Dogman wrote:

http://www.webmd.com/diet/news/20120...study-suggests

Pro:

"The very-low-carb plan and the low-glycemic-index plan -- which
stresses a variety of high fiber and minimally processed foods -- also
resulted in better insulin sensitivity (necessary to process blood
sugar effectively) and cholesterol levels.

"This suggests that very-low-fat diets may actually slow a person's
metabolism down to a level where it is not burning calories as
effectively as it could, says researcher David S. Ludwig, MD, PhD, who
directs the Optimal Weight for Life program at the Harvard-affiliated
Children's Hospital in Boston.

Low carb fans have known this for a very long time.

"Ludwig has long studied the low-glycemic-index diet and is one of the
diet's main proponents.

"He says while people often lose weight on very-low-fat and
very-low-carbohydrate diets, the vast majority end up gaining the
weight back very quickly.

Note the "very" added to both. Consider that many studies are conducted
by the subjects staying with the directions for the first two weeks for
the entire study. Also consider that most plans have more than one
phase.

"'From a metabolic perspective our study suggests that all calories
are not alike," Ludwig tells WebMD. "The quality of the calories going
in is going to affect the number of calories going out.'"

Con:

"Levels of the stress hormone cortisol and C-reactive protein -- an
indicator of inflammation in the body -- were higher during the
low-carb phase of the study.

Time and again I repeat that the early phases of low carb programs
generally last two weeks and that if you step out in faith that's the
optimal length of time to stay in the first phase. There are a ton of
reasons why plans are designed this way no matter the fierce insistance
by many that they can search through their plan and find permission to
stay in phase one longer. Cortisol levels are one of those reasons.
Look for studies of extended very low carb and you'll find problems with
T3 thyroxine and once under some amount to lose with leptin.

"'The metabolic benefits of this diet may be undermined by more
inflammation and higher cortisol, both of which can increase [heart
disease and stroke] risk over time,' Ludwig says."

Sounds to me like this suggests low glycemic load moderately low carb
rather than very low carb while staying long term. Which is advice that
can be found in the table of contents of most popular low carb plans and
which I've been repeating regularly since 1999 when I started low
carbing. Step out in faith and move on to the later plans. Here's a
study that mentions one of the reasons why.

Inflammtion, of course, can be reduced by including anti-inflammatory
foods and supplements in the diet, e.g., adding omega 3 fatty acid
(fish oil), minimizing omega 6 (vegetable oil), eating small amounts
of dark chocolate, some berries, opting for grass-fed beef over
grain-fed, drinking green tea, red wine, adding supplements like
turmeric, etc.

Low glycemic load eating reduces inflamation as does moderately low carb
eating.

So it's paramount that you track your hsC-RP or C-RP number. We're all
different, and what causes inflammation in my body may not be what
causes it in yours, and vice versa.

Also, even exercise can cause inflammation, so don't overdo it.

What's over doing it? Running marathons certainly. I bet working up
through the "Cuch to 5K" plan and running 3 miles most days once you get
in shape is not over doing it.