Lavkarbo.no :: Karbojunkie - Au, jeg prøver å slutte!

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First to stop the weight loss try following the premaintnenace addition for carbs 10 more on each level from your rungs you already got until you stop since you are having digestive issues.
W#hat lkevel are you eating your carbs now since you have climbed the ladder that would put you at the induction 20 plus the 5 per rung for OWL for 8 rungs so you are up to 60 net carbs. Looks like you got a higher CCLM congrats.

many folk had food intolerances before but they didn't realize it cause it was a constant thing. Now when you reintroduce those foods your immune system isn't suppressed and whacks the fire out of them.

Check the ingredients in your chocolate and then you can test to see if it cocoa or something else real easy ( I'm assuming you are already having cream as part of your Atkins) meaure one 1 cream with 1T cocoa powder and 1 sweetner you have been using stir it up real well and it should become like a creammy candy. you can try that and see if you get any digestive issues. if you do then you know it is the cocoa and will need to avoid it. If you don't then add 1T cocoa powder and try again the next day and see. if nothing go to 3 and see you maight need a bit more cream but since you are trying to slow weight loss it shouldn't be an issue. if you tolerate 3 T in one sitting with no harm you know it was an addative in the chocolate. and if it was low carb choclate check your sweetners cause many have laxative effects warnings on the package.

As to the bread you could have wheat issues and not know it too. After you finish the chocloate experiment if you do it you can see if it is a gluten issue or a wheat issue by using some nongluten flours to make your bread. Grains containing gluten include spelt, kamut, rye, barley, oats, and wheat so you could try some non gluten ones like brown rice, wild rice, millet, milo, sorghum and corn.
How did you do on the nut and legumes rungs? you can use nut flour and/or garbonzobeans or soy flour if you like the flavor of soy to make some bread should you want it. There are gluten free flours on the market you could try to.

if you think it is an ingredient in your bread ( I'm allergic to most commercial breads cause they have soy in them) you can make your own bread at home and control the ingredients. easiest thing to do is make frenc bread cause it is just water flour yeast sugar for the yeast and that is it. make you a loaf using your favorite whole wheat bread flour and see what happens. if you have the reaction then you can elimintate the wheat and try a different flour like oat or rye. if you have the same issue then try a gluten free one and see. if you don't have a reation then you know it was the gluten and you need to talk to your doc about it. if it was just the wheat they you will need wheat free flours to make your breads. and can try different flours till you find one you like. since allergies are to proteins don't use the WP isiolate thinking you will be eliminated the issue should it be wheat.

If it isn't the wheat french bread then make another loaf and add another grain or ingredient and test that bread until you find the ingredient that messed you up or you get a bread you love and can have as part of your WOE.

Happy hunting.