“People think that high-protein, low-carb diets have magical effects,” [Judy Phillips, nutritionist for the South End Community Health Center’s childhood obesity program and a consultant to Au Bon Pain,] says, when the reality is that water loss in the first few weeks of these programs is what leads to good news on the scale. Phillips, [Ellen Haas, founder of Foodfit.com and former undersecretary of agriculture], and [Bonnie Liebman, director of nutrition for CSPI,] are all concerned that the reduced-carb products will encourage consumers to add more goodies to their diets — with little regard for calories. Many are “refusing to accept the simple mathematics of calories,” says Phillips.
And so the old dieting logic comes into play: A calorie is a calorie. It doesn’t matter where it comes from. Balance and moderation are still key, says Haas. [Arnett]
Arnett, Alison. “Is a calorie just a calorie?” The Boston Globe. 17 March 2004. <www.boston.com/ae/food/articles/2004/03/17/is_a_calorie_just_a_calorie/> (22 March 2004).