These are "net carbs" and correct, any intrinsic fiber modifies the digestion of those carbs it is "bonded" with.
You can subtract carbs that are not digested (fiber), or are digested very slowly (maltitol in sugar-free chocolate). Anyway, its good to be eating more fiber, so you don't want your low-carb diet to be limiting that.
This is a great example of how "low-carb" can allow for a variety of diets. Walther's overall recommendation is similar to mine, but the details are different. For example, I'm not concerned with animal fat from lean cuts or fish, I would eat berries rather than large (human-engineered) fruit, wouldn't touch honey (just a lot of sugar), and have no problems with limited amounts of high-fructose corn syrup (fructose has a low glycemic index).
In my opinion the healthiest diet one can have is the one devised by Dr. Doug Graham. If you want the absolute best, I think this is it. http://www.doctorgraham.cc/
Most of what you've recommended or referred to can fit within a low-carb diet. I view the problem in 3 parts: (1) metabolic balance (the low-carb stuff) (2) nutrition and disease prevention (3) exercise You can get any one of these right and blow the others. For example, you could be eating low-carb but the wrong fats, too little calcium, too little fiber, not getting enough exercise, etc. HOWEVER, its most important to get (1) right first, since it has the most direct impact on your health. (Exercise is too often used to "fix" bad diets.)
Total bunk from Dr Phoenix! ---------------------------------------------------------------------------------- The FACTS: Fatty Diet Raises Diabetes Risk Saturated Fat Intake Linked to Type 2 Diabetes June 20, 2003 -- The fatty staples of the western diet, such as steaks and hamburgers, may be fueling the current surge in type 2 diabetes rates. A new study suggests that people who eat a diet high in saturated or animal fat are more likely to develop type 2 diabetes than others. Researchers say surveys of people with diabetes have suggested a link between the amount of saturated fat in a person's diet and diabetes risk, but until now that link has not been confirmed by biological evidence. In this study, they looked at the levels of fatty acids in the blood, which reflects how much saturated fat a person generally eats over time, and compared it to the risk of developing type 2 diabetes among a group of 2,909 adults aged 45-64. The results appear in the July issue of the American Journal of Clinical Nutrition. During nine years of follow-up, 252 of the men and women developed type 2 diabetes. After adjusting for other factors known to affect the risk of type 2 diabetes, such as age, sex, body mass index (BMI), alcohol intake, cigarette smoking, physical activity, education, and family history of diabetes, researchers found the level of fatty acids in the blood was significantly associated with diabetes risk. As the level of fatty acids increased, the likelihood that the person developed type 2 diabetes also increased. Researcher Lu Wang, of the University of Minnesota, and colleagues say previous studies have shown that the fatty acid composition of the blood provides an objective estimate of the dietary intake of saturated fat for weeks to months before the sample is taken. By linking this marker of saturated fat intake in the diet to the occurrence of diabetes, they say the findings provide biological evidence of the link between a fatty diet and an increased risk of type 2 diabetes. Researchers say the findings are in line with previous studies that suggest a western lifestyle -- characterized by a diet with a high intake of total and animal fat, obesity, and low intake of fish and carbohydrates -- may be to blame for high diabetes rates in the west compared with other areas. SOURCE: American Journal of Clinical Nutrition, July 2003
No more than 10% of calories should come from Fat, 20% from Protein, and 70% from Carbs. 10%Fat/20%Protein/70%Carbs
By limiting carbs Atkins severly restricts access to important nutrients, anti-oxidents, chemical compounds existing predominately in fruits, veggies and whole grains. In its place he substitutes more fats and protein which are strongly associated with premature death and disease. Now which sounds more reasonable to you, and please think with your mind not your palate. a)A diet rich in 1000 known disease-preventing chemical compounds (anti-oxidents, vitamins, minerals etc. OR b)a diet rich in FAT & PROTEIN known to promote disease and premature death? (Remember OBJECTIVE PROOF of this in recent clinical trials) Which suggests a healthier lifestyle? Which hints at placing one in a better position on the survival curve? Hmmmm, tough choice ... NOT! lol Let's face it you're going to eat SOMETHING (and probably too much that's how you got fat and came to atkins in first place.) If you're not getting your calories from carbs, then you're getting them from fat & protein. This leads to dangerous excess which is easy to exceed anyway. make sense?
Total BS. My diet is not deficient in any of the above and is still low-carb. Vegetables and whole grains are exactly where my carbs come from. (And your recommendation of 10% calories from fat is ludicrous.)