Fortune magazine has a feature they call Atkins World which nicely sums up the low-carb phenomenon over the past year. There's not much about the science of the diet but more of the culture surrounding it and its effect on various industries (like as bread & pasta). Much of it I was already aware of (such as the increase in egg consumption), but there were a few surprises as well.
[spoilers ahead] If you want to be surprised, don’t read this part. Most starting to me was the news about Splenda. Most people are probably aware that Splenda is in products such as Diet RC, Ocean Spray Lite and Blue Bunny ice cream. But, I was astonished to read that Diet Coke in Japan has Splenda! I'm guessing that even Larry may not have been aware of that one ;). In any case, if Coke has formulated Diet Splenda Coke and dispersed it to Japan, I can only hope that the US will have it soon. [/spoilers]
Most amusing to me, though, was some of the dedication that some of these low-carb companies have — to taste as well as nutrition:
[…] And that’s how [Keto] CEO Arne Bey wants it. For the past five years his passion has been to make low-carb food with the taste and texture of regular food. “When I hear, ‘It’s not that bad,’ it pisses me off,” Bey says, offering a visitor a chocolate Keto shake in lieu of lunch. […]
For what it’s worth, there’s also a print version of the article which doesn’t require clicking from one page to the next.