Dr. Richard Frankville doesn't just adjust anatomy. The local chiropractor has an avocation of studying nutrition and has written a diet cookbook, "Low-Carb for Life". Frankville is also a gourmet cook and his interest in nutrition increased when he studied the subject at Palmer College of Chiropractic in Davenport, Iowa.
He and his wife, Sandy, and sons Alex and Austin moved from the Quad Cities area to Brazil 10 years ago. The Frankvilles were looking for a small town that was friendly and a safe place to raise their children.
When Frankville first moved to Brazil, he worked for another local chiropractor but later established his own practice, now located at 747 E. U.S. 40. He has been researching and working on his book for several years.
Frankville recently discussed "Low-Carb for Life" with a Times reporter. He said, like many Americans, he'd waged the weight war for years and worried what effect it would have on his health.
He had always used his culinary talents to create recipes for his family that were delicious, filling and low in carbohydrates. But combined with other high carb meals and snacks, Frankville's weight continued to be a problem.
He finally decided to make a dietary lifestyle change. He wanted to reduce his carbohydrate intake but have meals that were healthy and filling without sacrificing taste. Frankville developed his diet based on sound nutritional theory using his own recipes.
It worked. He lost 52 pounds in 10 months and he felt great. Inspired to share his success, he began working on his book.
The Low-Carb for Life diet consists of unlimited protein, fat and vegetables and up to 50 grams of carbohydrates a day. Portioned amounts of nuts, fruit and cheese are allowed for snacks. "No-Nos" include sugar-raw or processed, sugar laden beverages, bread, potatoes, rice, cereal, pasta, corn, chips and crackers.
Frankville's Low Carb for Life diet was compared to the Atkins, Southbeach and Mediterranean diets.
"Mine's friendly to all of them," he said. "Lack of options is the prime cause of diet failure. I've gotten rid of boredom in the kitchen and on the pallet. There are lots of choices.
"Where I part company with the Atkins diet is with the sugar issue. I think Atkins is too low in carbohydrates."
Frankville explained that the brain and central nervous system require 40 grams of glucose every day to maintain their cellular structure. Without that the body starts to use ketones.
The CNS can't survive long term on ketones alone. Low Carb for Life allows more grams of carbohydrates to satisfy the nervous system. It allows more fruits and vegetables.
According to Frankville, the protein and glucose molecules are physically very large. Excess proteins in the body will be excreted through the kidneys. Passage of the large protein molecules eventually can damage kidney tissue. The long term effect could be kidney failure.
Frankville stressed that anyone who is under the care of a physician for kidney disease or any kidney disorder should absolutely consult their doctor before ever embarking on a low carb diet.
Diabetics, also, need to notify their doctor if they are considering starting a low carb diet. Low-Carb for Life says the body can only metabolize so much glucose at a time by insulin production. The remaining unused glucose will go one of two ways.
It can be excreted through the kidneys. But, as with the proteins, long term passage of the large glucose molecules could lead to kidney disease. Or the body could save the glucose for energy to be used at a later time and store it as fat which can lead to obesity and multiple health problems.
Of the fats we eat, some are nutritionally beneficial. Others, however, are very unhealthy.
"We eat way too many transfats," Frankville said. "They're very bad. The poly hydrogenated transfats stimulate the increase of LDL (bad) cholesterol and decrease the production of HDL (good) cholesterol in our body. Transfats are the fats responsible for blocking the arteries with plaque and even infiltrating the nervous system.
"Margarine is a perfect example of poly hydrogenated transfat," Frank ville explained. "Margarine is one molecule short of being plastic."
As proof he suggested an experiment. "Purchase a tub of margarine and leave it uncovered in a shaded area like your garage. Within a couple of days you will note a couple of things. No flies, not even fruit flies, will go near it. It does not smell rancid or appear to be breaking down. Mold won't even grow on it. Why? It's nearly plastic and void of any nutritional value."
Frankville said that it's far better to eat butter or olive oil, in moderation, rather than margarine. He suggested that for more pliable, spreadable butter, whip together a teaspoon of olive oil with each stick of butter.
The book is not just for dieters. It offers a great collection of tasty dishes that anyone can prepare and enjoy. There's something for every meal of the day.
"You don't have to be a five-star chef to cook like one," Frankville said. "The book offers flavor packed, delicious, menu options that would allow even the simplest cooks to hold their spatula up to Emeril Lagasse's any day of the week."
The book is interesting, a quick read and includes a culinary dictionary. It also has a nutrient table with carbohydrate, fiber and protein counts for most foods. Frankville said that most of the ingredients needed for the recipes are available at local grocery stores.
And recipes are easy to follow and understand. Some inexperienced cooks are intimidated with recipes that sound difficult.
"But, I've had people who have used my book say, 'You took something that sounded so complex and you described each step so perfectly that it was like having your own teacher right at your shoulder.' I had aimed to do that," Frankville said.
"I wrote down every single step necessary to complete the process. I wrote and rewrote each recipe three to five times. I wanted to make certain that I didn't miss one step."
Frankville said that in the near future he'll be focusing on weight loss in his office. "Obesity has such a huge impact on joints and the spine," he said. "I'm happy now to have an extra tool to help patients with back pain."
"Low-Carb for Life" may be purchased for $16.99 at Dr. Frankville's office, Olde Trail Natural Foods and Maurer's Apothecary. It's also available on the Internet at Amazon.com, A1books.com, SuperBookDeals.com, Alibris.com and Walmart.com.
Interested persons may obtain more information from the Website LowCarbforLife.net.