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The New Atkins for a New You Cookbook: 200 Simple and Delicious Low-Carb Recipes in 30 Minutes or Less (2)
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About The New Atkins For A New You Cookbook: 200 Simple
Product Description With more than two hundred new recipes to support your healthy, low-carb lifestyle, the New York Times bestselling New Atkins for a New You Cookbook is a must-have guide for anyone who is looking for fresh, delicious ways to lose weight and keep it off for life.The New Atkins for a New You revolutionized low-carb eating and introduced a whole new approach to the classic Atkins Diet, offering a more flexible and easier-to-maintain lifestyle. But there’s one thing people keep asking for: more Atkins-friendly recipes. And that’s what The New Atkins for a New You Cookbook delivers—it’s the first cookbook to reflect the new Atkins program, featuring thirty-two pages of full-color photographs and hundreds of original low-carb recipes that are: QUICK: With prep time of thirty minutes or less SIMPLE: Most use ten or fewer ingredients ACCESSIBLE: Made primarily with ingredients found in supermarkets DELICIOUS: You’ll be amazed that low-carb food can be this fresh and tasty! Atkins is more than just a diet—it’s a healthy lifestyle that focuses on weight management from day one, ensuring that once you take the weight off, you’ll keep it off for good. And The New Atkins for a New You Cookbook features recipes with a broad range of carb counts, providing the perfect plan for a lifetime of healthy eating. About the Author Colette Heimowitz is the Vice President of Nutrition and Education at Atkins Nutritionals, Inc. She has more than twenty years of experience as a nutritionist, which includes the time she spent with Dr. Atkins as director of nutrition at The Atkins Center for Complementary Medicine. Visit the Atkins website at Atkins.com. Excerpt. © Reprinted by permission. All rights reserved. New Atkins for a New You Cookbook Chapter 1 A BRIEF LOOK AT THE NEW ATKINS DIET In a nutshell, the New Atkins Diet adheres to the underlying principles that Dr. Robert C. Atkins set forth four decades ago but includes modifications that allow for greater flexibility. Some of these subtle but substantial shifts are simply the result of a greater understanding of human metabolism and food science. For example, now that we understand that fiber doesn’t significantly impact blood sugar levels, it means that you can eat lots more high-fiber veggies than Dr. Atkins originally allowed. As the sales of The New Atkins for a New You evidence, even forty years after Dr. Atkins introduced his diet, interest in his low-carb diet remains high. Moreover, many individuals who don’t follow the program per se do watch their carbs. (If you’re one of those people, this book’s for you, too.) People also increasingly understand that going on any quickie diet to lose 10, 20, or even 100 pounds and then returning to their earlier way of eating won’t result in permanent weight management. Only by adopting lifestyle changes, including a regular exercise program, is it possible to maintain weight loss. Meanwhile, there’s also greater understanding on the part of the medical, nutrition, and research communities that the causes of obesity are more nuanced than once assumed. Most health professionals have slowly but surely come to understand that being overweight is not just a matter of overconsuming calories. It’s now widely acknowledged that it’s not just the quantity but also the quality of the food we eat that has played a major role in the obesity epidemic of the last several decades. THE MEANING OF THE WORD DIET Atkins is a diet in the primary sense of the word: a way of eating. It’s also a healthy way of eating. A large body of scientific research now associates heavy intake of sugar, white flour, and other refined carbohydrates with an increased risk for high triglyceride levels, low HDL (“good”) cholesterol levels, and elevated blood pressure. These markers play a large role in increasing the risk of developing heart disease, type 2 diabetes, and other disease conditions. In fact, more than sixty studies support the principle
