Low-carb menus will give you a jump-start on weight loss.
As you get closer to your goal, you should gradually increase your carbohydrate intake. If you begin to gain weight, simply drop to the level below your current intake. Eventually, you'll be able to manage your weight and your carbohydrate intake easily.
Obviously, you won't be making all of your meals from recipes. What about food you buy off the supermarket shelf? Food labels can really help. They are accurate, up-to-date, and contain all the information you need to make appropriate choices. Take a look at these two lines of the label:
Most fresh produce, meat, poultry, and fish do not include a Nutrition Facts label. Meat, poultry, and fish do not contain significant amounts of carbohydrate unless they are breaded or stuffed. You can also find food values for thousands of foods on USDA's Web site.
Controlling portion sizes is an important part of counting carbs. Concentrate on eating reasonable portions. Downsize or double-check the accuracy of your portions with these portion-control tools and tips:
Originally published in the Easy Everyday Low Carb Cookbook, from the Editors of Better Homes & Gardens Magazine