jimmylesante wrote:My understanding of the diets going round is HF(saturated fats) and LC(simple carbs-particularly trans fats fulled carbs...biscuits etc) Always a big helping of veggies which make up most of the meal.
I've seen people eat 90% fat and protein and 10% veggies---this to me is not correct nor sustainable.
The concepts of high fat and high protein i've always believed was to stop the hunger pangs whilst the body switched from a glucose burning machine to a fat burning machine. The foundation of the diets being a 90% bed of vegetables that does the good stuff.
I don't normally now join threads started by the OP of this one, but I feel I cannot let the above mixture of mis-understandings pass without comment:
The concept of the low-carb diet, popularised by Robert Atkins goes back way before Atkins, at least to William Banting in the 1860s. He didn't invent it either, merely popularised it for his generation. But anyway, Atkins-style diets were never meant to be high-protein, even if some people interpreted them that way. They were high-fat, medium protein, and low-carb.
Some people refer to this as LCHF. The goal with Atkins and similar diets was always to lower insulin levels and permit mobilisation of stored body fat. Sometimes this resulted in ketosis and sometimes not.
In more recent times, the concept of explicit ketogenic diets has come to the fore, which are similar to LCHF, but usually with lower carbs, and also more control of protein (since protein also elicits an insulin response, and can potentially lead to gluconeogenesis). Some people refer to this as LCHF/Keto.
More on "Keto" here:
http://2ketodudes.com
https://www.ketogenicforums.com
For a history of LCHF, "Good Calories, Bad Calories" ("The Diet Delusion" in the UK), by Gary Taubes, is a good start.