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Low-carbohydrate diets or low-carb diets are dietary programs that restrict carbohydrate consumption, often for the treatment of obesity or diabetes.

Foods high in easily digestible carbohydrates (e.g., sugar, bread, pasta) are limited or replaced with foods containing a higher percentage of fats and moderate protein (e.g., meat, poultry, fish, shellfish, eggs, cheese, nuts, and seeds) and other foods low in carbohydrates (e.g., most salad vegetables such as spinach, kale, chard and collards), although other vegetables and fruits (especially berries) are often allowed.

The amount of carbohydrate allowed varies with different low-carbohydrate diets.

A gluten-free diet (GFD) is a diet that strictly excludes gluten, a mixture of proteins found in wheat and related grains, including barley, rye, oat, and all their species and hybrids (such as spelt, kamut, and triticale).

The inclusion of oats in a gluten-free diet remains controversial.

Oat toxicity in people with gluten-related disorders depends on the oat cultivar consumed because the immunoreactivities of toxic prolamins are different among oat varieties.

Furthermore, oats are frequently cross-contaminated with other gluten-containing cereals.

The Paleolithic diet (also called the paleo diet, caveman diet or stone-age diet) is based mainly on foods presumed to have been available to Paleolithic humans.

Wide variability exists in the way the diet is interpreted.

However, the diet typically includes vegetables, fruits, nuts, roots, meat, and organ meats while excluding foods such as dairy products, grains, sugar, legumes, processed oils, salt, and alcohol or coffee.

The diet is based on avoiding not just modern processed foods, but rather the foods that humans began eating after the Neolithic Revolution when humans transitioned from hunter-gatherer lifestyles to settled agriculture.

The ideas behind the diet can be traced to Walter Voegtlin, and were popularized in the best-selling books of Loren Cordain.

Health is the level of functional and metabolic efficiency of a living organism.

In humans it is the ability of individuals or communities to adapt and self-manage when facing physical, mental or social changes.

The World Health Organization (WHO) defined health in its broader sense in its 1948 constitution as "a state of complete physical, mental, and social well-being and not merely the absence of disease or infirmity." This definition has been subject to controversy, in particular as lacking operational value, the ambiguity in developing cohesive health strategies, and because of the problem created by use of the word "complete".

Other definitions have been proposed, among which a recent definition that correlates health and personal satisfaction.