Why Do Low Carbohydrate Diets Cause Rapid Weight Loss?

Low carbohydrate diets clearly increase the amount of fat lost on those diets. This is supported by numerous studies that show low carbohydrate diets to be effective, at least for the first 6-12 months. So how do they work to cause such rapid fat loss?

Many opponents of the low-carb diet suggest that the weight loss achieved through low carb diets is just a loss of water due to the diuretic effect of high protein intake. Although some of the weight loss is likely due to this diuretic effect, the research clearly shows significant fat loss that seems to out perform other conventional diets. Researchers recently answered some of the questions about how this diet works. During low carbohydrate diets ketones build up in the blood and appear to activate genes that increase metabolism, control appetite and prevent caloric storage. We also know that low carbohydrate diets cut back on the production of insulin which unlocks the fat stores and allows for fat to be burned.

In any discussion of low carbohydrate diets I feel obligated to clear up some misconceptions about this type of program. These diets are very effective and seem to result in significant improvements in health when they are done properly. I do not agree with the Atkins program which basically disregards the quality of the protein and the fat content of the food. For best results, I recommend eating lean proteins as the primary sources of protein. This includes poultry, cold-water fish, egg whites and lean beef. I also recommend that you supplement with healthy fats such as fish oil to make sure that no deficiency of healthy, metabolism-boosting, omega-3 fatty acids occurs. Raw and steamed vegetables can be used without worry as they contain "negative calories" which means more calories are burned in the digestion and utilization of these foods than are contained in the food itself.