SUBSCRIBE

Breaking News on Food & Beverage Development - North AmericaEU edition | Asian edition

News > R&D

Read more breaking news

 

 

Dieters: Let them eat cake?

2 commentsBy Caroline Scott-Thomas , 08-Oct-2010
Last updated on 08-Oct-2010 at 09:45 GMT2010-10-08T09:45:00Z

Dieters: Let them eat cake?
Dieters: Let them eat cake?
Loading...

Six weeks ago a Kansas State University nutrition professor started a calorie-controlled diet based on high-fat snacks. FoodNavigator-USA caught up with Mark Haub and found that he is doing remarkably well.

Haub had expected to lose weight on the diet – and he has, 19 pounds so far – but what he has found surprising is that his overall health has improved too. That’s why he has decided to continue with the diet despite initially intending to quit after one month. Now he says that he will stop when he reaches 175 pounds, taking his body mass index (BMI) to under 25, within the recognized healthy range.

Haub says although he is eating (small) portions of junk foods, the diet was not intended to endorse any particular diet, rather to highlight that there is no strong definition of healthy weight loss, and to challenge preconceptions about obesity and diet-friendly foods.

2 comments (Comments are now closed)

let them eat cake

sounds like the Weight Watchers approach. You can anything as long as watch the overall calorie count.

Report abuse

Posted by Kathy
08 October 2010 | 23h582010-10-08T23:58:05Z

Let Them eat cake?

I would like to hear more about this. I am trying the South Beach Diet now.

Report abuse

Posted by Marion Hula
08 October 2010 | 18h092010-10-08T18:09:52Z

Saturated fat guidelines out, food guidelines in?

Get rid of nutrients and focus on foods in guidelines, says sat fat researcher

Benoit Lamarche

Saturated fat researcher, Laval University

'It's business as usual': Davisco Foods on Agropur takeover

'It's business as usual': Davisco Foods on Agropur takeover

Polly Olson

Vice President of Business Development, Davisco Foods International

Snack trends 2014: Euromonitor says popcorn and thins

Euromonitor: Popcorn and thins epitomize ‘indulgence without the guilt’

Popcorn has exploded and thins have sliced into action in snacking – both riding...

InHarvest: Legumes, pulses steal spotlight from animal protein

At the 2014 Research Chefs Association Conference & Culinology Expo, FoodNavigator-USA caught up with...

SFA head: ‘A little term called class action suits’ is prompting GMO removal

SFA head: ‘A little term called class action suits’ is prompting GMO removal

Genetically modified organisms are safe and there is a need and place for them...

Could oats be the next gluten-free star?

Could oats be the next gluten-free star?

Oats, when the supply chain ensures no cross-contamination, are a gluten-free cereal grain. So...

Fed up: Probiotic research veteran issues global call to action

Fed up: Probiotic research veteran issues global call to action

Veteran probiotic researcher professor Gregor Reid is not a happy man. It’s time the...

GMO-free Cheerios: Did General Mills buckle to consumer pressure? Will the move backfire?

GMO-free Cheerios: Did General Mills buckle to consumer pressure? Will the move backfire?

General Mills’ move to go GMO-free on its flagship Cheerios brand has caused quite...

Irish firm offers (cheaper) heat resistant probiotics for infant formula

Irish firm offers (cheaper) heat resistant probiotics for infant formula

Sinéad Doherty, PhD

Founder, AnaBio Technologies

Is personalised nutrition about to go public in a big way?

Is personalised nutrition about to go public in a big way?

Radek Sali, CEO,Swisse Wellness;

François Scheffler, head, BASF human nutrition;, Loren Israelsen, president, United...

Who is responsible for battling the big issues in food?

Who is responsible for battling the big issues in food?

From obesity to malnutrition and water scarcity, the world is facing an ever-growing number...

Taste beyond the tongue: How do other senses influence flavour?

Taste beyond the tongue: How do other senses influence flavour?

Professor Charles Spence

Head of the Crossmodal Research Laboratory, Oxford University

Yogurt makers expand when, who eats yogurt with new products

Yogurt makers expand when and who eats yogurt with different product platforms

Yogurt manufacturers are rolling out a wide variety of new products to drive consumer...

Organic check off could bring farmers into fold, clarify claims

An organic check off campaign could bring more farmers into the fold, clarify claims, OTA says

Demand for organic in the U.S. is soaring with more than 80% of families...

Expo West video, Popcorn has totally reinvented itself

Caught on camera at Expo West: Popcorn was a mature category and it’s totally reinvented itself

Ready-to-eat popcorn sales surged 60% to $750m between 2012 and 2014, while microwave popcorn...

One out of 13 children has food allergies, Enjoy Life Foods

Enjoy Life Foods at Expo West: One out of 13 children in North America has food allergies

One out of 13 children in North America has food allergies today compared with...

Dave's Killer Bread takes on the carb-bashers at Expo West

Bread is back! Dave's Killer Bread takes on the carb-bashers at Expo West

While retail sales of packaged bread have been pretty sluggish in recent years, one...

Cargill's Viatech platform deconstructs stevia leaf to identify better blends

Cargill's Viatech platform deconstructs stevia leaf to identify better blends

Cargill is “all in on stevia,” according to Scott Fabro, global business development director. ...

Beyond Meat, a meat-free solution for dinner every night of the week

Beyond Meat: ‘We want to provide a solution for dinner every night of the week…’

Beyond Meat - the California-based firm that claims to have unlocked the secret to...