Features

Local restaurants feed the fads

by Kristina Gawgry

Mention Atkins or South Beach in a discussion, and people may look puzzled. But these two diets, which promote the weight-loss benefits of low carbohydrate consumption, are the latest to capture the attention of weight-conscious Americans. Takoma Park eating establishments are doing what they can to keep up with the low-carb times, without changing drastically.

The Takoma Park Co-op Store is one of the local businesses that carries reduced-carbohydrate foods. The store does not specifically cater to the Atkins diet, but the option is there, according to Sue DeLettera of the co-op.

"We do have some low-carb products that are not traditionally low-carb, like pasta and cookies," she said.

Nationally, chain restaurants are embracing this trend and creating and promoting high-protein, low-carbohydrate menus. But locally owned restaurants are less likely to make similar changes. Most small businesses in Takoma Park have not implemented specifically diet-oriented dishes on their menus, but any dieter can find menu items to suit his or her plan.

"We always had Atkins-friendly options, but they were never labeled like that," said Philippe Duverger of Savory Café on Carroll Avenue. He has also incorporated low-carb breads and desserts into his offerings.

Many small businesses simply let their customers know that dishes can be adapted to their needs. The Middle Eastern Market is an example of a restaurant with this approach.

"We didn’t add anything [to our menu], but if they want to change anything [on their order] we can do it for them," said Hiam Hishmeh, who works at the Middle Eastern Cuisine.

Subway, one of the few restaurant chains in the Old Town Takoma Park area, has introduced "Atkins-Friendly" wraps and salads as part of its new low-carb menu.

Other fast-food and chain restaurants following the low-carb mania are Burger King, Ruby Tuesday, and TGI Friday’s. Even Heinz is planning to unveil low-carb ketchup.

Low-carbohydrate diets have provoked a heated debate on the medical implications that an unbalanced diet may have on overall health.

According to a study published last year by the University of Pennsylvania, the short-term benefits of the Atkins diet are much better than the traditional high-carbohydrate, low calorie diet. People lose weight in a shorter amount of time and "bad cholesterol" is decreased.

Other research, such as the study led by Dr. Neal Barnard, president of the Physicians Committee for Responsible Medicine, suggests negative long-term effects. Dr. Barnard found that adherence to a low-carbohydrate diet over time leads to increased risks of osteoporosis, colon cancer, and an increased chance of kidney stones.

The Atkins diet was created by Dr. Robert C. Atkins in 1972. He discovered that people who consumed two-thirds of their calorie intake from fat instead of carbohydrates lost significant weight. His guide book for a high-protein, low-carbohydrate diet, Dr. Atkins’ Diet Revolution, sold millions of copies and was on the best-seller lists five years in a row. Before he died in 2003, Dr. Atkins also published Dr. Atkins’ New Diet Revolution, Atkins for Life, and Dr. Atkins’ Quick and Easy New Diet Cookbook.

The South Beach diet was created by Dr. Arthur Agatston and prescribes a similarly high intake of protein but a balance between "good" carbohydrates and fat.