​Low-carb diets focus on reducing sugar and starch intake while emphasizing whole, nutrient-dense foods like animal meat and fat, fish, eggs, dairy, coconut oil (MCT) and non-starchy vegetables. Instead of relying on processed grains and sugars, a low-carb diet prioritizes natural, unprocessed foods that help maintain stable energy levels throughout the day.  Quite simply, all plants are 'carbs' (carbohydrates), and there is a large spectrum of low carb (think leafy greens) to high carb plants (anything grown beneath the ground, pumpkin and grains). Many people follow a ketogenic (keto) approach, which is a VERY low-carb, high-fat diet designed to shift the body’s metabolism away from carbohydrates and towards fat for energy.

When carb intake is low, the body produces ketones, an alternative fuel source made from fat, leading to a metabolic state called ketosis. This generally means people keep their total carbs to less than 50g, or 25g per day.  Some folks go as low as zero carbs per day - this is known as "Carnivore".  Research suggests that low-carb and ketogenic diets may support weight management, blood sugar control, brain function, digestive and metabolic health. Some studies also indicate benefits for reducing inflammation and improving cardiovascular markers. Many clinicians worldwide are helping their diabetic clients go into complete remission and medication free using prescriptive low carb diets.  While individual results vary, many people find that a well-formulated low-carb diet helps them feel more energized and satisfied.

For most of human history, our ancestors thrived on diets rich in animal protein, fats, and seasonal plant foods, with little to no access to refined carbohydrates. Hunter-gatherer societies, such as the Inuit, Masai, and Hadza, primarily consumed meat, fish, and small amounts of nuts, seeds and fibrous vegetation, adapting their diets to meet their environments and energy requirements.  The ketogenic state—where the body burns fat for fuel—was likely a natural and frequent metabolic condition during periods of food scarcity or reliance on high-fat diets. Early human evolution was shaped by this flexibility, allowing survival in diverse climates long before the advent of agriculture introduced grain-based and high carbohydrate diets.

In modern times, some traditional societies still follow ancestral low-carb eating patterns, providing insight into long-term metabolic health. Groups like the Inuit, who consume a diet high in fat and protein with minimal carbohydrates, historically exhibited low rates of obesity and metabolic disease before exposure to processed foods. Research on Paleolithic nutrition suggests that low-carb, high-fat diets were common among early humans, supporting stable blood sugar, cognitive function, and sustained energy. While agricultural advancements transformed human diets, the evolutionary preference for nutrient-dense, whole foods remains a key consideration in modern low-carb dietary approaches.