May 21, 2003 — Diet maverick Robert Atkins is no longer with us, but his
controversial “eat all the bacon cheeseburgers you want, but hold the bun
diet” lives on. Now, two new studies may help resolve the dispute over the
effectiveness of the so-called Atkins diet, which advocates
low-carbohydrates and high fat. The new research, published in the New
England Journal of Medicine, compares the weight loss of severely obese
individuals eating according to Atkins with those eating according to a
conventional low-fat, low-calorie nutrition plan.

Popular among dieters but disputed by most doctors, the Atkins diet has
remained a hotly debated diet in the quest to lose weight. Many experts have
remained critical of the approach, but have had little evidence to back up
their criticism. That is, until now, with the results of the first two
studies to specifically examine the low-carb, high-fat diet.

The results? While the Atkins dieters slimmed down significantly more than
the traditional dieters during the first six months, there was no weight
difference between the groups after one year. The researchers also reported
no differences in side effects during the year-long study.

The research showed that patients on the Atkins diet experienced an increase
in high-density lipoprotein (HDL), the "good" cholesterol and a decrease in
serum Triglycerides, a type of fat found in the blood. These finding
surprised many since high HDL and low Triglycerides reduce an individual's
risk of developing heart disease. The findings seemed to contradict reason.
How does a high fat diet decrease Triglycerides and raise the good
Cholesterol? The answer makes sense when it is understood that initially the
HDL goes up because its job is to collect Cholesterol and bring it back to
the liver for elimination. As the total Cholesterol goes up so does the good
Cholesterol. Triglycerides, on the other hand go down because the Atkins
diet prohibits refined sugars, which are the source of Triglycerides.

So, while dieters might be pleased with the early results of the Atkins
plan, the success may be short lived, with the scale tipping right back to
where it started. Dr. James W. Anderson, professor of medicine and clinical
nutrition at the University of Kentucky, says, "Using the Atkins guidelines
long-term will raise cholesterol by 28 percent, whereas a low fat diet will
lower cholesterol by 20 percent." Dr. Anderson discourages his patients from
the Atkins diet. He argues, "The high fat diet does promote weight loss but
reinforces unhealthy but popular eating styles." These unhealthy eating
styles could cause potential health problems if maintained beyond a year.
Research has shown consuming high levels of saturated fat, as many Atkins
dieters do, may increase the incidence of heart disease and cancer due to
the lack of fiber and the increase of fat in the Atkins style diet.

The good news according to Dr. Patrick McBride, the director of Preventive
Cardiology at the University of Wisconsin, is that "The low-carb, high
protein Atkins diet "is not a diet that is nutritionally appropriate or
palatable over a long period of time because it essentially cuts out major
food groups including fruits, vegetables, and complex grains." Most people
quit the diet after a few months because the craving for crunchy, high-fiber
foods is so strong.

The truth is Atkins was half right. Refined carbohydrates and sugars should
be avoided like the plague. The majority of breads, pasta, cereals and rice
consumed in America today are high sugar, high calorie, and nutrient poor
products. These refined white, pastry-like breads have no fiber and no
vitamins or minerals unless a few are added back in after the refining
process, which bread manufacturers then call enriched in order to spin a
negative into a positive. Refined carbohydrates will make you fat, but
complex, or unrefined carbohydrate breads, pasta and cereals; made with 100%
whole grains will not.

There's More to Diet than Weight Loss
At any time, about 45 percent of women and 30 percent of men in America are
actively seeking to lose weight. Unfortunately for them, these studies do
not answer the million-dollar question: What is the best way to keep weight
off? Diet experts remain divided.

Dr. Robert Bonow from the Northwestern University Feinberg school of
Medicine in Chicago, Ill, and Dr. Robert Eckel from the University of
Colorado Health Sciences University in Denver, Colorado, believe that
ultimately "The recipe for effective weight loss is a combination of
motivation, physical activity, and calorie restriction. Until further
evidence is available, physicians should continue to recommend a healthy
lifestyle that includes regular physical activity and a balanced diet."

I agree with Dr. Bonow and Eckel. To lose weight permanently requires
discipline, exercise, and the proper selection of foods in their natural,
unrefined state, the way nature created them. Eat 2-3 servings of fruit
daily, 3-5 servings of vegetables, 6 servings of whole grains, and limit
high fat, high cholesterol foods, especially red meat and dairy products, to
no more than once per week. Additionally, I recommend specific nutrients and
herbs to boost the fat burning metabolism. For more information about these
supplement recommendations, please click here.

For more information about these supplement recommendations, please click here.