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The low-carb diet has just been the subject of an international court debate in South Africa after the nutritional community tried to silence the great sports scientist Professor Tim Noakes (e.g., chase some of the evidence referred to by this blogger https://www.news24.com/MyNews24/On-Tim-Noakes-and-Bullsht-20140113, or follow the case reporting. Here is an American blogger commenting on the repulsive attacks by carb-based food manufacturers, who had their arses handed to them. http://www.improvementwarriorfitness.com/timnoakes/
Noakes was angry at the attempts to smear his reputation and invited the world's leading sports scientists and nutritionists to testify. It was a slam dunk in which the evidence of meta-analytical reviews was presented. Noakes won hands down. The low carb, high fat diet of the American public before the 1950s was a much better diet than the "balanced" diet recommended today.
My diet is not at all carb free and not at all unhealthy. Carbs turn into glycogen, which eventually becomes fat. Anyone who has studied aboriginal people knows that people feast in times of plenty and lose that weight in times of scarcity. Modern life and the unhealthy "balanced" diet promoted after WWII to boost American grain exports has been a disaster in that respect.
What I have done for a short period is to become ketogenic. I lost weight the same way 20 years ago. Three of us did it and we kept the weight off for that time.
Back then, I gained weight after nearly a year of overseas travel and speeches. This time, I was unable to exercise for a year due to automobile accident injuries and surgeries and then an unexpected viral infection that required hospitalization. So, I gained the weight at the rate of about 1kg a month. I also became addicted to carbs, which can be much more addictive than many drugs. The diet helped me and I used my annual leave to get out start exercising again. The first few days of hauling my fat arse up and down the mountains was really hard. But with common sense, I set a foundation to get back into the gym and on my cycles the last six weeks.
I am in my mid-60s and still training at 130-140 heart rate for as long as two-hours in a single session. I already am back to cycling more than 100 kms a week (at about 19-20 mph, not pretty but I get there). My physicals, including brain and heart MRIs are excellent. My body fat has dropped from 28% to 19% and I feel not really much different than I did as an 18 year old.
I'll let @RugbyBuck comment on how old I look when he is here shortly. When you get to be my age and you are able to go full court for a regulation basketball game with athletes less than 35 or cycle 100 kms, then you are doing something right and I offer my experience in that vein. Of course, one should always follow a doctor's advice. That said, not all doctors agree about the diet promoted in the US, for the reasons noted above. There is absolutely no reason why you need to balance a diet in the way that we were taught in school.
Having lost the weight this time, I am on an ultra low carb diet and am quite prepared to each high fat foods. If I go to a friend's house and they are serving pasta and salad, I'll eat some of the pasta but more of the salad.
I want to lose a bit more weight and will do so in line with muscle mass gain. So I suppose that I will end up at about 16% body fat and on my target weight, which is at the high bracket of "normal" in the American weight charts developed before the 1950s. My diet would be in line with what the Prof Tim Noakes recommends, but I am not following a strict Banting diet such as he suggests.
My professor friends tell me that the Buckeye sports nutritionists put several football Buckeyes on ketogenic diets last year for over a month, by the way. What are Buckeye sports scientists saying about low carbs diets and performance? https://news.osu.edu/news/2015/11/16/against-grain/
If you're only getting carbs from salads I'd say you might as well bite the bullet and go full keto and stay in ketosis all the time. Replace those calories with wildebeest or whatever the fuck and you're good to go.
A decade ago at age 26, went low carb / primal. Didn't adjust exercise or get really specific about counting calories (and still had at least 1-2 bad meals a week). I lost about 40 lbs and got within striking distance of my college playing weight.
Eventually laziness / schedule got in the way of cooking properly. It wasn't the food, which is phenomenal (unlike most mouth-punishing diets). My vintage american gluttony does not go away (as seen by the 3-4 lbs put on over a long weekend vacation) but this offers a realistic alternative/improvement.
Back on the wagon again at age 35 and am down another 10 lbs in a month.
Going low carb also has the blessing of making you really appreciate certain food groups, like cauliflower. Also, you stop the vicious cycle of hunger triggering grains and trade them in for a world where butter and heavy cream are no longer the devil (in moderation of course).
One of our staples is the Big A Salad (Mark Sisson was a big inspiration for both diets for us). Giant mixing bowl, whole head of lettuce, carrots, tomatoes, other veggies, tiny amount of cheese, nuts, balsamic vinaigrette. Delicious and so healthy.
This time around I'm gaining a new appreciation for jalapenos and a host of other veggies.
At 26, went low carb / primal. Didn't adjust exercise or get really specific about counting calories (and still had at least 1-2 bad meals a week). I lost about 40 lbs and got within striking distance of my college playing weight.
Eventually laziness / schedule got in the way of cooking properly. It wasn't the food, which is phenomenal (unlike most mouth-punishing diets). My vintage american gluttony does not go away (as seen by the 3-4 lbs put on over a long weekend vacation) but this offers a realistic alternative/improvement.
Back on the wagon again at 35 and am down another 10 lbs in a month.
Going low carb also has the blessing of making you really appreciate certain food groups, like cauliflower. Also, you stop the vicious cycle of hunger triggering grains and trade them in for a world where butter and heavy cream are no longer the devil (in moderation of course).
One of our staples is the Big A Salad (Mark Sisson was a big inspiration for both diets for us). Giant mixing bowl, whole head of lettuce, carrots, tomatoes, other veggies, tiny amount of cheese, nuts, balsamic vinaigrette. Delicious and so healthy.
This time around I'm gaining a new appreciation for jalapenos and a host of other veggies.
I did lots of spinach dishes last time around and need to step that up again. I find their flavor a little strong to eat a huge pile of spinach raw (with salad fixings), but they're a powerhouse of nutrients so I'll work on that.
The best part about going low carb is how it rewires your brain to crave nutrient dense foods. When we first did this diet, my wife was shocked one lazy saturday when she realized she was craving a big bowl of organic peas.
We still love grains and sugars (and have them infrequently), but have a suitable escape that's delicious and good for you. I'm never going to eat a tiny bite of regular food and survive. I don't have the willpower and my stomach is much too loud to allow this. I can eat a hearty portion of protein heavy food, not need much food at 1-2 of the other meals and be quite content.
By far the most dangerous food out there is milk. That is such a gateway drug for us.
Other than cheese and occasionally butter for cooking I have quit dairy. I love cheese too much. I used to do a lot of Greek yogurt with fruit, but only have it on rare occasions now. Milk has been replaced with Almond milk.
I use spinach as a substitue for lettuce in salads once a week. I like it best with lemon juice, salt, and pepper dressing lightly sprinkled on it. Almonds also go well with spinach in salad.
I use spinach as a substitue for lettuce in salads once a week. I like it best with lemon juice, salt, and pepper dressing lightly sprinkled on it. Almonds also go well with spinach in salad.
Other than cheese and occasionally butter for cooking I have quit dairy. I love cheese too much. I used to do a lot of Greek yogurt with fruit, but only have it on rare occasions now. Milk has been replaced with Almond milk.
