469 Results
Dealing with Gallbladder Disorders
The message that your gallbladder is sending could very well be this: Beware the effects of bad nutrition. In recent years surgeons have been increasingly removing gallbladders, presumably in an attempt to treat gallstones and related disorders. But the gallbladder is fundamental to your well-being. Among other functions, it stores bile, a powerful fat-emulsifying substance Read More
Changing Your Eating Style
The typical American way of eating is grossly mismatched to the normal human metabolism. Most obesity is the result of metabolic disturbances, resulting from long-term inappropriate food choices, not the over-consumption of fat. Studies consistently show that sugar, refined white flour, starchy carbohydrates and junk foods are bad for your health, your energy level, your Read More
We <3 Zucchini! Tips for this delicious summer squash
Zucchini season peaks in the summer, and the time is ripe to enjoy this vibrant squash. A half-cup of cooked, sliced zucchini has about 15 calories, only 1.5 grams of net carbs and is perfect for any Phase of Atkins. It is packed with nutrients, including beta-carotene, B vitamins, folic acid, vitamin C and calcium, Read More
Worst Idea of the week: “Fat-Free Living” Month.
According to the USDA, which has never been exactly a “thought leader” when it comes to food and nutrition, January is Fat Free Living Month. This is possibly the worst idea the USDA has ever come up with, with the possible exception of the 1992 Food Pyramid. Virtually every health professional now understands that fat Read More
What’s In Season? Veggies! More ways to enjoy your veggies on Atkins
Even in Phase 1 of Atkins, you should be eating between 12 and 15 grams of net carbs of vegetables every day. Vegetables are full of important nutrients and add colorful variety to the foods you eat every day. As the days get warmer and summer approaches, your choice of vegetables becomes even more varied. Read More
The Role of the Atkins Diet in Alzheimer’s Disease
This October, an article published in the journal Molecular Neurodegeneration attracted headlines in several major newspapers. The authors of the study had found that mice fed a high-fat diet exhibited a 5-percent decrease brain weight and an increase in amyloid beta. People with Alzheimer’s disease have high levels of amyloid beta deposits in their brains. Read More
The Latest From NEJM
A recent New England Journal of Medicine (NEJM) study titled “Comparison of Weight-Loss Diets with Different Compositions of Fat, Protein, and Carbohydrates” (Feb. 26, 2009), concluded that reduced-calorie diets result in clinically meaningful weight loss regardless of which macronutrients they emphasized. The NEJM study randomly assigned 811 overweight adults to one of four diets with Read More
Low carbs cause memory loss? Not so fast!
Recently the media had a field day reporting a Tufts University study (1) that supposedly showed low carb diets have a negative effect on memory. Once again, the media got it wrong, and in two critical ways. First, they reported conclusions that were not found by the study and two; they omitted findings that were Read More
Low Carb Flour: Baking with Coconut Flour & Almond Flour
Almond flour and almond meal are not the same thing. Almond meal is ground up almonds (with the skins), whereas almond flour is finely ground blanched almonds without the skins. Both work, but the almond flour will give you better results (the almond meal tends to be a little dense and oily). Almond flour can Read More
Low carb diet study in NEJM
It was headline news on July 17 when an important new study was published in the New England Journal of Medicine comparing weight loss on one of three diets- low-fat, low-carb and Mediterranean. And low-carb came out on top. The study gained a ton of media attention for three reasons: 1) it was one of Read More
