The physician assistant at my surgeon's office has recommended a "low-carb" diet. How many grams of carbohydrates a day should I be consuming to be considered a low-carb diet? How about calories? Until now I've just been "eye-balling" my portion sizes and I haven't been counting anything. In the last couple of weeks I've hit a plateau and now I'm ready to try low-carb to jumpstart my weight loss again.

The physician assistant at my surgeon's office has recommended a "low-carb" diet. How many grams of carbohydrates a day should I be consuming to be considered a low-carb diet? How about calories? Until now I've just been "eye-balling" my portion sizes and I haven't been counting anything. In the last couple of weeks I've hit a plateau and now I'm ready to try low-carb to jumpstart my weight loss again.

melmarlem, I am wondering the same thing! I want to do low carb because I've hit a plateau too.

Anyone have any good ideas/advice on the carbs?!?!

It depends. Atkins recommends 25-50 during the ongoing weight loss phase.

South Beach, OTOH, is more of a careful-carb than low carb (focusing on carbs from "good" sources such as veggies and legumes in abundance, and fruits/whole grains in moderation)---and it doesn't even give a moment's consideration to the number of grams of carb, but rather to the quality of the carb.

Both seem to work well--so it's a matter of personal choice :thumbup:

My surgeon recommends a VERY low carb, Atkins-esque approach. I haven't yet added veggies, legumes, or fruits back in, and come up with about 25 g/day from incidental, hidden carbs (the ones in Protein supplements, Vitamins, and so on). I do also supplement with 15-30 grams of Fiber, but that's a different story.

I know you say south beach but witch one?

I know you say south beach but witch one?

From a diabetic standpoint, I THINK, (am not positive about this) that 15-20 grams of carbs per meal is really good. We all know that there are different kinds of carbs, right? I mean, there is one kind of carb in say, white bread, and another, better carb in whole or multi grain bread. Also, veggies are lower than fruits, , but not always. Does any of this help?

I met with both my surgeon and the dietician just yesterday and was told to stay between 25 and 60 carbs per day. This seems reasonable since I won't be eating bread anymore.

I met with both my surgeon and the dietician just yesterday and was told to stay between 25 and 60 carbs per day. This seems reasonable since I won't be eating bread anymore. :bored:

Maybe you can eat some bread. Sara Lee has a thinly sliced multi grain and whole wheat bread that I toast. It doesn't get stuck if I toast it and it only has 9 grams of carbs. The first ingredient is whole grain, which is what we are supposed to be looking for. Good luck!

Thanks for the help! I asked my PA about how many carbs I should be eating at my last appointment earlier this week. He said that if I could have no more than 20g of carbs at each meal that would be fine. So I'm shooting for less than or equal to 60g total for the day! :biggrin:

I just talked to a friend who recently met with her dietician. She was given about the same info as you and I. I think somewhere around 20 grams per meal is probably a good idea. Some people go a little higher and some a little lower. But it seems that we are doing the right thing. Also, depending upon how much we exercise will determine if we can have a little more or a little less carbs. Enjoy your weekend!

From a diabetic standpoint, I THINK, (am not positive about this) that 15-20 grams of carbs per meal is really good. We all know that there are different kinds of carbs, right? I mean, there is one kind of carb in say, white bread, and another, better carb in whole or multi grain bread. Also, veggies are lower than fruits, , but not always. Does any of this help?

Even for diabetics, 15-20 is tremendously low. Really, the number of grams is FAR less important (for diabetics---or, really, ANYONE) than proportions and QUALITY of carbs. If eating in the context of a meal containing both Protein and fat, tolerance for complex carb is much higher than most people imagine.

In answer to the question about which South Beach diet I referred to, I meant the original one--which promotes a diet that is protein-adequate (not high protein), very RICH in the complex carbs found in vegetables and legumes, encourages the use of heart-healthy fats, and permits fruits and whole grains in moderation.

Really, it's just about exactly the diet recommended by all of the major health-promoting agencies (American Heart Association, ADA) and is well-suited for diabetics, as well. Most endocrinologists I know recommend it ---or something very close to it--for their diabetic patients.

My surgeon advocates a much lower-carb approach during weight loss phase. It's fine if you have restriction, but would probably push anyone who did not to gnaw on the limbs of furniture! (I'm heading to that point right now, waiting for my first fill.)

I log my intake on Fitday, and my net carbs (total carbs minus fiber) usually come to less than 25 g/day. It would be a ridiculously low amount if my pouch weren't new enough that it doesn't care all that much about food, anyway.

If I want to stay in the 15-20 carb range, I'm screwed. My 12 ounces of daily required milk is 17g. My yogurt had a lot of carbs too. And here I thought I was doing pretty good in the 50-75 range .

Edited February 4, 201016 yr by Erin Marie

Erin, don't worry, you're doing wonderful! I just a slice of thin crust pizza-there went my <60 carbs a day!! :thumbup: