Disputes regarding the long-term effects of low-carb diets do not subside in the scientific community. If we take into account the rapid weight loss in a short period of time, then such diets are quite effective. But some scientists have doubts about the nutritional value of such a diet. Specialists even find it difficult to say what consequences such a composition of the diet can lead to.
John Buckley, a professor of health at the University of South Australia, is convinced that before giving advice on a particular diet, you need to understand the implications of such a choice. Regarding low-carb diets, he states: lowering carbohydrate intake can lead to higher levels of “bad cholesterol.” Hence the cardiovascular problems.
It should be recognized that the level of "bad cholesterol", fortunately, decreases after a while. But the weight lost does not remain at the achieved level. As a rule, kilograms are gained and quite quickly.
What is much more serious is the possibility of long-lasting problems related to mood, such as depression. In addition, refusing carbohydrates (and their source is such useful plant foods as whole grains, vegetables and fruits), a person loses the necessary nutrients and antioxidants that have beneficial effects on the heart and blood vessels. Fiber, calcium, and folic acid are also not available in the right amounts.
