Atkins diet and low carbohydrate diet resources provided free for information purposes, NOT as medical advice.
Atkins Diet & Low Carbohydrate Support Atkins Diet & Low Carbohydrate
Weight-Loss Support

A sugar-free zone

Low Carb studies, research and media clips about Atkins diet and low-carb diets. Arguments for and against are presented here for objectivity. In our opinion, arguments against low-carb dieting are based on false, simplistic  assumptions.
  Featured Low Carb Studies & Articles:
How I Became a Low Carb Believer
Low carbohydrate diet helps diabetics
Studies suggest Atkins diet is safe
A high-carb diet increases the risk of heart disease
Research for Low Carb
Research against Low Carb
Opinions for Low Carb
Opinions against Low Carb
Diabetes and Sugar
Low Carb & Epilepsy
Low Carb & PCOS
Low Carb & Syndrome X
Food Politics
Fat is Nutritious
Food and Carbs
More Low Carb News
  Featured articles:
Which low-carb plan is right for me?
First low carb diet book ever, since 1860's
Studies suggest Atkins diet is safe!
Low carb Tiramisu recipe!
The truth about low carb sweeteners info
Living la vida low carb!
Low carbohydrate diet helps diabetics
Carbohydrate Counter
Discuss this article!

News Index
Low-Carb Diet Research and News


No Bull: Beef is Back

High-protein diets, strong economy fuel comeback

By Nancy A. Melville
HealthSCOUT Reporter

SATURDAY, Nov. 6 (HealthSCOUT) -- Despite warnings from nutritionists and harangues by animal-rights activists, the government reports more meat is back on America's front burner.

With high-protein dieters feasting on sirloins and a savvy beef industry plugging the power of lean cuts, meat demand has increased 4 percent since 1998, reversing a downward slide that began two decades ago, according to U.S. Department of Agriculture statistics.

Regimens like the high-protein, low-carbohydrate "Dr. Atkins Diet" have dominated bestseller lists, convincing dieters tired of low-fat products to taste more forbidden foods such as bacon and beef.

But meat-heavy diets are strongly criticized by nutritionists who say time will demonstrate the many health risks.

"A lot of the food sources the diets recommend are very high in saturated fat," says Roxanne Moore, a nutritionist and spokesperson for the American Dietetic Association. She says, "That means they can raise cholesterol levels, which precede cardiovascular disease. And then there's the concern that such a high protein intake can overwork the kidneys and eventually cause some kidney problems down the road."

Also worrisome, she says, is that "all the high-protein diets advocate more protein than the average person typically needs. A normal recommended portion [of meat] is two to three ounces, which is only about the size of a deck of cards."

Moore advises eating meat no more than three times a week and limiting consumption of saturated fats. "In choosing the lean cuts of meat, such as the loin and the round, one can avoid the kind of high cholesterol levels that are attributed to these high saturated fats and meats," Moore says.

She says the meat industry appears to have responded well to nutritional concerns. "We're seeing more advertising for leaner cuts of meat and we're even seeing labeling with meats in different grocery stores where they'll call it, for instance, 'Dieter's Choice.' So there's clearly an awareness."

Beef-industry insiders acknowledge the surge in meat consumption can be traced, in part, to high-protein diets, cholesterol-conscious butchers and the nation's good economy.

"We see that a very strong economy, low unemployment, low interest rates, rising wages and other broad economic factors have brought this on," says Julie Quick, spokesperson for the National Cattlemen's Beef Association in Washington, D.C. "If consumers have more dollars to spend, we often see them spend that on beef."

Quick says a push to put more meat in the microwave has also has helped meat producers. "The beef industry has been working to develop new heat-and-serve products that can be ready to eat for people with busy lifestyles."

Whether you're microwaving or grilling, Moore says keep in mind the type of cut and size of the portion.

What To Do

Find out everything you ever wanted to know about beef at the National Cattlemen's Beef Association's Beef Home Page.

And head to the American Dietetic Association for information on a balanced diet.

New! The Low-Carb Gourmet, by Karen Barnaby

Low-Carb Yellow Pages


Low Carb Links

Low Carb Message Boards

Hidden Carbs Calculator


Keto Bread
Keto Bread
Previous | Next

Copyright © 2000-2005 Atkins Diet & Low Carbohydrate Weight-Loss Support at;
All rights reserved. Privacy and Disclaimer