I'll save you the blood, sweat, & tears you'll inevitably have to endure later by saying: GET THE purchased on Half.com for just 75 cents. In the meantime, print out the Rules of Induction & tape it to your fridge for when you get confused. It answers all of what I call the "Emergency Induction

First of all, Atkins isn't "no-carb." In fact, it isn't even a high-protein or a program particularly high in fat - but rather a low-carbohydrate way of life. Those who gorge on fat or protein on Atkins do so which is utterly different from Atkins. Regarding Atkins & low-carbing in general, check out this incredibly informative New York Times article "What If It's All Been a Big Fat Lie?" This way of eating is unhealthful only if done incorrectly - simple as that.

Sweet potatoes are allowed on the Candida Diet. They do not feed the Candida like a white potato does. Just stay away from candied sweet potatoes because of the sugar.

The potato or tuber is a storage organ that is developed from the swelling at the end of an underground stem. Potatoes that are harvested before they mature are often called "new potatoes" or "early potatoes." We chippers are always happy when the "new potatoes" crop comes in from Florida. "New potatoes" almost always are an appetizing soft golden color. These potatoes have a thin tender skin, which is easily rubbed off during harvesting and handling.

You'll have to do your own experimenting to come up with the proper time and temps depending on the size cut for the potato. Typically you'll need to blanch for about 5 minutes at 350 degrees F or so. The internal temp of the center section of the fry has to reach 160 degrees F to slow the enzyme reaction that turns a raw potato black when frozen. If the strips are gray, they are not blanched enough. Our "How To" section for fresh cut fries has some recommendations.

Certain foods, such as white potatoes, have a high glycemic index, which means the carbohydrates they provide result in a large increase in blood sugar. Although they taste sweeter than white potatoes, sweet potatoes have a lower glycemic index.

If stored at 45-48 degrees F with 95% humidity the potatoes will last quite some time, potentially months. Most people can not make arrangements to store them under those conditions. Store in the dark, in a cool location and you should be able to have them stay fresh for a couple of weeks. The potato is about 80% water, so high humidity really helps retain the moisture. Above 55 degrees the potato will start to shrink and is more susceptible to sprouting.

New Brunswick potatoes stored in a cool (7˚C to 10˚C or 45˚F to 50˚F), dark place will keep several weeks. At room temperature, they will keep for approximately two weeks.

A typical 8/10 oz (226/283 gm) potato should be cooked for approximately one hour in the King Edward Potato Baker. If the potatoes are larger than this add more time, and periodically test the potatoes to check when they are ready.

For a snack there should be a larger option than snacking on tomato juice or skim milk, which are not filling enough and are drinks.

Induction is designed to take one year; however, teachers have up to three years to complete the process.

The longer you consume no more than 20 grams of carbs daily, the more body fat you will burn. Depending on how much weight you need to lose, you can safely continue with Induction as long as the following three conditions are met: Your blood chemistries, lipid values, blood pressure or blood sugar levels continue to improve or remain stable and within normal limits. However, it is important to understand the entire Atkins Nutritional ApproachTM.

The Induction diet is just a small part of the full Atkins diet, and Dr. Atkins recommends using for the first two weeks of the diet. It's intended to rid your body of all unnecessary carbohydrates, and put you body into Ketosis. You also will lose weight the fastest during this part of the diet. The Induction diet is two week of eating less than 20 grams of carbohydrates a day. It is essential that Vitamin supplements are used. For specifics, please refer to Dr. Atkins New Diet Revolution.

If you are scheduled for an induction, plan to call L&D around 0500 the morning of your induction. This phone call is to ensure the plan is still to induce you and that there is room for you. You will want to arrive to the L&D unit at 0530 the morning of your induction. Also, you will want to take a shower/bath before coming and will not want to eat anything "heavy" after midnight ("heavy" being foods like bacon, omelet with hot sauce, etc).

Potatoes were first cultivated in New Brunswick in the middle of the 17th century. Today, producers grow more than 50 varieties of potatoes on over 26,600 hectares (58, 500 acres) of land. The most popular varieties include Russet Burbank, Shepody, Kennebec, Superior and Chieftain.

Long shaped potatoes are most suitable for baking, microwaving, or french frying. These potatoes will fluff up when baked. To boil, cook slowly over medium heat using only a small quantity of water. If they are cooked at a full boil in too much water, long-shaped potatoes may not hold their shape.

There is no need to count calories. The Atkins Nutritional Approach counts grams of carbohydrates instead of calories. At the beginning of Induction, you are allowed 20 grams of carbohydrates, gradually adding them in 5-gram increments as you progress from Ongoing Weight Loss to Pre-Maintenance, and finally to the Lifetime Maintenance phase of the Atkins Nutritional Approach. Although there is no need to count calories, they do count.

We want your family to participate and join us in recognizing your achievements and induction into NSCS. We welcome any friends or family that you would like to bring.

Everyone is guaranteed at least 30 minutes, but if there are computers available for others, you may continue your session indefinitely. Library

You can purchase a low carb potato mix. The best thing to do is replace potatoes with turnips, cauliflower, or squash. Because turnips do not have a strong taste of their own and have almost the same texture and consistency, they tend to pick up the flavor of whatever they are cooked with. Make Turnip Salad (previously Potato Salad), fry them as fries, or au graten style. They are also wonderful in soups and stews.

YES! Potatoes are a low calorie, fat and cholesterol free vegetable high in vitamin C, potassium and a good source of vitamin B6 and dietary fiber. Visit the nutrition section of www.healthypotato.com for more information.

NO! It's all those delicious toppings we use that add calories and fat. The potato contains zero fat and a 5.3-ounce potato is only 100 calories. Check out "Healthy Potato Consumer Recipe Brochure" nutrition pamphlet for some low-fat topping ideas.

No. The potato tuber, the part we eat, is not poisonous, however the potato plant is toxic. Green portions on the skin of the potato are also toxic.

Any other questions not answered here please contact the Food & Nutrition Services office at 915-779-4216