First biography on Robert Atkins released

Filed under: Atkins Diet — Tags: — @ February 16, 2005

atkins-biography.gifDr. Robert Atkins: The True Story of the Man Behind the War on Carbohydrates” is a new book by Lisa Rogak. It is the first biography about Atkins, who is known as the father of low-carb diets.

bq. When Atkins died on April 8th 2003, his life’s work was overshadowed by one simple question: Did he die fat? Tabloids and mainstream media outlets claimed that Dr. Atkins weighed over 250 pounds and suffered from heart disease at the time of his death. The mayor of NYC, Michael Bloomberg, added to the cacophony of misinformation by insinuating, off the record, that Atkins died of a heart attack. In the book, Rogak clears up the misinformation surrounding the life and death of Dr. Atkins and reveals him to be one of the most driven, eccentric, and single-minded public figures in American history.

More on the low-carb potato

Filed under: New Product — Tags: — @ February 8, 2005

News of the low-carb potato broke mid-way through last year, but today it came out that a group of Florida farmers bought the rights to the special spuds.

bq. “SunLite” is the catchy name on the soft yellow plastic bag holding 3 pounds of nouveau potatoes. “New! SunLite All Natural — Low Carb Potatoes,” screams the front. “30% Less Carbs than Russet Potatoes.” Just in case you missed that line along the top, it says the same thing down below.

With 30% less carbs than regular potatoes, calling SunLite “low-carb” may be a stretch, but that won’t stop the marketing machine.

Former Heinz CEO joins Atkins as Chairman of the Board, Chief Executive Officer

Filed under: Atkins Diet — Tags: — @ February 7, 2005

Atkins Nutritionals, Inc. (ANI) announced today that Neil Harrison has joined the company as Chairman of the Board and Chief Executive Officer. At the same time the company said that Paul D. Wolff and Scott Kabak, the Chairman/CEO and President respectively since 2000, will remain as members of the Board of Directors but will no longer serve in day-to-day operational roles. Mark Rodriguez, currently General Manager, ANI North America, assumes the position of President of ANI, North America.

“Few chances come along in one’s career that allow the opportunity to participate directly in the growth of a dynamic brand like Atkins,” said Harrison. “As a food industry veteran with over 27 years of experience, I have seen very few brands that have revolutionized the food business and spurred a period of unprecedented growth in their segment of the industry to the extent Atkins has. Atkins’ better-for-you bars, shakes, mixes and indulgent foods are grounded in the body of scientific evidence that supports the safety and efficacy of the Atkins Nutritional Approach, providing consumers with superior products that make it easier for everyone to control their intake of refined carbohydrates. I am honored to be asked to lead a company based on a brand that for more than three decades has been helping people enjoy healthier lives.”

Read the rest

Budweiser Select to be introduced at Superbowl

Filed under: New Product — Tags: — @ February 4, 2005

Budweiser will launch a new low-carb beer called Budweiser Select that will debut with an ad during the Superbowl this Sunday. The Wall Street Journal writes in Friday’s issue:

bq. Anheuser-Busch will be promoting a new low-calorie, low-carbohydrate brew called Budweiser Select with one of its several advertising slots during Super Bowl XXXIX, which will be broadcast Sunday on News Corp.’s Fox. Miller will take some shots at Select in 15-second spots set to begin airing tonight in network and cable venues such as “SportsCenter” on Walt Disney’s ESPN — not to mention Fox’s Super Bowl pregame show.

Low-carb soft drinks from Pepsi and Coke have, for the most part, failed to attract a following.

Experts say low-carb craze may be over

Filed under: In The News — Tags: — @ December 19, 2004

Many diet and food industry experts are declaring the low-carb diet craze over.

bq. A study by NPD Group, an independent marketing information company, found that the percentage of American adults on any low-carb diet in 2004 peaked at 9.1 percent in February and dropped to 4.9 percent by early November.

Further, it said only one of four people surveyed was significantly cutting carbs and “virtually none” were reducing carbs as much as the diets recommended. That means many companies that rode the low-carb wave are either out of business or refocusing their strategies.

South Beach Diet creator shuns low-carb label

Filed under: South Beach Diet — Tags: — @ December 6, 2004

The creator of the South Beach Diet says it isn’t a fad and will outlive the low-carb craze. “We are not low carb. We are good carb,” Dr. Arthur Agatston, a cardiologist who developed the diet to help patients in his Miami practice, said in a recent interview. “There is a lot of misunderstanding.”

Splenda success results in tight supply

Filed under: In The News — Tags: — @

Splenda will be in short supply for food companies in the near future thanks in part by a surge in low-carb diets.

bq. Dieters hoping for a slew of new products with the sugar substitute Splenda may be disappointed next year. That’s because the maker of sucralose, the key ingredient behind the increasingly ubiquitous no-calorie sweetener, is having trouble keeping up with demand.

Tate & Lyle PLC, the world’s only manufacturer of sucralose, said interest has so outpaced expectations the company won’t take on new U.S. customers until it has doubled production at it’s plant in McIntosh, Ala., sometime in early 2006.

Atkins diet now available on DVD

Filed under: Atkins Diet — Tags: — @ December 1, 2004

atkins-dvd.jpgThe Atkins Nutritional Approach is now available in DVD format. “Atkins Complete,” the first-ever diet DVD for consumers, walks viewers through the Atkins Nutritional Approach to weight loss and good health. It is available nationwide at retailers such as Wal-Mart and Best Buy.

The DVD provides the science behind the proven weight-loss program, offering all the tools necessary to consumers to learn how, not only to shed unwanted pounds, but improve their health and incorporate the principles of controlled carb living into their lives. The program includes a bonus personal diet manual and carb gram counter.

Clemson raises meal prices, cites low-carb costs

Filed under: In The News — Tags: — @ November 22, 2004

Clemson University administrators say students living the low-carb lifestyle are driving up the cost of meal prices because the college is having to provide more and more meat.

bq. Clemson fiscal affairs director John Newton told his trustees that changing student tastes, along with higher insurance rates, were the reason the school upped meal prices nearly 3 percent this year. One meal in the campus dining hall costs $6.19, a 30-cent increase. For a 15-meal-a-week plan, the $1,022 cost per semester is up $25 from last year.

UK could ban junk food ads

Filed under: Health — Tags: — @ November 15, 2004

In a desperate attempt to curb obesity, the UK is considering a ban on advertisements before 9pm for junk foods. In a related move, a rating system could be implemented:

bq. Reports suggest that Dr Reid [the Health Secretary] will also propose food labelling, perhaps a traffic-light system – branding products from green, as generally healthy, to red, for unhealthy.

Dr. Reid is also pushing for strong anti-smoking legislation.

Fats are top concern, not carbs

Filed under: Health — Tags: — @ November 12, 2004

Readers of PARADE magazine–a Sunday newspaper insert–said fats, not carbohydrates, are the top concern to American dieters. The national “What America Eats” survey had many interesting results:

* Slightly more than half of survey participants (56%) say they “never think about carbohydrates” when buying or eating food, while 44% say they never choose foods because they have low or no carbohydrates. In fact, 38% consider low-carb diets unhealthy.

* Half of the nation expects the carb craze to last “just until the next fad hits.”

* More than a third-38%-describe “reducing carbs” as a permanent change in their eating habits.

* To slim down, in the last two years 39% of us have tried the Atkins Diet, 23% joined Weight Watchers and 12% tried the South Beach Diet.

While the cable news pundits spout that America is divided because of politics, it looks like dieting beliefs are a close second (half think it’s a fad, 40% cut carbs).

Frito Lay Edge line may be ending

Filed under: Business — Tags: — @

Frito Lay may be throwing in the towel on its Edge line of low-carb potato chips. CarbWire got a reader tip that the line will be phased out after December 31st, 2004. On a call with Frito Lay today, CarbWire could only confirm that Edge will be made through the end of the year–the company could not comment on plans for 2005.

Baja Bob’s low-carb Martini mixes in holiday colors

Filed under: New Product — Tags: — @ November 10, 2004

baja-bob-holiday.jpgBaja Bob’s Bar Mixes recently released new flavors of its low-carb, sugar-free Martini Mixes. The new Cranberry Cosmo, Sour Apple, Lemon Drop and Blue Raspberry will provide party-goers an alternative to high-sugared cocktails that are poured during the holiday season.

Sweetened with Splenda and all-natural flavors, these cocktails are the perfect mix for any holiday fun. Loaded with “flavor and flair but not sugar,” the Martini Mixes have 0-2 total carbs and 10 calories per drink. All four flavors are available for $3.99-$4.99 per bottle.

Del Monte Carb Clever canned fruit announced

Filed under: New Product — Tags: — @ November 8, 2004

delmonte.jpgDel Monte today announced a new line of canned fruit that provides the same nutritional benefits of regular canned fruit, but has 50 to 70 percent fewer carbs. Rather than packing the fruit in heavy syrup or natural fruit juices, the new Del Monte Carb Clever line is packed in water and sweetened with Splenda brand no-calorie sweetener.

The Del Monte Carb Clever products began shipping to national grocers this month. The complete line includes the following five products: 14.5 oz. sliced peaches, 14.5 oz. fruit cocktail, 14.5 oz. sliced pears, 8.25 oz. pear chunks, and 8.25 oz. peach chunks.

Low-carb craze cools

Filed under: Business — Tags: — @ November 2, 2004

The future isn’t looking too bright for makers of packaged foods aimed at low-carb dieters as more U.S. consumers are abandoning the lifestyle. According to new research, the percentage of Americans following low-carb diets such as Atkins and South Beach dropped to 4.6 percent in September from 9 percent in January. Dollar sales of such foods rose just 6.1 percent during the 13 weeks ended September 25, down from double and triple-digit gains in the previous six periods.

Meanwhile, sales of “The South Beach Diet” book slowed to about 20,000 copies a week in early October, down from around 70,000 a week during what some experts said was the peak of the low-carb diet craze in early March. “The bloom is off the rose,” said Bob Goldin, executive vice president of food industry consulting firm Technomic. “It doesn’t look like the market has any staying power.”

Atkins Holiday Recipes book now available

Filed under: Atkins Diet,New Product,Publications — Tags: — @ October 27, 2004

atkins-holiday-recipes.jpgIf you’ve enjoyed the latest recipes we’ve posted courtesy of Atkins, then you will no doubt want to pick up a copy of Atkins Holiday Recipes, a new “bookazine” with recipes developed by Atkins Nutritionals. It has over 160 low-carb recipes that are great substitutes for traditional high-carb holiday dishes.

Atkins Holiday Recipes, which is currently available at supermarkets and newsstands everywhere, also has great tips for stocking the pantry during the holidays and a quick

Bacardi Silver Low Carb Green Apple debuts

Filed under: New Product — Tags: — @

As expected, Anheuser-Busch has officially announced Bacardi Silver Low Carb Green Apple, a new flavor of its malt beverage for carb watchers. The new beverage, which contains only 4.5 grams of carbohydrates and 94 calories per 12-ounce serving, provides “a fresh taste with a slightly tart and clean finish.”

Bacardi Silver Low Carb Green Apple and Bacardi Silver Low Carb Black Cherry, which was introduced in June, are the two lowest-carb and calorie spirit-branded flavored malt beverages available. The new drink, which is 4 percent alcohol by volume, will be available in six-packs of 12-oz. bottles.

Double Chocolate Brownies recipe

Filed under: Low-carb Recipes — Tags: — @ October 22, 2004

Here’s the second Atkins approved recipe provided to CarbWire:

Double Chocolate Brownies – (per serving) 5g net carbs; 7.5g total carbs; 2.5g fiber; 3.5g protein; 16g fat; 186 calories. Makes 16 (1-brownie) servings; Prep time: 30 minutes; Cook time: 35 minutes

Be sure to thoroughly clean the mixing bowl and whisk attachment before whipping your egg whites-even a trace of fat from the egg yolks can prevent the eggs from forming peaks.


* 7 Atkins Endulge(TM) Chocolate Candy Bars, broken into pieces
* 1 ounce unsweetened chocolate, finely chopped
* 1 cup heavy cream
* 4 tablespoons unsalted butter
* 1 tablespoon vanilla extract
* 1/3 cup whole-wheat flour
* 1/4 cup unsweetened cocoa powder
* 1/2 teaspoon baking powder
* 5 large eggs, separated
* 6 tablespoons granular sugar substitute


* Heat oven to 3500F. Generously butter an 8-inch square baking pan.

* Combine chocolate bars and unsweetened chocolate in a large bowl.

* Heat heavy cream and butter in a small saucepan over high heat. Bring to a boil, remove from heat, and stir in extract. Pour cream mixture over chocolate and stir until smooth, 1 to 2 minutes.

* Combine flour, cocoa powder, and baking powder in a bowl; set aside.

* Combine egg yolks and sugar substitute in a mixing bowl. Beat with the whisk attachment of an electric mixer on high speed until thick and light yellow, 1 to 2 minutes. Stir yolk mixture into melted chocolate mixture. Stir in dry ingredients until well combined.

* With a clean bowl and whisk attachment, beat the egg whites on high speed until stiff peaks form, 2 to 3 minutes. Stir one-third of egg whites into chocolate mixture to lighten it. Gently fold in remaining egg whites in two additions until combined. Pour batter into prepared pan. Bake until a cake tester inserted into center comes out with a slightly wet crumb, 25 to 28 minutes.

Atkins University announced

Filed under: Atkins Diet — Tags: — @

Atkins Nutritionals has announced the Atkins University, an online program that helps consumers follow the low-carb Atkins Nutritional Approach.

bq. At Atkins, it has always been our goal to provide you with the tools you need to achieve and maintain success on your controlled-carb eating plan. By offering great-tasting, high-quality, low-carb food products to supplement your whole-foods eating program and information-packed books, we make it easier for you to enjoy the Atkins lifestyle.

Now, we’ve created something brand new to support your efforts: Atkins University. This free online learning program provides step-by-step guidance on how to follow the Atkins Nutritional Approach (ANA). The series of courses was designed to walk you through the basics, so you can graduate to better health and permanent weight control.

Sausage-sage stuffing recipe

Filed under: Low-carb Recipes — Tags: — @ October 18, 2004

Atkins has provided us with a few low-carb holiday recipes that we will be posting in the coming weeks. Here’s the first tasty dish:

Sausage-sage stuffing – (per serving) 4.5g net carbs; 9g total carbs; 4.5g fiber; 25g protein; 24.5g fat; 352 calories. Makes 12 servings; Prep time: 20 minutes, plus 10 minutes marinating; Cook time: 50 minutes.

This stuffing gets its savory flavor from ground pork and sage, with a little sweetness from fennel seeds.


* 8 slices low-carb rye bread
* 2 pounds ground pork
* 1 teaspoon fennel seeds
* 1/2 teaspoon salt
* 6 tablespoons unsalted butter, divided
* 3 celery stalks, chopped (1-1/2 cups)
* 1 large onion, chopped (1 cup)
* 4 teaspoons ground sage
* 1 (14 1/2-ounce) can lower sodium chicken broth
* 3 eggs, beaten
* 1/2 cup chopped fresh parsley


* Heat oven to 350∫ F. Butter a 9-inch-square baking dish.

* Cut bread into 1/2-inch cubes; transfer to a large bowl.

* Heat a large skillet over medium-high heat. Add pork, fennel seeds, and salt; cook until browned, 6 to 7 minutes; drain off excess fat. Add to bowl with bread cubes.

* Wipe out skillet, and return to medium-high heat. Melt 3 tablespoons of the butter. Add celery and onion; cook until softened, 5 minutes. Stir in sage; cook 2 minutes. Stir in broth. Pour entire mixture over bread cubes and toss gently. Add eggs and parsley; mix well. Transfer to baking dish.

* Dot top of stuffing with remaining 3 tablespoons butter. Bake 20 minutes, toss, and bake another 20 minutes.


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