The Art and Science of Low Carbohydrate Living Quotes

“Feeling Faint Issue: I’m happy losing weight with a low carbohydrate diet, but I’m always tired, get light headed when I stand up, and if I exercise for more than 10 minutes I feel like I’m going to pass out. Response: Congratulations on your weight loss success, and with just a small adjustment to your diet, you can say goodbye to your weakness and fatigue. The solution is salt…a bit more salt to be specific. This may sound like we’re crazy when many experts argue that we should all eat less salt, however these are the same experts who tell us that eating lots of carbohydrates and sugar is OK. But what they don’t tell you is that your body functions very differently when you are keto-adapted. When you restrict carbs for a week or two, your kidneys switch from retaining salt to rapidly excreting it, along with a fair amount of stored water. This salt and water loss explains why many people experience rapid weight loss in the first couple of weeks on a low carbohydrate diet. Ridding your body of this excess salt and water is a good thing, but only up to a point. After that, if you don’t replace some of the ongoing sodium excretion, the associated water loss can compromise your circulation The end result is lightheadedness when you stand up quickly or fatigue if you exercise enough to get ‘warmed up’. Other common side effects of carbohydrate restriction that go away with a pinch of added salt include headache and constipation; and over the long term it also helps the body maintain its muscles. The best solution is to include 1 or 2 cups of bouillon or broth in your daily schedule. This adds only 1-2 grams of sodium to your daily intake, and your ketoadapted metabolism insures that you pass it right on through within a matter of hours (allaying any fears you might have of salt buildup in your system). This rapid clearance also means that on days that you exercise, take one dose of broth or bouillon within the hour before you start.”
― Jeff S. Volek, The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable

“So let’s consider an alternative diet, say 1200 kcal consisting of 30% protein, 15% carbs (i.e., 180 kcal or 45 grams), and 55% fat. After a week or two of getting adapted (during which you may experience some of the fuel limitation symptoms discussed above), your serum ketones rise up in the range (1-2 millimolar) where they meet at least half of the brain’s fuel supply. Now if you go for that 5 mile run, almost all of your body’s muscle fuel comes from fat, leaving your dietary carb intake plus gluconeogenesis from protein to meet the minor fraction of your brain’s energy need not provided from ketones. And, oh yes, after your run while on the low carb diet, your ketone levels actually go up a bit (not dangerously so), further improving fuel flow to your brain. So what does this mean for the rest of us who are not compulsive runners? Well, this illustrates that the keto-adapted state allows your body more flexibility in meeting its critical organ energy needs than a ‘balanced’ but energy-restricted diet. And in particular, this also means that your brain is a “carbohydrate dependent organ” (as claimed by the USDA Dietary Guidelines Advisory Committee as noted in Chapter 3) ONLY when you are eating a high carbohydrate diet. When carbohydrate is restricted as in the example above, your body’s appropriate production of ketones frees the brain from this supposed state of ‘carbohydrate dependency’. And because exercise stimulates ketone production, your brain’s fuel supply is better supported during and after intense exercise when on a low carbohydrate diet than when your carbohydrate intake is high (see below).”
― Jeff S. Volek, The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable

“maintain muscle and other protein-containing tissues. But when you observe a human over a number of weeks of adaptation to a low carbohydrate diet, most of this initial inefficiency in protein use goes away[27]. Thus, once you are keto-adapted, your body’s need for protein isn’t much higher than during a ‘balanced diet’. This is a key fact in our understanding that low carbohydrate diets used in the long term do not need to be particularly high in protein. All the protein we eat (with the exception of stuff that is rubbed or cut off, like skin, hair, and nails) eventually gets burned for energy, yielding 4 Calories per gram. And you can’t “push” your body to build muscle by eating extra protein – muscle is built up under the stimulus of exercise (or illicit pharmaceuticals) as long as adequate protein is available at the time. No one has ever shown”
― Jeff S. Volek, The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable

“Exercising an unfit muscle causes soreness, which is followed by improved muscle function and increased resistance of that muscle to become sore. In that sense, soreness after exercise is good (as long as it lasts less than a week and doesn’t come back). Sore joints, on the other hand, are collateral damage (see above). Most people think that if they do an intense workout (say 90 minutes of circuit training in a gym) that they should lose weight. And indeed, if you weigh before and right after such a workout, the scale goes down because of sweating and water weight loss. However, if it makes you sore for the next few days don’t be surprised to see the scale go up. That’s because muscle soreness indicates that your muscles are temporarily inflamed, and inflammation causes fluid retention and swelling in that muscle. Once again, don’t let the scale make you crazy. Once the soreness is gone, the swelling is gone, and the scale comes back down where it’s supposed to be.”
― Jeff S. Volek, The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable

“Dose response studies indicate a linear increase in skeletal muscle protein synthesis with ingestion of high quality protein up to about 20-25 grams per meal[127]. With protein intakes twice this amount, there is a marked increase in protein oxidation with no further increase in protein synthesis. When looked at over the course of a day, there is no credible evidence that protein intakes above 2.5 g/kg body weight lead to greater nitrogen balance or accumulation of lean tissue. Another reason to avoid eating too much protein is that it has a modest insulin stimulating effect that reduces ketone production. While this effect is much less gram-for-gram than carbohydrates, higher protein intakes reduce one’s keto-adaptation and thus the metabolic benefits of the diet.”
― Jeff S. Volek, The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable

“Most people now have the ‘LDL-C is bad and HDL-C is good’ concept down pat. But there is more to the story. It is well established that not all LDL particles are created equal. Moreover, certain types of LDL have been shown to correlate with abnormal lipid profiles and promote atherosclerosis. As noted previously, the larger more buoyant LDL particles are less harmful than smaller ones. Small LDL particles reside in the circulation longer, have greater susceptibility to oxidative damage by free radicals, and more easily penetrate the arterial wall, contributing to atherosclerosis. No matter what your total LDL-C concentration, if you have relatively more small particles (referred to as Pattern B) it puts you at a several-fold higher risk for heart disease compared to people with larger LDL particles (Pattern A)[49]. And once again, this is independent of your LDL-C concentration.”
― Jeff S. Volek, The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable

“Values of TG/HDL-C over 3.5 indicate that you probably have pattern B with a predominance of small LDL particles, and a ratio this high indicates there’s a good chance you may also have insulin resistance[55].”
― Jeff S. Volek, The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable

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― Jeff S. Volek, The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable

“We humans are about 2/ 3 water. Each of us contains about 40 liters (or quarts) of the stuff, and each liter weighs a bit over 2 pounds. Our bodies effectively regulate fluid balance by adjusting urine output and sense of thirst, but this is done within a 2-liter range. Within this range, your body doesn’t really care if it is up to a liter above or below its ideal fluid level. What this means is that we all live inside a 4-pound-wide grey zone, so that from day to day we fluctuate up or down (i.e., plus or minus) 2 pounds. This happens more or less at random, so with any one weight reading you don’t know where your body is within that fluid range. Your weight can be the same for 3 days in a row, and the next morning you wake up and the scale says you’ve ‘gained’ 3 pounds for no apparent reason. For people who weigh themselves frequently, this can be maddening.”
― Jeff S. Volek, The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable

“5. The Salt Paradox When the human body adapts to a low carb diet, the kidneys fundamentally change how they handle sodium. Removing most carbs from the diet causes your kidneys to aggressively secrete sodium (and along with it, extra fluid). This is why many people experience a dramatic early weight loss with carb restriction. But this means that a continuous moderate intake of sodium is necessary to keep your circulation adequate to handle ‘heat stresses’ like hot weather, endurance activity, or even a hot shower. If you are eating less than 60 grams of carbohydrate per day, you need to purposefully add 2-3 grams of sodium to your daily intake (unless you are still taking diuretic medication under a doctor’s direction for high blood pressure or fluid retention).”
― Jeff S. Volek, The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable

“High Fat, Moderate Protein, Low Carb Breakfast Smoothies Recipes for ‘low carbohydrate’ smoothies abound, but most are also low in fat and assume that anything under 200 Calories from sugars qualifies as ‘low carb’. Here are two basic recipes that provide enough fat and protein to keep you satisfied until lunch, and both come in at or under10 grams of carbohydrates. Note that you have your choice of sweeteners, but the argument for adding some xylitol to the mix is that it does not raise your insulin level, provides useful energy, and protects your dental health. Also note that there are lots of different protein powders for sale, but most whey products are flavored and sweetened. Shop until you find unflavored whey powder with the lactose removed – the label should indicate about 15 grams of protein and less than one gram of carbohydrate per serving. Do not buy soy protein powder or whey/soy mix, as the soy does not dissolve well into the smoothie. This whey powder looks expensive (about $1 per 15 gram serving) but this is the same amount of protein as you get from 2 eggs. Breakfast Berry Smoothie Ingredients: 3 oz fresh or frozen (unsweetened) berries (strawberries, blueberries, or raspberries) ¼ cup whipping (or heavy) cream 1 tablespoon light olive oil 2 tablespoons unflavored whey protein powder (delactosed) sweetener of choice (e.g., 1 tablespoon xylitol and 1 packet Splenda) 2-3 oz ice Blend the ingredients at high speed until smooth (30-60 seconds) Protein 15 grams, Fat 25-30 grams, Carbs 10 grams, Calories 330-380”
― Jeff S. Volek, The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable

“French Fried Green Beans Finger food to go with a steak or burger, or just by themselves for the fun of it! Ingredients: 1 pound of fresh green beans 1 teaspoon coarse sea salt ½ teaspoon black peppercorns or rose peppercorns ¼ teaspoon garlic powder ½ teaspoon dried Italian seasoning mix 1 egg white Pre-heat a deep fat fryer to 240oF (hot) –preferably filled with high oleic safflower oil Rinse green beans, trim, and pat dry on a towel Grind spices together in a mortar and pestle Whip egg white until foamy, then coat the green beans in egg, Put egg-coated beans in a 1-qt plastic bag and dust with ground spices, shake vigorously, and drop into hot oil. Fry for 2-3 minutes. Remove when the egg coating just starts to brown.”
― Jeff S. Volek, The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable

“Part of this problem lies with how we do ‘science’. The paradigm of ‘modern science’ is that we isolate each individual factor and study it in isolation. This is the ‘reductionist’ approach to discovering scientific truth. This is straight forward and relatively easy to do, so lots of scientists swear by it. But what if a clinical problem like insulin resistance is not due to a single domino, but rather a number of dysfunctional proteins or other structural materials in combination? The answer – the reductionist approach can’t deliver an answer in this situation. If multiple steps in a pathway, working in varying combinations, eventually compromise that pathway’s action, the reductionist paradigm fails. But if one takes a more holistic or cosmopolitan approach to assessing the problem, the cause of the problem might be better appreciated.”
― Jeff S. Volek, The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable

“Managing the metabolic mayhem in someone with insulin resistance by increasing dietary carbohydrate is like using a flame-thrower to fight a house fire.”
― Jeff S. Volek, The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable

“The GTT he administered showed severe reactive hypoglycemia (RHG). At that time, one of the many criticisms of Dr. Atkins was that he diagnosed many with RHG. For this he was called a “quack”. After seeing the lab results, I immediately began the Induction phase of his diet and soon felt better, just as his patients did. As long as I ate correctly and didn’t skip meals I rarely experienced my prior symptoms. That remains true to this day. This was my first lesson in the power of practical nutrition (albeit outside of mainstream medical opinion). I am convinced that if I hadn’t followed Dr. Atkins advice I would have had type 2 diabetes long ago. I can thank him for many things but most especially for that.”
― Jeff S. Volek, The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable

“Consider the recent uncontrolled experiment in which approximately 200 million adults in the United States have been encouraged to consume higher levels of dietary carbohydrate in place of fat. In the same time frame, more than half of us have ended up overweight or obese. The results from this national level experience point us to the logical conclusion that the ability to remain healthy with increasing levels of carbohydrate is limited to a subset of the population. Therefore determining who those people are and what characteristics give them the ability to consume carbohydrate without untoward effects is a major question that can and should be addressed.”
― Jeff S. Volek, The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable

“Now fast forward to the present. The United States is currently re-assessing a 3-decade, uncontrolled experiment in which carbohydrates were lauded and fats demonized. Concurrently we have become one of the most obese countries in the world. And across the globe, tragically, indigenous peoples with historically low carbohydrate intakes now have extremely high prevalence rates of obesity and type-2 diabetes (e.g., the Gulf States in the Middle East, Pacific Islanders, First Nations in Canada, and Australian Aborigines).”
― Jeff S. Volek, The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable

“a high carbohydrate diet blocks your ability to employ fat to fuel your brain, and to some degree, your muscles as well.”
― Jeff S. Volek, The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable

“May we all work together towards that day when, walking down the street, we find that obesity is once again rare and no longer the norm.”
― Jeff S. Volek, The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable