How to Diet Down NOW

A) Proportions of protein and fat increases within the diet.
B) The individual may experience diarrhea due to increased fiber content.
C) Initially there is a fast weight loss. This is partly due to the loss of glycogen stores and associated water weight.
D) This individual may be at a greater risk of heart disease due to an increase in fats, especially saturated fat and cholesterol.

*THE* answer is (D) but I bet they want you to answer (B)

FINALLY they admit - no difference in the risk of heart disease even with highest intake of saturated fat & eggs are a superfood & have no effect on cholesterol

http://blogs.webmd.com/heart-disease/2010/03/low-fat-diet-trojan-horse-of-heart.html

http://www.drbriffa.com/blog/2010/01/15/two-major-studies-conclude-that-saturated-fat-does-not-cause-heart-disease/

There was a myth that the fat found in arteries that clogged them was from saturated fats because they looked like saturated fats but there was no scientific proof - it just seemed logical. Unfortunately, it’s just not true & research has found that it is refined CARBS that create the VLDL cholesterol that clogs arteries.

The link between saturated fats and heart health was based on faulty science & has been disproven. Dietary fat, whether saturated or not, is not a cause of obesity, heart disease, or any other chronic disease of civilization. Through their direct effects on insulin and blood sugar, refined carbohydrates, starches and sugars are the dietary cause of coronary heart disease & diabetes.

Plaque build up in the arteries are more attributable to carb consumption than dietary fats, which seems to be the conclusion of the following study. Carb consumption raises triglycerides & VLDL (bad cholesterol). Fats raise the HDL (good cholesterol). High triglyceride levels & low HDL levels are an indicator of plaque, glycation - the precursors to a heart attack and heart disease.

study from the Oxford group examining the postprandial (after-eating) effects of a low-fat vs. low-carbohydrate diet. (Roberts R et al, 2008)

Postprandial lipoproteins, you’d think, would be plentiful after ingesting a large quantity of fat, since fat must be absorbed via chylomicrons into the bloodstream. But it’s carbohydrates that figure most prominently in determining the pattern and magnitude of postprandial triglycerides and lipoproteins. Much of this effect develops by way of de novo lipogenesis, the generation of new lipoproteins like VLDL after carbohydrate ingestion.

http://heartscanblog.blogspot.com/2009/11/after-eating-effects-carbohydrates-vs.html

SEVEN REASONS TO EAT MORE SATURATED FAT -

1) Improved cardiovascular risk factors

Saturated fat in the Diet reduces the levels of lipoprotein (a) abbreviated Lp(a)—that correlates strongly with risk for heart disease. The only dietary means of lowering Lp(a) is eating saturated fat. Eating fats raises the level of HDL, the so-called good cholesterol.

2) Stronger bones

Saturated fat is required for calcium to be incorporated into bone - According to expert in human health, Mary Enig, Ph.D., as much as 50 percent of the fats in the diet should be saturated fats.

3) Improved liver health
Studies show that saturated fat encourages the liver cells to dump fat content. Saturated fat has been shown to protect the liver from the toxic insults of alcohol & medications and even to reverse the damage.

4) Healthy lungs

For proper function, the airspaces of the lungs have to be coated with a thin layer of lung surfactant. The fat content of lung surfactant is 100 percent saturated fatty acids. Replacement of these critical fats by other types of fat makes faulty surfactant & potentially causes breathing difficulties, collapse of the airspaces & respiratory distress.

5) Healthy brain

Your brain is mainly made of fat & cholesterol. Though highly unsaturated essential fatty acids found in cold-water fish (EPA & DHA) are important for brain & nerve function, most of the fatty acids in the brain are actually saturated. The brain needs saturated fats to function optimally.

6) Proper nerve signaling

Certain saturated fats, found in butter, lard, coconut oil, & palm oil, function directly as signaling messengers that influence the metabolism. Without the correct signals to tell the organs & glands what to do, the job gets done improperly.

7) Strong immune system

Saturated fats found in butter & coconut oil (myristic acid & lauric acid) play key roles in immune health. Loss of sufficient saturated fatty acids in the white blood cells hampers their ability to recognize & destroy foreign invaders, such as viruses, bacteria, & fungi. Myristic & lauric acid have potent germ-killing ability. We need dietary replenishment of them to keep the immune system vigilant against the development of cancerous cells & infectious invaders.

http://www.fourhourworkweek.com/blog/2009/06/06/saturated-fat/

The Oscar-winning actor tells Reel Inspiration Host Jessica Bloustein all about his new film, Get Low.

Duration : 2 min 23 sec

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1. Onions and Carrots turn into sugar carbohydrates when cooked. These must be eaten raw. In the raw state they have fiber — when cooked the fiber breaks down into simple sugars.

2. Condiments such as ketchup, barbecue sauce, and even some salsas can add a lot of carbohydrates.

3. Low carbohydrate Diets lead to bad breath. Keep mints or sugar-free chewing gum with you at all times.

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Duration : 1 min 25 sec

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In the second installment of this hypnotic, musical series, Reuben Metzler heads to Gowanus Brooklyn to spend some time with the ambitious occupants of Providence RI's The Low Anthem. What follows is a pretty compelling slice of everyday road life for this incredible roots/rock band. Watch The Moment at http://www.baeblemusic.com/concertvideo/The-Bell-House/The-Low-Anthem.html.

Duration : 6 min 4 sec

Technorati Tags: moment

could you provide a link with the answer please? i need to cite a bibliography thanks!

Carbohydrates are essentially sugar. With less sugar, there is less cellular respiration because sugar is needed in this process

A page on carbohydrates is found: http://en.wikipedia.org/wiki/Carbohydrate and
http://www.nlm.nih.gov/medlineplus/ency/article/002469.htm

Ok, so i know about the stages you go through on a low carbohydrate diet and using fat stores for energy.. ketosis.. etc..
but i would like to know how much weight i can loose on this sort of plan?

i am female, 5′6
120 pounds

i have tried this for the past week and so far i have lost about 2 pounds, buti dont know whether this is just water weight.
i have eaten roughly about 1200 calories per day and i do a fair amount of walking as i never go by car or public transport.
a typical days food has been:
Breakfast: Omelet with grated cheese and chicken breast pieces
Lunch: Chicken or fish (sardines, prawns etc) with lettuce and 1 babybel cheese
Dinner: Lean meat or fish (salmon, prawns, cod, beef, chicken) with mixed vegetables (carrots, broccoli, beans, cauliflower) with one tablespoon of rice, pasta or a boiled potato.
drinks: water, squash, herbal tea
snacks: Apple, grapes, cheese, ham, a biscuit (occasional piece of chocolate)

is this Diet low-carb enough? if i followed this plan for a month how much weight ould i be expected to lose? i also go for a run a few times a week.

thankyou!!
I’d like to see you separate those meals out a bit more. You should be taking about 5 meals daily. Those are all excellent foods you have listed above, just try to split them up a bit more. Of course, also make sure you’re drinking plenty of water, and it would certainly help you to run on a more regular, regimented schedule. Calisthenics will also help you tone up.

If you stick with just the diet, you could expect to lose about 5-10 lbs in one month, provided that you really stay with it. Exercising on a regular basis will enhance your results.

Cheers

You eat lean meats, lots of vegetables, dairy products, and low sugar fruits like berries and melons.
You do not eat carbohydrates, which are the starches and sugars. That means no bread, noodles, crackers, nothing made from flour, no sweets, rice, corn, oats, peas, beans (green beans are ok) or potatoes.

Low-carbohydrate Diets restrict caloric intake by reducing the consumption of carbohydrates to around 20 to 60 g per day (typically less than 20 percent of the daily caloric intake).

what is the strengths,weakness, safety issue and the advice to people on this diet. What are the strengths, weakness, safety issue of low carbohydrate diet and the advice to people on this diet. The straights, weakness, safety issue of liquid diet and the advice to people on this diet.

Fat won’t make you fat (but a low fat, high carb diet can). Fat is essential to good health. (not including transfats) & supports a strong immune system & helps hormones to function properly. Fat tempers the devastating health effects of carbohydrates. Fat is needed to make the vitamins & minerals in your foods bioavailable so they can be incorporated into the body structure. Most people do better with a higher level of fat than with less.

The body can not release body fat stores until the bloodstream is clear of insulin. Carbs greater than 9grams per hour trigger insulin. Insulin is the only fat storage hormone. As healthy as fruit may be, fructose the sugar in most fruit is the most lipogenic (fat producing) carb.

There is no better way to bring the body to the state of optimal health than with a low carb way of eating. Low carb doesn’t cause high blood pressure, high blood sugar or high cholesterol, it cures it. Anything less that 9 grams of carbs per hour controls insulin and is considered low carb (up to 144 grams per day).

U.S. government guidelines were changed 35 years ago to suggest we lower our fat intake & increase our carb intake. American society followed these recommendations & lowered their fat intake by 11%. In this same time frame obesity, diabetes, heart disease are all at epidemic levels.

Glucose is the bodies preferred fuel (if you want to get technical, it actually burns alcohol most efficiently, but that doesn’t make it any healthier for the body than carbs), the body can convert 100% of carbs, 58% of protein & 10% of dietary fat into glucose. The body can also be fueled by fat (dietary fat & fat cells) but only in the absence of carbs. Your brain actually prefers* to be fueled by ketones, it does require glucose also, but glucose can be converted from protein.

Plaque build up in the arteries is more attributable to carb consumption than Dietary fats, which seems to be the conclusion of the following study. Carb consumption raises triglycerides & VLDL (bad cholesterol). Fats raise the HDL (good cholesterol). High triglyceride levels & low HDL levels are an indicator of plaque & glycation - the precursors to a heart attack & heart disease.

study from the Oxford group examining the postprandial (after-eating) effects of a low-fat vs. low-carbohydrate diet. (Roberts R et al, 2008)

Postprandial lipoproteins, you’d think, would be plentiful after ingesting a large quantity of fat, since fat must be absorbed via chylomicrons into the bloodstream. But it’s carbohydrates that figure most prominently in determining the pattern and magnitude of postprandial triglycerides and lipoproteins. Much of this effect develops by way of de novo lipogenesis, the generation of new lipoproteins like VLDL after carbohydrate ingestion.

Gary Taubes who wrote "Good Calories, Bad Calories" spent 7 years going through all the studies over the last century & dividing up the real science from the faulty science & concluded that low carb was the best way to control insulin levels which balances out other hormones & allows the body to function properly.

His main points are:

1. Dietary fat, whether saturated or not, is not a cause of obesity, heart disease or any other chronic disease.

2. The problem is refined carbs in diet, their effect on insulin secretion & the hormonal regulation of homeostasis.

3. Sugars are particularly harmful, fructose & glucose simultaneously elevates insulin levels & overload liver with carbs.

4. Through their direct effects on insulin & blood sugar, refined carbs, starches, sugars are the dietary cause of coronary heart disease & diabetes. They are likely dietary causes of cancer, Alzheimer’s & other diseases.

5. Obesity is a disorder of excess fat accumulation, not overeating.

6. Consuming excess calories does not cause us to grow fatter.

7. Fattening is caused by an imbalance in the hormonal regulation.

8. Insulin is the primary regulator of fat storage. When insulin levels fall, we release fat from fat tissue.

9. By stimulating insulin secretion, carbs make us fat.

10. By driving fat accumulation, carbs also increase hunger & decrease the amount of energy we expend.