7 Reasons to Choose Low-Carb Over Low-Fat

I don’t believe that everyone should be eating the same diet. We’re all different and what works for one person may not work for the next.

Different strokes for different folks. However, a large portion of the population stands to benefit from a low-carb diet. 

In fact, there are very few things in nutrition that are as rigorously proven to be effective as carb restricted diets for those who have the following:
  • Acid reflux 
  • Arthritis 
  • Asthma 
  • Bronchitis 
  • Cancer
  • Candidiasis 
  • Chronic active hepatitis 
  • Chronic pain
  • Chronic peptic ulcer
  • Chronic periodontitis 
  • Chronic sinusitis 
  • Crohn's disease 
  • Diabetes type 2 
  • Heart disease 
  • High blood pressure 
  • Osteoporosis
  • Rheumatoid arthritis 
  • Skin conditions like psoriasis and acne 
  • Susceptibility to bacterial, fungal, and viral infections 
  • Tuberculosis 
  • Ulcerative colitis 
  • Visible signs of aging like wrinkles 
  • Weight problems (there are many more)
For these disorders (which happen to be the biggest health problems in the world) we have at least 21 randomized controlled trials that prove, without a shadow of a doubt, that carb restricted diets yield better results than the low-fat diet that is commonly prescribed.

1. Low-Carb Leads to Effortless Calorie Restriction
In studies where low-fat and low-carb diets are compared, the carb restricted dieters are often allowed to eat until fullness, while the fat restricted groups need to count calories and control portions.

Despite that, the low-carb dieters tend to eat the same amount or even fewer calories than the low-fat groups due to appetite reducing effects of the diet. Therefore, low-carb diets lead to “automatic” weight loss. There is no need to control portions as long as the carbs are kept low.

2. Low-carb Diets Lead to More Weight Loss
Carb restriction almost invariably leads to greater weight loss than diets that are reduced in fat. Sometimes the difference is small, while other times 2-3 times as much fat is lost.

When it has been tested it is noted that a greater proportion of the fat lost came from the abdominal area in low-carb dieters.

This means that the deep visceral fat, highly associated with diabetes, heart disease and an unflattering appearance, is especially vulnerable to the fat burning effects of low carbohydrate diets.

3. Low-Carb Lowers Triglycerides

Blood levels of triglycerides are a major risk factor for heart disease and are directly correlated to the amount of simple carbohydrates in the diet.

For that reason, it seems intuitive that low-carb diets would lead to a reduction in triglycerides, while low-fat diets should increase them.

This is indeed the case. Low-carb diets drastically reduce triglycerides, while low-fat diets either don’t improve them very much or literally make them worse.

4. Low-Carb Diets Increase HDL Cholesterol

Levels of HDL cholesterol (the “good” cholesterol) are an important preventative factor for heart disease. Put quite simply, HDL transports cholesterol away from the peripherals of the body and towards the liver for reuse or excretion.

Another important effect of low-carb diets is that they raise HDL levels, while low-fat diets tend to increase them less or even decrease them.

The Triglyceride:HDL ratio is a very reliable marker for insulin resistance, metabolic syndrome and risk of heart disease.

Therefore, if anything, low-carb diets should be much better for your heart and your overall health than the low-fat diet that still governs mainstream recommendations.

5. Pattern of LDL Cholesterol Improves

Concentration of LDL, the “bad” cholesterol, is the one risk factor that doesn’t appear to improve much on low-carb diets. There is a lot of individual variation here, and in some cases LDL cholesterol even increases slightly on a low-carb diet.

However, the picture is a little more complicated than some people may think.

There are more than one form of LDL. Primarily, we have both the small, dense LDL molecules that are kind of like little BB gun bullets. They oxidize easily and penetrate the walls of arteries.

Then we have the large, fluffy LDL molecules that are a little bit like furry cotton balls. They don’t tend to lodge in the arteries and cause heart disease.

One important risk factor is whether LDL molecules are primarily of the small, dense type (Pattern B) or the large, fluffy type (Pattern A). The small, dense particles are bad, while the large, fluffy ones are good.

6. Low-Carb Diets Improve Glycemic Control

The group that stands to benefit the most from low-carb diets are diabetics.

Diabetics have an inability to shuttle glucose into cells. Carbs = glucose, and excess glucose in the bloodstream is toxic.

Less carbs = less glucose for the diabetics. This leads to lower blood sugar levels and less need for insulin and glucose-lowering medication.

In many cases, low-carb diets appear to cure the serious disease known as type II diabetes. 

Some doctors that routinely prescribe these diets in practice can often decrease insulin by 50% on the first day of the diet, then many patients can reduce or even stop taking medication (effectively cured) in a matter of weeks or months.

7. Low-Carb Diets Appear to be Easier

Despite restricting entire food groups, which some people think is impossible, low-carb diets actually appear to be easier than low-fat diets.

This means that out of the people who are assigned to the carb restricted diet, more people actually tend to make it to the end of the study.

What is Ketosis?

Ketosis is a natural physiologic state induced during prolonged states of decreased glucose availability. It is triggered by severe coloric restriction or when carbohydrate intake falls below 20-30 grams, (most of the current low carbohydrate diets are nowhere near this level of restriction).

The goal for a low carb diet to lose weight is to limit total carbs to 30-40g per day.

The Calorie King - Calorie, Fat & 
Carbohydrate Counter 2016 
Pocket-Size Edition

This is a practical, simple & safe 
guide to the calorie, fat and 
carbohydrate content of tens
of thousands of your favorite foods