I ran across this article from Dr. Mercola website while searching what doctors think of low carb diets and had to share it with you. See below to see his opinion on a low carb diet and I will say that I totally respect his opinions! Please know that this entire article below is taken from his website: http://articles.mercola.com/sites/articles/archive/2016/01/31/high-fat-low-carb-diet-benefits.aspx
If you want to read more, click the link above…
“Your body can burn both carbs and fat, but your body will burn carbs first. As long as you’re eating carbs, your body will try to burn those first. They’re like the bully cutting in line. You may just think of them as kind of a throw-away nutrient too, because your body cannot store high levels of carb.
You have to try to oxidize them and burn them first. But if you’re carb intolerant, which is highly prevalent in this country, you can’t burn carbs, by definition, very well.
Your body then only has one alternative, and that’s to convert the carbs you eat into fat. That happens to a greater extent to folks who are insulin resistant or carb intolerant. That really sets the stage for a lot of metabolic problems. Again coming back to how do you train the body to burn more fat; it all starts with removing the availability of carbohydrate because, as long as it’s there, it’s going to take precedence, and will simultaneously inhibit burning of fat.
These are very sensitive and exquisite mechanisms in place for this to work. You eat just a single meal of carbs and your fat-burning shuts down right away.
This is why a low- nonfiber carb diet works so well to shift fuel use over to fat. You restrict the amount of glucose and starches that you’re consuming, and your body naturally shifts over to preferring fat for fuel. It does take some time to adapt to that. Your cells have to shift over their machinery to handle the increased levels of fat and lipid-based fuels. It takes a matter of weeks to get that adaptation.
But once it’s there, they’re fairly robust adaptations that don’t just go away. This is why there is an adaptation period to a low-carb diet. It can be disrupted though if you reintroduce carbs. But a lot of the adaptations do remain.”
Finding Your Ideal Carb Level
According to Volek, a level of non-fiber carbs that allows you to enter into nutritional ketosis (a metabolic state associated with an increased production of ketones in your liver; it’s the biological reflection of being able to burn fat) is on average about 50 grams per day or less of digestible or absorbable carbohydrates. However, we all vary how we respond to the same food, so this is not an exact recommendation.
Some people can be in a full fat-burning state with full ketosis at a level of non-fiber carbs that’s higher than 50 grams; maybe 70 or 80 grams. Others, especially if you’re insulin resistant or have type 2 diabetes, may require less than 40 grams or even 30 grams per day.
Again, it bears repeating that when we say carbohydrates, we’re referring to non-fiber carbs only. If you look at the nutrition facts on a processed food package, it will list total carbs, and that’s not what we’re talking about. Don’t get confused about this or you’ll get really nervous. You do need carbs, but you need most all of them from vegetables.
By volume, vegetables are not very calorie-dense. You could have an 85 percent fat diet, and the volume of the fat would be one-tenth the volume of the vegetables you’re eating.
To find your personal carb limit, it’s important to actually measure your ketones, which can be done either through urine, breath, or blood. This will give you an objective measure of whether or not you’re truly in ketosis, rather than just counting the grams of carbohydrates you consume.
“That even varies within a person over time,” Volek says. “You may be able to tolerate more carbs when you’re in your 20s, but suddenly now you’re in middle age and the same level of carbs is resulting in a few extra inches on your waist, your blood sugars are creeping up, you now have prediabetes, or worse.
The appropriate level of carb for an individual is bit of a moving target, but it is a very important element to personalizing a diet, which I think is fundamental to this idea of personalized nutrition. It’s finding the appropriate level of carb for you at any given point in your lifespan that allows you to maintain health.”
Research has shown that ketosis is a very safe and a therapeutic metabolic state to be in, especially if you’re diabetic or suffering from carb intolerance. But there are people who are naturally very insulin sensitive and carb tolerant that don’t need to be in ketosis to thrive. So there’s certainly room for flexibility, depending on your individual situation.”