Science and good sense

Science has been the basis of New Atkins from day one. It all started in 1972 when Dr. Robert C. Atkins began to formalize the controlled carbohydrate approach after studying a series of articles published in the Journal of the American Medical Association that supported this theory.

Troubled by the increasing obesity problem among his patients and among the U.S. population, Dr. Atkins found how eating the right foods while limiting refined carbohydrates, changed a person’s body from a carb-burning to a fat-burning machine. This, in turn, led to successful weight loss and improvements in many weight-related health issues. It was from this revolutionary thinking that the Atkins nutritional approach was born.

Of course science has come a long way since 1972; new insights have helped us to improve the diet, to make it more effective, balanced and easier to follow. The New Atkins Diet is still based on the guiding controlled carbohydrate principle, but is not anymore the steak and eggs diet it was known in the early 80’s.    

At New Atkins, we continue to educate people about the growing body of research on weight loss and weight management. In fact, today, there are over 100 studies that highlight the positive weight loss results and other health benefits associated with following the New Atkins Diet. These benefits include weight loss, improvement in risk factors for heart disease, hypertension and diabetes, inflammation, benefits in treating epilepsy and decreasing obesity in children and adolescents. We’ve included an overview of these studies right here.

Another aspect of our ongoing education is through the creation of our Science Advisory Board - a multi-disciplinary collection of nationally known experts in the fields of nutrition, metabolism, physiology and food science from leading universities and institutions in the United States. And of course, science extends to our products, whose great taste and nutrition are the result of thorough scientific formulation using delicious, nutritious ingredients.

See all the published studies which support the principles of New Atkins here.