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High protein low carbohydrate diet
 

High protein low carbohydrate diet | Low carbohydrate diet

High Protein Low Carbohydrate Diet

It is important to noted that food containing white flour and sugar are not allowed in low carbohydrate diet.

Most fruits are restricted, but some are allowed. The number of grams of carbohydrates allowed per day varies from person to person. Some might need 20 grams or less low carbohydrate diet count per day to lose weight. Others may successfully lose weight on 50 or 60 grams per day.

Below is the list of low carbohydrate diet you can enjoy. Low carb diet is a high-fat diet. When you feel hungry eat enough fat to satisfy your hunger.

You will see some low-carb pyramids with high protein foods at the base. But by volume, try eating lots of non-starchy vegetables -- at least three to five cups per day.

Meat: 

All meat are allowed (white or red) except liver

Do not include filler or breading when cooked 

Read label for carb info for canned meat

Seafood:

Fish 

Shellfish (Oysters have some carbs)

Eggs:

In any ways that you can prepare

Cheese with some restrictions:

Up to 4 oz per day

Fat:

Butter, mayonnaise, cream, margarine in fact all fat are allowed

Vegetable:

Low-starch green vegetables

Restrict starchy vegetables such as potatoes, carrots, peas, corn etc.

Fruits:

Avoid high glycemic fruits such as watermelon, bananas, citrus fruits, pineapple etc.

Low Carbohydrate Food Lists

Vegetables -- For most people, vegetables make up the base of the pyramid, with more suggested servings that any other type of food. You will see some low-carb pyramids with high protein foods at the base. But by volume, try eating lots of non-starchy vegetables -- at least three to five cups per day.

Protein Foods -- The next rung up is typically protein foods. The amount of suggested servings will vary. Many people find that protein helps keep them satisfied longer than other foods.

How Much Protein Do I Need?

The next groups are in random order and can be "ranked" depending on the individual:

Low-Sugar Fruit -- Most people who cut carbs eat one to three servings of low-sugar fruit per day. Avoid fruit juice, which lacks the fiber and some of the nutrients of the whole fruit and raises blood sugar much more.

Nuts and Seeds -- Nuts and seeds have lots of nutrients and, in some ways, can substitute for starchier foods. Nut flours can be used to make some baked goods, such as muffins. Among the seeds, flax seeds are especially healthful and low in carbohydrates; they can also be used in baking. The combination of fiber, high protein, and healthy fat in nuts and seeds makes them satisfying, and they have many of the nutrients of the more starchy grains, such as wheat.

Fats -- Although reducing carbohydrates usually means increasing fats, it is a common misconception that low-carbohydrate diets are loaded with saturated fats. Monounsaturated fats, especially olive oil, should be emphasized as a source of fat. The essential fats in foods, such as omega-3s found in fatty fish, are even more important.

Dairy Products -- The amount of dairy you eat will partly be determined by your sensitivity to carbohydrates. Milk has quite a bit of sugar, but it is broken down more slowly than other sugars, so many people tolerate it well high protein. Diary products in which the whey is removed (such as strained yogurt, cottage cheese, or other cheeses) have less sugar. If you don't eat a lot of dairy, make sure you are getting calcium in other ways.

Legumes -- Beans and other legumes, such as lentils and peas, have quite a lot of carbohydrate. But this is a type of carb that is either digested slowly or not digested in the small intestine at all (resistant starch). Therefore, in moderation, they are excellent choices for people who don't process sugar well.

Whole grains -- Whole grains, such as brown rice and barley, are tolerated by some people as a part of a moderately low-carbohydrate diet. Their starch is broken down into glucose more slowly than refined grains and flour. A serving of grains is about half a cup. Whole grain pasta should be cooked "al dente" (slightly firm), as the more you cook it, the faster it is broken down.

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