Transcript Low Carb Based On Science

Low Carb Based On Science
Fred Pescatore, MD
July 18, 2004
Las Vegas, NV
Moving Beyond the Fad
• 48% Americans Trying to Control Carbohydrates
• 26% Americans are Actually Controlling
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Carbohydrates
Most are Eating 50% More Carbohydrates than
they think they are
New Declaration - “Low Carb is Dead”
Good News - Trend can now become a Reality
Main Stream Retailers Take Up Market Share
The Low Carb Peak
Current State of the Industry
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Early 2000’s with Atkins and South Beach
Atkins Nutritionals
South Beach teaming with Kraft
ABC declares very few Americans actually following SB,
Atkins or the Zone
• The Consumer is Confused and Getting Burned Out with
Product Overload and Not Losing Weight
• Low Carb at a Crossroads but can be Saved
The Health Food Store in Today’s
Low Carb Environment
• Looked upon as Primary Educator
• Transition from Sugar Based, Carb Packing,
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Insulin Drugged-Out Society to Whole Foods
Approach
Act as a Half-way House
Low Carb Must Move from Trend to Lifestyle to
Health
Entice the customer with something they want and
get them hooked on something they need by
educating them as to why they need it
Create a base of customers who are successful
The New Weapons of Meal
Destruction
Our current system is flawed
Retail and Manufacturers have rushed to market products:
•Unhealthful, Cheap Ingredients - including corn starch,
corn syrup solids, enriched flour
•Ingredients that have no place in the kitchen of any low
carb dieter
•Poor Food Quality
•Products of No use to diabetics
•Replacement of Sugar with Sugar Alcohols - no
diminution in sweet tooth
The results are
•People not Losing Weight
•Blood Sugar Rising, not decreasing
This is because we have allowed the leader in the industry to
move us in the wrong direction and directly to mass market
When Math Doesn’t Add Up
Net/Effective Carbs - subtraction, subtraction, subtraction - the wrong
philosophy for long term success and long term health
Marketing Gimmick - invented as response to FTC crackdown
Sugar Alcohols = GI discomfort and customer dissatisfaction Must
Decrease America’s Sweet Tooth
Soluble vs. Insoluble Fiber- how to count?
Total Carbs count for weight loss
Net Carbs May Count for Maintenance
Both the health industry and the big manufacturers continue to
manipulate the supplement and food supply, label and ingredients and
exert influence on the FDA and FTC
FDA Low Carb Ruling
Most Likely Scenario
•Total Carbs – Fiber = Net Carbs
•No distinction between soluble v insoluble fiber
•8 grams of carbs will be considered “low carb” = 32 calories
(traditional stance) per serving
•Allow ALL manufacturers to subtract fiber, including
farmers who can subtract for vegetable fiber in the fruits and
vegetables they grow
•Sugar alcohols will not be subtracted although the ADA
stance is to allow for subtraction of half the amount
None of this is based in science, but by recommendations of
multiple committees.
THE FUTURE OF LOW CARB DIETING
•Marriage of Low Carb with the Mediterranean Approach
•Wellness Approach to Weight Loss - Healthy Eating as Key
•Lean Protein, Vegetables, Fruits, Nuts, Seeds, Whole
Grains, Moderate Alcohol Consumption
•Builds on and Goes Beyond the Popular Low Carb Diets
by increasing Monounsaturated Fats
•Whole Foods - Minimally Processed and Optimally
Nutritious
•Portion Control- realistic and actual
The Most Popular Diets
Hamptons
Atkins
South Beach
Philosophy
Low Carb &
Ultra Low
Mediterranean Carb
Low Carb
Induction
No
Yes
Food Choices Lean Proteins,
healthy oils,
etc.
Focus
Health and
Wellness
Yes
Protein and Protein and Processed
fat, false low foods
carbs
Weight Loss Weight Loss
Fat Choices in these Diets
Hamptons
Atkins
South Beach
Fats
Monounsaturated Saturated Fats
Macadamia oil,
Fats replace
Olive Oil
carbohydrates
Canola Oil,
egg/fat
substitutes
Contradiction
No
Yes
Yes
Why a New Diet Paradigm?
Obesity Statistics
•80% of All Americans > BMI greater than25
• 33% of all children are obese
• 60% of all Americans are overweight or obese
• 145,000,000 adults are overweight or obese
• 18 million kids are overweight or obese
• Double the rate of 30 years ago
• Increased 50% in the last 10 years
• Increased 80% since 1980
Obesity Directly Affects:
• Cardiovascular disease
• Stroke, high blood pressure, Lp(a),
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cholesterol levels, C-reactive
protein and Homocysteine levels
Diabetes
Increased mortality and morbidity
Increased risk for cancer
Second Leading Cause of Death
The Insulin Connection
• Since 1980 - Increase in corn syrup consumption
to 20% of our carb calories for a total of 10% of
our total carbs (up to then, carb consumption was
relatively steady)
• Switch from whole grains, vegetables and fruits to
simple carbs and sugar
• Skyrocketing Obesity and Diabetes Rates
• Increase in Sugar and Simple Carbs leads to
Increase in Insulin Production and Insulin
Resistance
How Do Low Carb Diets Work?
Lower carb consumption will:
• Decreasing Insulin Resistance
• Decreasing Glycemic Load
• Increase Thermic Effect of Foods
This produces:
• Positive Outcomes in Lipid Management,
Lp(a), Homocysteine, Blood Sugar control
(short and long term), CRP, weight loss and
overall mortality
The Truth About Fats
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Most Important Part of the Food Chain
Try to Eliminate trans fats
Avoid processed and damaged oils
Reduce pro-inflammatory Omega 6
Increase anti-inflammatory Omega 3
Goal = a 1:1 balance of 3 to 6
Emphasize monounsaturated fats
According to NCEP and AHA, 80% of
the fat should be monounsaturated
• American Journal of Cardiology - July 7
landmark study on inflammation
Choosing the best oil– Macadamia-Why?
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Highest (up to 85%) in monounsaturated fats
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4 times more E than olive oil
Ideal 1:1 ratio of omega 3:6
15-20% Palmitoleic Acid (anti-microbial like
Lauric Acid); highest in oleic acid (omega-9)
Smoke point 410º
Olive Oil will break down at 360 º
Where are there other monounsaturated fats?
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Avocados, sunflower seeds, olives, and some nuts
WE NEED A PYRAMID FOR EACH
FOOD GROUP
The Protein Pyramid
• Lean Protein Sources - wild fish, poultry, pork and red
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meat
Decrease emphasis on processed meats like bacon
Beans and Bean Products - adjuki, broad, kidney, black
turtle, pinto, lima, mung, peas (legume), soy, black eyed
peas, chickpeas, lentils, natto, tempeh, tofu (Category A =
mung, adjuki, soy, tofu, chickpeas and natto)
Sea Vegetables - arame, hijiki, kombu, wakame, nori and
dulse (not as high in protein as beans)
Cheeses, Nuts and Seeds
Whole Foods - not protein isolates
Vegetable Pyramid
• Vegetables: Salad (<10% carb)
• Vegetables: Most (<30% carb)
• Vegetables: Starchy - these include potatoes, corn and
peas
Fruit Pyramid
• Encourage Melons, and Berries
• Next up is Nectarines, peaches, plums, grapefruit, etc.
• Avoid Tropicals
The Grain Pyramid
•Whole Grains - the word, “whole” must appear in the ingredient list,
not on the label
•Brown Rice - explore alternate grains like quinoa, amaranth and spelt
•Whole Cereal Grains - buckwheat, oats, sorghum
Why The Hampton’s Diet
• Sane approach to weight loss and wellness - no
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food demonization
Return to Health Industry Roots - back to whole
foods, nutritional supplementation and away from
packaged foods
Take the power back from the large food
companies and don’t follow their poor examples
Discourage over-consumption
Encourage consumption of low carb vegetables
and non-sugary fruits that are seasonal & local
There is more to health than convenience foods!
The Health Wave of the Future
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Avoids trans fats like the plague
Lower intake of unhealthful omega-6 fats
Chooses healthy Monounsaturated fats
Reduces saturated fat by using lean meats
Supports organic food production and lower
pricing
• Increase consumption of Whole Foods
• Less sugar alcohol consumption and change
behaviors - better products won’t replace bad
behaviors
Trends to Watch
• Hamptons Diet Phenomenon
• Stick together to fight Mass Market takeover of low carb
• Evolve Low Carb to Mean Health and Not a
Fad
• Manufacturers Getting Back to Health Food
Roots - Creating Healthy, Tasty Products
• Industry Needs a New Leader
Contact Information
Fred Pescatore, MD
274 Madison Avenue - Suite 402
New York, New York
212-779-2944
www.hamptonsdiet.com
Book Signing - Booth 1629 - 1P 2P