Low Carb Based On Science Fred Pescatore MD

Low Carb Based On Science Fred Pescatore, MD July 18, 2004 Las Vegas, NV

Moving Beyond the Fad • 48% Americans Trying to Control Carbohydrates • 26% Americans are Actually Controlling • • Carbohydrates Most are Eating 50% More Carbohydrates than they think they are New Declaration - “Low Carb is Dead” Good News - Trend can now become a Reality Main Stream Retailers Take Up Market Share

The Low Carb Peak Current State of the Industry • • Early 2000’s with Atkins and South Beach Atkins Nutritionals South Beach teaming with Kraft ABC declares very few Americans actually following SB, Atkins or the Zone • The Consumer is Confused and Getting Burned Out with Product Overload and Not Losing Weight • Low Carb at a Crossroads but can be Saved

The Health Food Store in Today’s Low Carb Environment • Looked upon as Primary Educator • Transition from Sugar Based, Carb Packing, • • Insulin Drugged-Out Society to Whole Foods Approach Act as a Half-way House Low Carb Must Move from Trend to Lifestyle to Health Entice the customer with something they want and get them hooked on something they need by educating them as to why they need it Create a base of customers who are successful

The New Weapons of Meal Destruction

Our current system is flawed Retail and Manufacturers have rushed to market products: • Unhealthful, Cheap Ingredients - including corn starch, corn syrup solids, enriched flour • Ingredients that have no place in the kitchen of any low carb dieter • Poor Food Quality • Products of No use to diabetics • Replacement of Sugar with Sugar Alcohols - no diminution in sweet tooth The results are • People not Losing Weight • Blood Sugar Rising, not decreasing This is because we have allowed the leader in the industry to move us in the wrong direction and directly to mass market

When Math Doesn’t Add Up Net/Effective Carbs - subtraction, subtraction - the wrong philosophy for long term success and long term health Marketing Gimmick - invented as response to FTC crackdown Sugar Alcohols = GI discomfort and customer dissatisfaction Must Decrease America’s Sweet Tooth Soluble vs. Insoluble Fiber- how to count? Total Carbs count for weight loss Net Carbs May Count for Maintenance Both the health industry and the big manufacturers continue to manipulate the supplement and food supply, label and ingredients and exert influence on the FDA and FTC

FDA Low Carb Ruling Most Likely Scenario • Total Carbs – Fiber = Net Carbs • No distinction between soluble v insoluble fiber • 8 grams of carbs will be considered “low carb” = 32 calories (traditional stance) per serving • Allow ALL manufacturers to subtract fiber, including farmers who can subtract for vegetable fiber in the fruits and vegetables they grow • Sugar alcohols will not be subtracted although the ADA stance is to allow for subtraction of half the amount None of this is based in science, but by recommendations of multiple committees.

THE FUTURE OF LOW CARB DIETING • Marriage of Low Carb with the Mediterranean Approach • Wellness Approach to Weight Loss - Healthy Eating as Key • Lean Protein, Vegetables, Fruits, Nuts, Seeds, Whole Grains, Moderate Alcohol Consumption • Builds on and Goes Beyond the Popular Low Carb Diets by increasing Monounsaturated Fats • Whole Foods - Minimally Processed and Optimally Nutritious • Portion Control- realistic and actual

The Most Popular Diets Hamptons Atkins South Beach Philosophy Low Carb & Ultra Low Mediterranean Carb Low Carb Induction No Yes Food Choices Lean Proteins, Protein and Processed healthy oils, fat, false low foods etc. carbs Focus Health and Wellness Weight Loss

Fat Choices in these Diets Hamptons Atkins South Beach Fats Monounsaturated Saturated Fats Macadamia oil, Fats replace Olive Oil carbohydrates Canola Oil, egg/fat substitutes Contradiction No Yes

Why a New Diet Paradigm? Obesity Statistics • 80% of All Americans > BMI greater than 25 • 33% of all children are obese • 60% of all Americans are overweight or obese • 145, 000 adults are overweight or obese • 18 million kids are overweight or obese • Double the rate of 30 years ago • Increased 50% in the last 10 years • Increased 80% since 1980

Obesity Directly Affects: • Cardiovascular disease • Stroke, high blood pressure, Lp(a), • • cholesterol levels, C-reactive protein and Homocysteine levels Diabetes Increased mortality and morbidity Increased risk for cancer Second Leading Cause of Death

The Insulin Connection • Since 1980 - Increase in corn syrup consumption to 20% of our carb calories for a total of 10% of our total carbs (up to then, carb consumption was relatively steady) • Switch from whole grains, vegetables and fruits to simple carbs and sugar • Skyrocketing Obesity and Diabetes Rates • Increase in Sugar and Simple Carbs leads to Increase in Insulin Production and Insulin Resistance

How Do Low Carb Diets Work? Lower carb consumption will: • Decreasing Insulin Resistance • Decreasing Glycemic Load • Increase Thermic Effect of Foods This produces: • Positive Outcomes in Lipid Management, Lp(a), Homocysteine, Blood Sugar control (short and long term), CRP, weight loss and overall mortality

The Truth About Fats • • Most Important Part of the Food Chain Try to Eliminate trans fats Avoid processed and damaged oils Reduce pro-inflammatory Omega 6 Increase anti-inflammatory Omega 3 Goal = a 1: 1 balance of 3 to 6 Emphasize monounsaturated fats According to NCEP and AHA, 80% of the fat should be monounsaturated • American Journal of Cardiology - July 7 landmark study on inflammation

Choosing the best oil– Macadamia-Why? • Highest (up to 85%) in monounsaturated fats • Ideal 1: 1 ratio of omega 3: 6 • 15 -20% Palmitoleic Acid (anti-microbial like Lauric Acid); highest in oleic acid (omega-9) • 4 times more E than olive oil • Smoke point 410º • Olive Oil will break down at 360 º Where are there other monounsaturated fats? • Avocados, sunflower seeds, olives, and some nuts

WE NEED A PYRAMID FOR EACH FOOD GROUP The Protein Pyramid • Lean Protein Sources - wild fish, poultry, pork and red • • • meat Decrease emphasis on processed meats like bacon Beans and Bean Products - adjuki, broad, kidney, black turtle, pinto, lima, mung, peas (legume), soy, black eyed peas, chickpeas, lentils, natto, tempeh, tofu (Category A = mung, adjuki, soy, tofu, chickpeas and natto) Sea Vegetables - arame, hijiki, kombu, wakame, nori and dulse (not as high in protein as beans) Cheeses, Nuts and Seeds Whole Foods - not protein isolates

Vegetable Pyramid • Vegetables: Salad (<10% carb) • Vegetables: Most (<30% carb) • Vegetables: Starchy - these include potatoes, corn and peas Fruit Pyramid • Encourage Melons, and Berries • Next up is Nectarines, peaches, plums, grapefruit, etc. • Avoid Tropicals The Grain Pyramid • Whole Grains - the word, “whole” must appear in the ingredient list, not on the label • Brown Rice - explore alternate grains like quinoa, amaranth and spelt • Whole Cereal Grains - buckwheat, oats, sorghum

Why The Hampton’s Diet • Sane approach to weight loss and wellness - no • • • food demonization Return to Health Industry Roots - back to whole foods, nutritional supplementation and away from packaged foods Take the power back from the large food companies and don’t follow their poor examples Discourage over-consumption Encourage consumption of low carb vegetables and non-sugary fruits that are seasonal & local There is more to health than convenience foods!

The Health Wave of the Future • • • Avoids trans fats like the plague Lower intake of unhealthful omega-6 fats Chooses healthy Monounsaturated fats Reduces saturated fat by using lean meats Supports organic food production and lower pricing • Increase consumption of Whole Foods • Less sugar alcohol consumption and change behaviors - better products won’t replace bad behaviors

Trends to Watch • Hamptons Diet Phenomenon • Stick together to fight Mass Market take- over of low carb • Evolve Low Carb to Mean Health and Not a Fad • Manufacturers Getting Back to Health Food Roots - Creating Healthy, Tasty Products • Industry Needs a New Leader

Contact Information Fred Pescatore, MD 274 Madison Avenue - Suite 402 New York, New York 212 -779 -2944 www. hamptonsdiet. com Book Signing - Booth 1629 - 1 P 2 P