South Beach Diet

NOT A DAY GOES by that doesn’t bring another report about the “demise” ofthe low-carb diet. Sometimes it seems the time has come and gone for eatinga high-protein diet.Yet I have been eating low-carb for almost a decade now, and since mymedical tests indicate that I am quite healthy, I’m unlikely to give up on anutritional program that has had such a positive effect. The millions of youwho have discovered weight loss without hunger, improved health and abundantenergy aren’t going to suddenly say, “Oh, gosh, low-carb isn’t trendyanymore. Guess I’ll go back to eating Wonder bread.”What has worn off is the apparent newness, the shock value, after years oflow-fat/high-carb propaganda, of discovering that a diet that is unafraid offat can and does cause weight loss and improved health. But was low-carbreally a “fad diet” to begin with?In my youth, it was common wisdom that if you wanted to lose weight you gaveup potatoes, spaghetti, bread and sweets. “Dr. Atkins’ Diet Revolution” waspublished in 1972, more than 30 years ago. It was preceded by Dr. HermanTaller’s “Calories Don’t Count” in 1961 and Dr. Richard MacKarness’ “Eat Fatand Grow Slim” in 1958. I went low-carb because I read a nutrition book from1951 that stated, “Obesity has nothing to do with how much you eat, it is,instead, a carbohydrate intolerance disease.” I have on my desk “Eat andGrow Thin,” by Vance Thompson, first published in 1916, outlining - youguessed it - a low carbohydrate diet.That’s a “fad” with legs!But the idea has earlier roots. A multinational, multi- university studypublished in The American Journal of Clinical Nutrition in 2000 examinedhunter-gatherer diets and concluded that they consisted of between 45 and 65percent animal foods, with the rest largely made up of vegetables and wildfruit. The article described “universally characteristic macronutrientratios in which protein is elevated at the expense of carbohydrates.” Sinceall of us are descended from hunter-gatherers, it would appear that far frombeing a fad, a diet based on animal foods, vegetables and low- sugar fruitis our heritage.In contrast, the push for very low-fat, very high-carb diets started in themid-1980s, and the cracks in the theory were showing by the mid-1990s - amere decade later. So you tell me which is the fad? For that matter, whichof these items sound more like “fad foods” to you: A soy smoothie, or acheese omelet? A veggie burger, or a steak and a salad? Oil and vinegar, orthe spicy corn syrup that passes for fat-free salad dressing?I do think the low-carb hype is dying down. The folks who look at a “diet”as something they go on for a few weeks before their high school reunion,and then abandon, are moving on. I think we’ll see less of peopleidentifying a particular program they’re on - “I’m doing Atkins,” “I’m onSouth Beach” - and more of people realizing that basing their diet onfat-free pasta salad is a bad idea.The research on low-carb diets is in, and it’s positive. Study after studyshows that low-carb diets cause weight loss without hunger, and that farfrom causing health problems, they lead to a greater improvement incholesterol and especially triglycerides than a low fat, grain-based dietever did. The furor has been replaced by an acceptance that sugar, whiteflour, and other high-glycemic index carbs are a very bad idea, and that farfrom fat being the universal dietary demon, a diet rich in good fats yieldsmany health benefits. That wisdom is being accepted by the medicalprofession, and isn’t likely to go away.This Tex-Mex casserole recipe, contributed by reader Gwen Meehan, isn’tfaddy - it’s good home cooking your family will love!YUMMY CHICKEN CASSEROLESERVES 63 pounds boneless, skinless chicken breast1/4 red onion, diced1 teaspoon salt1 teaspoon pepper2 teaspoons garlic salt2 teaspoons poultry or adobo seasoning (see cook’s note)14-ounce can diced tomatoes with green chiles, drained2 cups shredded cheddar cheese3 ounces cream cheese1 cup sour creamCook’s note: Adobo seasoning is a traditional Mexican spice mixture thatincludes onion powder, cumin, dried oregano and pepper and typically can befound in the international aisle of many grocery stores. If you can’t findit, poultry seasoning will work well. (There’s also a Philippine version.)In a deep, covered skillet, simmer chicken breasts and onion in 1 cup waterwith salt, pepper, garlic salt, and poultry (or adobo) seasoning. Cook untilchicken is no longer pink, let it cool for 10 minutes, and then cut into1/2-inch cubes.Place the chicken mixture on the bottom of a baking dish you’ve sprayed withnon-stick cooking spray, cover with the tomatoes, chiles, a thin layer ofcheddar cheese, followed by a layer of cream cheese, and finally a layer ofsour cream. Top with the remaining cheddar cheese.Bake at 350 degrees at least 15 minutes or until cheese thoroughly melts andingredients combine.Each serving contains: 368 calories; 26 g fat; 26 g protein; 7 gcarbohydrate; 1 g dietary fiber; 6 g usable carbs.