By Howard Koplowitz
Agatston, the keynote speaker at the conference, said nutrition guidelines of the 1980s – which stressed low-fat, high-carbohydrate foods – have contributed to the recent obesity epidemic. He told the 900 women in attendance that although foods that were made based on those recommendations contain no fat, saturated fat and cholesterol, they also have no fiber and contain high-processed carbohydrates. Agatston said these foods, such as the SnackWells brand of cookies, contribute to higher peaks and lower troughs in the body's glycemic response, which leads to faster digestion, causing us to feel hungry sooner. He noted that the belly fat gained through these foods was a defense mechanism that modern man's ancestors used to cope during periods of famine.”What once helped us to survive is now killing us,” he said.Agatston mentioned that the well-known food pyramid constructed by the nutrition establishment in the 1980s is almost being “turned around.” The federal government just issued new guidelines for the classic pyramid with a far greater share going to healthful foods such as vegetables and fruits.Under the South Beach Diet, there is no such thing as low- or high-fat and low- or high-carb, but good and bad fats and carbs, he said.The diet contains three phases. The first phase, which lasts two weeks, is designed to curb cravings and is not for thin people, Agatston said. Dieters give up bread, rice, potatoes, pasta, baked goods, fruit, sweets and alcohol during that phase. Acceptable foods include lean meats, eggs, reduced-fat cheeses, nonfat yogurt, nuts and vegetables. In phase two, carbs are slowly reintroduced in the form of whole grains. The second phase lasts until a weight loss goal is met, which leads to the third phase. In the last phase, the diet becomes a lifestyle and cravings should not become a problem, according to Agatston.”There's a consensus now on the debates of food diet. You don't have to be low-carb or low-fat,” Agatston said, adding that new government guidelines on nutrition reflect his diet.”The challenge now is going to be application,” he said.Reach reporter Howard Koplowitz by e-mail at news@timesledger.com or by phone at 718-229-0300, Ext. 173
