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Myths And Facts About Low-Carb Weight Loss

Myths And Facts About Low-Carb Weight Loss

As Canadians get ready to welcome the warm weather, bulky winter layers aren’t the only thing we need to shed. Many of us use the winter hibernation to indulge in all of our favourite comfort foods and find that our summer clothes are feeling a little tight. Cue the annual May/June rush to lose a few pounds before it’s time to hit the beach.

Although many people have lost weight and kept it off on low-carb diets, including actress and Atkins spokesperson Courtney Thorne-Smith, there are a lot of myths out there about this approach to weight loss.

Myth: Low-carb diets don’t allow you to eat any carbohydrates

Fact: The Atkins diet includes four phases but people often mistake the first phase (induction) for the entire program. In the first phase, you can eat 20 net carbs daily, with more than 50 per cent from an array of vegetables. After phase one, you increase your carbohydrate count gradually until you reach your own carbohydrate tolerance level and your goal weight.

Myth: Low-carb diets are unhealthy

A proper low-carb diet includes a healthy balance of nutrient dense foods: lean protein, a full array of fibrous vegetables and fruits and good fats while limiting refined carbohydrates, refined sugar and trans fats. Choosing foods in this manner allows the body to burn more fat and work more efficiently.

Myth:A low-carb diet allows you to eat all the bacon and eggs you want

Fact: Consuming ample protein is a big part of the low-carb approach to weight loss but it’s not a license to gorge. Eggs and bacon can help kick-start a successful low-carb diet, but followers will also incorporate a wide variety of lean protein choices such as fish, poultry, eggs and soy.

One of the more popular low-carb diets, the Atkins Diet, has been around for more than 40 years, during which time it has undergone a number of modifications reflecting emerging nutritional science. The company’s new book, New York Times bestseller, The New Atkins for a New You, reflects the latest thinking on diet and nutrition and introduces several significant changes that make Atkins simpler to follow, all-new recipes, 24 weeks worth of meal plans for all four phases (including vegetarian and vegan options) and tips for eating out. You can visit to learn more about the Atkins approach to weight loss, use interactive tools, read success stories and download recipes.

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This recipe video is featuring my eldest daughter’s favorite low carb meal, Potsticker Patties. It was developed originally from a recipe on Linda’s Low Carb recipe site ( which if you haven’t heard me brag up enough, let me do it again. The annotated recipes are simply the best! Without any further adieu, here’s the recipe: HEATHER’S POTSTICKER PATTIES Cabbage Mixture: 1.5 pounds green cabbage 1 small-medium onion, chopped, 2 cloves garlic 1/2 teaspoon salt 1/2 teaspoon pepper 1 teaspoon granular Splenda 2 tablespoons oil Meat Mixture: 2 pound ground pork 1 tablespoon soy sauce 1/2 teaspoon salt 1/4 teaspoon pepper 2 eggs 5 green onions, minced optional Dash hot sauce 1/2 teaspoon sesame oil Shred the cabbage in your food processor. To get really fine shreds, you can add the chopping blade as well. Heat 2 tablespoons oil in a large wok or skillet over medium heat. Add cabbage mixture ingredients to the skillet and fry until the cabbage is wilted, and begins to stick to the bottom of the pan. Remove the mixture from the heat. Add the meat mixture ingredients in a large bowl. Mix with with the cabbage mixture until well-incorporated. Take 4-5 oz scoops of the mixture, and form rough patties with them. This should make roughly 14 patties. Cook in skillet or George Foreman Grill for about 3-4 minutes per side. Nutrition Ingredients: (per patty) 196 Calories, 14.8g Fat, 2.9 Total Carbs (1g Fiber), 12.5g Protein
Video Rating: 4 / 5

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