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Low Carbohydrate Stupidity

June 8th, 2007

The latest buzz word for todays diet scams and prepackaged food rip-offs is “low carb”. “Eat all the fat and meat you want and still lose weight.” Yeh, when your cold dead body starts to dry up!

Let’s make one thing clear, without carbohydrates you die. Carbohydrates; fruits, vegetables, and grains provide the fiber, sugar, and electrolytes your body needs to survive. Without these vital nutrients, you die.

How did this carbohydrate stupidity get started? It started as the result of confusion about a new discovery called the glycemic index.

When you eat carbohydrates, your blood sugar level rises. Excessive blood sugar is not good for your body. To clear the sugar from your bloodstream, your pancreas releases insulin. This causes the sugar to be stored in your fat cells.

The fact is that you need some sugar in your blood because thats where your energy comes from. Without blood sugar, neither your muscles nor your brain will work. But excess blood sugar is a problem.

New research has discovered that eating certain refined carbohydrates causes your blood sugar to rise much higher and stay high longer than eating whole carbohydrates.

Note: As you age, your pancreas becomes less efficient at producing insulin. As a result, sugar is not effectively cleared from the bloodstream, resulting in diabetes.

The gylcemic index uses the blood sugar rise caused by eating pure sugar as a guide for rating other foods. Pure sugar has a glycemic index of 100. To stay thin and healthy, you need to avoid foods with a gylcemic index higher than about 50.

The gylcemic index of thousands of foods has been measured by monitoring thousands of peoples blood sugar after eating the food, and then calculating an average. The results have been published and you can find gylcemic tables on the Web.

What are the offending foods?

1. Any food made of refined flour; bread, cake, cookies, cereal, crackers, donuts, etc.
2. White rice.
3. Potatoes.

The above foods will cause your blood sugar to rise rapidly and stay high for a long period. If the above foods are a regular part of your diet, you will be gaining weight uncontrollably. Avoid these foods and your weight will gradually fall back to a normal weight zone.

What are the good carbohydrates?

1. 100% stone ground whole wheat bread.
2. Whole grain wheat bran cereal.
3. Surprisingly, pastas like spaghetti, macaroni, and ravioli have glycemic indexes lower than 50.
4. Even more surprising, chocolate has a glycemic index less than 50.

Most fruits and vegetables have a low glycemic index, but there are some exceptions. Oranges and grapefruits have a low glycemic index but turn them into juice and the glycemic index zooms up. Beans and nuts have a low glycemic index, but watch those calories! Plain baked beans have 240 calories per cup and walnuts have 190 calories per ounce. And just because a product contains a food with a low glycemic index doesnt mean the product’s recipe has a low glycemic index.

Locate a good glycemic index table and use it to select low glycemic index carbohydrates to replace the high glycemic index foods in your diet.

Dont be fooled by listening to the low carbohydrate stupidity. Dont eat only fat and meat. That would cause health problems that will eventually lead to your death.

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Written By: Stephen Bucaro

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What You Should Know About Low Carb Diets!

May 11th, 2007

What is a Low Carb Diet? You’ll do away with bad carbs and bad fats, and start eating good fats and good carbs. What you need to understand is that you are not really on a diet, but changing the way you eat. Eating the wrong foods consistently throws your body out of balance. Most of us tend to overdue it eating processed carbs. What do I mean by processed carbs? Basically, there are two kinds of carbohydrates, simple and complex. Some refer to them as bad and good carbs, fast and slow digestion carbs and others. Here are some basic explanations:

SIMPLE CARBS – Foods with simple or refined carbohydrates most often have a low nutrient content and a high-glycemic index. They are metabolized quickly (quick to digest). They enter the bloodstream and rapidly elevate blood sugar levels, then fall dramatically within a short span of time. In order to keep the body running healthy and stable, it is recommended that these type foods be limited. Examples of these simple or overprocessed carbs are white bread, potatoes, and sugary treats like cookies, candy, cupcakes and cakes, and beverages like cola products.

COMPLEX CARBS – Foods with complex carbohydrates contain many nutrients and have a low- to moderate-glycemic index. Higher fiber content in these foods means slower digestion, which is healthier for the body (including reducing mood swings and food cravings). And these foods are considered good choices by health advisors. Examples of these complex carbs are whole grains, most fruits and vegetables. Legumes, plants of the pea or bean family, are also in this category.

WHICH IS BEST?? Studies show that low-carb diets can help with weight loss; which means that the carbs need to be of the complex, low-glycemic type. The key is eating whole, real, unprocessed food found as close to nature as possible.

WHY DOES YOUR BODY NEED CARBOHYDRATES ANYWAY? Carbohydrates cause your body to produce a hormone called Insulin. Insulin is responsible for the movement of glucose (sugar) from the food you eat into the cells of your body to be used for energy. Excess glucose (that is not burned as energy) is then stored as body fat.

Years of consuming too many carbohydrates can lead to a sensitivity of the cells to Insulin. This can result in the body having to make more (and more) Insulin to get the same job done. Over time over-production of Insulin can lead to high cholesterol, heart disease, obesity and type II diabetes and more. A side effect of Insulin over-production is that it actually causes more fat to be deposited.

EATING LOW CARBS WORKS WITH YOUR BODY.

All the food you consume provides energy for your body. Your body burns fuel in this order: carbohydrates / fat / protein. So, by limiting the carbohydrates you eat, it is perfectly natural for your body to burn fat next. Your body will go inward and start burning your own body fat for fuel. Because of this store of body fat, you wont feel hungry and you will maintain a more even blood sugar level throughout the day.

One important thing to note here is … it is not eating too much fat that makes you overweight – it is eating far more carbohydrates than your body needs to use for energy.

It is important, however, that any and all dietary planning should be made under the guidance of your own medical practitioners. Also, drinking 8 glasses of water a day and consistent exercise is vital to your body’s health. This content only presents overviews of low-carb research for informative purposes and does not replace medical advice from a professional physician.

About the author:

Theresa is an avid cook and gardener. Visit her blogs for more information, articles, recipes and more: Low Calorie Recipe, Low-Fat-Recipes and Low Carb Recipe

Written By: Theresa Sontag

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Santa Goes Low Carb!

April 21st, 2007

North Pole- The word is out! Due to an “unpublished dilemma” last Christmas Eve Santa has gone Low Carb!

Sources reveal that Santa was stuck in a chimney somewhere in California for over an hour last Christmas Eve – how embarrassing! The incident certainly wreaked havoc with his jolly schedule for the most important night of the year. In the aftermath, it caused Santa to really stop and think.

After careful consideration – Santa and Mrs. Claus decided they could not risk a repeat of the incident, but more importantly the risk factors associated with Santa’s health – oh my! Right after the holidays, Santa visited his primary care physician for a complete physical. A “new lifestyle” was decided upon – It’s the “Low Carb Lifestyle” for Santa!

Santa has Changed His Mind – Changed His Heart – and is Losing Weight for Life! Will this make Santa “less jolly”? Absolutely not! Fat is not what makes Santa jolly! His weight goals are not to be a skinny “Twiggy Santa” but rather a “healthy weight Santa” with less inches (for some VERY obvious reasons). The keyword here though for Santa is: HEALTH!

Our sources tell us that Santa has more energy than ever, his creativity and staying power seem to be at an all time high! He has hired more elves this season just to keep up with him! The jolly fellow is even less stressed this season.

The absence of stress seems to be relative to the fact that his chances of losing his jolly lifestyle to diabetes, heart disease and obesity have been considerably reduced by his new choice of a healthy eating lifestyle! Santa has serious work to do and HEALTH has become his priority!

In fact, our elf resource reported that we are going to see a big shift in “stocking stuffers” this Christmas. Huge orders are being received and warehoused at the North Pole for “sugar free” candies and low carb treats! Santa’s sleigh is going to look like a “sugar free zone” this year!

With Christmas quickly approaching, as Santa’s inches have dropped away, the “sewing elves” are working round the clock in altering Santa’s RED wardrobe!

So this Christmas watch for an even “more jolly” Santa and just a “little less” of him but a much healthier and happier Santa ’cause he’s gone Low Carb!

And…”Laying his finger aside of his nose and giving a nod, up the chimney he [easily] rose!

He sprang to his sleigh, to his team gave a whistle, And away they all flew like the down of a thistle. But I heard him exclaim, ere he drove out of sight,”HAPPY [LOW CARB] CHRISTMAS TO ALL, AND TO ALL A GOOD-NIGHT!”

http://www.LowCarbcookin.com
Home site of Low Carb Christmas Cookin’
The FIRST Low Carb Christmas Cookbook!
Low Carb Christmas Cookin’- with an Old-Fashioned Cook!
224 fun-filled, sometimes hysterical pages!

Jan McCracken is author and self-publisher of 39 gift books and cookbooks. Born in the Midwest and former owner/innkeeper of a country bed and breakfast in Branson, MO, she has been cooking since she was seventeen years old (she wont tell us how many years that is!

Jan has been living the low carb lifestyle for almost eight years. Her long-term goal is helping people understand that food is truly the great medicine, prevention and healer of disease.

jan@lowcarbcookin.com

You may publish this article in your newsletter, on your website, or other publication as long as the article content is not altered and the resource box is included. Please add byline with active link. Notification of the use of this article is appreciated. Thank you!

Written By: Jan McCracken

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What are the benefits of the low-carb diet?

April 17th, 2007

Are you one of those who hate dieting? Well, you are not alone, almost all of us hate the deprivation from food that dieting brings to us. Aside from the fact that our parents raise us to believe that food intake is necessary to keep us energetic, especially carbohydrates. Potatoes and breads are the essential members of our diet from morning, noon and night. Therefore, we resent the idea that carbohydrates are not good for us.

However, your thinking might change upon reading the low-carb diet overview. In the low-carb diet overview, you will learn that energy does not come from carbohydrates alone. Low-carb diet overview will also tell you that good fats convert to energy much like carbohydrates, as we know it to be. Low-carb diet overview will likewise tell you about the recommended carbohydrates like whole grain, fruits and vegetables. However, you should minimize intake of carbohydrates to as low as 10% of your total calorie intake. If you can maintain your consumption of carbohydrates to as low as 10% of your calorie intake, you should eat more fats and moderate protein. Then, the low-carb diet overview will be the best tool to compliment your weight loss regimen and avoid jumping on the obese bandwagon.

The low-carb diet overview will explain how you can best manage your weight. In contrast with the belief that carbohydrates are necessary to build your energy profile, fat may replace carbohydrates in this arena.

You will also learn from the low-carb diet overview that it is the best diet for obese individuals. Diabetics may also use the low-carb diet overview to combat the cause of obesity, high cholesterol, high blood pressure, hypoglycemia and type II diabetes because studies show that low-carb diet attacks the condition called hyperinsulinemia. Hyperinsulinemia is a condition where insulin levels in the blood are elevated.

It may also be helpful knowledge you will get from low-carb diet overview is the advantages one will get from low-carb diet. Sustained weight loss is one advantage of low-carb diet. Another advantage you will learn from low-carb diet overview and low-card dieting is stable blood sugar, this is specifically important for diabetics and those people prone to diabetes. If you have a relative who is a diabetic, then you are one of those people prone to diabetes. Low cholesterol level is also an advantage of low-carb dieting. Some low-card dieters also report being more energetic than their counterparts who are not dieting.

Finally, here are some basic guidelines you will get from the low-carb diet overview. You should limit your carbohydrates intake to 10% or less of your total calorie intake. You will also find the list of allowed foods, you will also find the list of foods to avoid and foods with hidden sugar in the low-carb diet overview. Avoiding food containing sugar and white flour is also part of the low carb diet. Avoiding caffeine and drinking lots of clean and clear water also help in the dieting process. Taking fiber supplements and vitamin will help during the initial stage of low-carb dieting, you will understand this need better upon reading the low-carb diet overview.

Low-carb dieting is good for everyone who wants to loose weight, so try it to experience a trim lifestyle. However, when you finally decide to try it, after reading the low-carb diet overview, visit your health care professional just to be sure that low-carb dieting is really, what you need.

About the Author

For free advice, tips and education about weight loss, fitness and dieting visit Weight Loss Information at http://www.effective-weight-loss.info

Written By: Christine Edwards

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Low GI Diet or Low Carb Diet – Which One Is Best?

April 9th, 2007

These days, most everyone has heard of low carb diets such as the South Beach and Atkins diet but the GI or glycemic index diet is a fairly new name on the diet scene. While low carb diets restrict the quantity of carbohydrates, the GI diet focuses on the quality of carbohydrates. It works by promoting the consumption of foods that are low on the glycemic index, foods which will have a gently effect on your blood sugar levels and keep you full longer.

A typical low carb diet, has a restrictive phase in the beginning where your carbohydrate intake is severely limited. You can eat all the meat you want and fats are also unlimited, although the South Beach Diet does encourage you to stick to low fat meats and healthy fats. As the diet progresses, you can gradually add in more carbohydrates, typically those with a low glycemic index are also those that are lower in carbs.
Although a low GI diet might be new to you, it has actually been around since the 1970s and is used in many European countries to help manage diabetes. Recently, however, this way of eating has gotten a lot of attention as a healthy way to control weight. This diet focuses on carbohydrates good carbs have a low glycemic index and you should eat plenty of them (incidentally, these are also the foods that we know to be good for us like fruits, vegetables and whole grains). Bad carbs have a high glycemic index and should be eaten in moderation and mixed with the low glycemic index carbs to lower the overall GI of a meal. Since this diet focuses only on carbs it is very easy for vegetarians to adopt this way of eating.

In comparison, a low carb diet can be limiting in fruits and vegetables which are high in vitamins, minerals and enzymes as well as fiber. Many people associate low carb diets with a license to eat as much saturated fat as you want, but that choice is up to the individual so we really cant fault the diet for this misconception. A low GI diet is full of fruits, vegetables, fiber and low in fat but emphasis the good fats found in nuts. It encourages eating lean meats in moderation.

While we all know that meats and fats are no carb and green leafy vegetables are low carb, some may not be aware of what foods have a low glycemic index. Most vegetables (except potatoes, beets, pumpkin) have a very low GI. Some fruits that have a low GI include citrus fruits, apples, plums and peaches while most other fruits have a medium GI value. Oatmeal, most pasta and whole wheat bread also have a low GI.

So which diet is best?

Where many people in the health and nutrition profession consider a low carb diet to be unhealthy, most everyone would consider a GI diet to be very healthy. Studies have shown that eating lots of fruits and vegetables can help to bolster your immune system thus allowing you to fight disease and eating high fat meats may adversely affect your health and help contribute to heart disease. That being said, it has also been shown that being overweight is a major health risk for many diseases so the best diet is probably one that works for you! Some folks might respond better to a low carb, others to a low GI. Either way, it makes sense to make healthy food choices, limit food intake and exercise for your good health.

About the Author

Lee Dobbins is owner and editor of Low Carb And Low GI Resource where you can learn more about the glycemic index value of foods.

Feel free to reprint and distribute this article as you like but please do not change the article and you must include the resource box with all its active links.

Written By: Lee Dobbins

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Low Carb Diets – How Much Protein Do You Need

March 16th, 2007

What is protein?

Millions of different proteins occur in nature. Protein is made of chains of amino acids held together by peptide bonds. There are about 20 amino acids that can be bound together in various combinations to make the millions of different proteins. There are two groups of amino acids: non-essential amino acids, which are made by your body and essential amino acids, which have to come from your food.

Why does my body need protein?

Protein is an important part of muscle fibre, cell walls, skin, nails and hair. You are losing protein all the time as you shed dead skin cells, nails and hair and it has to be replaced. At times your body needs more protein, like when you’re growing, when you’re pregnant or breast-feeding, or when wounds are healing. Protein is a source of energy for your body and the amino acids are used to make things like adrenaline and antibodies to fight disease.

How does my body digest the protein I eat?

When you eat protein, your body’s digestive system breaks it down into its component amino acids. These are absorbed into your bloodstream through the walls of your small intestine and your liver. Your body puts the amino acids together in whatever combinations it needs, e.g. to make hair protein or new skin cells. Proteins include nitrogen molecules and one of the byproducts of digesting proteins is ammonia. This is converted into urea which is filtered by the kidneys and passed as urine.

How much protein does my body need?

Health authorities in the U.S.A., Canada and Australia recommend a daily intake of 0.75 – 0.8 grams of protein per kilogram of bodyweight. If you weigh 80 kilograms, that’s 60 grams of protein a day. High protein (or low carbohydrate) diets will recommend more.

Can my body store protein?

No. You need to eat the protein your body needs every day. Any excess protein is converted into urea and passed as urine.

Are all proteins the same?

Different proteins are made up of various combinations and amounts of amino acids. Proteins from animals, fish, poultry, soy and Amaranth contain all of the essential amino acids and are they are easily digestible. Proteins from plants and grains do not usually have all of the essential amino acids and you need to eat a selection of them to get all the amino acids you need.

What if I don’t eat enough protein?

Most people eat more than enough protein. If you don’t eat any animal products, you should eat a wide variety of plant and cereal foods. Some symptoms of protein deficiency are: poor growth, weight loss, muscle wasting, iron deficiency, swollen feet and ankles.

Is it dangerous to eat too much protein?

There are risks associated with following a high protein diet for a long time. Your kidneys have to collect and filter more toxic byproducts. This may affect the function of your kidneys, particularly if you have diabetes. It is possible for calcium to be lost from your body. If animal products are your main source of protein, you should avoid those that are high in saturated fats and cholesterol because they will increase the risk of a number of diseases including heart disease.

About The Author

Rita Preece enjoys preparing and eating good, nutritious food and intends to live a long and healthy life. For some simple steps you can take to manage your health and wellness, visit http://www.healthywealthyandhappy.com.

Written By: Rita Preece

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The Effect Of A Low Carb Diet On Your Insulin Level

March 8th, 2007

The underlying principles of low carb diets are based on the role of insulin in our body. There are three basic units the body uses for energy: Fats, Proteins, and Carbohydrates.

All three can be converted to blood glucose. However, while fats and proteins are converted slowly, carbohydrates are converted quickly causing quick spikes in the bodys blood sugar levels. These spikes in blood sugar levels cause the pancreas to create and release insulin until the blood sugar level returns to normal.

Meanwhile, insulin, a hormone produced in the pancreas that lowers our bloods glucose levels is released into the blood as soon as the body detects that blood sugar levels have risen above its optimal level.

Insulin is a very efficient hormone that runs the bodys fuel storage systems. If there is excess sugar or fat in the blood insulin will signal the body to store it in the bodys fat cells. Insulin also tells these cells not to release their stored fat, making that fat unavailable for use by the body as energy.

Since this stored fat cannot be released for use as energy, insulin very effectively prevents weight loss. The higher the bodys insulin levels, the more effectively it prevents fat cells from releasing their stores, and the harder it becomes to lose weight. According to many authorities, over the long term, high insulin levels can lead to insulin resistance and cause serious health problems like obesity, accelerated aging, increased food allergies and intolerances, overworked immune system, heart disease, diabetes, and even cancer.

Carbohydrates, especially simple carbs like sugar and starch, are quickly turned into sucrose by the body entering the blood stream quicker thereby causing the release of large amounts of insulin. The fewer carbs are eaten, the less insulin is produced by the body, and the fewer calories are stored as fat. Less fat storage equals less weight gain and fewer carbs eaten equals less insulin in the blood and the body using its fat stores for fuel.

The premise behind every low-carb diet plan is that a body that produces less insulin burns more fat than a body that produces lots of insulin. Some plans encourage a period of extremely low carbohydrate intake so that the body will enter a state of ketosis and more quickly burn fat stores.

These are usually called induction periods. The length of extreme carb control varies from seven days to however long it takes you to reach your ideal weight. After this period of extremely low carb dieting, maintenance levels of carb consumption are followed to prevent weight gain. The amount of carb you can safely eat will depend on your unique body system. And you will probably have to experiment to find out what level of carb intake is best for you.

No matter what your carb intake, it will be lower than the norm and you will still eliminate white flour and white flour products and certain other sugary and starchy foods. This is why these diet plans are known as low-carb lifestyles.

Low-carb success requires that you be willing to give up simple carbs for the long-term.

About the Author

For more low carb information and a FREE copy of the ebook “30-day Low Carb Diet Ketosis Plan”, please subscribe to our ezine Low Carb eGazette. This article is for informational purposes only. You should consult with your physician before starting any diet.

Written By: Jun Lim

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Low-Carb Out, High-Fiber In

February 24th, 2007

While at the grocery store, have you noticed that you have more choices than ever from food manufacturers? Low-fat, high-protein, low-sodium, and especially high-fiber foods have become the growing trend impacting our shopping carts, taste buds and our health. High fiber is no longer the ‘neglected nutrient’. Its role in healthy lifestyles has become the buzzword for today’s health-conscious consumer. The whole-grain trend has apparently surpassed the low carb movement. Fiberlady says it’s about time.

Continued research encourages the food industry to develop whole-grain products that are more appealing and acceptable to you and me. By exploring new technology for grain-processing, the texture and taste of whole-grain products is being altered. There is currently marketed a fiber-enriched flour that tastes and has a similar texture of white bread. The mounting presence of dietary fiber in our food sources should easily satisfy a wide range of dietary needs, tastes and choices.

Fiberlady has curiously noticed foods such as cereals, breads and pastas, the once dreaded low-carbs, have now become the darlings of health-conscious, high-fiber food fans. There are good carbs that not only help you with weight loss and control, but also protect your health.

“The percentage of products being marketed as fiber-enriched has increased from 2.3 percent in 2000, 2.5 percent in 2001, 2.8 percent in 2002, 3 percent in 2003, to 4.2 percent this year,” comments Tom Vierhile, the executive editor of Productscan Online. “Four years of consective growth is pretty good evidence of a trend.” The revisions in the new food pyramid will help promote the trend for high fiber foods and high-fiber diets as well.

The daily recommendation of dietary fiber by nutritional experts is 20-35 grams. Studies support over and over again the health benefits of consuming high fiber foods. A high fiber diet helps to protect and prevent cardiovascular disease, reduces the risk of some cancers,aids in weight loss,lowers cholesterol levels, and helps regulate diabetes and high blood pressure.

Fiberlady recognizes that we have come along way in the evolution of our species, but we didn’t get this far by eating highly-refined, processed foods. Fast food for our ancestors meant grabbing an apple off the nearest tree. There was an undeniable instinct for nutrient-rich fibrous plants.

Today, we descendants of the apes eat barely enough high-fiber foods to keep a monkey in bananas. There is a challenging road ahead to redefine overly-refined foods. The food industry needs to consciously bridge the gap in nutritional awareness among consumers. Informative websites are abundant and can address all of your high fiber questions and/or doubts.

Fiberlady wants you to raise your high fiber IQ and do the same for the people you care about, choose high fiber foods. Even if you have to read every nutritional fact on every food label on the grocer’s shelf, choose high fiber foods. Think about the alternative.

About the author:

Stephanie Shank (a.k.a. Fiberlady) has studied good nutrition since her days of mothering began 15 years ago which prompted her commitment to a high fiber lifestyle and the development of her informative website High Fiber Health.

Written By: Stephanie Shank

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The Low Carb F.A.Q

January 19th, 2007

When most people think of low carb diets they automatically think Atkins. For obvious reasons. Dr. Robert Atkins formulated the original low carb diet in 1972 and was met a with a hail of ridicule and negativity from the medical community at large.

The Atkins Diet, since renamed to the Atkins Nutritional Approach, works on a very simple principle. Carbohydrates are what our body normally use to produce energy. If you restrict the carbohydrate intake of a normal person their metabolism changes. Changes? Yes your body looks to the next available energy source which is….fat. So now instead of burning carbohydrates for energy your body does the same thing with your existing fat deposits.

In a low carbohydrate diet you actually increase your intake of fat and pure protein as opposed to reducing it. In theory the more fat you eat the more fat you burn because your body is now using fat for energy. It’s common to see low carb dieters eating enormous steaks smothered in butter with fried eggs and mushrooms on the side. A very high fat meal but also a perfect low carbohydrate meal.

The fat burning process is called lipolysis. As the fat is being broken down for energy a secondary phase called ketosis occurs. Ketones are the fragments of fat being broken down in the process of lipolysis hence the name ketosis.

Ketosis has a single nasty side effect -bad breath. For whatever biological reason the conversion of fat to energy can lead to really, really bad breath. This is a common complaint amongst followers of Atkins and similar low carbohydrate diets.

Amongst some of the bad press that low carb diets receive are worrying stories of people dying while on a low carb diet. These hyped up media tales are tied to one word – ketoacidosis. This particular condition occurs when a person goes on a zero carbohydrate diet and/or suffers from diabetes. During the ketosis phase the blood becomes overly acidic to a critical point. Coma and death can follow quickly if medical attention is not immediately sought.

Does everybody following a low carb diet run the risk of ketoacidosis? Not unless you have a history of diabetes (diagnosed or undiagnosed) and you also totally eliminate carbohydrates from your diet. Even then only a small number of people are actually susceptible to the effects of ketoacidosis when compared to the general population.

The results that low carb diets produce are hard to argue with. Rapid weight loss in a short space of time whilst on a high fat, high protein diet. These results fly in the face of conventional medical wisdom and serve to constantly annoy the established medical community.

Low carb dieting is not going to disappear any time soon. Especially not as long as major Hollywood celebrities are successfully using Atkins and showing off their results to the world media.

About the author:

This article was submitted courtesy of the Low Carb Advice website. You can find tons of useful information on low carb diets there. (C) Copyright 2005 Low Carb Advice

Written By: Niall Roche

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Complex Carbs For Rookies

December 18th, 2006

If you are looking to improve your physique and keep your energy levels high, a diet with an adequate supply of carbohydrates is crucial. Forget about these diets that are low carb, like Atkins and Keto, they DO NOT work in the long run and should be avoided at all costs. Complex carbs should be of equal importance to protein while trying to achieve your fitness goals.

Complex carbs are just thousands of sugar molecules joined together into one molecule. The Glycemic Index is useful for determining which types of carbs are simple or complex. It is very hard to determine what foods are classified as simple or complex without prior nutrition experience. You have to do your homework and research which carb sources will be best for your diet. Most of your healthy carb choice are basically oatmeal, whole-grain wheat, fruits, vegetables, and pasta. There are others certainly, but these will give you an idea of the carb sources you need to consume. There are many health benefits to complex carbs. They contain large amounts of vitamins and minerals that a trainee`s body needs. Most of these carbs also contain large amounts of fiber, which are slow burning and keeps your energy levels at its peak. When your diet consists of high amounts of simple, sugary carbs, you tend to eat more than what your body can metabolize. Hence, fat gain. To avoid the overeating fallacy, a diet with complex carbs is imperative. So what happens if you don`t eat enough of these complex carb thingies? You will suffer periods of low energy on top of having unwanted fat gain. This could also lead to severe health problems such as obesity or even diabetes. You don`t want to be injecting insulin into your body everyday so make sure that you are eating your complex carbs. The only time to avoid complex carbs is post workout when your body`s glycogen stores need replenished. This is where an “insulin spike” becomes useful because you cells absorb these carbs like a sponge. The debate of whether to have simple or complex carbs post workout has been debated for years and there is still no answer to which carb source is best. You will have determine which carb works best for your body post workout, but your best bet is to start with an insulin spike and see how your body responds. In my next article, “Simple Carbs for Rookies,” I will discuss the basics of this controversial carbohydrate and try educating you on the “how to`s” of simple carbohydrates.

ABOUT THE AUTHOR

MY SITES: WWW.CLUBBODYBUILDING.COM AND WWW.GEOCITIES.COM/BASHORE69/BODYBUILDINGARTICLES.HTML
MY BOOK “BODYBUILDING FOR ROOKIES” WILL BE RELEASED AUGUST 12.

Written By: Zach Bashore

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