LOW-CARBOHYDRATE DIET'S EFFECTS
There is limited research about how healthy it is in the longer
term. The side effects listed by people on the diet have been
headaches, bad breath, general malaise and dizziness. However
this must be weighed up against the many benefits that weight
loss has including reducing high blood pressure, cholesterol and
blood sugar levels.
Compared to high carbohydrate diets, a high protein low carbohydrate
diet preserved lean body mass and improved glucose oxidation.
In the presence of carbohydrate, the preferred fuel is glucose
and the capacity to mobilize fat is limited. Factors that increase
blood glucose during dieting may stimulate insulin release and
all the metabolic sequelae of circulating insulin. Fatty acid
synthesis is activated and lipolysis is profoundly inhibited by
insulin even at very low concentrations of the hormone.
A Scottish study found lowering carbohydrate intake doubled weight
loss, increased fat oxidation, and reduced metabolic slowdown
compared to lowering fat intake.
Results of a study recently completed at the University of Guelph
demonstrated that subjects following a low-carbohydrate program
showed a significant decrease in insulin to glucose ratios. Since
this ratio is a possible indicator of insulin sensitivity, researchers
suggest that a low-carbohydrate regimen may be more appropriate
when improvements in a patient's insulin regulation are required.
Insulin sensitivity increases the risks of developing serious
health problems including the metabolic syndrome, Type 2 diabetes
and heart disease. People who are obese or overweight have a greater
tendency toward insulin sensitivity.
