Living Low Carb: General Information
Fran McCullough is a popular book editor and the author of several bestselling and award-winning titles, among them are The Low-Carb Cookbook (1997), Living Low-Carb: The Complete Guide to Long-Term Low-Carb Dieting (2000), The Good Fat Cookbook (2003). As the cookbook writer she is particularly praised for her ability to write and analyze the facts as an "ordinary" person and not as a big diet guru who can rescue the world with his “unique” diet plan.
The author of Living Low-Carb, Fran McCullough, had some problems with her blood (she was diagnosed with blood clot) and believed that her organism couldn’t process carbohydrates in a healthy way. She tried low-carb diets herself and they helped her lose 60 pounds and improve the overall well-being.
Living Low-Carb can't be exactly characterized in the typical terms of a specific diet plan since it is rather a description and comparative analysis of several popular low-carbohydrate diets. The author differentiates between very strict eating plans and more liberal ones which she personally prefers; though all these plans have one thing in common – they presuppose a significant reduction in carbohydrates intake.
In most low-carb diets carbohydrates are replaced with fats and proteins. Depending on the specific diet the dieter gets his or her daily calorie intake from 60 to 70 percent of fats, 5 to 10 percent of carbohydrates and 25 to 30 percent of proteins.
The idea of low-carbohydrate diets is rather old. The first eating plans restricting carbohydrate consumption appeared at the end of the 19th century. Since that time many diet gurus have been working hard to develop their diet plans. In fact, during the late 1990s and early 2000s low-carbohydrate diets were the most popular diets in the USA.
The book of Fran McCullough appeared at the peak of this popularity. Understandable description of various low-carb plans, plenty of practical tips and motivational advice as well as delicious recipes drew attention of many followers to the Living Low-Carb.
The core idea of the diet is very simple: the less the carbohydrate intake the better. The premise behind this idea is that the amount of simple, refined carbohydrates we consume on a daily basis leads to overproduction of insulin which in turn leads to the storage of excess fat in the body.
The low-carb eating plan according to Fran McCullough includes protein at every meal (approximately 60-85 grams), fat and carbohydrates ranging from zero to 30 grams daily. The author of Living Low-Carb also encourages physical exercises and emphasizes their benefits to the overall health.
In Living Low-Carb you will not find the exact directions as to how long the diet should last. Ideally the dieter who stays low-carb for more than several months will eventually find his or her own way and then the low-carb regimen will be considered as a lifestyle and not as a temporarily diet.
What improvements are declared by the diet?
The first weighty improvement of the low-carb diet is the quick weight loss. Those who follow the low-carb path can also expect some other health benefits such as lowering of high blood pressure and levels of bad cholesterol, improving of immune function and increasing of concentration.
However it is necessary to mention that low-carb diets are not appropriate for all people. Many dieters with certain medical conditions should be very careful: starting a low-carb diet they should thoroughly weigh all possible consequences of such a step.