Articles
Introducing... “The World’s Best Diet”
It seems like every five minutes someone is preaching about the ‘new weight loss revolution’. The media love diet propaganda and will never miss an opportunity to advertise the latest fad diet or weight loss trend. Finally here is a diet that Dietitians can actually get behind, and it is even being named ‘The World’s Best Diet’.
This diet is actually based on scientific research from a very reliable study that compared five diets to see which the best was when it came to keeping the weight off after it is lost. Each diet contained a different combination of carbohydrate and protein quantities. The type of carbohydrate was also compared, some low GI and some high GI.
The best result was the combination of low GI carbohydrate and high protein. Over the 6 month study period, subjects on this diet were able to keep the weight off and also continued to steadily lose weight.
Jennie Brand Miller, co-author of the Australian edition of the book ‘The World’s Best Diet’ explains that the diet works because both low GI carbohydrate and protein promote longer satiety, thus leading people to eat less overall. In addition, the low GI and high fibre carbohydrates cause the release of a particular satiety hormone in the colon, further enhancing this response. The higher protein intake increases the metabolic rate so the body can burn more kilojoules.
‘The World’s Best Diet’ is based on consuming low GI carbohydrates, such as fruits and vegetables, legume and whole grain cereals and lean proteins, such as fish, chicken, nuts and dairy foods. This is not new science; Dietitians have been advocating low GI carbohydrate and lean proteins for years. What the diet is recommending is a small decrease in carbohydrate intake and a moderate increase in lean protein intake to a 2:1 ratio, as opposed to the current typical Australian diet which more resembles 4:1. The diet does not advocate decreasing carbohydrate intake to that of some popular ‘no carb’ fad diets. ‘The World’s Best Diet’ gives a carbohydrate and protein ratio that may decrease the risk of heart disease and other chronic diseases. Further research is under way to determine if the diet can reduce the risk of Type 2 Diabetes.
Added to site on : Sunday, 7 September 2014