Let's take a trip in the way-back machine. I had never heard of him, but back a few years, George Stella was an LC chef featured on various and several TV shows, including his own. I first heard of him on Jimmy Moore's forum ... someone commented on how too many of his recipes contained soy flour. Fact is, "traditional" low carb was loaded with soy -- be it the flour or the oil (commercial mayo anyone?). And guess what? Folks lost weight on Atkins. You want to know another frequent ingredient in LC recipes? You guessed it ... gluten! You see wheat gluten imparts some of the desired texture to LC products without the aaaack carbs. And you know what? Folks lost weight. I do think it's interesting to remember this in the context of today's paleo-styled low carb.
I'm not knocking paleo, and certainly there are reasons why soy heavy diets are undesirable. Ditto gluten, it may not be as detrimental to health in the general population as some charge, but at the very least I've yet to see any health benefits attributed to wheat protein. But contrary to what some revisionist LC historians would have you believe, Atkins was quite far from paleo at its inception and until relatively recently. Soy and gluten have fallen far out of favor now ... but it wasn't always that way.
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