Low-carbon diet is to improve overall health and lose weight by reducing carbohydrate intake in processed foods, while increasing fat and foods rich in protein. The effect of low-carbon diet is still controversial in the medical field. Supporters believe that low-carbon diet can reduce body weight (about 10% on average) and blood cholesterol level (about 5% on average) to some extent.

It reduces the risk of heart disease, but it is uncertain whether it will be effective in the long run. Opponents believe that few people can stick to a low-carbon diet for a long time, and the study found that only 1% people can stick to 19 months on average. Moreover, if low-carbon dieters eat less carbohydrates, they will eat more protein and fat, which runs counter to the health concept of medical and nutritional circles and is not suitable for patients with coronary heart disease, gout and kidney disease.

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Low-carbon diet appeared for the first time in 1972, Atkins's "Dr. Atkins's New Diet Revolution". Although the food category and intake were restrained, the body was balanced, but it caused a strong controversy in the medical field. And its effect is being further studied. The book "Handbook of National Energy Conservation and Emission Reduction" points out that each person wastes less than 0.5 kg of pork every year, which can save about 0.28 kg of standard coal.

The corresponding emission reduction of carbon dioxide is 0.7 kg. If the national average per capita pork waste is reduced by 0.5 kg per year, about 353,000 tons of standard coal can be saved and carbon dioxide can be reduced by 9 1. 1 10,000 tons per year. More data show that eating 1 kg beef is equivalent to emitting 36.5 kg of carbon dioxide; However, if you eat the same amount of fruits and vegetables, the carbon dioxide emission is only 1/9 of this value.

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