The Sonoma Diet

The Sonoma Diet was created by Connie Guttersen as a further development of the well-known Mediterranean diet. Dr Guttersen's main thesis, as expounded in her book, is that being on a weight-loss diet does not mean forgetting about the enjoyment of food and the pleasures of eating. Rather, she argues, a great deal of attention needs to be paid to the enjoyment of the flavors of a wide variety of healthy foods. In this way, dieting becomes more sustainable through being more enjoyable. The pleasure of eating is emphasized, while at the same time a healthy eating plan is outlined. However, rather than frowning upon any entire category of food, such as carbs or fats, the Sonoma Diet has a more nuanced approach. With regard to carbs, a shift away from refined sugar and flour, and towards whole grain based carbohydrates is recommended. Similarly with regard to fats, the dieter is advised to move away from saturated or animal fats, and toward mono unsaturated fats such as olive oil or canola oil.

The structure of the diet is based on three stages or waves. The first wave is the most drastic in terms of changes made to one's eating patterns, and the dieter is advised to clear his or her pantry of all processed foods based on refined sugar or flour. This can be a tricky endeavor in a family home where family members have varying nutritional requirements or preferences. The caloric restriction in this first wave is significant, and a loss of weight is to be expected. There is some debate as to the wisdom, or lack thereof, in the banning of fruit at this first stage of the diet. While fruit does indeed contain carbohydrate, it is such a basic and healthy food that some nutritionists oppose any plan that involves the avoidance of fruit.

The second wave of the Sonoma Diet is aimed at achieving a gradual and steady loss of weight. It is therefore less restrictive, allowing the reintroduction of fruit and even occasional treats based on honey or dark chocolate, and wine in moderation. This second wave is seen by some nutritionists as the more sustainable one, and Dr Guttersen herself advises remaining on this regime until the desired bodyweight is reached.

The third and final wave of this diet is aimed at ongoing maintenance of a healthy bodyweight once it is reached. This wave is based on principles similar to those on which the preceding wave is based, however servings of fruits and vegetables are more generous and treats allowed more liberally. The emphasis continues to be on exploring and enjoying a wide range of healthy foods. Regular physical activity is encouraged as part of the overall program.

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