The Uncertainty of the Fat to Carbohydrate Ratio in Most Low Carb Diets - Possible Reason for Increasing Dropout Numbers Among Low Carb Dieters

Bantadiet.com suggests the correct fat:carb:protein composition that allows its dieters to lose weight without counting carbohydrate grams and without controlling portions.

(PRWEB) November 13, 2004 -- Every American tourist that returned from Europe admits that Europeans are much thinner than Americans. Michael Fumento wrote in his book "The Fat of the Land" that the average North American is more than 16 pounds heavier than the average Northern European and that the US has almost three times as many grossly obese people as Sweden. "Yet by our American standards they are doing everything wrong," he added.

Let's look at some statistical data (% obese) from 1961 to current.

1961 (both genders)
Europe: 7%
USA: 13 %

1988/89
Sweden 5.3% (m)   9.1% (f)
USA: 32% (m) 33.5% (f)

Currently
Europe: 21.0% (m) 20.8% (f)
USA: 64% (m) 62% (f)

The latest finding made by dietitians: Europeans serve smaller portions in the restaurants -- so, the dietitians concluded, such is the Europeans' habit. The most important question, however, remains unanswered: Why do Europeans have such a habit?

Dr. Zilberter suggests that the smaller European portions are the result of higher fat consumption leading to higher Fat Burning Index of European meals and resulting in both decreased appetite and increased thermogenesis.

There are direct measurements that confirm this suggestion. In 2001, American Journal of Physiology (Endocrinology & Metabolism, 280: E391-E398, 0193-1849/01) published an article describing relationships between fat % in a diet and fat burning rate. When the composition fat:protein_carbohydrate was calculated using Fat Burning Index formula, it showed that the number of fat milligrams burnt by 1 kg of body fat in 1 minute ("fat burning" rate) increased as Fat Burning Index (shows how many times amount of fat in a food or meal exceeds the amount of protein and carbohydrate combined) increased. See the attached chart.

Fat Burning Index concept was developed by Dr. Zilberter. It is based on a scientific formula that takes into account the food's carbohydrate, fat and protein content. It is a tool that defines potential influences of foods on lipolysis - the process of "burning" body fat for fuel. The higher the Index, the more fat your body will burn. To lose more body fat, one should eat foods with higher Fat Burning Index. As soon as dieters start on the Banta meal plans, they can stop watching portions or counting calories, carbs, or fat.

The uncertainty of fat to carb ratio in most low carb diets can be the reason of increasing number of dropouts among low carb dieters. When Dr. Zilberter calculated macro-nutrient composition of Atkins diet recipes, she found that almost 50% of them had too low Fat burning Indexes due to too low fat content and too high protein content.

Contact
Tatiana Erochenko, PhD
http://bantadiet.com

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