Everyone keeps giving me mixed responses 
For me, a meal is not a meal unless it has either potatoes, bread, roti, rice or pasta with it (Mr Atkin sure does love me 
)
I aint that big a fan of sugary food, but I can’t live without my carbs 
Low-carb is the "in" thing thesedays.
I am not sure what you look like but I am sure you would look the same with or without a couple of chapatees.
Certain amount of carb intake per week is not only good for you, it is recommended. Personally, I won’t have bread, pasta, rice, or corn-based products any more than twice a week in small portions. For me, that is plenty.
I tend to eat potatoes atleast 4 times a week, pasta 3 times and roti/bread everyday - sometimes more 
I’m not a big meat/dairyproducts/sugaryfood eater - surely what I eat is healthier? It’s the only things that fill me up …
I wouldn’t even attempt to quit/cut down on my carbs unless there was proper proof showing me that they’re bad for me.
sadi, it depends on the type of carbs as well as amounts.a baked potato is better than fries, or a cake.
any of the low carb diets only ask ppl to give up carbs for a few weeks and then reintroduce them slowly, in moderate amounts and of the right kind.
So is there anything wrong with eating bread/pasta/jacket/mashed/boiled potatoes everyday?
I looked into low carb diets a while back, and they seemed way bizarre to me. A diet that will allow you to eat a full fry up, but not certain fruits has to be very very very wrong ...
Plus they give you smelly breath :D
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*Originally posted by Sadi Sobi: *
Plus they give you smelly breath :D
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I am sure nobody will notice that on you :D
sobi but those diets are designed to counterbalance yer starch addicted lifestyle so u lose weight, once u have lost the weight as long as you eat in moderation it should be fine. I suggest you read the south beach diet book, and please go beyond the first few chapters to see what is actually said.
you dont Have to eat fried foods and butter, you can decrease simple carbs and sugar (or worse still high fructose corn syrup), decrease fats, and increase protiens for some time. when you have geared up your body for weight loss, start bringing back carbs in.
I doubt anyone can be a lifer on atkins where he dunn want you to eat majority of fruits, but i think you will be okay if you bring back all fruits, but just be very careful of pastries, pasta, bleached flour products etc
oye bhaijaan Fraudiyay, ye roti aur chaval khaanay wali qom kabhi bhi Atkins diet nahee ker sakti. Khaan dayo inhaa nau. Aapi wadday wadday tiDD lay kay phirrangay.
So what do you recommend I eat? I eat fish and chicken, but can't stand red meat (unless it's between a bun) or eggs, so my options are quite limited. I've tried meals without carbs, but I always feel hungry after them
Neways, I aint concerned about losing weight - I just wanted to know if my eating habits (or carb intake) is dangerously unhealthy. People only seem to know about the benefits of low carb diets when it comes to losing weight.
u need to have a certain amount in ur diet... but too many carbs (like sugar) will get turns into fat by the body and stored away.. so its important to control ur fat and carb intake.
thing is sugar as well as fiber (which doesnt make u fat) r both considered to be carbs.. obviously one is more usefull for the body than the other.
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*Originally posted by Sadi Sobi: *
So what do you recommend I eat? I eat fish and chicken, but can't stand red meat (unless it's between a bun) or eggs, so my options are quite limited. I've tried meals without carbs, but I always feel hungry after them
Neways, I aint concerned about losing weight - I just wanted to know if my eating habits (or carb intake) is dangerously unhealthy. People only seem to know about the benefits of low carb diets when it comes to losing weight.
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I dont know what your carb intake is so I can not tell you whether or not it is healthy to begin with.
Now as far as your first question goes, chicken and fish is good, if youi dont want to eat red meat dont eat it, and same goes for eggs. Now your options would be severely limited if god had not invented vegetables :) althoug you can make chicken in several thousand different ways I bet, so it will not be boring.
Now as far as other benfits of low carb diets..it helps regulates how your body uses insulin, pretty interesting topic.
a good diet regimen is not just for losing weight, but for overall health reasons. There are plenty of ppl who dont have a weight problem but have other health issues due to bad nutrition.
Sadi,
Your only problem is that you've got a fat mouth, fewer carbs in this case won't really help.
Fewer 'barbs' might help though.
My mil was doing the Atkins diet and did lose some weight. But it's not a realistic way of eating and she couldn't keep it up. So she was getting confused and felt that carbs are just bad. Meanwhile I eat carbs, carbs and plenty of complex carbs. I love 12 grain bread, pastas, noodles, crackers, and granola bars. I think the key to eating carbs is avoid simple carbs like white bread and processed foods. Because they are empty calories and provide very little nutrition. Try and eat foods that provide maximum nutrition and are as close to their natural state as possible.
My intake of protein is adequate and fats are good too. But I love vegetables like brocolli, cabbage, kale, bok choy and brussel sprouts. Also raw foods like carrots, all kinds of fruits. Even with all this food I find that I never gain weight. I am 5'1" and 83lbs. My doctor says I should gain weight and I wonder how am I supposed to do that? The usual recommendation is to increase carbs like pasta.
Gain weight by adding fat to your body or to increase lean muscle mass? you have the same situation s some others i know, its a high metabolism.
Carbs are necessary for your body, just avoid the combination of carbs and sugars and carbs and fat.
I cant live without bread, rice or pasta either!
its not about some combo, but about what types of carbs are you eating, the glycemic index of the food you are eating is important. I read a good article on it just today lemme just post that here.
http://www.msnbc.msn.com/id/3927814
The concept of a glycemic index emerged in the 1990s, when researchers at the University of Toronto showed that some foods (cornflakes or potatoes, for example) raised blood sugar faster and higher than others (oatmeal or brown rice), placing greater demands on the insulin system. That discovery led to an even more useful measurement called glycemic load, developed by a team from the Harvard School of Public Health. It takes into consideration both a food’s glycemic index and how much carbohydrate the food delivers in a single serving. Most fruits, vegetables, beans and whole grains have low glycemic loads: their sugars enter the bloodstream gradually, triggering only a moderate rise in insulin. But when fruits are squeezed into juices, or grains are pulverized into fine flour, they become the equivalent of sugar
After a snack or meal with a high glycemic load, blood-sugar levels rise higher and faster than after a meal with a low load. The insulin needed to stuff all that sugar into muscle and fat cells also blunts the activity of glucagon, a hormone that signals the body to burn stored fuel when blood-sugar levels fall below a certain point. Glucose levels plummet as a result, leaving the brain and other tissues starved for energy. Concentration flags, muscles —get shaky and the body perceives an emergency. In search of a quick fix, the gut and brain send out hunger signals long before it’s time for another meal. And if you respond to these signals by downing another high-glycemic snack, the cycle repeats itself. The fluctuating sugar levels and elevated insulin levels lead to excessive snacking—and calories
Foods with a high glycemic load pose another problem for a growing number of Americans. The tissues of people who are overweight or physically inactive resist insulin’s signal to pull in glucose from the blood—a condition known as insulin resistance. This keeps blood sugar at high levels for prolonged periods. It also forces the pancreas to produce extra insulin in order to jam glucose into cells. Overworked insulin-making cells can wear out and cease production, leading ultimately to diabetes.
The good news is that you needn’t swear off carbohydrates to avoid these problems. The trick is to choose foods with low glycemic loads. As you can see from the table at health.harvard.edu/NEWSWEEK, a serving of orange juice has nearly three times the glycemic load (13) of an orange (5), and a serving of cornflakes carries five times the load (21) of a serving of All-Bran (4). Whether you’re shopping, cooking or ordering out, it’s wise to focus on foods that fall into the low teens and below, and to save those at the high end for the occasional snack or meal. But you don’t have to carry a food chart to eat wisely. Here are some rules of thumb for choosing the best carbs:
EAT PLANTS. Eaten whole, most fruits and vegetables have a modest effect on blood sugar and insulin. They also deliver fiber and other healthful nutrients. Starchy vegetables such as potatoes and corn have high glycemic loads, so use them sparingly. And don’t count fruit juices as fruit servings. Most fruit juices contain too little fruit, too much sugar and too many empty calories.
BANK ON BEANS. They’re an excellent source of protein. They’re rich in fiber, vitamins, minerals and other micronutrients. And they generally have a small effect on blood sugar and insulin.
GO NUTS. Almonds, hazelnuts, peanuts, pecans, pistachios and walnuts are great low-carbohydrate alternatives to crackers, chips or pretzels made with refined flour. Walnuts also have heart-healthy omega-3 fats. Keep in mind that at 185 calories an ounce, eating a handful of walnuts a day without cutting back on anything else could make you gain 10 pounds or more during the course of a year.
CHOOSE THE BEST FATS. Fats tend to slow the passage of food from the stomach to the intestine. So eating good fats with a carbohydrate—olive oil with bread, for example—can curb increases in blood sugar. Good fats are unsaturated fats, such as those found in vegetable oils (olive, canola, peanut, corn, soybean), fatty fish, nuts and avocados.
SWITCH TO WHOLE GRAINS. Until the 19th century, humans ate grains either whole or roughly ground. In this form, grains offer a carbohydrate package rich in fiber, healthy fats, vitamins, minerals, plant enzymes and hundreds of other nutrients. Today’s refined grains—white bread, white rice and many breakfast cereals—have a higher glycemic load. Fortunately, whole grains are making a comeback. There are at least a dozen options, from brown rice and cracked wheat to quinoa and spelt. Make a habit of starting the day with a bowl of whole-grain cereal. If you’re partial to hot cereals, try old-fashioned or steel-cut oats or Kashi. Quick and instant oatmeals are also fine, but they have higher glycemic loads. If you’d rather have cold cereal, the less glycemic ones include Wheaties, Great Grains, Wheat Chex and Grape-Nuts. And don’t give up on pasta. Whole-wheat pasta is now more widely available. If you don’t like the texture, try one that is half whole-wheat flour and half white flour.