lowcarbohydratehighfat

Low-carbohydrate high-fat (LCHF) is a dietary approach that significantly reduces carbohydrate intake while increasing the consumption of fats. This dietary pattern typically involves limiting foods such as bread, pasta, rice, potatoes, and sugary drinks, and instead focusing on foods rich in healthy fats like avocados, nuts, seeds, olive oil, and fatty fish. Protein sources are also included, but the emphasis shifts from a balanced macronutrient ratio to a higher proportion of fat.

The primary mechanism proposed for LCHF diets is the shift from glucose to ketones as the body's main energy source. When carbohydrate intake is drastically reduced, the body's glycogen stores are depleted. This prompts the liver to produce ketones from fat, which can then be used for energy by the brain and other tissues. This metabolic state is often referred to as ketosis.

Proponents of LCHF diets suggest various potential benefits, including weight loss, improved blood sugar control for individuals with type 2 diabetes, and increased satiety. However, these claims are subjects of ongoing scientific research and debate. Potential side effects can include the "keto flu," a temporary set of symptoms like fatigue and headache, and concerns about long-term health impacts, particularly regarding cardiovascular health and nutrient deficiencies, are also discussed within the scientific community. Adherence to an LCHF diet requires careful planning to ensure adequate nutrient intake.