Real Food Versus Enriched Flour

The New York Times today adding quite a zinger into the article, A Growing Debate Over Folic Acid in Flour - where it was stated, "Blood levels of folate among women have been declining, according to a C.D.C. study released last January, perhaps because of worsening obesity and the popularity of low-carbohydrate diets."

This is what happens when one believes the best source of folic acid is enriched white flour, an ingredient universally shunned by those following a low carbohydrate diet. It's important to note that folic acid is the synthetic form of folate which is found naturally in vegetables, citrus fruits, legumes and even liver.

So why the worry about a low carbohydrate diet?

It seems the powers that be fail to appreciate just how easy it is to meet and exceed folate recommendations with food alone. Rather than express real concern over the poor dietary habits in the United States, they'll push for more fortification of the nutritionally bankrupt food being consumed.

The current recommendation for folic acid/folate is 400mcg a day. Want to see just how easy it is to meet that intake with real food?

A salad made with 2-cups shredded romaine, 1/4 cup shredded red cabbage, 4 cherry tomatoes and 1/3 of a medium cucumber along with 1-cup cooked spinach provides 437.5mcg of folate before any other folate containing foods are included in the day.

That is what someone following a low carbohydrate diet might choose to eat in a day since it provides just 84-calories, 15g total carbohydrate and 8g of fiber, providng just 7g net carbohydrate in their day.

Once they add in other options to their day their intake of folate will rise, although how much they consume at the end of the day will depend upon their choices.

But one thing is clear here - with a salad and a cup of spinach, they've met and exceeded the recommended intake!

I've said it many times - eat real food, eat good food and eat foods rich with nutrients. In this case, eating your non-starchy vegetables is a great way to meet and exceed requriements for folate!

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How Do You Feel on Low-Carb?

An interesting short-term study published in this month's American Journal of Clinical Nutrition, Low- and high-carbohydrate weight-loss diets have similar effects on mood but not cognitive performance, sought to assess differences in mood following a high-carbohydrate diet compared with a low-carbohydrate diet.

In the study, ninety-three subjects were randomized into two groups:

• The high-carbohydrate dieters consuming a calorie restricted diet with 46% carbohydrate, 24% protein and 30% fat. Women consumed approximately 1429-calories each day, or 164g carbohydrate, 48g fat and 86g protein. Men consumed approximately 1667-calories each day, or 192g carbohydrate, 56g fat and 100g protein.
  
• The low-carbohydrate dieters consuming a calorie restricted diet with approximately 4% carbohydrate, 35% protein and 61% fat. Women consume approximately the same calories as above (there was no statistically significant difference for calories consumed in the study), or 15g carbohydrate, 97g fat and 125g protein. Men consumed approximately the same calories as above, or 17g carbohydrate, 113g fat and 146g protein.

Throughout the study, over the course of eight weeks, foods were provided to subjects and every two-weeks weight was taken and mood measured. Compliance by those following the low-carb diet was verified by measuring urinary ketone levels.

Both diets resulted in statistically significant weight loss.

The low-carbohydrate diet resulted in a statistically significant greater weight loss over the eight-week period than the high-carbohydrate diet, with low-carb dieters losing an average of 7.8kg (17.2-pounds) compared to 6.4kg (14.1-pounds) in the intent-to-treat analysis (p=0.04).

Both groups showed improvements in psychological well-being (p=0.01 for time) and there was no significant difference in working memory. The researchers noted "[t]here was some evidence for a smaller improvement in cognitive functioning with the LCHF diet with respect to speed of processing, but further studies are required to determine the replicability of this finding."

Rule Four: Starches, Sweets: No Longer Staples

Rule 4:

• Eat absolutely no fruit, bread, pasta, grains, starchy vegetables or dairy products other than cheese, cream or butter. Do not eat nuts or seeds in the first two weeks. Foods that combine protein and carbohydrates, such as chickpeas, kidney beans and other legumes, are not permitted at this time.

For many the thought of not having a piece of bread, a side of pasta or rice, a bowl of cereal, etc. seems way too restrictive. With the low-carb products on the market, like low-carb bread, low-carb pasta, this rule seems silly - one that can be dismissed as long as they maintain rule 3 and keep carbohydrate at or below 20g net each day.

From this rule, we learn by implication - all carbohydrates are not created equal, and thus are not to be treated in a similar manner as you continue along to the long-term and maintain your weight. In baby steps, you'll be given opportunity to re-introduce many, many carbohydrate-rich foods, but for now, you're at square one and starting to learn how to eat well.

It is in this minimum two weeks period you eat those foods which are nutrient powerhouses - meats, poultry, eggs, fish, non-starchy vegetables, non-traditional fruits, good fats/oils and some dairy.

While critics focus on the limitations imposed on low-carbers - no sweets or starches in the first two weeks - often insinuating this is all one is allowed for the long-term, that's not the case.

This is a two-week period to "eat clean" from a limited selection of foods, designed to break you from the habits of old, establish good eating patterns, get back to basics that provide essential nutrients and lay the foundation of what your base diet will be later, when you are allowed to include more carbohydrate from a wide variety of foods.

By excluding bread, pasta, grains, starchy vegetables, most dairy products, nuts, seeds and legumes, this rule takes the focus off what many people consider highlights of their meals - starch; it resets emphasis on those things - protein, fat, nutrient-dense non-starchy vegetables and low-GL fruits - that in the long-term that will now be the foundation of your meal-planning well into maintenance.

Once you have a firm grip on this basic rule, and are eating in a pattern that no longer requires some sort of bread, potatoes, rice, pasta, etc. as a staple of your meals, you're on your way to understanding how these items may be re-introduced later as a complement in your habitual diet if you choose to include one or more of them.

Where before a meal may have been centered around your big bowl of pasta with maybe a small meatball or sausage, a crusty loaf of italian bread and perhaps croutons on your salad, over the long-term, as you mainatin your weight, your meals - if you learn from the rules of induction - are bulit upong your solid foundation of healthful eating - non-starchy vegeteables, quality protein, good fats and, by then, any additional foods you like and can tolerate well as a complement to your meal instead of the focus of the meal.

This rule fosters breaking the mindset that you need carbohydrate-rich foods to provide the majority of calories in each meal and at the end of each day - you don't - and by following this rule and waiting until the time is right to increase carbohydrate, you will be better able to assess what carbs you can and cannot tolerate in your meals as you progress - you'll better appreciate also how to portion your meals with these items "on your plate" in later in maintenance.

These foods, we often believe are staples will no longer be the main attractions in your meals when you're maintaining, but can still be a part of your diet in the long-term.

Trust the good doctor on this one and just don't eat anything that resembles bread, pasta, grains, etc. - no matter how low-carb they're promoted as.

During the first two weeks (minimum) avoid any and all processed products if you can.

Eat clean.

Keep it simple.

Learn.

Appreciate how good real food tastes.

Take your time.

Plan along the way.

Try new foods that are allowed.

Focus on the delicious food that is allowed.

Enjoy your meals!

Enjoy eating!

It's worth it in the long-term!

Handing you the Keys to Success

All weight loss diets come with some sort of rules; how much to eat, what to eat, when to eat, how to control portions, etc. The weight loss diet that enabled me to finally lose the excess weight was Dr. Atkins' New Diet Revolution (1992/1999), and like all other diets had its rules to follow - the Rules of Induction.

While Induction is heavily criticized by many, it is the period I call "back to basics" for the individual just starting out. While one is to carefully count carbohydrate, eating no more than 20g each day, they are also encouraged to view foods once subject to elimination or strict limitation differently; foods like whole eggs, red meat, full fat salad dressings, cream and real cheese are allowed, while "low-fat" products are strongly discouraged.

Within the books published by Dr. Atkins, the list of foods allowed during the first two weeks includes almost any red meat, poultry, fish, shellfish, fowl or game; with caution to limit or avoid nitrates and processed meats. Real whole milk cheese, cream and half & half are allowed within the dairy group, with limits on intake each day if one is consuming them; a long list of non-starchy vegetables and fruits (that is fruits that are fruits that we often don't recognize as "fruit" but are fruits - olives, macadamia nuts, summer squash, cucumber, tomatoes, etc.); all herbs and spices, and finally what to drink and what types and quantity of artificial sweetener is allowed.

One reason I call this the "back to basics" period in the diet is because it is focused on whole foods and provides for the most important essential nutrients our metabolism needs each day - quality protein (essential amino acids), quality fats (essential fatty acids) and nutrient-dense carbohydrates (essential vitamins, minerals and trace elements). The plan also encourages one to supplement with a high quality multi-vitamin (with minerals including potassium, calcium and magnesium; without iron) and provides additional information about other supplements if necessary.

In addition to the basic foods allowed during the period of Induction, the diet focuses the individual to follow what are called the Rules of Induction as a way to help them follow the diet correctly.

The Rules of Induction, from the 1999 publication of Dr. Atkins' New Diet Revolution are as follows: (they differ slightly from those published online by the company since his death in 2003; to read the updated version, published by Atkins Nutritionals, click here)

1. Eat three regular-size meals a day or four or five smaller meals. Do not skip meals or go more than six waking hours without eating.
2. Eat liberally of combinations of fat and protein in the form of poultry, fish, shellfish, eggs and red meat, as well as pure, natural fat in the form of butter, mayonnaise, olive oil, safflower, sunflower and other vegetable oils (preferably expeller-pressed or cold-pressed).
3. Eat no more than 20 grams a day of carbohydrate, most of which must come from in the form of salad greens and other vegetables. You can eat approximately three cups - loosely packed - of salad, or two cups of salad plus one cup of other vegetables.
4. Eat absolutely no fruit, bread, pasta, grains, starchy vegetables or dairy products other than cheese, cream or butter. Do not eat nuts or seeds in the first two weeks. Foods that combine protein and carbohydrates, such as chickpeas, kidney beans and other legumes, are not permitted at this time.
5. Eat nothing that isn't on the Acceptable Foods list. And that means absolutely nothing! Your "just this one taste won't hurt" rationalization is the kiss of failure during this phase of Atkins.
6. Adjust the quantity you eat to suit your appetite, especially as it decreases. When you're hungry, eat the amount that makes you feel satisfied, but not stuffed. When you're not hungry, eat a small controlled carbohydrate snack to accompany your nutritional supplements.
7. Don't assume any food is low in carbohydrate—instead, read labels! Check the carb count (it's on every package) or use a carbohydrate gram counter.
8. Eat out as often as you wish but be on guard for hidden carbs in gravies, sauces and dressings. Gravy is often made with flour or cornstarch, and sugar is sometimes an ingredient in salad dressing.
9. Avoid foods or drinks sweetened with aspartame. Instead use sucralose or saccharin. Be sure to count each packet of any of these as 1 gram of carbs.
10. Avoid coffee, tea and soft drinks that contain caffeine. Excessive caffeine has been shown to cause low blood sugar, which can make you crave sugar.
11. Drink at least eight 8-ounce glasses of water each day in addition to anything else you may drink, to hydrate your body, avoid constipation and flush out the by-products of burning fat.
12. If you are constipated, mix a tablespoon or more of psyllium husks in a cup or more of water and drink daily. Or mix ground flaxseed into a shake or sprinkle wheat bran on a salad or vegetables.

You may be wondering why I'm posting this here, today, on my blog?

The reason is simple - over the years of following a diet that is controlled-carb, and maintaining my weight loss, I've realized that the above Rules of Induction contain the keys to long-term maintenance. The critical points needed to succeed in the long-term are right there if we look closely and examine why they are in place for the first two weeks, and why they are necessary throughout weight loss and maintenance.

Years ago I wrote an article for a publication that has since gone out of business, and my original copy is long gone. So, without that in hand to simply re-post here, I'm going to re-write it from my longer-term perspective today, some years later, continuing to follow a controlled-carb approach.

In the coming days and next week, I'll take one or two (if they are related) rules and explain why they are critical in the first two weeks, and the lesson I believe they are teaching us for the long-term. I'll begin tomorrow with the first rule, "Eat three regular-size meals a day or four or five smaller meals. Do not skip meals or go more than six waking hours without eating;" and provide data as to why it is important not only in the short-term, but also for long-term success.

As you'll learn in the upcoming posts, each of the rules looks to foster one or more things, including:

1. Your responsibility in what you eat
2. Breaking habits that contribute to weight gain
3. Establishing a solid foundation for healthy eating in the future
4. Providing the tools & strategies you'll need to maintain your weight loss
5. Creating good habits that lead to better health
6. Your health and well-being is in your hands and is your responsibility in the long-term

UPDATE: Thank you to a reader who sent me an archived copy of the original article, which i will link to at the end of the upcoming series, for my readers to compare my changes to with my additional years perspective to add to!