September 7th, 2010 
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I am going on vacation in two weeks. I want to lose a little weight quickly before I go. I was thinking I would try the Atkins diet but I was worried that when I stopped I would gain all the weight back as soon as I ate a bite of bread. After I stopped doing the Atkins, I would eat a healthy low fat balanced diet. I don’t want to do the Atkins diet for a long time. I worry about fat, cholesterol, and heart disease.
My question again was about atkins diet and there have been some great answers
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Eating healthy is a lifestyle, not a get thin quick formula…….>
If you are gonna go on the diet, then afterward go out of control with junk food and crazy meals of course you will gain weight.
If you are going on the diet, and making a change to eat healthy and exercise regularly it should stay of. =)
Yes, if you suddenly eat bread during the diet then you will get carb cravings and you will start binging. It’s better to eat healthy protein sources such as lean chicken, turkey, tofu, fish, nuts, etc, etc. Then you won’t have to worry about fat and cholesterol. Besides, the main thing that causes fat, cholesterol, heart disease, etc, isn’t fat but sugar. It’s sugar that drives insulin that drives plaque buildup. But, anyways, you won’t gain the weight back as fast as you think.. everyone binges every now and again.
The first 2 weeks you lose mainly water weight from the depletion of glycogen, which hold 3x their weight in water. Refill glycogen stores by eating carbs & you gain the water back immediately.
There is no better way to bring the body to the state of optimal health than with a low carb way of eating. Low carb doesn’t cause high blood pressure, high blood sugar or high cholesterol, it cures it. It is actually dangerous to take meds that lower these levels and do low carb at the same time because the levels will become dangerously low. Simple carbohydrates trigger insulin. High insulin levels unbalance other hormones. Anything less that 9 grams of carbs per hour controls insulin and is considered low carb (up to 144 grams per day).
U.S. government guidelines were changed 35 years ago to suggest we lower our fat intake & increase our carb intake. American society followed these recommendations & lowered their fat intake by 11% & increased their carb consumption. In this same time frame obesity, diabetes, heart disease are all at epidemic levels. Through their direct effects on insulin & blood sugar, refined carbohydrates are the dietary cause of coronary heart disease & diabetes.
A low carbohydrate diet is a high fat diet. The protein should only be a little higher than adequate. Although it is completely possible to live on a fat/protein only diet for long term (as proven by research done in a hospital setting) it becomes boring fairly quickly. Luckily many vegetables & some fruits, nuts & seeds are low in carbs and greatly expand the diet. Most long term low carbers eat as many, if not more non starchy vegetables than vegetarians.
Glucose is the bodies preferred fuel (if you want to get technical, it actually burns alcohol most efficiently, but that doesn’t make it any healthier for the body than carbs), the body can convert 100% of carbs, 58% of protein & 10% of dietary fat into glucose. The body can also be fueled by fat (dietary fat & fat cells) but only in the absence of carbs. Your brain actually prefers* to be fueled by ketones (part of the fat burning process), it does require glucose also, but glucose can be easily converted from excess protein if needed or dietary fat.
Plaque build up in the arteries is more attributable to carb consumption than dietary fats, which seems to be the conclusion of the following study. Carb consumption raises triglycerides & VLDL (bad cholesterol). Fats raise the HDL (good cholesterol). High triglyceride levels & low HDL levels are an indicator of plaque & glycation – the precursors to a heart attack & heart disease.
http://heartscanblog.blogspot.com/2009/11/after-eating-effects-carbohydrates-vs.html
study from the Oxford group examining the postprandial (after-eating) effects of a low-fat vs. low-carbohydrate diet. (Roberts R et al, 2008)
Postprandial lipoproteins, you’d think, would be plentiful after ingesting a large quantity of fat, since fat must be absorbed via chylomicrons into the bloodstream. But it’s carbohydrates that figure most prominently in determining the pattern and magnitude of postprandial triglycerides and lipoproteins. Much of this effect develops by way of de novo lipogenesis, the generation of new lipoproteins like VLDL after carbohydrate ingestion.
Gary Taubes who wrote "Good Calories, Bad Calories" spent 7 years going through all the studies over the last century & dividing up the real science from the faulty science & concluded that low carb was the best way to control insulin levels which balances out other hormones & allows the body to function properly.
His main points are:
1. Dietary fat, whether saturated or not, is not a cause of obesity, heart disease or any other chronic disease.
2. The problem is refined carbs in diet, their effect on insulin secretion & the hormonal regulation of homeostasis.
3. Sugars – sucrose, high-fructose corn syrup specifically – are particularly harmful, the combination of fructose & glucose simultaneously elevates insulin levels & overload liver with carbs.
4. Through their direct effects on insulin and blood sugar, refined carbs, starches, sugars are the dietary cause of coronary heart disease & diabetes. They are likely dietary causes of cancer, Alzheimer’s & other diseases.
5. Obesity is a disorder of excess fat accumulation, not overeating.
6. Consuming excess calories does not cause us to grow fatter.
7. Fattening & obesity are caused by an imbalance in the hormonal regulation of adipose tissue & fat metabolism. Fat synthesis & storage exceed the mobilization of fat from adipose tissue & its subsequent oxidation.
8. Insulin is the primary regulator of fat storage. When insulin levels fall, we release fat from fat tissue.
9. By stimulating insulin secretion, carbs make us fat.
10. By driving fat accumulation, carbs also increase hunger & decrease the amount of energy we expend in metabolism & physical activity.
REASONS TO EAT MORE SATURATED FAT -
1) Improved cardiovascular risk factors
The only means of lowering Lp(a) – that correlates with risk for heart disease – is eating saturated fat. Eating fats raises the level of HDL, the so-called good cholesterol.
2) Stronger bones
Saturated fat is required for calcium to be incorporated into bone – According to Mary Enig, Ph.D., as much as 50 percent of the fats in the diet.
3) Improved liver health
Saturated fat has been shown to protect the liver from the toxic insults of alcohol & medications and even to reverse the damage.
4) Healthy lungs
The fat content of lung surfactant is 100 percent saturated fatty acids. Replacement of these critical fats by other types of fat makes faulty surfactant & potentially causes breathing difficulties, collapse of the airspaces & respiratory distress.
5) Healthy brain
The brain needs saturated fats to function optimally.
6) Proper nerve signaling
Fats, found in butter, lard, coconut oil, & palm oil, function directly as signaling messengers that influence the metabolism as well as organs & glands.
7) Strong immune system
Fats in butter & coconut oil (myristic acid & lauric acid) play key roles in immune health & have potent germ-killing ability. Loss of saturated fatty acids in the white blood cells hampers their ability to recognize & destroy viruses, bacteria, & fungi.
http://www.fourhourworkweek.com/blog/2009/06/06/saturated-fat/