Carbohydrate quantities and dieting

With a very basic understanding of the physiology and biochemistry of diet and hormones, one can begin to understand how there are differing advocates for different diets. The low carbohydrate diet plans tend to stress the importance of keeping the blood sugar level down to avoid some of the effects of insulin. Proponents of the low carbohydrate diets contend that it is the overproduction of insulin, caused by the high blood sugar levels (from carbohydrates), that is the cause of the metabolic imbalance that contributes significantly to the overweight problem in the US and around the World.

Low carbohydrate diet advocates further blame the excess effects of the insulin for contributing to higher levels of blood stream fatty triglycerides, and eventual insulin resistance.

Advocates of low-carbohydrate diets propose a simple solution to the cycle of carbohydrate-overeating, elevated blood insulin levels, decreased glucose use and increased fat storage. Low carbohydrate diet advocates promote restricting carbohydrates to avoid some of the peaks in insulin levels. Some diet advocates will limit the amount of carbohydrates to promote breakdown of the body's energy reserves. Other diet advocates may be more aggressive in the promotion of carbohydrate restriction. These diet advocates will recommend carbohydrate restriction to the point that the body will not only use all of its carbohydrate reserves but also to push the body into a state of starvation. When the body goes into its starvation mode, it burns the fat stores. This process will result in biochemical byproducts known as ketones, and the body is in ketosis. The condition of ketosis is a reliable indicator of fat mobilization. In this condition, the key dietary benefit is that blood glucose and blood insulin levels are reduced, and appetite is suppressed, and the body is switching to fat as the primary source of energy.

Some low carbohydrate diet advocates will promote substituting the carbohydrate component of a diet with another group, like fat or protein. The differences between the substituted groups are what the diet companies are using as the basis or justification of the effectiveness of their particular weight loss diet.