[NotQuiteCricket]

Beef - it's what's for dinner.

[LanPB01]

The effects on the tortilla industry? Crisis? Well, I'm sure the currently favored high protein diet is a disaster for those that push high carbohydrate diets, but I just find the idea of "The Tortilla Industry in Crisis" to be funny. I hope the tortilla industry doesn't start demanding some kind of airline industry style bailout from the government.

[HELLRAISER II]

Dr. Atkins, the Frito Bandito? I'm on the Atkins diet now.

[Wolfie]

Don't worry, these diet fads are cyclical. Things will swing back the carb way in 4 to 6 years.

[Mr. Jeeves]

"The American Bakers Association made me what I am today. Flour Power, baby!"

[Always Right]

Interesting how the increase in carb consumption correlates well with the increase problem with weight the US is having.

[lelio]

"People are saying horrible things about refined flour. At the last meeting of the American Bakers Association, the industry committed to educating consumers. They've decided they're going to fight back."

The image of the American Bakers Association "fighting back" just makes me laugh. Is the promo going to feature Jim, the Friendly Baker telling you to eat a loaf? If that doesn't work are they going to bring in Bob the Angry Baker that demands that you eat some cornbread?
Since reducing my carb intake and increasing my protein, my chronic acid reflux has died down to almost nothing. I can't even look at a restaurant's pre-dinner bread and not think how that's going to make my throat burn later on.

[Aquinasfan]

Now, food companies and retailers are hoping for similar happy results by focusing on products that fit the Atkins plan.

Great news. The industry is out in front of the general public. I'm looking forward to the new products! The Atkins program will become conventional wisdom within five to ten years.

The industry is responding with low-sugar breads and low-carb pastas, but that's not the answer, Mr. Sosland said.

No, they're on the right track.

[cuz_it_aint_their_money]

I knew all along it wasn't the cream filling in all those Twinkies that were fatting!
But would anybody listen to me?

[PianoMan]

What I'm *really* hoping is that these low-carb products will start to get a little cheaper from all the increased competition!

[PianoMan]

Does anyone know a registration that works for Dallas Morning News?

[SBprone]

Tortillas provide excellent nutrition...................as long as they're made out of good old American white corn.

Of course corn by itself isn't a complete protein so what you do is butterfly some boneless short ribs from Costco, dust them with Kosher salt, let sit for a few minutes to bring the juices out and then grill them on the hottest fire you can make. Then roll up inside a lovely white corn tortilla hot from the microwave. This is the taco from heaven!

Tortillas, corn not wheat flour, are part of the solution not part of the problem.

[Orbiting_Rosie's_Head]

The bread industry needs to remind people "it's making the staff of life, feeding Americans folic acid and doing more to prevent birth defects than the March of Dimes," Mr. Sosland added. "The industry knows it's making a wholesome product. It's frustrating."

They would do better to focus on producing sprouted-wheat and alternative super whole grain products that aren't made from enriched white flour and slathered up with partially hydrogenated oil. I switched to the Atkins diet and lost 25 lbs, and am now down to my ideal weight. I've introduced "good carbs" back into my diet in smaller measured quantities, including sprouted wheat bread, spelt bread, and amaranth and kamut pasta. The weight has not returned. Their best bet would be to approach the fast food companies about replacing those awful, gooey, white enriched buns that every burger comes on with something that has some actual nutritional value. Instead we get a tasteless gooey bun-mess that functions as a perfect insulin-provoking fattener, coupled with a heavily discounted combo-meal sugar drink and white potato fries. In addition to replacing the bun, cut the fies, offer bottled water with the combo for the same price as the sugar drink (most places now charge a premium, or offer no bottled water at all) and offer a side salad with sugar free olive oil based dressing

[Coleus]

I was a pt. of Dr. Atkins.

[Coleus]

"The controversy that has always surrounded Atkins continues to swirl around even independent research conducted by reputable institutions."

— Colette Heimowitz, M.S.

Last week the media reported extensively on two new studies published in the May 22 issue of The New England Journal of Medicine. Both studies compared the results of individuals who followed a low-fat diet with those who did Atkins or an Atkins-type low carbohydrate program.

The results of the studies add to the growing body of evidence supporting the low carbohydrate approach and are consistent with the findings of other recent trials comparing Atkins to low-fat programs. In both of the new studies, the low carbohydrate participants lost more weight and showed greater improvements in cardiovascular risk factors than did the low-fat participants.

Despite these positive findings, media coverage was inconsistent. Let us give you the full story, based solely on facts, for each study.

The Veterans Administration Study
The research conducted by Frederick F. Samaha, M.D., et al, is one of the first studies that has looked at significantly obese patients. The 132 subjects weighed an average of 288 pounds—and many also had diabetes or the metabolic syndrome (a prediabetic condition), heart disease, hypertension and high total cholesterol. Half the volunteers were placed on a low carbohydrate program, the others on a conventional low-fat program. After six months, the individuals on the low carb arm of the study had lost more weight and demonstrated better results in certain cardiovascular and diabetes markers than did those on the low-fat arm.

You know what the problem is: You're depressed, anxious or fatigued—or all three. You know what the solution is: food. You're right, because there's abundant research connecting mood and food. What you eat can have a major impact on how you feel—and vice versa. The High Carb Mood Trap When you're feeling down—no matter why—chances are your first instinct is to reach for your favorite high carb comfort food. That food may indeed lift your spirits a bit, because eating carbohydrates can increase your level of serotonin, a neurotransmitter that plays a role in depression. In the end, though, the carbs are just a temporary fix that will probably leave you worse off. Why? Because while the pleasure of eating the food may cheer you up, and you may get a slight serotonin increase, those positive effects are far outweighed by the ultimate negative effect of the carbs. All those carbs may give you a brief energy boost, but within a few hours you're likely to experience a big energy crash as your blood sugar takes a sharp swing downward. How will you feel then? Depressed, irritable, tired, unable to concentrate—and the cycle starts all over again.

This colorful Asian stir-fry is perfect for a quick weeknight meal. For best results, heat your skillet for 3 minutes before adding ingredients.

This all-natural concentrate creates a rich, sugar-free beverage that is one of the most sought after drinks. It can be served hot or cold—whatever your pleasure.

Regular Price: $7.49
On Sale: $5.99

"I used to be your typical longhaired rocker. I stayed up until 4 a.m. and slept all afternoon. I ate nothing but fast-food burgers, fries and milkshakes, and it really showed. Fast food was my only happiness, and I got sort of a thrill just thinking about what I was going to eat next—pizza, burgers, fries, whatever I could pick up—or have delivered."

"In the middle of difficulty lies opportunity."

—Albert Einstein

Please feel free to forward this newsletter to your friends by clicking the forward button in your e-mail program. To subscribe to this newsletter, visit our Web site or send us a blank e-mail. To unsubscribe from this newsletter, visit our Web site.