Hello,

You write that a low-carbohydrate diet is not suitable for everyone. Since this is a somewhat controversial topic, do you have any reliable sources of information (such as clinical studies, PubMed, etc.) to support the claim that problems may arise for:

- individuals with heart and vascular diseases (angina pectoris, myocardial infarction, strokes),
- diabetics,
- pregnant and breastfeeding women.

Thank you.

In this case, it is indeed a controversial issue in the sense that there is no clear answer. The individual reasons will be addressed throughout the course, where you will practice the most important challenges in the form of creating meal plans on ZOF. Fundamentally, the following "problems" exist:

1. The first lies in the fact that low carb does not have strict rules. It is defined by a reduced carbohydrate intake in the diet, ranging either from 120 to 180 g per day or 20-35% of total energy intake. Since these conditions are not clearly defined, conducting any research on this platform is very difficult, which significantly reduces the validity of potential research when trying to quantify the situation.

2. In the last 15 years, official dietary fat intake recommendations have changed in some countries, with the originally recommended range of 20-30% of total energy intake increased to 35% or even 40% in some places. This is slowly approaching the definition of low carb, although it still does not fully meet it. Once you significantly reduce carbohydrate intake, you must increase fats to maintain energy balance, which sounds good until:

A) You are forced to ensure and maintain "reasonable" ratios between groups of fatty acids (saturated vs. unsaturated, mono- vs. polyunsaturated, omega-3 vs. omega-6 - all of which you will attempt to translate to the plate during your studies). Here you will find that theoretically you can manage this challenge, but with a real meal, you cannot maintain it long-term.

B) You start monitoring the presence of trans-fatty acids in foods, which are known to significantly contribute to the development of metabolic disorders by damaging the function of cell membranes when present in long-term excess. On this level, you will address:
- the theoretical proportion of trans-fatty acids, where unfortunately in most cases you cannot get the actual values, since it is not permitted to declare them in the EU (which can unreservedly be considered one of the greatest atrocities in the food industry perpetrated by legislation),
- their actual content, which we significantly increase in the kitchen through the thermal processing of fat sources (they form when overheating, i.e., exceeding the smoke point of fat).

3. A reduction in carbohydrate intake always prompts a very agile response from the gut microbiota, since there is often a reduction in fiber intake, which is inseparably linked to carbohydrates in most foods. A substantial adjustment in macronutrient ratios is always a leap into the unknown regarding any prediction of how systems in the body will react (this factor is highly individual).

4. Increasing fat intake always burdens the liver and gallbladder.
Even if you successfully create a dietary system that demonstrates an optimal state on all nutritional levels, you still won't be assured that an excessive proportion of fats for a given individual (speaking of a healthy person, this risk rises significantly for those with metabolic disorders) will be safe (risk of liver steatosis and gallbladder overload). Similarly, the cardiovascular system will behave, being stressed by the higher amount of fats in the blood.

5. Not everyone can handle low carb mentally.
The emotional platform is directly linked with hormonal regulation, which is most influenced by carbohydrate intake and blood sugar level fluctuations/stability. Once you reduce carbohydrates, in a typical low carb where metabolism is not fully in a ketogenic mode, a high percentage of the population will exhibit behavioral imbalances, rendering such a system unusable.

6. If we moved into the realm of ketogenic diets, which are unanimously considered nutritional extremes meant only for exceptional situations, the spectrum of potential issues (burdens) only increases.

Essentially, LC is a typical situation in nutrition that transparently highlights ambiguity and the subsequent need to tread the path of individual possibilities, leading in practice through a somewhat arduous journey of trial and testing. In that process, it is necessary to know and respect the theoretical rules that should serve as figurative barriers preventing us from venturing into unnecessary risk, which is much higher in situations of metabolic disorders (diabetes, cardiovascular problems).

Themes:  Weight loss