Robert D. C. Atkins - Dr. Atkins New Diet Cookbook

DR.ATKINS
NEW DIET
COOKBOOK

BY ROBERT C. ATKINS, M.D., AND FRAN GARE, M.S. We would like to especially acknowledge Nancy Mahoney, M.S., R.D., for her nutritional research on the recipes. Copyright 1994, 1997 by Robert C. Atkins, M.D.
1995 Trade paperback edition All rights reserved. M. M.

Evans and Company, Inc.
4501 Forbes Blvd., Suite 200
Lanham, MD 20706 Library of Congress Cataloging-in-Publication Data Atkins, Robert C. [New Diet Cookbook] Dr. Atkins new diet cookbook / Robert C. Atkins ; with recipes
and meal plans by Fran Gare p. cm. Includes index.

ISBN 978-0-87131-794-0 1. Reducing diets. I. Mandell, Fran Gare. II. Title.

RM222.2.A842 1994 613.25dc20 94-1273
CIP Design by Bernard Schleifer and Charles A. de Kay
Typeset by Not Just Another Pretty Face
Manufactured in the United States of America
Distributed by National Book Network
1-800-462-6420 The advice offered in this book, although based on the authors experience with many thousands of patients, is not intended to be a substitute for the advice and counsel of your personal physician. Pregnant women and people with severe kidney disease are strongly advised not to follow this diet.

Chapter 1
Introduction Chapter 2
Four Diets in One Chapter 3
Meal Plans Chapter 4
Recipes You have all seen diet cookbooks, but for the past 20 years I suspect you havent seen one like this. This isnt a copycat cookbook. in fact, if you start leafing through the recipes, youll be in for the shock of your life. Wheres the diet? youll say. Wheres the diet? youll say.

What happened to the austerity? No austerity, no diet, right? Wrong! What sort of diet is this, then? Just glance at the wonderful, mouth-watering recipes Fran Gare has prepared for this book. Yes, they appear nondietetic because theyre not fat-restricted. You quickly notice that oil, butter, and mayonnaise appear in them. Why, Dr. Atkins, this is not the food of weight loss! You tremble. (And, better yet, healthy.) But, I have to tell you that if youre relying on fat restriction to get you slim, this cookbook is certainly not for you. On the other hand, if, like so many of the people I meet, youve been trying fat restriction and getting nowhere, Ill hazard a guess that this cookbook and the diet principles that go with it are exactly what you need. On the other hand, if, like so many of the people I meet, youve been trying fat restriction and getting nowhere, Ill hazard a guess that this cookbook and the diet principles that go with it are exactly what you need.

You need a new start; new principles; a diet that works. The success I promise is not done by magic. Low-carbohydrate dieting is the answer, and that means the application of well-attested facts about overweight that youve probably never heard about. Quite simply, since the late 1970s a simplistic theory of weight loss that focuses obsessively on dietary fat and by implication teaches the old, stale doctrine that gaining or losing weight is just a matter of calorie consumption has ruled the roost. To know how simplistic it is to look at overweight that way, you only have to consider the different people you know, their different body types, and their different levels of appetite. Right away youll see that theres no necessary connection between how much you eat and how heavy you are or between eating a lot of fat and being fat.

Youve surely noticed that folks who eat bacon and eggs for breakfast arent consistently overweight. Nor folks who eat steaks or butter. Yet the restriction of fat has become the basis of a whole new weight-loss industry. Weight Watchers and its many imitators wage the battle of the bulge. Low-fat tips crowd the pages of womens magazines, and dire warnings resound from medical authorities on high. And, as a result, we as a nation are without question and by all statistical measures eating less fat.

The American public must be getting slimmer. Is it? Thats a question I can easily answer. NHANES, the major government survey that tracks the weight patterns of the nation, found just last year that from 1980 to 1990, the percentage of overweight American adults went up from 26 percent of the population to 34 percenta truly massive and astonishing 30 percent jump. If pudge-proneness is a virus, then tens of millions of us caught it even as we struggled to obey our antifat mentors. Food for thought here. I know I havent shocked you enough, so let me talk about eating.

After all, this is a book that promises to be a source of the richest and most diverse dining pleasure. Disguise it though they may, most diet cookbook authors want to teach you how you can like carrot sticks and granola, skim milk and skinless chicken, celery stalks and butterless toast. They set a hard task for themselves. In their attempt to deploy a few delicious salads (though no more delicious than the ones our own Fran Gare will reveal to you), they are fundamentally working from poverty. Good cuisine has always rooted itself firmly in luxurious fat. Thats why I feel confident youre going to relate to a diet and a cookbook that allows you New England Clam Chowder and Spicy Spareribs, Steak Au Poivre, Pt and Roast Chicken, Duck in Red Wine, and desserts like Cheesecake and Chunky Chocolate Ice Cream.

I can see your mouth has fallen open, partly from appetite and partly from disbelief. Dr. Atkins, youre saying, I heard you mention the merits of low carbohydrate dieting and I was perfectly willing to suspend my disbelief, but this is beyond the beyond. Ive been reading magazine articles for the past dozen years trying to wean me from these delights. Youre not serious!

So, what gives? Ill tell you frankly out of my experience in advising overweight patients for a quarter of a century. In spite of all the hoopla and hysteria of the preceding years, most overweight men and women are not particularly sensitive to dietary fat.

What makes them fat and keeps them fat is a disorder of their carbohydrate metabolism. The foods they cant handle are carbohydrate foods. Trying to lose weight by fat restriction is torture for them because it doesnt address the carbohydrate basis of their problem. Many of our major health problems and most of our weight problems are indeed nutritional, but they spring from eating the refined, processed, and devitalized food of the modern world, not from eating too many steaks or chicken breasts. Id like to assure you that the health-problem foods that are really waiting to ambush you are sugar and sweeteners, hydrogenated oils and white flour, margarine and soda pop. Do you realize that if youre overweight, theres a better than 90 percent chance that you have a problem with blood sugar and insulin levels? Theres a very good chance that you are or will become diabetic.

Youre putting yourself at risk for heart disease. You probably suffer from fatigue and irritability thats totally curable if you eat a low-carbohydrate diet. And theres sound scientific evidence for what Im telling you now that is largely being ignored. Id like to see you on the Atkins diet not just because it will slim you down remarkably, not just because its delightful to imagine eating the delicious recipes Fran has prepared for you, but because you deserve to be a healthy person. The Atkins diet is a diet that reverses hypertension, controls diabetes, ends fatigue, corrects many eating and digestive disorders, and greatly reduces allergies. Low-carbohydrate diets have often gotten a bum rap in the press and for that reason I hope that before you go on the Atkins diet youll begin by having blood tests and measuring your blood pressure.

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