Drew Carey: Low Carb Celebrity Sex Symbol

Drew Carey goes low carb - loses weight and reverses his type 2 diabetes

According to People magazine, Drew Carey has dropped 80 lbs and reversed his Type-2 diabetes since starting a low carb diet back in January.

That’s 80 lbs in 7 months….or just over 11 lbs per month.

And no more diabetes.

How did Drew Carey Lose Weight?

“No carbs,” Carey says. “I have cheated a couple times, but basically no carbs, not even a cracker. No bread at all. No pizza, nothing. No corn, no beans, no starches of any kind. Egg whites in the morning or like, Greek yogurt, cut some fruit.”

hmmmm…yogurt & fruit. That doesn’t sound very low carb.

Sounds more like a healthy, sensible, totally achievable Mediterranean style of diet to me.

He snacks on fruit, and for dinner he’ll have grilled chicken and steamed vegetables and water. “I don’t drink anything but water,” he says. “No coffee, no tea, no soda.”


Equally important, he says, is keeping up his workouts. His secret: “Lots of cardio. About 45 minutes of cardio, at least 45 minutes of cardio. I’ve been kind of lazy like lately, so I’m not doing it 6 days a week, but I will be for this next month.”


All this discipline has gotten Carey from a size 44 pants to a 33-34, with his goal to lose another 10 lbs. and shrink to a size 32.


“I like being skinny,” says Carey. “I was sick of being fat on the camera. Really, I just got sick of it. Once I started losing weight, again, like once I started dropping a couple pant sizes, then it was easy ’cause once you see the results, then you don’t wanna stop.”


Once you see the results, then you don’t wanna stop.

Wise words, from a wise man……Drew Carey…..low carb celebrity sex symbol and weight loss motivator extrordinaire.



  1. That’s insane! He’s always been a larger guy but this change is incredible! Great for him!

  2. Does anyone ever slap these effing people and point out that there is no such thing as “no carb” and that the body only digests carbs and fat!? I mean you talk to people about complete and incomplete amino acids and their eyes glaze over, this stuff is not complex.

  3. I just wanted to say that it is terrible to be promoting the so called “low carb” diet. This can keep nutriant dense foods out of your diet. Just Eat Healthy! That is all that needs to be done. Use whole foods in your diet like unprocessed almonds, coconut oil, palm oil, fresh fruits and vegetables, coconut flour, almond flour, honey, organic butter, organic meats, lay low on wheat(processed or not)breads as these increase the harmful bacteria in you gut. Make sure you eat lots of real food!! No soybean oil, no canola oil, no sugar, no pre-packaged food! And then you can do all the cardio you want, you will look great and feel great-promise. Check out Elaine Gottschall B.A., M.Sc. for great info on eating better. She promotes health through the intestine and this really does work for everyone-whether you have problems or not.

  4. I don’t know about being a “sex symbol” but he looks great and much happier. His lower carb version kinda reminds me of David Letterman. 🙂

  5. Wow, some very strong opinions here, and all have good and valid points. Perhaps it would be better if everyone used, “Primal”, “Paleo” and “Low Ketogenic” eating. But here’s the catch; everyday people who aren’t familiar with this way of eating or aren’t in the nutritional field are not going to differentiate between “low carb” and “Primal”, “Paleo” and “Low Ketogenic” phrases yet. I know I wasn’t at first. I say, yet because it’s slowly making the way onto the market and people are starting to catch on about eating gluten free and staying away from gut irritating foods and insulin spiking foods, etc… I have found that society as a whole will tune out and stop listening 2 minutes into talking about it because it is A LOT of information. The point is, to get the word out and people will come. Most people are visual and lazy. They want the short version and to them, “low carb” and a skinny guy/celebrity seems to stop them long enough to look, listen and ask questions for a second. As I look at what he eats, he eats primarily Paleo/Primal with dairy included. It’s hard for people to change their way of eating if what they ate during their lifetime was gluten, grains, processed sugar and crap. As I see it, it didn’t take them a short amount of time to get where they are today and it’s definitely not going to take a short amount of time to change it all around completely. For me, I’m super excited that it’s catching on and people are hopping on board. If everyone wants to categorize it as a “fad” diet then by means do it, just know that it works and those people will be walking billboards of success.

  6. Tons of congratulations to Mr. Carey for his success! He obviously made tons of changes to his diet, and his discipline came through for him. 80 pounds in 7 months is truly awesome!

  7. Congrats to Drew

    Last time I really focussed on my low carb eating style, I went from a 36 to a 32″ waist in 3 months with no exercise, I had a trapped nerve in my leg.

    The usual doubters are here, low carb is not just living on meat. It involves eating loads of vegtables, plenty of protein, perhaps the odd glass of wine and fruit as a balanced part of your carb count.

    Low fat/ low sugar foods are just chemical soups. The choice is yours, eat real food and lower your carb count or stay a prisoner of the grain and sugar companies.

  8. As a salad oil, non-GMO canola oil isn’t that bad.It has a 2:1 Omega6:Omega3 ratio which is better than a lot of seed oils.

    However, due to it’s 30-37% Polyunsaturated fatty acid count, it shoul not be cooked with. The higher the PUFA content of an oil, the more delicate it is, and the more carefully it should be handled. This means it needs to be kept airtight and refrigerated.

    Canola oil is about 21% linoleic acid, and 7-10% alpha linolenic acid; and alpha-linolenic acid is an omega-3 PUFA which should NEVER be heated. The heating will cause the PUFAs to become oxidized which contributes to the oxidation of low-density lipoproteins (LDL) to create a form of cholesterol transporter in the blood that’s very unstable and atherogenic. Not good.

    Please note, I am not saying that a tbsp or two of canola is going to wreck your health. The biggest problem with canola and other fragile PUFA oils is that our consumption of them is out of proportion with our consumption of saturated and monounsaturated fats. Our bodies contain very little PUFAs and yet food manufacturers use a disproportionate amount of PUFAs (a lot of them oxidized or hydrogenated) in our processed foods.

    If we look back at the diets our grandparents ate, we see a lot of hearty “real food” type of eating with lower incidences of the lifestyle diseases we see today. Grandma used to make cookies with butter – today we make them with PUFA dominant oils

    Comparative properties of common cooking fats (per 100g)
    Total fat Saturated fat Monounsaturated fat Polyunsaturated fat Smoke point
    Sunflower oil 100g 11g 20g 69g 225 °C (437 °F)[a]
    Soybean oil 100g 16g 23g 58g 257 °C (495 °F)[a]
    Olive oil 100g 14g 73g 11g 190 °C (374 °F)[a]
    Corn oil 100g 15g 30g 55g 230 °C (446 °F)[a]
    Peanut oil 100g 17g 46g 32g 225 °C (437 °F)[a]
    Vegetable shortening (hydrogenated) 71g 23g (34%) 8g (11%) 37g (52%) 165 °C (329 °F)[a]
    Lard 100g 39g 45g 11g 190 °C (374 °F)[a]
    Suet 94g 52g (55%) 32g (34%) 3g (3%) 200°C (400°F)
    Butter 81g 51g (63%) 21g (26%) 3g (4%) 150 °C (302 °F)[a]

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