Hi guys, im confused about how ican be eating, sausages, eggs, cheese, mayo, all of which contain carbs and still have enuf allowance to eat the veggies of 15 carbs? Help me please as i think im doing it wrong!!!
I was quite shocked about the cheese. I was having quite a bit of it until someone said 3oz .. 3oz is quite a bit throughout the day so now I weigh it out in a morning and leave it in a tub to use for the day.
Hi guys and thank you for your replies, im still confused at how i have 15 grams of veggies and still have enough allowance left for say, mayo and chesse, does anyone know how many carbs a 100g of lettuce has?
Unprocessed meats contain virtually no carbs Jules, that's what you should be eating on Induction. The cheese and Mayo should be used sparingly. I answered your question on lettuce on the other thread.
Thanks again jim. Do u have any ideas for sauces that i could put on the meats? This is the bit that confuses me ya see as obviously im using up carbs here wen im meant to be getting most of them from veggies!!!
Im just confused full stop jim!!! So how much cream am i allowed? Iv just been and bought some and a whole load of green veg, by the sounds ( and looks ) of things i can eat a hell of alot green veg, theres hardly any carbs in them at all!!!!
Thank you! Im still getting to grips with all this and the book i have seems to offer conflicting info to what i read on here and different sites, for instance the book states that mayo is 1 carb per tablespoon where another site said something totally different!!!
Typical Valuesper 100gEnergy2970kJ/722kcalProtein1.1gCarbohydrate1.5gof which sugars1.3gFat79.1gof which saturates6.6gpolyunsaturates25.2gomega 3 fatty acids*8.4gomega 6 fatty acids16.8gFibreNilSodium0.6gSalt (based on sodium)1.5g
And the extra light Hellmans..
Typical Valuesper 100gEnergy300kJ/73kcalProtein0.6gCarbohydrate11g- of which sugars4.8gFat3.0g- of which saturates0.5gFibre0.6gSodium1.1gSalt (based on sodium)2.8g
There is a big difference between different versions of the same thing.. always best to look at labels! xx