PVCC Puma Press: March 2004

In 2003 Dr. Robert Atkins, founder of the Atkin's low carbohydrate diet plan, suffered a heart attack and died from injuries incurred in a resulting fall. Atkins weighed 258 lbs. at the time of his death.

Atkins diets advocate elimination of all carbohydrates (breads, potatoes, pastas,etc.) and sugars from the diet. This includes fruits due to high levels of fructose (sugar in a natural state). Meanwhile, Atkin's diet allows adherents all the protein and fat they desire.

Numerous medical research studies have linked eating too much fat with cardiovascular problems and heart attack. Atkins adhered to his diet formulas throughout his life.

Health care providers disagree on the risks presented by the Atkin's diet. Opponents of the diet claim that it is not only unhealthy, but it poses unique and dangerous risks to followers. Supporters advocate the benefits of reducing carbohydrate intake.

Since 1997, a large portion of the American public has adopted the Atkins low-carb diet, and in very recent years, it has gained such popularity that consumers can now find a plethora of low-carb foods available in grocery stores and at restaurants.

How healthy can it be to remove carbohydrates and sugars from the diet completely only to replace them with higher levels of proteins and fats?

According to The Preventive Medicine Research Institute (PMRI) located in Sausalito Cal., a non-profit organization that performs scientific research, it is absolutely unhealthy to remove carbohydrates and sugar from the diet completely.

Some of the risks associated with low-carb diets, according to PMRI, can be (but may not be limited to) higher risk of stroke, higher risk of heart attack, higher cholesterol and sleeping disorders.

Dr. Sara Laurel, a physician at the Carl T. Hayden Medical Center at 7th St. and Indian School in Phoenix, does not necessarily agree with the findings of the institute. Dr. Laurel says, " There simply hasn't been enough real scientific research done on low-carb diets to substantiate claims that they are beneficial or harmful."

She says that changing lifestyle, eating habits and exercising regularly (and she emphasizes "regularly") will do as much good in the long run.

Dr. Jeffrey Feingold NMD FNCFM, however, a nutritionist in Phoenix disagrees with the opinion of PMRI. Feingold says that the Atkins diet and other low-carb diets are just as safe and healthy as any diet and in his opinion better.

Feingold says, "Low-carb diets force the body to burn fat instead of carbohydrates."

High-carb diets, says Feingold, allow the body "to use the carbohydrates for fuel and store the fat" leading to weight gain. By reducing the intake of carbohydrates and increasing the intake of proteins and amino acid, the body is forced to burn fat instead of carbohydrates, and weight loss is the inevitable result.

Opponents of low-carb diets claim that such diets rob the body of "essential carbohydrates." Feingold says, "There are no such things as essential carbohydrates,

but there are ‘essential' amino acids, and that is what low-carb diets provide."

As far as claims that low-carb diets can lead to a greater risk of diabetes, Feingold says, " Just the opposite, a low-carb diet can (but not necessarily will) reverse diabetes" because the pancreas (which produces insulin) doesn‘t have to work as hard due to lowered sugar intake.

He says a lot of untruths are being told about low-carb diets. For example, Feingold says that allegations that these diets can lead to heart-related problems are simply "not true".

However, in an ABC news report on Feb. 2 of this year Dr. Keith-Thomas Ayoob of Albert Einstein College of Medicine located in NYC said, "In my experience, unless you are willing to throw out decades of research, you cannot ignore that diets chronically high in saturated fats are linked to heart disease."

The medical community is still divided on the subject and the predominant opinion seems to be that more research done for longer periods of time is needed before any definitive answers can be given.

Feingold and Laurel emphasize the necessity of consulting a physician or nutritionist prior to starting any diet. Feingold says, "Low-carb diets work very well if they are done properly and monitored closely" by professionals.