Weight Loss Isn't Just About Cutting Carbs or Fat, Doctor Says Quality is Key

Weight loss is not solely about cutting carbs or fats, but about the quality and ratio of macronutrients, according to Dr. Liu Hao-wen of Weiermei Clinic. He cites a review in "Nature Reviews Endocrinology" that challenges the past practice of demonizing single nutrients.

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We may have been blaming the wrong culprit all along.

Dr. Liu explains the concept of "protein leverage," suggesting that the human appetite system prioritizes protein. However, modern processed foods are often imbalanced, with low-quality protein, leading to overconsumption of "junk food" to meet the body's protein needs. This imbalance contributes to obesity and age-related diseases.

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The 'mixed ratio' and 'quality' of carbohydrates, fats, and proteins are the keys to determining whether we gain or lose weight.

He advises that persistent hunger may not be a lack of willpower but a result of the "hijacking" of biological instincts by industrial food production. Instead of obsessively counting calories or fearing carbohydrates, Dr. Liu recommends prioritizing "high-quality protein" in every meal. Satisfying the body's true nutritional needs, he says, will naturally calm false appetites.

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Our appetite system is biologically designed to 'prioritize the pursuit of protein.'

Dr. Liu emphasizes that weight loss is a journey of restoring nutritional balance, not just enduring hunger. He encourages a focus on balanced nutrition to achieve a healthier body.

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Sometimes you feel like you're never full, not because you lack willpower, but because the proportions of modern industrial foods have 'hijacked' your biological instincts.