Overcoming Plateaus on the Atkins Diet

by on April 24th, 2025

Overcoming plateaus on the Atkins diet

If you are experiencing a stall or plateau in your Atkins weight loss efforts, you are not alone. This occurs from time to time. However, you first need to make sure that you have actually reached a plateau point.

A plateau means that you have gone a long period of time without losing weight or inches. It is important to take your measurements before you start your weight loss plan, in addition to your weight. On some weeks it may not seem like you are losing any at all on the scale. But a quick look at your measurements will prove otherwise.

If you are exercising while on the Atkins diet, you may be replacing fat with muscle, which is denser. You may actually see a “no loss” effect because you are building muscle while losing fat. The result will be an increase on the scale, but a decrease in your inches. Your body will be smaller and leaner, but you may weigh the same.

Before you start your program, measure your chest, waist, hips, upper arms, thighs and calves. You never know where you may be losing inches, so it is important to have a full set of measurements to refer to. It is normal to go through periods where your body is readjusting. Remember that you are reforming the composition of your body and this process will take some time. Check your measurements once a week, just like your weight, and you can track your overall progress.

There may be periods of 3 to 4 weeks where you have a stall in weight loss, but a loss in inches. Or vice versa. Using both methods to track your results is the best way to get an accurate measure of your progress. These stall periods are not a reason to quit or to give up. They are natural parts of the weight loss process.

Stalls may appear more frequently if you are 5 to 10 pounds away from your goal weight. As you get closer to your goal, your body has less fat to lose and your weight loss naturally slows down. It may be time to rethink your goal weight. Perhaps your body is trying to tell you something and it’s time to start maintaining your weight loss rather than trying to lose more.

There are some other possible causes of stalls and plateaus on the road to weight loss. If you have gone four weeks with no change in weight or measurements and you are nowhere near your goal weight, you can try a few different methods to get yourself out of the rut. First, make sure your carbohydrate level is in check. If you are eating too many carbohydrate grams per day, your weight loss will stall. Look for hidden carbohydrates in packaged foods, dressings and sauces to make sure they are not the culprits in your plateau.

Check your water intake. When you are dehydrated, your body will retain water and that can cause a plateau. Drinking enough water also helps your kidneys clear the ketones your body produces on a low-carbohydrate diet.

Undereating can also be a cause of weight loss plateaus. Make sure not to let yourself get too hungry, and eat smaller, more frequent meals. Remember, you are on a carbohydrate-restricted diet, not a calorie-restricted diet. Make sure to have some protein with every meal and snack. Never go more than 5 hours without eating something (except overnight of course). Also, eat freely from the acceptable foods. Do not try to count calories or restrict your calorie intake. Eating far too little can slow your metabolism somewhat and make the diet much harder to stick to.

Increasing your activity level can help get you through a plateau as well. As your muscles become used to working out at a certain level, you will have to increase the duration or the intensity in order to keep challenging your body. Add a new exercise into the mix, or try increasing weight in resistance training.

Trying one of these methods will most likely get your weight loss back on track. Remember that occasional stalls are normal, but they do not have to last.

Very Vegetarian by Jannequin Bennett

by on October 28th, 2013

Book Description
The number of people choosing meatless meals is on the increase. And a vegan vegetarian diet — one without any animal products — is an unusually healthy one because it is high in fiber, low in saturated fat, and very nutritious. “Too many vegan recipes have relied on exotic and difficult-to-find ingredients or tedious, time-consuming techniques,” says Jannequin Bennett, executive chef of a restaurant in a AAA Five Diamond, Mobile Five Star hotel. “But Very Vegetarian has recipes made with common foodstuffs that are uncommonly delicious.”

Very Vegetarian is presented by and introduced by 9-time Olympic gold medal winner Carl Lewis, who says that a vegan diet of fresh fruits and vegetables, whole complex carbohydrates, high quality proteins, and natural fats is the best way to ensure a person’s health and longevity.

In addition to a wide range of more than 250 mouth-watering recipes, Very Vegetarian includes a helpful introduction about eating vegan and 16 pages of beautiful four-color photographs. The book will help the person who is beginning to choose meatless meals by providing nutritional information and recipes featuring familiar foods and techniques. For those who have more experience with a plant-based diet, the book offers recipes that will broaden their culinary horizons.

Endorsed by the Physician’s Committee for Responsible Medicine.

Country Life Vegetarian Cookbook by Diana Fleming

by on October 25th, 2013

Book Description
Features the remarkably delicious, healthful and nutritious food that is served in the Country Life Restaurants.

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The Complete Encyclopedia of Vegetables & Vegetarian Cooking by Roz Denny

by on October 22nd, 2013

Book Description
The definitive encyclopedia of healty vegetarian food” Combining some great old favorites like winter casserole with herbed dumplings, grape leaves, and gazpacho with new and exotically named dishes like green lentil kulbyaka and tagliatelle with spinach and soy garlic cheese the recipes in this book are outstanding both in their freshness and ease of preparation. It even includes some great “comfort” dishes in full vegetarian cover including shepherdess pie, stuffed squashes, artichokes, eggplants, etc, and chili con queso. Fully illustrated with beautiful step-by-step and finished-dish color photos.

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French Vegetarian Cooking by Paola Gavin

by on October 19th, 2013

Book Description
In this companion volume to her acclaimed Italian Vegetarian Cooking, Paola Gavin includes over 200 vegetarian recipes representing the varied cuisine of France. The book is divided according to regions and reflects the richness and diversity of provincial cooking. In addition to the recipes, Gavin offers brief histories of each region and describes the various influences on provincial cooking. In northeastern France, many dishes have derived from Flemish and German cuisine. The southern areas of Savoie, Provence, the Compte de Nice, and Corsica have been influenced by the cooking of Italy, while Rousillon and the Pays Basque are linked to Spanish cooking.

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