 The Atkins Diet is a very popular diet. Dr. Robert Atkins' concept, rather overstated by the media, that a person can lose weight while eating considerable quantities of fat and protein but firmly reducing carbohydrates, has captured the public's imagination. The achievement of those who tried the diet varied depending on the degree they sticked on the long term stages of the diet structure. The Atkins diet was formerly designed for diabetes patients who wanted to supervise their insulin levels more efficiently. The diet was also embraced by those seeking a diet that allows eating to satiation.
Atkins dejected refined carbohydrate intake and encourages protein intake, chiefly in the form of meat. The diet encourages the eating of fruits and non-starchy vegetables for the provision of fiber and nutrients; it takes a rather neutral stand on fat intake.
A lot of people experience rapid primary weight loss on Atkins, some of which is because of reduction of glycogen stores in the liver. Failure of glycogen is connected with loss of water weight, as the body stores up to four pounds of water for each pound of glycogen.
A low-carbohydrate diet may not be appropriate as a weight-maintenance or long-term diet. The products of fat metabolism (lipolysis) and protein metabolism (gluconeogenesis) comprise ketones which can be dangerous.
Low carbohydrate diets have been revealed to decrease the fasting levels of triglycerides. Elevated triglycerides are a confirmed risk factor for heart disease. Low-fat diets lessen fasting levels of triglycerides as well.
Note: any thriving weight-loss diet will cause some acidosis; symptoms vary from mild weakness to severe joint pain. Acidosis can be restricted by drinking water in large amounts and taking antacid supplements or eating vegetables grown in alkaline soil.
Note: Human metabolism is extremely complicated. Diets whose efficiency is not based on the simple balance of energy must be estimated experimentally. The basis that protein is less fattening than carbohydrates is unverified, though the specific dynamic action of protein is 30%, while the corresponding figures for carbohydrate and fat are 6% and 4% correspondingly. ""One hundred kilocalories of protein produces an extra 30 kcal of heat, while comparable amounts of carbohydrate and fat raise the metabolic rate by 6 and 4 kcal, correspondingly" "Essential Human Anatomy and Physiology" Barbara R. Landau, 1976.
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