There is no restriction on amounts as long as the food is within low-carb guidelines and what you have learned about what works best for you. But you are cautioned not to overeat.

With low-carbing, eating too much rarely becomes an issue. The problem is eating enough calories. And most newbies are astounded by the number of calories they can consume, especially if they have come from calorically deprived regimens.

Low-carbing has a natural appetite suppression effect, so taking in calories in the form of fat insures that you are getting the right amount for basic bodily functions - survival - and your body is assured that it is OK to drop to the weight.

Most long-term low-carbers eventually figure out that a diet that has at least 60% of it's calories from fat is what works for them.

As with all things low-carb, a great part of the process is "do it and learn." There are some general principles that apply to most people, but finding out what the right food choices are from OWL onto Maintenance ensures long-term success. Basically, you are re-teaching yourself how to eat and it's an intertesting, rewarding and at times frustrating process.

Karen