Are You a Carboholic? Why Cutting Carbs Is So Tough
I’ve been eating a high-fat, carb-restricted diet for almost 20 years, since I started as an experiment when investigating nutrition research for the journal Science. I find it’s easy for me to maintain a healthy weight when I eat this way. But even after two decades, the sensation of being on the edge of a slippery slope is ever-present.
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The holidays and family vacations are a particular problem. Desserts and sweets, it seems, will appear after every lunch and dinner, and I’m not particularly good at saying no when everyone else is partaking. The more sweets I eat, the more we eat as a family, the longer it takes upon returning home before that expectation of a daily treat fades away.
What I’ve realized is that eating a little of a tasty dessert or a little pasta or bread fails to satisfy me. Rather it ignites a fierce craving for more, to eat it all and then some. I find it easier to avoid sugar, grains and starches entirely, rather than to try to eat them in moderation. The question is why.
To begin to answer that question requires understanding that researchers are generally divided not only on what causes obesity, but also why we have cravings and often fail to stay on diets.
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