Protein Power: The High-Protein/Low-
Carbohydrate Way to Lose Weight,
Feel Fit, and Boost Your Health--in
Just Weeks! by Mary Dan Eades
Good Science, Restoring Some Semblence Of Sanity And Objectivty To The Field Of
Nutrition.
If smoked salmon and cream cheese omelets, sautéed jumbo shrimp,
and double-patty burgers suit your palate, belly up to the Protein Power
diet: Not a high protein diet but an adequate protein diet. Doctors Michael
R. and Mary Dan Eades make a persuasive case in favor of the diet we
were meant to eat. Similar to Dr. Robert Atkinss New Diet Revolution, the
authors cite insulin as the main culprit in weight gain and expound the
benefits of a diet extremely low in carbohydrates. Carbohydrates, which
are changed into sugar during digestion, stimulate the body to store fat,
making weight loss virtually impossible. The most revolutionary idea put
forth in Protein Power is that the fat you eat has very little bearing on the
fat you gain: in other words, we arent what we eat after all. Researchers

have found that eating larger portions of protein in conjunction with
severely reduced portions of carbohydrates causes people to burn the
excess fat stored in their bodies. Protein Power is packed with helpful
charts and formulas, so you can estimate your body-fat percentage and
your ideal weight for your particular body composition. There are
worksheets to calculate your protein need and carbohydrate and protein
equivalency charts, as well as charts that allow you to track your fat and
weight loss. But this book is not all grams and percentages: it also shows
you what a day of eating on this diet would look like and includes sample
menus and 70 pages of recipes. If youve been starving yourself for years
and just cant seem to lose weight, this may be the diet for you. --Jhana
Bach
Personal Review: Protein Power: The High-Protein/Low-
Carbohydrate Way to Lose Weight, Feel Fit, and Boost Your
Health--in Just Weeks! by Mary Dan Eades
This book is, in some ways, written like a diet book, which isn't a terrible
thing. But unlike other diet books I've read or even glanced through, which
are largely fluffy polemics for the "hook" the author has in mind, this is
written more like a scientific primer on the biochemistry of human
metabolism and hormone function. It is fairly dense with good information,
presented accessibly to a beginner.
The most disturbing revelation in this book is that the information
supporting the authors' basic thesis--the relationship between
macronutrients, the metabolic hormones insulin and glucagon, and
disorders such as obesity, hypertension, high cholesterol and diabetes--is
all basic human biochemistry and has been available to scientists,
researchers and nutritionists throughout these last few decades and
beyond in the form of basic medical textbooks. And yet, viewing nutrition
through the prism of the demonization of saturated fat, particularly red
meat, the nutritional establishment has not only failed to put the pieces
together in the most obvious way, it has deliberately arranged them into
bizarre pretzel-like configurations to support the prevailing (but illogical)
view.
The authors' thesis fits the known biological facts of hormones and
metabolism, it fits the known history of mankind, and it fits most common
sense wisdom about nutrition and weight loss prior to the last few decades.
There are of course many nuances and individual variations that can make
a difference in specific cases--but trying to build a nutrional model on any
basis that contradicts this viewpoint is flat-out wrong. Bad science. And
dangerous, particiularly if it suggests a high-carbohydrate diet to people
who are obviously suffering from hyperinsulinemia (insulin resistance).
These facts are beyond question:

1) Insulin and glucagon, in addition to regulating blood sugar, also manage
a host of other functions in the body, including fat storage and the
manufacturing of cholesterol.
2) Ingested carbohydrates raise blood sugar, triggering the release of
insluin, and thus temporarily raising the ratio of serum insulin to glucagon
in order keep blood sugar from rising too high.
3) Excessive carbohydrate intake, over a long period of time, gradually
decreases the cells' sensitivity to insulin, such that more and more insluin
is necessary regulate blood sugar.
4) When serum insulin levels are consistently elevated, a host of metabolic
disorders kick in, including excessive fat storage and excessive
manufacture of cholesterol. (This, by the way, *not* dietary cholesterol, is
the cause of high LDL in the blood.)
5) When this insulin resistence gets bad enough, the insulin is no longer
able to keep blood sugar in a normal range, and adult-onset diabetes sets
in.
If you're 19 years old and skinny, you don't need any intervention, but you
would be well advised to learn to avoid taxing your system with the insane
amount of sugar, flour and starches that most people who can "get away
with it" eat, because it will make life much less difficult when you're 35, 45,
55.
If you're past your twenties, you're more than 15% overweight, and you
have high blood pressure, high cholesterol or high triglycerides, you almost
certainly have some degree of hyperinsulinemia (this can be confirmed
with the right blood test), and grasping these concepts is going to be
increasingly vital to your ability to regain or retain your health.
I will add that I began this diet at around age 35, and dropped from 220 to
185 (probably close to my ideal weight) in about two months, and did it
without feeling at all deprived. I'm fortunate in that meat, eggs, cheese and
green vegetables constitute a very enjoyable diet for me, so the induction
phase was a breeze.
Read this book and learn about your hormones and your metabolism.
There's a lot more than what I just summarized, all of it important. Then,
from a position of knowledge, assess your own situation and see if the
recommended diet will help you.
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