Restaurants, Even Fast-Food Chains, Squeeze Out The Carbs 

Experts Still Say A Varied Diet Is Healthful

There once was a time - say 2002 - when cheeseburger fans who were trying to shed a few pounds would order their burger without cheese. Or mayonnaise. Or both.

These days, they have another option: Hold the bun, but pile on the mayo and cheese.

And remember when party guests would ask, "May I bring something, perhaps an appetizer?" Now they're likely to say, "I'll bring something with protein in it. Got to balance out all those carbs."

All of that was "B.A." - or Before Atkins - the hugely popular weight-loss plan popularized by the late Dr. Robert Atkins, who encouraged people to go very light on the carbs, and heavier on the proteins and fats, to lose weight.

If you have shopped or eaten out anytime in the past six months, you have probably noticed how the food industry is now catering to the Atkins crowd in a big way.

Regarding persons with diabetes and the use of specific diets such as the Atkins diet, experts recommend that these individuals seek advice from their physicians before trying something new.

Dining Out Gets a Makeover

Many restaurants have created "low-carb" corners of their menus. Predictably, they include endless offerings of meat, although it is too soon to say if the mad cow scare will deflate that demand. But there are also bun-less burgers, pizzas made from whole wheat crusts, and even low-carb cheesecakes.

Meanwhile, such high-carb staples as pasta and breads have become forgotten culinary cousins.

Even fast-food chains are catering to the high-protein, low-carb movement.

Carl's Jr., with outlets throughout the western United States, has just unveiled what it calls "The Low-Carb Six Dollar Burger." It is a bundle of beef wrapped in lettuce, with just six grams of carbohydrates, 55 fewer than the original "Six Dollar Burger," the company says.

Subway Restaurants has just introduced two low-carb wrap sandwiches. And some McDonald's outlets are promoting salads and low-fat sandwiches - and exercise suggestions, to boot.

But will the trend last?

The Atkins diet, and related high protein, low-carbohydrate plans, has won unexpected respect in medical circles in recent months.

In May, the New England Journal of Medicine published two studies suggesting the Atkins diet is more effective than a traditional low-fat approach at helping people drop unwanted weight.

What is more, the Atkins plan does not boost cholesterol levels, as might be expected, the studies found.

"The results are very surprising and at the same time very preliminary," says Gary Foster, clinical director of the University of Pennsylvania's Weight and Eating Disorders Program and lead author of one of the studies. "The take-home message is that this diet deserves further study."

Such findings are cold comfort to groups like the National Bread Leadership Council, which says 40 percent of Americans are eating less bread than a year ago.

But the industry group has just released some new research that should reassure members that things are not as bad as they might fear.

Varied Diets Still Around

The research found that 54 percent of Americans have not changed their bread-consumption habits during the past year, and 6 percent are actually eating more bread. The survey also revealed that 41 percent of those questioned quit the Atkins diet because they missed their carbs too much to continue.

Alicia Moag-Stahlberg, a dietitian and weight loss expert from Skokie, Ill., calls the food industry's budding alliance with the Atkins camp "marketing at its best."

In her review of the medical literature studies, Moag-Stahlberg says the majority of the research shows "no huge weight loss advantage long term" with a low-carb, high-protein plan.

Weight loss, she adds, is inextricably tied to caloric intake and expenditure - an old refrain that many people trying to shed pounds are tired of hearing.

"Some people do have greater satiation on the high-protein diets and can stick to them," she says." But there is nothing magic about the protein."

Too many people, she adds, are looking for a magic weight-loss bullet.

So, when faced with the low-carb, high-protein blitz at supermarkets, fast food outlets, and restaurants, what should a consumer with weight to spare do?

"If you are going to go the high-protein route, be sure you are being careful about your protein choices," suggests Anne M. Fletcher, a Minnesota dietitian and author of the book Thin for Life.

That means not overloading on bacon and high-fat cheese, for instance, but healthier protein choices. Some veggie burgers, for instance, have 10 grams or more of protein per patty but are low in fat, she says.

Fletcher also recommends these other ways to control weight:

Eat a well-balanced diet. Pick whole-grain breads.
Eat plenty of fruits and vegetables. You need them for fiber, vitamins, and minerals.

Consider upping your water intake.

"There's no scientific evidence that water is of value in weight loss," Fletcher says. "However, when you talk to people who have lost weight and kept it off, they will tell you they drink a lot of water."

Always consult your physician for more information.

Other Resources:

Find a St. John's Mercy Physician

Diabetes Services at St. John's Mercy

Diabetes Health Information

St. John's Mercy Classes and Programs

Healthy Cooking Tips for Persons With Diabetes

A healthy diet is not only critical to proper diabetes management, but will also help in maintaining desirable weight, controlling normal blood sugar levels, and preventing heart diseases.

Always consult your physician, registered dietitian (RD), or nutritionist to assist in planning and preparing healthy meals.

Some healthy cooking tips include the following:

• Use vegetable oil spray instead of oil, shortening, or butter.
  
  
• Steam vegetables using a low-fat broth or water.
  
  
• Season foods with herbs and spices, vinegar, lemon juice, or salsa.
  
  
• Use low- or no-sugar jams instead of butter or margarine.
  
  
• Eat or cook cereal with skim milk or 1 percent milk.
  
  
• Drink fruit juice that has no added sugar.
  
  
• Broil, roast, stir-fry, or grill meats. Always buy lean cuts of meat.
  
  
• Use canola or olive oil in food preparation instead of vegetable oils.
  
  
• Buy whole grain breads and cereals.
  

Physicians and other experts can provide helpful resources that further cover meal planning, offer healthy recipes and cooking tips, suggest exercise programs, manage weight, and more.

Sodium and Persons With Diabetes

Persons with diabetes are encouraged to limit the sodium in their diets to help prevent or to control high blood pressure.

The American Diabetes Association recommends a daily sodium intake of 2,400 milligrams (2.4 grams) or less if you have diabetes and mild to moderate high blood pressure.

Some examples of foods that are high in sodium include the following:

• meats - such as bacon, ham, cold cuts (bologna), Canadian bacon, corned beef, hot dogs, Polish and Italian sausages
  
  
• fish - such as canned tuna, salmon, sardines; commercially frozen, pre-breaded, or smoked fish; canned shellfish
  
  
• canned foods - such as vegetables, soups, vegetable and tomato juices
  
  
• prepared or pre-mixed products - such as macaroni and cheese, potato mixes, TV dinners, frozen main dishes
  
  
• snacks - such as salted crackers, pretzels, potato chips, commercially-prepared baked goods
  
  
• other foods - such as olives, pickles, commercially-prepared salad dressings, soy and steak sauces, cheeses

Online Resources

American Diabetes Association

Centers for Disease Control and Prevention (CDC)

National Diabetes Education Program

National Institute of Diabetes & Digestive & Kidney Diseases (NIDDKD)

National Insitutes of Health (NIH)