Here is some nutrional analysis comparisons for you (In order to use the links, you’ll have to click on the report key after selecting the URL)
Boiled potatoes, flesh
Boiled potatoes, skin
Hmmm… those last two give me the heebies after all the Hannibal hype.
These come from The USDA Nutrient Database for Standard
Now for the low-fat, moderate carb point of view.
I am not a nutritionist, but this comes from years of reading various articles on diet and nutrition, especially one article I wish I still had.
Your body wants the blood sugar(glycogen) level to be within a certain range. Too high, and the body produces insulin, which converts the blood sugar to fat. Too low, and the body will convert stored fat back to blood sugar. As I understand it, when the latter happens, this triggers hunger so that you will eat - the body does not want to use fat stores. Diabetics don’t produce insulin correctly, and have too much glycogen in their blood stream. Hypoglycemics either don’t start converting stored fat quickly enough or don’t feel hunger until blood sugar levels get crtically low.
Other things are happening at the same time:
Fat cells absorb fat in the bloodstream
Cells that need repair, or to divide grab amino acids (protein building blocks)
Any cell that needs energy will use glycogen first, if that is unavailable, then it will break down and use amino acids, then finally break down and use fat.
Note that these processes are very local - you may not be out of glycogen completely, but there may not be any glycogen close enough to a cell for it to use, so it will use the amino acid instead.
Dr. Atkins scenario of blood sugar rising, triggering insulin and dropping abruptly can happen -
the real question is how many carb calories can you consume before it happens. Dr. Atkins maintains that it happens as soon as you eat any carbs. IMO, in a healthy person, this is not logical - a healthy body being maintained in a reasonable fashion will always keep within tolerances, not bounce from one extreme to another. Since carbohydrates have always been a part of the human diet, it seems unreasonable (at least to me, and apparently to most nutritionists) that moderate carbohydrate intake will cause the problem. I have had this happen to me, but only when eating candy bars - 150+ calories in less than 5 minutes with no fiber or anything else to slow digestion/absorbtion down. And yes, I usually end up craving more sugar after a candy bar.
IMO, the Atkin’s works because it does what other diets do - stops snacking on pre-packaged food (look at how many items in your vending machine don’t have carbs), eliminates a lot of fried and fast foods and other fats(yes, you can fry your steak - but how often do you see unbreaded fried food on a menu? And don’t you normally have fries or a loaded baked potato with your food?) and encourages eating vegetables - out of sheer boredom.