A low-carbohydrate diet or low-carbohydrate diet is a type of diet that restricts carbohydrate intake, usually for weight control or for the treatment of obesity and diabetes. Foods rich in easily digestible carbohydrates (e.g. sugar, bread, pasta) are limited or replaced by foods that contain a higher percentage of protein and fat (e.g. meat, poultry, fish, shellfish, eggs, cheese, nuts, seeds) and other low-carbohydrate foods (e.g. most vegetable salads), although other vegetables and fruits (especially berries) are often permitted. The amount of carbohydrates allowed varies with different low-carbohydrate diets.
These types of diets are sometimes “ketogenic” (i.e., they restrict carbohydrate intake enough to cause ketosis). The induction phase of the Atkins diet is ketogenic.
The term “low-carbohydrate diet” generally applies to diets that restrict carbohydrates to less than 20% of caloric intake, but may also refer to diets that simply restrict or limit carbohydrates.
Low-carbohydrate diets are used to treat or prevent certain chronic diseases and conditions, including: cardiovascular disease, metabolic syndrome, high blood pressure, and diabetes, and many people with inflammatory bowel disease or functional gastrointestinal disorders, such as irritable bowel syndrome, use this or similar diets (such as the paleolithic diet or the low FODMAP diet) to relieve digestive discomfort.
Since gluten consumption is suppressed or reduced, relief of symptoms with this diet may indicate the presence of non-coeliac gluten sensitivity or an unrecognized celiac disease and may prevent or mask its diagnosis and correct treatment, which is a strictly gluten-free diet maintained for life.Without proper treatment, celiac disease can lead to very serious health complications, including various types of cancer (both of the digestive tract, with a 60% increased risk, and of other organs), neurological and psychiatric disorders, other autoimmune diseases and osteoporosis.
Diabetes low-carb diet recipes books
A diabetic diet is a diet used by people with diabetes mellitus or high blood sugar to reduce the symptoms and dangerous consequences of the disease.
Since carbohydrates are the macronutrient that increases blood sugar levels the most important debate is how low carbohydrate diets should be. Indeed, although reducing carbohydrate intake helps to reduce blood sugar levels, a low-carbohydrate diet goes against the traditional view that carbohydrates should be the main source of calories. Recommendations for the fraction of total calories to be obtained from carbohydrates generally range from 20% to 45% but can range from 16% to 75%.
For overweight and obese people with type 2 diabetes, any weight-loss diet to which the person adheres and on which he or she is likely to lose weight is at least partially effective.
The most common recommendation is that the diet should be low in sugar and refined carbohydrates, while being relatively high in dietary fibre, especially soluble fibre. People with diabetes are also encouraged to eat small, frequent meals. Similarly, people with diabetes may be encouraged to reduce their intake of high glycemic index (GI) carbohydrates, although this is also controversial (in the case of hypoglycemia, they are advised to consume foods or drinks that can rapidly increase blood glucose levels, such as sweetened sports drinks, followed by a long-acting carbohydrate (such as rye bread) to avoid the risk of hypoglycemia. Others question the usefulness of the glycemic index and recommend high GI foods such as potatoes and rice. It has been claimed that oleic acid has a slight advantage over linoleic acid in reducing plasma glucose.