The Effect Of A Low Carb Diet On Your Insulin Level

Written by Jun Lim

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Carbohydrates, especially simple carbs like sugar and starch, are quickly turned into sucrose byrepparttar body enteringrepparttar 145967 blood stream quicker thereby causingrepparttar 145968 release of large amounts of insulin. The fewer carbs are eaten,repparttar 145969 less insulin is produced byrepparttar 145970 body, andrepparttar 145971 fewer calories are stored as fat. Less fat storage equals less weight gain and fewer carbs eaten equals less insulin inrepparttar 145972 blood andrepparttar 145973 body using its fat stores for fuel.

The premise behind every low-carb diet plan is that a body that produces less insulin burns more fat than a body that produces lots of insulin. Some plans encourage a period of extremely low carbohydrate intake so thatrepparttar 145974 body will enter a state of ketosis and more quickly burn fat stores.

These are usually called induction periods. The length of extreme carb control varies from seven days to however long it takes you to reach your ideal weight. After this period of extremely low carb dieting, maintenance levels of carb consumption are followed to prevent weight gain. The amount of carb you can safely eat will depend on your unique body system. And you will probably have to experiment to find out what level of carb intake is best for you.

No matter what your carb intake, it will be lower thanrepparttar 145975 norm and you will still eliminate white flour and white flour products and certain other sugary and starchy foods. This is why these diet plans are known as low-carb lifestyles.

Low-carb success requires that you be willing to give up simple carbs forrepparttar 145976 long-term.

For more low carb information and a FREE copy of the ebook "30-day Low Carb Diet Ketosis Plan", please visit our website at This article is for informational purposes only. You should consult with your physician before starting any diet.

Weight Loss Recipe: Spicy Chicken Cacciatore

Written by Kim Beardsmore

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1/2 teaspoon salt

pepper to taste

1 red onion, chopped

6 garlic cloves, minced

1 tablespoon capers

2 tablespoons fresh basil or 2 tablespoons dried basil

1/2 teaspoon dried red chilli flakes

400g (14 ounce) can chopped tomatoes

2 red bell peppers, chopped

Directions: Season chicken with salt and pepper.

Spray a large skillet with pan spray and brown chicken over medium heat, 3 minutes on each side.

Transfer chicken to a plate and set aside.

Add remaining ingredients to skillet and simmer for 10 minutes.

Return chicken and juices to skillet, spoon sauce over chicken.

Cover and simmer for an additional 7 minutes or until chicken is tender and cooked through.

Nutritional Analysis Per Serving: Calories: 242

Protein: 30 grams

Fat: 3.5 grams

Carbohydrates: 24 grams

Kim Beardsmore is a weight loss consultant whose business operates across 60 countries. This world renowned, medically approved program will give you results you'll love and all the support you need! Estimate your healthy body weight, recipes, articles, ezine and more at

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