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_ Dueling Diets
Denny Waxman, a macrobiotics teacher, displays
some of the foods that make up his diet.
Macrobiotics vs. Atkins
PHOTOS COURTESY OF KRT CAMPUS
A typical meal from the Atkins diet might include steak,
lettuce, asparagus and gelatin.
Macrobiotic diet
encourages eating
traditional healthy
foods, avoiding fat
BY MEG MOORE
fHE GAMECOCK
The ever-expanding American waist
line has reached epic proportions.
Drawn in by the accessibility of fast
food, American society has been super
sizing without reserve.
Not surprisingly, America’s fast
food fixation has resulted in another
explosive fad: the quest for a miracle
left.
The T-bone steak on America’s so
called diet buffet, the Atkins diet, has
certainly earned its share of publicity
recently. Dr. Robert Atkins, who found
ed the diet, asserts that by strictly lim
iting intake of carbohydrates, one’s
metabolism will reduce excess weight
by converting fat into energy instead of
relying on carbohydrates for fuel. His
program stresses that “nutritionally
dense” foods are more apt to improve
one’s health than low-fat, reduced-calo
rie regimens.
While many prominent studies, such
as those done by the American Heart
Association, warn against the adverse
effects of high-fat and high-cholesterol
diets, the Atkins Diet promotes the con
sumption of such saturated foods.
Seemingly, this flies in the face of con
ventional, and scientific, reason.
The research that supports the pro
gram’s low-carbohydrates principle
stems largely from a Duke University
run study. The study, published in the
American Journal of Medicine, showed
that the program was indeed effective
in promoting weight loss and weight
maintenance. Yet the report said long
term research is still needed to estab
lish the regimen’s enduring effects.
Opponents of the Atkins program
would assert that this is where the pro
gram could prove detrimental by not
limiting fat intake. Logically, one would
conclude that, over time, the added fat
would increase dieters’ risk of heart dis
ease.
Concurrently, the equally publicized
macrobiotic diet centers on established
healthy foods. The program promotes
♦ MACROBIOTICS, SEE PAGE 7
Tale of the Tape
Weight loss is always an. issue in today's
society. Which one of these diets is best?
Macrobiotics
Writer George Ohsawa invented
macrobiotics while studying the theories of
Japanese army doctor Sagen Ishizuka,
who applied Western science to the
traditions of Eastern food. Macrobiotics
proscribes mostly vegetarian foods.
Certain fruits and vegetables are more
important than others - in macrobiotics,
sodium and potassium are the “yin” and
“yang” of foods, respectively.
Atkins
With more than six million copies of
his "New Diet Revolution" sold, Dr. Robert
Atkins made Time’s 2003 "People that
Matter” list. Completely opposed at first,
Atkins has won a few supporters in Ivy
League schools. Atkins claims that,
contrary to nutritional orthodoxy, fat has
little to do with weight gain unless
coupled with a high-carbohydrate diet.
Processed carbohydrates release
unnecessary insulin, which is used to
store the energy as fat.
High-fat Atkins diet
appeals to many,
but creates raging
health controversy
BY COREY GARRIOTT
THE GAMECOCK
Did you gain weight over the holi
days? Or are you sick and tired of feel
ing sick and tired? Perhaps you’re
thinking about a diet plan. Dieting, of
course, is defined as the tragic roller
coaster ride of caloric deprivation,
endless cravings and eventual relapse.
Or maybe you’re building a personal
torture chamber to save yourself the
trouble.
Forget about all that, says Dr. Robert
Atkins, author of “Dr. Atkins’ New Diet
Revolution,” a book that you’ve proba
bly heard about. Atkins advocates eat
ing as much as you want whenever you
want, including meats, dairy and oils.
Can something sp counterintuitive
be anything but a fad diet?
Harvard, Yale, Duke and The Journal
of Clinical Nutrition think there’s some
thing to it. In fact, the Atkins diet is the
public face of a raging academic debate
over the food pyramid.
For 30 years, he’s been beating one
point home: The culprit, he says, is in
sulin, the hormone that converts car
bohydrates to fat.
Our bodies adapt to what we eat,
Atkins writes. A sugary diet teaches the
body to expect more sugar, so it main
tains high levels of insulin in the blood.
Unfortunately, constant insulin binds
the body to one use of carbohydrates:
fat storage. It’s called hyperinsulism,
and it’s a cause of adult onset diabetes.
Insulin became counterproductive be
cause humans evolved to expect a pre
historic diet. Our body stops being hun
gry when we get enough of that diet,
which happens naturally with fatty foods.
Think about how quickly waffles satiate.
But carbohydrates were a precious
energy source, so the body thinks it
can’t get enough. It was right — until
refined, processed foods became avail
able this century. Bleached flour and
refined sugar are nothing but sugar.
According to Atkins, we are instead
designed to eat protein-filled meats, fat
♦ ATKINS, SEE PAGE 6
Love Apple won’t linger long in Columbia
PY ELEANOR SIBAL
W liAMKCOCK
Over the past two years, Love
Apple has established itself as a
staple of music entertainment in
Columbia. The band has released
a full-length album and has plans
to play shows in Atlanta, Raleigh
and Charleston, as well as at the
Lettuce Lounge tomorrow night.
Love Apple will play only two
or three shows in Columbia this
semester. “Our next show is in
late April, and if you don’t catch
us now, you’ll have to wait a long
time to see us again,” guitarist and
singer Jason Sposa says.
This Saturday also marks the
first time they will play with a new
drummer, Garrett Suggs, former
ly of the Beatholes. “We’re
pumped. It’s gonna be a good
Sbow,” Sposa says.
StJust a couple of years ago,
Sposa was working as a key check
er at the Towers. There, he met
Love Apple bassist Jebb Graff and
guitarist George Cooper in the
laundry room. They talked often
about music and their similar in
terests, and, soon enough, they
formed a band.
These days, all the members
have graduated except for Graff,
who is a fifth-year media-arts stu
dent. Different paths aren’t stop
ping them from going further with
dieir music career.
“We’re in the
band for the fun of
playing music
with three good
friends,” Graff
says, “but if fans
want to fund us,
then we don’t
mind that either.’’
Sposa is now
searching for a
job, but is mostly
a professional
rock musician.
“I’ve graduated
and everything,
and I’ve applied
for jobs, but 1
don’t want to stop
what I’m doing
with the band and
then regret it
years later,”
Sposa says.
The band’s cur
rent. self-titled al
PHOTO SPECIAL TO THE GAMECOCK
Love Apple will play the Lettuce Lounge on Friday in one of its few local shows
this spring. The band is, from left, Jason Sposa, George Cooper and Jebb Graff.
bum is an impressive and conta
gious 31-minute dose of melodic
riffs and simple, sweet lyrics (yes,
sweet) that any college student can
relate to. Notable tunes include the
amusing “Winnie,” the pleadingly
sweet “Need You So,” and the stel
lar-sounding “88 mph.” Diversity
is alive on the album, and although
the group is sometimes reminis
cent of Weezer and Alkaline Trio, it
still maintains an original style.
The band tried to mimic its live
shows on this album because of
the positive response members got
from their audience. “We basical
ly got a popular reputation for do
ing good live shows,” Sposa says.
“We tried to get that feeling on the
disc. It only took us four days to
produce the CD. We had very lit
tle studio experience, and we
think it turned out great.”
Third-year criminal justice stu
dent Brandon Rast has been to eight
shows and thinks their new album
“rocks.” “It captures the essence of
Love Apple and garage band geek
rock,” he says. “They make you
rock it like you rock it. Bravo.”
Love Apple will be playing old
songs, as well as new tunes that
are not on the album. Feable
Weiner and The Starchildren
will open the show, which starts
at 9 p.m.
Comments on this story?E-mail
gamecockm ixeditor@hotmail. com
Local food market
offers diet options
Natural-foods
store supports
local vendors
BY CAITLIN COKER
THE GAMECOCK
Big Macs and processed foods
have done their share of damage
to the American populace. A
paradigm shift in our eating
lifestyles must occur, or people
won’t be able to see their own
feet. Such a drastic change in
habits makes grocery shopping
hard—thankfully, one can turn
to Rosewood Market for natural
foods.
The store’s current location
at 2803 Rosewood Drive has been
serving the organic needs of the
community since 1988. Among
Rosewood shoppers, the popu
larity of macrobiotics peaked in
1995 and the Atkins diet has be
come popular more recently.
Although macrobiotics and
Atkins diets are complete oppo
sites, Rosewood has an exten
sive variety of products that fit
both categories. Browsing ran
dom aisles, a fan of macrobiotics
can find Honey Grahams made
with organic grains, Amy’s
Organic Burrito and flax cere
al; a high-protein fellow can
choose from creamy soy soups,
a variety of tofu burgers and soy
milk.
The grain consumer and car
bohydrate-restricted person can
even collide in the same aisle,
which houses special macrobi
otic and Atkins diet sections
side by side.
The Atkins section has a
multitude of low-carbohydrate
bars, pudding and bread mix
es, shakes, high-protein pasta,
and even unsweetened
ketchup.
Next to it, the macrobiotic-de
voted shelves contain whole
grain rye, buckwheat groats
(toasted grain also known as
kasha), garbanzo beans, teas,
wasabi chips and five different
kinds of dried seaweed, among
other things.
Ben DuBard, Rosewood
Market’s manager, admits that
this is a strange pairing, since
the two diets are juxtaposed. He
says that Rosewood is “not com
pletely purist.”
Unlike Earthfare, Rosewood
does carry some products with
artificial ingredients, such as
♦ ROSEWOOD, SEE PAGE 6