How to Work Low-Carb Vegetables Into Your Diet

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If you listen to the media and other anti low-carb advocates, you're going to think that the Atkins Diet is nothing but greasy burgers, T-bone steaks, tons of full-fat cheeses and piles of bacon. While the foundation of a low-carb diet is an adequate amount of protein and plenty of healthy fats, the greatest volume of food you eat on a low-carb diet is vegetables.

That fact is usually ignored by those who believe low-carb diets are unhealthy. Mostly, because the Atkins Induction Diet originally used very few vegetables to get you into the state of ketosis quickly, and also because a lot of people who do low carb don't follow the diet protocol correctly.

In addition to staying at an Induction level of carbs, instead of getting most of their carbohydrates from vegetables, low-carb dieters often eat an abundance of other low-carb foods, such as:

• nuts and seeds (including nut flours and ground flaxseeds)
• low-glycemic fruits
• tons of heavy cream, sour cream, and mayo
• low-carb convenience foods
• low-carb tortillas and pastas
• low-carb flours and starches
• lots of cheeses, heavy cream, and butter
• low-carb condiments
• low-carb desserts

There is nothing wrong with using these additional low-carb foods. In fact, the 1992 version of the diet gave dieters lots of freedom to design their own low-carb plan.

However, the Atkins Diet in its true form is basically a meat-and-vegetable diet. It isn't a zero-carb diet. It isn't even a high-fat diet. Protein and fat in the same proportions as found in nature and fibrous low-carb vegetables are the mainstay of a low-carb diet.

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