Want to be a low-carb success? Some top tips

Be sure to include exercise in any diet regimen: New research published in the January 2004 issue of the Archives of Internal Medicine reports that those on a diet who exercised lost on average 11 pounds over a three-month period, as compared with only seven pounds for those who did not.

Read those labels: Carbohydrates contain sugars (simple carbohydrates) and starches (complex carbohydrates). Simple carbohydrates are the so-called “bad” carbs, which are more likely to be converted to fat. Sugars are included in the Total Carbohydrate listing; starches, however, are not. To calculate the amount of starches, deduct the grams of sugars from the grams of Total Carbohydrates, e.g., Total Carbs 10 grams, Sugars 3 grams = 7 grams of starches, the complex carbohydrates.

TODAY low-carb special Low-carb fast food: The latest trends Atkins-style offerings are all the rage at the nation’s restaurants. Here are some of the newest offerings, including a crustless pizza. Watch out! ‘Low-carb’ label may mean nothing Restaurants are rushing to come up with Atkins-style menus. However, there is no official definition of what ‘low-carb’ is… Low-carb diets: How do they shed the pounds? About 20 percent of Americans are on some variety of the regimen developed by the late Dr. Robert Atkins. Here's how they work: Want to be a low-carb success? Some top tips Don't waste your weight-reduction efforts. 'Today' show contributor Phil Lempert has some quick advice to do the most effective job

Keep snacks handy to avoid cravings:

• Cut up celery sticks, zucchini or other low-carb veggies
• Wrap turkey, roast beef, ham or cheese around a pickle slice
• Buy individually wrapped cheese sticks and keep them in your workplace
• Make your own low-carb chips by taking wholewheat tortillas, cutting them into triangles and baking on a cookie sheet at 425 degrees.

For more information about the low-carb products, visit Phil’s website at www.supermarketguru.com. You can e-mail Phil directly at Phil.Lempert@nbc.com

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