Word: low-fat
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...some level, most of us figure the low-carb message has to be too good to be true. Certainly that's what we've heard over and over from the medical and nutritional establishments, which still maintain that the healthiest way to lose weight is to adopt a low-fat, high-carbohydrate diet. But Atkins, who died earlier this year after a fall, may yet get the last laugh. Two new studies in the New England Journal of Medicine suggest that there may be more health benefits to a low-carb diet than mainstream researchers had previously thought possible...
...results are preliminary but nevertheless intriguing. In both studies, test subjects who followed a low-carb diet lost at least twice as much weight as those on a conventional high-carb, low-fat diet after six months. Even at that, the average weight loss for the low-carb dieters, all of whom were obese, was a modest 13 lbs. in the first NEJM study and 15 lbs. in the second. Forty percent of the subjects dropped out of the experiments before completing them. Both studies also showed that the Atkins-style diet boosted the levels of high-density lipoprotein...
...reach for those pork rinds just yet. While the new studies showed an initial benefit, the advantages gradually disappeared over the long term. After a year, folks on the low-carb diet had regained much more weight than those on low-fat diets. And as Dr. Dean Ornish--on the opposite side of many a debate with Atkins--points out, you would expect HDL levels to go up with a low-carb diet, since HDL acts as a kind of dump truck for scavenging fatty compounds. It will also take years to determine whether low-carb diets--which stint...
...extra serving of dairy a day--a cup of milk or a thumb-size piece of cheese--translated into 2 lbs. less weight. Calcium, Novotny explains, increases the body's ability to break down fat while reducing the rate of fat synthesis. But calories still matter for weight control; the best way to stay trim is to eat less and exercise more. And remember: low-fat or fat-free dairy products are rich in calcium, as are broccoli, nuts, beans and sardines. --By David Bjerklie
...Ackler uses only natural ingredients to make his creamy but relatively low-fat desserts. Chillers in his factory on Bridges Street are piled high with pure fruit purees, Madagascar vanilla beans, Valrhona cocoa, Italian pistachios, spices, even flowers. And these exotic ingredients from faraway places are thrown into suggestive creations such as "raspberry nipple," "chocolate ecstasy" and "volcanic pistachio." His most unusual flavor? The zingy lemon-pepper, which has a delightful kick. So popular is Ackler's ice cream that it's on the menu at many top Hong Kong eateries, and several independent markets sell it by the kilo...