When humans eat carbohydrates (grains, bread, rice, pasta, fruits, or potatoes – anything sweet or starchy), these foods are very quickly converted into glucose (a sugar) and the pancreas reacts by quickly releasing insulin (a hormone) into the system, with the intended effect that the blood sugar normalizes.  Unfortunately, this insulin release also causes this sugar to be stored as fat, thus blocking the use of fat for energy, with the result that the person gradually gains weight.

When carbohydrates are intentionally kept low, and healthy fats are increased, there is less glucose being produced.  So insulin levels stay low, and fats are burned as “ketone bodies.”

Protein levels are kept at adequate levels to help maintain muscle mass and hunger control.

This improved fuel balance of higher protein and fats, with lower carbohydrates, leads to improved control in glucose and insulin and is responsible for many of the changes we see with our approach – improved blood glucose and hemoglobin A1c, improved blood pressure, and often improved blood lipids, all as we lose weight.