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According to the diet gurus at Atkins.com and their many followers, low-carbohydrate/high-protein foods are the key to weight loss. Many doctors and medical organizations disagree, while still others suggest that it is the type of carbs that matter. But most sources do agree about which foods are lowest in carbohydrates. Meats, poultry, eggs, fish, and most shellfish contain practically no carbs. Processed meats are often cured with sugar, which adds carbohydrates. Salad vegetables such as lettuce and arugula,
plus mushrooms, cucumber, celery, alfalfa sprouts, bok choy, radishes, and peppers have minimal carbs. Fats like olive oil and butter are low in carbs. Cheddar, mozzarella, Swiss, and other cheeses have small amounts of carbohydrates too. Some experts say that when it comes to health, it's not simply the amount of carbs, but the quality that matters. The glycemic index (GI) ranks carbohydrates based on their immediate effect on blood sugar levels. Carbs that break down slowly in the body have low glycemic numbers. Low GI foods, such as high-fiber grains and most fruits and vegetables (other than potatoes), keep the blood sugar and insulin levels steady, which is important for diabetics. This may help people trying to control their weight because
steady blood sugar can delay hunger. Advocates of this theory recommend avoiding refined and highly processed carbohydrates like table sugar and white bread, which have high GI numbers.
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