Substantiality of Low Carbohydrate Diets

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Substantiality of Low Carbohydrate Diets Being able to eat as much butter, cheese and meat as you want but not be allowed even a single slice of whole grain bread just doesn’t make sense. But, it is backed up in scientific fact. There are four types of molecules that the body processes for energy – alcohol, sugar, boy fat, and protein, in that order. Alcohol from hard liquor, wine, and beer is processed first and very quickly. To successfully be on a low carbohydrate diet, it is best to avoid alcohol. Sugar is a class of molecules that includes, but is not limited to, table sugar and are derived from carbohydrates. As long as there is very little alcohol and next to no carbohydrates in your system, your body will preferentially process body fat for energy. It is important to note that body fat and the fat in food are two different entities. Body fat is stored energy. Fat from food is not processed for energy – the body uses it for other things. Body fat is made up of a type of molecule called a lipid. When lipids are broken down to make carbohydrates, an energy molecule and a type of molecule called a ketone is released. The name of this ketone is ?-hydroxybutyrate. Other instances of fat being broken down and releasing this ketone are during fasting, starvation, and during certain eating disorders such as anorexia. The presence of this ketone causes the body to think that it is starving even though it is getting plenty of food. Glycogen, the body’s natural fuel, is stored all bound up in water. Glycogen is made up of carbohydrates. When the body does not consume carbohydrates, it dips into its reserve supply as a survival mechanism. But, in accessing reserve glycogen, all the water that it is stored in is also released. And, as the reserves don’t get restocked, the excess water stays gone. Water is reasonably heavy. So, what appears to be fat loss is actually just water weight being lost. There are a limited number of food options on a low carbohydrate diet. The dullness and lack of variety tends to reduce appetite and intake.

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