat protein options to up my calorie count, because too much fat isn’t good either. So there are days I just go over that 66 grams of complex carb guideline because I need to eat more. I usually eat only complex carbs, and pair it with protein and fiber if possible.

And gluten? Missing it, but not dying. But I couldn’t go gluten-free forever. I really give kudos to people who have to avoid gluten.


  1. Camy, what about adding a bit of avocado to some of your dishes? It is higher in fat, but it's a good fat. I trade adding avocado to salads, smooshed on "sandwiches" (wheat & yeast-free here!), diced and mixed in with stir-fry-ish concoctions (can't really call them recipes since I just throw stuff together in the pan!). Avocado helps me hit the caloric-intake numbers I need, and gives me a beneficial fat.

  2. That's a good suggestion! Thanks, Carrie!

  3. i could never do gluten free either.....good for you!

  4. Thanks, Martha! It's hard, but I'm hoping it'll make me healthier in the long run!