dh and i are a week past induction. i have book and the "ladder" of foods atkins suggests to introduce into your diet. So far, I have added a few nuts, soon i will add berries. but in the way of grains, what is he talking about (wild rice, what?) also, starch veggies (potatoes,corn, carrots???)

I guess I thought being on this woe i would completely cut out flour, sugar and all starches...so no breads, pastas, white rice.

after you have reached your weight loss and no your "critical carb number" what have you long timers completely steered clear of besides white flour, sugar and pastas? i would like specifics if you please. thanks so much.

dh and i are doing great on this woe. i don't feel deprived at all. i love bread too, but don't miss it. i must admit i bought a box of the atkins muffin mix and have a muffin every now and then..it cures any craving i have. so far, we are eating great, if not 'gourmet'. we eat many meats, eggs, different kinds of really good cheese, nuts, mixed greens, brocolli, mushrooms, asparagus, cabbage, sf jello, cream and butter. i guess the reason i asked the above question, I just want to make sure of what we can NEVER have again.

thanks

congratulations on making it through induction!

as to adding carbs, YMMV, but I advise to do it slowly--both with numbers of carbs eaten and with sort of carbs reintroduced. I'd start with higher-carb veggies (not potatoes, tho) and berries...then melons...then half a moderate carb fruit. Eating nothing of this sort daily, buy it in small quantities, and be honest with yourself about reactions--if you crave as the result of a certain food, it maybe be on you'll avoid forever. I wouldn't add something new any sooner than one item per week, and one every two weeks would be better.

In pre-maintenance, perhaps add a little from the legume family--a handful of green lentils or canned garbanzos in a home-made soup or all-natural peanut butter now and then on a celery rib. I would add grains and potatoes last, especially if they are what you feared you'd miss most...and not until maintenance. Even then, I'd advise eating them in a version that you were unfamiliar with--millet, quinoa, spelt, boiled and served as a (small!) side dish. The more processed the grain, the worse--and for most people, gluten is part of the craving-bingeing problem.
All this time, you'd still be counting carbs and weighing/measuring--until you saw what your maintenance level of carbs was. It's a slow process--could take you a year to have a good idea of your best personal foods--but worth the trouble to do right.

Best of luck to you!