The Atkins Diet Topic

[mags]

Money magazine will be publishing an exhaustive review of low-carb products in either the October or the November issue. I have no idea what the finished article will look like, or how much it will include, but I'm happy to email people the original, if desired, once the issue hits the stands. For what it's worth, the tasting panel -- of both low-carb dieters and decidedly NON low-carbers -- particularly liked the bread and tortillas made by Synergy Diet, the sugar-free jams made by Colac and La Nouba, the chocolate truffles made by Pure De-Lite, and the sugar-free ice cream made by Le Carb.

Let me know if you're interested in more details.

[alacarte]

Apparently, the Atkins diet is spooking the potato farming industry.

From BusinessWeek:

Starch Is On the March

The low-carb Atkins Diet has become so popular in Britain that producers of starchy food are worried. Although bread sales are down just 2% over the past three years, the food industry isn't taking any chances.

On Sept. 23, the British Potato Council, the Federation of Bakers, and the Flour Advisory Bureau will hold a "Carbo Summit" to unveil a study -- funded by the industry -- highlighting the health risks of low-carbohydrate diets. The Potato Council is spending $1.6 million on marketing, including a bus tour traveling the country passing out potatoes. In October, a.k.a. British Bread Month, the Federation of Bakers will use retail promotions to try to boost bread's image as low-fat. "People think of bread and potatoes as fattening," says Tamara de Grassi, a nutritionist at the Flour Advisory Bureau. "But carbohydrates provide impor-tant nutrients." Atkins officials say their diet allows "realistic" portions of starches.

While the carb crowd is hurting, the meat producers are living high on the hog. The U.K. Meat & Livestock Commission reports consumption rose to a record 4.3 million tons last year, up from 4.2 million a year ago.

[Stone]

Someone ealier asked about the Atkins approach on alcohol. Here's the article.

In essence, Atkins says to avoid alcohol because your body will burn it first if it's available. However, it claims that alcohol does not act as a carb (although the alcoholic drink may have other carbs in it), so it only postpones weight-loss. It doesn't stop the process that Atkins begins.

(By the way -- 1.5 weeks, and 10 pounds down. Only get hungry in mid-afternoon, and that's more boredom. Let's see how the golf game goes tomorrow.)

Edited August 29, 2003 by Stone (log)

[ronnie_suburban]

Someone ealier asked about the Atkins approach on alcohol.  Here's the article.

I've consumed both alcohol and caffeine while on Atkins with no discernable detriment.

Way to go Stone!

=R=

[Stone]

Although I never thought I'd say this, but, I really don't want another pork chop. Ever. Well, maybe tomorrow for breakfast.

[Midwesterner]

I've lost 30 pounds on Atkins in the last 3 months. I have much more to lose to resemble a slim person, but at least my clothes fit again and I have the satisfaction of having stopped what seemed like an inevitable slide to ever higher weight.

For those interested in comparing low-carb diets, recipes, and personal experiences, I highly recommend the web site www.lowcarber.org. It is not sponsored by Atkins or any other group, and on the whole it discourages the use of fake foods (or "frankenfoods") such as Atkins bars and shakes, although if some people rely on them and don't have any digestive or craving problems, then their limited use is ok, especially since they are vitamin enriched.

As posts above have shown, it is very possible for someone who likes to cook to enjoying a variety of meals on Atkins. Vegetables are encouraged.

A couple of posts above talked about "hunger" vs. the urge to eat. The word "cravings" is used a lot by people talking about the benefits of a low carb diet. Many people find that once they stop eating bread, crackers, etc. they stop thinking about snacking all the time. This happened to me. It's a great relief. Other diets have worked for me in the past (WW) but I always felt deprived.

And to echo what someone else said about snacks, I think macadamia nuts are great (about 5 or 6 at one time). They have a great flavor, and the high fat content makes them very satisfying. They are expensive in small jars, but can be found reasonably at Trader Joe's, among other places.

[Stone]

Restaurants: I assume most Asian food is out, because they use corn starch and/or sugar in just about everything? Or do they use small enough amounts to make it alright? Even their meats seem to always come with sugar in the marinade and/or stir fry sauce.

[fendel]

I don't worry about the small amounts of sugar and cornstarch in Chinese food. But then, I'm not exactly the paragon of purity when it comes to this diet, either.

If I were concerned, I'd try to find a typical Chinese recipe on the net, cut it down to 2 servings, and figure that's probably roughly equivalent to one good-sized restaurant plate (or 1 serving if your favorite Chinese place goes for smaller servings)... then figure out, how much carbohydrate is in that amount of cornstarch/sugar/veg/etc.

[Stone]

Indian food? Bread and rice is out, of course. So are most of the good apps (pakora, samosa). There's a lot of tomato based curries. But the vegetable curries should be safe, along with palak paneer, and tandoori stuff?

[ronnie_suburban]

Indian food?  Bread and rice is out, of course.  So are most of the good apps (pakora, samosa).  There's a lot of tomato based curries.  But the vegetable curries should be safe, along with palak paneer, and tandoori stuff?

Indian is good, but as you said, a few items are absolutely out. What's left is decent though and very satisfying...rogan josh, lamb vindaloo, tandoori items and cauliflower gobi to name a few.

Another similar situation is with Greek cuisine...and again, you have to completely eliminate some items. I've had more than one satisfying meal while on Atkins in Greek Town here in Chicago. There are a lot of choices....chicken Riganati, Braised Lamb, Arni Fornou, Saganaki, Octopus, Gyros (carb count depends on the specific place) and even Spanikopita without the fillo dough; definitely options in that direction.

=R=

[Ling]

Have you guys heard of The South Beach diet? It's supposed to be a healthier version of the low-carb approach. The diet emphasizes olive oil, lean protein (chicken breast, fish, other seafood, lean pork and beef) and vegetables. There's no dairy, fruit, sugar, or grain products for the first 2 weeks, but after those two weeks you can start adding a fair amount of "good carbs", i.e. 100% whole wheat bread and pasta, fruit, etc.

[fendel]

Have you guys heard of The South Beach diet? It's supposed to be a healthier version of the low-carb approach.

See my post above. The idea that Atkins isn't healthy is an unfortunate myth. Many people find that their cholesterol drops; others find that the total rises slightly but their HDL rises a lot more, making the overall ratio healthier. Triglycerides usually drop dramatically (did I mention my friend's went from 600 down to 150?).

I am convinced that saturated fats have been unfairly maligned these past couple decades. Just about everybody thinks "eating cholesterol raises your cholesterol" and "eating fat makes you fat," but both these things are simplistic and inaccurate. Most serum cholesterol is made in the liver, and not in response to eating cholesterol, either. And when people point the finger at junk food for causing obesity, they're often focusing on the wrong component of it. It's not the fat in our burger, it's the potato in our fries--and the trans fats, which are one fat I will agree is bad (it raises LDL and lowers HDL, a double whammy).

Gary Taubes makes many interesting points in his widely reprinted "The Soft Science of Dietary Fat" -- among them, the fact that nearly half the fat in a porterhouse steak is "oleic acid, the same healthy fat that's in olive oil." A good proportion of the saturated fat in the steak is stearic acid, which is "at the very least, harmless." The remaining "bad" saturated fat in the steak may raise LDL but also raises HDL, which protects against heart disease.

Mmmm... steak.

[fendel]

Indian food? 

Dana Carpender's newsletter, Lowcarbezine, discusses Indian food in the Sept 2 issue --

http://www.holdthetoast.com/archive/030902.html

[Stone]

Man v. Woman effect?

I find that there are a surprising number of men on Atkins (compared to other diets, such a Weight Watchers). I also find that most men are successful on Atkins. I'm surprised to hear a number of women claim that they got very sick on Atkins, although I haven't heard about this problem any men.

Could just be my limited sample-set.

[ronnie_suburban]

Man v. Woman effect?

I find that there are a surprising number of men on Atkins (compared to other diets, such a Weight Watchers).  I also find that most men are successful on Atkins.  I'm surprised to hear a number of women claim that they got very sick on Atkins, although I haven't heard about this problem any men. 

Could just be my limited sample-set.

More anecdotal info:

My wife hasn't had nearly the success that I've had on Atkins and she's followed it with precision--avoiding completely caffeine and alcohol.

=R=

[Allura]

On the healthiness argument, my mother's cholesterol came back high for the first time in *years*. In the past it's been so low they've had to double check it, Anyway, as a result of this, the doctor has put her on a low carb diet, what she calls "modified Atkins". Basically skip the pasta, rice, bread. She's doing quite well on it. Better than me, actually, although I'm working on that. Dessert is still a huge downfall for me, but if all that's in the house is fruit & 70% Valhrona.....

[fendel]

I love hearing about doctors who "get it." (Mine is mildly positive about Atkins, but doesn't seem quite convinced enough to prescribe the plan.)

About women getting sick on Atkins--do you mean really, verifiably sick, or just panicking about consuming all that fat? So many women are scared to death of eating fat, after being bombarded with the anti-fat messages over the last couple decades. (Lest I sound like I'm bashing women here, I should note that I am a woman.) Most of the men I've known never got all the worked up over the issue of dietary fat.

The men I've known on Atkins seem to lose more easily, but I've seen both men and women do well on it.

[Stone]

Really sick.

Here's something that didn't work. I tried to make a cheesecake, substituting 50/50 splenda and diabetisweet for the sugar. I made a cheesecake soufle. And a bad one at that. It puffed up considerably in the oven, and within minutes of coming out, it fell flat:

Tasted o.k., but had the consistency of Italian cheesecake (and we know how little Italians know about cooking), but it was too wet:

I did at least two things wrong. First, the recipe said to add the sugar early -- after creaming the cream cheese and eggs. I forgot, and added the sugar at the end. But I doubt that could make such a substantial difference. And I used an extra egg. I though the recipe called for three, I used four. Why? Because attention to detail is not my strong suit, o.k. Get off my back. I'm hungry.

But it's probably the fault of the fake food. At least it's low carb.

[KarenS]

You need to cream the cheese and the sugar first! Your cake souffled and fell because you incorporated a lot of air into the batter by mixing them with the cheese first. Add your eggs last, and then whatever flavoring. How much you work your cheese (how high of speed or for how long) can also result in a cheesecake that will souffle and fall.

[KarenS]

Oh yah, by the way weight watchers worked for me. I am still doing it on my own (could not stand the recipes or products). I have lost 35# since June. I could never do atkins because I am too much a vegetable eater. Bacon? steak? pork chops? yuck!! Even eggs- I think that I eat one to two a week! Beef jerky reminds me of a bad car ride in high school. A very windy road

a car full of teenagers. One person eating oil canned tuna (cheap), one person eating beef jerky, one person eating a hard boiled egg. I feel like I can still smell it (and I got Oh! so sick!)

I have also made it in my wilderness days. (along with acorn bread and steamed nettles). The netting over the jerky was covered with flies. No thanks, I don't do jerky anymore!

[IrishCream]

Stone...have you tried La Tortilla Factory's low-carb "flour" tortillas? They come in several flavors and are available at all the supermarkets around here (they are located just north of the Bay Area). For a quick snack or lunch...just spread them with soft cheese like Boursin, layer with deli meat and vegies, and roll up and slice.

Also, discover the joy of turnips. They can do anything a potato can do. Dice them and fry for really good home fries...mash just like mashed potatos...or roast.

[drinkingchef]

I have dieted all my life. Seriously, since I was a child my mom had me on some sort of diet. For years, I had no natural understanding of hunger. I never fealt it, because I ate by a book, not by what my body said. It destroyed my metabolism. I have been listening to my body for a year, and I am finally getting back to normal. I truly believe that diets make you fat. Your body tells you what it needs, just listen. And get over society's view of beauty. Accept whats natural for you. If your curvy, embrace it, its sexy. Not everybody is a size 6. Confidence is the sexiest thing of all.

My view on the atkins diet: its horrible for your body long term, and short term dieting only rebounds into more weightgain. I am not an expert, but form my research I have discovered a few things. First of all, the atkins diet is really hard on your liver and kidneys. Why. Well, it is actually harder for your liver to process excess protein than alcohol. However, people don't binge on protein like they do alcohol, unless their on a diet like the atkins diet. And for the kidneys. The atkins diet causes a medical condition called ketosis. Basically, the brain needs carbs to run. Without any carbs, the body has to turn proteins into carbs. The by-product of this process is keytones. Keytones build up in your kidneys and the damage is caused when your kidneys try to get rid of them. Many doctor supervised versions of the atkins diet call for litmus testing your urine. This test is to determine the level of ketosis you body is in. Is it really worth it

Final note.... Sure it works, but so does bulemia

PS. Eat your veggies. Every diet agrees that they're good for you. And delicious in the right hands!

Edited September 5, 2003 by drinkingchef (log)

[Andy Lynes]

Uk chef Henry Harris of Racine in London has written some decent Atkins style recipes which are being published in the Telegraph. Yuo can find links to them on this thread.

[ronnie_suburban]

My view on the atkins diet: its horrible for your body long term, and short term dieting only rebounds into more weightgain. I am not an expert, but form my research I have discovered a few things. First of all, the atkins diet is really hard on your liver and kidneys. Why. Well, it is actually harder for your liver to process excess protein than alcohol. However, people don't binge on protein like they do alcohol, unless their on a diet like the atkins diet. And for the kidneys. The atkins diet causes a medical condition called ketosis. Basically, the brain needs carbs to run. Without any carbs, the body has to turn proteins into carbs. The by-product of this process is keytones. Keytones build up in your kidneys and the damage is caused when your kidneys try to get rid of them. Many doctor supervised versions of the atkins diet call for litmus testing your urine. This test is to determine the level of ketosis you body is in. Is it really worth it

Many doctors consider Atkins to be perfectly safe.

=R=

[fendel]

Stone: sorry to hear your cheesecake didn't turn out so well. Maybe adding the "sugar" late was a problem, I don't know; I've made lots of perfectly fine cheesecakes with Splenda.

Drinkingchef: I did the "listen to your body" thing for a long time. Something to be said for that, but by the time I got up to 224 pounds and a size 18/20, I decided maybe letting my appetite call all the shots wasn't the best idea. If I had to stay at this weight (207 now), I could accept myself the way I am, of course... but I don't have to stay at this weight. I can eat well, cut out the flour and sugar and rice (etc.) and lose the weight. I should also point out that, like other low-carb dieters posting here, I eat plenty of vegetables--more than I did before I started the diet. Why does this "no vegetables" myth persist, even when so many of us are saying loud and clear that we eat lots of vegetables?

And then there's the kidney issue. Funny, if this diet is bad for the kidneys, why are my friend's lab results improving? Her nephrologist--that's a kidney specialist--can't help but observe that her kidneys have gotten better in the year or so she's been doing a low-carb diet.

Did your research include reading Atkins' book?