Why Low-Carb?

"You are not your own; you were bought at a price. Therefore honor God with your bodies." 

Why Low-Carb?

For most of us, the way we’ve been taught to eat (well-rounded, lots of 'healthy' whole grains, vegetables, and fruits, minimizing meats and fats) or reaching for prepacked convenience items that our overly-stressed busy lives have demanded—highly-processed, high-carb or low-fat (or both)—has left us feeling anything but healthy. Brain fog, low energy, mood swings, stubborn weight gain, fatigue, and hormone imbalance aren’t signs of failure; they’re signals that our bodies are struggling with what we’re feeding them.

I guide women back to a natural, nourishing way of eating—one that mirrors how our ancient ancestors lived—and thrived—for hundreds of thousands of years. Before modern agriculture and ultra-processed food, humans thrived on a diet rich in animal protein, healthy saturated fats, and just a bit of seasonal produce (but not the sugar-laden candy types of today; those didn't exist). They didn’t snack all day or rely on carb-heavy meals for energy. And they didn’t need handfuls of supplements to fill in nutritional gaps. They had muscular, toned, energetic bodies, clear-thinking large brains, and stable blood sugar.

A lower-carb way of eating helps your body become metabolically flexible—able to switch between burning carbs and fat for fuel. But if you're constantly feeding it sugar (even from so-called "healthy" carbs), it never learns how to burn fat efficiently. And when your diet includes both high carbs (glucose)  and fats—like the typical Standard American Diet (SAD)—your body faces a fuel conflict. It can burn fat and carbs, but since most people are carb-adapted, their bodies default to burning glucose. That leaves fat to be stored as body fat; that also goes for any excess glucose beyond what can be stored in muscles and the liver for short-term energy. This internal tug-of-war is known as the Randle Cycle—a natural defense mechanism to protect cells from fuel overload. Unfortunately, this natural protective process is often mislabeled as “insulin resistance.” Over time, this imbalance contributes to inflammation, stubborn fat gain, hormone disruption, and serious conditions like type 2 diabetes, heart disease, and non-alcoholic fatty liver disease (NAFLD). 

If you’ve spent time researching low-carb diets, you may have come across critics who claim that eating too few carbs can lower your production of sex hormones and thyroid hormones (and who wants that!?). And technically, that’s true — but here’s what they don’t explain.

When you eat low-carb, your body becomes more efficient. Systems that were previously struggling, overworked, or sluggish begin to function better. As a result, your body often needs less to do more — including producing hormones.

By eating in a way that honors your body’s natural design, you’ll experience better energy, deeper sleep, improved focus, and a calmer relationship with food. You’ll finally feel like your body is working with you, not against you.

I often hear people say, “We’re all different; what works for one may not work for another.” And while there’s some truth to that, those differences are usually quite minor — for instance, one person may be sensitive to dairy while another isn’t. The bigger picture is this: we’re all human, and we all share the same ancient human ancestry. That means we’re all subject to the same fundamental nutritional needs shaped by human evolution. 

Most importantly, I believe God created real food to nourish us—not fake food to confuse us. This is not a fad or a quick fix. It’s a return to the way we were meant to eat: simple, satisfying, and complete, stewarding our health and energy, so we can show up for ourselves, and for the people and purpose God has given us.