Kulhydratfattig

Kulhydratfattig, often translated as low-carbohydrate, refers to a dietary approach that significantly reduces the intake of carbohydrates, particularly refined sugars and starches, while increasing the consumption of fats and proteins. The underlying principle is that by limiting carbohydrates, the body is encouraged to burn stored fat for energy, potentially leading to weight loss and improved metabolic health.

This dietary pattern typically involves eliminating or drastically reducing foods such as bread, pasta, rice, potatoes, sugary drinks, and most fruits. Instead, the focus shifts to non-starchy vegetables, meats, fish, eggs, dairy products, nuts, and seeds. The specific macronutrient ratios can vary, with some low-carb diets being very low in carbohydrates (ketogenic diets) and others allowing for a moderate amount.

Proponents of kulhydratfattig diets often cite benefits like accelerated weight loss, better blood sugar control for individuals with diabetes or insulin resistance, and increased satiety. However, potential drawbacks can include initial side effects like "keto flu" (fatigue, headache, nausea) as the body adapts, and concerns about long-term sustainability and the adequacy of certain micronutrients if not carefully planned. It is generally recommended to consult with a healthcare professional or registered dietitian before adopting a kulhydratfattig diet, especially for individuals with pre-existing health conditions.