Hi Atlee -- is that book Holy Feast and Holy Fast?

I guess I've always allowed myself small amounts of flour and sugar where necessary. Sugar caramelizes, flour thickens--these are useful food tools. I've never done real by-the-book induction; I've tried to leave myself room for these things. I love McCullough's suggestion about scooping out a baked potato and eating the skin. I don't think I've seen that in any other low-carb book, but it makes perfect sense to me.