Over the past few decades, many have experienced that eating low-carb will make you feel better.
My experience with low-carb
I myself also tested this with positive results. For instance, I made calculations where I reduced the Health Council's recommended energy ratio 60-20-20 (carbohydrates-proteins-fats) to 40-30-30. By doing this, I immediately felt better and my energy level was on average higher without the dips so familiar to me. I also developed fewer pustules on my back.
Did I have less energy because of the blood sugar dips?
I thought this difference could be explained by a more constant blood sugar level with this lower carbohydrate intake. For instance, it is now a well-known phenomenon that if you ingest food that rapidly disrupts blood sugar your glucose level can rise quite high, followed by a dip. This is especially true for people who insulin resistance have. Higher blood sugar levels could also cause increased levels of inflammation (acne).
It later occurred to me that it would be pretty illogical if I was insulin resistant. I had a low fat percentage, well-developed muscle mass, fine fitness and my stress level was certainly not too high. Moreover, I wasn't actually eating any rapidly absorbable carbohydrates, but I chose high-fibre unprocessed sources. So there was no chance at all that I was not feeling fit due to a sharply fluctuating blood sugar.
My low-carb breakfast, lunch and dinner
My breakfast became oatmeal with nuts instead of bread, lunch became a salad instead of bread and in the evening I opted for a little bit of unpolished rice, potato, sweet potato or pulses instead of the fast blood sugar-disrupting pasta.
Did I have less energy because of the gluten (or FODMAPS / ATIs)?
In the late 1990s, in the progressive health scene in America, more and more stories came out of people who did not have celiac disease but experienced benefits from a gluten-free diet. When I read this, I realised that in an attempt to reduce my carbohydrate intake, I had unknowingly started eating gluten-free. Perhaps this explained the benefits I had experienced.
Then I took the test by going higher in carbs for a few weeks, but gluten-free carbs. When I did this, I did not relapse into my old symptoms. In the following week I introduced gluten again, and within a few days the fog returned and the sharpness was gone. It was clear to me that it was therefore not due to blood sugar and probably due to gluten (or FODMAPS / ATIs). Later, when counselling clients, I often experienced that a fluctuating energy level is by no means always due to the blood sugar, but to and reaction of the immune system to the carbohydrate source in question.
Is the carbohydrate-protein-fat ratio a good criterion?
As far as I am concerned, this is not it. After all, it says nothing about foods. For instance, sixty per cent energy carbohydrates says nothing about the carbohydrate sources they come from. Sixty per cent granulated sugar is very different from sixty per cent brown rice. And in my case, wholemeal bread is a bit different from rice cake, because I am sensitive to gluten.
I am therefore an advocate of looking mainly at foods and diets. The amounts of macronutrients (carbohydrates-proteins-fats) is secondary to this. So a dietary pattern cannot simply be calculated through with a calculator. Moreover, we are all different and so it is a quest to find which foods you digest and tolerate optimally. This personal quest is crucial if you want to feel optimally fit. So don't allow yourself to be moulded and, above all, read between the lines.
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Exactly! I ate strict Keto for six months, of course I lost weight, 18 kilos to be exact.
But then the misery started, my thyroid gland went on hold, and I dragged on. It turned out to be Hashimoto's.
I gained 25 kilos in 3 months, even though I was really watching my food.
Now I eat a meal with slow carbs once a day. And feel much better.