There's a buzzword that's starting to garner attention, especially among those interested in dieting and health: "Lo-Carb," which translates to "low-carbohydrate diet." The term "Lo-Carb" is advocated by the Food, Fun, and Health Association, whose representative director is Satoru Yamada, director of the Diabetes Center at Kitasato Institute Hospital. "Lo-Carb" advocates a more lenient carbohydrate restriction than the low-carb diet commonly used to treat diabetes. Diabetics experience significant increases in blood sugar levels, especially after meals and during fasting. Therefore, people must limit the amount of carbohydrates they consume in their meals to avoid elevating their blood sugar levels. This is why people choose low-carbohydrate diets. A low-carbohydrate diet is not only effective in improving diabetes, but also in preventing and eliminating obesity. What's more, it doesn't require people to avoid meat or fish, making it a great option for even foodies. Dr. Satoru Yamada, a medical doctor and well-known proponent of "Lo-Carb," offers the following clear definition: "The 'Lo-Carb' diet I advocate is to limit the total amount of carbohydrates consumed from food to 130g or less per day. This means you can consume 20-40g of carbohydrates at breakfast, lunch, and dinner, and 10g at snacks. The only thing you need to be careful about is carbohydrates. You can eat plenty of protein and fats, which do not raise blood sugar levels."

By the way, the carbohydrate content of major staple foods is as follows: 1 bowl of udon noodles = 52g, 1 slice of baguette = 15-20g, 1 slice of 6-slice bread = 27g, 1 bowl of rice = 55g. In other words, reducing the amount of staple foods you eat will lead to putting the 'Lo-Carb' diet into practice.

Hearing "less staple foods" may sound unsatisfying, but there is no doubt that the widespread adoption of the 'Lo-Carb' diet will help people become healthier. So, ahead of the boom, the 'Lo-Carb Gourmet Festival' was held. The festival's opening show, held at Maru Building over two days, July 17th and 18th, featured appearances by Dr. Yamada and chefs Hironobu Tsujiguchi, Takahiro Nakao, and Toshihiko Yoroizuka, creators of original low-carb foods and sweets. Chef Tsujiguchi, who invented the low-carb chocolate, commented, "When we launched it last Valentine's Day, it sold incredibly well, even without any advertising. I think that's proof that women are concerned about their boyfriends' health." Chef Nakao added, "In recent years, we've seen an increase in customers who need to watch their sugar intake, so we've started offering low-carb courses at our restaurant." Chef Yoroizuka also asked Yamada, "We eat to taste the food. I'd like to know the best way to reduce excess calories." When Yamada recommended exercise, Chef Tsujiguchi interrupted, "But exercise makes you hungry..." drawing laughter from the audience. Alongside the stage, sponsors Kirin Co., Ltd., Ezaki Glico Co., Ltd., Lawson Co., Ltd., and others set up booths promoting their "low-carb" products. Kirin, known for its popular low-carb drinks such as the Tanrei Green Label series, commented, "In the past, diet drinks were seen as something you had to endure for health reasons, rather than for their taste. Nowadays, they are popular for their pleasant taste and smooth texture, as well as their health benefits." Torigoe Flour Milling Co., Ltd., which supplies domestic wheat bran for Lawson's popular "bran bread" (low-carb bread containing bran), explained, "Low-carb diets have recently become increasingly popular among the general public. Cooking schools and other institutions offer classes specializing in low-carb recipes, and our flour is sometimes used." Incidentally, the "dancyu" diet magazine, featured in a corner of the festival venue, features 83 basic Japanese recipes focused on "low-carb."

Why not start a healthy lifestyle where you don't have to give up on food with "Lo-Carb," which combines deliciousness and health considerations to change your attitude towards carbohydrate restriction?