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Study: Vegan Low Carb Diet Results in More Weight Loss and Heart Benefits Than High Carb Alternative

Published on February 25, 2014,

A new study reported in February’s BMJ has compared a low carb vegan diet with a high carb lacto-ovo vegetarian diet for their effects on weight loss and heart health and found participants on the the low carb version lost more weight and had better improvements in cardiovascular health markers…

Vegan low carbohydrate diet lowered LDL and cardiovascular risk factors in six monthsVegan Low Carb Diet Good for the Heart (dailyRx News) Low carbohydrate diets can reduce weight while diets rich in vegetable protein and oils improve heart health. Combining both diets might also combine the benefits. A recent study compared a low carb vegan diet with a high carb lacto-ovo vegetarian diet for their effects on weight loss and heart health. People on the low carb vegan diet did not eat any animal products, dairy or eggs. Those on the high carb lacto-ovo vegetarian diet were allowed low fat or skim dairy and egg substitutes. At the end of six months, more weight loss was seen in the low carb group as well as a significant decrease in LDL cholesterol compared to the high carb group.

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See more about the study here: Effect of a 6-month vegan low-carbohydrate (‘Eco-Atkins’) diet on cardiovascular risk factors and body weight in hyperlipidaemic adults: a randomised controlled trial.

What happens when a vegetarian of 17 years switches to meat and paleo?

Published on November 29, 2013,

There’s a fascinating article on Refinery 29 by Leeann Duggan describing why, after 17 years as a vegetarian, she switched to eating a meat-rich paleo diet and the impact it has had on her…

Public domain photograph of various meats. (Be...

(Photo credit: Wikipedia)

After over 15 years eating in a way that I believed to be both morally right and healthy, I had a revelation – that I didn’t feel healthy. And, I sort of couldn’t remember a time when I had. I got sick a lot. Depression and anxiety were constant problems. I slept too much at night, napped like an AARP member in the afternoon, and still had no energy…

Despite the fact that my diet lacked red meat, saturated fat, cholesterol, and all those other enemies of health we’ve been trained to avoid since the Nixon era, despite the fact that I exercised and meditated and did acupuncture and took supplements and generally tried to maintain as chirpy and cheery an outlook as is possible for a natural born cynic, I felt the exact, diametric opposite of healthy. I felt, in a word, like crap.

And, despite the fact that my low-fat, grain-and-legume-filled diet looked exactly like the USDA food pyramid we’d all been trained to follow, I began to suspect that my eating habits might be the thread that connected my moods, my weight issues, and my complete lack of satiety. I finally admitted to myself that all the greens and superfoods in the world couldn’t make up for the effect grains and sugar were having on my body. After 17 years of tinkering with a vegetarian diet, it just wasn’t working for me. I needed a major change — like, quick, before my latest crash diet veered into ABC Afterschool Special territory.

So, in June, I committed to a way of eating that I’d freely dismissed as “insane” for years: the paleo diet. Yeah, the caveman thing: no grains, no sugar, no legumes, no junk or processed food — that is to say, all the foods I had a tortuous, love-hate relationship with. What paleo does offer lots of: veggies (obviously not a problem for me) and fat. Delicious, unctuous, satisfying, previously forbidden fat. Coconut cream in my coffee and veggies sautéed in enough butter to wake Julia Child from the dead — that was easy to get into. But, paleo also typically includes meat. For a week, I tried to do paleo as a vegetarian, which is kind of like trying to be a pacifist serial killer. I quickly realized that if I wanted to subsist on more than steamed kale and fried eggs, I’d have to make peace with meat…

For a 17-year vegetarian, it wasn’t easy eating salmon for the first time (ever!). Chicken was harder than salmon, possibly due to raw chicken’s unfortunate resemblance to a placenta. Steak was even harder than chicken — just kidding, steak was easy because holy crap, steak is freaking delicious. But, overall, it was a bumpy transition, both mentally and, um, gut-wise. Let’s just say that any longtime vegetarians making the switch back to meat would be wise to stock up on these.

However, after those first few bumpy weeks, the benefits started piling up fast. My mood got better. Like, way better. I discovered that “morning person” was, in fact, a real thing, and, even more stunningly: I became one. Ever bounded out of bed two hours before your alarm to drink tea, read paperbacks, and watch the sun rise? Turns out, that doesn’t just happen on Cupcakes and Cashmere, guys: It happens in real life, too. Better still, my new fatty, protein-y diet kept my energy levels steady throughout the day; no more napsies or falling asleep on the subway home for me.

There were cognitive benefits, too. My short-term memory, usually a reliable source of frustration and forgotten names, suddenly improved. I didn’t have to “dig” for words anymore. I felt more motivated at work and my writing got sharper and funnier (my editors may disagree). I think my brain had been starving for healthy fats, and that tragic half-teaspoon of olive oil on a salad from my dieting days wasn’t cutting it…

More at:  Confessions Of A Former Vegetarian

How Eating Meat and Reducing Carbs After Years as a Vegetarian Dramatically Improved My Health

Published on February 26, 2013,

John Nicholson was a strict vegetarian for more than 20 years. But when he and his partner became ill, they had a carnivorous conversion. Now he’s written a book about it called “‘The Meat Fix: How a Lifetime of Healthy Eating Nearly Killed Me’ and this is from an interview in the Independent newspaper…

Public domain photograph of various meats. (Be...

(Photo credit: Wikipedia)

Food changed a lot in the Seventies, with a lot more processed foods becoming available. In 1979 I turned 18 and by then was a bit of a hippy. I was 10 years out of date; this was when punk was really big and I was just getting into Jefferson Airplane and The Grateful Dead. It was around then that I started to think differently about food. By 1982, I was living in the North of Scotland in a sort of croft with my partner, Dawn. Two years later, we decided to stop eating meat because we used to see all the cattle taken away to the slaughterhouse and we were growing a lot of our own food anyway. That’s where the adventure into vegetarianism, wholefoods and healthy eating started.

People didn’t really get us and I was considered a bit of a freak for my diet. But then in the mid-Eighties, copying American guidelines, the British government’s healthy-eating advice changed and it started encouraging people to base their diets on carbohydrates rather than protein and fat. By the early Nineties, the whole “five-a-day” thing came into play and diets that included a lot less animal and saturated fat and even vegetarianism became the default healthy-eating advice. With things such as salmonella in eggs, BSE in beef and the rest of it, the diet we’d chosen based on wholegrains­, lentils, pulses, fruit and veg, and all that other groovy stuff, made us seem like we’d been ahead of the curve.

We were very smug about our lifestyle, which we thought was both healthy and morally correct. But after about six or seven years of being vegetarian, we both started to get slowly and progressively more ill.

The first thing was I started to develop what was later defined as irritable bowel syndrome, or IBS. It began as a vague digestive discomfort but within a couple of years had developed into a situation where whenever I ate anything my gut would stick out and it felt like there was a lead weight in it. Then everything that’s inside you would leave your body at high pace and great speed with tremendous frequency. Basically the loo becomes your best friend.

By 1998, it was absolutely chronic. I went to doctors but nobody had a clue what to do about it. I was tested for things such as Crohn’s disease and to see whether I was allergic to anything (I did food exclusions of one sort or another for years), all of which came back negative. But not one doctor suggested it might be my diet. As well as my condition getting worse, I was actually putting on weight – despite the IBS – and I became clinically obese. I’m 5ft 10in and at one point I was 15 stone: quite an achievement on a wholefood, low-fat, (and by this point) vegan diet. On top of that I had one of the highest cholesterol levels that the doctor who took it had seen – 9.2 – and in 2001 they put me on statins.

I would take food diaries to the doctor, who would tell me everything was fantastic, and congratulate me on not eating butter, cream and cholesterol. When I asked doctors whether I should change my diet, they told me no. But clearly my diet was destroying my health. Dawn was developing very depressive moods and suffering mood swings. I was also experiencing a lot of headaches, which occurred pretty much every day. I was also knackered and would have to have a sleep in the afternoon. I was just falling apart. By the time I got to 40 I felt 60.

It sounds amazing that you would put up with this for as long as we did. But managing all those things just became a way of life. Then one day Dawn suggested that perhaps it wasn’t what we were eating that was making us feel that way but what we were not eating.

I felt upset to leave veganism behind and took some convincing. In the end, I thought I might as well give it a go. The first thing I ate as part of my new diet was ox liver, so I really threw myself in at the deep end. My mate said that it was like going from using no drugs to crack cocaine, but I wanted to test myself. I was a bit squeamish because you can’t pretend a liver is anything other than part of an animal. It freaked me out a bit but I got through it. The second thing I ate that day was a rare steak. That was when I had a transformative experience. It felt like my body was immediately telling me that was what I was supposed to be eating. It sounds really naff but that’s the nearest I can sum it up as. It was quite a profound thing, really. After 24 hours, I never had another IBS episode again. It went overnight.

After 17 years of having something you get used to it, you just think it’s always going to be with you, and then, suddenly, it’s not. I stopped filling my entire meals with carbohydrates – wheat, rice and potatoes – and introduced all meats, butter, cream, lard and goose fat. But it was pure food, nothing processed. And I thrived on it.

I dropped three and a half stone within the first six months. And it wasn’t just weight; what was really freaky about it was that I dropped loads of body fat, going from 28 per cent to 13-14 per cent. In fact, the entire composition of my body changed so I went from being apple-shaped to triangular. And this wasn’t doing a new fitness regime, it was just a change in diet. Even my cholesterol has gone down (on a high-fat animal diet full of cholesterol!) and is now 5.1. I stopped taking statins three years ago.

My new diet went against all the health advice at the time, which was pretty much eat less meat, fewer animal products, and eat more fruit, vegetables and wholegrain carbohydrates, but I’d never felt better. I started to write the book because I thought I couldn’t have been the only person whose back had been broken on this wheel of healthy eating. At first I thought maybe I was the freaky one with the weird body that works differently but once I started doing some research I found there were thousands of people with similar experiences.

Having done so much research on different people’s experiences and with nutritionists, I came away with the idea that trying to administer a one-size-fits-all healthy-eating policy is ludicrous because we’re all so different. And we should question the Government’s recommendations, because history shows it has got its advice wrong before, and it can also be influenced by lobbying groups.

We arrive at this point with a whole different history of food behind us and the history of genetics and lifestyle, and we’re all affected by our individual stories. Have a think about what you’re putting into yourself because we are, undoubtedly, what we eat. Yes, my diet is important but the really shocking thing, and the thing that I really wanted to explore in the book, is how we’ve been fed this healthy-eating orthodoxy for 30 years and many of us have got sicker as a result. That’s the real scandal of it.

More at:  From vegetarian to confirmed carnivore

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