Posted on 01/30/2004 5:49:16 AM PST by carlo3b
LowCarb is the real *SKINNY BEHIND* a world wide shrink.This Diet is not only reducing waistlines it is losing the Fat in the junk food job market.
By, Nutritional Chef Carlo J. Morelli
Jan. 26 2004The Worldwide concerns about healthy diet shifts are impacting employment from Farmdale, Ohio to Kraft Foods, Poland, and the screams can be heard from the "sky is falling" crowd almost as predictably as the pounds are falling off the "we told you so" LowCarb dieters midriffs .
It appears that this is a good news, bad news scenario. The overwhelming evidence is that people are finally reading the writing on the walls regarding a shift away from the traditionally processed, high carbohydrate, fast foods, to health conscience alternatives.
Still, and to this very day, there are those among us that will discount the advantages of Low Carb diets. However, the irrefutable evidence is, that for many, not all or even most, Atkins and the Low Carb diets are working miracles for people that have never enjoyed any success in the war against their own weight. There is so much proof that this transformation is more than a parting fad, finally, and with good cause, the entire world has been impacted..
Kraft to Cut 6,000 Jobs, Close 20 PlantsWHAT HAPPENED?By DAVE CARPENTER
AP Business WriterJanuary 27, 2004, 11:30 PM CST
CHICAGO -- The growing trend toward healthier eating is taking a bite out of sales and profits at Kraft Foods Inc., the nation's largest food company. Now Kraft employees are paying a price, too.
The maker of Oreo cookies, Velveeta cheese and Oscar Mayer meats disclosed plans Tuesday to cut 6,000 jobs, or 6 percent of its work force, and close up to 20 plants worldwide by 2007 in a restructuring prompted by sluggish sales and poor results for its new products.
The announcement came as the Northfield, Ill. based company reported a 7 percent decline in fourth quarter profits -- the latest in a series of financial disappointments -- and said 2004 earnings also will come in below expectations.
Kraft isn't alone in its struggles in the food business. American consumers' increased health concerns have put the entire packaged food industry under severe pressure to change quickly. Worries about the artery clogger "trans fat," rising obesity and the trend toward low-carbohydrate, high-protein diets have hurt sales of cookies and some other packaged foods.
"The growing importance of health and wellness has altered buying patterns to a degree I have not seen before in the food industry," Kraft CEO Roger Deromedi told analysts in New York. "Low-carb diets like Atkins and South Beach, the focus on trans fat, concerns about obesity and increased demand for organic and natural products are requiring a shift in how we market and what we market."
< excerpted >
EXCLUSIVE REPORTS
From the January 16, 2004 print editionLow-carb diets force industry to adapt
Nicole Garrison-Sprenger
Staff Reporter
The rising popularity of low-carb dieting in America has Minnesota's food companies taking a gut check.In the past year, volume sales of cereal at Golden Valley-based General Mills Inc. have declined. Sales at Minnetonka-based International Multifoods Corp., which manufactures baking mixes, boxed potatoes and pancake mixes, also shrank. Most of these products are considered high in carbohydrates.
On the other side of the equation, Austin-based Hormel Foods Corp., best known for its Spam luncheon meat and Dinty Moore beef stew, reported a 7.7 percent rise in sales over last year. National egg consumption increased roughly 3 percent in 2003. Meat and eggs are high in protein but low in carbs.
"We know that consumption is up," said Jim Wade, director of foodservice sales at Litchfield-based Sparboe Farms, which produces eggs. "A lot of it is being driven by these diets, like South Beach and Atkins. ... The industry is definitely benefiting."
Executives at most other companies, however, are hesitant to attribute any change in sales to the low-carb craze. "Certainly when you have a diet high in protein ... there's an effect on a company like Hormel," said spokeswoman Julie Craven. "But we're still looking at its overall impact."
A number of local and regional food executives believe there's at least some fallout from such diets. They also know food companies are concerned.
"I would say it's a trend that everyone is aware of and watching," said John Nelson, business development manager for Bard Advertising, an Edina-based marketing communications firm specializing in food clients. "Whether they are selling into food service or retail, food companies -- especially baking-related companies -- have seen the impact low-carb diets have had on their business."
New products
Some industry insiders say food companies must either develop low-carb products or find better ways to promote the products they now make."To a degree, the low-carb craze has had measurable impact on sales for consumer goods companies," said Jon Hauptman, a vice president at Willard Bishop Consulting Inc. in Barrington, Ill. "Over time I would expect that impact to be minimal as companies respond with new, low-carb products and educate consumers about the health benefits of their current items."
According to Productscan Online, a market research company in Naples, N.Y., companies introduced more than 600 low-carb products in 2003. A walk through a local grocery store revealed few, if any, such products manufactured by Minnesota-based companies.
< excerpted >
Low-carb diets blamed for decline in orange juice sales
Associated Press
BRADENTON, Fla. - The popularity of the Atkins and South Beach diets appears to be slimming down Florida's citrus industry and now juice makers are studying how to counter the trend.
Sales of orange juice have been dropping for two years now, coinciding with big growth in the two diets. At least 15 million people nationwide are following the diets, which call for the elimination of most high-carbohydrate foods, including fruit juices.
Orange juice, with it's high sugar content, is one of the beverages dieters are shunning, along with other high-carbohydrate foods such as white rice, bread, pasta and potatoes.
"We're trying to determine what impact the Atkins and other low-carbohydrate diets, such as the South Beach diet, are having on orange juice sales," said Eric Boomhower, spokesman for the citrus department. "It's an important trend, and we need to understand it."
Boomhower said his agency just initiated its study, so it will take some time before conclusions are reached.
In the past year, sales of refrigerated orange juice were down 1.2 percent, and sales of frozen concentrated orange juice dropped 18.5 percent, reports Information Resources Inc., a Chicago-based food and beverage research firm.
The impact of low-carbohydrate diets on the eating of various foods has already been felt strongly.
Sales of beef, for example, shot up 22 percent during the past year, according to Information Resources.
Beef is on the recommended list for the diets. Demand for it has been so high that it has contributed to rising cattle prices in recent months.
Sales of bacon, eggs and cheese also have experienced double-digit increases during the past year. In turn, sales of newly created low-carbohydrate foods and drinks such as Atkins shakes and snack bars are up more than 60 percent and supermarkets are dedicating more shelf space to them.
Low-carb diets bite into sales of bread
Mike Fimea/The Arizona RepublicJeff Benkel got a sense of the popularity of the Atkins diet when his bakery introduced a low-carbohydrate loaf last week.
"We introduced a test run at the Biltmore (Fashion Square) farmers' market and sold about a dozen loaves right away," said Benkel, whose family owns two Arizona Bread Company bakery/cafes in the Valley.
"It hasn't made a huge impact on our restaurant clients; the impact is on the retail side. We've had a lot of requests for low-carb bread, and we're selling a lot more salads and high-protein items at lunchtime."
Benkel and some other Valley bakers are scrambling to react to the renewed popularity of the Atkins diet, which eschews bread, pasta and potatoes in favor of meats, eggs and cheese.
First espoused by Dr. Robert Atkins in the early 1970s, the low-carb, high-protein mantra has produced three books that have sold more than 18 million copies. Atkins died in April, but his last volume, Atkins For Life, published in January, has been on the New York Times hardcover bestseller list for 39 weeks.
It's clear the Atkins craze is affecting bread consumption. According to a study by the National Bread Leadership Council, 40 percent of Americans are eating less bread than they did a year ago. The council is convening a meeting this month in Rhode Island to address how to educate the public that breaking bread is still part of a healthy lifestyle.
"It's too bad that we can't just eat all foods in moderation. But no, we have to do something dramatic all the time," said Judi Adams, president of the Wheat Foods Council and a registered dietician, referring to the Atkins diet. "We have to look for this magic bullet."
< excerpted >
For over 30 years the fast food industry, with the overwhelming encouragement and cooperation of the Federal, State, and Local nutritional gurus, have been pulling the wool over the eyes of the consumer. These so-called experts should be skinned for their pack mentality, systematic lies, distortions, and locked up for intellectual malpractice for their treatment of such visionaries as Dr Robert Atkins, who in the early 1970's warned the world of the perils of pizza, pastries, peta bread, and pasta.
It has only now become apparent that the agenda driven mantra of the food pyramid, was more akin to a grave marker than a monument to healthcare. And more is being learned everyday about the heavy handed influence of the enviro-vegan-terroist-socialist and their one-world vision and international lawmaking prowess. More people have died at the hands of these food-nannies in the name of love, than all of the bullets since the invention of gunpowder.
But, so much for the good news..
Here are some of the questions and the facts about weight gain and loss..
Q) Are the junk food makers and marketers the reason for the obesity in the world...
A) Hell no, fat people are responsible for being fat. OREO Manufacturers are no more responsible for weight gain than dictionary publishers are for smart kids. Only a minuscule number of morbidly obese among us are in that state because of a medical condition, or a mental disorder. Sorry.. Discipline and hard work can and will change your waist size, and/or your grade point average.. But you already knew that, didn't you?
Q) Can TV commercial's influence the unhealthy eating habits of it's viewers..
A) ..a ..NO! If TV advertising campaigns could change the way we live, all white males would drowned at birth, or incarcerated for intent to think without a woman. Madison Ave. marketing moguls freely admit that all their billion dollar ad campaigns can do is influence the brand of choice, and seldom the want or need of a product.
Q) Which diet is the best for weight loss?
A) None, any, all! The first question is, or should be, do I need a diet or an exercise regiment. People within 15 pounds of their wanted weight can alter their walking habits and achieve their ideal, in a healthier, safer, and a more permanent solution by spending 30 minutes walking, than fretting for hours over ingredients, counting thingys, and shopping for exotic ghastly substitutions for good tasting foods.
Second, if it is a diet that better fits your need, what are your eating habits that most conform to the multitude of acceptable dieting methods available in the market today?..Q) Are the LowCarb diets dangerous?
A) Yes, this diet has as much risk as using a Stairmaster, riding a bike, following a vegetarian lifestyle or eating too many low calorie entrees. Whenever you change your eating habits drastically, or to a highly restrictive diet you pose a health risk. Anyone considering a weight loss program should start by visiting your own physician. That said, there are consequences to this or any diet.
The greatest threat that a LowCarb diet poses is that there are those that will think all they have to do is eat more meat, and cut back on carbs. That is as dangerous as flying a plane without training.. The Atkins, South Beach, and other diets have many important components to them than choosing a recipe. The diet is a lifestyle altering experience and it's success is truly dependent upon the total adaptation into your daily routine.Q) What should I know or do to choose the right diet for me.
A) Great question.. Different strokes for different folks. Some diets are best suited for a man, and others lend themselves to bowlers.
Those that follow my columns already know that I believe the Atkins Diet is easier for most southerners and men. This isn't any surprise, leopards don't change their spots. The problem with Weight Watchers and Zone, or any calorie restricted diet for men is counting stuff, and eating fresh salads.
Women on the other hand have problems eating "fat", and "greasy stuff", and generally don't mind journalizing and bookkeeping. Weight Watchers and the Ornish Diet are more in keeping with natural instincts. All bets are off with most southerners women. Most have adjusted to beef and pork, and eating grilled fatty meats.
The only draw-back to Atkins for men is bread, and pasta, aside from beer, a man would walk a mile for a sandwich, or pasta..
LowCarb Scalloped Eggs And Bacon
1) Cook onion in butter until transparent.
2) Blend in flour, add milk and cheese, and cook, stirring until cheese is melted and mixture in slightly thickened.
3) Place a layer of egg slices in bottom of 7x11 inch glass baking dish.
4) Pour half the cheese mixture over eggs, then half the porkrinds, then half the bacon. Repeat layers.
Bake for 30 minutes at 350'.
A double recipe fits into a 9"x13" inch casserole.
This dish may be made one day ahead and refrigerated.
Serves 4
Here it is my Friend, a little something that Italians, as well as almost everyone else enjoys but can't quite make it as well as their favorite authentic Italian Trattorie and Ristoranti!
Well, "THIS IS IT, JUST FOR YOUR SWEET VALENTINE" exactly as my family and I have prepared this wonderful dish all over the world! It's easy!
1) Bring ample (4 to 5 qt.) amount of salted water to a rolling boil, then add fettuccine.
2) Slowly melt butter, and add cheese and cream which has been slightly whipped, and beat together, then set aside.
Preheat all individual serving plates and forks.
3) Place a large scope of mixture in a heated (but not too hot) large pot.
4) When pasta is near done, (al dente') quickly drain and add at once to mixture, stirring constantly, then add the rest of the mixture, folding in at once, and serve immediately. Sprinkle generously with additional grated Parmesan, and fresh chopped parsley.
Enjoy with a fine hearty red wine!
If she's a LowCarber, try this goodie...
LowCarb Cauliflower Alfredo For those following a Low Carb diet, know that cauliflower is one of those veggies lowest in carbohydrates.
Did you know it is high in Vitamin C, a good source of folacin and an excellent source of natural potassium.Prepare Cauliflower:
- lg. Cauliflower, prepare in whole or florets
- 6 Tbs. butter
- 2/3 Cup heavy cream
- 1 Cup Parmesan Reggiano cheese, freshly grated
- 1/2 tsp salt
- ground white pepper
- dash of ground nutmeg
Wash, drain and remove outer leaves; cut and trim stems. Break cauliflower into small florets, but it can also be cooked whole.
To microwave cauliflower florets, place in microwave-safe baking dish with 1/2 cup of water. Cover with plastic wrap, cook at high (rotating the dish at half-time) for 8 to 10 minutes or until stem ends are tender. Let stand, covered, 2 to 3 minutes before serving.
To microwave whole cauliflower, clean, trim and wrap in plastic wrap. Place, sealed edges down, on microwave-safe serving dish. Cook at high for 3 minutes, turn over, and cook at high for 3 minutes more or until tender. Let stand, covered, 3 minutes before serving.Alfredo Sauce:
1) Place butter and cream in large skillet over medium-low heat.
2) Cook and stir until butter melts and mixture bubbles; cook and stir 2 minutes more. Stir in salt, pepper and nutmeg.
3) Remove from heat. Gradually stir in cheese until thoroughly blended and smooth.
4) Return briefly to heat to completely blend cheese, but do NOT let sauce bubble or cheese will become lumpy and toughBuying and Storing Cauliflower:
Select heads that are firm and tightly-flowered, with fine white or creamy white florets and fresh-looking, green leaves. A large head will weigh about three pounds and serve four.
Brown spots on a white cauliflower are most likely only water marks, but yellowish ones may indicate excessive age.Store unwrapped in refrigerator cooler for up to five days.LowCarb, copyrighted by Morelli Enterprises Inc.
Keep up the good work, and try this.. :)
hehehehheeheh
1) Pour sauce in bottom of casserole dish.
2) Beat egg with fork. Mix crushed pork rinds and seasonings (adjust to your taste).
3) Dip chicken in egg then press into crumb mixture.
4) Layer pieces on top of pasta sauce.
Bake in oven at 350°F for about 40 mins or until chicken is done.
Hey Baggy drawers.. Here's something to help.. :)
LowCarb Sauce Marinara 1) Put olive oil in a large skillet .
- 3 Tbls pure olive oil
- 1 medium onion, peeled and finely diced
- 3 garlic cloves, peeled, and minced
- 1 tsp. fresh oregano, chopped, or 1/2 tsp. dried oregano
- 2 Tbls fresh basil, chopped, or 1 Tbls dried basil
- 1/2 t Red pepper flakes, (optional)
- 1 can (28 oz) crushed tomatoes
- salt and freshly ground black pepper
2) Peel and finely chop onion, and add to skillet and sauté on medium heat.
3) Add garlic to skillet; stir, carefully watching to prevent garlic from browning, but allowing the vegetables to become translucent.
4) Add oregano, basil, red pepper, black pepper, and crushed tomatoes.
Simmer the mixture uncovered, about 20 minutes
Yehaaaaaaaaaa!!. . :)
LowCarb Mediterranean Seafood Marinara with Cauliflower
1) In a large skillet, heat oil over medium high heat. Add butter, and melt.
2) Stir in optional onion and cook for 2 minutes.
3) Add garlic and cook for 30 seconds, do not brown garlic.
4) Add lemon or white wine and simmer for 2 additional minutes.
5) Stir in the shrimp. Cook for 1 minute.
6) Add red pepper flakes. Then stir in scallops. Simmer for 2 additional minutes.
7) Add tomato sauce, diced tomatoes.
8) Bring sauce to a simmer for 2 minutes. Stir in Basil and toss with pasta.
Serve immediately.
Add freshly grated Parmesan, or Romano cheese.
10-12 servings
LowCarb Great Northern Bean Stew
Let beans soak overnight in the refrigerator.
Put all ingredients in slow cooker/Crock Pot and cook on low about 4 hours. If the beans are cooked but the "gravy" is too thin, you may have to boil the beans on the stove until it is thicker, or place about a third into blender, then stir in.
Remove bay leaf, and serve over cauliflower florets.
Speedy LowCarb Butternut Squash Casserole
1) Blend all ingredients. Place in a 1 quart casserole.
2) Cover top with crushed pork rind crumbs.
3) Bake uncovered at 325 degrees for 30 minutes, or until hot and bubbly.
Wow!!! Congratulations!!! Sounds like you're doing everything right.
I feel sooo much better and the reflux is gone!!!
You know, it's funny - you eat better, and the reflux goes away. I was literally DYING with acid reflux. I won't go into the graphic details. But I changed my diet on 12/12/03 - thanks to Carlo - and the acid reflux is virtually gone. It's good to be human again. <:D
I only say "virtually" because I'm always afraid it will come back - but so far it hasn't. I could call it a miracle, if I wanted to be melodramatic. But it's just from eating right.
LOL! <:D
ACH, NO NO NO!!! He would make the best type of husband - one who cooks! <:D
Not to mention that he's handsome and smart and funny...
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