From Boring to Bliss: Refreshing Your Low-Carb Menu

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Before there were low-carb specialty stores and low-carb convenience foods, there were low-carbers -- millions of them. And despite reported declines in low-carb convenience food sales, recent surveys by USA Today and the Natural Marketing Institute confirm that millions of Americans -- as many as 24 million, by some estimates -- are still low-carbing. Another estimated 70 million are consciously limiting their carb intake.

Before there were low-carb specialty stores and low-carb convenience foods, there were low-carbers -- millions of them. And despite reported declines in low-carb convenience food sales, recent surveys by USA Today and the Natural Marketing Institute confirm that millions of Americans -- as many as 24 million, by some estimates -- are still low-carbing. Another estimated 70 million are consciously limiting their carb intake.

What these carb-counters are buying more of is whole foods: cheese, beef, poultry, eggs, produce -- the foods originally recommended by medical experts promoting the low-carb way of eating. In fact, AC Nielsen reports that, in 2003, sales of perishable goods rose significantly across the board. According to an August trend report from market research firm Information Research, Inc. (IRI), sales of products naturally low in carbs -- including eggs, bacon, light beers and others -- have, as a group, reached over $4 billion in sales during the past year -- up nearly 6% versus a year ago. Further, IRI reports that early players in low-carb -- like Atkins, Keto and CarboRite, just to name a few -- are still growing strong, with sales up over 181% versus a year ago.

Even with the wide variety of healthful items available at the typical grocery store, keeping the carb-controlled menu interesting can be a challenge "If you've gotten to the point where your meals seem repetitive or you feel like you've had enough steak to last a lifetime, you're really missing out," says Vanessa Sands, editor-in-chief of LowCarb Energy magazine. "Low-carbing is not about restriction and deprivation, but about enjoying the really delicious, really satisfying food options available. Those who get the whole carb-cutting thing enjoy food as it was meant to be enjoyed: whole, full of flavor and as close to its natural state as possible."

Sands goes on to say that low-carb does not mean no carb, but instead emphasizes removing refined and processed carbohydrates with little or no nutritive value from the diet in favor of "good carbs" -- whole grains, vegetables, nuts, some fruits high in nutrients and fiber. "Every bite we choose to take counts. Every food choice we make affects our health. Certainly, there's room for ready-made, low-carb treats -- but we need to understand the difference between ‘needs' and ‘wants.' And that means first eating what our bodies need."

Following such a health-focused eating regimen does not doom a person to culinary monotony, according to Sands. "Low-carbing is a lifestyle -- it works best for people not just when they get on the scale or get the results of their physicals -- but in day-to-day eating, in the everyday rituals and menus that become part of our lives," says Sands. "And one of LowCarb Energy's missions is to provide strategies for keeping that philosophy interesting to the palate. For example, we often nudge our readers toward using ingredients they haven't tried before – maybe an exotic spice or creamy French cheese – to really transform their meals. It's all about the food: how to plan menus, what to buy, where to find it, and how to prepare, present and savor good-for-you meals."

Providing accurate and timely information from health experts is another of LowCarb Energy's primary goals. By maintaining stringent editorial standards in all categories -- from nutrition features and wellness stories to weight loss advice and motivational articles -- the magazine strives to be the ultimate guide for women and men participating in one of the world's most popular and healthful lifestyles.

"We want to show our readers how they can make informed eating decisions, lose weight, get healthy and enjoy the process with tasty, nutritious low-carb meals," Sands says. "And the energy in our name spills over into our Website, when readers share what they've learned or come up with ideas of their own to share in our forums."

Providing the expertise and input behind that energy is a highly-qualified and diverse panel of medical and low-carb experts. Beginning with the magazine's holiday issue, on newsstands November 4, Atkins' medical director, Dr. Stuart Trager joins the expert advisory panel, along with Colette Heimowitz, who is the vice president of education and research for Atkins Health and Medical Information Services.

Below are the key members of LowCarb Energy's expert advisory panel and their qualifications:

-- Stuart Lawrence Trager, M.D., serves as the medical director for Atkins Nutritionals, Inc. (ANI) and chairperson of the Atkins Physicians Council (APC). Dr. Trager also operates an active orthopedic practice at Pennsylvania Hospital and founded Elite Health & Wellness in Philadelphia, which provides comprehensive medical evaluations and treatment protocols to improve nutrition, heighten cardiovascular fitness and decrease lifestyle risk factors.

-- Colette Heimowitz, M.Sc. is vice president of education and research for Atkins Health & Medical Information Services and is a member of the Atkins Nutritionals New Product Development Committee.

-- Fred Pescatore, M.D., MPH is a traditionally trained physician and the author of four books on nutritional medicine and weight management, including the best-selling The Hamptons Diet. His New York City practice focuses on nutritional medicine. Dr. Pescatore served as associate medical director at the Atkins Center for five years.

-- Frederic J. Vagnini, M.D., co-author of The Carbohydrate Addict's Healthy Heart and author of Healthy Heart Plan, specializes in clinical nutrition, preventive medicine and cardiovascular disease. He is medical director of Dr. V's Pulse Anti-Aging Center and executive medical director for the Heart, Diabetes and Weight Loss Centers of New York (http://www.doctorV.net).

-- Debbie Judd, R.N. works with Drs. Michael R. and Mary Dan Eades, authors of Protein Power, the Protein Power LifePlan, the 30-Day Low Carb Diet Solution and the Low Carb Comfort Foods Cookbook.

-- Lee Labrada, a former Mr. Universe, owns Labrada Nutrition, through which he introduced his own line of sports nutrition products.

-- Philip L. Goglia, founder of Performance Fitness Concepts, is a champion bodybuilder and the author of Turn Up the Heat: Unlock the Fat Burning Power of Your Metabolism.

-- Casey and Lisa Kammel own Executive Fitness, a private training studio. A triathlete and former bodybuilder, Casey overcame serious injury and is now a motivational speaker and certified personal trainer. Lisa Kammel is a certified personal trainer and triathlete (http://www.executivefitness.com).

-- Chef Karen Barnaby, executive chef of the Fish House in Vancouver, British Columbia, is author of The Low-Carb Gourmet and the cookbooks Pacific Passions, Screamingly Good Food and The Passionate Cook.

-- Chef Evan Lewis is trained in nutrition, teaches at Laguna Culinary Arts, is a gourmet personal chef and owns Evan's Supper Club, an upscale cooking class.

-- Nancy Moshier, R.N. is LowCarb Energy's food editor, a registered nurse and author of Eat Yourself Thin Like I Did: Quick and Easy Low Carb Cookbook and Eat Yourself Thin With Fabulous Desserts.

-- Chef Gregory E. Pryor, CEC is a former associate and consulting executive chef for Dr. Robert Atkins. He is the author of A Complete Low Carb Lifestyle and will host The Low Carb Café, a 30-minute cooking show, in 2005.

-- Regina Schumann, CEO of the Carbohydrate Awareness Council, is a business and information technology strategist.

ABOUT LOWCARB ENERGY MAGAZINE

LowCarb Energy, a 128-page magazine published by Coincide Publishing of Scottsdale, Arizona, features a minimum of 50 low-carb recipes in each issue, offering menu ideas for a variety of events, diets and budgets. The magazine is available nationwide at retailers Wal-Mart, Eckerd, Rite Aid, Walgreens and others; grocery store chains including Albertsons, Jewel, Kroger, Publix, Ralphs and Winn-Dixie; health food stores GNC, Vitamin World, Whole Foods, and Wild Oats; and bookstores such as Borders, Books-a-Million and Barnes & Noble. Drawing on advice from health professionals, fitness gurus, researchers, nutritionists, chefs and other experts, readers will find articles on everything from low-carbing while traveling to smart exercise ideas. Find out more online at http://www.LowCarbEnergy.com.

ABOUT COINCIDE PUBLISHING

Coincide Publishing, LLC, is a dynamic publishing company specializing in the production of consumer magazines. Under the leadership of experienced management, Coincide draws upon the combined print, editorial, publishing and magazine circulation experience of more than 85 years. Their newest magazine, Cooking Smart, will be debuting in January 2005. Find out more about this title at http://CookingSmartMagazine.com .

CONTACT: Betsy Gartrell-Judd, Executive Editor

Coincide Publishing, LLC

15111 North Hayden Road, PMB 304

Scottsdale, AZ 85260

Email: feedback@coincide.com

Phone: (920) 687-8614

http://CoincidePublishing.com
http://LowCarbEnergy.com

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