Low Carb Tips

If anyone knows anything about fitness, its that a low fat diet is the healthiest way to avoid serious diseases, right? Maybe wrong.

In many instances quality research has shown just the oppositethat a low fat diet, sometimes even a vegetarian diet, can be harmful to your health. Although vegetarian and low-fat diets have been proven to reduce cholesterol and triglyceride levels, they have not demonstrated significant reductions in deaths from any disease.

The Low-Fat Approach
Popular diets of today encouraging low-fat approaches, such as the diets of Dr. Pritkin, Dr. Ornish, Macrobiotics, and Weight Watchers, are generally effective with weight-loss and reduction in blood fats. The low-fat approach has even been proven to overcome serious illness successfully.

But the majority of dieters find these plans difficult to stick with. And most research trials have not shown these diets effective in decreasing death rates from diseases in general, long-term.

Fats in a meal make you feel more full. They slow the time it takes for your stomach to empty, thus ensuring you will not feel hungry too soon.

Generally, high-carb, low-fat meals have the opposite effect. The stomach empties quicker and insulin levels increase following the meal. This means you may be hungry sooner than youd like.

Research shows the higher insulin levels of a low-fat, high-carb diet may predispose you to adult onset diabetes, hypoglycemia, and even heart disease.

The Low-Carb Approach
These diets claim that limiting carbs, like sugars, grains, fruits, and some vegetables, is the solution. The Atkins Diet, South Beach Diet, and even the Zone Diet all suggest if you cut out the carbs or have a balance of fat/carbs/protein in every meal, you will experience weight loss and better health. Many dedicated dieters find this to be true.

Although a low-carb diet can cause weight loss, the goal of any program should be life long radiant health. It is still up for debate if this approach leads to any significant health advantages. It is possible to hasten heart disease, arthritis, cancer, and aging with a diet too high in the wrong fats and too low in essential nutrients from various fruits and veggies.

Many health care professionals find it difficult to prescribe to either of the above theories. If there is no definitive answer in either direction that is indisputable, then there must be a middle ground.

A Healthy Solution for Everyone
It is difficult to imagine that reducing intake of the wonderful fruits and vegetables that keep people well is the way to a healthy future. Research will back this up. The average American already ingests too little fiber, vitamins, minerals, antioxidants, and other factors present in whole, unprocessed fruits and vegetables.

In much of our history, it was rare to have many of the diseases we live with today. Most people in native cultures eating diets dictated by availability experienced vibrant health. Their death was caused by accidents, bacterial or viral diseases, or by old age. Very few died of our number one killers: cardiovascular disease and cancer.

People did not begin to experience heart disease and cancer in such great numbers until the advent of our more modern diet and lifestyle customs.

These advances included:
growing and eating more grains
discovering how to refine and preserve foods to extend shelf-life
consuming sugar and simple carbohydrates
pasteurizing and homogenizing dairy products

With the human tampering of food overall health took an undeniable turn for the worse.

Almost exclusively we now eat, even in so called healthy or organic foods, the following: refined products, products with added sugar, preservatives, additives, petroleum products, animal products laden with antibiotics and hormones, and animals that are fed diets that they would never eat in the wild (wild cattle do not eat other cattle, poultry by-products, or even grains; cattle eat grass).

Native cultures worldwide, before being indoctrinated with more westernized food choices, eat remarkably similar diets.

Since many food products spoil without refrigeration or freezing, most people fermented their foods. This supplies necessary probiotic bacteria, which many people supplement with today since we eat natural fermented foods so infrequently.

Whether or not they inhabited the same regions, most people ate a wide variety of fruits, vegetables, and animal products in season. Very few societies tip the scales by eating mostly animal products (Inuit cultures) or mostly vegetarian (a few tribes in Africa and South America).

The similarities that bind the historical human diet together are:
A diet based on fresh or fermented whole, unrefined foods
A diet high in essential fatty acids with an omega 6 to omega 3 ratio of 4:1 (current US diets have a ratio of 16:1)
A diet where spirituality around food is more meaningful than the material
A diet with 10 times the level of fat soluble vitamins (A, D, E, K)
A diet lower in total calories overall

Wisdom passed down through the ages says that a varied diet with foods found abundant in nature is best. In almost all cultures this means a diet, as available, of fresh or dried wild meats and fish, fermented cheeses, fresh whole or fermented milk, butter, eggs, fresh, dried, or fermented fruits, fresh or fermented vegetables, whole grains (these were fermented normally, even if dried), some beans, and water or fermented beverages to drink.

It is interesting to note that instead of eating fresh foods or those naturally fermented, we chose to cook or destroy what could spoil in our foods then add additives and preservatives. Are these foods as digestible? Do they supply the same nutrients? Does the magic number of carbohydrates versus fats or proteins really matter? What if the answer lies in ancient wisdom and thousands of years of knowledge?

Something to think about.

For more information or questions on related topics, please visit www.MyWebND.com. Get all your health questions answered from a licensed Naturopathic physician without the wait for an office visit. Well-researched, reliable information is now available and easy to find.

Written By: Dr. Tara Barker

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As the urge to overindulge is replaced by the need to shed winter weight gain, more and more dieters are turning to a low-carbohydrate eating regimen. The increasingly popular low carbohydrate plans such as Atkins and South Beach diets are based on the premise that carbohydrates cause weight gain and focus food intake on protein.

As attractive as it may sound to eat steak, cheese, eggs and other calorie-rich proteins, many dieters find it challenging to bring tasty variety to their low carbohydrate menus and still stick to the guidelines for these diets.

Trying new foods and different food combinations are a good way to keep your taste buds satisfied, says Chef Patrick Finney, national culinary director of American Culinary Institute (ACI). He also notes that since dieters are limited in what they can eat, its important to focus on the taste and flavor of foods, instead of quantity.

The chefs from American Culinary Institute makes it easy to identify the best tasting choice in just about every food category, from everyday favorites, to gourmet and organic products. For over 15 years, the San Francisco-based organization of independent, professional chefs has provided shoppers with a fast, effective way to select the best tasting foods and culinary products by awarding its Best Taste Award medallion to the overall winner in each product category based on taste.

A recent study done by PARADE magazine confirms that flavor is still the number one criterion for Americans food choices. In addition, across the board in their own restaurants, the independent judging chefs of ACI see their customers modifying their eating habits to include low-carb plans, but note people will not sacrifice on taste with their new menu choices. Chef Finneys advice is to purchase the best tasting products you can buy.

Products bearing the prestigious ACI Best Taste Award have been judged superior in taste in the Institutes rigorous, unbiased five-step judging process. Look for the ACI Best Taste Award on food products at your local supermarket. Its the fast and reliable way to buy the best tasting food and culinary products for your family and friends.

Here are some menu suggestions from Chef Finney for those eating a low-carb diet, and a list of some of the best tasting low-carbohydrate food brands that earned ACIs Best Taste Awards in their respective categories.

Breakfast:

* Eggs are a good start to a low-carb day. Egglands Best took ACIs top spot for the fresh eggs category. Prepare them scrambled, fried, poached, hard-boiled or as an omelet. But dont stop with breakfast. Make egg salad for lunch, or whip up Asian egg drop soup for dinner.

* Bacon, which is banned on low-fat diets, is a nice treat for those following the Atkins plan. If youre in a hurry, Jimmy Dean gets the best taste rating for fully cooked, heat and serve bacon, while Maple Leaf bacon is the best tasting in its category for conventional bacon strips.

Lunch and dinner:

* For a quick, easy protein boost, add the best tasting canned/pouch tuna or salmon to your leafy green salads from Chicken of the Sea.

* Sprinkling a few nuts and seeds on your salad is another quick way to jazz them up. Using delicious Fisher Nuts finely chopped also add crunch, texture and protein to soups, and a surprising crunchy topping for steaks. A small handful of nuts make a great, quick snack.

* Fish and seafood are great lean protein sources. Fishery Products Internationals frozen shrimp under the Mirabel label make a great quick and tasty meal, or add them to stir fry, green salads and more.

* Cheese gives a flavor boost to any dish. Sprinkle hard cheeses like Romano cheese from Stella USA on salads, soups and side dishes for added flavor and texture.

* Cold cuts such as best taste winner William Fischer premium deli ham make a quick snack or lunch, and are a great addition to a green salad.

* Have convenient pre-packaged leafy green salads on hand at all times in your refrigerator for a handy meal or side dish from Ready-Pac. Top off salads with award winning dressings from Briannas salad dressings, such as their real French vinaigrette or zesty French dressing, both low in carbohydrates.

Sauces/Seasonings:

* When sticking to any meal plan, variety is the spice of life. Add a small spoonful of Crystal steak sauce to enhance the flavor of your steak or other meats. In addition, add a small splash to zip up sauces and dressings as well. Mrs. Dash grilling blends are a great way to boost the flavor of meat and chicken; try using it as a seasoning in place of salt.

Snack/Dessert:

* A little snack or a light dessert of fresh or frozen berries (of course with no sugar added), with a dollop of ACIs award winning Daisy Brand sour cream makes a delicious and satisfying treat.

For a complete list of the American Culinary Institutes Best Taste Award winners, visit www.chefsbest.org.

About the author:

Courtesy of ARA Content

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With all the emphasis on low-carb diets that made the news for so long, it seems that the emphasis on low-carb is not as prevalent as it once was. Why is this? Where did the low-carb diets go? The popularity of Atkins and the South Beach diets may come and go, but the bottom line is that any successful diet–whether low-carb, low-fat, body type, blood type, or whatever the gimmick–has one thing in common. It cuts calories. Low-carb diets cut calories by reducing carbohydrate intake. Low fat diets reduce calories by reducing fats.

Another problem with fad diets is that everyone has something different to say, which only adds confusion. Many dieters are so bombarded with conflicting information that they no longer know who or what to believe. When the fad diets are written by doctors, as both Atkins and South Beach are, it can be even more confusing. The trick is to get through the diet hype to the real information that is useful.

In the simplest terms, the only way to lose weight is to take fewer calories in than are used. In order to lose a pound of fat in a week, daily caloric intake must be reduced by 500 calories. This can be accomplished through food intake or in a combination of reducing food intake and increasing exercise. However, even when you are reducing calories, you need to eat a healthful balance of foods to get the nutrients you need. This is where a lot of the confusion comes in. Low-carb diets restrict carbohydrate intake. Some restrict carbohydrates a great deal, while other diets are more flexible. However, carbohydrates are not only simple sugars and breads. Fruits and vegetables fall into the carbohydrate category, and both contain a wide range of healthy nutrients.

The body needs proteins, carbohydrates, and fats in order to function. How much the body needs of each of these will continue to be debated. The U.S. RDA recommends fat intake between twenty to thirty-five percent of total intake, proteins between ten and thirty-five percent, and carbohydrates between forty-five and sixty-five percent. Making healthful choices within each category is essential for overall health. Your choices can also have an effect on your mental outlook as well, because if you are watching caloric intake, you will be able to eat more of low-calorie foods, which can help reduce feelings of deprivation. Often, healthier choices are lower in total calories.

In general, the following tips can help you make better choices:

* Limit saturated fats * Choose a variety of fruits and vegetables * Eat whole-grain foods as opposed to refined flours * Eat lean meats instead of high-fat meats

Exercise is also a key component to a healthy lifestyle. Most fad diets recommend some type of exercise, but many do not put a great deal of emphasis on exercising. The fact is that it is possible to lose weight with diet alone. However, diet combined with exercise is the most effective weight loss strategy, and some type of exercise is simply good for health. Exercise can help make your heart stronger, bones, and muscles stronger, all of which make even daily activities much easier.

While there is no doubt that a regular exercise routine can be highly beneficial, many studies indicate that short bouts of exercise throughout the day can be just as effective as a more structured exercise program. Squeezing in just ten minutes a day in increments can be beneficial. Also, consider that exercise comes in many forms. You do not need a home gym full of equipment; even vacuuming can provide benefit. Think of little ways you can add extra activity to your day.

* Park a few blocks from work and walk the rest of the way. * Take the stairs instead of the elevator. * Increase the intensity at which you do household chores. * Take a few minutes to dance around the house. * Go for a walk (all you need is a pair of shoes).

In short, fad diets such as Atkins and South Beach are tempting and promise fast results. If you want the most effective weight-loss strategy, reduce calories and add exercise. In addition, while rapid weight loss is always desirable, losing a pound or two per week is a safe goal; more than this can be dangerous. Eat a wide variety of healthy foods to maintain nutrients, and remember that a healthy lifestyle is the long-term goal.

About the author:

Mike Singh is a fitness instructor, who writes about health & fitness products reviews,elliptical trainers reviews,low carb diet recipes online!

Written By: Mike Singh

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Fats and carbohydrates are two building blocks of a healthy diet, but many people do not understand their role in proper nutrition. While the daily intake of fats and oils should be limited, these elements are still a vital part of the diet. The key is to make smart choices when it comes to fats and oils. That means substituting saturated fats with unsaturated fats, and using healthier, lighter oils in cooking.

Let’s look at the role fats and oils play in the diet. Fats are necessary for supplying energy to the body. In addition, fats supply essential fatty acids and act as carriers for fat soluble vitamins like vitamin A, vitamin D, vitamin E, vitamin K and the carotenoids. In addition, fats have an important role to play as building blocks for various tissues and membranes, and they also play a key role in regulating numerous bodily functions.

Dietary fat is available from a variety of plant and animal sources, and most diets do contain adequate amounts of fat. Most nutrition experts recommend keeping the intake of fat to less than 20% of calories, but studies have shown that severely limiting fat intake can be dangerous. Extreme low fat diets should only be undertaking with a doctor’s approval and oversight.

The type and amount of fat in the diet makes all the difference. A diet high in saturated fats, trans fats and cholesterol has been associated with a variety of ills, including heart disease, stroke and other associated diseases. In addition, many long term chronic problems, such as obesity, are associated with high levels of dietary fats.

The greatest risk of complications from excessive fat intake appears to lie with saturated fats and trans fats (fats that are solid at room temperature). One of the best ways to keep levels of saturated fat low is to limit the amount of animal fats that are consumed. These animal based fats include meats like bacon and sausage, as well as butter and ice cream. Dietary cholesterol can be limited by watching the consumption of eggs, organ meats and other foods high in cholesterol.

Food labels do make the complicated process of choosing the right fats somewhat easier. For instance, trans fats will be listed on the ingredient list of foods that contain them. In general, trans fats are found mainly in processed foods.

Some fats, such as polyunsaturated fats and monounsaturated fats, are better choices for healthy eating. Examples of these fats include canola oil and olive oil. Cooking with these lighter oils can be a big step toward a healthier diet. Polyunsaturated and monounsaturated fats are liquid at room temperature, and they have been found to have heart protecting qualities.

Many types of fish have also been found to be sources of good fat. Fish are excellent sources of omega-3 fatty acids. These omega-3’s have been found to promote good health, and they may even lower cholesterol levels.

Carbohydrates are an important part of a healthy diet as well, and carbs are necessary for providing energy and many essential nutrients. Carbohydrates are found in fruits and vegetables, in grains and in milk and dairy products. It is important to choose carbohydrates carefully, however, since not all are equally healthy.

When choosing breads and cereal, for instance, try to select those made with whole grains, while avoiding the more highly refined varieties. It is also important to limit the intake of sugars, such as soda, candy and highly processed baked goods. Consuming large amounts of such high calorie, low nutrient foods, can make it very difficult to stay on a healthy diet without gaining weight.

Most Americans tend to have too much of certain elements in their diet. Sugar is one such element and salt is the other. While a basic level of sodium in the form of salt is important to proper nutrition, most people consume too much salt in their daily diet. Excess salt consumption can lead to water retention, high blood pressure and other complications. Choosing low sodium foods, and limiting the use of the salt shaker, can go a long way toward cutting levels of excess salt in the diet. other complications. Choosing low sodium foods, and limiting the use of the salt shaker, can go a long way toward cutting levels of excess salt in the diet.

About the author:

When it comes to an energetic youthful health your very first challenge is to separate the hype, theories, and outright ‘BS’ from proven strategies and tested programs – just visit Rene Graebers german website at http://www.gesund-heilfasten.de

Written By: Rene Graeber

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Lately it would seem that fats and carbohydrates have both gotten a bad rap. First it was fat that was the culprit in all dietary ills, and low fat diets were all the rage. Then the two switched places, with carbohydrates being the bad guys and fat reigning supreme.

As with most extremes, the truth lies somewhere in the middle. There is no such thing as a bad food, only bad dietary choices. While some foods are naturally better for you than others, there is no reason that all foods cannot be enjoyed in moderation. After all, the most successful diet is not one that you can follow for a day, a week or even a year. On the contrary, the only successful diet and nutrition program is one that you will be able to follow for a lifetime.

Both fats and carbohydrates play an important role in nutrition, and both are important to a healthy diet. It would be impossible and unwise to eliminate all fat from the diet, since fat is important for the production of energy, and for carrying valuable fat soluble vitamins like vitamin D, vitamin E and vitamin K, throughout the body. In addition, fat plays a vital role in regulating various bodily functions.

Even though some fat is essential to a healthy body, too much fat can be harmful. Excessive levels of dietary fats have been implicated in heart disease, stroke, high cholesterol levels and even some cancers. Most nutritionists recommend limiting daily fat intake to less than 20% of calories, although taking that level lower than 10% is not recommended.

Of course not all fats are created equal, and some fats are more harmful than others. Saturated fats and trans fats are generally understood to be more harmful in the diet than polyunsaturated and monounsaturated fats. These lighter fats, like canola oil and olive oil, should form the basis of cooking a healthier diet.

Keeping saturated fats and trans fats to a minimum is important to a healthy diet. Trans fats, which are solid at room temperature, are most often found in highly processed foods like cookies, cakes and other baked goods. In addition, trans fats are often found in fried foods and in salty snacks like potato chips. While these foods are fine in moderation, it is best to avoid large quantities of such snacks.

One additional word here about good fats – yes there are such things, and one of the most powerful of these are the so called omega-3 fatty acids. These fats are most often found in fish, and they have shown great promise in preventing and even reversing heart disease and high cholesterol levels.

When limiting your daily intake of fat and cholesterol, it is good to have an understanding of nutritional labels. These government mandated labels can be a huge help to those who take the time to read and understand them. Not only do nutritional labels provide valuable information on calories, fat content and sodium, but they provide valuable information about the most important vitamins and minerals as well.

Like fats, carbohydrates are found in a variety of different foods, some healthier than other. For instance, both Twinkies and whole wheat bread are sources of carbohydrates, but while one can form the basis of a healthy diet, the other is best used as an occasional snack.

In addition to cereals and breads, carbohydrates are also present in fruits and vegetables and in milk and other dairy products. Carbohydrates and fats are both important to a healthy, varied diet.

As with many products, less is often more when it comes to choosing foods rich in carbohydrates. For instance, less refined whole grain bread is generally more nutritious than white bread which has gone through a greater amount of refining. That is because the refining process tends to reduce nutrient content over time.

Of course, there are some elements in the diet that should be limited. Two of these elements are sugar and salt. Most Americans consume too much salt and sugar, and this has led to epidemics of obesity, diabetes, heart disease and other ills. Limiting sugar and salt, while choosing good fats and unrefined carbohydrates, is a great way to maximize the nutritional value of the foods you eat.

About the author:

Tony Robinson is a webmaster, international author and fitness guru. Come check out his website at http://www.1stbetterhealth.com

Written By: Tony Robinson

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Fats and carbohydrates are two building blocks of a healthy diet, but many people do not understand their role in proper nutrition. While the daily intake of fats and oils should be limited, these elements are still a vital part of the diet. The key is to make smart choices when it comes to fats and oils. That means substituting saturated fats with unsaturated fats, and using healthier, lighter oils in cooking. Let’s look at the role fats and oils play in the diet. Fats are necessary for supplying energy to the body. In addition, fats supply essential fatty acids and act as carriers for fat soluble vitamins like vitamin A, vitamin D, vitamin E, vitamin K and the carotenoids. In addition, fats have an important role to play as building blocks for various tissues and membranes, and they also play a key role in regulating numerous bodily functions.

Dietary fat is available from a variety of plant and animal sources, and most diets do contain adequate amounts of fat. Most nutrition experts recommend keeping the intake of fat to less than 20% of calories, but studies have shown that severely limiting fat intake can be dangerous. Extreme low fat diets should only be undertaking with a doctor’s approval and oversight.

The type and amount of fat in the diet makes all the difference. A diet high in saturated fats, trans fats and cholesterol has been associated with a variety of ills, including heart disease, stroke and other associated diseases. In addition, many long term chronic problems, such as obesity, are associated with high levels of dietary fats.

The greatest risk of complications from excessive fat intake appears to lie with saturated fats and trans fats (fats that are solid at room temperature). One of the best ways to keep levels of saturated fat low is to limit the amount of animal fats that are consumed. These animal based fats include meats like bacon and sausage, as well as butter and ice cream. Dietary cholesterol can be limited by watching the consumption of eggs, organ meats and other foods high in cholesterol.

Food labels do make the complicated process of choosing the right fats somewhat easier. For instance, trans fats will be listed on the ingredient list of foods that contain them. In general, trans fats are found mainly in processed foods.

Some fats, such as polyunsaturated fats and monounsaturated fats, are better choices for healthy eating. Examples of these fats include canola oil and olive oil. Cooking with these lighter oils can be a big step toward a healthier diet. Polyunsaturated and monounsaturated fats are liquid at room temperature, and they have been found to have heart protecting qualities.

Many types of fish have also been found to be sources of good fat. Fish are excellent sources of omega-3 fatty acids. These omega-3’s have been found to promote good health, and they may even lower cholesterol levels.

Carbohydrates are an important part of a healthy diet as well, and carbs are necessary for providing energy and many essential nutrients. Carbohydrates are found in fruits and vegetables, in grains and in milk and dairy products. It is important to choose carbohydrates carefully, however, since not all are equally healthy.

When choosing breads and cereal, for instance, try to select those made with whole grains, while avoiding the more highly refined varieties. It is also important to limit the intake of sugars, such as soda, candy and highly processed baked goods. Consuming large amounts of such high calorie, low nutrient foods, can make it very difficult to stay on a healthy diet without gaining weight.

Most Americans tend to have too much of certain elements in their diet. Sugar is one such element and salt is the other. While a basic level of sodium in the form of salt is important to proper nutrition, most people consume too much salt in their daily diet. Excess salt consumption can lead to water retention, high blood pressure and other complications. Choosing low sodium foods, and limiting the use of the salt shaker, can go a long way toward cutting levels of excess salt in the diet.

About the Author

Zaak O’Conan discovers and presents useful information on how to enhance and/or repair your life, body and relationships. You’ll find his other articles on eating better and other ways how to improve your life at http://your-health-center.com

Written By: Zaak OConan

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The revolution is here. Weight Loss as we know it has changed forever because of one diet:

One diet that has reached beyond the weight loss program boundaries and invaded areas heretofore unknown: areas like beer commercials and even the all sacred fast food menus.

There was even a recent report on how this diet has taken a huge revenue chunk out of the bread and flour industries. Now that’s power.

You know which diet I’m talking about of course.

The big LC – LOW CARB

(also known as lo carb, Atkins, protein diet, Adkins, no carb, etc.)

The low carb diet isn’t new. In fact it’s been around for years (long before Atkins wrote about it). And yet it just keeps pressing on, affecting our food choices and popular culture.

So what is it about the low carb diet that makes it so popular? Here are 3 reasons:

#1 You can eat as much as you want (of certain low carb foods)

While the type of food is restricted to low carb or no carb, you don’t have to restrict how much food you eat (in theory).

This fact makes the low carb diet popular with those of us who have been starved and deprived by low fat diets for years.

It’s a kind of ‘have your cake and eat it too mentality’ (as long as the cake is low carb!) Essentially the low carb diets says ‘Eat all you want and STILL lose weight’

Hey, sign me up.

#2 You can eat ‘bad’ food.

Human nature being what it is, we love to break the rules, step over the line, tempt fate, and do something ‘bad’.

We’ve been told for years that low carb foods – foods like eggs bacon, cheese, cream cheese, butter etc, are bad for us. With low carb diets we can lose weight while breaking all the low fat rules we’ve come to resent.

#3 People feel out of control with carbs

You’ve seen the plethora of new books and articles surfacing regarding carbohydrate addictions or cravings. Many people have bought into the mentality that they are ‘addicted’ to carbs (much the same way we get addicted to cigarettes or caffeine).

They feel that when they eat carbs, their cravings get out of control and instead of having one brownie for example, they can’t stop the cravings and they eat the whole tray. So for some, low carb foods become the safe territory where they can eat and not feel out of control.

Those are several reasons why low carb diets are so popular; but do they work?

That depends on which study you read. There have been mixed reports, some say they work, some say they give you the same results as a low fat diet.

But to break it down to an individual level, here’s my take:

For the low carb diet to be successful, you have to approach it as a life change (and that’s a big life change).

You have to be dedicated to getting over the transition period (often called carb withdrawal) which can feel pretty lousy.

You have to dedicate yourself to finding new low carb ways of eating, new low carb recipes and products. It can be done – but you’d better be willing to put the work in.

However for those just looking for a chance to eat all the ‘bad’ food they want and still lose tons of weight in 2 weeks – save yourself the pain, the carb withdrawal and the keto-strips and just cut down your portion sizes.

About the Author

Kathryn O’Neill is a health writer for Diet and Weight Loss Reviews. For more free weight loss tips and diet reviews, visit http://www.freetobethin.com.
Reprint Rights: Author Bio must be included and ALL LINKS MUST BE CLICKABLE.

Written By: Kathryn O’Neill

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Sign on a pizza restaurant:

Get Your Carbs Here! Low Carb everything!

I could see the value in reducing carbs LONG before it became the latest craze.

The fact that new products are being developed is a good thing. Manufacturers have been forced to make changes, such as increasing fiber in breads and pastas. (I am still waiting for low-carb fettuccini alfredo .

Reformulating products to contain less sugar and still taste good generally seems like a positive change.

There are, however, some things to watch out for:

1. Artificial sweeteners have long been controversial and associated with negative side effects. Some people say they increase appetite and thirst, and stimulate the insulin response. People often report that using products with artificial sweeteners slows weight loss.

I recently bought some “light” orange juice, only to discover later that it was only 60% juice and contained artificial sweeteners.

All the more reason to read labels carefully to make informed choices.

When one ingredient is removed, something else has to replace it. Is it something you want?

Next time I want “light” juice, I will dilute it myself and leave out the artificial sweeteners.

2. One of the biggest traps for the low carb era is to avoid what happened when low fat diets were popular.

When we were advised to eat low fat, we did NOT snack on celery and carrots.

We munched on “low-fat” cookies, pasta, and bread, thinking that we were saving fat and calories, but ended up eating more. “It’s low-fat, I can eat all I want.” (Remember this logic?)

Same with carbs – it is easy to think that because something is low carbs, the quantity doesn’t count.

3. Yet another trap is the fact that restricting ANY category of food can stimulate the urge for that food like nothing else.

Not eating carbs anymore? Gotta have ‘em!

It becomes the ‘forbidden fruit’ (for more on this, see Lose Weight Now . . . Stay Slim Forever, page 8).

While as you know, I do not count ANYTHING, I try to avoid the traps. It’s still smart to pay attention internally and LISTEN what your body is telling you.

The body doesn’t lie.

With love, Carol

About the Author

Carol Solomon, Ph.D. is a psychologist and personal coach who specializes in helping people who want to lose weight and eliminate food and weight issues.

She is the author of “Lose Weight Now Stay Slim Forever,” a practical “how-to” manual for learning to lose weight without dieting.

Go To: Lose Weight Now to get your FREE copy of SLIM FOREVER.

Written By: Carol Solomon, Ph.D.

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