Good, But Who's Right?

by Osman Quddus
(Pleasanton, CA)

Hello,


Thanks for the post. It seems to make a great deal of sense... I mean moderation and balance always seem to make the most sense. However, wouldn't you say your word is just another educated opinion among the ranks of hundreds (or thousands) of other educated opinions?

So who is right... the ultra low-carb opinion, the zone approach of 40% carbs, 30% proteins and 30% fat, or the common 50-60% carb opinion? The all seem to have their loyal followers as well as tons of testimonials to back up their claims.

Thanks again.

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Mar 02, 2011
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Proportions of macronutrients
by: Steve

Hi Osman,

Thanks for taking the time to post your comments.

Weight loss or fat burning may be achieved through many ways. The areas of nutrition, exercise and supplementation all offer principles that can help people achieve their goal.

When it comes to nutrition, it is generally believed that if calories in is less than calories out, you will lose weight no matter what the proportions of macronutrients, so in that respect the 'low carb approach', 'the zone approach', or the standard 'high carb approach' will all help people achieve weight loss if their calorie intake is low enough. Therefore, they will always have advocates for their nutritional recommendations.

However, I personally believe that there are several modifications that can be made to a person's nutritional habits which can help them speed up the fat-burning process in their body rather than simply relying on calorie intake alone.

For example, I believe that controlling the insulin response is something that can have a dramatic impact on a person's ability to lose body fat. Therefore, both the low carb approach and the zone approach fulfills this criteria. However, even though I believe the low-carb approach is suitable for certain people, I don't think it is a long-term, sustainable approach for most people.

Also, I think the zone approach is too precise in it's recommendation of 40:30:30, which may be a limitation in itself, and that insulin suppression can be achieved by having a macronutrient ratio of:

30-40% carbs
30-50% protein
20-30% fat

This provides people with more scope and range of portion sizes so food doesn't have to be continuously measured to get the exact ratio of 40:30:30 for every meal.

Then, by being selective about your source of carbs (high, medium and low-density carbs), you can easily maintain a stable blood sugar level and therefore keep insulin low.

I hope this provides a clearer explanation for the nutritional recommendations I have on my site.

Thanks again for your great insight and I hope you get some benefits from the information on this website.

Cheers,

Steve.


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