Isaiah and Maureen Copeland plan to open Copeland's Low Carb Cuisine Saturday in St. Petersburg. The store will offer everything from microwavable pork rinds and candy bars to books and tortillas.
Posted on 10/24/2003 2:01:27 PM PDT by Cincinatus' Wife
A growing group of stores and restaurants expand offerings for people following Atkins and similar diets.
Isaiah and Maureen Copeland plan to open Copeland's Low Carb Cuisine Saturday in St. Petersburg. The store will offer everything from microwavable pork rinds and candy bars to books and tortillas.
Isaiah and Maureen Copeland plan to open Copeland's Low Carb Cuisine Saturday in St. Petersburg. The store will offer everything from microwavable pork rinds and candy bars to books and tortillas
Don Currie, a Tampa information technology project manager, has lost 41 pounds since Aug. 10 on the Atkins plan and has another 9 pounds or so to go.
He has developed tricks for staying on target when dining out, making sure the bread basket never makes it to the table and asking for an extra plate to put aside what he's not going to eat.
Still, he admits that eating out low carb-style isn't easy.
"The world is geared toward high carb, low fat foods," Currie said. "But I tried that, and I was 230 pounds. A little bit of effort is worth a lot."
Currie now has the option of going to a growing group of stores and restaurants in the Tampa Bay area that are expanding their menus and shelves to accommodate folks following Atkins, South Beach or other diets that call for a sharp decrease in carbs found in flour, sugar, rice, pasta, potatoes and many fruits. At Jason's Deli in Tampa, he said, the wait staff "doesn't bat an eye" when he asks for a breadless sandwich.
As more businesses scurry to get a slice of the profits being made on low carbohydrate products, one of the first Tampa Bay restaurants to design and market a menu as appropriate for low carb, high fat Atkins dieters still prides itself on its low fat, organic food.
In fact, the NK Cafe, or the Natural Kitchen, as it is known to its older customers, doesn't even serve red meat, a staple of low carb eaters. But Rita Hattab, the owner of the Tampa bistro, said its reputation for light lunches has been a plus.
"I think a lot of people come in who have eaten their fill of steak," said Hattab, who lost a significant amount of weight on the diet herself. "They want something that's not going to make their teeth hurt."
Although it has been selling its popular low carb cheesecakes for about a year, the NK Cafe began offering daily Atkins specials about a month ago, cycling through about 20 low carb recipes such as chicken stroganoff and Dijon chicken.
While the Atkins specials account for only about 5 percent of her business, Hattab said it has definitely been worth it.
"We realized that our menu has always been in line with the South Beach diet, with its low fat proteins and simple carbs, but we had to do some tweaking for Atkins," said Hattab, who designed the menu after she had so many customer requests. "During these tough economic times, we're glad we thought of it."
Reducing carb intake through diets like Atkins and South Beach forces the body to burn fat for energy. Studies published this year by the New England Journal of Medicine and the Harvard School of Public Health have helped dismiss questions about the effectiveness of the diet and fears that lowering carbs and increasing fat will lead to sky-high cholesterol.
Many who have tried the diet don't need much coaxing. Dr. Atkins' New Diet Revolution has been on the New York Times Best Seller's List for years, and Miami cardiologist Arthur Agatston's The South Beach Diet, published this year, already has spent 27 weeks on the list. Even TV personality Dr. Phil has come out with a low carb plan, The Ultimate Weight Solution, that is selling like hotcakes.
The popularity of such books helped inspire the managers of Haslam's Book Store in St. Petersburg to devote a couple of aisles to low carb food products that include cereal, pasta, desserts and snack foods. Co-owner Ray Hinst said so many customers were buying books and asking where they could find the products that Hinst decided to just stock them himself.
"We're not really in the food business, but we've found that stocking products is part and parcel of selling the program and the books," said Hinst, who experienced the frustration with finding low carb products firsthand since he and several members of his staff and family were on the diet. "It's one of the few diets that allow you to indulge yourself with things you crave every day, but you have to be able to find those things."
Maureen Copeland, a registered nurse, was so impressed by the effect that a low carb plan had on her weight and diabetes that she decided to open a store of her own. Copeland's Low Carb Cuisine, which will sell everything from microwavable pork rinds and candy bars to books and tortillas, is scheduled to open its doors Saturday in St. Petersburg.
"I was really getting frustrated because I could never find low carb products, and even when I bought online, the variety wasn't great and shipping and handling makes it really expensive," Copeland said. "And sometimes, you just have to have that piece of chocolate."
Eventually, she wants to offer bulk foods like low-carb flour and nuts, so that people can buy everything they need for one dish in one spot. "It'll be all low carb and sugar free, but it'll be something different," she said.
At Gigi's Italian Restaurant, which has locations in South Pasadena, Treasure Island and St. Pete Beach, diners may choose from a variety of items on its low-carb corner, including pizza made from a whole wheat crust, a bunless bacon cheeseburger plate, and filet mignon.
"It's been going pretty well," day chef Ed James said. "People keep coming back for more."
Michael Vanderburg, owner of Cafe European in Tampa, estimates that about 70 percent of his customers are on some form of a low carb diet. He said it has become even more pronounced since Dr. Robert Atkins died in April. While Vanderburg doesn't plan to design any special menus, the restaurant does tailor the existing meals to the carb cutters' wishes. "We have lots of potatoes and rice stocked up," Vanderburg said. "It eats into profits a bit, because it's more expensive to buy vegetables. But we do what we can."
The marquee at Sunset Grille, at Dr. Martin Luther King Jr. Street and 30th Avenue N in St. Petersburg, advertises specials for dieters. Owner Kay Evers said she sells from 10 to 20 of the specials each day, which account for about 20 percent of her lunch business.
Kay Evers, owner of Sunset Grille in St. Petersburg, said being receptive to such customer needs is vital to staying in business. About six months ago, the restaurant began offering Atkins daily specials such as grilled tuna steak, prime rib and grouper.
She sells from 10 to 20 of the specials each day, which account for about 20 percent of her lunch business. But if customers decide they'd rather have Tuesday's special on a Thursday, or just a bunless cheeseburger with a side of tomatoes, the restaurant doesn't have a problem fixing it up.
Meanwhile, Blimpie International is test-marketing a Carb Counter line of low-carb sandwiches and salads, and Hardee's is feeling out a low-carb burger. Don Pablos, which has three Tampa Bay locations, recently introduced low-carb Mexican fare, including fajitas made with smoked chicken, mahi mahi or black Angus sirloin wrapped in a lettuce leaf.
Bill Gieseking, director of marketing at Pepin Distributing in Tampa, said Budweiser had expected its low carb beer, Michelob Ultra, to be a niche beverage and to be sold at about 40 percent of its restaurants and bars and 75 percent of its stores. Instead, 90 percent of stores and 63 percent of bars in Tampa Bay keep the 95 calorie, 2.6-carb beer in stock.
"It's been phenomenal, surpassing everybody's expectations," Gieseking said. "Low carb products are very hot, and I don't see any end to this."
- Benita Newton can be reached at bnewton@sptimes.com or 727 893-8318
Here are the Rules of induction. I do encourage you to get the book, however. It contains a wealth of information and is well worth the $15.00.
Stick with it, or make some small adjustment, and you'll break through.
I was 230# in August 2002 (I'm 5'10), and I started watching my food intake. I started Atkins at 215 on Aug 24, 2003, and hit 191 by Oct 8. 15 pounds in 12 months versus 24 pounds in 6 weeks.
(Yeah, Atkins sure doesn't work. I love laughing at those who say it is a fad and that it isn't scientific. ROFL!)
Why would eating mostly protein cause one to lose weight which it apparently does ecause I have seen many people with fabulous results.
It just doesn't make sense to me, I tend to think it is because you are so limited in what you can eat that you are inclined to lose weight.
You're not really limited at all... the hardest part is the first two weeks. This is the detox crash session. After that, you progressively add back foods like extra vegetables, fruits, nuts and whole grains. The maintenance phase has something from every food group. The only big no-no forever is refined sugar in any form, foods that aggravate individual intolerances (grains, nuts, etc.) and partially hydrogenated fat. This plan is certainly tailored to the individual.
Concerning the science behind it, you can go to http://atkins.com and read all of the information there. There's quite a bit.
Don't get discouraged! Adjust your eating just a little (leave out the beans for now) and I think you'll see greater results.
Keep me updated on your progress.
It's not all that difficult to learn, actually; you just need to understand which foods have a high glycemic index and trigger high blood sugar and insulin production.
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