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It is bread rather than butter that is the enemy in Dr. Atkins's popular and controversial low-carbohydrate/high-fat diet. In In Atkins for Life, he continues his decades-long crusade against low-fat eating. Atkins argues that low-fat meals is high-carbohydrate missiles, causing your body to make excess insulin, which then produces fat, slows down metabolism, and tips the scale. Instead, he urges readers to avoid counting calories and fat grams and begin counting carbs to rev up their metabolic process burn off fat being an energy source. The question of whether "ketosis," the fat meltdown he advocates, is good or harmful is really a central question of this sequel to the bestselling Dr. Atkins’ New Diet Revolution. Packed with recipes, menus, carbohydrate counters, and strategies for staying while using plan, this book is less clear than its predecessor. It veers back and forth between the way to begin and the way to maintain "a controlled carbohydrate lifestyle." It is also more promotional, with photos of satisfied slim folks and pitches for that branded Atkins products. Still, featuring its pages of testimonials and studies about weight loss, lowered cholesterol, and increased energy, it is tough to argue with Atkins’s results. He puts his proof inside the pudding. --Barbara Mackoff --This text refers for an out of print or unavailable edition on this title.
Atkins, cardiologist and founder of the Atkins Center for Complementary Medicine in New York City, has advocated his high protein/low carb diet regimen for some 30 years (Dr. Atkins' Diet Revolution was published in 1972, and Dr. Atkins' New Diet Revolution in 1992). While fans from the butter-eggs-steak diet have long supported the Atkins program being a method of life, until this past year, the medical community has not warmly endorsed the plan. However, recent students show the Atkins plan has enabled dieters to both lose and keep how much loss too as reduce their cholesterol levels. This book, which might be used by people familiar while using Atkins plan too as people that never have followed it, offers detailed questionnaires designed to aid readers understand the preferred food choices. Particularly helpful will be the charts of "eat regularly," "eat in moderation" and "eat sparingly." Some of the inclusions may surprise readers but Atkins offers explanations ones foods fall in to the "higher carb" categories (potatoes, bananas, rice cakes) and for that reason has to be limited. First-person successes are sprinkled through the entire book. The other half from the book carries a month's price of meal plans, holiday menus, and 125 recipes for the variety of foods, including jerk shrimp, potato salad, brown rice pilaf, zucchini latkes, rhubarb applesauce and chocolate souffle. Even though this diet won't benefit everyone, especially vegetarians, this guide can be a comprehensive overview for dieters who're ready to embrace the Atkins philosophy.
Copyright 2003 Reed Business Information, Inc. --This text refers to a beyond print or unavailable edition on this title.
