Why Low-Carbohydrate Diets Work

by Dr. Julian Whitaker
Filed Under: Weight Loss
Last Reviewed 02/06/2014

There is one reason why very low-carbohydrate weight loss diets like the one popularized by Dr. Atkins work for so many people. It’s because they don’t replenish carbohydrate stores, so the body is in a constant “fat-burning” mode.

You see, people who eat a lot of fat and carbohydrates together often produce excessive amounts of insulin. Obesity, particularly in the abdominal area, is a marker for elevated levels of insulin in the blood and for insulin resistance, which encourages the production of more and more insulin. Hypertension and high levels of cholesterol, triglycerides, and blood sugar are also markers for insulin resistance.

The foods that stimulate the highest production of insulin are carbohydrates, particularly rapidly digested refined carbohydrates like white flour and sugar. Protein foods provoke some insulin response, but it is far less than that of carbohydrates, and fat doesn’t stimulate the release of insulin at all. Therefore, eating a low-carb diet dramatically decreases insulin production.

Additionally, a low-carbohydrate diet reduces food intake, because the ketones produced by fat burning substantially curb appetite.

I believe that the fastest, most efficient way to lose weight and burn fat is to follow a low-carb, low-glycemic diet until you achieve your goal weight.
 

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