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


Before the Dr. Atkins diet, Protein Power, Carbohydrate Addicts, the Zone diet, CKD, SommerSizing and all other high-protein low carb diet plans, there was William Banting's mid 19th century book on low carbohydrate diets!
 
  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 book!
 

Table of Content
Letter on Corpulence

 

 

Preface

 

I have ascertained, by repeated experiments, that five ounces of sugar distributed equally over seven days, which is not an ounce per (lay, will augment my weight nearly one pound by the end of that short period. The other forbidden elements have not produced so extraordinary a result. In these, therefore, I am not so rigid. Some people (as will be seen by their letters) find other things detrimental. I never eat bread unless it is stale, cut thin, and well. toasted. I very seldom take any butter, certainly not a pound in a year. I seldom take milk (though that called so, in London, is probably misnamed), and I am quite sure that I do not drink a gallon of it in the whole year. I occasionally eat a potato with my dinner, possibly to the extent of 1 lb. per week. I spoke of sherry as very admissible, and I am glad of this opportunity to say, that I have since discovered it promoted acidity. Perhaps the best sherry I could procure was not the very best, but I found weak light claret, or brandy, gin, and whisky, with water, suited me better; and I have been led to believe that fruit, however ripe, does not suit me so well taken raw as when cooked, without sugar. I find that vegetables of all kinds, grown above ground, ripened to maturity and well boiled, are admirable; but I avoid all roots, as carrot, turnip, parsnip, and beet. I have not taken any kind of medicine for eighteen months, and find that my dietary contains all the needful regimen which my system requires. In the firm belief and conviction that the quality in food is the chief desideratum, and that the question of quantity is mere moonshine, I take the most agreeable and savoury viands, meat and game pies, that my cook can concoct, with the best possible gravies, jellies, &c., the fat being skimmed off; but I never, or very rarely, take a morsel of pie or pudding crusts.

My bodily organization may be somewhat different from that of others; but the facts which I have related are in­disputable, for they are the result of my own personal experience, which I have made known for the benefit of

 

Next

New! The Low-Carb Gourmet, by Karen Barnaby

Low-Carb Yellow Pages

Feedback

Low Carb Links

Low Carb Message Boards

Hidden Carbs Calculator


 



Previous | Next

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