Low Carb Food and Its Effects

Between the utmost popular diets on the market in new years were the low-carbohydrate/high-protein (LCHP) diet plans. Al though they vary slightly, low-carb diets, in general, limit the intake of carbohydrate-rich foods-bread, potatoes, rice, pasta.’ cereals, crackers, juices, sodas, sweets (candy, cake, cookies, etc.) and even fruitlets and root vegetable. Fasters are al­lowed to have all the protein-rich foods they need, including steak, ham, chicken, fish, eggs, bacon, cheese, nuts, tofu, high-fat salad dressings, butter, and small amounts of a few fruits and vegetables. Naturally, these diets also are high in fat contented. Examples of these diets are the Atkins Diet, the Zone Diet, Protein Power, the Scarsdale Diet, the Carb Addict’s Diet, the South Beach Diet, and Sugar Busters. The theory behind LCHP diets is that the body will burn fatter. With a normal mixed diet (carbohydrates, fat, and protein), the body almost entirely uses carbohydrates (that are con­verted to glucose) and fat as energy substrates. When carbohydrates are useless (as in LCHP diets), the body has to modification to fat and protein for energy. Lacking carbohydrates, the body necessity now produce glucose from strength protein and, to a small amount from fat-in order to provide glucose for brain task and moderate and vigorous physical activ­ity. Theoretically, LCHP diets result in faster weight loss by forcing the liver to produce glucose from fat stores and protein, these diets are not the best choice for weight loss.

Dieters on an LCHP diet effort to save plasma glucose levels low. A food that has a low glycemic guide, by defini­tion, will not source a rapid rise in blood glucose levels or the resulting release of insulin. A food that has a high glycemic catalog will source a quick rise in blood glucose and the result­ing release of insulin. A food’s glycemic index is based on a 100-point rating system. At the highest of the 100-point ruler is glucose itself. This index is not directly related to simple and complex carbohydrates, and the glycemic values are not al­ways what you might expect. Rather, the index is based 011: the actual laboratory-measured speed of absorption. Processed foods generally have a high glycemic index, whereas high-fiber