August 2, 2005 |
In Boise, staff members of the Idaho Potato Commission gave one another gleeful high-fives when they heard the news. In Houston, the folks at the U.S. Rice Producers' Assn. declared "good riddance." And fruit farmers in California's Central Valley said they were "happy to see them go." Across the nation, producers of carbohydrate-laden food exulted at the decision by Atkins Nutritionals Inc., the Ronkonkoma, N.Y.
August 1, 2005 |
Atkins Nutritionals Inc., the company that promoted low-carb eating into a national diet craze, filed for Bankruptcy Court protection Sunday, a company spokesman said. Atkins has been hurt as its namesake diet, which focuses on eliminating carbohydrates such as bread and pasta as a way to shed weight, has become less popular. The diet quickly became one of the most popular in U.S.
July 25, 2005 |
To reach a healthier weight -- with fewer hunger pangs -- consider eating more lean protein. A new study points to protein's power to satisfy hunger better than either fat or carbohydrates. The findings also could help explain the recent clamor for low-carbohydrate diets, which are high in protein.
March 6, 2005 |
Fueled with carbs and the Kenyan dish ugali from Saturday's pre-race dinner -- and inspired by a pep talk from 1984 Olympic marathon gold medalist Joan Benoit Samuelson -- participants in today's Los Angeles Marathon and bike tour prepared to enjoy the rare treat of traffic-free streets while they run, walk, cycle and roll along the 26-mile, 385-yard course.
January 27, 2005 |
Nick & Stef's This Joachim Splichal entry is modern and sophisticated, grown-up but not stodgy. There's even a glass-enclosed aging room on the premises where huge pieces of beef prepare for their debut. The menu features all the usual suspects: filet, rib-eye, porterhouse. But this is also one of the few spots in town that does prime rib. * Starters, $8 to $14; main courses, $19 to $48; 330 S. Hope St., downtown L.A.; (213) 680-0330.
November 21, 2004 |
Dieters who want to keep from regaining the pounds they so painstakingly lost would do best to eat low-fat diets rather than curb carbs, new research suggests. A study presented this month at a meeting of more than 2,000 obesity experts found that it didn't matter what kind of diet people followed to lose weight initially, but keeping from regaining it was another matter.
August 25, 2004 |
Up until about a month ago, Whist in Santa Monica offered what any reader of bestseller lists would assume to be the ultimate temptation in carbohydrate-crazed times: a high-protein tasting menu. For $65, South Beach followers and Atkins adherents could start with a Caprese salad, move on to Alaskan halibut followed by a grilled steak, then finish off with the cheese du jour. Dread potatoes and rice and sugar were never mentioned.
August 23, 2004 |
Stroll down any pharmacy aisle these days and you'll find that the low-carb craze has invaded the $20-billion dietary supplement industry. From multivitamins to starch-blocker pills, loosely regulated supplements are popping up in the burgeoning low-carb market dominated by food companies. For vitamin makers, the biggest marketing tool is exploiting the pitfall of high-protein diets, namely that you lose some nutrients when you cut back on carbohydrates.
August 22, 2004
I'm perplexed by what Sierra Club water specialist Ruth Caplan says about bottled water ("An Idyll Interrupted," by Kenneth Miller, Aug. 1). She encourages members to avoid bottled water, but says that on a long plane trip, "you gotta hydrate." Caplan needs to start thinking outside the bottle. You don't need to waste money and add more trash to the landfill to stay hydrated. When my husband and I travel, we use recycled plastic water bottles, which we simply refill with San Diego's perfectly safe tap water.
August 2, 2004 |
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.