Low Carb Diet
Low-carbohydrate diets or low-carb diets are dietary programs that restrict carbohydrate consumption, often for the treatment of obesity. Foods high in easily digestible carbohydrates (e.g., sugar, bread, pasta) are limited or replaced with foods containing a higher percentage of fats and moderate protein (e.g., meat, poultry, fish, shellfish, eggs, cheese, nuts, and seeds) 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 not allowed varies with different low-carbohydrate diets.
The term "low-carbohydrate diet" is generally applied to diets that restrict carbohydrates to less than 20% of caloric intake, but can also refer to diets that simply restrict or limit carbohydrates. The theory behind this severe limitation on carbohydrates is based on the way the body reacts to this major food group. Ingesting carbohydrates increases blood sugar levels, which triggers the body to create insulin in order to properly digest the carbs, transforming them into energy. Low carb, low sugar diet proponents state that if carbohydrates are withheld, the body will then rely on fat stores to create energy, thus leading to weight loss. In addition, the reduction in carbohydrate intake also eliminates the rapid changes in blood sugar levels and dumping of insulin into the system, which is linked to sugar rush, the ensuing sugar crash and binge eating.
Typical menu for a low-carb diet
In general, a low-carb diet focuses on proteins, including meat, poultry, fish and eggs, and some nonstarchy vegetables. A low-carb diet generally excludes or limits most grains, beans, fruits, breads, sweets, pastas and starchy vegetables, and sometimes nuts and seeds. Some low-carb diet plans allow certain fruits, vegetables and whole grains. A daily limit of 50 to 150 grams of carbohydrates is typical with a low-carb diet. Some low-carb diets greatly restrict carbs during the initial phase of the diet and then gradually increase the number of allowed carbs.
The term "low-carbohydrate diet" is generally applied to diets that restrict carbohydrates to less than 20% of caloric intake, but can also refer to diets that simply restrict or limit carbohydrates. The theory behind this severe limitation on carbohydrates is based on the way the body reacts to this major food group. Ingesting carbohydrates increases blood sugar levels, which triggers the body to create insulin in order to properly digest the carbs, transforming them into energy. Low carb, low sugar diet proponents state that if carbohydrates are withheld, the body will then rely on fat stores to create energy, thus leading to weight loss. In addition, the reduction in carbohydrate intake also eliminates the rapid changes in blood sugar levels and dumping of insulin into the system, which is linked to sugar rush, the ensuing sugar crash and binge eating.
Typical menu for a low-carb diet
In general, a low-carb diet focuses on proteins, including meat, poultry, fish and eggs, and some nonstarchy vegetables. A low-carb diet generally excludes or limits most grains, beans, fruits, breads, sweets, pastas and starchy vegetables, and sometimes nuts and seeds. Some low-carb diet plans allow certain fruits, vegetables and whole grains. A daily limit of 50 to 150 grams of carbohydrates is typical with a low-carb diet. Some low-carb diets greatly restrict carbs during the initial phase of the diet and then gradually increase the number of allowed carbs.