Why cutting carbs is NOT the answer for fat loss

For years, the message has been drilled into us: Carbs are the problem.

Want to lose weight? Cut the bread. Skip the rice. Toss the potatoes. Even fruit somehow lands on the “bad” list.

But here’s what no one talks about: when you cut carbs, your body doesn’t just flip into “fat-burning mode.” It actually panics.

What Happens When You Cut Carbs Too Low?

When carbs disappear from your diet, your stress hormone—cortisol—shoots up. Cortisol is designed to help your body survive tough situations, but elevated levels for too long can:

• Slow down your metabolism

• Increase fat storage (especially around your belly)

• Leave you feeling puffy, tired, or “stuck” no matter how “clean” you eat

So instead of burning fat, your body holds onto it like it’s saving for a rainy day.

Why Carbs Aren’t the Enemy...

The truth? Carbs aren’t the villain here. Unbalanced blood sugar is. When your blood sugar spikes and crashes (hello, donut breakfast), your energy tanks, cravings kick in, and fat loss stalls.

But when you choose whole-food carbs—like oats, sweet potatoes, fruit, or rice—and pair them with protein AND fiber, something incredible happens:

• Your blood sugar stays steady

• Your energy stays high

• Your body stays in fat-burning mode

Carbs become fuel, not fat gain.

How to Make Carbs Work for You

The key isn’t cutting carbs—it’s choosing the right ones and balancing them. Think:

• Oats + protein powder + ground flaxseed

• Chicken + sweet potato

• Rice + salmon (or chicken, or beef)

• Greek yogurt + berries

This is how you support your metabolism, balance your hormones, and finally see the results you’ve been chasing.

👉 Want me to show you exactly how to fuel your body with the right carbs and protein? I created a free 7-Day Jumpstart Guide that lays it all out for you with meals, workouts, and simple tips to get results. Just click the link HERE to get started!