Benefits of a Low-Carb Vegan Diet

According to an article published in BMJ Open, committing to a vegan diet can help to stave off hearts disease by 10 percent over the course of ten years. The article was based off of a study performed by researchers from New York Medical College, the University of Toronto, Harvard Medical School, Boston Children’s Hospital and Solae LLC.

By designing this diet that combines both vegan principles and the many advantages of a low- carb diet we took advantage of the weight loss benefits and cholesterol- lowering qualities of both to create a super- diet plan that will initiate weight loss and reduce heart disease at the same time.

Eat what you Like (Within the Limits of Your Diet Plan)

Despite the many advantages a low-carb diet can afford a weight loss program, such diets have also been linked to many unhealthy side effects. Because they place so much importance on consuming animal proteins and fats they can cause some negative effects to the cardiovascular functions. On the other hand, diets that focus on vegetable or fruit consumption seem to do the heart a lot of good.

In this recent study, diet planner looked for a way to marry the benefits of a low-carb diet with the invigorating properties of a vegan diet ñ more specifically a diet absent of all animal products i.e. eggs, milk and meats. Diets low in carbs, high in proteins and limited to a vegan selection have commonly been referred to as the ìEco-Atkinsî diet.

Researchers needed a test run; 23 morbidly obese men and women were selected for the study. The participants were randomly assigned to follow either the ìEco-Atkins∑ diet or the ovo lacto vegetarian (allowing for egg and dairy), high-carbohydrate diet. They would commit to their diets for a six month period.

Rather than preparing the menus for their subjects the researchers provided the participants with menu plans that outlined appropriate foods and serving sizes. This allowed the participants to choose the foods best suited to their tastes, making it much easier for them to stick to their diet.

Those on the Eco-Atkins low-carb diet chose from sources of carbohydrates such as oats and barley, also vegetables that are low in starch like okra and eggplant. The proteins they chose came from sources like nuts, soy, gluten, grains and vegetables, fat sources were all natural nuts, soy beans, avocado and veggie oils.

Carbohydrates for high-carb consumers came from whole grains while their proteins were derived from liquid egg substitutes and low-fat dairy products.

In order to encourage weight loss the participants were served meals that only contained 60% of their daily calorie requirements. 26 percent of the calories came from carbs for those on the low-carb diet; 43 percent from fats and 31 percent from proteins. For the participants on the high-carb vegan diet 58 percent of their calorie intake came from carbs, 16 percent from proteins and the remaining 25 percent from fats.

Varied Health Benefits

Although the caloric intake was equally matched between the groups and the amount of fat consumed by the low-carb group was much higher, the subjects in the low-carb group lost an average of four more pounds than those in the high-carb group.

Even more importantly the group of low-carb eaters tested 10 percent lower in cholesterol reduction then those eating the high carb diet. A reduction of cholesterol like this over ten years can successfully reduce heart disease risk by 10 percent.

Researchers in the Swedenís Linkoping University have since confirmed the benefits of the low-carb diet.

Dr. Jenkins is convinced the low-carb diet will have equally successful applications in the world beyond the test subjects. People naturally prefer to have choice in their diet; it makes diets easier to follow.