LOW CARBS DIET

Low-carbohydrate diets or low-carb diets are dietary programs that restrict carbohydrate consumption usually for weight control or for the treatment of obesity. Foods high in digestible carbohydrates (e.g. bread, pasta) are limited or replaced with foods containing a higher percentage of proteins and fats (e.g., meat, poultry, fish, shellfish, eggs, cheese, nuts, seeds, peanuts, and soy products) and other foods low in carbohydrates (e.g., most salad vegetables) although other vegetables and fruits (especially berries) are often allowed. The amount of carbohydrate allowed varies with different low-carbohydrate diets.

Carbohydrates do raise blood sugar, because they provide so much of your body's preferred source of fuel: glucose. When glucose levels rise, your pancreas releases a flood of insulin that prompts cells to store sugar. Advocates say that eating a diet low in carb makes weight loss easier because low, steady blood sugar conquers food cravings. But the next step in the low-carb equation is open to debate: Proponents say these diets also change your metabolism so your body breaks down more fats, and--voilà--fewer of the calories you eat are stored as flab.

Posted in: VK nutritional guideline