A low-carb, high-fat diet from 1953
in Calorie counting, History of low-carb diets, Low carb & high fat, Weight loss 
Here’s a nice read: How to treat obesity with calorically unrestricted diets. It’s written by the medical doctor, A.W. Pennington, who inspired Dr Robert Atkins to lose weight in a similar way. This paper is dated 1953, ten years before Atkins tested it and two decades before his book “Dr Atkins’ Diet Revolution” was published.
Dr Pennington’s plan is a moderate low-carb diet that still allows for a little bit of potatoes or fruit. Sixty years later it should still work fine for most people. There’s no need to voluntarily restrict calories and starve.
If this is a fad diet it’s weird that it keeps outperforming its competitors, decade after decade.
I have one major objection, I would not recommend restricting salt when on a low-carb diet. It has no benefits and increases the risk of side effects like dizziness and fatigue.
Do you have any evidence sustaining that claim?
I am not aware of any long-term study that shows most people (more than 50%) reach their desired weight (or anything close) on that kind of plan (or any other for that matter).
today i weight 195lb so i gained weight after going on a cruise, i am 11%body fat percent.
Point is, it works if you work, if you hate it, and have a negative attitude from the beginning, it will most likely not work for you
I personally came in with a positive attitude, and it has been working since Nov 2011 till today.
I don't need to mention that I'm also a success story. For what I observe, the people around me that don't stick to it, don't do so because of social pressure and the availability of carb-based food in every social event (small and big). Exceptions become the rule and progress is lost. With traditional low-calorie diets, there is no progress. It's an eternal struggle that has a psychological and physiological cost (that I was tired of paying everyday and every hour).
All the best Jan
It can be useful to look into individual cases on how lipid profile and metabolic parameters are affected by the LCHF approach....http://www.docsopinion.com/2013/07/24/low-carb-and-cholesterol/
http://www.amazon.com/gp/product/B000KEMQ7G/ref=oh_details_o04_s00_i0...
And it's a great book too. I highly recommend it.
But do you think this is all genetic or it can be changed through food, exercising or whatever. Can we do something that will help us lower the bad effects of sugar. For example I've listened to a study which states that iron overload can worsen the body's ability to deal with sugar.
Also I'm not completely sold on the idea that we should not eat sugar. I mean, why has man developed sweetness receptors and why does sweet food taste so good and addictive if it is poisonous to the body? Shouldn't we be like some animals which can't taste sweetness at all in this case?
What is your opinion? One banana is OK, ten bananas are bad? Where do you set the limit? When carbs do more good than harm and vise versa. Why does sugar have different effect on different people? Can you improve your body's response to sugar?
I agree that individuals can have different tolerance levels for dietary carbohydrates in general and that we are not adapted as a species to handle the rapid influx of glucose and fructose in so much "western industrialised food" that is overloaded with simple sugars and refined starches.... these have never been a natural part of the human diet. Occasional wild honey, fruit, greens and uncultivated root vegetables in season sure. But some of us are so metabolically broken that even these are now off limits.
If you catch on early enough you may be able to avoid such long-term or permanent damage but it is all about dose, length of exposure and individual genetic makeup... if you hold your hand near a flame for a short time it might feel a little warm, a bit longer and the skin may go red, a bit closer and for longer and you may get blisters that take a day or two to heal -- unless you keep repeating the process before it has a chance to heal... keep this up for long enough and you end up with permanent scar tissue that will never heal -- stop early and you might fully recover, but your skin will never build up a tolerance to fire.
Our ancestors ate cake and sweets on special occasions only. Not every day.
Insulin in many orders of animals signals growth and reproductive mode, and its absence putting the organism into a conserve and repair mode. It makes sense that human metabolism would not deviate drastically from this pattern, or that the pattern would remain latent and respond to environmental cues.
Of course what differs now is that there has been a recent upsurge in the year-round availability of high sugar input. Sugar is not acute poison because we had recently adapted to seasonal sugar binges. Even more recent cultural history limited sugar binges just to festival occasions, especially during the winter months--Christmas/Saturnalia, Valentine's, Easter.
So it may be too categorical to say sugar yes, sugar no, without accounting for the difference in consumption patterns.
However, your assumption that low-carb failures happen only because people don't actually stick to it sounds exactly like any other diet evangelist. You have the solution, the one solution, and if it doesn't work for someonee, it's because they're doing it wrong.
You also claim that you had no progress on low-calorie diets. Well, I could just say that it is because you didn't stick to it. Starvation is miserable (and I agree that it is not a solution), but it does lead to weight loss.
I think experts in obesity should clearly recognize that their method (whatever it is) has a very large failure rate, instead of claiming that "it works fine for most people" or that "slim is simple" or that "eating healthy will take care of your weight problem" or...
I also agree with the observation that building up fat stores just prior to a long lean Winter makes perfect sense for the effect that insulin driven by sugar from fruits etc... is a usesul role
I put Mandarin oranges in our kids' stockings and they were unimpressed. Why are there oranges in our stockings?
Last week, I was talking to a friend who was trying the diet and she was getting terrible headaches. I recommended increasing her salt. It did not help her, but in the process, I remembered that low salt can cause muscle cramps. I increased my salt and the leg cramps went away.
We get a lot of salt on the Standard American Diet without adding more to our food. When we eat LCHF, adding salt is important.
anyway in case it never comes back heres my question how much Bacon per meal is too much or should I say the correct amount