Hard to be consistent.

Some people claim that low-carb diets are unsustainable because they restrict common food groups.

This is said to lead to feelings of deprivation, causing people to abandon the diet.

Keep in mind that all diets restrict something — some certain food groups or macronutrients, others calories.

On a calorie-restricted diet, you’re less likely to eat until you’re fully satisfied and eat more.

The weight loss is water weight.

Our bodies stores a lot of carbs in our muscles and liver.

It uses a glucose storage form that is called glycogen.

Some stored glycogen in our muscles and livers tend to make water.

When you cut your carbs, you lose a lot of water weight due to the glycogen stores go down.

Bad for our heart.

Low-carb diets are high in cholesterol, fat, and saturated fat.

Many people claim that they raise blood cholesterol and increase your risk of heart disease.

Most importantly, low-carb diets may improve many important heart disease risk factors by

• significantly decreasing blood triglycerides.
• increasing HDL (good) cholesterol.
• lowering blood pressure.
• decreasing insulin resistance, which reduces blood sugar and insulin levels.
• reducing inflammation.

It only takes effect due to people eating less calories.

Some people claim that people only loses weight because of lowering the calorie intake.

The main weight loss advantage of low-carb diets is that weight loss occurs automatically.

People feel so full that they end up eating less food without tracking the calories or controlling portions.

Low-carb diets are also high in protein, which boosts metabolism, causing a little increase in the number of calories you burn.

It reduces our vegetable intake.

A low-carb diet is not no-carb.

It’s a myth that cutting carbs means that you need to eat fewer vegetables.

You can even eat large amounts of vegetables, berries, nuts, and seeds without exceeding 50 grams of carbs per day!