Healthy Eating in 2021 – Interview

Healthy Eating in 2021 – Interview

Your Guide To Everyday Wellness In The New Year

Now that the holidays are over, consumers are setting New Year’s resolutions, which often include an overall healthier way of living that is sustainable. Whether consumers are looking to develop better habits to lose weight or striving to achieve optimal health, the first step begins in the kitchen.

The latest science

continues to support the many health benefits of a low carb approach to eating, far beyond just weight loss. Simply reducing carb and sugar intake by two-thirds over the “Standard American Diet” helps avoid the development of obesity, metabolic syndrome and type 2 diabetes.

While many diet trends can be vague in their approach, a new book, “The Atkins 100 Eating Solution” will provide consumers with a clear-cut way to control carb intake with 100 grams of net carbs a day and show how to make delicious and satisfying food choices that lessen their impact on blood sugar levels. This personalized approach is a way of eating consumers can follow for life.

With cutting-edge research and delicious recipes—

all of which feature five to twenty net carbs—”The Atkins 100 Eating Solution” provides an exciting and delicious variety of food. It offers how the plan can be easily modified to fit in with most ways of eating, including vegetarian, Paleo, Mediterranean and more.

For the first time ever, consumers will learn how to modify each recipe for the Atkins 40 and Atkins 20 programs.

This guide is easy to use regardless of food preferences, lifestyle, or cooking abilities. This book is not about following fads or suffering for results; it is a sustainable, delicious program for everyday wellness.

Join me in an interview

with Chef Mindy Fox and Colette Heimowitz, nutritionist and author of the new book, as they discussed ways to follow a simple low carb and low sugar eating approach based on solid science to start the new year off right.

Both guests discuss how the new book can serve as a simple guide to develop a personalized approach to eating that consumers can follow for life. With the trending keto diet, both guests discuss how Atkins, the original creator of the keto, low carb approach, has developed the most accessible and flexible low carb approach ever. Additionally, they showcase low carb recipes.

See the entire interview here:

For more information, go to

Bio- Mindy Fox is a food writer, editor, and cookbook author. A former editor at Saveur, Epicurious, Real Simple, and more, her work has also appeared in Bon Appétit, Food & Wine, Country Living, The London Times, Rachael Ray Every Day, Condé Nast Traveler, and others.

Mindy’s many cookbooks include Salads: Beyond the BowlOlives & Oranges; Bringing it Home: Favorite Recipes from a Life of Adventurous Eating, with food expert and Top Chef judge, Gail Simmons, and the New York Times bestseller, Antoni in the Kitchen, with food and wine expert on the Netflix hit show ‘Queer Eye’, Antoni Porowski.

Mindy’s radio and television appearances include Good Morning America, The Splendid Table, Last Chance Foods (NPR / WNYC), Martha Stewart Living Radio (Sirius XM), Everyday Food (Sirius XM), Heritage Radio, and Better TV. Early in her career, Mindy cooked professionally in restaurants.

Her work has been inspired by extensive travels in France, Italy, Spain, Mexico, and North America. A founding member of Chefs Collaborative, Mindy maintains involvement in the sustainability movement and community.


As vice president of nutrition and education, COLETTE HEIMOWITZ is the driving force for nutrition information at Atkins. She is the nutritionist face to the Atkins Community, which is dedicated to helping people reach their weight management goals.

As part of this initiative, she publishes a weekly nutritionist blog, creates content devoted to educating new members about the program, and stays up to date on emerging research on human nutrition. Colette has been a guest on radio programs nationwide, as well as on television networks including CNN, Fox News, and MSNBC.

She has more than twenty-five years of experience as a nutritionist and received her MSc in clinical nutrition from Hunter College of the City University of New York. For more information visit,

Interview is courtesy: Atkins

Cynthia Tait

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