Low-carb?

I’m on low GI but not low carb. My sister got pretty sick from the Atkins diet & is only now recovering from it with the help of a nutritionally conscious acupuncturist. I was made to go on the Atkins diet on its first faddish go-’round in the early ’70s, when I was in junior high/high school. I hated that diet (& I cheated on it constantly), nor do I believe it to be healthy, & I have tended to distrust most program diets. When I’ve actually paid attention to health, I’ve just tried to follow good sense & intelligent nutrition, with an emphasis on natural foods.

Despite my wariness of low carb, I have been moving myself to a slightly lower carb/higher protein ratio than before (to a ratio of about 40% carb / 30% protein / 30% fat), & with a lot of those carbs in the form of dietary fiber. While scanning Amazon, I came across The Insulin-Resistance Diet : How to Turn Off Your Body’s Fat-Making Machine by Cheryle R. Hart M.D. & Mary Kay Grossman, which recommends “linking” by matching every 14 grams of carb in a given meal with at least 7 grams protein in the same meal. Reader reviews are mostly very positive, with a lot of lost weight & improved sugar levels reported. I’ve gotten the impression this diet was pretty permissive in terms of quality of carbs (e.g., fast foods, refined foods), but it wouldn’t seem like any great stretch to adapt the “linking” approach to low-GI eating. Especially as it’s what I seem to have been steering myself toward anyway.

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