Low-carb diets have been shown to be successful in helping people shed unwanted weight. This makes the speculation by some about the safety of low-carb diets ironic in light of the obesity epidemic. The health risks associated with being overweight are well-established; people with excess body fat are at a higher risk of developing diseases such as Type II diabetes, heart disease, and liver disease, to name a few.
There are several myths that have grown up around the subject of low-carb diets. Part of the problem with any discussion of diets is that the simple labels applied to them (such as “low-carb,” “low-fat” or “high-protein”) can represent a range of dietary choices. For example, a diet low in carbohydrates may or may not also be low in calories.
About Carbohydrates
Sugar, starch and fibre are different types of carbohydrates. Fibre is indigestible, so it provides no calories; sugars and starches are easy to digest. Sugar and starch molecules are too large to pass into your bloodstream through the lining of your digestive tract. They must first be broken down by digestive enzymes into glucose which is then absorbed.