if protein fat and carbs relate to energy for the human body, a percentage daily balance of the 3 could be different. Would less or more of particular one of these imbalance the needs of the human body as a whole. Too many fats we understand. If im not good with carbs because of my personal diabetic makeup then higher protein must deprive certain performance of the body?.. brain food and weakness factors etc?.. trying to factor all this in to recommended daily amounts as if i wasnt strugging with carbs.. dont fancy fat as a way to go...
if protein fat carbs?
- Thread starter meoman
- Start Date
in a way its like saying "are there downsides of adopting a slimmingworld RED plan as a daily lifestyle approach rather than just for dieting".. maybe a green day 4-5 times a year only.. it imbalances recommended daily carbs but doesnt that matter?.. maybe body just needs energy from anywhere (carb protein fat) from wherever?.. me just stoking the fire ( eating ) and body does the clever processing .. and use it decides?
There's a big snag in the "recommended " diets. That is that how much of each food group is actually digested, absorbed and metabolised isn't usually known. Nevertheless we do know that lack of protein causes well known symptoms. there are recognised symptoms for too little fat too, but lack of carbs doesn't generally cause any metabolic problems.
as far as I can discover, there is no requirement for dietary carbs and fats don't pass into the bloodstream unaltered. We are not a plumbing system where fats put down the sink can clog the wastepipe. We DIGEST and METABOLISE foods.
Hana
as far as I can discover, there is no requirement for dietary carbs and fats don't pass into the bloodstream unaltered. We are not a plumbing system where fats put down the sink can clog the wastepipe. We DIGEST and METABOLISE foods.
Hana
not sure what you mean ref " fats don't pass into the bloodstream unaltered. We are not a plumbing system where fats put down the sink can clog the wastepipe. We DIGEST and METABOLISE foods."..
what does the fats dont pass info mean?
regarding the plumbing i thought arteries were plumbing where fat can clog.. so dont understand .. sorry
what does the fats dont pass info mean?
regarding the plumbing i thought arteries were plumbing where fat can clog.. so dont understand .. sorry
sparkyrich
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I think Hana is trying to say that the fat you eat doesn't pass straight into your blood vessels "as is" - you don't have neat lurpak floating through your veins cos you've eaten a buttered scone...
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sparkyrich
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And it's not how that works either. At diagnosis my cholesterol levels were high along with my sugars. Six months of low carb/high fat and both sets of numbers were down.meoman said:
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Serena51
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This post from Larsson might help you to understand more.
Low carb diet - a newbies guide
by larsson on Sun Aug 02, 2009 10:39 pm
Why low carb?
The chief symptom of diabetes is an elevated blood glucose level, a precursor to many other dangerous physical conditions. While some medications can help to reduce blood glucose, a reduction of foods in the diet which significantly raise levels in the first place can itself be sufficient to normalise them. Medications can therefore often be reduced (in consultation with healthcare professionals) and in some cases (type 2 diabetics only) eliminated altogether.
Which foods are restricted?
Lowering the intake of obvious sugars is clearly beneficial in controlling blood glucose. However, starchy carbohydrates such as bread, pasta, rice and potatoes and foods containing processed flours are also metabolised by the body to produce large amounts of glucose. As they contain very few micronutrients (vitamins and minerals) low carb diets often reduce or eliminate only these foods.
Which foods are included?
A low carb diet is not necessarily low in all carbohydrate foods, simply those which disrupt blood glucose and insulin levels. Many low carb diets contain large quantities of vegetables, with the exception of some starchy root vegetables. Typically, they also include nuts and some fruits. Generally, they include the healthy natural and unprocessed foods similar to those eaten in populations where diabetes and heart disease are rarely found. In this category comes meat, fish, eggs and dairy foods including butter and cream. Vegetarian protein sources such as tofu, quorn and TVP can also be included .
The impact of particular foods on blood glucose can vary greatly between individuals and testing after meals is recommended to figure out which foods to safely include in your diet.
In broad terms, carbohydrates have a large impact on blood glucose levels, protein much less, and fats have little if any effect.
How low is low?
An effective low carb diet is one which maintains, all of the time, a healthy blood glucose level. The amount of carbs it contains will vary between individuals. Eminent specialists in the field each recommend slightly different levels, although all are significantly lower than those suggested by conventional medical guidelines.
Dr. Robert Atkins (induction) 20g carbohydrates per day
Dr. Richard Bernstein 30g
Dr. Charles Clark 60g
Dr. Wolfgang Lutz and Dr. Charles Allen 72g
But the human brain surely needs carbohydrates to function properly?
Not really. The American Institute of Medicine states that the brain requires an estimated 100g of glucose per day to function correctly. However, it also admits that the brain functions perfectly well by using alternative energy sources such as ketones and free fatty acids. This same organisation writes that 80% of brain fuel can come from ketones alone. Even so, such glucose as the brain does use does not have to come from carbohydrate foods. Gluconeogenesis can supply all the necessary glucose on an as-required basis, so that the brain can operate perfectly on a diet completely devoid of carbohydrates if necessary. There is abundant evidence for this in practice.
What is a healthy blood glucose level?
A healthy non-diabetic will typically have a blood glucose level within a tightly controlled range, usually below 5mmol/l for the great majority of the time. This equates to a glycated haemoglobin (HbA1c) of below 5%. The current health service ‘target’ HbA1c of 7% is roughly equivalent to an average blood glucose approximately 50% higher than that of a non-diabetic.
What about cholesterol?
Diabetics are right to be fearful of the risks of heart disease, since rates are many times higher than those of non-diabetics. Why? Once again, elevated blood sugar and insulin are partly responsible.
Since around 80% of the cholesterol in the body is actually manufactured by the liver and the cells, relatively little comes directly from the diet. Total cholesterol is however now widely recognised as a very poor indicator of heart disease risk. Indeed, the man principally responsible for associating cholesterol with heart disease, Ancel Keys, himself later abandoned the idea!
Far more meaningful are the individual components of total cholesterol, known as high density lipoprotein (HDL) and triglycerides. Trig. / HDL ratio is perhaps the single most significant measure of heart disease risk. This ratio typically improves significantly on a low carb diet.
The lower the triglycerides and the higher the HDL, the better.
Insulin and glucose combine to raise triglycerides and lower HDL, which is why a low fat, high carbohydrate diet may well actually increase heart disease risk. It’s commonly reported that those on low carb diets have lower cholesterol levels and certainly much improved trig. / HDL ratios.
What about weight loss?
Insulin is often referred to by biochemists as the fat building hormone. In fact, the body cannot make body fat without insulin. It is very unusual to find an overweight individual who doesn’t also have elevated insulin levels. Type 2 diabetics, at diagnosis, will often be overproducing insulin.
Insulin also inhibits the body’s use of stored fat as a source of fuel. Lowering insulin levels is extremely important, perhaps essential, for weight loss to succeed. This is one reason why low carb diets are particularly successful in weight loss since the fewer the carbs, the less insulin is required. Some may also find that they consume fewer calories without feeling hungry because their fat metabolism begins to work properly once more, allowing the body access to energy reserves in fat stores which were previously inaccessible because of their elevated insulin levels.
Ketosis / Ketoacidosis
Diabetics, and even some health professionals, often confuse two quite distinct metabolic processes - ketosis and ketoacidosis. Ketosis is a perfectly natural and healthy state during which the body uses stored or dietary fat for fuel, just as it should if we are to maintain a healthy weight. In order to enter this state, carbohydrate intake needs to fall below a certain level. Ideally, a healthy metabolism should regularly use ketosis, while fasting overnight for example, to fuel the body's processes and utilise stored fat reserves. Most of the body's organs, the heart for example, in fact run very efficiently on ketones.
Ketoacidosis is quite different and is typically the result of a chronic lack of insulin, not a lack of carbohydrate. With insufficient insulin, the body attempts to fuel itself by breaking down fat and protein stores in an uncontrolled way, a process which results in the blood becoming dangerously acidic. In short, ketosis usually occurs when blood sugars are at the lower end of the normal range, and ketoacidosis occurs when blood sugars are dangerously elevated. Ketosis is a result of low carbohydrate intake, ketoacidosis is a result of inadequate insulin levels.
What about physical energy?
Strictly speaking, we burn neither glucose nor fat for physical energy. Energy within our cells actually comes from a molecule called adenosine triphosphate, or ATP. When its molecular bonds are broken, energy is released in the mitochondria, the power plants of our cells. A glucose molecule will generate 36 ATP molecules. A 6 carbon fatty acid molecule will generate 48 ATP molecules. Therefore, when insulin levels are low and the body can access fatty acids as a fuel source, physical energy levels usually increase on a low carb diet.
Anecdotally, many on low carb diets often report feeling considerably more energetic, without the peaks and troughs of energy which appear to come with a diet high in carbohydrates.
Is it suitable for type 1 diabetics?
The benefits of reduced insulin levels also apply to type 1’s. Insulin has a measureable impact on blood vessels by narrowing them, with increased cardiovascular risks. Smaller doses can also make blood glucose fluctuations far more predictable, resulting in fewer highs and lows. It is not true to say that type 1’s need carbohydrates to feed their insulin. They may simply need less insulin.
Why doesn’t the NHS recommend low-carb diets?
Great question. Largely because it was once thought that dietary fat caused heart disease and dietary protein caused kidney damage, so without carbs there’d be nothing left to eat. Subsequent research has revealed that neither of these hypotheses was correct and that the finger of suspicion ought to be pointed at glucose, but changes to established mindsets are very slow to happen.
Isn’t low carb just another diet fad?
Since the emergence of the human species in the Rift Valley around 3-4 million years ago, we have been meat eaters. Fruit and vegetables were a rare treat during their short growing seasons. We only began cultivating crops during the agricultural revolution 10,000 years ago. Refined sugars and starches became our staples around 200 years ago.
In the context of our evolutionary history, perhaps it’s the ‘healthy balanced diet’ which is the real diet fad? After all, the epidemics of diabetes and obesity only began once it became established!
www.lowcarbdiabetes.com
www.diabetes.org.uk
www.diabetes.co.uk
www.lowcarbdiabetic.co.uk
www.phlaunt.com/diabetes
Low carb diet - a newbies guide
by larsson on Sun Aug 02, 2009 10:39 pm
Why low carb?
The chief symptom of diabetes is an elevated blood glucose level, a precursor to many other dangerous physical conditions. While some medications can help to reduce blood glucose, a reduction of foods in the diet which significantly raise levels in the first place can itself be sufficient to normalise them. Medications can therefore often be reduced (in consultation with healthcare professionals) and in some cases (type 2 diabetics only) eliminated altogether.
Which foods are restricted?
Lowering the intake of obvious sugars is clearly beneficial in controlling blood glucose. However, starchy carbohydrates such as bread, pasta, rice and potatoes and foods containing processed flours are also metabolised by the body to produce large amounts of glucose. As they contain very few micronutrients (vitamins and minerals) low carb diets often reduce or eliminate only these foods.
Which foods are included?
A low carb diet is not necessarily low in all carbohydrate foods, simply those which disrupt blood glucose and insulin levels. Many low carb diets contain large quantities of vegetables, with the exception of some starchy root vegetables. Typically, they also include nuts and some fruits. Generally, they include the healthy natural and unprocessed foods similar to those eaten in populations where diabetes and heart disease are rarely found. In this category comes meat, fish, eggs and dairy foods including butter and cream. Vegetarian protein sources such as tofu, quorn and TVP can also be included .
The impact of particular foods on blood glucose can vary greatly between individuals and testing after meals is recommended to figure out which foods to safely include in your diet.
In broad terms, carbohydrates have a large impact on blood glucose levels, protein much less, and fats have little if any effect.
How low is low?
An effective low carb diet is one which maintains, all of the time, a healthy blood glucose level. The amount of carbs it contains will vary between individuals. Eminent specialists in the field each recommend slightly different levels, although all are significantly lower than those suggested by conventional medical guidelines.
Dr. Robert Atkins (induction) 20g carbohydrates per day
Dr. Richard Bernstein 30g
Dr. Charles Clark 60g
Dr. Wolfgang Lutz and Dr. Charles Allen 72g
But the human brain surely needs carbohydrates to function properly?
Not really. The American Institute of Medicine states that the brain requires an estimated 100g of glucose per day to function correctly. However, it also admits that the brain functions perfectly well by using alternative energy sources such as ketones and free fatty acids. This same organisation writes that 80% of brain fuel can come from ketones alone. Even so, such glucose as the brain does use does not have to come from carbohydrate foods. Gluconeogenesis can supply all the necessary glucose on an as-required basis, so that the brain can operate perfectly on a diet completely devoid of carbohydrates if necessary. There is abundant evidence for this in practice.
What is a healthy blood glucose level?
A healthy non-diabetic will typically have a blood glucose level within a tightly controlled range, usually below 5mmol/l for the great majority of the time. This equates to a glycated haemoglobin (HbA1c) of below 5%. The current health service ‘target’ HbA1c of 7% is roughly equivalent to an average blood glucose approximately 50% higher than that of a non-diabetic.
What about cholesterol?
Diabetics are right to be fearful of the risks of heart disease, since rates are many times higher than those of non-diabetics. Why? Once again, elevated blood sugar and insulin are partly responsible.
Since around 80% of the cholesterol in the body is actually manufactured by the liver and the cells, relatively little comes directly from the diet. Total cholesterol is however now widely recognised as a very poor indicator of heart disease risk. Indeed, the man principally responsible for associating cholesterol with heart disease, Ancel Keys, himself later abandoned the idea!
Far more meaningful are the individual components of total cholesterol, known as high density lipoprotein (HDL) and triglycerides. Trig. / HDL ratio is perhaps the single most significant measure of heart disease risk. This ratio typically improves significantly on a low carb diet.
The lower the triglycerides and the higher the HDL, the better.
Insulin and glucose combine to raise triglycerides and lower HDL, which is why a low fat, high carbohydrate diet may well actually increase heart disease risk. It’s commonly reported that those on low carb diets have lower cholesterol levels and certainly much improved trig. / HDL ratios.
What about weight loss?
Insulin is often referred to by biochemists as the fat building hormone. In fact, the body cannot make body fat without insulin. It is very unusual to find an overweight individual who doesn’t also have elevated insulin levels. Type 2 diabetics, at diagnosis, will often be overproducing insulin.
Insulin also inhibits the body’s use of stored fat as a source of fuel. Lowering insulin levels is extremely important, perhaps essential, for weight loss to succeed. This is one reason why low carb diets are particularly successful in weight loss since the fewer the carbs, the less insulin is required. Some may also find that they consume fewer calories without feeling hungry because their fat metabolism begins to work properly once more, allowing the body access to energy reserves in fat stores which were previously inaccessible because of their elevated insulin levels.
Ketosis / Ketoacidosis
Diabetics, and even some health professionals, often confuse two quite distinct metabolic processes - ketosis and ketoacidosis. Ketosis is a perfectly natural and healthy state during which the body uses stored or dietary fat for fuel, just as it should if we are to maintain a healthy weight. In order to enter this state, carbohydrate intake needs to fall below a certain level. Ideally, a healthy metabolism should regularly use ketosis, while fasting overnight for example, to fuel the body's processes and utilise stored fat reserves. Most of the body's organs, the heart for example, in fact run very efficiently on ketones.
Ketoacidosis is quite different and is typically the result of a chronic lack of insulin, not a lack of carbohydrate. With insufficient insulin, the body attempts to fuel itself by breaking down fat and protein stores in an uncontrolled way, a process which results in the blood becoming dangerously acidic. In short, ketosis usually occurs when blood sugars are at the lower end of the normal range, and ketoacidosis occurs when blood sugars are dangerously elevated. Ketosis is a result of low carbohydrate intake, ketoacidosis is a result of inadequate insulin levels.
What about physical energy?
Strictly speaking, we burn neither glucose nor fat for physical energy. Energy within our cells actually comes from a molecule called adenosine triphosphate, or ATP. When its molecular bonds are broken, energy is released in the mitochondria, the power plants of our cells. A glucose molecule will generate 36 ATP molecules. A 6 carbon fatty acid molecule will generate 48 ATP molecules. Therefore, when insulin levels are low and the body can access fatty acids as a fuel source, physical energy levels usually increase on a low carb diet.
Anecdotally, many on low carb diets often report feeling considerably more energetic, without the peaks and troughs of energy which appear to come with a diet high in carbohydrates.
Is it suitable for type 1 diabetics?
The benefits of reduced insulin levels also apply to type 1’s. Insulin has a measureable impact on blood vessels by narrowing them, with increased cardiovascular risks. Smaller doses can also make blood glucose fluctuations far more predictable, resulting in fewer highs and lows. It is not true to say that type 1’s need carbohydrates to feed their insulin. They may simply need less insulin.
Why doesn’t the NHS recommend low-carb diets?
Great question. Largely because it was once thought that dietary fat caused heart disease and dietary protein caused kidney damage, so without carbs there’d be nothing left to eat. Subsequent research has revealed that neither of these hypotheses was correct and that the finger of suspicion ought to be pointed at glucose, but changes to established mindsets are very slow to happen.
Isn’t low carb just another diet fad?
Since the emergence of the human species in the Rift Valley around 3-4 million years ago, we have been meat eaters. Fruit and vegetables were a rare treat during their short growing seasons. We only began cultivating crops during the agricultural revolution 10,000 years ago. Refined sugars and starches became our staples around 200 years ago.
In the context of our evolutionary history, perhaps it’s the ‘healthy balanced diet’ which is the real diet fad? After all, the epidemics of diabetes and obesity only began once it became established!
www.lowcarbdiabetes.com
www.diabetes.org.uk
www.diabetes.co.uk
www.lowcarbdiabetic.co.uk
www.phlaunt.com/diabetes
douglas99
Well-Known Member
- Messages
- 4,572
- Type of diabetes
- I reversed my Type 2
- Treatment type
- Other
Even the nhs agree refined sugars are bad.
No white pasta, no white rice, wholemeal bread, very small amount of potatoes.
Lots of healthy veg, lots of green salad.
So tbh, every dietician I have seen have started off on the "low carbs" list of food.
Which for a first step in a good one to take, and a change that's usually achievable.
Then smaller portion sizes, so again, lowering the carbs in an achievable manner.
Even the diets you have quoted, don't advocate high fat as a lifestyle.
I admit to not having read them intimately, as I developed my own diet, which is for weight loss, while controlling my type 2.
But, for example
Bernstein, cheeses, count one gram of carb per oz, cream half a gram of carb per tablespoon.
So not a lot on a 6-12-12 diet.
Clark, - high protein diet, or GI diets. I don't think he ever advocated high fat.
The paleo diet, meat should be eaten raw if you really want to follow it. Dairy isn't on the menu either.
As to the Rift Valley, there is a fair chance our ancestors spent a lot of time grubbing for tubers and tree bark, it is a nice image that everyone killed their food fresh, but unlikely they all managed it 365 days a year.
There is still a lot of evidence red meat is bad, particularly overcooked red meat, so again, one I'll avoid.
Especially as my red meat have been force fed antibiotics, steroids, and pulped meat, rather than roamed the grassy savannah.
http://www.bbc.co.uk/news/health-22042995
http://authoritynutrition.com/is-red-me ... u-or-good/
There may not be evidence that too much fat is bad for you, but there are enough reasons it should be avoided, even on the diets quoted above.
And there is enough evidence to show poor meat should be avoided.
As to the refined sugar and starches becoming a staple in the last 200 years, meat has been a luxury for the masses for several centuries, only recently has mass production and intensive rearing made it affordable. So animal fat was limited, and a precious resource to be horded as a luxury, not a staple.
It is certainly a good step to switch from carbs that affect you in a negative way.
Whether it's a good step to switch to mass produced beef and extra fat is another question.
No white pasta, no white rice, wholemeal bread, very small amount of potatoes.
Lots of healthy veg, lots of green salad.
So tbh, every dietician I have seen have started off on the "low carbs" list of food.
Which for a first step in a good one to take, and a change that's usually achievable.
Then smaller portion sizes, so again, lowering the carbs in an achievable manner.
Even the diets you have quoted, don't advocate high fat as a lifestyle.
I admit to not having read them intimately, as I developed my own diet, which is for weight loss, while controlling my type 2.
But, for example
Bernstein, cheeses, count one gram of carb per oz, cream half a gram of carb per tablespoon.
So not a lot on a 6-12-12 diet.
Clark, - high protein diet, or GI diets. I don't think he ever advocated high fat.
The paleo diet, meat should be eaten raw if you really want to follow it. Dairy isn't on the menu either.
As to the Rift Valley, there is a fair chance our ancestors spent a lot of time grubbing for tubers and tree bark, it is a nice image that everyone killed their food fresh, but unlikely they all managed it 365 days a year.
There is still a lot of evidence red meat is bad, particularly overcooked red meat, so again, one I'll avoid.
Especially as my red meat have been force fed antibiotics, steroids, and pulped meat, rather than roamed the grassy savannah.
http://www.bbc.co.uk/news/health-22042995
http://authoritynutrition.com/is-red-me ... u-or-good/
There may not be evidence that too much fat is bad for you, but there are enough reasons it should be avoided, even on the diets quoted above.
And there is enough evidence to show poor meat should be avoided.
As to the refined sugar and starches becoming a staple in the last 200 years, meat has been a luxury for the masses for several centuries, only recently has mass production and intensive rearing made it affordable. So animal fat was limited, and a precious resource to be horded as a luxury, not a staple.
It is certainly a good step to switch from carbs that affect you in a negative way.
Whether it's a good step to switch to mass produced beef and extra fat is another question.
sparkyrich
Well-Known Member
- Messages
- 197
Sorry, I'm not sure I'm understanding what you're saying.. "There may not be evidence that too much fat is bad for you, but there are enough reasons it should be avoided " What??
You say you haven't read any low carb diets in detail and that you've found a diet that works for you. Presumably plucked from the ether. Well, low carb, whatever fats I wanted, worked for me. My figures were ok and my doc was happy. Incidentally, the fats I enjoyed were cream, butter, olive and rapeseed oil, nuts and oily fish. All natural and all readily available for as long as man has farmed and fished.
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You say you haven't read any low carb diets in detail and that you've found a diet that works for you. Presumably plucked from the ether. Well, low carb, whatever fats I wanted, worked for me. My figures were ok and my doc was happy. Incidentally, the fats I enjoyed were cream, butter, olive and rapeseed oil, nuts and oily fish. All natural and all readily available for as long as man has farmed and fished.
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sparkyrich
Well-Known Member
- Messages
- 197
Sorry, I'm not sure I'm understanding what you're saying.. "There may not be evidence that too much fat is bad for you, but there are enough reasons it should be avoided " What??
You say you haven't read any low carb diets in detail and that you've found a diet that works for you. Presumably plucked from the ether. Well, low carb, whatever fats I wanted, worked for me. My figures were ok and my doc was happy. Incidentally, the fats I enjoyed were cream, butter, olive and rapeseed oil, nuts and oily fish. All natural and all readily available for as long as man has farmed and fished.
Sent from the Diabetes Forum App
You say you haven't read any low carb diets in detail and that you've found a diet that works for you. Presumably plucked from the ether. Well, low carb, whatever fats I wanted, worked for me. My figures were ok and my doc was happy. Incidentally, the fats I enjoyed were cream, butter, olive and rapeseed oil, nuts and oily fish. All natural and all readily available for as long as man has farmed and fished.
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douglas99
Well-Known Member
- Messages
- 4,572
- Type of diabetes
- I reversed my Type 2
- Treatment type
- Other
sparkyrich said:
"Sorry, I'm not sure I'm understanding what you're saying.."
Probably needs the entire paragraph in context.
As I said, referring to red meat,
"There is still a lot of evidence red meat is bad, particularly overcooked red meat, so again, one I'll avoid.
Especially as my red meat have been force fed antibiotics, steroids, and pulped meat, rather than roamed the grassy savannah.
http://www.bbc.co.uk/news/health-22042995
http://authoritynutrition.com/is-red-me ... u-or-good/
There may not be evidence that too much fat is bad for you, but there are enough reasons it should be avoided, even on the diets quoted above.
And there is enough evidence to show poor meat should be avoided."
"the fats I enjoyed were cream, butter, olive and rapeseed oil, nuts and oily fish"
So, no fatty red meat, no bacon, no processed meats or fats.
Apart from the dairy, all classic healthy foods in your list, and I wouldn't disagree with you on any of them.
"all readily available for as long as man has farmed and fished"
So has all the grain and sugar cane, but I don't advocate eating them.
Sparky.. I wish i hadnt asked now. I suggested I preferred a certain approach. Dont think its fair to swipe at anyone (especially Douglas who is doing amazingly well). We should all respect each others preference and passion. Were all struggling with the same conditions and thats where we should try offer any help and feel good about it. The original question was only to understand if certain energy (diesel, leaded, unleaded) would potentially derive some body defficiencies. Good luck with your plan. No soap boxes please.
douglas99
Well-Known Member
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- 4,572
- Type of diabetes
- I reversed my Type 2
- Treatment type
- Other
If we address "does the body need carbs, protein and fat" it's an uncertain answer.
Certainly throughout the ages, we have lived off all, in varying proportions at varying times.
We digest them all differently, and all have varying effects on our bodies. In different degrees, for different people, depending on what we can cope with.
Some can't cope with carbs, without drugs to aid insulin.
Some can't cope with fats without proton pump inhibitors to aid the stomach lining.
Some choose to eat fat from fairly good sources, as sparkyrich has stated.
Others choose from (possibly) bad sources, such as overcooked red meat, and heavily processed meat.
Others choose to replace the missing carbs with protein, not high fat.
So a low carb diet is a very varied beast, and to a great degree can be as healthy as one wants to make it, or as bad as it can be.
But it's certainly the most emotive one on here.
Certainly throughout the ages, we have lived off all, in varying proportions at varying times.
We digest them all differently, and all have varying effects on our bodies. In different degrees, for different people, depending on what we can cope with.
Some can't cope with carbs, without drugs to aid insulin.
Some can't cope with fats without proton pump inhibitors to aid the stomach lining.
Some choose to eat fat from fairly good sources, as sparkyrich has stated.
Others choose from (possibly) bad sources, such as overcooked red meat, and heavily processed meat.
Others choose to replace the missing carbs with protein, not high fat.
So a low carb diet is a very varied beast, and to a great degree can be as healthy as one wants to make it, or as bad as it can be.
But it's certainly the most emotive one on here.
Hi. To put it simply and in line with Serena's excellent post, as a diabetic you can't process carbs properly resulting in excess blood glucose. Reducing your carb intake will help with this. Just eat a mix of the other foods such as protein, fats, veg etc and you will be fine. Adjust portion sizes as needed to keep blood sugar and weight in the right area.
hornplayer
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- nothing to add right now, just wanted to be able to find this thread again. - There's some really useful information here. Thank you. 
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