The low-carb approach of Atkins diet has certainly gone on to prove that it is indeed a better way to lose fat than going the traditional way of low fat diet. What is even more interesting is that the low carbohydrate diets have shown an immense improvement in the cholesterol levels of the diet followers.
Several researches have been done in this field, and so far low carbohydrate diet has given good results in both weight loss and lowering cholesterol, with the percentage of people who benefited being as high as 85 percent.
While most other diets focus primarily on low fat food and lower calories, the low carbohydrate diet puts no restrictions on the amount of calories or the fat. This diet is all about choosing low carbohydrate and high protein and fat vegetarian food sources. So, it’s clear that your breakfast of eggs with lots of butter and cream is not the right choice to make, since we are talking vegetarian sources.
In a study conducted by the University of Pittsburgh Medical Center, participants were divided into three groups, and each group had to follow a particular style of diet, like one group followed the Mediterranean diet, the other one followed the low fat diet and the third group followed the low carbohydrate diet. Surprisingly, the average weight loss was highest in the third group which was on a low carbohydrate diet; also a remarkable improvement was seen in their cholesterol levels.
For a long time now, most health experts have acknowledged that the ever so popular Atkins-style diet, which is based upon the low carbohydrate approach, has shown good results not only in helping people to lose weight, but also in improving their general overall health status.
So, if you have been thinking about losing weight and have not seen any significant improvements following the traditional low fat diet, it’s time you me give this new approach of low-carb diet some consideration. Notably, the low carbohydrate diet is quite consistent with the guidelines proposed by the heart association, provided the intake of saturated fats remains a bit limited.