People want and need simpler solutions. And they need simpler dieting plans. Forget spending mega bucks on gourmet, hard-to-find items. Forget spending hours just to prepare meals. And forget counting, measuring, and weighing ingredients.

Either a low-carb plan fit into real-world lives, or it doesn’t. First we’ll take a look at some basic terms and definitions to help understand the science behind low-carb plans. Let’s see how many of the major players’ plans measure up.

Note that the contents here are not presented from a medical practitioner, and that any and all dietary planning should be made under the guidance of your own medical practitioners. This content only presents overviews of low-carb research for educational purposes and does not replace medical advice from a professional physician.

LOW-CARB, SLOW CARB

In a nutshell, there are two kinds of carbohydrates, simple and complex. Some refer to them as bad and good carbs, fast and slow digestion carbs and other possibly confusing lingo. Here’s the scoop.

SIMPLE CARBS

Foods with simple or refined carbohydrates most often have a low nutrient content and a high-glycemic index. They are quick to digest and can cause blood sugar to soar then fall dramatically within a short span of time. In order to keep the body running more healthy and stable, health advisors recommend that these type foods be limited.

Examples of these simple carbs are white bread, potatoes, bananas, and sugary treats like cookies, candy, cupcakes and cakes, and soda beverages like popular cola products.

COMPLEX CARBS

Foods with complex carbohydrates contain many nutrients and have a low- to moderate-glycemic index. Higher fiber content in these foods means slower digestion, which is healthier for the body. And these foods are considered good choices by health advisors.