Low Fat, Low Carb Meal Delivery

    • The Food and drug administration has not defined the low carbohydrate label as yet. Actually, with my program, you will not even need to worry about it. We do that for you. But, you still need to have the understanding in order for you to manage it when you are on your own. What most people do in a typical “American Weight Loss” is consume about 260 carbohydrates a day. For your weight reduction, I recommend less than 40. Again, this is easy because we do all the calculations for you.Carbohydrates are found in most foods. Although many “weight loss gurus” call them “good carbs” or “bad carbs”; we simplify things for you by eliminating all the carbs which cause the trouble. These of course include potatoes, rice, beans, corn, peas, flour and sugar. But, when you are aware of the factors and are face to face with a product label things can be very confusing. Total carbohydrates, useable carbohydrates, less the fiber, minus the sugar alcohol, stc. Can be daunting. We can still help you with this when you need it.
    • Carbohydrate:Carbohydrates are mainly sugars and starches; together constituting one of the three principal types of nutrients used as energy sources (calories) by the body. Carbohydrates can also be defined chemically as neutral compounds of carbon, hydrogen and oxygen. Carbohydrates come in simple forms such as sugars and in complex forms such as starches and fiber. The body breaks down most sugars and starches into glucose, a simple sugar that the body can use to feed its cells. Complex carbohydrates are derived from plants. Dietary intake of complex carbohydrates can lower blood cholesterol when they are substituted for saturated fat. Carbohydrates are classified into mono, di, tri, poly and heterosaccharides. The smallest carbohydrates are monosaccharides such as glucose whereas olysaccharides such as starch, cellulose and glycogen can be large and even indeterminate in length. The energy produced by carbohydrates is 4 calories per gram. Proteins also provide 4 calories per gram. Fats are high-calorie; they provide 9 calories per gram.
    • Etymology:Carbohydrates are called carbohydrates because the carbon, hydrogen and oxygen they contain are usually in the proportion to form water with the general formula Cn(H2O)n.Thinking about going low-carb?

      The holidays are just around the corner and many will make a New Year’s resolution to lose weight. Perhaps you’ve been thinking about eliminating carbohydrates from your diet? With all the controversy, you may be wondering if a “low-carb” diet is safe and if it really works.

    • What exactly is a carbohydrate?A carbohydrate is a nutrient whose main function is to supply energy to the body. When a food containing a carbohydrate is eaten and digested, most of it is turned into the simplest carbohydrate unit, glucose, which enters the bloodstream to be used as the body’s main fuel. Simply, it keeps your body running throughout the day. Sugars, starches and fiber are the three main types of carbohydrate obtained from foods.Simple carbs:

      Sources of sugar, often called “simple” carbohydrates, include fruit, milk and table sugars. Whole fruits are an excellent source of simple carbohydrate because they provide quick energy, fiber and vitamins. Refined and processed sugars (sugar, soda and candy) give carbohydrates a bad name as they don’t offer any of the minerals and vitamins necessary for good health and are loaded with calories.

    • Complex carbs:Potatoes, rice, pasta, bread, cereals and some vegetables (like squash, sweet potatoes and peas) are rich in starch and are often referred to as “complex” carbohydrates. Only certain foods high in starch provide a significant amount of dietary fiber, the indigestible part of plant foods. Fiber is beneficial because it slows down how quickly foods convert into glucose, and it can help you feel less hungry during the day. Examples of high fiber starches include bran and oatmeal cereals, dried beans, lentils and some whole grain breads. Foods high in starch can be high in calories when they are eaten in large portions or if they are prepared with high fat oils or toppings.
    • Insulin resistance:The reason why carbohydrates have become the “bad guy” is because the pancreas releases insulin when they are eaten in order to metabolize the glucose created. Some scientists believe that excess carbohydrate consumption leads to chronically elevated levels of insulin in the bloodstream. Over time, the body does not use the insulin properly and a state of insulin resistance develops. Medical conditions such as obesity, hypertension, high blood triglyceride levels and diabetes have all been linked to insulin resistance. By comparison, the pancreas secretes very little insulin in response to dietary proteins and fats.
    • Impact of a low-carb diet:Recent research shows that people who eliminate carbohydrates from their diet and replace them with proteins and fats (like cheeseburgers, bacon, cheese and butter) are effective at losing weight—at least in the short run. But what happens later? No one really knows the answer because the long-term effects of eliminating carbohydrates from the diet have yet to be fully investigated. Some researchers point out that the weight loss achieved by these types of diets can be due to an overall restricted caloric intake rather than solely eliminating carbohydrates.
    • Ketosis:
      If a high protein diet is extremely low in carbohydrates, a state of ketosis can occur and body fat breaks down very quickly. While this may sound appealing, it increases the risk of gout, kidney and liver problems, electrolyte abnormalities, dehydration and bad breath. Further, ketosis is very dangerous during pregnancy and for individuals with diabetes. Since high-carbohydrate diets that restrict calories produce weight loss as well, the researchers go on to say that there is currently no definitive evidence to recommend for or against the use of low-carbohydrate diets.

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