lower fat AND low carb?
Posted: Mon Apr 21, 2008 2:33 am
Jeff,
Are you acquainted with the dietary philosphy of Ray Kurzweil and Terry Grossman MD, as explained in their book, "Fantastic Voyage"? It appears to be an attempt to combine the best aspects of the "low fat" approach with the best aspects of "low carb." Basically, it advocates getting about 25% of calories from fat (mosty omega 9 and 3), 15-33% of calories from carbs, with as much as one-third of that being fiber. And 42-60% from protein. Ninety percent of the protein is from low fat, low starch vegetable sources.
They say this is ideal for people with diabetes and pre-diabetes, but even people without any risk of diabetes should keep carbs to just 33% of calories (again, with as much as one-third that as fiber).
The only way to make these numbers add up would be get food from the following sources in the following percentages (for the non-diatbetic group on an 1800 calorie per day diet):
15% from olive oil (substitute with raw almonds if you want)
30% from low fat tofu and soy protien products like low carb cereal/pasta/cookies.
35% from low starch vegetables and lower amounts of tomatoes and carrots.
10% from animal products mainly wild alaskan salmon and one serving of lean chicken or turkey per week.
< 10% from fruit and starches. Mainly should be berries and melons, and (perhaps) several small servings of whole grains and beans per week.
Eating more very low starch veggies and less soy would be ok. Ideally one should eat numerous meals/snacks throughout the day to further limit glucose/insulin, and maybe include a starch blocker.
The basic insight in their diet plan is that the *least* healthy state for a person is one where saturated fat - and "bad" cholesterol - is high, blood glucose and insulin levels are also high, and anti-oxidant load is low. That describes what happens on the Standard American Diet. High blood glucose levels, which occur when one eats carbs, results in glycoxidation of blood cholesterol, which is an underappreciated yet well established part of the disease pathway of atherosclerosis.
Their ideal is when blood glucose and insulin levels are consistently very low, "bad" cholesterol is low, and anti-oxidant intake and absorption is very high.
What do you think?
Are you acquainted with the dietary philosphy of Ray Kurzweil and Terry Grossman MD, as explained in their book, "Fantastic Voyage"? It appears to be an attempt to combine the best aspects of the "low fat" approach with the best aspects of "low carb." Basically, it advocates getting about 25% of calories from fat (mosty omega 9 and 3), 15-33% of calories from carbs, with as much as one-third of that being fiber. And 42-60% from protein. Ninety percent of the protein is from low fat, low starch vegetable sources.
They say this is ideal for people with diabetes and pre-diabetes, but even people without any risk of diabetes should keep carbs to just 33% of calories (again, with as much as one-third that as fiber).
The only way to make these numbers add up would be get food from the following sources in the following percentages (for the non-diatbetic group on an 1800 calorie per day diet):
15% from olive oil (substitute with raw almonds if you want)
30% from low fat tofu and soy protien products like low carb cereal/pasta/cookies.
35% from low starch vegetables and lower amounts of tomatoes and carrots.
10% from animal products mainly wild alaskan salmon and one serving of lean chicken or turkey per week.
< 10% from fruit and starches. Mainly should be berries and melons, and (perhaps) several small servings of whole grains and beans per week.
Eating more very low starch veggies and less soy would be ok. Ideally one should eat numerous meals/snacks throughout the day to further limit glucose/insulin, and maybe include a starch blocker.
The basic insight in their diet plan is that the *least* healthy state for a person is one where saturated fat - and "bad" cholesterol - is high, blood glucose and insulin levels are also high, and anti-oxidant load is low. That describes what happens on the Standard American Diet. High blood glucose levels, which occur when one eats carbs, results in glycoxidation of blood cholesterol, which is an underappreciated yet well established part of the disease pathway of atherosclerosis.
Their ideal is when blood glucose and insulin levels are consistently very low, "bad" cholesterol is low, and anti-oxidant intake and absorption is very high.
What do you think?