When you hear Atkins, you probably immediately think “low-carb diet.” Most of us recall that name being synonymous with the fad of high-protein diets in the early 2000s. Now, the Atkins brand is resurfacing with a refreshed image and an attempt to break free of its previously held stereotypes.
A recent article in Advertising Age discussed the shifts in power at the diet food company and spoke with the current Chief Marketing Officer, Scott Parker. In addition to offering free online tools and selling Atkins brand foods in the grocery stores, Atkins is working to rework their image. Parker told Advertising Age that the company went off track several years ago and many lost sight of what the plan was really about.
“The diet fundamentally teaches you to eat a balanced menu, it never did tell you to eat nothing but bacon and eggs,” he said. “But that is what word-of-mouth became and people literally were doing their own makeshift diet and they didn’t have a very good experience because they didn’t do it correctly.”
They’ll be working hard to get their name out there, as the report stated Atkins Nutritionals, which did not return comment in time for publication, will be increasing their spending by 50 percent this year. This rebranding will take place as many similar diets have really hit the mainstream and one can assume Atkins wants to get a piece of that consumer pie.
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The name Atkins is synonymous with the low-carb diet fad of the early 2000s. However, that name means much more than a passing fad and the brand is continuing to release products that are intended to provide great food, healthy ingredients, and still remain lower on the carb scale. They just released three new frozen meals, and it looks like they accomplished their goal.
The three new frozen meal flavors are sesame chicken stir-fry, Italian-style pasta bake, and chicken marsala. They all average about 350-400 calories, about 25 grams of fat, and a nice rate of about 25 grams of protein. The meals net about 4-7 grams of carbohydrates per meal and they are appropriate for anyone at any phase of the Atkins Diet. Furthermore, the ingredients are pretty good too. Very few additives or “things that are hard to pronounce” on the label. The company boasts how they use no fillers in the meat, premium cuts of vegetables, real butter and natural creams in their sauces. This all sounds great, but the real test came when the meals were put to the taste test.
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With a new year comes tons of resolutions. Most people vow to lose weight with lots of exercising, but they forget to change their diet to accommodate their workouts. While a healthy diet can help shed pounds effectively, eating healthy doesn’t mean you have to deprive yourself. A healthy diet should leave you feeling energized and stabilize your mood, not to mention satisfied. With thousands of diets out on the market we recommend choosing from one of the four diets: low-fat diet, low-carb diet, low-sodium diet, and high-fiber diet.
When you combine the primary principles of each of these very basic diet ideals, you get a pretty well-rounded healthful approach to eating that can be summarized as “Paleo-ish,” according to Biggest Loser dietitian Cheryl Forberg, RD. Since you are eating no grains (low carb), no dairy (lower fat), nothing processed (no added sodium), and unlimited fruits and vegetables (high fiber) it becomes strikingly similar to the Paleo, or caveman, diet.
Bonnie Taub-Dix, author of Read It Before You Eat It and nutrition expert in New York, also commented on how all four diets could work well together if one chooses to eat a low-fat, low-carb, low-sodium, and high-fiber diet.
“We have a diabetes epidemic and a high-fiber and low-carb diet can help control blood sugar levels. There is a large percentage of people with diabetes who should keep an eye on sodium and fat intake because eating a low-fat and -sodium diet can control heart disease and blood pressure.”
Learn more about each of these diets and see how one or some might suit your health and weight loss goals.
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Betsy Schow’s weight struggles began early on in life. She recalls her childhood, growing up with two parents who both struggled with their weight and three siblings who were the stark opposite.
“I have three older sisters and they were always skinny little whips. It was obnoxious,” she joked. “When I was 12 my dad lost quite a bit of weight – 150 pounds – with Atkins and Fen-Phen. It was at that point that he not so politely pointed out that was I fat.”
Perhaps not so aware of her weight before that moment, Betsy’s struggles all of the sudden became a preoccupation. She did everything she could to try and lose the weight, testing out various diet and fitness programs but they all ended up leaving her heavier than she was before. It didn’t take long before this pattern left her fed up and willing to do just about anything to lose the weight.
At 5 feet 7 inches tall, Betsy weighed just shy of 220 pounds at her heaviest. A big push came when she tried to eat better over one summer in an attempt to finally get in a swimsuit and feel comfortable. But when she stopped nursing her youngest daughter that year she gained an unexpected 10 pounds in one month, which sent her to a sinking point.
“Between that 10 pounds and the scale I lost it. I broke down and realized I had to change,” she recalled. “Even then it started out pretty much the same but I needed to do something drastic because my doctor was warning me I was pre-diabetic.”
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