About Diet Doctor

My name is Andreas Eenfeldt and I am a Swedish medical doctor specialized in family medicine. I want to find out how to get as healthy as possible using natural methods such as diet, exercise and perhaps a supplement (vitamin D) or two.

The idea to eat less fat and less saturated fat was certainly a mistake. Inadvertently that advice may be the biggest reason behind the epidemics of obesity and diabetes. More and more people realize this. It’s time for a health revolution.

This blog is a place to learn about this for free. Do you want real food, better health and weight loss without hunger?

LCHF for beginners

More

Read an interview with me from the Swedish LCHF-magazine, translated into English: page 1 / 2 / 3 / 4.

Contact

andreas@dietdoctor.com

Swedish blog

www.Kostdoktorn.se (Read it translated by Google)

The Food Revolution

This talk by me summarizes the ongoing revolution. How we realize old mistakes and the most effective way to improve our health and weight.

Possibilities

Do you want to help change the world? There are many things you can do. Here are a few suggestions:

  • Be a positive example and inspire the people around you (answering their questions is more effective than trying to persuade someone who isn’t ready).
  • Learn more. These blogs are a good place to start, and there are some excellent books (1, 2, 3) on the subject.
  • Teach others: Comment on blogs and discussion forums and in papers, start a blog yourself, prepare a lecture, talk to your doctor.
  • Feel free to spread the link to dietdoctor.com and the talk on YouTube above. You may also use anything you find on this page in whatever way you like.
  • Do you have any other ideas? Please tell me in the comments below.
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502 Comments

  1. erdoke
    It's an obviously automatic listing from other blogs. Even on the other blog in question it is a weekend recommendation for news of interest.
    No comments from my side regarding the content, as it has nothing to do with the subject of this site.
  2. Jen
    Hi I am hoping that someone out there can explain why this could be happening.
    I have been enjoying a LCHF diet for about 12 months now & love it. I had been loosing weight slowly and steadily, but recently it has stalled and even more concerning to me is that my fasting Glucose level has risen to around & above 110 (6.2).
    My NON fasting glucose levels throughout the day are well and truly in the normal range even on the low side of normal). It is only the morning FGL. Would someone know why this could be happening?
    Replies: #453, #454, #476
  3. erdoke
    Jen,
    We should know more about what, how much and when you eat to be able to come up with useful recommendations. My initial guess is that your glucose production in the liver, kidneys and gut works really well. Maybe reducing glycogenic proteins in the diet is a good solution, but adding some slow absorbing carbs might be an alternative.
    Reply: #456
  4. Zepp
    Its probably "dawn phenomenon"!

    http://en.wikipedia.org/wiki/Cortisol_awakening_response

    Its a part of our cirkadian system.. that make extra energy for you to wake up full of energy.

    Reply: #455
  5. Jen
    Hi Zepp, thanks for your reply.

    I found the wikipedia article you sent really interesting. But what I didn't understand is why it should start being a higher FGL after all this time? I am an early riser (around 6am) so this could also be a factor.

    My cholesterol levels are better than they have ever been with my HDL around 85 mg/dl and my Trigs around 58. So overall I am happy with my progress it was only my morning glucose level rising that was concerning me. But thanks again for your response and help.

  6. Jen
    Hi Erdoke, Thanks for your reply & comment.

    If I have sent 2 replies to your comments, apologies for this - I am new to this so site and posting comments like this - Anyhow...

    My main meal of the day is in the evenings so this is the largest meal of the day. I started counting my carbs - & looks like they are around 20 grams per day or a little less.

    I cant say exactly how much my protein intake is but its larger than my fist size so maybe this is a little larger than it should be. I love my fat especially butter and dairy cream. Perhaps too much dairy cream isnt helping too much either? do you think thick cream could make it higher?

    Its just wonderful to be able to finally eat this way guilt free especially after spending almost a lifetime trying to eat the so called 'right foods' & staying away from so called 'fatty foods' - I think I am making up for lost time!!

    The most important thing is that I am not making myself diabetic eating this way! Thanks for your helpful & informative comments, especially your comment ''My initial guess is that your glucose production in the liver, kidneys and gut works really well.'' I will read up about this glucose production to help understand it all a little better. Thanks & greatly appreciated.

    Reply: #457
  7. erdoke
    Hi Jen,
    At the beginning I found it useful to enter my daily meals into a mobile app such as MyFitnessPal, so that I was able to see how much carbs, protein and fat I was consuming. I didn't give a damn about calories... It turned out that fat was a bit low and protein a bit too high.
    If you follow an average lifestyle, i.e. moderate exercise and a lot of sitting throughout the day, protein intake should not be higher than 1.5 g per lean body weight. Also, if you are not diabetic or severely overweight carbs are not necessary to be kept extremely low. You do have a certain daily glucose need and it does no harm if not all of this is created by your body, but some or even all is taken with your meals.
    This generation of glucose is called gluconeogenesis and occurs in the previously mentioned organs. "Raw material" can be glycerol, lactic acid, some amino acids and also certain intermediates of the Krebs cycle.
  8. Jackie
    Look how they get around sugar eating... http://www.aquafresh.co.uk/sugar-acid-qa/
  9. Martin
    Obesity is being blamed for a variety of cancers and the advice offered is to keep eating the same diet that has not worked for the past 50 years.

    http://www.bbc.co.uk/news/health-28779493

  10. Karin
    I want to try the LCHF diet for health reasons as I deal with pancreatic cancer (I am not diabetic) and my husband with multiple sensitivities, some of which I hope would be resolved with this diet. However, my husband is allergic to milk protein and instead we use soy, almond and/or coconut milk. Are these acceptable substitutes for dairy milk, cream and butter? Please discuss each of these substitutes as I suspect there are some significant differences. Thank you for any help.
    Reply: #461
  11. Zepp
    Skip all soy if you dont ferment it your self.. but its still full of hormone like substanses.. and goitrogens.

    You know.. beside ketogenic diets or low carb.. those are for lowering glycemic load.. there are others to think about and that is other nutrients.

    Milk is for mamal child to grow and put on weight.. let those have it.

    And its healty no doubt about it.. but if one dont need to grow and put on weigt one dont need it.

    You need some fat, go for coconut oil, olive oil and other good edible oils.

  12. Jim
    Please explain what changes are required as your weight gets to it's natural amount. Do you now need to eat more to make up for what was being supplied by body fat? How do you reach that balance. Thanks.
    Reply: #463
  13. Zepp
    If one is healty ones apetite rises.. one eat more!

    You got an buildt in calorie counter, its your apetite.. its only demand is that you eat food its designed for, by the evolution.

  14. Seth
    Really good article today, another interview with Dr Robin Lustig. (Maybe it could go on the blog?)

    http://www.theguardian.com/lifeandstyle/2014/aug/24/robert-lustig-sug...

  15. Lynda
    Hi,
    I have been LCHF since End Feb. Had lost quite a lot of weight prior to that using Myfitnesspal but now have lost 56 pounds in total and fasting blood sugars (am Type 2 diabetic for almost 20 years) normally in low 5s or even 4s. I also monitor blood sugar spikes after meals. I eat whole, organic foods, almost nothing processed (including processed low carb products) but, although at first I felt my energy levels improved a lot, they now seem to have crashed again. Wake up feeling v tired and am low energy most of day unless I actually get out and do something. I am wondering if LCHF could have affected my thyroid function? I am reluctant to go to doctor (I am in Uk) because my last lipid tests in May showed cholesterol had shot up to all time high of 8.6 and all they want to do is try to frighten me into going onto statins. Which I won't do.

    Any advice on either how to get clearer if is a thyroid problem and what to do about it if it is? Can't really afford expensive private testing.

    I really love this way of eating and don't want to have to change. Generally aim at about 34 gm carbs a day, sometimes as high as 55 (but still in 30s if I calculate Net Carbs - usually because of using flax seeds etc).
    Thank you
    Lynda

    Reply: #466
  16. Zepp
    Congratulations first!

    And then.. you could look if you eating too litte calories, missing some vitamine or mineral on your new diet!

    Its easy to happen and its nearly normal to have some deficit.. most people have deficit of D3, Folic acid, Magnesium and Selen.

    You can altso check your blood preasure.

    And here you get a Youtube seminar about blood lipids that can strenghten you in a discusion!

    https://www.youtube.com/watch?v=fuj6nxCDBZ0

  17. Lynda
    Thanks Zepp. I take D3 and Magnesium (because was getting leg/foot cramps at night) but will maybe add in Folic acid. AM also thinking of upping calories. Will watch the video though am not sure I am capable of intelligent discussion with doctor. They are so patronising I get upset (even though I deliver assertiveness training!)!
    Reply: #468
  18. Zepp
    Foot cramps at night is typical of magnesium deficit.. but you can get this and folic acid frome green leafy veggies!

    Eat as much green leafs as you can chew for a handfull of carbs a day!

    There are seldome any use of discution whit doctors.. they are sure in there opinion and education.. how dont is that high in nutrition sciense!

    Use them as you want, make them take the tests that you need and to prescripe the medication you need!

    You shall understand that doctors are experts on prescriping the right medication on typical sympthomes.. thats what there education is about.. the rest is much up to you!

    The seminar is only to strengthen your self confidens!

    You are type 2.. if you get a good A1c, then you have control on that.. make him measure your A1c!

  19. Seth
    And another article today... Saturated fat seems to be pretty hot at the moment.

    http://www.independent.co.uk/life-style/health-and-families/features/...

    It's interesting that, just out of curiosity, I did a search of the New York Times website for "fat" and turned up a TWELVE-YEAR-OLD article which highlights the issues with low-fat diets... if it's of interest, it's here:

    http://www.nytimes.com/2002/07/07/magazine/what-if-it-s-all-been-a-bi...,{%222=%22:=%22RI:15=%22}=&src=pm&pagewanted=3&pagewanted=all

  20. Lynda
    Thanks Zepp. I eat buckets of organic green veg. Have vg diabetic control. Exercise. Do/eat all the 'right' things, good fats etc etc etc. Which is why I am so puzzled by being so tired and low energy.
    Has anyone else experienced this? I am 6 months into LCHF. I am wondering if, as I am now losing fat I have had for at least 30 years, I might be releasing toxins that were stored there.
    Reply: #471
  21. Zepp
    There are different kind of low energy.. the major cause is long time low calories.

    Other could be vitamine/mineral deficit.

    And then it could be low dopamine.. then one feel low.. becuse our brain excret dopamine as a reward.. if you do somthing good.

    And our brain like high blood sugar!

    Its about adiction!

    Then.. many diabetes have to strugle a whole year.

    And make a different betwen fysical tirednes and to get in a low mode.

  22. Martin
    I've been on an LCHF a diet since February 2014 and my total cholestrol is 6.0; LDL 3.6 and HDL 1.7. I am someone who does not need to lose weight. Before starting on LCHF my total cholestrol was 4.2; LDL a 1.8 and HDL 1.6. Do I need to worry about my latest results as conventional medicine says total cholestrol should be below 5 ?
    Reply: #473
  23. Zepp
    6/1,7=3,5

    It should be 6 or less, better if its 5 or less, very good if its 4 or less!

    Its the best value for evaluate your future risk for CVD on a standard lipid panel.

    Often they talk about LDL.. becuse total cholesterole could be anything.. it could be high HDL and thats often good!

    Here you can read more!

    http://www.docsopinion.com/2013/12/15/10-pitfalls-of-using-ldl-choles...

  24. martin
    Thank you for your comment.

    I'm sorry but I do not understand the significance of your calculation when you divide total cholestrol (6) by HDL (1.7)and get 3.5 ?

    What is the significance of 3.5?

    Reply: #475
  25. Zepp
    Its the best value to predict future CVD!

    Even better is to take a APOb/APOa1.. or a NMR!

    It means that even that people have different total cholesterole values.. if HDL is high.. its not that much of a risk.. the risk disaper if HDL is high.. or rather, if the qouta is good.

    You know those standard lipid panels is screening for future CVD risk.. and if one have a lot of LDL and very litle HDL.. then LDL can get in to your artery wall and build arterosclerotic plack.

    And if one like to know actualy value of LDL.. one have to measure those.. not calculat it by Freidwalls formula.

    Then one have to count APOb or LDL-p!

    Heres a short explanation.. it that simple that it only take 1,5 hours to listen at!

    http://www.youtube.com/watch?v=fuj6nxCDBZ0

    And at last.. you have a high HDL.. its protective!

    You know.. im not a doctor.. i dont know anything.. but I listen to those how seems to know about it.. like Eenfeldt and others.

  26. Graham
    Hi Jen,

    I'm only just coming to this as a result of Andreas Eenfeldt going to a Diabetes conference and being given so many things to make his BG spike. My Nutritional Therapist passed the link to me. I have been type II diabetic for 17 years and have really benefited from lowering my carbs, and what you were saying about having higher BG is not unusual. From the diabetic forums that I follow I see that it is one of two things, dawn phenomenon and the Somogyi effect. They sound the same to me and all to do with the liver dumping glucose into the blood because of low BG. I may not of explained it very well, but there's three things to look at. Dawn phenomenon, Somogyi effect, liver dumping. Nothing to worry about. Stay Healthy.

    Reply: #482
  27. Zepp
    One can altso Google "Cortisol awakening respons".. or read about it here;

    http://en.wikipedia.org/wiki/Cortisol_awakening_response

  28. Gen
    Hi Doc Andreas,

    I started LCHF just last February. From my 36 inch waist, I went down to 32 and now going to 31. I am so happy I found your website. You and your blog has been a great help. The before and after photos alone inspired me in my weight loss. Thank you so much! If you are looking for a new topic to write about on your blog, please, can you discuss bulletproof coffee? Do you recommend it? I did search your website but didn't find anything on the topic.

    Regards,
    Gen

    Reply: #480
  29. Lu Ann
    My spouse and I, both in our 50s, have been trying to lose weight. We joined Weight Watchers and although we've learned a lot from that program, weight loss is sloooooow and we've hit a plateau and are losing interest.

    I've noticed that many foods on the WW program have low points value but are high on the GI, which makes me wonder if I'm eating the wrong foods and maybe in the wrong program.

    For example, Cheerios cereal is a low points food on WW. It looks good on the label because it's got only 1 g. sugar. Yet it's high on GI. If insulin is truly the fat storing hormone, then I'd want to stay away from Cheerios, instead of starting every morning with it, right?

    Also, fruits are a "free" food on WW, so I can eat 3 bananas a day right? Not according to the GI. And my spouse who loves over-ripe bananas is doing even worse damage. Right?

    So, how can I look at a food label and know it's a high GI food? I mean I see lists online for GI, but none of them really jive, some contradict themselves. Very confusing.

    And, where can I go to print out a GI chart/list for quick reference?

    Any advice?

    Reply: #481
  30. Zepp
    3 Reasons Why Bulletproof Coffee is a Bad Idea

    http://authoritynutrition.com/3-reasons-why-bulletproof-coffee-is-a-b...

    Its a banting trick.. use it if you need it and knows what your doing!

  31. Zepp
    I recomend that you stop couinting points and even GI!

    Go for real food instead.. GI isnt that important.. only for those that eat a lot of carbs.. how anyhow ends up as blood sugar!

    GI is only a part of GL.. ie, its Glycemic load that matters moste!

    Try this instead!

    http://www.dietdoctor.com/lchf

    Or this;

    http://www.fitintegrity.com/uploads/9/5/1/6/9516119/no_sugar_no_starc...

    Or this;

    http://authoritynutrition.com/low-carb-diet-meal-plan-and-menu/

  32. Jen
    Hi Graham,

    Thanks for your comments & information. I am not diabetic but after reading all the information that has been sent my way, have come to understand it a little better. But it certainly helps to be reassured by forums like this one.

  33. Lea Ann Norris
    Thank you so much for all the information!!!!!! I love you for this!! :) I am 53 years old, very active and a type I diabetic, happily married to the most amazing man, (celebrated our 35 anniversary this year) we have 2 wonderful sons, 2 beautiful daughter-in-laws and 5 amazing, adorable grand children. This year I was diagnosed with an incurable Leukemia that seems to be in remission now. The chemo and treatments in May of this year,have made me a brittle diabetic.. but I got to thinking, when I was first diagnosed with diabetes in 1995- I ate just as you are encouraging people to eat, and I managed my diabetes well. Then age and busy life took its toll, and doctors warnings about cholesterol etc. and I began incorporating more carbs, and not the best ones either. I feel after listening to your speech and re-thinking and remembering a simpler time of not waking with 300 blood sugars, after going to bed with my glucose level at 120.- that It's high time to go back to the first plan iI was using years ago and if my doctors get mad.. so be it.
    Thank you for helping so many and for the valuable info :)
    I'm feeling strong, and disciplined, and ready to do this again, besides- my best friends are eggs and avocados :)
    Lea Ann
  34. Linda
    Can Acacia Fiber be used when making Oopsies instead of fiberhusk? The Atkins Ooopsie calls for cream of tarter - whats the difference?
  35. Zepp
    Cream of tartar I think?

    http://en.wikipedia.org/wiki/Potassium_bitartrate

    Mayby you can use Acacia fibers, try it out.

  36. zoni
    asalam alikum.mera weigh bohut zyada hai mere itne age nahe hai mera weigh 85 kg hai mere age 21 year old hai plzz mujh diet plain de
  37. zoni
    asalam alikum..,., mera weigh 85 kg hai mere age 21 year old hai plzz mujh diet plain de
  38. dichil
    I am an Indian. ...n wanna lose weight badly...plus suggest LG diet for indian senario
    Reply: #489
  39. Zepp
    Its very difficult for us europeans/americans to understand Indían food culture, so its difficult to make any advices!

    Its about more fat.. like ghee and coconutoil real healty fat, not seed oils!

    And I think its more about vegetarian food in India?

    Here some advices about that!

    http://lowcarbdiets.about.com/od/vegetarian/a/Low-Carb-Vegetarian-Die...

    And here a sucess story frome India!

    http://www.dietdoctor.com/lchf-success-greetings-india

  40. Martin
    http://www.bbc.co.uk/news/health-29929403

    Wow, the above link is meant to contain fresh news? I don't think so. Wasn't it Ancel Keys who first promoted the Mediterranean diet? And look where that has got us.

    I was grew up in Malta in the 1960's and fat people could be seen everywhere. This was a post-war period when the Island lived on state subsidised pasta, sugar, flour and vegetable oil. People ate everything with bread and bread with everything.

    Ironically, diabetes was believed to run in families and to be hereditary.

  41. Mohan somayaji
    This is NOT fiction, It is My story, a real life story.....

    About 15 months back, I was 62 yrs old, 74 kg, diabetic (Fasting 141 , PP 161), on medication for the previous 7 years.

    And then when my doctor doubled the Metformin dosage to 800mg, alarm bells rang in my mind and I started to Google ....

    Let me cut the long story and fast forward to Now....
    I am 63+(obviously), 64 kg, ( Fasting glucose 83, PP 103) and No medication for the last 12 months. Lipid profile and BP show good values.

    Let me place here my daily routine for those who may be interested.
    Three cups of coffee with Stevia, Egg/Oats/Rice batter fermented preparation-called Idli / Dosa in India, About 140 gms of cooked rice ( 70 gms of carbs after taking into account the water content) with lots of raw vegetables and vegetables preparation in the afternoon, all with a liberal dose of coconut, coconut oil, olive, and olive oil with avacado when available.. A portion of assorted dry fruits in the evening and a plate of seasonal fruits in the night at 8.00 PM ending the day with a bowl of curd( home prepared). The day also includes a 25 minutes session on a elliptical cross trainer with No afternoon nap. Regular sleep of 7 hours every night. If I take more than 60 sec to go to sleep after I go to bed, I will think I have Insomnia.

    Let me now list out the items not in my list for the last 15 months.
    No sugar ( direct /indirect-) in any form, No processed foods, No wheat in any form, No hydrogenated oils. In fact I do not take anything made in a Plant. I try to stick to what is grown in plants.

    I am happy, I am NOT a N=1 data and there is a whole community who want to get well. I don't like to give sermons/advices. I am happy I am now a doctor with Me as the lone patient...

    Good luck friends.

  42. Ira
    Can a Type 1 diabetic child follow this diet and normalize his blood sugar this way? His doctor here in the U.S. said he must consume at least 60 carbs per meal to grow and develop normally. When first diagnosed I put him on a low carb diet. His blood sugars were great but his bmi was very low. Now his bmi is good but his blood sugars have been really horrible since. Any advice?
    Reply: #493
  43. Zepp
    Yes they can.. but as type 1, they dont need to eat a verry low carb diet as type2 need, becuse type 1 is seldome insulin resistante.

    And they need to take there insulin anyhow.

    Its not importante att all to eat carbs for anyone, but protein always need insulin anyhow.

    But its difficult to get all nutrients on a verry low carb diet so one can eat lot of veggies, some fruits and dairys that provide more nutrients and not that much carbs.

    Its bogus that one need carbs for growt!

    One need normal insulin levels, protein, nutrients and energi.

    Think about the Inuite children!

    http://www.dietdoctor.com/diabetes-clinic-wouldnt-listen-reported-aut...

    60 grams of carbs a day is more appropriate for a child, that not to little.

    https://www.youtube.com/watch?v=BdxPfxIbKqo

    http://www.diabetes-book.com/

    Dr Bernstein is the best expert on low carb and type 1, he is one him self, seens his youth.

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  45. Jo
    Hi
    I'm a type two diabetic, on metformin and insulin. I would like to improve, and control my diabetes, by LCHF. I'm a waitress that does lots of walking, from kitchen to customers. This tends to drop my blood sugars, very low. I'm a bit worried, that LCHF diet, will lower blood sugar to quickly. Any info, tips and dietry advice, will be greatly appreciated. I currently eat around 50 - 60g carbs, to keep my energy up. Would eating little and often help?

    Many Thanks
    Jo

    Reply: #496
  46. Zepp
    First you need to relearn about blood sugar and insulin.. then you need to relearn about how your body works/how it reacts on LCHF!

    First, there is a myth that one need insulin for geting glucose in to the cells, insulin manly lower high blood sugar or activates GLUT4!

    Your cells use GLUT1 for its basal glucose need, and those dont ´need any insulin.

    And then, on a high fat or even ketogenic diet and after some months your cells dont need that much glucose anymore, it use more fat and ketones replace a lot of the need for glucose.

    Ofcourse protein still need insulin to get in to cells and insulin do have other functions too.. so you still need normal insulin levels.

    Its rather to much insulin that lower glucose to much.

    Here some for you to read.

    https://www.dietdoctor.com/diabetes

    And dont even think that its a thing that gonna reverts very fast.. some have to strugle for months or even a year.

    http://www.ketotic.org/2012/05/keto-adaptation-what-it-is-and-how-to....

  47. Karen
    Is it safe for me to use xylitol as a replacement for sugar.
  48. Mohan Somayaji
    Reply to Mr Karen (497)
    Xylitol has 75% less carbohydrate than sugar) and is 100% natural. It is found throughout nature in fruits (raspberries) and vegetables (corn); Our body produces between 5-15 grams of it as part of normal metabolic processes.

    Xylitol has a glycemic rating of 13. What this means is that sugar (glucose), which is rated at 100, is released over seven times faster into the blood than xylitol. Xylitol is metabolized independently of insulin in the gut, unlike sugar.

    Those prone to infections or the overgrowth of Candida albicans (yeast) have used xylitol successfully to regain their health. The Finns discovered decades ago that xylitol consumption could be correlated directly to a dramatic decrease in incidents of cavities and ear and throat infections. Because xylitol (unlike sugar and starch) is non-fermentable and has an alkaline reaction in the body it creates an inhospitable environment for Streptococcus mutans and other infectious organisms that tend to thrive in lower pH environments.

    Not all the mechanisms for xylitol’s efficacy have been fully identified, but the proof is in the pudding (assuming its sweetened with xylitol).

  49. Paul
    Hi Andreas

    One thing that has me stumped, and I haven't found an answer for on the internet, is what happens to all the saturated fats that I've eaten which haven't been converted into fuel for the body?

    I would be ever so grateful to have this answered! :-)

    Love your work, and love LCHF!

    Regards
    Paul

    Reply: #500
  50. Zepp
    Im not Andreas but answer anyway.

    Most of your meal is stored and then released betwen meals.

    Meal fat is mostly stored by ASP and then keept by insulin.

    When your glucose levels drops insulin altso drops, and fat is released and goes out in the blod as FFA and then used for fuel.

    Soo.. in the begining most is stored, its whats happen betwen meals that matter most.. becuse if insulin is high there are very litle lipolysis and you get hungry rapidly.

    So the fat you dont burn get stuck in adipose tissue and you gain weight if you eat more fat then you burn.

  51. Paul
    Hi Zepp

    Thanks for your answer... but I don't think I explained myself properly. I'm eating a LCHF diet, with moderate protein. Assume for a particular meal, there's 100g of protein, only just a few grams of carbs, and 150g of fat.

    I totally understand how the carbs get broken down into glucose, maybe affects insulin slightly if they aren't stored in the liver or muscles as glycogen.

    I guess the proteins get broken down into amino acids and used.

    But what happens with the fat that I've eaten?

    Cheers
    Paul

  52. Zepp
    Fat (triglycerides) is emulsified by bile in your duodendum and then broken down by ensymes to fatty acids and glycerol.

    Both are then transported through the gut wall and resembled again and put in chylomicrons and then transported by your lymphatic system and put in to the blood.

    There it is transported mostly to adipose tissuie and act on again by lipases stimulated by ASP and broken down to fatty acids and glycerol.

    Then adipose tissuie take glucose frome the blood and make glycerol of that and make a new triglyceride (triacylglycerole) for storage.

    The original glycerol backbone goes to the liver there it is converted to glucose.

    If you eat very litle carbs you dont get any insulin secretion.. its mostly high glucose levels that excret more insulin.

    Glucose is then managed by GLUT1.

    However.. amino acids always need insulin.

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