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Winning The Diet Battle
August 15, 2007

Snohomish, WA— Just as Judy Barnes Baker’s new book, Carb Wars: Sugar is the New Fat was rolling off the press; a new study comparing four different diets was published in the Journal of the American Medical Association (JAMA 2007; 297: 969-977). Major news outlets featured headlines reflecting the range of opinions about the popular Atkins diet: “This Proves Atkins is Best Diet,” said the London Times. The Seattle Times reported, “Study: Women Lost a Bit More With Atkins.”


Scientists who designed the new study expressed surprise that the Atkins diet came out on top with an average loss of 10 pounds in a year and no adverse effects.


Says Baker: “I too was surprised at the results—not that low carb was the best of the diets tested—anyone who has tried it already knows that. What surprised me was that the difference was so small. I would have expected a loss of 50 to 100 pounds if the subjects were actually following a low-carb lifestyle.”


Baker goes on to suggest several possible explanations for the modest, but significant, difference the study revealed in the comparison between Atkins and other low-carb regimens:


—The women assigned to the Atkins regimen did not accurately follow the Atkins plan. According to Dr. Michael Eades, who analyzed the charts in the report, the women ate 61 grams of carbohydrate per day for the first two months and then went up to 140 by the end of the study. This is a far cry from the 20grams and 50 grams specified as the target amount for the first two phases of Atkins. On a true Atkins plan, they would have increased their carb intake in small increments in order to discover how many they could tolerate. Some may have needed to stay at a lower number while others could handle more.


—Once the participants were on their own, they all gained weight, but the low-carb group had an additional disadvantage. Grocery stores and restaurants are full of low-fat choices, but it is almost impossible to find low-carb products, especially since there is so much sugar hidden in unexpected places. Baker’s own experience illustrates this point: “I recently bought a package of fresh pork chops from the meat counter. It never occurred to me to check the nutrition label. As I was putting it away, I noticed the carb count. Every trace of fat had been trimmed away, but the meat had been injected with sugar. When pork is bred to be as lean as possible (the other white meat), it will be tough and dry—they shoot it full of sugar to make it taste better.” Low-carb consumers must consistently check the nutrition labels on everything.


—Low-carb diets are fundamentally different from other nutritional regimens. The report stated that compliance was not good in any of the groups, though it was better for the Atkins faction. Carbohydrates cause the pancreas to secrete insulin. Insulin is required to store fat, so eating fewer carbs means that the body stores less fat. Each person has a specific upper limit beyond which this metabolic advantage is lost. A few calories more or less won’t have much effect on a low-calorie regimen, but on a low-carb plan, exceeding the critical number of carbs increases insulin production and results in weight gain. Baker describes the phenomenon this way. She once asked her scientist husband the meaning of the word quantam. As a way to define it in layman’s terms, he said: “nothing happens, nothing happens, nothing happens, everything happens!” This describes the result of just a few extra carbs on a diet that allows unlimited calories.


—There is another factor that is usually not mentioned when summarizing the different diet studies: low-carb dieters never have to experience hunger since they can eat until they are satisfied. It is the quality of the food and not the quantity that counts. And while exercise is a good thing, it is not essential for weight loss. This has been proved many times by people who were too heavy or too sick to exercise. Most diets limit portion size and total calories and require a lot of sweat as well. Then if someone fails to lose weight, he is told it is his own fault for not working hard enough!


—Every time a study that validates that limiting carbohydrates is an effective way to lose weight and reduce health risks is reported in the media, it is followed by warnings that low-carb diets have not been tested for long periods of time and that they may prove to be unsafe after 20 or 30 years. The low-fat diet (which was never based on scientific evidence) has been tested on the American public since the 1970s and all you have to do is look around to see how effective that has been! It may actually be the cause of the current epidemic of obesity and diabetes.


Carb Wars: Sugar is the New Fat (ISBN: 978-09792018-0-6; $21.95) is a new lifestyle cookbook by Judy Barnes Baker, which includes valuable information to help you succeed. The book is designed to allow those following the regimen to incorporate their favorite foods into their diet without adding unwanted carbohydrates.


The book is available online through The Cookbook Marketplace, Amazon, and at better retail stores nationwide. More information is available at www.carbwarscookbook.com.


Marketing and Publicity Services provided by FRP www.frpbooks.com the nation’s foremost custom cookbook publisher.

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