The low-down on low carbs

Ebony, July, 2004 by Charlotte Lyons

Diets change just about as often as fashions, and much of the focus today is on low-carb diets, which require dieters to eat less carbohydrates. The diet is based on the restriction of processed and refined carbohydrates, and limiting the consumption of sugary foods, breads, pasta and starchy vegetables.

Simply put, since there are no carbs to use as fuel, the body burns fat, leading to weight reduction. Despite the diet's popularity, there are concerns about potential problems that can be associated with the diet--possibly raising cholesterol levels, increasing blood pressure and contributing to osteoporosis. Additionally, in some cases, dieters experience diarrhea, constipation and headaches. Nevertheless, in stores from coast to coast, a variety of "low-carb" products can be found, some referred to as "carb lite," "carb free" and "net carbs." But consumers should be aware that the Food and Drug Administration has not issued labeling guidelines. So read labels carefully to be sure you are getting what you really want. Although excitement continues to surround the low-carb diet, the jury is still out on its effectiveness. So remember, before beginning any new diet regimen, talk with your doctor. The battle of the bulge is an ongoing challenge, and if a low-carb diet is your weapon in the fight, then the recipes on the following pages could fit right into your plan.