Low-carb diets can be advantageous in increased body weight , heart disease and treatment of diabetes according to new clinical studies .
Low carb diets still revolutionize the clinical practice of nutrition. Many scientists are now indicating low carb solutions for many disease states, according to Richard D. Feinman, Ph.D., professor of biochemistry at SUNY Downstate Medical Center in Brooklyn.
He also says “And practically speaking, some of the clinical results, particularly in diabetes, are quite remarkable.”
“I have seen many patients who were heading for disaster and who have turned their disease and their lives around simply by avoiding foods they cannot tolerate: carbohydrates.”
This simple, effective approach could reverse the epidemic of Type 2 diabetes,” says Mary Vernon, MD, FAAFP, CMD and President of the American Society of Bariatric Physicians, Known for her controlled carbohydrate challange with her patients for some time now.
“Thanks to the low-carb approach we’ve seen many patients reduce or completely eliminate drug therapy. Of course, it is up to a patient if they want to continue their medication, but they should at least be given a choice of a non-pharmacological approach.”
Low carb diets seem to have always had a metabolic foundation and although the news attention has concentrated mainly on the business side of the topic, science continues to dramatically move forward with it.
Some of the important findings about low-carb diets are:
+ A restrained carbohydrate way of life is an efficient way to control Type 2 diabetes blood sugar. Patients are consistently able to lower or do away with disease.
+A third of overweight Americans who are trying to lose weight, are doing so by eating less carbs.
+ More recent evidence to bear the weight of the benefits of a restrained carbohydrate way of life for heart risk factors such as low HDL and small LDL lipoprotein standard.
+ A restrained carbohydrate way of life may be the best treatment for metabolic syndrome, a forerunner condition to diabetes and heart disease.
+Over 60 percent of Americans are overweight; 38 percent are actually doing something about it.
New studies evaluating the effects of high-carbohydrate and high- monounsaturated fat diets indicate that patients with type 2 diabetes suffered of modestly raises blood pressure after being exposed to 14 weeks of a high-carbohydrate diet compared to a diet high in monounsaturated fat.
One diet consisted in a high-carbohydrate diet consisting of 55 per cent of calories as carbohydrate, 30 percent as fat, and 10 percent as monounsaturated fat. The other diet consisted in a high-monounsaturated fat diet deriving 40 percent of calories from carbohydrate, 45 percent from fat, and 25 percent from monounsaturated fat.
The research compared the effect of two same-calorie diets among 42 patients with type 2 diabetes, who consumed each diet for 6 weeks, with about 1 week between the two periods. These patients were invited to continue the second diet for 8 weeks more. Eightof them continued on the high-monounsaturated fat diet and 13 continued on the high-carbohydrate diet.
Findings after the first 6-week periods demonstrated that there were no significant differences between both diets in systolic or diastolic blood pressure, the upper and lower numbers on a standard reading, respectively, or in heart rate.
After the 8 week-extension, diastolic blood pressure was 7 points higher than at the end of both 6-week phases, because of the high carbohydrate diet associated, and systolic blood pressure was 6 points higher, and heart rate was higher by 7 to 8 beats per minute.
On the other hand, there was a significant lowering of heart rate compared with the end of the initial 6-week periods during the 8-week extension of the high-monounsaturated fat diet. There was almost no statistical significance between Systolic and diastolic blood pressure that were 3 to 4 points lower after 14 weeks on the high-monounsaturated fat diet.
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