The Zero-Carb Food Trend

You can blame fad diets, Dr Atkins, keto diets and lack of good information for the growing tide of foods directed at low carb eaters. Manipulating intake of carbohydrates is an easy way to adjust your diet for your own needs, but carbohydrates are the source of energy required for the brain to function properly and the best energy source for your muscles to draw on while training. Fast-twitch muscle fibres used in weight resistance training and sprinting need carbohydrates as their preferred source of energy.

There is a use for low carbs when dieting or when resting from training, but in general I like to keep carbs in my diet as much as possible. The market for food types such as zero-carb noodles and such like has become laden with very low-carb and low-calorie ‘pretend’ food substances. These would be used to replace regular rice or noodles in the hope of keeping hunger at bay. My suggestion would be to avoid these foods in general and instead add more vegetables to your plate, particularly green leafy vegetables. These are full of antioxidants, vitamins and minerals which benefit your body, unlike the processed packet of zero-carb noodles.


There are so many natural low-carb food choices out there, easily accessible by anyone – for example, cauliflower rice. Cauliflower contains vitamin C, vitamin K, vitamin B6, riboflavin, magnesium, potassium and fibre. One serving of cauliflower contains roughly only 25 calories and 5g of starchy carbs and will fill you up just the same as one serving of zero-carb noodles (and will taste a lot better too!). Add variety and colour to your plate with a wide range of vegetables, and if you can afford organic all the better, as they will contain even more of those powerful vitamins and minerals to keep you slim, healthy and strong.

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