What in the world is the difference between the SLOW Carb Diet and a LOW Carb Diet? And how important is it?
We’ve been hearing about low carb for a while now. That means eating a diet that is low in carbohydrates — those being bread, pasta, baked goods, beans, and things of that nature.
Slow carbohydrates and those that do not digest quickly in our stomach and spike our insulin — that being one of the major causes of obesity and fat gain. There are many carbohydrates that are good to eat in a weight loss program — those ranking lower on the glycemic index, which digest slowly in our system. These do not spike insulin response and so don’t tell our body to store food as fat — which is what happens when we eat refined carbohydrates.
These concepts, and the science behind them, can be found in Gary Taubes books, Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health (Vintage)
and Why We Get Fat: And What to Do About It (Borzoi Books)
And for an actual Slow Carb Diet, I love what Tim Ferriss has to say in his book, The 4-Hour Body: An Uncommon Guide to Rapid Fat-Loss, Incredible Sex, and Becoming Superhuman
I tried his diet, exactly as written, for two weeks recently — two weeks during which I was confined to my small home and walking on a cane, prior to hip-replacement surgery. In other words, getting next to no exercise. I lost 5 pounds in those two weeks! And was not hungry. And ate steak and eggs and pork chops and…..vegetables and beans. It was great.