A few of my friends have asked me about my diet recently. I always enjoy sharing my ideas, tips, techniques and the knowledge I’ve gleaned from all of my research.
What really pisses me off is that most of them respond with. “low carb doesn’t work for my body.” Really?
I say that a low-carb, high-fat diet works for everybody’s body when paired with just a little bit of mental fortitude which will help you make it past the first bit of discomfort and reset your metabolism for fat burning.
I’m going to heavily quote Dr. Eades’ blog article (Tips & tricks for starting (or restarting) low-carb Pt I) here to add a little credence to my argument. I would suggest reading it and his blog in it’s entirety if you’re contemplating or already on a low carb diet.
As anyone who has done it knows, getting started on a low-carb diet can be a little rough. Not for everyone, but for some. All too often these little front-end bumps in the road–coupled with the spirit of the times in which the well-intentioned but ignorant friends and relatives of low-carb dieters tell them their diet is going to croak their kidneys, clog their arteries and weaken their bones–can be enough to make many people abandon the most sincere efforts. Drawing on my almost 30 years of experience treating patients using the low-carb diet, I can give some tips and tricks for dealing with these difficult early days.
Listen to your body?
The surest road to failure in the first few days of low-carb dieting is to listen to your body. The whole notion of listening to your body is one of my major pet peeves. In fact, just hearing those words makes me want to puke.
Don’t listen to your body…It’s addicted to carbohydrates and when you stop feeding it sugar it’s going to retaliate. Ignore that and work through through it. It’s going to take a little while to adapt to burning fat. Dr Eades continues:
When you’ve been on the standard American high-carb diet, you’re loaded with enzymes ready to convert those carbs to energy. You’ve got some enzymes laying in the weeds waiting to deal with the fat, but mainly dealing with it by storing it, not necessarily burning it. All the pathways to deal with carbs and their resultant blood glucose are well-oiled and operating smoothly. Then you start a low-carb diet. Suddenly, you’ve idled most of the enzyme force you have built to process the carbs in your diet while at the same time you don’t have a ready supply of the enzymes in the quantities needed to deal with your new diet.
Anyway, head over to Tips & tricks for starting (or restarting) low-carb Pt I and read Dr. Eades’ excellent article.