The Sonoma Diet

[James L]

Does anyone have any comments as to whether or not this is a good book to buy? Thanks in advance.

[Gaelen]

James, you can actually see 'inside' the book and read 70+ reader reviews plus a selection of editorial reviews at this link:
http://www.amazon.com/gp/product/0696228319/102-4888012-3904135?v=glance&n=283155

I can usually get a sense of what the book is going to be like by visiting the diet's website, too...so unless you're looking for some new recipes (Oil Free Herb dressing, anyone?) I'm not sure I'd buy it. And I collect these kinds of books...but even I have a few others on the list before I take a look at The Sonoma Diet.

But hey, if you buy it, give us all a review, okay? :0

[mcsblues]

I haven't read it, but I did a bit of a search on the net and it appears to be a low fat (particularly anti saturated fat) not very low carb ('whole grain' breads and cereals are encouraged - but added sugar and refined carbs restricted) diet which hides under the 'Mediterranean' diet tag (there is no such thing). Olive oil and canola oil are given equal billing as 'healthy' (there is a big difference in omega6 content for a start!).

So personally I would save your money. If you want something to read which complements the Eades approach (after reading PP and especially PPLP) then I would suggest Life Without Bread (Lutz) or Neanderthin (Audette) would be good choices.

[James L]

Thanks for the replies. The author is going to be in my area soon for a book signing and discussion. Any tough questions I should ask her?

[Gaelen]

Maybe, "what are your qualifications for writing a diet book?"

[LisaS]

from the book flap:
About the Author
Connie Guttersen, R.D., Ph.D., is a leading nutritional and dietary expert on the health benefits of diets inspired by the eating styles and influences of Mediterranean, Latin American, and Asian cuisines. As a registered dietitian and nutrition instructor at the world famous Culinary Institute of America, Dr. Guttersen has spent her career focusing on developing flavorful and nutritious approaches to healthy eating and weight reduction. Her many accomplishments include developing the Standards of Care for the Obesity Treatment Center in Bellevue, Washington, as well as serving as a nutritional and dietary consultant for a broad range of corporations and Fortune 500 companies, such as Kraft, Nestlé, Sodexho, Marriott Hotels, Radisson Hotels, and Panera Bakery Café, among others. In addition, her background includes serving as an instructor on nutrition and food science at Texas Christian University, where she earned her undergraduate degree in nutrition and dietetics. She has also been a guest lecturer for international food and dietary conferences around the globe. Dr. Guttersen is a resident of Sonoma, California, and a contributing author to the Techniques of Healthy Cooking from the Culinary Institute of America.

[James L]

Here's an interesting review of the book:

http://www.latimes.com/features/health/nutrition/la-he-sonomareview20mar20,1,7104746.story?coll=la-health-nutrition-news

[mcsblues]

Thanks for the replies. The author is going to be in my area soon for a book signing and discussion. Any tough questions I should ask her?

Skip down to the Reuben response. You don't necessarily have to call her an "ignorant twit" but it would be funny if you did!!http://www.oasisinet.com/forum/images/smiles/icon_lol.gif

http://www.theomnivore.com/Straight%20out%20of%20my%20inbox%2013.html

Seriously you might ask her why as Anthony regularly points out, that;

"There has (never) been a single tightly-controlled clinical trial that has produced any reduction in CHD mortality that can honestly be attributed to saturated fat restriction or cholesterol-lowering".

In fact you could print out this study which actually shows the opposite is true (that higher saturated fat intake is protective - ie there is an inverse association between SFA intake and atherosclerotic progression)

http://www.ajcn.org/cgi/content/full/80/5/1175

[James L]

Thanks, Malcolm, I'll check out those Web sites.

Here's an article she wrote on "Syndrome X: Prescribing the Right Carbohydrates" that provides some additional info on her nutritional views:

http://www.calolive.org/nutritionists/findings/findings_2001q2.html

[mcsblues]

Thanks, Malcolm, I'll check out those Web sites.

Here's an article she wrote on "Syndrome X: Prescribing the Right Carbohydrates" that provides some additional info on her nutritional views:

http://www.calolive.org/nutritionists/findings/findings_2001q2.html

Yes well after reading that, perhaps my suggestion to call her an ignorant twit is not so silly after all, as her ignorance and/or bias is clearly demonstrated.

As the Eades point out Reaven's paper demonstrates that 75% of the population is insulin resistant to some degree (not 25%) and what so many of these fat phobic authors fail to appreciate is that the health benefits of a true low carb diet arrive within weeks of the adoption of a healthy low carb diet, long before significant weight loss - and of course this is significant indication that insulin resistance and the other Syndrome X factors are not caused by accumulation of fat - but that weight gain is just one of the symptoms of poor insulin and glycemic control brought about by the sort of high carb diet she proposes.

[Gabriel Guzman]

Some say 'the bird is known by its feathers...' Well, her feathers are saying a whole lote not about her degrees but her credentials as a 'renouned nutritionist'. People who pursue a doctoral degree and are proud to show ther 'Ph.D.' part after their names should at least live up to the tremendous effort they had to endure to earn that degree. Usually, that means that by


the time your examining committee (or an 'opponent' as it was my case) shake your hand, you've learned to develop a very critical mind, capable to distinguish between solid and not so solid science behind the field of interest, and sometimes, if you're curious enough, about other fields as well.

In her article Syndrome X: Prescribing the Right Carbohydrates (http://www.calolive.org/nutritionists/findings/findings_2001q2.html), it is clear that many of her views about nutritional approaches that advocate for a reduction, restriction or mere cutting out of dietary carbohydrates are nothing but a repetition of what other, equally misinformed, have already said. But don't take my word for it, here's the birds' colors (my emphasis):


Syndrome X: Prescribing the Right Carbohydrates by Connie Guttersen, RD PhD, author of the Sonoma Diet


Syndrome X and insulin resistance are most common in adults who carry their excess body fat as a spare tire or around the waist and upper body. This type of body fat distribution, also referred to as the apple, in contrast to the pear or lower body fat deposits, is a know risk factor for coronary heart disease and diabetes. The abdominal fat deposits which carry the most risk are those which are situated deep inside and around the organs (visceral) as compared to the fat deposits just under the skin (subcutaneous). Visceral fat cells have different characteristics than subcutaneous fat cells. They are more metabolically active and promote elevated blood glucose and triglyceride levels, as well as insulin resistance.


Well, true, abdominal (visceral) fat are associated with higher risk for coronary heart disease. However, the causality has not yet been established. In fact, a study by Nielsen and co-workers published in the Journal of Clinical Investigation (http://www.jci.org/cgi/reprint/113/11/1582?maxtoshow=&HITS=10&hits=10&RESULTFORMAT=&author1=Nielsen&andorexactfulltext=and&searchid=1&FIRSTINDEX=0&sortspec=relevance&volume=113&firstpage=1582&resourcetype=HWCIT) the researchers report the results of a study that sheds new light on portal and systemic fatty acid kinetics in human subjects. By using sophisticated tracer methods in conjunction with mathematical modeling and technically demanding catheterization procedures, these investigators evaluated regional leg and splanchnic (i.e. intestine, spleen, pancreas, liver, and visceral fat) free fatty acids (FFAs) metabolism and were able to determine the relative contributions of FFAs released from visceral fat into the portal and systemic circulations in lean and obese men and women.

The results of this study demonstrate that the release of free fatty acids (FFAs) into the portal vein from lipolysis in visceral fat depots increases with increasing amounts of fat. However, the relative contribution at any individual visceral fat mass was quite variable. For example, in subjects with approximately 150 sqare cm (sq cm) of visceral fat, the percentage of total FFAs delivered to the liver that were derived from visceral fat ranged from 0% to 45%, and the relative contribution of FFAs from visceral fat was lower in some subjects with a larger amount of visceral fat (about 300 sq cm) than it was in others with a small amount (about 10 sq cm). Therefore, although there is a direct relationship between visceral fat mass and its contribution to hepatic FFA metabolism, it is impossible to determine which individuals have a high rate of visceral FFA flux based on analysis of body composition and fat distribution alone. More importantly, the relative amount of portal vein FFAs derived from visceral fat was much less than the relative amount derived from lipolysis of subcutaneous fat. Nielsen and colleagues also found that only approximately 5% and 20% of portal vein FFAs originated from visceral fat in lean and obese subjects, respectively. The effect these additional fatty acids may have on insulin action in the liver is not known, but these data demonstrate that visceral fat is not as important as subcutaneous fat in supplying FFAs to the liver in lean or in most obese persons. If fatty acids released from visceral fat contribute to insulin resistance in skeletal muscle, these FFAs must escape metabolism by the liver and enter the systemic circulation. Nielsen's study shows that only about 6% and 14% of the total FFAs that appear in the systemic circulation in lean and obese subjects, respectively, enter from the hepatic veins draining the liver. Moreover, [/b]most of the fatty acids that pass through the liver are derived from lipolysis of subcutaneous fat[/b], which releases FFAs that are ultimately delivered to the liver through the portal vein (about
80% of hepatic blood flow) and the hepatic artery (about 20% of hepatic blood flow). Therefore, very few fatty acids released from visceral fat itself are ever seen by skeletal muscle in either lean or obese individuals.

In other words, excessive fatty acid release from visceral fat is unlikely to be a major factor in the pathogenesis of insulin resistance in skeletal muscle because it represents a very small percentage of total FFAs delivered to muscle tissues.

Perhaps Dr. Guttersen's views derive from earlier studies from the late 80s and beginning of the 90s, that showed that visceral adipocytes are more lipolytically active than subcutaneous adipocytes in vitro, suggesting that the association between greater amounts of visceral fat and the metabolic complications of obesity may reflect excess FFAs originating from visceral adipose tissue lipolysis. However, until the study published by Nielsen, the relationship between visceral fat and splanchnic FFA kinetics had not been assessed in humans. It's important to understand that just because something can be observed in vitro, which means in cultured or isolated cells that we maintained in a petri dish, it doesn't necessarily mean that said phenomenon occurs in vivo (i.e. in the body itself). Cells in the body are surrounded by other cells and organs, and are continuously being bathed in hormones, neurotransmitters, nutrients and a million other things that make them react in different ways. When we culture cells, particularly adipocytes, in isolation, we are in many ways inducing an artificial environment that may or not reflect what happens in vivo. As Nielsen and co-workers have now shown in vivo, things may not be as everybody has been assuming all these years and we may indeed have an argument in defense of visceral fat. That doesn't mean that we should carry that tire around our waists but the relationship between that phenotype and insulin resistance should be taken with a big pinch of salt in view of more recent observations.


Syndrome X: Prescribing the Right Carbohydrates by Connie Guttersen, RD PhD, author of the Sonoma Diet


Unfortunately, the general idea is that ketosis is a good condition which promotes weight loss, energetic feeling or euphoric feeling, while greatly minimizing the risks. From a nutritional perspective, these plans do little to emphasize the different types of carbohydrates, especially within the complex carbohydrate section: fibrous, non-refined vs. starchy, non-fibrous carbohydrates. Plus, there is minimal discussion on the difference between the different types of dietary fat and proteins (animal vs. plant) and of the potential deficiency of protective nutrients such as antioxidants, phytochemicals, and fiber.

These plans often result in a decreased intake of fruits, vegetables, beans, legumes, and whole grains. Another risk is the potential increase for saturated fat consumption, a well-known risk factor for heart disease. These diets are quite popular; especially since short-term weight loss does occur. However, much of this is due to water loss, resulting from the lower carbohydrate and calorie intakes.


Ok, let's review... she hasn't read all the 'best sellers' she mentioned. If she had, she should be aware that, at least Protein Power 1) doesn't make much emphasis on ketosis for weight loss but explain what exactly is ketosis, 2) does differentiate between different types of fats, actually explaining why there's nothing wrong with saturated ones, 3) down to the practicalities, doesn't limit the amount of green leafy (which are normally fibrous) vegetables, 4) does explain in detail about the potential deficiencies of important micronutrients (vitamins and minerals) when fat and animal protein are neglected and when non-starchy vegetables are missed from the list of good things to it... The list goes on and on, but since you've already read Protein Power and know what this is all about, you could actually educate Dr. Guttersen about her misconceptions about this and probably other nutritional approaches that encourage the reduction of dietary carbohydrate.

When you find people like Dr. Guttersen, there is a question that is unlikely they'll know how to answer:

You say that those 'diets' that advocate for a reduction in carbohydrates are dangerous... aside for the myths about ketosis and the alledged deficiency of micronutrients, could you mention at least one disease casued by deficiency of dietary carbohydrates? Could you mention at least one casued by deficiency of either dietary protein or dietary fat?

This question always causes a frown because in all their expertise, there's never been a disease caused by not eating carbs... that is besides boredom.

It's so easy to dismantle Dr. Guttersen's misconceptions one by one (respectfully that is, and always evience-based, rather than evidence-biased). I've already started with a few but I'll let you take over now. The positive aspect of reading what so called 'experts' have to say is that it provides a great exercise for those who would like to understand exactly the science behind what we do. Even for the non-scientist, but well educated/informed individual, the rebuttal (or refutal) of arguments like those presented by Guttersen provide a great 'training camp' that keeps their minds sharp.

Curiously, the studies presented by Dr. Guttersen have already been refuted by other researchers, even though their experimental design could've been better, the results still indicate that the great health experiment that was supposed to show that fat makes you fat (without considering the aid of the sugary cover) was, at best, the longest, most expensive investment on an non-educated guess.

Even those who still think that carbohdyrate restriction cannot be recommended at this point (because more studies are needed, etc, etc, etc), recognize this (emphasis mine):


The case for low carbohydrate diets in diabetes management
Surender K Arora and Samy I McFarlane. Nutrition & Metabolism 2005, 2:16 (http://www.nutritionandmetabolism.com/content/2/1/16)


...the dire objections continually raised in the literature appear to have very little scientific basis. Whereas it is traditional to say that more work needs to be done, the same is true of the assumed standard low fat diets which have an ambiguous record at best...

[James L]

Thanks for your extended commentary, Gabriel. I'll reread it and see how I might be able to use it, and the info that Malcolm provided, in a "bookstore discussion" (if I attend).

She was also a featured presenter at the 38th annual meeting of the Society for Nutrition Education in Orlando, FL, in July 2005:

"Opening Reception: Saturday, July 23, 6:30 – 8:30 p.m.
Sponsored by the Naturally Nutrient Rich Coalition
At the Opening Reception, don’t miss an interactive culinary presentation led by Connie Guttersen, RD, PhD, expert from the Culinary Institute of America at Greystone, who will highlight the great taste of naturally nutrient-rich foods. The evening will also feature an assortment of naturally nutrient-rich appetizers and refreshments."

I did look through her book today, originally with the intent to buy it. However, after reading parts of it, I came away with mixed feelings. Although I'll have to give it a second look, and probably buy a copy, if I decide to attend the discussion event.

#############################################

Here's another session description from the SNE conference:

"Educational Session: Sunday, July 24, 1:00 – 2:30 p.m.
Sponsored by the Naturally Nutrient Rich Coalition
Eating Naturally Nutrient-Rich Foods First: Empowering Americans to Live the Dietary Guidelines and MyPyramid
Learn more about putting power on Americans’ plates. During this session Adam Drewnowski, PhD, Center for Public Health Nutrition, University of Washington, will provide rationale for a nutrient density index. Connie Guttersen, RD, PhD, Culinary Institute of America at Greystone, will show you how to encourage people to enjoy naturally nutrient-rich foods as part of great-tasting meal concepts, and Merrill Shugoll, Shugoll Research, will explain how to utilize new consumer-tested messages and user-friendly materials to show Americans how to implement the Dietary Guidelines and MyPyramid."

#############################################

And the beat goes on!

[mcsblues]

Just thought I add this article by Sally Fallon and Mary Enig (who knows a thing or two about fats!) about the true nature of the "Mediterranean diet". Its is slightly dated. Ancel Keys of the fraudulent 'Seven Countries Study' is no longer with us, but it does show just how dated (and wide of the mark) Guttersen's supposedly original ideas really are!

http://www.westonaprice.org/traditional_diets/meddiet.html

[James L]

You say that those 'diets' that advocate for a reduction in carbohydrates are dangerous... aside for the myths about ketosis and the alledged deficiency of micronutrients, could you mention at least one disease casued by deficiency of dietary carbohydrates? Could you mention at least one casued by deficiency of either dietary protein or dietary fat?

This question always causes a frown because in all their expertise, there's never been a disease caused by not eating carbs...

Gabriel, is it an established fact, accepted by most/all of the medical community, that there is no known disease that is caused by a deficiency of dietary carbohydrates?

I just want to be sure that anything I might put forth in a public discussion forum as fact, is indeed factual (insofar as it is possible to know that). Thanks in advance.

[Gabriel Guzman]

Gabriel, is it an established fact, accepted by most/all of the medical community, that there is no known disease that is caused by a deficiency of dietary carbohydrates?

I just want to be sure that anything I might put forth in a public discussion forum as fact, is indeed factual (insofar as it is possible to know that). Thanks in advance.

There is no disease cased by deficiency of dietary carbohydrate. Whether that is accepted by most of the medical community I don't know. Somebody may come up with saying that if you don't eat carbohydrates you have deficiency of this or that vitamin. In fact, isn't that the all-timer regarding the criticism to carbohydrate control? For example, the idea that reducing or eliminating bread and pasta from the diet makes you fall into vitamin deficiency is misleading becasue you find not only more types but also more amount of those vitamines in green, leafy vegetables where the dietary carbohydrate is neglectable. So, whether the statement is acceptable for the medical community doesn't negate the fact that there is no reported disease caused by deficiency of dietary carbohydrate.

[James L]

So, whether the statement is acceptable for the medical community doesn't negate the fact that there is no reported disease caused by deficiency of dietary carbohydrate.

Thanks for the follow-up!

[James L]

I attended the event and enjoyed the opportunity to engage in a one-on-one discussion of nutrition with Dr. Guttersen. I am convinced that she sincerely and keenly wants to understand and promote "optimal human nutrition" (my choice of words, not necessarily hers). Her Sonoma Diet/Lifestyle does not focus on protein, but does appear to include adequate protein at each of the usual three meals per day. She also does not provide any info (that I could see) on effective carb counts (since she apparently does not conisder this to be an important issue), although she does group vegetables into 3 tiers. She also values flavor, taste, slow mindful eating, etc., and I concur with those valuations.

She has not read Protein Power or Protein Power Lifeplan. However, now that she is aware of the Eades' program and their books, perhaps she will find the time to read them.

On page 15 in her book, she states that:
Low-carb is a strategy that cannot be maintained because it's unhealthy and unsatisfying. ... (bold added) During the Q&A, after her overview talk, I asked what her basis was for that statement. I do not recall her response in detail, but her answer was not convincing. I stated that I have been following PP and PPLP for eight years now (my own version, somewhere between the Dilettante and the Hedonist versions). I recently had a physical exam and my blood work was all normal and my physician stated that I was in excellent health. So I know from direct, personal experience that her statement on page 15 is, at best, an untrue generalization. She appears to be misinformed or underinformed about a low-carb strategy such as the PP/PPLP approach to nutrition. I don't see how she, in good conscience, can continue to make such a statement. Because she is now aware that there is a worldwide community of knowledgeable individuals who have tried other diets, then found PP/PPLP and concluded that PP/PPLP is the best approach currently available for optimal nutrition, and weight loss when desired. It appears that most members of this board believe that the PP/PPLP strategy can be maintained as an ongoing lifestye, is very healthy, and is at least reasonably satisfying.

Because of her evident interest in great nutrition, I spoke with her again after the Q&A and invited her to visit this discussion board and learn more about this low-carb approach to nutrition. And I invited her to rebut any statements here that she believes to be inconsistent with sound science or nutritional research. I cautioned her not to be overly offended by or to take too personally some of the remarks that have already been posted in this thread.

I do not know if she will have the time or the inclination to join as a member and participate in our discussions. Although, in my opinion, it could be beneficial to both Dr. Guttersen and the members of this board to engage in a healthy and vigorous (but friendly) discussion of various approaches to nutrition. I know that Dr. Guttersen believes strongly in the value of the program described in her book. And she makes many good points about what she refers to as "Power Foods", such as spinach, blueberries, almonds, olive oil, etc. I also know that I and the members of this board believe strongly in the PP/PPLP approach (and all or almost all of us base our belief on direct, personal experience).

I have no quarrel with nine of her Power Foods. However, I am not convinced that grains, even whole grains (which she rightly insists on over refined grains) deserve a slot on the list, especially when lean, high-quality, complete protein is not included. I believe that a clear focus on protein is necessary.

*******************************************
For what it's worth, I just wanted to provide a summary of what I've learned about The Sonoma Diet. It appears to be selling well and reaching a large number of people interested in improving their nutrition. I would describe it as a low-science, grains and vegetables focused nutrition strategy (admittedly this is an oversimplification, and I'm referring to the main text--she does include a list of numerous references). I prefer the higher science content of the PP and PPLP books. Although I also recognize that most diet book readers probably do not want any more science than Dr. Guttersen does include in her book.

[Billie]

Good for you James in taking the time to prepare and then talk with her.You are the example she needs to see! Thanks for doing that

[Gabriel Guzman]

James, I'm glad you found the time to attend and speak with Dr. Guttersen. I'm also glad you had a chance to share your personal experience with her and thank you for the update on how the event turned out.



I do not know if she will have the time or the inclination to join as a member and participate in our discussions. Although, in my opinion, it could be beneficial to both Dr. Guttersen and the members of this board to engage in a healthy and vigorous (but friendly) discussion of various approaches to nutrition. I know that Dr. Guttersen believes strongly in the value of the program described in her book. And she makes many good points about what she refers to as "Power Foods", such as spinach, blueberries, almonds, olive oil, etc. I also know that I and the members of this board believe strongly in the PP/PPLP approach (and all or almost all of us base our belief on direct, personal experience).


I would also like to see those who bash this plan on the basis of being 'unhealthy' to join and discuss it in depth, but somehow, I don't see that happening, particularly if people have spent years building their careers and reputation on the 'established' dietary 'wisdom'.

I remember when I decided to put PP to the test (I started the plan with a lot of skepticism because the scientific basis seemed so counterintuitive to me at the time), trying to find the scientific flaw. That was almost seven years ago and I'm still trying to find the flaw. Room for improvement? Always. Flaws? Haven't found one yet. So, it was hard for me to 'eat crow' back then when I decided to 'unlearn' whatever I thought I had regarding human metabolism and nutrition and start from scratch, from the reviewing of the fundamentals of the sicentific basis of the current dietary guidelines, to new learning from other fields such as Anthropology to understand where do we come from, or course from the physiological and evolutionary point of view. It's been a heck of a ride but the pay off has been unimaginable. From personal experience, I know it takes a lot of guts to admit that we're wrong and to start from scratch and we all know that fear is the number one obstacle to try new things or seek new knowledge, even when we recognize the potential benefits.

Thanks again for the update!

[dvdmon]

If I understand correctly, she hasn't bashed our particular plan, but rather "low carb." I think the problem is that PP is partly categorized as a low-carb diet. Those of us who read into different dietary approaches understand the nuances (and the not so subtle differences) between various plans out there, but unfortunately for those who don't take the time to do this, they simply lump everything together as the same thing as the Atkins diet. While Atkins was a pioneer in many ways, he was not the most effective spokesman for low-carb. The emphasis of his books for many years was about getting to eat the foods that were being forbidden, and not much about the science of why eating a certain way was more healthful. Add to this the big Atkins bubble of 2004 (or was it 2003?), where everyone and his brother jumped on what they thought was the Atkins diet (but which may have been at best a charicature based on critics misinformation or at worste a completely wrong interpretation), and then jumped off of it a few months later when they got sick of eating meat, cheese and lettuce and little else.

It's unfortunate, but even now, I think the vast majority of people out there simply think "Atkins" (and by this I mean the charicature) when they hear "low carb." Few people know about the various alternate approaches like Protein Power...

[James L]

So, whether the statement is acceptable for the medical community doesn't negate the fact that there is no reported disease caused by deficiency of dietary carbohydrate.
During the Q&A, I also asked Dr. Guttersen to name one disease that was caused by a deficiency of dietary carbohydrate.

As you anticipated, she did not name any specific disease. In her response, she did mention electrolyte imbalance and diuretic effects as potential consequences of a low-carb diet.

[James L]

It's unfortunate, but even now, I think the vast majority of people out there simply think "Atkins" (and by this I mean the charicature) when they hear "low carb." Few people know about the various alternate approaches like Protein Power...
You're on target with your comments, dvdmon. During the Q&A, I first asked what low-carb books she had read. She hesitated, seemingly unsure how to answer the question, and I do not recall that she named any particular books. So my next question was more specific, asking whether she had read Protein Power or Protein Power LifePlan. She did not recognize either book title.

As I'm reading through her book, I can certainly see some overlap between her plan and the Eades' plan, although she takes more of a "leave the science to me" approach, meaning the science content of the main text is, in my opinion, "low."

She groups vegetables into 3 lists, Tier 1, 2 and 3. Tier 1 vegetables are those with a low ECC value (a concept she does not use). The Tier 3 vegetables are those with a higher natural sugar content--they are not allowed during Wave 1. Wave 1 is a 10-day induction period designed to break the sugar/white bread/white flour/white rice/white potatoes/desserts/etc. habit. Wave 2 is the continued weight loss period, and Wave 3 is after you reach your desired weight. So you can see some correspondence between The Sonoma Diet and PP/PPLP.

Although apparently including adequate protein in each meal, she doesn't focus on protein. Instead she focuses on whole grains and vegetables. I think it is necessary to have a clear focus on adequate protein.

She also does not include any discussion of the evolutionary aspects of human metabolism, which I believe is a serious omission (but I guess it's consistent with her low-science approach). Our ancestors were eating large and small game animals, fish, berries and other fruit, nuts, non-starchy vegetables, and an occasional honey treat 700 million years ago, apparently without any serious diseases (although I acknowledge that we're dependent on anthropology and paleolithic studies to draw that conclusion). Agriculture, with grains, started about 10,000 years ago. Our metabolism didn't change overnight and probably hasn't changed much yet. To focus on grains does not seem consistent with what we know about the evolutionary history of human metabolism.

[Gabriel Guzman]

During the Q&A, I also asked Dr. Guttersen to name one disease that was caused by a deficiency of dietary carbohydrate.

As you anticipated, she did not name any specific disease. In her response, she did mention electrolyte imbalance and diuretic effects as potential consequences of a low-carb diet.

Sure she did... but electrolyte imbalance also happens when people start taking diuretic medications as well. But that is not a disease per se and when people learns that there are adjustments to be done when adopting a carbohydrate restricted life style, which is what I hope everybody here does or did before they started, then electrolyte imbalance may not even occur.

[James L]

Here's a cartoon comment on grain (scroll down one page to see the large image):

http://www.lowcarbfriends.com/ecards/showphoto.php/photo/44/cat/504

[James L]

A few more low-carb cartoons (Scroll down one page to see the large image. I'm sort of going off-topic here):

Bad for Your Health
http://www.lowcarbfriends.com/ecards/showphoto.php/photo/2/cat/504

Chocolate Banana:
http://www.lowcarbfriends.com/ecards/showphoto.php/photo/45/cat/504

Busy Schedule:
http://www.lowcarbfriends.com/ecards/showphoto.php/photo/34/cat/504

[James L]

While waiting in the check-out line at the supermarket tonight, I noticed that Dr. Guttersen and The Sonoma Diet, America's Hottest Diet, are the cover story for the May 9, 2006, issue of Woman's World, a newsweekly. (Not being a newsweekly person, I'll leave it to someone else to buy a copy and actually read the story. :) )

She clearly believes in her diet program and it has worked well for her in terms of weight loss. The diet also appears to have generated a lot of interest and to have a lot of followers, at least at the moment.

I've noticed, in reading through her book, that portion control (via plate size) is a key factor in the effectiveness of the diet. I also noticed that the lack of focus on protein results in some breakfast meals during the Induction Wave that are very light on protein.

[Gaelen]

She clearly believes in her diet program and it has worked well for her in terms of weight loss. The diet also appears to have generated a lot of interest and to have a lot of followers, at least at the moment.

I've noticed, in reading through her book, that portion control (via plate size) is a key factor in the effectiveness of the diet.

James, diets are a lot like dog training and exercise plans...every advertised method (and some that don't have a lot of press, a cookbook or a weekly consumer mag interview) has worked at some time for someone. However, universal applicability is harder--even for a diet we know is very effective like Protein Power, or an exercise plan that's benefited tens of thousands like pilates, or a dog training method that can be instantly effective like electronic collar training...there *are* some people in every one of those successful examples for whom it just isn't the best choice. Sometimes, that boils down to the best choice being the one with which you'll comply--the best one can't ignore the 'for you' qualifier, because if someone won't/can't comply with the plan, it won't be effective for them and it doesn't matter that it's been effective for X many other people. Unfortunate, but true. ;)

As for the plate size thing...that's actually a very old Weight Watcher's diet tip (from the 70s, if not before) that does help some people who've been pattern-trained to clean their plates manage that habit until it improves. If the plate is smaller to begin with, the over-eating risk is minimized should all other efforts fail. Another is the 'worst case scenario' question--also from WW. The WCS question is designed to offer an auto-protect option for people who have a hard time controlling emotional/stress eating, and it goes like this: After reading the nutrient info on the package or for the recipe, ask yourself "how bad would this be if I ate the whole thing?" (the WCS ;)) If eating the whole thing would put you over your total for the day, then either buy less or make less, or portion the item out into options where the WCS won't completely derail your day (and put the other portions in some eating-inaccessible form, such as freezing them, or storing them out of sight and out of reach.) Sounds over-simple, but it CAN be really effective.

I still ask myself the WCS question when I'm feeling vulnerable...it's effective no matter what eating plan you use, especially when stress and emotional eating are issues you struggle with. And when I chose dinnerware, I deliberately picked a pattern I liked that had 8.5" salad sized plates, 12 oz. soup/salad bowls with a smaller bowl option and 10.5" dinner plates. Then I bought extra salad plates and bowls, which I use most often. Some dinnerware has 12 -14" diameter dinner plates and 16 - 20 oz. soup bowls -- if you're already a clean-plate nut, using oversized dinnerware can be putting yourself in harm's way. Of course, I once worked with a guy who had learned to 'tier' his plate with crudite supports so that one plate at a free buffet looked like a three layer cake (actually, I think he once got it up to five layers high, but that may have required additional dinnerware supports.) Anyhow, small plates have always helped me, but as my creative co-worker's approach to small plates demonstrated, where there's a will to overeat, there's a way...and YMMV. ;)

[James L]

Gaelen,

I still find Adelle Davis' old adage both sensible and uesful, namely:
Eat breakfast like a king, lunch like a prince, and dinner like a pauper.Many, if not most, people do the reverse.

[James L]

James, I'm glad you found the time to attend and speak with Dr. Guttersen. I'm also glad you had a chance to share your personal experience with her and thank you for the update on how the event turned out.
You're Welcome. Sorry for the delayed response, but better late than never. I enjoyed meeting Dr. Guttersen and getting to know her better.

There's nothing like a good Q&A to clarify where a person is coming from and what they know (and conversely, what they don't know, a.k.a. what they have yet to learn :) ).
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