When selecting a diet plan, or food style change, the average person looks at a long list of possibilities. Low-fat, low calorie, low carb, low protein and a host of other “lows” are available to try in a variety of food related combinations.
So why go with low-carb?
A study sponsored by National Institutes of Health, low-carb dieting leads to lower cholesterol when practiced over a period of time. This equals improved heart health for those choosing to ditch the sugars and grains.
Low-carb dieting also blends well with a gluten-free lifestyle. Studies show that millions of people may be feeling the effects of gluten intolerance without realizing it. Eliminating gluten for a week from your diet can be the deciding factor on how you personally respond to the wheat-based protein.
Finally, low-carb diets allow for bigger portions of the allowed food. A huge factor in diet failure is hunger. For the low-carb eater, having a second piece of fried chicken or slice of roast is not a problem.