Why Low Carb?

Today, we are living in a epidemic of chronic disease. Metabolic syndrome (a collection of disorders – including insulin resistance, obesity, high blood pressure and high triglycerides) is suffered by up to 30% of Australian adults (1), with numbers on the rise.

The human diet has changed dramatically over recent decades. For at least 2.5 million years, our ancestors ate a diet high in animal fat and protein, fibrous roots and shoots. Humans thrived on these foods: our brains grew bigger, we grew taller and leaner, we discovered fire and developed tools for hunting (2)(3). In the 1970s, world health authorities began advocating a high-carbohydrate, low-fat diet in an attempt to combat the increasing rates of cardiovascular disease (4)(5). Since 1980, carbohydrates have made up almost all of of our rise in calorie consumption (2)(6). Today, we eat mostly a high-carbohydrate diet based mostly on cereals and grains, and a lot fat less fat and protein than our ancestors.

Rigorous research and comprehensive reviews of the evidence now show it is low carbohydrate, higher fat (including saturated fat) diet that has positive effects on cardiovascular risk factors: reducing triglycerides, increasing HDL (‘good’) cholesterol, and normalising blood sugar levels and insulin (4)(6). A low carbohydrate diet has been shown to reduce blood pressure, reduce weight (especially around the stomach), and provide stable energy throughout the day. Compared with a low-fat diet, low-carbohydrate eating has been shown to be more satiating, reducing calorie intake due to reduced hunger. Low-carbohydrate eating therefore leads to weight loss without calorie counting or severe blood sugar swings, thus avoiding intense sugar cravings (6).

At the Low Carb Clinic we can help you get healthy and lose weight through integrating a low-carbohydrate eating plan into your lifestyle. We know change can be difficult - that’s why we have a team of dedicated clinicians - including dietitians and doctors - who provide ongoing support, whatever your health challenges – including medication management - and clear advice on lifestyle change which is sustainable.

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(1) Health Direct. (2017, August). Metabolic syndrome. Retrieved from Health Direct: https://www.healthdirect.gov.au/metabolic-syndrome
Noakes, T. D. (2015). Cholesterol is not an important risk factor for heart disease, and the current dietary recommendations do more harm than good. The 2012 University of Cape Town Faculty of Health Sciences centenary debate, 28. Cape Town, South Africa.
Noakes, T. Grier, D. Creed, S. Proudfoot, J. The Real Meal Revolution. 2013. Quivertree Publications: Cape Town, South Africa
DiNicolantonio, J., Lucan, S., & O'Keefe, J. (2015). The evidence for saturated fat and for sugar related to coronary heart disease. Progress in cardiovascular diseases, 464-473. doi:http://dx.doi.org/10.1016/j.pcad.2015.11.006
Hoenselaar, R. (2011). Saturated fat and cardiovascular disease: the discrepancy between the scientific literature and dietary advice. Nutrition, 28, 118-123. doi:doi:10.1016/j.nut.2011.08.017
Feinman, R., Pogozelski, W., Astrup, A., Bernstein, R., Fine, E., Westman, E., . . . Worm, N. (2015). Dietary carbohydrate restriction as the first approach in diabetes management: critical review and evidence base. Nutrition, 31, 1-13.