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Carbohydrates

HEALTH
August 2, 2004 | Valerie Reitman, Times Staff Writer
It has jokingly been dubbed "spud lite." But farmers and marketers are hoping that a new breed of less-starchy potato will allow low-carb dieters to not only have their steak, but a baked potato too. The designer spud, a European import, has about 30% fewer carbohydrates and calories than the popular Russet Burbank found on many American dinner plates. It has about 13 grams of carbohydrates per 100 grams (about 3.5 oz.
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NATIONAL
June 23, 2004 | From Times Wire Reports
Low-carbohydrate diets are leading Americans to poor health and are spawning a rip-off industry of "carb-friendly" products, health experts and consumer advocates said in announcing the formation of a group called the Partnership for Essential Nutrition. The group said it wanted to help educate Americans about the need for healthy carbohydrates such as vegetables, fruits, beans and whole grains.
HEALTH
May 24, 2004 | Rosie Mestel, Times Staff Writer
Obesity rates are rising, but science has barely weighed in on the best way for people to shed fat. That state of affairs is starting to change, and doctors are getting a surprise or two. Last week, the popular carb-slashing Atkins diet received a dollop of endorsement from two new studies after years of being pooh-poohed by health specialists.
HEALTH
March 22, 2004 | Valerie Reitman, Times Staff Writer
Veteran dieter Louise "Cookie" Witham never considered trying the Dr. Atkins' diet that promises followers they can eat plenty of steak, cheese, bacon and eggs and still lose weight -- provided they give up almost all carbohydrates. Not only would she have had to cut out bread, pasta and potatoes, but also fruit and most vegetables. "It just never appealed to me, eating all that red meat and high fat," Witham said.
HEALTH
February 16, 2004 | Jane E. Allen, Times Staff Writer
With millions of U.S. adults devoting themselves to low-carbohydrate diets, such as the Atkins weight-loss program, it is not surprising that some children are following their lead. However, pediatricians and nutritionists say low-carb diets may be a bad idea for children. With rising rates of childhood obesity creating a major public health problem, these experts agree that going easy on refined sugars and starches in cookies, chips and bagels is a good thing.
NEWS
February 5, 2004 | Ginny Chien, Special to The Times
Cut out pasta? Sure. But cocktail hour? Some things are sacred. Bartenders -- catering to the masses of Atkins, South Beach and Zone dieters prohibited from ingesting too many sugars and starches -- are retooling their concoctions. Sweet mixers and simple syrup are out; green tea and sugar substitutes are golden.
BUSINESS
January 20, 2004 | Judy Lin, Associated Press
Cutting calories used to be enough for U.S. beer makers to lure Americans watching their waistlines. Now they have to count carbs too. But they're not complaining. Not since Miller Brewing Co. made light beer socially acceptable with its "tastes great, less filling" campaign has the beer industry been as excited as it is now about a growing line of low-carbohydrate beers. "It's been the most successful new product since light beer," said Benj Steinman, editor of Beer Marketers Insight.
HEALTH
January 12, 2004 | Jane E. Allen, Times Staff Writer
The LoCarb Life shop in West Los Angeles can seem a paradise for people on low-carbohydrate diets. They come inside seeking to escape the monotony of endless meals built around meats and cheeses, and find hundreds of unexpected options -- low-carb macaroni mixes, frozen bagels, puddings. The store, says owner Catherine Lincoln, is a haven for dieters who have "overdosed on the beef."
HEALTH
December 29, 2003 | Rosie Mestel, Times Staff Writer
Have you struggled repeatedly to lose weight, only to fail miserably or end up heavier than before? If so, look no further! The secret to effortless weight loss lies with eating papayas, pineapples and watermelons in the correct sequence and combination. It lies with apple cider vinegar, nature's miracle fat-burner.
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