Like many in the New Year I went on a diet—to shed weight accumulated over the past decade. I say ‘diet’, but actually I just changed what I ate. It was one of the low-carbohydrate variants—Low Carb High Fat (LCHF).
Whilst there are many low-carb diets out there, they all appear to work around the same principle—take the carbohydrate out of the diet and the body shifts from a fat storage orientation to a fat burning orientation. The variants seem to be all about what you substitute the carbohydrate with to make sure you get enough calories.
The theory behind it is that our metabolism evolved in a naturally low-carb environment—there was no abundance of grains and starchy vegetables 200,000 years ago; as hunter gathers humans sustained themselves on meat, fish, vegetables, nuts & berries—with larger fruits being a seasonal treat.
So, largely fat and protein.