Low-carb diets are popular among health-conscious people.
They’re a popular way to lose weight and have been shown to help people lose weight faster than the conventional way of losing weight.
But what if you don’t want to go low carb, and want to stay healthy?
What if you have a food allergy or have some other medical condition that makes it difficult for you to tolerate carbs?
A few people may be able to handle those restrictions, and some people can’t, according to research published online this week in the journal Science Translational Medicine.
The results show that people with severe carbohydrate intolerance, or SI, are at risk for weight gain even if they eat a low-carb diet.
The researchers used data from more than 40,000 people, who were followed for more than a decade.
The study is the first to assess how much of the SI diet can be tolerated, and how much is necessary for weight maintenance.
In other words, can a diet really be considered “low carb” if you can tolerate the carb content?
The answer is yes.
The scientists did not see a need for restricting carbs to the point of being “low” because the people they studied could tolerate the carbs they consumed.
They just did not want to.
The authors also found that a diet with moderate or high levels of carbohydrate can be considered low carb even when a person does not have SI, or if they have the disease.
The research showed that people who have severe SI who ate a diet low in carbohydrates for at least 20 percent of their calories as carbohydrates were about 20 percent more likely to maintain weight loss than people who ate carbohydrates for less than 5 percent of calories.
The risk of obesity and diabetes were also reduced in people with SI, as were the risk of heart disease, cancer and stroke.
What are the risks and benefits of low-carbing?
The results suggest that people eating a low carb diet may have more trouble losing weight than people on a typical low-fat diet, the researchers wrote.
But they also said that people on low carb diets may be more likely than those on a standard low-calorie diet to maintain a healthy weight.
The potential risks include: 1.
Insufficient carbohydrate intake: The researchers found that people consuming a low carbohydrate diet for more the first six months of the study were 20 percent less likely to lose the weight.
High blood sugar: The SI diet increased the risk for type 2 diabetes.
Reduced blood flow: Some people may experience gastrointestinal symptoms such as cramping or diarrhea during the diet, and they may also be more sensitive to insulin.
Poor insulin sensitivity: Insulin sensitivity is an important indicator of insulin resistance, a condition in which the body does not use enough insulin to help regulate blood sugar.
Studies have shown that people may not be able maintain insulin sensitivity on a low fat diet if they’re on a high carbohydrate diet.
But the researchers cautioned that people should be careful to limit their carb intake to maintain insulin levels.
People with diabetes and those with high blood sugar may need insulin for their blood sugar levels to stabilize, or to help with blood clotting.
What kinds of foods should I limit?
The researchers did not rule out the possibility that people could avoid foods that cause a low amount of carbohydrate in the diet.
For example, they suggested that some foods could be eaten more sparingly to limit the impact of a low sugar intake.
They also recommended limiting the amount of alcohol people drink.
The most important foods to eat are vegetables, fruits, nuts and legumes.
The diet should also include at least one protein, like beans, eggs, whole grains and legume proteins, according the study.
There is also some evidence that the diets can be good for heart health.
People who are more insulin sensitive, for example, tend to have a higher risk of having a heart attack.
And people who are at a higher metabolic rate tend to burn fat more quickly and are more likely at risk of developing type 2 and cardiovascular disease, the study found.
Some foods with low glycemic index (GI) foods, such as whole grains, should also be avoided, the authors wrote.
They recommended avoiding certain foods that are high in salt or sodium and are associated with bloating.
This might be especially important for people with diabetes or with a high blood pressure, heart disease or a low cholesterol level.
Low-glycemic index foods may be especially beneficial for people who take insulin or who are diabetic or have high blood sugars, the report said.
Some of the foods with GI high in sodium and sugar also have a high glycemic load.
They may have a very high glycosylated glycerol (GAG), a compound that may be harmful to the body, the scientists said.
People are also advised to eat fruits and vegetables regularly.
People should limit their consumption of processed foods, including soft drinks, desserts and cookies.
Some studies have shown a link between sugar and diabetes, but there is not