Who Should Not Be on a Low-carbohydrate, High-Protein Diet?
Many manufacturers have formulated “low-carb” variations of America’s favorite foods. However, the Food and Drug Administration has not yet defined a “low-carb food.” Reading labels is extremely important, since manufacturers are not held to any standards. On the positive side, low-carbohydrate products tend to be higher in fiber. But in general, low-carbohydrate foods also tend to be higher in fat (including saturated fat, a harmful type) and protein than their “regular” counterparts. As a result, they often have the same, if not more, calories. These products generally cost more as well.
