People who have tried out a low carb diet have often been nervous about the idea that they will consume far too much fat in their diets. The scare about saturated fat from meats and the connection to high cholesterol is immense and couldn’t be further from the truth.
The fact is that people who eat meats and control carbohydrates primarily don’t even eat large amounts of fats at all. The reason is that there is a natural restriction to the caloric intake on a daily basis and thus the percentage of fat in the diet is lowered. However it is the history of man who interests me the most regarding meat as a primary food source.
The fact is the homosapien has always been a meat eater, we started out as hunter-gatherers and how much of that has changed? Well from a metabolic standpoint not a lot, in fact our body processes animal protein better than other forms and our muscles benefit a lot more. The law is heredity and we have not changed our metabolisms entirely to be herbivores.
So why would meat be so beneficial to us? It allows us to reduce the carbohydrate consumption that we know causes fat gain. It fuels our muscles to make us have better muscle tone and generate even more energy. It is also a little known fact that proteins will actually break down into sugar but will not effect blood glucose readings, therefore it is especially useful for diabetics. Excess carbohydrate consumption has been linked to metabolic disorders of all types including high blood pressure, diabetes, morbid obesity, high cholesterol, and so many others.
Don’t mistake my appreciation for meat with a recommendation that you should give up your vegetables and fruits altogether. However like your hunter-gatherer ancestors (also referred to as the paleolithic or paleo diet) you should remember that the primary human diet was meant to be mostly meat and to a lesser point fruit, vegetables, grains, and nuts.
Next time you decide to help yourself to a steak or a large chicken breast, feel good in knowing that you are actually fueling your body’s muscles, providing yet another energy source, and following the true natural diet.
For more information on low carb diets visit my website: byebyecarbs.com
As somewhat of a counterpoint to the opinion expressed by Dr. Ellis, here are some Â recent research reviews surrounding diets referred to as ‘meat’ diets.
A recent meta-analysis published in the journal, Circulation , provides support that red meat consumption is NOT associated with an increased risk of coronary heart disease or diabetes mellitus. Â However, consumption of processed meat IS associated with an increased risk of both diabetes and heart disease.
One potential concern with a diet high in meats is that it has been associated in some studies with an increased risk of colorectal cancer . Â Though the association includes both red meat as well as processed meat, there is still some conflicting evidence as to this association.
A healthier pattern consisting of greater intakes of fruits and vegetables, and lower intakes of red and processed meat, appeared protective against colorectal adenoma and cancer incidence. Findings also suggest that a less healthy pattern characterized by higher intakes of red and processed meat, as well as potatoes and refined carbohydrates, may increase risk.
In contrast to the previous review author conclusions, an alternate study published in the journal, Meat Sciences  reached the following conclusion from their literature review:
In conclusion, moderate consumption of lean red meat as part of a balanced diet is unlikely to increase risk for CVD (cardiovascular disease) or colon cancer, but may positively influence nutrient intakes and fatty acid profiles, thereby impacting positively on long-term health.
- Red and processed meat consumption and risk of incident coronary heart disease, stroke, and diabetes mellitus: a systematic review and meta-analysis.
- Dietary patterns and colorectal adenoma and cancer risk: a review of the epidemiological evidence.
- Red meat consumption: an overview of the risks and benefits.