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A Calorie, is a Calorie, is a Calorie. Or is it?

Two days ago I wrote here on Civil Eats that it may not be long before the food industry will be proven wrong about their two favorite messages: All calories are created equal, and it’s all about personal responsibility. Well, it appears that science may be one step closer to proving at least half of that equation wrong and that in fact; all calories are not created equal. The latest study, published in The Journal of the American Medical Association (JAMA) this week, found that when it came to weight loss and maintaining weight loss, those who ate a low carbohydrate, high fat diet kept more weight off than those who were on either a low glycemic diet or a low fat, high carbohydrate diet.

While all participants in the study ate the same number of calories, the types consumed varied. The low fat diet contained 60 percent carbohydrates, 20 percent protein, and 20 percent fat. The low glycemic diet contained 40 percent carbs, 40 percent fat, and 20 percent protein (with a focus on minimally processed foods). The low carb diet had 10 percent of calories from carbs, 60 percent from fat, and 30 percent from protein.

Compared to those on the low fat diet, those following the low carb diet burned 350 calories more per day and those on the low glycemic diet burned 150 calories more per day.

The most compelling part of this study is that it calls into question the long-held belief in the scientific and medical communities that all calories are created equal. Read more

Big Food Pledges to Cut 1.5 Trillion Calories

Sixteen of the top U.S. food and beverage manufacturers announced yesterday they will work toward removing 1.5 trillion calories from the American diet annually by 2015, with a total of 1 trillion to be cut by 2012.

The pledge to cut major calories from food products is an agreement between the Partnership for a Healthier America, an independent, nonpartisan organization, and The Healthy Weight Commitment Foundation, a coalition of 80 of the nation’s largest retailers, non-profits and food and beverage companies. Read more