Not exact matches
One theory for why that happens: Reducing processed
carbs, and as a result insulin levels, allows fat cells to release calories back into the bloodstream, helping to readjust the body - weight
set point naturally, speculates Dr. Ludwig.
His program of dietary change, basic blood work, and a seven - day
carb test can help you zero in on your
set point and your level of insulin resistance.
Having a high
set -
point has many other problems, e.g. if you eat something with a little bit more
carb, say a small fruit, your BG shoots up to 130s and stays there for hours.
If this is correct — a low
carb diet would certainly improve things but result in a body weight
set point far higher than ideal because of even normal or small Insulin amounts affecting those overly - sensitve to Insulin in regards to those mechanisms — that store injested fat
Depending on what you eat at that
point, you could be
setting up the roller coaster of processed
carb and sugar spikes.
CARB's selling
point (
set out elsewhere in Goldstene's letter) is that combining EPA's greenhouse gas standards with NHTSA's corporate average fuel economy (CAFE) standards yields 33 % more fuel savings.