Low-carb dieting is another "trick" that allows people to stop eating so much sugar and carbohydrates (flours and starches and pastas) which greatly reduces caloric intake without jeopardizing vitamin, protein or essential oils (fats) losses. Most processed carbohydrate sources are not nutrient-dense foods and are not ideal, unless you are trying to store more energy for more significant periods of exertion (e.g. marathon, distance bicycling or days of long hiking).

Carbohydrates are not what makes people fat. Calories matter most. However, low-carb diets have been shown to improve fasting plasma glucose and insulin levels, cholesterol levels, blood triglycerides, preserve muscle mass during weight loss, and other health markers.

Low-carb dieting has side benefits for ultra-endurance athletes (increase in intramuscular triglycerides), but can negatively impact high intensity strength training by reducing muscle glycogen and forcing the body to convert protein into glucose, rather than use it for muscle building.