A large study conducted in France found that low carb diet is beneficial for your health.

H2 Test H23 test – H2 Bold H2 Bold

H3Text H3 Text – Bold Text Bold

The current thinking on the balance of the low carb diet is that a substantial quantity of fat should be eaten with the protein, although gorging it is not recommended as this may slow weight loss.¹

it can be challenging to figure out what to make for breakfast. If you’re used to reaching for the cereal box, the loaf of bread, or the packet of oatmeal, it can come as a bit of a shock to realize that you have to come up with a totally different breakfast plan. But don’t worry, there are a variety of low-carb breakfast foods.

So, what not to eat: breakfast cereals such as cornflakes and muesli, waffles with syrup, croissants and their ilk. The concept, brought about by continental Europe, of a sweet breakfast of pastries with chocolate and such, is out. Savory is in, especially in the form of what is known as the full English breakfast, with such great low carb options as bacon, eggs and sausages.

The Full English has had such a bad press in recent years due to the cholesterol-heart hypothesis which asserts that eating saturated fats and cholesterol leads to atherosclerosis, heart disease and death.

It has been given such names as “artery-busting”. The advocates of the low carb diet believe this is wrong: as long as you don’t eat bread with it, or potatoes, or toast, or baked beans, the fried bacon and eggs are good for your heart health. The debate rages on, but if you have chosen the low carb option then this is the way for you.

Sausages should be good quality, check the labels, or if you are out in a hotel, make sure they are the higher-end, really meaty sausages, not cheap pap filled with breadcrumb and fillers. Eggs should be free range and organic if possible. Bacon is better not pumped full of water so that it fries properly instead of stewing in its own juices.

Other ways of eating this low carb breakfast are in the form of an omelette, or scrambled eggs with lovely cream and butter, salt and pepper. If you are eating in a hurry (and do try to avoid this as much as possible) you can put fried bacon or sausage into an egg muffin the day before, and eat the muffins straight from the fridge the next morning.

All you do is combine 6 eggs, 60ml double cream and 60ml water, and whisk plenty of air in. In muffin tins put pieces of fried bacon or sausage, pour over the egg mixture and sprinkle grated cheese on top. Bake at 180 degrees for about 20 minutes. These faux muffins will puff up like souffles and are absolutely delicious, particularly cold the next day. Ideal for a low carb breakfast on the run!