Have bad breath? Here’s why

Filed under: Health — Tags: — @ May 13, 2004

We’ve gotten email from several readers about the effects that low-carb diets have on breath (specifically can a low-carb diet cause bad breath?). HealthDay provides the answer in this piece: yes.

bq. Low-carb diets work by getting the body to burn stored fat as fuel rather than carbohydrates. As that fat burns, chemicals known as ketones build up in the body. They are released through the breath and urine, and they can be smelly.

So while you may not enjoy the bad breath, it means you are losing weight. Several tips to combat halitosis are given, including drinking lots of water. One of the readers who emailed us noted that sugar-free mints do an excellent job.

Krispy Kreme sued over lost sales

Filed under: Business — Tags: — @

Krispy KremeKrispy Kreme has been sued over failing to inform investors early enough that the popularity of low-carb diets was hurting its bottem line. As you might remember, Krispy Kreme announced last week that its profits would be lower due to consumers worried about carbohydrates.

bq. Attorneys for New York law firm Milberg Weiss Bershad & Schulman said they are seeking class-action status for the lawsuit, which would allow them to sue on behalf of investors who bought Krispy Kreme stock in the last nine months and who lost money after last week’s profit warning.

Krispy Kreme’s stock (KKD) lost over 6% in trading today. Since the announcement last week KKD has dipped over $10 a share.

Low-carb wine is nothing new

Filed under: In The News — Tags: — @

Brown-Forman low-carb wineWhile local news outlets are busy reporting on Brown-Forman’s new brand of wine that is being marketed as “low-carb”, real wine aficionados know that it is nothing new:

bq. Using data from the U.S. Department of Agriculture, a 5-ounce glass of a typical dry red wine contains 102 calories and 2.41 grams of carbohydrates. A typical glass of white wine offers 96 calories and just 1.13 grams of carbs.

Furthermore, regulators allow the “low-carb” label to appear on any wine with less than 7 grams of carbs per 5-ounce glass, well below the amount for most any commercial wine. So in effect, while Brown-Forman might have labeled theirs first, nearly all wine could have the very same title.

The new suds will be sold for $10 a bottle at discount retailers like Wal-Mart. Thanks to a $5 million advertising campaign, you’ll likely hear more about it soon.

Trouble? Blame it on carbs

Filed under: Business,In The News — Tags: — @ May 11, 2004

Slate has an excellent piece on the recent trend of companies blaming their troubles on low-carb dieters. We have covered many examples in the recent days, including Krispy Kreme, New World Pasta Co. and the entire potato industry. Forbes recently posted a similar article focusing on Krispy Kreme.

Is it really low-carb diets or is it just run-of-the-mill bad news? Other industry’s have bad news from time to time (remember the dot com boom?) and nary a carb.

Products may curb weight loss

Filed under: Study — Tags: — @

Consumer Reports published a report stating that “low-carb” products may actually harm dieters. The logic is simple: serving size.

bq. It’s Snackwells all over again: They were low-fat so we wolfed them down, ignoring the high calorie count. Now, low-carb products could likewise sabotage our weight loss efforts…

The report suggests sticking to natural “whole” foods. You can view a summary of the report at WebMD.

Low-carb for summer

Filed under: In The News — Tags: — @

FoxNews has a piece about the bounty of low-carb products typically thought of as “summer goods”. It mentions both Pepsi Edge and Coke C2 as well various other junk foods.

While it is easy to be sucked into the hype of these new products, make sure to actually read the label and not trust the “low-carb” stamp.

Nation’s largest pasta pusher files for Chapter 11

Filed under: Business,Low-carb side effects — Tags: — @

New World Pasta Co, the nations largest pasta maker, has filed for Chapter 11 bankruptcy protection. The company makes San Giorgio, Creamette and Ronzoni dry pastas. Pasta makers are having a hard time to keep sales up with the increased popularity of low-carb diets.

Potato farmers having the low-carb blues

Filed under: Business,Low-carb side effects — Tags: — @ May 10, 2004

potato.jpgThe AP has an article about the effect of decreasing potato sales on potato farmers. Potato acreage peaked in 1996 and has steadily dropped since. Adding to the problem are lower prices for potatoes–currently 14% lower than a year ago.

bq. The National Potato Promotion Board recently launched a $4.5 million campaign that mixes print advertising, public relations, and partnerships with weight-loss groups to educate consumers about the healthy benefits of potatoes.

CarbAware Expo & Conference announced

Filed under: Events — Tags: — @

The Carbohydrate Awareness Council has announced the CarbAware Expo & Conference, which will be held at the Hyatt Regency in Crystal City, Virginia on September 16-19, 2004. The four-day event will showcase low-carb products and services while offering educational opportunities to consumers, healthcare professionals and those in the growing low-carb industry. Conference sessions will be held from Thursday to Sunday. The exhibition floor will be open to the public for two days on Friday and Saturday.

Low-carb cannoli parfaits

Filed under: Low-carb Recipes — Tags: — @ May 9, 2004

The Food Network recently posted a tasty low-carb recipe: cannoli parfaits. The recipe came from the network’s new Low Carb and Lovin’ It show.

Chocolate Chips

* 1-ounce unsweetened chocolate, chopped
* 1/2 cup sugar substitute (recommended: Splenda)
* 1 tablespoon hot water
* 1 tablespoon heavy cream

Cannoli Cream

* 1 cup heavy cream
* 1/3 cup sugar substitute (recommended: Splenda)
* 1/4 teaspoon real almond extract
* 1 teaspoon no sugar added vanilla extract
* 1/3 cup whole milk ricotta cheese

Visit the Food Network to view complete directions.

Low-carb corn on the way

Filed under: In The News — Tags: — @ May 8, 2004

Researchers at the University of California, Riverside announced a new strain of corn that has less carbs and twice the amount of protein. The method is briefly described:

bq. Flowers in the corn ear develop in pairs but one from each pair aborts before pollination can occur. Because of the role that the plant hormone, cytokinin, plays in preventing organ death, the authors reasoned that cytokinin might rescue those flowers, which were destined to abort. The research team introduced a gene that enabled production of cytokinin in developing flowers.

There is no word on when this could hit your dinner plate, but if any further developments break we’ll let you know.

Krispy Kreme changes profit forecast, blames carbs

Filed under: Business — Tags: — @ May 7, 2004

Krispy Kreme today released a revised profit outlook. In the new plan, profits are down nearly 10%. The company cites low-carb diets as the cause for lost sales. We reported in March of this year that Krispy Kreme will introduce a low-carb doughnut later this year.

Majority of low-carb dieters are in ‘calorie denial’

Filed under: Study — Tags: — @ May 6, 2004

According to a new survey commissioned by Slim-Fast, 52 percent of Americans trying to reduce their carb intake see no need for counting calories, believing they can lose weight and keep it off by cutting carbs alone. The results show most low-carb dieters are in a state of “calorie denial.” According to the majority of doctors (76 percent) interviewed in a separate survey, this attitude can hurt chances for long-term weight loss success.

Six new CarbSlim products announced

Filed under: New Product — Tags: — @

Breakthrough Engineered Nutrition today announced that it is launching six new CarbSlim items nationwide this month. The new items include CarbSlim Bites in a new Mint Cookie Crunch flavor and a new product line of CarbSlim brand Cookie Dough Bites in chocolate chip and peanut butter flavors.

American Carbohydrate Association unveils carb seal

Filed under: In The News — Tags: — @

aca.jpgThe American Carbohydrate Association has unveiled a new Net Carb Seal of Assurance for use on food packaging, drinks, restaurant meals, raw ingredient materials and displays. Member organizations qualify for the seal by having their product ingredients clinically tested, a laboratory analysis of product samples and final approval by the scientific and medical staff of the ACA. Net carb results are featured on the new seal.

Splenda riding high thanks to low-carb diets

Filed under: In The News — Tags: — @ May 4, 2004

Splenda–the sugar replacement with no calories and less than one gram of carbs per teaspoon–is being used by more consumers than ever thanks to the popularity of low-carb diets. “It’s wild,” Colin Watts, McNeil’s president, said. “We’ve doubled the business within just the most recent 18 months.” Sales surpassed those of rival Equal in early 2003, and now command a 47 percent share of the U.S. sugar substitute market at retail, which is worth an estimated $1 billion.

NPD Group: Four percent of Americans on Atkins diet

Filed under: Atkins Diet — Tags: — @ May 3, 2004

According to the latest findings from The NPD Group’s new Dieting Monitor, nearly three out of four people are aware of the Atkins diet, 17 percent have tried it and about four percent of adults are currently following the diet. Dieting Monitor is a consumer tracking service that aims to capture awareness of and participation in branded diets.

“At any given time about a quarter of the population is on a diet. The buzz on Atkins is not those few actually following the diet, but the people who are trying low-carb or high protein dishes, even though they do not claim to be on the diet,” said Harry Balzer, vice president of The NPD Group. “This low-carb fad will be around for a while as more companies offer their low-carb versions.”

“The low-carb phenomenon has made many industries sit up and take notice. I have never seen the food industry jump on board to a fad as quickly as this low-carb craze,” said Balzer. “Restaurant operators and food manufacturers are doing what they can to participate in this wave, but the truth of the matter is that low-carb will follow all the other trends, like low-fat. My advice, offer the low-carb product, but don’t build the plant.”

Kraft unveils slew of low-carb products

Filed under: New Product — Tags: — @

Kraft Foods today announced a new line of low-carb alternatives to several of its favorite brands. The company said its new CarbWell products will “help people who are counting their carbs enjoy delicious foods from familiar and trusted brands.” New products include:

* A-1 CarbWell Steak Sauce (1g of carbs; June)

* Kraft CarbWell BBQ Sauce (3g; available now)

* Post CarbWell Cereal (9g; June) – Cinnamon Crunch, Golden Crunch

* Post CarbWell Cereal Bars (9g; June) – Cinnamon Raisin, Cranberry Almond, Peanut Butter

* Kraft CarbWell Salad Dressings (0g; available now) – Blue Cheese, Classic Caesar, Italian, Ranch

* Balance CarbWell Nutrition Energy Bars (14g; May)- Chocolate Fudge and Chocolate Peanut Butter

* SnackWell’s CarbWell Cookies (9g; May) – Fudge Brownie, Fudge-Covered Grahams, Fudge Striped Shortbread

Carbolite announces low-carb Toaster Tarts

Filed under: New Product — Tags: — @ April 30, 2004

Carbolite Foods today announced its latest low-carb breakfast product — Toaster Tarts. The toaster pastries have 6 grams of net carbs, 5 grams of fat, 3 grams of sugar and 140 calories per serving. They will come in three flavors: Frosted Blueberry, Frosted Strawberry and Frosted Cinnamon Bun. The pastries will be available in single flavor boxes of five, with a suggested retail price of $4.99. Carbolite said it will begin taking orders on May 21.

Buffet apologizes to kicked out couple

Filed under: In The News — Tags: — @

Chuck-A-Rama, the buffet that kicked out two low-carb dieters for eating too much beef, has apologized to the couple. However, the restaurant stands by having an “all you can eat” buffet that isn’t really all you can eat:

bq. Despite the apology, Moss reiterated that buffet-style means self-service, not all-you-can-eat. He added the company is “in the process of defining a system by which we can communicate this difference to our customers so our buffet-style dining is better understood.”


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