A weekly menu should feature low-carb meals because low-carb diets can help to manage high blood sugar as well as reduce the risk of developing diabetes, cardiovascular disease and metabolic syndrome. Regular low-carb meals can also help to reduce bad cholesterol levels and aid in losing weight.
Although there are many health benefits to low-carb meals and diets, drastically cutting carbs can have undesirable side effects such as weakness, fatigue, headache and constipation. Prolonged low-carb diets can have even more serious side effects ranging from bone loss due to vitamin deficiencies to chronic disease. Low-carb diets usually have a corresponding increase in protein and fat. The animal food sources that provide this added fat and protein can increase the risk of developing heart disease.
When planning a low-carb diet, avoid processed and refined carbohydrates such as sugar and flour with very little nutritional value. Fruits and vegetables contain carbs, but those that aren't starchy, such as leafy greens, avocado, green beans, broccoli, peppers and summer squash, are acceptable for a low-carb diet. In fact, most vegetables are suitable for such a diet, with the exception of peas, winter squash, potatoes, sweet potatoes and corn. Eat legumes and fruits in moderation.