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The secrets of one of the most effective low-carb diets in the world

This low-carb diet was created by the American cardiologist Robert Atkins in the mid-20th century. The diet was based on Gordon Azar and Walter Bloom’s article "A New Concept in the Treatment of Obesity" that was published in the journal of the American Medical Association. Atkins, who also suffered from extra weight, believed that carbohydrates were the main reason for excess pounds. Therefore, he recommended excluding them from the menu to the greatest possible extent. The diet suggests consuming proteins and fats (without calorie restriction) and cutting out carbohydrates.

How it works

According to Dr. Atkins' dietary pattern, you should reduce your carbohydrate intake and substitute carbs with protein. The decrease in carbs triggers a special metabolic body state that is referred to as ketosis. It’s an increased formation of ketones in the blood caused by low levels of insulin. In this state, your body gains the capacity to effectively burn fat for energy, which allows you to shed weight. The excess lipids pass from the cells into the blood and are used by the body as a fuel to produce energy. So you can eat protein products and quickly lose weight without food cravings.

What you can eat on the Atkins diet

1. Meat and poultry.

2. Fish and seafood.

3. Vegetables and fruits.

4. Dairy and fermented milk products.

5. Seeds, nuts, and oils made from them.

6. Сhicken, quail, and duck eggs.

What you can't eat

1. Bakery products (including pasta, dumplings).

2. Sweets.

3. All grains and cereals.

4. Ketchup, tomato paste, sauces that contain starch and flour.

5. Vegetables that are rich in starch or sugar (potatoes, carrots, beets).

6. Bananas, pineapples, oranges, grapes, strawberries.


Pregnant women and patients with kidney problems or heart disorders are not allowed to keep to the Atkins diet. You should remember that low-carb diets might cause vitamin deficiency. Therefore, don’t forget to drink a lot of water and take vitamins.

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