Eating Low Carb

Have you attempted a low-carb diet before? If so, you know how hard it can be to get started. All too often these bumps in the road can be enough to make many people abandon the most sincere efforts.

Adapting

When you first start in on your new low-carb diet, it seems inadequate to nourish your system and you feel an apparent weakness and inability to perform severe exertive activities. But this will pass in the course of two or three weeks.

This period is the time between starting a low-carb diet and feeling great on a low-carb diet. It could take just a day or two to three weeks. During this period people tend to fatigue easily, experience a slight lack of mental clarity and be tormented off and on by the lust for carbs.

Enzymes, which are large folded proteins, catalyze all the chemical reactions that allow us to function. When you’ve been on the standard American high-carb diet, you’re loaded with enzymes ready to convert those carbs to energy. Then you start a low-carb diet and suddenly, you’ve idled most of the enzyme force you have built to process the carbs in your diet. Once the workforce in your body is changed, you start functioning properly on your new low-carb, higher-fat diet.

The carbs you used to burn for energy are now replaced to a great extent by ketones and fat. Your brain begins to use ketones to replace the glucose it used to use, so your thinking clears up. The fatigue you used to feel at the start of the diet goes away as ketones and fat take over as the primary sources of energy.

Eat more fat

If you want to reduce the time you spend in low-carb adaptation, crank up the fat.  If you go on a high-protein, moderate-fat diet, your body will convert the protein to glucose via gluconeogenesis. This means you’ll still have glucose to keep the glucose worker enzymes busy.

Cut Out the Waste

In order to save money in your new diet, pay attention to what you are discarding and think about how you could avoid this waste next time. Do you need to buy smaller amounts at a time or make a smaller recipe? Can you freeze leftovers rather than putting off eating them until it is too late? By being diligent in using or freezing food before it goes bad, you will ensure your food dollars don’t go to waste.

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Hannah Verret is a content developer at Diabetic Nation in Memphis, TN. Hannah has been working in content creation throughout her entire adult career. When Hannah isn't writing or organizing social media posts, she's spending her time reading and loving on her many pets.