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Ketosis from prolonged fasting in healthy people increases insulin resistance and glucose intolerance. Insulin resistance—a state in which a given concentration of insulin is less effective both at stimulating glucose uptake by skeletal muscle and at restraining hepatic glucose production—plays a central role in many disease states (eg, insulin resistance/metabolic syndrome, type 2 diabetes, hypertension, cardiovascular disease, atherosclerotic cardiovascular disease) and is a major risk factor for the development of coronary artery disease, the chief cause of morbidity and mortality in patients with type 2 diabetes. Glucose intolerance has been linked to hypertension and dyslipidemia.
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Note the KEY WORDS here: "Ketosis from
prolonged fasting in
healthy people increases insulin resistance and glucose intolerance. It is ridiculous to compare the results of a study where skinny people starved themselves [Anorexia] to a diet for people with insulin resistance. The only common thread between an Anorexic and a LCer is they both burn fat over an extended period [Ketosis.] To conclude that LCing causes insulin resistance one must assume that Ketosis is the sole cause of insulin resistance in Anorexics...and that has never been proven. In fact, Carb restriction [with adaquete calories] has been shown to decrease the risk of and/or improve existing insulin resistance.
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Promoters of low-carbohydrate diets maintain that carbohydrates raise insulin levels more than other foods do, thereby causing the overeating that leads to obesity. In fact, insulin is secreted in reaction to all foods, not only those containing carbohydrates. However, some responses are physiologic while others are pathologic; overeating contributes to the latter by causing exaggerated hyperinsulinemia and glucose intolerance.
The glycemic index—a measure of the rise in blood glucose over a specified period of time (usually 2 hours) vs the response to an equal amount of carbohydrate in a standard food (often white bread)—is a more pertinent way to assess how much insulin the body secretes in response to various foods.
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I've heard that the body excretes a VERY SMALL amount of insulin no matter what you eat. But, it is not this tiny secretion that causes problems. It is the huge secretion that comes shortly thereafter [when you eat high glycemic] that causes blood sugar to rise and then fall, causing hunger. As for the second half of the first paragraph...Is the author trying to claim that the blood sugar spike/fall and corresponding hunger is all in our mind ? Give me a break.
His second paragraph is the clincher. He states that Glycemic Index is the best measure of insulin response. Well, guess what...Fat has a Glycemic Index of 0. Only the lowest GI "Carbs," Sugar Alcohols come anywhere near this...and most of them are closer to 7.
Peanuts and Soy -- 20*
Green Veggies -- 20-40*
Low-GI Fruit -- 30-50*
High-GI Fruit, Bread, & White/Corn Sugars -- 60-80*
Potatoes, Instant Rice, & Some Sugars -- 90-110*
*Give or Take
It is very clear to me that the 0 GI for Steak is alot better than the 100 in Potatoes and 60-80 in some Fruits and Breads.
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Dr. Atkins claims that those who follow his regimen appear to have lower cardiovascular risk, lower blood pressure, and significantly lower triglyceride levels. No long-term studies substantiate this claim. In fact, any clinically significant weight loss (5% to 10% of initial body weight) can have these effects.
Furthermore, animal and dairy products, the main sources of protein in low-carbohydrate diets, usually contain fat. Even though some of the fat can be removed, as with skim milk, low-carbohydrate diets tend to be high in fat overall. The intake of fat with low-carbohydrate diets, particularly saturated fat, increases to 56% to 66% of total calories— twice the 30% or less recommended in current national dietary guidelines. Excessive intake of dietary cholesterol and, to a greater extent, saturated fat increases levels of low-density lipoprotein (LDL) cholesterol and the risk of heart disease and some types of cancer.
Consumption of large amounts of meat may also contribute to cardiovascular disease. Key sources of protein in low carbohydrate diets usually contain fat
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Many studies dating back as far as the 50s and 60s show that Low-Carb diets are associated with decreased Triglycerides and in some cases decreased Lipoproteins. Other studies have compared diets of equivelant caloric intakes to Triglyceride and Lipoprotein as well as Incidence of Heart Disease based on composition. Some of these studies have shown that Low-Carb diets produce greater improvements in these factors [especially Triglycerides] than Low-Fat diets of the same Calories. To maintain that it is all the result of losing weight, the author contradicts his prior assertion that a Calorie is a Calorie is a Calorie. If all the diets were equal in Calories and fat increases Lipoproteins, why did the LCers improve theirs as well as or in some cases better than the LFers ? The only explanation would be that they lost more weight [BTW, they did lose more weight according to the studies.] But, that would mean that eating the same number of Calories, LCers lost more weight...a claim that runs counter to the a Calorie is a Calorie is a Calorie dogma.
His second and third paragraphs can be shortened to one sentence: "I will never accept that fat [especially animal fat] is not bad for your heart and I will ignore any study that indicates otherwise and deride any person [while ignoring any evidence they may show that is contradictory to my belief] who disagrees with me."
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Low-carbohydrate diets are not necessarily high in protein, as claimed. A comparison of dietary intake among persons who consumed a low carbohydrate diet vs those who consumed a typical American diet4 found scant difference in protein intake (91 g/day vs 83 g/day). The low-carbohydrate group, however, consumed only about two thirds as many calories as the group eating a typical American diet (1,450 kcal vs 2,200 kcal), indicating that weight loss was due to reduced caloric intake, not to high protein consumption.
On the other hand, no direct link has yet been found between consumption of animal protein and chronic disease. Though critics of high-protein ketogenic diets claim that the diets increase the risk of gout, osteoporosis, and renal disease, they have no evidence to back those claims. In fact, obese persons with diabetes may benefit from high-protein, low-calorie diets. In a study that compared the effects of high-carbohydrate (low-protein) vs high-protein (low-carbohydrate) low calorie diets for hyperinsulinemic obese patients, high-protein diets proved more effective at lowering insulin levels and body weight.
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I could practically hear the LFers screaming "Heresy !" as I read that. For once he actually got it right. The protein on LC [and as he accurately stated, LC does not mean High Protein] does not harm the Kidneys. It is a suprise that he backs an LC Diet for Diabetics here [because it lowers insulin,] while previously asserting that Carbs don't cause overeating and that the insulin response was all in our imagination. Even stranger, he previously [in this same article] asserted the dogma that a Calorie is a Calorie is a Calorie...yet, here he states that a Low-Calorie/Low-Carb diet helps Diabetics lose more weight. There are two explanations for this...Either not all Calories have the same effect, or eating Low-Carb decreased their appetite. Either way, his response here directly contradicts his prior assertions that Carbs does not increase weight gain and/or cause overeating.