The Insulin Resistance Diet

Supported by many medical studies that have shown the correlation between weight gain and blood insulin levels, this diet carries greater authority and won’t make you cut out sugar or cards completely.
 

What it is: Created by Doctors Cheryle R. Hart and Mary Kay Grossman at a medical weight loss clinic, The Insulin Resistance Diet aims to control blood insulin levels and thus control the amount of fat the body stores.

How it works: According to the authors, food is turned into glucose by the body, and often more glucose than your body needs. Your pancreas release insulin, which stores this excess glucose as fat. Many people release too much insulin and store fat at a faster rate. This diet aims to counteract the fat-storing abilities of insulin by controlling insulin levels in the blood.
 

What you do: Practitioners can still eat carbs and some sweet foods, but they must “link” foods together to create balanced insulin and glucose levels. In other words, they pair carbs, proteins and good fats at every meal. Practitioners also eat every two to three hours to prevent highs and lows in blood sugar.
 

Benefits: The science correlating body fat with glucose and insulin is well documented. Since the concept can be somewhat confusing at first, the diet book luckily contains 45 recipes and tips for eating out.
 

Downside: Eating so often can be difficult for those with hectic schedules. Also, the diet is not designed for those with dietary restrictions such as dairy or wheat intolerance.