{"id":653921,"date":"2024-04-08T13:37:07","date_gmt":"2024-04-08T11:37:07","guid":{"rendered":"https:\/\/www.livebetter.eu\/?p=653921"},"modified":"2026-03-19T17:44:06","modified_gmt":"2026-03-19T16:44:06","slug":"low-carb-the-most-appropriate-nutrition-for-the-human-species","status":"publish","type":"post","link":"https:\/\/staging2.livebetter.eu\/en\/low-carb-lalimentazione-piu-appropriata-alla-specie-umana\/","title":{"rendered":"LOW-CARB THE MOST APPROPRIATE DIET FOR THE HUMAN SPECIES?"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container has-pattern-background has-mask-background nonhundred-percent-fullwidth non-hundred-percent-height-scrolling section-detail1\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-padding-right:40px;--awb-padding-left:40px;--awb-padding-right-small:5px;--awb-padding-left-small:5px;--awb-margin-top:-5%;--awb-margin-top-small:-5%;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:0px;--awb-spacing-left-large:2.56%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\" style=\"--awb-font-size:18px;--awb-line-height:1.5;\"><p style=\"margin: 0 0 20px 0\"><strong>WHY LOW-CARB?<\/strong><\/p>\n<p>Today I would like to explain why the products I create are mainly low carb.<\/p>\n<p>Since I was 9 years old I have had a strange relationship with food: I have always used it to appease \u201cuncomfortable\u201d emotions (sadness, anger, boredom, etc...). I have tried all possible and imaginable diets and since I am a very curious person in the process I have always studied a lot about nutrition.<\/p>\n<p>I find it somewhat puzzling that even today there are such different positions on what is the optimal nutrition for human beings. For a lay person, such divergent positions by experts creates great confusion.<\/p>\n<p>Therefore, I would like to share with you the reasoning that has led me to firmly believe that a low-carbohydrate diet is most appropriate for humankind.<\/p>\n<p>WARNING: I am not a doctor, nutritionist or dietician. I am just a human being in search of an answer: what is the most appropriate nutrition for the human species? I also believe that those who produce food have a duty to ask whether their products are well structured for human beings.<\/p>\n<p>FOREWORD: Our knowledge is constantly evolving along with our scientific discoveries, so I urge you to always keep an open mind.<\/p>\n<p>Note: The numbers in parentheses (X) refer to the sources of the information given in the bibliography at the end of the article.<\/p>\n<p><strong>HOW WE ARE MADE<\/strong><\/p>\n<p>The human body is composed of <a href=\"https:\/\/www.britannica.com\/science\/human-nutrition\/BMR-and-REE-energy-balance\" target=\"_blank\" rel=\"noopener\">(1)<\/a><\/p>\n<ul>\n<li>62% water<\/li>\n<li>16% fat (varies between men and women)<\/li>\n<li>16% proteins<\/li>\n<li>6% minerals<\/li>\n<li>1% carbohydrates<\/li>\n<\/ul>\n<p>So my reasoning is, if my body is composed of 1% of carbohydrates, why do the official guidelines recommend that our diet be composed of about 60% of carbohydrates? <a href=\"https:\/\/www.crea.gov.it\/documents\/59764\/0\/Dossier+LG+2017_CAP10.pdf\/627ccb4d-4f80-cc82-bd3a-7156c27ddd4a?t=1575530729812\" target=\"_blank\" rel=\"noopener\">(2)<\/a><\/p>\n<p><img decoding=\"async\" src=\"https:\/\/staging2.livebetter.eu\/wp-content\/uploads\/2024\/04\/low-carb-lalimentazione-piu-appropriata-alla-specie-umana1.jpg\" alt=\"\" \/><\/p>\n<p>Often the answer I hear is \u201ccarbohydrates provide us with energy.\u201d If this is the reason, then fats are an exponentially better energy source, in fact they provide us with more than twice as much energy as carbohydrates: 9 kcal per gram versus 4 kcal per gram for carbohydrates and protein.<\/p>\n<p>In addition to being less energy-efficient than fats, carbohydrates have another huge problem: they are the macronutrients that raise blood sugar, or blood glucose concentration, more than any other. Protein and fats also raise blood sugar but significantly less than carbohydrates (fats raise it the least of all). <a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC2386677\/\" target=\"_blank\" rel=\"noopener\">(3)<\/a><\/p>\n<p><strong>CARBOHYDRATES = SUGARS<\/strong><\/p>\n<p>The reason why carbohydrates raise blood sugar is very simple: they are composed of one or more sugar molecules. In fact, they are also called carbohydrates, from the Greek glucos, meaning sweet.<\/p>\n<p>Grains, fruits, vegetables, legumes, and sugars are considered carbohydrates.<\/p>\n<p>Carbohydrates are divided into SIMPLE and COMPLETE depending on how many sugar molecules make them up. The simpler they are, the faster they will be digested and thus the faster they will be absorbed into the bloodstream raising blood sugar.<\/p>\n<p>To understand:<\/p>\n<ul>\n<li>Simple carbohydrates are the various sugars: white, whole-wheat, coconut, date, agave, etc.<\/li>\n<li>complex carbohydrates are grains and legumes<\/li>\n<\/ul>\n<p>Fruits and vegetables are considered simple carbohydrates because they contain sugar molecules; however, they also contain fiber, which slows digestion and thus decreases the rate of sugar absorption.<\/p>\n<p>But how, legumes are not protein??? No, foods are assigned to a certain macronutrient group (carbohydrate, protein, fat) based on the macronutrient present in % greater: legumes contain mainly carbohydrates (about 60%). Exceptions are soybeans, which contain only 30% of carbohydrates, and peanuts, which contain only 25% of carbohydrates. This information will probably surprise even you, but it is indeed true: peanuts are legumes <a href=\"https:\/\/www.lacucinaitaliana.it\/news\/in-primo-piano\/arachidi-sono-legumi-proprieta-e-idee-in-cucina\/?refresh_ce=\" target=\"_blank\" rel=\"noopener\">(4)<\/a> And in fact they grow in a pod.<\/p>\n<p><strong>INSULIN<\/strong><\/p>\n<p>When blood glucose concentration is too high, our body produces insulin, a hormone produced by the pancreas. Insulin takes the excess glucose in our blood and stores it as glycogen.<\/p>\n<p>Glycogen represents our glucose stores. It is found in the liver and muscles, and we have stores for about 2,000 calories (a woman's daily energy requirement).<\/p>\n<p>If glycogen stores are full, insulin has only one other place to put glucose: triglycerides, or body fat.<\/p>\n<p><strong>INSULIN RESISTANCE<\/strong><\/p>\n<p>When our body repeatedly keeps producing insulin, our cells can become insulin-resistant, that is, no longer respond effectively to the message carried by insulin. This means that the pancreas will have to produce more insulin to remove excess glucose. In the long run, this overwork will wear down the pancreas, which will stop producing insulin and we will become diabetic.<\/p>\n<p>Insulin resistance is already present 10 to 15 years before we develop diabetes. If we catch it in time, a simple change in lifestyle <a href=\"https:\/\/www.ncbi.nlm.nih.gov\/books\/NBK507839\/\" target=\"_blank\" rel=\"noopener\">(5)<\/a> Could prevent us from becoming diabetic:<\/p>\n<ul>\n<li>Calorie restriction (very often insulin resistance is also associated with excess body fat)<\/li>\n<li>low-carbohydrate diet<\/li>\n<li>physical activity<\/li>\n<\/ul>\n<p><strong>OUR HEALTH<\/strong><\/p>\n<p>Each year, the American Diabetes Association publishes a Banting Lecture where a diabetes expert presents on a relevant topic.<\/p>\n<p>In 1988 the topic was \u201cthe role of insulin resistance in human disease\u201d where Gerald Reaven, endocrinologist and professor emeritus at Stanford University, proposed his theory: insulin resistance is the common cause of obesity, diabetes and hypertension<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/3056758\" target=\"_blank\" rel=\"noopener\">(6)<\/a><\/p>\n<p>Fun fact: From this lecture by Professor Reaven was born in later years the term<br \/>\n\u201cmetabolic syndrome.\u201d.<\/p>\n<p>Today, more and more researchers believe that insulin resistance is the cause of many more diseases<a href=\"https:\/\/www.insuliniq.com\/dr-ben-bikman-book-why-we-get-sick\" target=\"_blank\" rel=\"noopener\">(7)<\/a><\/p>\n<ul>\n<li>Hypertension and thus cardiovascular disease<\/li>\n<li>Neurological diseases<\/li>\n<li>Infertility<\/li>\n<li>Tumors<\/li>\n<li>Aging<\/li>\n<li>Nonalcoholic hepatic steatosis (fatty liver)<\/li>\n<li>Metabolic syndrome<\/li>\n<li>Kidney failure<\/li>\n<li>Obesity<\/li>\n<li>Diabetes<\/li>\n<li>Inflammation<\/li>\n<\/ul>\n<p>Unfortunately, however, even today (it's been 33 years!!!) for doctors public enemy number one is cholesterol... when in fact fixing insulin resistance would improve so many aspects related to our health, even atherosclerotic plaques.<\/p>\n<p><strong>REFLECTION<\/strong><\/p>\n<p>During the live broadcast on PNEI and the role of stress in our health, Dr. Davide Gottardiello, talking about the ketogenic diet, made a very interesting observation, \u201cHave you ever wondered why our body has 7 hormones that raise blood sugar (glucagon, GH, cortisol, progesterone, estrogen, adrenaline, thyroxine <a href=\"https:\/\/www.my-personaltrainer.it\/fisiologia\/ormoni-iperglicemizzanti.html\" target=\"_blank\" rel=\"noopener\">(8)<\/a>) and only one hormone that lowers it (insulin)?\u201d<\/p>\n<p>Since our bodies are the result of millions of years of evolution (the genus Homo has existed for about 2.5 million years <a href=\"https:\/\/it.wikipedia.org\/wiki\/Homo\" target=\"_blank\" rel=\"noopener\">(9)<\/a>) the answer that comes to me is: probably our body was more often in the condition of having to raise blood sugar than lower it.<\/p>\n<p>And this reflection has only strengthened my belief that a low-carb diet is best suited for human beings.<\/p>\n<p>Also because agriculture, and therefore the consumption of grains and legumes, came into being only 10,000 years ago. So for 99.6% of our evolution (genus Homo) we have not eaten either (if we consider only our species Homo Sapiens then we have not eaten grains and legumes for 96% of our evolution).<\/p>\n<p><strong>SLIMMING<\/strong><\/p>\n<p>Very last point: I guess you have realized that as you get older you gain weight more easily. This, too, is due to insulin resistance created by a diet too high in carbohydrates.<\/p>\n<p>It is not written in our genes that as we age we are destined to gain weight. Do you want an example? Go see photos of the few remaining hunter gatherer peoples: old people are not fat!!!<\/p>\n<p>We tend to gain weight simply because our diet sends our pancreas into overdrive, which produces too much insulin, and insulin is a hormone that promotes fat storage.Want proof? Insulin lipodystrophy: a buildup of fatty tissue in the areas where we inject insulin.<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/staging2.livebetter.eu\/wp-content\/uploads\/2024\/04\/low-carb-lalimentazione-piu-appropriata-alla-specie-umana2.jpg\" alt=\"\" \/><br \/>\n<strong>ICING ON THE CAKE<\/strong><\/p>\n<p>Let's find out the many benefits of a low-carb diet:<\/p>\n<ul>\n<li>Sense of satiety and reduced appetite<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/17228046\/\">(10)<\/a><\/li>\n<li>Abdominal fat reduction<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/15533250\/\">(11)<\/a><\/li>\n<li>Reduction in blood triglycerides(<a href=\"https:\/\/jamanetwork.com\/journals\/jamainternalmedicine\/fullarticle\/217514\">12<\/a>,<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/16424116\/\">13<\/a>)<\/li>\n<li>Increased HDL cholesterol(<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/10584043\/\">14<\/a>,<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/1386252\/\">15<\/a>,<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/12716665\/\">16<\/a>)<\/li>\n<li>Reduced blood glucose and insulin levels(<a href=\"https:\/\/nutritionandmetabolism.biomedcentral.com\/articles\/10.1186\/1743-7075-2-34\">17<\/a>,<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/16403234\/\">18<\/a>)<\/li>\n<li>Reduced blood pressure(<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/16409560\/\">19<\/a>,<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/17341711\/\">20<\/a>)<\/li>\n<li>Improved metabolic syndrome(<a href=\"https:\/\/nutritionandmetabolism.biomedcentral.com\/articles\/10.1186\/1743-7075-2-31\">21<\/a>,<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/18370662\/\">22<\/a>)<\/li>\n<li>Decrease in small and dense LDL cholesterol<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/16424116\/\">(23)<\/a><\/li>\n<\/ul>\n<p>These are the benefits reported by studies; it is not certain that everyone experiences them all because we are all different and therefore our bodies react differently.<\/p>\n<p>Let's close on a high note with a nice cherry on top: low carb regimens allow you to lose more weight than low fat regimens <a href=\"https:\/\/www.healthline.com\/nutrition\/23-studies-on-low-carb-and-low-fat-diets\" target=\"_blank\" rel=\"noopener\">(24)<\/a>.<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/staging2.livebetter.eu\/wp-content\/uploads\/2024\/04\/low-carb-lalimentazione-piu-appropriata-alla-specie-umana3.jpg\" alt=\"\" \/><\/p>\n<p>Un\u2019ottimo modo per provare a mangiare low-carb \u00e8 Olistica, il progetto di Claudia  @vitalmentebio. Ogni stagione Claudia propone un percorso di 3 settimane con un men\u00f9 low-carb stilato dalla dottoressa Manuela Rigo. Per avere maggiori informazioni su quando comincier\u00e0 la prossima Olistica e come fare per partecipare, seguite Claudia su  Instagram oppure iscrivetevi alla sua <a href=\"https:\/\/www.vitalmentebio.com\/\" target=\"_blank\" rel=\"noopener\">newsletter<\/a>.<\/p>\n<p><a class=\"fusion-button button-flat fusion-button-default-size button-default fusion-button-default button-1 fusion-button-default-span fusion-button-default-type\" href=\"https:\/\/staging2.livebetter.eu\/wp-content\/uploads\/2024\/04\/perche-prodotti-low-carb-livebetter.pdf\" target=\"_blank\" rel=\"noopener noreferrer\"><span class=\"fusion-button-text\">DOWNLOAD THE PDF OF THIS ARTICLE<\/span><\/a><\/p>\n<p><strong>BIBLIOGRAPHY<\/strong><\/p>\n<ol>\n<li><a href=\"https:\/\/www.britannica.com\/science\/human-nutrition\/BMR-and-REE-energy-balance\" target=\"_blank\" rel=\"noopener\">https:\/\/www.britannica.com\/science\/human-nutrition\/BMR-and-REE-energy-balance<\/a><\/li>\n<li><a href=\"https:\/\/www.crea.gov.it\/documents\/59764\/0\/Dossier+LG+2017_CAP10.pdf\/627ccb4d-4f80-cc82-bd3a-7156c27ddd4a?t=1575530729812\" target=\"_blank\" rel=\"noopener\">https:\/\/www.crea.gov.it\/documents\/59764\/0\/Dossier+LG+2017_CAP10.pdf\/627ccb4d-4f80-cc82-bd3a-7156c27ddd4a?t=1575530729812<\/a><\/li>\n<li><a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC2386677\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC2386677\/<\/a><\/li>\n<li><a href=\"https:\/\/www.lacucinaitaliana.it\/news\/in-primo-piano\/arachidi-sono-legumi-proprieta-e-idee-in-cucina\/?refresh_ce=\" target=\"_blank\" rel=\"noopener\">https:\/\/www.lacucinaitaliana.it\/news\/in-primo-piano\/arachidi-sono-legumi-proprieta-e-idee-in-cucina\/?refresh_ce=<\/a><\/li>\n<li><a href=\"https:\/\/www.ncbi.nlm.nih.gov\/books\/NBK507839\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.ncbi.nlm.nih.gov\/books\/NBK507839\/<\/a><\/li>\n<li><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/3056758\" target=\"_blank\" rel=\"noopener\">https:\/\/pubmed.ncbi.nlm.nih.gov\/3056758<\/a><\/li>\n<li><a href=\"https:\/\/www.insuliniq.com\/dr-ben-bikman-book-why-we-get-sick\">https:\/\/www.insuliniq.com\/dr-ben-bikman-book-why-we-get-sick<\/a><\/li>\n<li><a href=\"https:\/\/www.my-personaltrainer.it\/fisiologia\/ormoni-iperglicemizzanti.html\" target=\"_blank\" rel=\"noopener\">https:\/\/www.my-personaltrainer.it\/fisiologia\/ormoni-iperglicemizzanti.html<\/a><\/li>\n<li><a href=\"https:\/\/it.wikipedia.org\/wiki\/Homo\" target=\"_blank\" rel=\"noopener\">https:\/\/it.wikipedia.org\/wiki\/Homo<\/a><\/li>\n<li><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/17228046\/\" target=\"_blank\" rel=\"noopener\">https:\/\/pubmed.ncbi.nlm.nih.gov\/17228046\/<\/a><\/li>\n<li><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/15533250\/\" target=\"_blank\" rel=\"noopener\">https:\/\/pubmed.ncbi.nlm.nih.gov\/15533250\/<\/a><\/li>\n<li><a href=\"https:\/\/jamanetwork.com\/journals\/jamainternalmedicine\/fullarticle\/217514\" target=\"_blank\" rel=\"noopener\">https:\/\/jamanetwork.com\/journals\/jamainternalmedicine\/fullarticle\/217514<\/a><\/li>\n<li><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/16424116\/\" target=\"_blank\" rel=\"noopener\">https:\/\/pubmed.ncbi.nlm.nih.gov\/16424116\/<\/a><\/li>\n<li><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/10584043\/\" target=\"_blank\" rel=\"noopener\">https:\/\/pubmed.ncbi.nlm.nih.gov\/10584043\/<\/a><\/li>\n<li><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/1386252\/\" target=\"_blank\" rel=\"noopener\">https:\/\/pubmed.ncbi.nlm.nih.gov\/1386252\/<\/a><\/li>\n<li><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/12716665\/\" target=\"_blank\" rel=\"noopener\">https:\/\/pubmed.ncbi.nlm.nih.gov\/12716665\/<\/a><\/li>\n<li><a href=\"https:\/\/nutritionandmetabolism.biomedcentral.com\/articles\/10.1186\/1743-7075-2-34\" target=\"_blank\" rel=\"noopener\">https:\/\/nutritionandmetabolism.biomedcentral.com\/articles\/10.1186\/1743-7075-2-34<\/a><\/li>\n<li><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/16403234\/\" target=\"_blank\" rel=\"noopener\">https:\/\/pubmed.ncbi.nlm.nih.gov\/16403234\/<\/a><\/li>\n<li><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/16409560\/\" target=\"_blank\" rel=\"noopener\">https:\/\/pubmed.ncbi.nlm.nih.gov\/16409560\/<\/a><\/li>\n<li><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/17341711\/\" target=\"_blank\" rel=\"noopener\">https:\/\/pubmed.ncbi.nlm.nih.gov\/17341711\/<\/a><\/li>\n<li><a href=\"https:\/\/nutritionandmetabolism.biomedcentral.com\/articles\/10.1186\/1743-7075-2-31\" target=\"_blank\" rel=\"noopener\">https:\/\/nutritionandmetabolism.biomedcentral.com\/articles\/10.1186\/1743-7075-2-31<\/a><\/li>\n<li><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/18370662\/\" target=\"_blank\" rel=\"noopener\">https:\/\/pubmed.ncbi.nlm.nih.gov\/18370662\/<\/a><\/li>\n<li><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/16424116\/\" target=\"_blank\" rel=\"noopener\">https:\/\/pubmed.ncbi.nlm.nih.gov\/16424116\/<\/a><\/li>\n<li><a href=\"https:\/\/www.healthline.com\/nutrition\/23-studies-on-low-carb-and-low-fat-diets\" target=\"_blank\" rel=\"noopener\">https:\/\/www.healthline.com\/nutrition\/23-studies-on-low-carb-and-low-fat-diets<\/a><\/li>\n<\/ol>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 fusion_builder_column_1_4 1_4 fusion-flex-column right-authorbox\" style=\"--awb-bg-size:cover;--awb-border-color:#000000;--awb-border-bottom:4px;--awb-border-style:solid;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:0px;--awb-spacing-left-large:7.68%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-margin-top-small:30px;--awb-spacing-right-small:1.92%;--awb-margin-bottom-small:20px;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-title title fusion-title-1 fusion-sep-none fusion-title-text fusion-title-size-three\" style=\"--awb-margin-top:0px;--awb-margin-top-small:0px;--awb-margin-right-small:0px;--awb-margin-bottom-small:0px;--awb-margin-left-small:0px;\"><h3 class=\"fusion-title-heading title-heading-left fusion-responsive-typography-calculated\" style=\"margin:0;--fontSize:38;line-height:1.2;\">Elena Luzi<\/h3><\/div><div class=\"fusion-text fusion-text-2\" style=\"--awb-font-size:16px;--awb-line-height:1.5;\"><p>Founder Live Better<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":105769,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[481],"tags":[],"class_list":["post-653921","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-approfondimenti"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>LOW-CARB L\u2019ALIMENTAZIONE PI\u00da APPROPRIATA ALLA SPECIE UMANA? | Live Better<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" 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