The Goldberg-O'Mara (a.k.a GO-diet) Diet by Jack Goldberg and Karen O'Mara

The authors of the book participated ina 12 weeks study conducted by a major Chicago hospital. These are some ofthe results they received. The study results have been accepted for publicationin a peer reviewed journal and abstract on the diabetic study was submittedfor presentation the coming summer.

The average weight loss was 20pounds or 10% of participants' initial body weight . There was also an averageof 5 inches lost in the waist. There was also a 50% decrease in triglyceridesand the LDL cholesterol. The HDL did not change.

The Go-Diet is avery moderate low-carb diet with practically no restriction of calories (usuallythe calorie intake was up to 2,500.) Dieters can have 75 grams of carbohydratea day and no more than 12 grams of carbs at any single meal. They're supposed to eat a lot of yogurt, kefir, or buttermilk. They were instructed notto be worried about the carb content in the label.

One of importantpoints is fiber content: no less than 25 grams of fiber every day, mostlyit comes with plenty of raw vegetables: 5 servings of leafy and cruciferousveggies.

The diet is high in calcium, magnesium and all other minerals.It contains vitamins A, B, C, D, E and K and requires practically no supplements.

The research results are consistent with another low-carb diets studies like these:

"Compared with the low-carbohydrate diet, the high-carbohydrate dietcaused a 27.5% increase in plasma triglycerides and a similar increase inLDL-cholesterol levels; it also reduced levels of HDL cholesterol by 11%."(Diabetes. 41(10):1278-85, 1992)

In the article "Treatment of obesitywith low-carbohydrate diets," the authors concluded: "Concentrations of plasmatriglycerides and cholesterol turned to normal during therapy. There wereno side effects on the gastro-intestinal tract." (Medizinische Klinik. 70(15):653-7,1975)

"Serum triglycerides decreased more after the high fat diet (52mg/dl) than after high protein diet (67 mg/dl)." (Journal of the AmericanCollege of Nutrition. 4(4):451-9, 1985)