But that doesn’t mean we don’t get some backlash about it from time to time. The low-carb trend peaked in popularity with advent of the Atkin’s Diet , but then it leveled off for a while. In its place came the low-fat trend, which many doctors jumped on board with. People began to say that low-fat eating was The Answer.
Yet new research challenges this concept, putting low-carb diets back into “good graces,” if you will.
A new study conducted at Sweden’s Linköping University found that low-carb eating was better at helping people with type 2 diabetes lose weight and reduce inflammation than a low-fat diet. Moderate fat consumption, it seems, is not the enemy.
“The clinical trial resulted in a similar weight loss comparing low-carbohydrate diet and low-fat diet, but only the low-carbohydrate diet had a favorable impact on inflammation in patients with type 2 diabetes,” the researchers said in the journal Annals of Internal Medicine.
The American Diabetes Association Says Low-Carb Diets are Effective
Even the American Diabetes Association, an entity that previously said low-carb diets are unhealthy, is supporting the low-carb movement. They claim this type of eating can help to reverse type 2 diabetes and help with inflammation. The real culprit when it comes to weight gain and chronic disease, they assert, is sugar – or processed carbohydrates.
Dr. Jeff Volek, author of “The Art and Science of Low-Carbohydrate Living,” explains that low-carb eating can prevent these conditions to begin with.
“Carbohydrate restriction is the proverbial ‘silver bullet’ for managing insulin resistance, metabolic syndrome, and type 2 diabetes,” Dr. Volek said.
Keep in mind, however, that low-carb doesn’t mean you can go overboard on fat. A healthy proportion of macronutrients – proteins, fat, and carbs – is the key for long-term weight loss and overall health.