told by many people that when they make their controlled carbohydrate preference clear, the waiter often tells them about his own success doing Atkins. Don ' t be surprised-millions of people have succeeded on this program in the last few years alone.
The fun comes when you discover restaurants that do great things with the acceptable foods you can eat freely. It shouldn ' t be too difficult to find a good cut of meat, fish or fowl with the right seasonings, prepared well and without carbohydrate. I ' ve eaten thousands of wonderful restaurant meals-one hundred percent in compliance with Atkins. I know where to get the best lobster, roast beef, rack of lamb, crispy duck and poached salmon in my hometown( Manhattan). But I also know the best trout with a macadamia nut crust, the best veal a la Triestina, saltimbocca a la Romana, Chinese shrimp, Mexican guacamole, and chiles rellenos. Ladies and gentlemen, this is the true gourmet ' s delight. I always say, " If you ' re going to lose weight, you might as well do it with satisfying quantities of fine food."
The trick in restaurants is to not start eating until the appetizer or main course arrives. Or ask for a celery and olive tray in lieu of bread. If your companions want bread on the table, move the breadbasket to the far end of the table so it won ' t be under your nose. Remember, too, never save room for dessert.
Dinner parties can be real obstacle courses. At a pasta party, for example, there is a possibility that you may find nothing acceptable to eat. Let me warn you again that going off program for just one meal could set you back for nearly a week in regard to weight loss. The better policy is to let your host( ess) know beforehand that your doctor has prescribed a certain diet and politely ask what is being served. If the meal does not qualify, simply have a high-protein / high-fat entree and a salad before you leave home. Or, if you fear that protein food will be in short supply-at a buffet, perhaps-make sure you bring something along-those macadamia nuts, for example.
Then there are the airlines-the Final Frontier of Junk Food. Your first line of defense is to call in advance and ask for a special meal. Tell them you ' re on an eating plan that is low in carbohydrate. It never hurts to ask because the more people who ask, the more likely airlines are to add this option.
If none of the airline options available is acceptable, bring your own food with you. But make sure that you have enough. Plan ahead. Don ' t allow for even the slim chance that you might be hungry enough to turn to the carbohydrates on board. It would be ironic if your ironclad willpower evaporates in the one place universally considered to provide the worst possible food. For more on the challenges you may encounter while traveling, see " On the Move " below.
===================================================================== On the Move
Whether you are traveling by plane, train or car, travel is inherently unsettling. Suddenly you ' re without your familiar routines and resources. Not only are you confronted with temptations you would never allow in your house, you ' re exposed to them precisely when you ' re most vulnerable.( Just think about those ubiquitous cinnamon buns that perfume every airport.) As if such factors weren ' t hazardous enough, traveling in and of itself can bring on stress, which in turn may cause cravings for unhealthy foods.
The key to remaining disciplined when on the road is a combination of mental and physical preparation. The following tips should help ensure that you don ' t leave your progress behind when you travel:
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