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On the health edge - weight loss

American Fitness, Jan-Feb, 1993 by Ann Louise Gittleman

The relentless quest for weight loss has raised concern among fitness instructors about their students' diets. The high-carbohydrate, low-fat nutritional message of the last decade has turned out to be a mixed blessing.

On one hand, the carbo-diets legitimized consumption of massive amounts of fiber-rich grains, breads, pasta, potatoes, vegetables and fruits. On the other hand, too many conscientious carbo consumers are now complaining of increased weight gain, tiredness and uncontrollable sugar binges.

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The carbohydrate craze has drawn wary reviews in the wake of mixed results from Pritikin-style diet centers. When I directed the Pritikin Longevity Center's Nutrition Department in Santa Monica, California, some clients returned after months on the diet still overweight. Later in my own practice I saw a similar pattern occurring, with women in particular, who had been consuming from 70-80% of calories from complex carbs.

Carbohydrate induced weight gain, fatigue and blood sugar abnormalities can be linked to excessive gluten and allergy-producing foods such as wheat, corn and yeast which predominate the high-carbohydrate diet plan. Too much of these foods consumed on a regular basis can result in water retention, digestive difficulties and fatigue.

Last year, Barry Sears, former research scientist with Boston University School of Medicine and the Massachusetts Institute of Technology, may have finally provided the explanation why too many carbs can make us fat and even sick. According to Sears, "Diets rich in complex carbohydrates increase the release of a hormone called insulin. Elevated insulin levels are responsible for increasing body fat, regardless of the intensity or duration of exercise."

Increased insulin release also creates ravenous hunger for more carbohydrates, and then fatigue, The brain requires blood glucose for energy needs. Insulin inhibits the release of blood glucose, which means the brain will signal to increase blood sugar levels. You suddenly find yourself consuming excess carbohydrates regardless of whether they are simple or complex. Unfortunately, the body has a limited capacity to store carbohydrates, but an unlimited capacity to convert them to fat.

High levels of insulin in the bloodstream also activate the enzyme known as lipoprotein lipase. Lipoprotein lipase is the "gatekeeper" for the fat cells. In other words, excess calories are easily stored as fat due to high carbohydrate intake and high insulin levels. It also means the body is totally unable to access stored body fat for energy as long as insulin levels remain high.

Several studies in the British medical journal, Lancet, also confirm raised insulin levels in the bloodstream can cause normal cells to store fat. In place of the high-complex carb prescription, Sears proposes a 40/30/ 30% composition of carbohydrate/protein/fat. Fat content ("good fats" rich in essential fatty acids) is the key to accessing stored body fat for energy. Sears' patented formula is represented in a nutrition bar called Balance which has been getting positive reviews by cyclists, weight Lifters and triathletes who have tested the product. Balance, both the product and the concept, is now being used in weight loss clinics around the country.

We all concur--no more blood sugar dips, no food cravings and extended energy. Balance may be the beginning of a dietary revolution for the 1990s.

On the health edge - weight loss

American Fitness, Jan-Feb, 1993 by Ann Louise Gittleman

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