Skip to comments.LowCarb is the real *SKINNY BEHIND* a world wide shrink.
Posted on 01/30/2004 5:49:16 AM PST by carlo3b
LowCarb is the real *SKINNY BEHIND* a world wide shrink.
This Diet is not only reducing waistlines it is losing the Fat in the junk food job market.
By, Nutritional Chef Carlo J. Morelli
Jan. 26 2004
The Worldwide concerns about healthy diet shifts are impacting employment from Farmdale, Ohio to Kraft Foods, Poland, and the screams can be heard from the "sky is falling" crowd almost as predictably as the pounds are falling off the "we told you so" LowCarb dieters midriffs .
It appears that this is a good news, bad news scenario. The overwhelming evidence is that people are finally reading the writing on the walls regarding a shift away from the traditionally processed, high carbohydrate, fast foods, to health conscience alternatives.
Still, and to this very day, there are those among us that will discount the advantages of Low Carb diets. However, the irrefutable evidence is, that for many, not all or even most, Atkins and the Low Carb diets are working miracles for people that have never enjoyed any success in the war against their own weight. There is so much proof that this transformation is more than a parting fad, finally, and with good cause, the entire world has been impacted..Kraft to Cut 6,000 Jobs, Close 20 PlantsWHAT HAPPENED?
By DAVE CARPENTER
AP Business Writer
January 27, 2004, 11:30 PM CST
CHICAGO -- The growing trend toward healthier eating is taking a bite out of sales and profits at Kraft Foods Inc., the nation's largest food company. Now Kraft employees are paying a price, too.
The maker of Oreo cookies, Velveeta cheese and Oscar Mayer meats disclosed plans Tuesday to cut 6,000 jobs, or 6 percent of its work force, and close up to 20 plants worldwide by 2007 in a restructuring prompted by sluggish sales and poor results for its new products.
The announcement came as the Northfield, Ill. based company reported a 7 percent decline in fourth quarter profits -- the latest in a series of financial disappointments -- and said 2004 earnings also will come in below expectations.
Kraft isn't alone in its struggles in the food business. American consumers' increased health concerns have put the entire packaged food industry under severe pressure to change quickly. Worries about the artery clogger "trans fat," rising obesity and the trend toward low-carbohydrate, high-protein diets have hurt sales of cookies and some other packaged foods.
"The growing importance of health and wellness has altered buying patterns to a degree I have not seen before in the food industry," Kraft CEO Roger Deromedi told analysts in New York. "Low-carb diets like Atkins and South Beach, the focus on trans fat, concerns about obesity and increased demand for organic and natural products are requiring a shift in how we market and what we market."
< excerpted >
From the January 16, 2004 print edition
Low-carb diets force industry to adapt
The rising popularity of low-carb dieting in America has Minnesota's food companies taking a gut check.
In the past year, volume sales of cereal at Golden Valley-based General Mills Inc. have declined. Sales at Minnetonka-based International Multifoods Corp., which manufactures baking mixes, boxed potatoes and pancake mixes, also shrank. Most of these products are considered high in carbohydrates.
On the other side of the equation, Austin-based Hormel Foods Corp., best known for its Spam luncheon meat and Dinty Moore beef stew, reported a 7.7 percent rise in sales over last year. National egg consumption increased roughly 3 percent in 2003. Meat and eggs are high in protein but low in carbs.
"We know that consumption is up," said Jim Wade, director of foodservice sales at Litchfield-based Sparboe Farms, which produces eggs. "A lot of it is being driven by these diets, like South Beach and Atkins. ... The industry is definitely benefiting."
Executives at most other companies, however, are hesitant to attribute any change in sales to the low-carb craze. "Certainly when you have a diet high in protein ... there's an effect on a company like Hormel," said spokeswoman Julie Craven. "But we're still looking at its overall impact."
A number of local and regional food executives believe there's at least some fallout from such diets. They also know food companies are concerned.
"I would say it's a trend that everyone is aware of and watching," said John Nelson, business development manager for Bard Advertising, an Edina-based marketing communications firm specializing in food clients. "Whether they are selling into food service or retail, food companies -- especially baking-related companies -- have seen the impact low-carb diets have had on their business."
Some industry insiders say food companies must either develop low-carb products or find better ways to promote the products they now make.
"To a degree, the low-carb craze has had measurable impact on sales for consumer goods companies," said Jon Hauptman, a vice president at Willard Bishop Consulting Inc. in Barrington, Ill. "Over time I would expect that impact to be minimal as companies respond with new, low-carb products and educate consumers about the health benefits of their current items."
According to Productscan Online, a market research company in Naples, N.Y., companies introduced more than 600 low-carb products in 2003. A walk through a local grocery store revealed few, if any, such products manufactured by Minnesota-based companies.
< excerpted >
Low-carb diets blamed for decline in orange juice sales
BRADENTON, Fla. - The popularity of the Atkins and South Beach diets appears to be slimming down Florida's citrus industry and now juice makers are studying how to counter the trend.
Sales of orange juice have been dropping for two years now, coinciding with big growth in the two diets. At least 15 million people nationwide are following the diets, which call for the elimination of most high-carbohydrate foods, including fruit juices.
Orange juice, with it's high sugar content, is one of the beverages dieters are shunning, along with other high-carbohydrate foods such as white rice, bread, pasta and potatoes.
"We're trying to determine what impact the Atkins and other low-carbohydrate diets, such as the South Beach diet, are having on orange juice sales," said Eric Boomhower, spokesman for the citrus department. "It's an important trend, and we need to understand it."
Boomhower said his agency just initiated its study, so it will take some time before conclusions are reached.
In the past year, sales of refrigerated orange juice were down 1.2 percent, and sales of frozen concentrated orange juice dropped 18.5 percent, reports Information Resources Inc., a Chicago-based food and beverage research firm.
The impact of low-carbohydrate diets on the eating of various foods has already been felt strongly.
Sales of beef, for example, shot up 22 percent during the past year, according to Information Resources.
Beef is on the recommended list for the diets. Demand for it has been so high that it has contributed to rising cattle prices in recent months.
Sales of bacon, eggs and cheese also have experienced double-digit increases during the past year. In turn, sales of newly created low-carbohydrate foods and drinks such as Atkins shakes and snack bars are up more than 60 percent and supermarkets are dedicating more shelf space to them.
Low-carb diets bite into sales of bread
Mike Fimea/The Arizona Republic
Jeff Benkel got a sense of the popularity of the Atkins diet when his bakery introduced a low-carbohydrate loaf last week.
"We introduced a test run at the Biltmore (Fashion Square) farmers' market and sold about a dozen loaves right away," said Benkel, whose family owns two Arizona Bread Company bakery/cafes in the Valley.
"It hasn't made a huge impact on our restaurant clients; the impact is on the retail side. We've had a lot of requests for low-carb bread, and we're selling a lot more salads and high-protein items at lunchtime."
Benkel and some other Valley bakers are scrambling to react to the renewed popularity of the Atkins diet, which eschews bread, pasta and potatoes in favor of meats, eggs and cheese.
First espoused by Dr. Robert Atkins in the early 1970s, the low-carb, high-protein mantra has produced three books that have sold more than 18 million copies. Atkins died in April, but his last volume, Atkins For Life, published in January, has been on the New York Times hardcover bestseller list for 39 weeks.
It's clear the Atkins craze is affecting bread consumption. According to a study by the National Bread Leadership Council, 40 percent of Americans are eating less bread than they did a year ago. The council is convening a meeting this month in Rhode Island to address how to educate the public that breaking bread is still part of a healthy lifestyle.
"It's too bad that we can't just eat all foods in moderation. But no, we have to do something dramatic all the time," said Judi Adams, president of the Wheat Foods Council and a registered dietician, referring to the Atkins diet. "We have to look for this magic bullet."
< excerpted >
For over 30 years the fast food industry, with the overwhelming encouragement and cooperation of the Federal, State, and Local nutritional gurus, have been pulling the wool over the eyes of the consumer. These so-called experts should be skinned for their pack mentality, systematic lies, distortions, and locked up for intellectual malpractice for their treatment of such visionaries as Dr Robert Atkins, who in the early 1970's warned the world of the perils of pizza, pastries, peta bread, and pasta.
It has only now become apparent that the agenda driven mantra of the food pyramid, was more akin to a grave marker than a monument to healthcare. And more is being learned everyday about the heavy handed influence of the enviro-vegan-terroist-socialist and their one-world vision and international lawmaking prowess. More people have died at the hands of these food-nannies in the name of love, than all of the bullets since the invention of gunpowder.
But, so much for the good news..
Here are some of the questions and the facts about weight gain and loss..
Q) Are the junk food makers and marketers the reason for the obesity in the world...
A) Hell no, fat people are responsible for being fat. OREO Manufacturers are no more responsible for weight gain than dictionary publishers are for smart kids. Only a minuscule number of morbidly obese among us are in that state because of a medical condition, or a mental disorder. Sorry.. Discipline and hard work can and will change your waist size, and/or your grade point average.. But you already knew that, didn't you?
Q) Can TV commercial's influence the unhealthy eating habits of it's viewers..
A) ..a ..NO! If TV advertising campaigns could change the way we live, all white males would drowned at birth, or incarcerated for intent to think without a woman. Madison Ave. marketing moguls freely admit that all their billion dollar ad campaigns can do is influence the brand of choice, and seldom the want or need of a product.
Q) Which diet is the best for weight loss?
A) None, any, all! The first question is, or should be, do I need a diet or an exercise regiment. People within 15 pounds of their wanted weight can alter their walking habits and achieve their ideal, in a healthier, safer, and a more permanent solution by spending 30 minutes walking, than fretting for hours over ingredients, counting thingys, and shopping for exotic ghastly substitutions for good tasting foods.
Second, if it is a diet that better fits your need, what are your eating habits that most conform to the multitude of acceptable dieting methods available in the market today?..
Q) Are the LowCarb diets dangerous?
A) Yes, this diet has as much risk as using a Stairmaster, riding a bike, following a vegetarian lifestyle or eating too many low calorie entrees. Whenever you change your eating habits drastically, or to a highly restrictive diet you pose a health risk. Anyone considering a weight loss program should start by visiting your own physician. That said, there are consequences to this or any diet.
The greatest threat that a LowCarb diet poses is that there are those that will think all they have to do is eat more meat, and cut back on carbs. That is as dangerous as flying a plane without training.. The Atkins, South Beach, and other diets have many important components to them than choosing a recipe. The diet is a lifestyle altering experience and it's success is truly dependent upon the total adaptation into your daily routine.
Q) What should I know or do to choose the right diet for me.
A) Great question.. Different strokes for different folks. Some diets are best suited for a man, and others lend themselves to bowlers.
Those that follow my columns already know that I believe the Atkins Diet is easier for most southerners and men. This isn't any surprise, leopards don't change their spots. The problem with Weight Watchers and Zone, or any calorie restricted diet for men is counting stuff, and eating fresh salads.
Women on the other hand have problems eating "fat", and "greasy stuff", and generally don't mind journalizing and bookkeeping. Weight Watchers and the Ornish Diet are more in keeping with natural instincts. All bets are off with most southerners women. Most have adjusted to beef and pork, and eating grilled fatty meats.
The only draw-back to Atkins for men is bread, and pasta, aside from beer, a man would walk a mile for a sandwich, or pasta..
LowCarb is copyrighted to, Morelli Enterprises Inc.
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(LowCarb)AUTHENTIC COQ AU VIN
A true coq au vin is made with the master of the farmyard, The Rooster. If you can't find such a beast, use a good-size roasting chicken, and reduce the cooking time (cook it for about one hour, or until the meat is tender and cooked but not falling from the bone).1) In a large container or plastic bag, combine chicken pieces, onions, carrots, shallots, garlic, bouquet garni and wine. Refrigerate overnight and up to 24 hours.
- 1 (6-pound) roasting chicken, or rooster, cut into 8 to 10 pieces
- 2 cups chopped yellow onions
- 2 shallots, peeled and finely chopped
- 3 large carrots, peeled and chopped
- 2 cloves garlic, crushed
- 1 bouquet garni (1 sprig each of thyme and parsley, a bay leaf and a small celery stalk wrapped in cheesecloth)
- 2 bottles good red wine (I like burgundy or pinot noir)
- Kosher salt
- Freshly ground black pepper
- 1/4 cup canola oil
- 2 tablespoons flour
- 2 tablespoons cognac
- 1 tablespoon unsweetened cocoa
- 8 ounces salt pork diced, or thick-cut bacon, diced
- 1 pound small white button mushrooms, cleaned
- Garlic croutons, optional
2) Remove chicken from the marinade, reserving marinade. Pat chicken dry, then season with salt and pepper.
3) Heat oil in a large Dutch oven over medium heat. Add chicken pieces, a few at the time, browning each piece on all sides, about 10 minutes for each batch. Remove chicken as it is browned.
4) Stir flour into the pan, then cognac.
5) Remove pot from heat, and carefully ignite cognac and cook until the flames stop (or simmer the cognac for 3 minutes to evaporate the alcohol). Return pot to heat.
6) Add reserved marinade to the pan and bring to a boil, scraping up any brown bits. Reduce heat to a low simmer. Place chicken pieces back in the pan. Partially cover, and simmer for 1 1/2 hours. Remove chicken.
7) Strain sauce, then return strained sauce to the pan. Whisk in cocoa. Cook uncovered for 20 minutes.
8) Meanwhile, in a separate skillet, render salt pork or bacon until crisp. Remove pork with a slotted spoon, and add to the sauce. Saute mushrooms in pork fat until golden. Remove mushrooms with a slotted spoon and add to sauce.
9) Return the chicken to the sauce and heat at a low simmer for 15 minutes. Serve with garlic croutons if you like.
You can skin the chicken to save a few calories.
Open another bottle of the wine you used for the braise.
NOTE: One authentic twist in the recipe below is the addition of cocoa powder, the secret ingredient for the best versions found in France.
Makes 6 servings.
LowCarb, copyrighted by Morelli Enterprises Inc.
My opinion is that Sara Lee, has their reputation to protect, and the bread is as low as they can reduce the carbs and still good tasting.. That is a great sign that this industry is heading in the right direction.. :)
I still have to drive way out of my way to get to a hippy-dippy food co-op to get the sugarless, low carb ketchup I use. There is not a single bottle of low carb condiment on the shelves of the big grocery chain where I shop.
I think the industry missed the boat on this for a LONG time.
Reparations instead of preparations, or even resignation.. LOL.. :)
It's all in your head, and thats where it belongs. We have this notion that something has to be naughty to be good! We perceive anything usually used in a different context and readily available to be blasé, or boring.
I have been skirting, and circling this issue in countless other venues, and here on FR for a long time.. Your mind craves satisfaction, something to change the subject and wake up the senses!
Your senses need a drastic change,. a jump start to wake them up, so they can tell the brain that something is happening to pay attention. You need, SPICE, BURN, FREEZE, CRUNCH, GOOEY, STICKY, SOUR, and yes SWEET!
Dips that are piping HOT as H%LL, frozen, and BITTER lime juice, cheap low carb baked wheat thins, with Habañero, or Jalapeño cheese dip, ..slowly eating only a few of these thingys will satisfy your hunger because they get the glands, and taste buds jumping. Use your imagination.. Strips of cold roast in one of those dips with burn you mouth for a moment and cause you to drink a gallon of ice water.. GOOD! That'll fill you up! A touch of lemon on the tip of you tongue will pucker you up as well! Get the picture??
Lets see if you can post some of your own ideas!.. waiting.. tapping my fingers... looking at my watch.... whistling..... ZZZZzzz
LowCarb Cheeseburger Quiche Lunch Snacks
Makes 6 servings 2.2 grams of carbohydrate per serving.
Makes 1 cup
1 cup extra-virgin olive oil
Spices of choice (see list below)
Place olive oil in small heavy saucepan with flavoring(s)
of choice until oil just begins to sizzle. Remove from heat
and cool to room temperature. Refrigerate in a tightly
covered jar for two days. Strain oil into large glass
measuring cup. Pour through funnel into dry sterilized
bottle; cork and store in refrigerator for up to one month.
For herb oil: Add several sprigs of rosemary, thyme, sage
or any other fresh herbs you like, plus two or three dried
red chiles. Use for a bread dipping sauce, sautes or salad
For rosemary oil: Add one-fourth cup fresh rosemary
leaves or one tablespoon crushed dried rosemary. Use for
a bread dipping sauce, sautes or salad dressings.
For sundried tomato oil: Add one-fourth cup chopped
sundried tomatoes and one-half teaspoon peppercorns
(black or multicolored). If you like, add sprigs of one or
more fresh herbs. Strain through cheesecloth when ready to
bottle. Use for a bread dipping sauce or toss with hot
For chile oil: Add two to three dried red chiles. Use as a
bread dipping sauce or brush over pizza dough.
One good example, people on low carb diets are under the impression that eating tons of Butter/Red Meats/Bacon/Eggs is OK. 10-20 years from now when they die of clogged arteries the buzz word will be (no-Low-carbs). All diets are Fads, low-carb is just the latest until folks start dropping dead. All food is good as long as you exercise good judgment in your eating habits.
Gorging on Fats(no-carbs) is just as bad as gorging on Carbs(low-fat). We all eat the "bad foods", because to live on only "good foods" = on heck of a boring dull life, the trick is not eating only bad foods or only good foods.
Yes, now every large supermarket sells the basic ingredients for Low Carb baking, we've come a long way baby.. LOL .. :)
Thanks, Carlo! :o)
6 boneless, skinless chicken-breast halves (about
1 1/2 pounds)
24 6' wooden skewers
3 tablespoons extra-light vegetable-oil spread
1 tablespoons each hot paprika and hot-pepper
1/4 teaspoon garlic powder
3/4 cup nonfat cottage cheese
1/4 cup water
1/4 teaspoons onion powder
1/4 crumbled blue cheese
Accompaniments: jicama, celery and carrot sticks
1. Place chicken breasts on a cutting board.
Remove fillet, (finger
meat). Cut breast lengthwise into thirds. 2.
Thread chicken on
skewers. Wrap exposed ends of skewers with foil
or use water soaked
ones. Arrange chicken on a broiler rack. 3.
Melt spread in a small
saucepan over low heat. stir in paprika, hot
sauce and garlic powder.
brush over chicken. Let stand 30 minutes. 4.
Meanwhile put all
dressing ingredients except 2 tablespoons of blue
cheese in a blender
or food processor. Blend until smooth, Stir in
remaining blue cheese.
5. Turn broiler to high. Broil chicken 6" from
heat source for 5
minutes, turning once. Remove foil from skewers.
Serve with blue
cheese dressing. Serves 12 as a snack.
Per serving with 1 tablespoon dressing: Calories
97; fat 1 grams; 3
gr. carbo;36 mg. chol, 165 mg. sod;
Great line Carlo. It would make a fine tagline...
How long before these companies start asking for Government intervention/bailouts...like the Airline Industry has already done.
Try the DeLite products (green packages).
Well, if you're going to do it right, you should bail out these companies, run Public Service Announcements warning about obesity, and then promote the obesity-inducing, high carb "food pyramid."
According to the Heart Association, obesity is the greatest single risk factor for heart disease. After doing Atkins for a year, eating lots of cream, eggs and meat, my cholesterol has gone from 200ldl/50hdl to 150ldl/75hdl. And I've lost 10 lbs. too. I'm in the "fit" range for percentage body fat.
Actually, it seems like most of the low-carb chocolate does that. You just have to eat it in moderation. It does make the pounds "slide" off though!
Well....no one loved bread and tators more than I. I was a pretzel and Premium Saltine nut. I ate toast without butter because I thought that would help knock out the calories...and exercise was only the most tangental of help.
Now most of my sweet and starch tooth is completely gone. I'll have a nibble of someone else's dessert and it has a sharp, nasty, almost painful bite. But a pile of broccoli with butter is newly sweet. For a treat, I'll make some potato soup with lots of cauliflower and ham--I still like the mealy texture of potatoes.
I started my locarb eating when there were few commercial substitutes, at a time when my appetite was simply ravenous--
I ate huge breakfasts when I started out on locarb, lots of meat and salad--big platefuls. Now, I couldn't begin to eat that amount. But Atkins is designed to work with that carb-driven hunger, and gradually it disappears.
But I don't go trying to sell everyone on it, because I still love to bake conventional goodies--that I might taste, but never eat.