Low-carb missionaries
Winnipeg Free Press
Monday, November 29, 2004
Page: D1
Section: Life
Byline: Healthy Living/Shamona Harnett
TO Victoria-based diet authors Harv and Patricia Haakonson, the low-carbohydrate phenomenon is far from dead. It's just reincarnated in a different form.
The two have spent countless hours over the last few months driving across the country, lately on icy, snow-covered roads. But they don't mind one bit. They feel it's worth braving the treacherous conditions to promote their brand of low-carb eating.
It's a message, they say, Canadians want to hear.
"In our experience, we don't see any less interest in low-carb diets. People want to eat healthy," Harv says, during a phone interview from a Regina hotel room. The retired physician and his wife shrug off reports that Canadians have given up on the low-carb trend that infiltrated the national mindset over the past couple of years.
The author team -- who tout themselves as "Canada's answer to Atkins, South Beach and Zone" -- will be in Winnipeg today until Dec. 1 to promote their latest efforts, Slow Carb For Life and All New Easy Low-Carb Cooking (ECW Press), their third and fourth books, follow-ups to two self-published books on the same subject, which, they say, sold 22,000 copies.
The Haakonsons expect their latest books, released in September, to generate the same interest. And while they admit many consumers are fed up with the extreme carb-cutting advocated in diets like Atkins, they say their moderate approach is just what people are looking for.
"'We think we're even a better response to Atkins," says Patricia. "We are trying to set ourselves apart from the other low-carb diets."
Low-carb advocates such as the late Dr. Robert Atkins, have promoted eating less than 20 grams of carbs daily (about the amount in a slice of bread) during the "induction phase." The theory? Carbs, foods that convert to sugar when metabolized, generate insulin, a hormone that helps the body store fat.
Atkins promoted nixing foods like bread and potatoes in favour of steak and butter. Doing so would allow the body to go into ketosis, a condition in which the body burns fat, rather than carbs, as fuel. As well, insulin production would be at a minimum.
Diets such as Atkins go against conventional wisdom that preaches cutting fat and increasing grains is the key to good health. Dietitians have been begging Canadians to take a more common-sense approach to eating, fearing diets such as Atkins contain too much artery-clogging saturated fat and not enough fibre.
But the Haakonsons say their approach to low-carbing is less extreme than other diets in the same genre. They promote eating carbs -- even in the weight-loss phase -- including fruit and bread. They key is choosing the right carbs -- unrefined, whole grain, high-fibre carbs, "the kind that slowly turn our blood sugar over time," says Patricia, noting that insulin is an essential hormone that should not be blamed for obesity. "It's the foods we eat that are to blame, not insulin."
She notes that eating carbs that are metabolized slowly in the blood don't require as much insulin production.
As well, ketosis -- an unpleasant condition that results in bad breath and body odour as the body is burning fat -- is not essential to weight loss, say the authors.
They should know what works. The pair have lost 80 pounds between them and have kept the weight off for almost five years, since they first discovered moderate low-carb living combined with exercise.
It was just before Patricia's 50th birthday when she decided to try a diet she came across at a physician's clinic while vacationing in California. When his wife modified her eating habits, Harv noticed a definite change. "It really got my attention. The thing I could see was her energy level. Before, she would have to have an afternoon nap. All of that disappeared," says Harv. "I started vicariously following along."
Harv says his doctor was amazed when his blood pressure and cholesterol levels went down a few months after he changed his eating habits.
"He said, 'What have you been doing, Harvey? You've found the fountain of youth.'"
Three years later, the couple wrote their first book, Easy Low-Carb Living. Patricia, a chef by hobby, put out a low-carb cookbook.
She says people are always surprised by how tasty her low-carb menu is. Daily meals include high-fibre cereal, berries, fish, chicken, eggs and vegetables. She makes a mashed potato like-delicacy with creamed cauliflower. Her baked goods are rich and include chocolate cake made with soy flour. Pie crusts are made with ground almonds.
The pair promote eating "good fats" such as those found in salmon, olive oil and flax.
Harv eats about 120 grams of carbs daily while Patricia opts for about 70 grams. "That's what makes our diet easy to do," she says. "We're not depriving ourselves."
The couple, obviously passionate about their work, have lobbied Health Canada to revamp their carb-laden food guide. Harv points to several studies he lists on his website he believes prove low-carbing is the key to good health.
But even if Health Canada doesn't listen, capturing the attention of everyday Canadians is enough for the Haakonsons.
"Meeting people during book signings who say we've changed their lives. That's what we're doing this for," Patricia says.
The Haakonsons will be at Chapters Polo Park tonight from 7:30 to 9:30 p.m. Tomorrow, they will visit Chapters St. Vital from 2 to 4 p.m. On Sunday, you can catch them at McNally Robinson on Grant from 7 to 9 p.m.
Their website is www.slowcarbforlife.com
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