Lucaso's weight loss revolution: Achieving metabolic transformation through blood sugar control and complete nutrition supplementation.
Scientists have discovered that starch is essentially a sugar, and both belong to the carbohydrate family. A low-sugar, low-carbohydrate diet does not cause insulin resistance, so it can not only help with weight loss but also lower the "three highs" (high blood pressure, high blood sugar, and high cholesterol) and prevent the "three diseases" (diabetes, heart disease, and cancer). Conversely, refined, high-sugar, high-carbohydrate diets easily lead to insulin resistance, thus increasing obesity, causing the "three highs," and inducing the "three diseases." We often think that obese people are overnourished, but in reality, they have excess calories and are malnourished! The fatter you are, the greater the fluctuations in blood sugar and metabolic disorders, and the more malnourished you become. People say that obese people are "gluttonous and lazy," but in reality, they are powerless to control their bodies. Due to reactive hypoglycemia, metabolic disorders, and malnutrition, you have to constantly eat to replenish blood sugar and nutrients, but you cannot effectively convert them into energy to support exercise. In summary, the key to weight loss is not (directly) controlling calories (which you cannot control), but controlling blood sugar (thus indirectly controlling calories) and replenishing nutrients (to accelerate metabolism). Sugar, potatoes, refined rice, and refined flour are high-sugar, high-carbohydrate foods, the four major dietary enemies that cause weight gain.
What is Low-Carbs? You may know about vitamins, but you might not have heard of Low-Carbs. Low-Carbs (GI) is a novel dietary approach based on Harvard University health research. It's characterized by low sugar and carbohydrates, a low glycemic index (GI), and high nutrition. The full description of the Low-Carbs approach is "low sugar and carbohydrates, high nutrition, anti-glycation, and antioxidant," emphasizing sugar-free, low-carb, nutritional supplementation, and organic raw food. The Low-Carbs nutritional approach has shown remarkable effects in preventing and treating obesity, high blood pressure, high cholesterol, high blood sugar, diabetes, fatty liver, and other chronic diseases. How did this dietary approach come about? The human body needs vitamins, minerals, and other micronutrients to regulate metabolism and balance, and macronutrients such as amino acids, fatty acids, and carbohydrates to provide tissues and energy. "Vitamins" represent a revolutionary development in nutrition history, primarily telling us which micronutrients are needed to regulate metabolic balance. "Lucas" represents the second revolution in the history of nutrition. It tells us, in addition to micronutrients, what macronutrients are needed to provide the body's tissues and energy, such as what constitutes good fats, bad fats, better proteins, better carbohydrates, better oxygen, and worse oxygen. Americans are moving away from the low-fat, high-sugar diet recommended by the USDA's food pyramid and embracing the Lucas healthy diet and nutritional supplements suggested by the Harvard Diet Pyramid.
The basic idea behind the Lucaso method is "low-carb, low-sugar, and nutritionally supplemented." Low-carb means low in carbohydrates, i.e., eating less sugar and starch. Low-sugar means choosing carbohydrates with a lower glycemic index (GI), such as oats instead of wheat, grapefruit instead of oranges, and konjac instead of potatoes. Nutritionally supplemented means ingesting or supplementing essential nutrients such as vitamins and minerals that are most lacking, such as vitamins A, C, and E, and minerals like zinc, selenium, and chromium. What are Lucaso nutritional foods? In 1995, a study reported that people who regularly consumed tomatoes (especially tomato sauce) had a 45% lower incidence of prostate cancer. Even for those who already had prostate cancer, the tumor could shrink or be controlled. Scientists discovered that the main active ingredient in tomatoes is lycopene. Lycopene not only gives tomatoes their red color but also protects them against free radicals and microbial attacks. Similarly, lycopene helps the body fight free radicals. Therefore, lycopene is an antioxidant, and its strength is more than 10 times that of beta-carotene. Later, further research found that lycopene can help prevent cancers such as lung cancer, stomach cancer, colon cancer, and breast cancer. Regularly consuming large amounts of tomatoes can reduce your risk of cancer by about 40%. Smokers with the lowest levels of lycopene in their bodies are four times more likely to develop cancer than those with the highest levels. In addition, lycopene also helps lower blood lipids, protect the pancreas, and improve immunity.
On the other hand, similar to grains, tomatoes contain lectins and enzyme inhibitors. These protect tomatoes, preventing them from rotting, decomposing, and losing nutrients. Tomatoes, watermelons, and cucumbers are all low in carbohydrates, so they are all considered "low-carb" foods. However, watermelons have a high glycemic index, so they are not considered "low-glycemic index" foods. Cucumbers have a very low glycemic index, so they are considered "low-glycemic index" foods, but cucumbers are not very nutritious. Therefore, strictly speaking, watermelons are low in carbohydrates and rich in nutrients, but have a high glycemic index, making them "low-carb nutritional foods"; cucumbers are low in carbohydrates and have a low glycemic index, but have average nutritional value, making them "low-carb and low-sugar" foods; only tomatoes are low in carbohydrates, have a low glycemic index, and are rich in nutrients, making them "low-carb and low-sugar" foods. So, what are the best low-carb nutritional foods for the average person? Generally speaking, the best low-carb nutritional foods include fish and seafood, nuts and seeds, healthy vegetable oils, eggs, meat, leafy green vegetables, low-sugar fruits, and whole grains. More specifically, the best foods for luteinizing lutein are as follows: the best seafood are deep-sea fish and shrimp; the best nuts are cocoa beans and macadamia nuts; the best seeds are soybeans and peanuts; the best root vegetables are konjac; the best vegetables are broccoli and garlic; and the best fruits are cherries and berries.
What is "antioxidant"? Antioxidant refers to the body's ability to eliminate free radicals and resist oxidative damage. The body's antioxidant function is achieved through antioxidants. Antioxidants have a significant effect in inhibiting oxidative damage and preventing free radical attacks. Antioxidants are divided into enzyme-based and non-enzyme-based antioxidants. Enzyme-based antioxidants found in the body include superoxide dismutase (SOD), glutathione peroxidase (GSHPx), glutathione S-transferase (GST), and catalase (CAT). Non-enzyme-based antioxidants include essential antioxidants (vitamins A, C, and E) and semi-essential antioxidants. Comprehensive antioxidant protection requires establishing four lines of defense: The first line of defense is to prevent chemical pollution, avoid harmful substances, and minimize medication intake; the second line of defense is to control calorie intake, ideally eating until you are 70% full; the third line of defense is "anti-glycation"; and the fourth line of defense is to ingest or supplement antioxidants. What is "anti-glycation"? This is a new concept that refers to reducing cellular glycation (or simply "glycation") by decreasing blood sugar fluctuations and insulin stimulation. Long-term high blood sugar causes collagen in cells, such as red blood cells, to stick together with sugar (glycation), losing elasticity and producing a large number of free radicals (oxidation). Therefore, glycation can lead to skin aging and vascular diseases, such as wrinkles, nearsightedness, and heart disease. Comprehensive anti-glycation has four layers of meaning. The first layer is controlling the total intake of carbohydrates, including limiting sugar and starch intake. The second layer is choosing carbohydrates with a low glycemic index (GI), such as leafy green vegetables, low-sugar fruits, and whole grains. The third layer is using food processing and intake methods that lower the GI, such as eating raw, minimally processed foods, adding acid (such as lemon or vinegar), mixing high- and low-GI foods, and eating low-GI foods first (such as eating meat first). The fourth layer is ingesting or supplementing "anti-glycation agents," such as chromium and zinc. These two elements, especially chromium, are deficient in current soil and food, so supplementation is recommended.