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28.10.2015
When is the last time you heard someone say “Hey, I just lost a ton of weight on this high carb diet!”?
When is the last time you heard someone say “Hey, I just lost a ton of weight on this low carb diet!”? For every single gram of carbohydrates you ingest, there are typically 4 calories associated.
The worse carbohydrate offenders are: chips, snacks, candy, ice cream, and other junk food! I’d caution you… As easy as it is to follow, you need to be cautious also because carbs and sugars are in darn near everything! By removing specific items such as bread, candy, grains, pastas and sodas, you introduce the shock and awe of structure in your life and household.
You become a chef due to the fact that it becomes increasingly difficult to find decent, low carb, grain free meals while eating out. Granted, the majority of this quick 4-6 pounds of weight loss is due to reducing glycogen storage in the body.
Gluten intolerance, also known as celiac disease, is a condition which has been gaining recognition as a contributing factor in many health issues. New evidence suggests that as many as 1 in 10 people are gluten sensitive, or gluten intolerant. Right now, prior to removing carbs from your diet, your body uses those stored carbs for energy.
In approximately 12 days, your body will be depleted from carbs, leaving your body no choice but to use stored body fat for energy!
I used a low carb approach to lose approximately 35 pounds and my body honestly feels much better which I remove grains and carbs from my diet.
It takes approximately 12 days for your body to switch from a carb and sugar burning machine, to a fat adapted, body fat burning machine! I experience an extreme increase in overall bloating and water retention when I have cheat meals and carb refeeds. If so, please join the rest of us who receive exclusive fitness content, workout tips, and get a FREE COPY of 5 fitness guides, The Fitness GPS!
Enter your name and email below to get INSTANT ACCESS to my 5 free guides, The Fitness GPS! Have you noticed that in the past few years low-carbohydrate diets have become very popular? And yet, the obesity levels in the US alone are at their all-time high, and we are even more sick than we’ve ever been.
We want to see results right then and there – and if it means sabotaging our health along the way, let it be! But the biggest argument against low-carbohydrate diets is the fact that it is nearly impossible for humans to maintain this dietary pattern for a long time.
From the evolutionary standpoint, science now shows that early humans were dependent on starchy foods for survival. So does it make any sense to restrict ourselves in the consumption of a macronutrient that was vital for human survival since the dawn of the mankind? To sum up my point here, I strongly suggest that we do our own research before we jump into a new, trendy diet craze that’s heavily promoted by multiple media outlets. Tagged amylase, carbohydrates, John McDougall, low-carb diets, starch-based diet, whole food plant based diet, whole grains.
Delicious Vegan Eats: Greek Moussaka with Lentils That's Beyond All of Your Expectations!
Now more than ever, cutting carbs is the first thing many people do when embarking on a weight-loss plan. During digestion, carbohydrates are absorbed into the bloodstream as glucose (aka blood sugar).
If your weight struggle centers around cravings for too many sugary snacks and other refined carbohydrates, a low-carb, high-protein diet may be effective for you. Before getting started, take a good look at your overall diet quality and find areas where you can make an upgrade.
Danielle Omar is an Integrative Dietitian, culinary nutritionist, author, and expert consultant, frequently lending her love of creating to some of the country’s most highly recognized food and nutrition media outlets.
Of all the things that trigger cravings for comfort food, cold weather is pretty universal. I appreciate the effort of this post, but as a MFP user who has successfully used the low-carb approach, it is a bit misguided in some areas. Just an FYI, 1.5 to 2 pounds of weight loss per week is exactly right for losing weight safely and effectively keeping it off.


The goal of a super low carb diet (<50g per day) is to alter your metabolism so you use fat to build glucose (becoming ketogenic). There is very little scientific information about the long term affects of super low carb diets.
Except maybe you should talk about the science behind it, because it’s science driven. What you say matches my understanding, but if you’re insulin resistant or not producing insulin, is your brain really getting the glucose it needs anyway? I have seen studies that suggest that dietary fat specifically increases insulin resistance. I keep my macros at 10% carbs 45% fat 45% protein and I’ve lost 16lbs since January 1st. Begin your low carb journey by cutting your carb intake to 50-100g per day and watch the fat begin to fall off! We can open just about any popular health-related magazine and see recipes and articles targeted to the followers of low-carb lifestyle. When the body is not receiving enough carbohydrates (its primary source of energy) on a carb-restricted diet, it turns to burning fat for fuel.
Not only is it associated with loss of appetite, nausea, mental fog and fatigue, it can also cause irreparable harm to our kidneys and other vital organs.
Eventually, low-carb followers go back to consuming carbohydrates, and since their metabolism was compromised for so long, they tend to gain back all of the weight they’ve lost and then some.
John McDougall, the long-time proponent of the starch-based diet, has seen positive results in his patients both in weight-loss and regaining health.
It’s no secret that lots of trim, healthy people in Asia have been thriving on carbohydrate-rich, rice-based diets for thousands of years. Carbohydrates are a good source of energy, but the availability of fruits was seasonal, so in order to consume more carbohydrates, humans turned to tubers, bulbs and other parts of plants rich in starches. So if ditching carbohydrates long-term can be harmful for our health, why don’t we ever hear about the other, high-carbohydrate approach?
Newspapers and popular health-related magazines strongly depend on their advertisers from dairy and meat industries, so they continue to churn out the content that makes the big guys happy. The negativity spreads both on highly-refined foods like store-bought cookies and chips, and whole foods like potatoes and rice. When out health is at stake, we ought to exercise caution, or else we risk to fall for yet another fad. Stay connected to Vegan Runner Eats by subscribing through email (top right of this page, no spam ever!), Facebook, Twitter, and Instagram!
In May 2013, she made a switch to a whole food plant based vegan diet to optimize her athletic performance, and never looked back since!
In response, your pancreas produces insulin, a hormone that opens the door to your body’s cells, allowing glucose to get inside. The release of insulin after a high-carb meal signals a shutdown of fat burning while the body uses the glucose from the carbohydrates for energy. It’s something I say to my clients all the time: The more sugar you eat, the more sugar you want. Increasing protein while limiting refined carbohydrates and sweets can help increase satiety and thwart cravings.
People who are diabetic or pre-diabetic with insulin resistance benefit highly from eating low carb because blood sugar levels are more or less constant. It all has to do with physiology and the effort it takes for your body to break down the food you eat into energy it can use or store. Some, like Keto, are extremely low carb (<25 grams per day) whereas some variations of the Paleo diet target 150 grams per day. I personally went off of the diet because long term (3 years) it made me hypothyroid, insulin resistant (which I'm not normally), and caused IBS and nutrient malabsorption. So, do what diet works for you, but make sure you're working with a doctor and monitoring your body for signs that the diet may be having negative impacts. It curbs my cravings which helps me to eat for nourishment and not because it’s there. When you cut carbs to an extremely low amount (sub 25g for most people) your body switches to a state of dietary ketosis and burns fat primarily for fuel instead of glucose. In our society addicted to instant gratification, looking good on the outside is valued higher than feeling good on the inside. Following low-carb diets for a long time can throw our metabolism out of balance. Low-carb diets advocate for high consumption of animal foods with low amounts of fiber- and carbohydrate-rich plants.
I highly recommend reading this article, in which he dissipates a number of myths about low-carb diets.


Whole grains and unprocessed starches have fueled generations of great nations all over the world (more details in this post).
Add to this the profits of drug industry from selling us medicine to treat the symptoms of diseases caused by excessive meat and dairy consumption, and you get the picture. In fact, do your own research of the points I’ve covered in this article for a good measure! Alina enjoys writing about the benefits of a plant-based diet, creating new recipes, and making one-of-a-kind handmade sock monkeys. This is important because your body tissues and organs (especially your brain!) use glucose for fuel. Cutting back on sugary sweets and refined carbohydrates can help decrease your cravings for them over time.
Then balance the remaining half with lean protein, healthy fats and high-fiber carbohydrates like beans, quinoa or berries. Then, begin increasing high-fiber foods like leafy greens, vegetables, low-sugar fruits, whole grains and beans.
There are also much better ways to get fiber from the diet on a low carb plan than whole grains (how are grains low carb?). Since coming off of Paleo and bringing grains back into my diet, my blood sugar response is normal, my IBS is gone, and my levels of B12, magnesium, etc are back to normal without supplementation. Our brains prefer ketones (from burning fat) which is why nearly everyone on a ketogenic diet can tell you that their brain fog has lifted and they feel so much better even before losing weight.
I am beginning to think this applies to many people with the genetic pre-disposition for diabetes but maybe not for other folks. Since meat and dairy have no fiber in them, people following those diets often suffer from constipation. Robert Atkins, the founder of the famous Atkins diet, admitted that he was at least 20 pounds overweight after being on and off of his namesake diet. Those people never count their calories, enjoy lots of home-cooked meals prepared by recipes passed for generations, and maintain active lifestyles well into their old age.
Insulin is stimulated by the food we eat in varying degrees, and carbohydrates stimulate insulin more than any other macronutrient.
While you can burn calories eating protein, how much of those calories are already accounted for in the BMR? While Keto converts cite the Masai and Eskimo as real life examples of this type of diet, most modern members of these groups do not follow traditional low carb diets and the information we have about their past diets is anecdotal at best. I have tested my blood sugar after whole grains and the result is very similar to refined grains.
Also, as a type 1, you may not predisposed to insulin resistance the same way as a person with the genetics for type 2 ( or pre type 2). The notion that stimulating less insulin so you can burn fat doesn’t pan out in the research. Studies show that protein helps you feel full for longer periods of time, which can reduce food intake overall and even reduce cravings. It’s not only essential for optimal digestive tract health (yup, it keeps you “regular”), but it also helps slow the release of carbohydrates into your bloodstream. The problem with the above advice is that it may be true for people without metabolism issues. The problem with this claim is that you’re always burning fat at rest, and, depending on your intensity, during exercise, too. In fact, one study showed that eating a high-protein breakfast (40% protein) caused a decrease in food cravings and late-night snacking.
Depending on your protein intake, this can amount to a significant calorie savings each day. This effect helps to stabilize blood sugar levels and keep your appetite (and those sugar cravings!) under control. Since I lose pretty easily on high fat, I have considered using it to get myself to get to a normal weight, then transitioning to moderate fat to further prevent insulin resistance..
This appetite-controlling effect is seen without purposely limiting calories, allowing you to feel full on less food. One or two servings per day of low-sugar yogurt, tempeh, sauerkraut or kimchi can help balance your gut bacteria.
This includes energy balance (how many calories you eat versus how much exercise you get), strength training, hormonal factors and genetics.



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