Dieting

However, it is important to note that what works to reduce body weight for one person will not necessarily work for another. This is mainly due to difference is metabolic rate and lifestyle factors. People who diet for gaining weight include professional athletes. Football players may try to increase their weight through weight-gain diets in order to gain an advantage on the field with a higher mass (Wikipedia n. pag (a)). This paper discusses mainly on the low carbohydrate diet, its advantages and disadvantages and also tries to cover the risks involved in such diet.
Low carbohydrate was first used by William Banting in 1863. He is one of the first persons known to have successfully lost weight by developing a targeted diet. The low carbohydrate diet is also sometimes known as the Atkins Diet. The key scientific principle which forms the basis for these diets is the relationship between consumption of carbohydrates and their effects on blood sugar levels and hormone production. It is essential to maintain blood sugar levels in the human body. There are two primary hormones linked to regulating blood sugar levels, which are produced in the pancreas. The first one is the insulin, which lowers blood sugar levels, and the second one is the glucagon, which raises blood sugar levels. …
Grain Products, Vegetables and Fruit, Milk Products, Meat, and Alternatives such as legumes are all carbohydrate rich food. It is important to note that foods with carbohydrate have important vitamins and minerals like vitamin C, iron, calcium, folic acid, potassium, and magnesium. Hence, eliminating carbohydrates from diet can cause a deficiency for vitamin and mineral (Hall et al. n. pag). Foods such as whole grain breads and brown rice, are an important source of fibre. These are important to reduce cholesterol in the body, improve bowel function, and promote blood sugar control (The National Academy of Sciences 2002).
Low carbohydrate diets allow very low amounts of carbohydrates – typically less than 20% of total calorie intake daily. Thus, individuals have a higher intake of fat and protein. A diet high in fat particularly more than 35% of total daily calories and especially higher in saturated and trans fat, will increase the risk of heart disease and stroke (Sacks 13S-24S). Eating habits that will lower the risk for heart disease and stroke include eating a high-fibre, lower-fat diet, eating several servings of vegetables and fruit per day. A balanced diet and appropriate physical activity also helps to reduce the risks for heart disease.
Today, there is a growing consciousness among people on weight gain. Obesity is a global epidemic. In order to control this problem leading research in medical societies support a low-fat, high-carbohydrate, energy-deficient diet to manage weight. However, the long-term safety of carbohydrate-restricted diets remains controversial. A low carbohydrate diet tends to encourage increased consumption of animal products that often contain high amounts of saturated fat and cholesterol. This may result in unfavorable changes in

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