Ketosis is a metabolic state that happens when you consume a very low-carb, moderate-protein, high-fat diet that causes your body to switch from using glucose as its primary source of fuel to running on ketones. Ketones are produced when the body burns fat. They are primarily used as an alternative fuel source when glucose isn't available.
Keep carbs low
Eat more fat
Test ketones often
Overdoing protein is bad
Three primary reasons for entering a state of ketosis:
1. the metabolic superiority of fats as a fuel (compared to carb and glucose, ketones are the preferred fuel source for the muscles, heart, liver, and brain, it also burns cleanly)
2. the mental enhancement that takes place with adequate ketone levels
3. the greater health and longevity that come from controlling blood sugar levels
Ketosis(nutritional ketosis): when the body starts to use ketones (instead of glucose) and to burn fat
Ketoacidosis: a life-threatening condition in type 1 diabetics, when both ketones and blood sugar get too high.
Even some medical professionals confuse those two names and simply refuse ketosis because of ketoacidosis. As long as their blood sugar stays low, diabetics have nothing to fear from ketosis.
Eating a ketogenic diet lowers inflammation naturally.
When carb cravings hit, your body is really screaming for fat. Try a slice of full-fat cheese with grass-fed butter in the middle to satisfy cravings. Fat is the key to being full and satisfied. Eating fat helps stoke the flame of burning stored body fat.
Eat until you are satisfied, not stuffed.
Gathering together is about fellowship, not food.
A success story: Lynne eats lots of coconut oil, olive oil, butter, heavy cream, cream cheese, hard cheeses, whole eggs, and sometimes a few macadamia nuts.
Knowing the difference between how you feel in and out of ketosis is key. Use a blood ketone meter to get accurate readings (According to Volek and Phinney, to get the benefits of being in a state of NK, ketones need to measure between 0.5 and 3.0 millimolar). Encourage the production of ketones by paying attention to your hunger, eating enough food that you don't feel the need to eat again in two hours, and being careful not to eat until you are so stuffed that it hurts.
It takes 2-6 weeks to make the switch from being a sugar-burner to a fat-burner. The fat/protein/carb ratio is different for everyone. The author's wife got into ketosis with a ratio of 57/29/14 and about 1500 calories a day. Her average morning blood ketone level was 0.7 millimolar and average nighttime blood ketone level was 1.8 millimolar. The author started with 85/12/3, and shifted to 80/15/5, calorie intake 2300-2500 a day.
If you are hungry, eat something. Eat when hungry, drink when thirsty.
If you have any problems with your gall bladder, you may need to address them before beginning a ketogenic diet. Find a medical professional who is willing to work with you in positive manner and monitor your progress (lowcarbdoctors.blogspot.com). Here is a list of lab tests you can have run periodically to check your overall health:
1. Fasting insulin
2. Fasting blood glucose
3. Homocysteine
4. hsCRP (high-sensitivity C-reactive Protein, checks for signs of inflammation, the true culprit in heart disease, and a CT scan of your heart to look for any signs of disease)
5. NMR LipoProfile test (LDL particle size)
6. Standard lipid profile
7. Uric acid
8. Full thyroid panel
Make sure your HDL is above 50, ideally higher than 70 (consuming saturated fat helps get you there). Get your triglycerides under 100, ideally under 70 (cutting your carbohydrate intake does this best). Shifting your LDL particle size (determined by the NMR LipoProfile test) to mostly the large, fluffy kind (by eating low carb, high fat, ketogenic diet).
The liquid forms of sweetener are better. The book recommends liquid stevia.
Also: check out the good shopping list from chapter 19 and the recipe from chapter 20. Chapter 21 uses the recipes provides in the book for a 21-days kick start keto diet.
Carb:
Arugula Garlic Radishes Artichokes Green beans Raspberries Asparagus Jicama Rhubarb
Blackberries Kale Scallions Blueberries Leeks Shallots Bok choy Lemon Snow peas Broccoli Lettuce Spaghetti squash Brussels sprouts Lime Spinach Cabbage Mushrooms Strawberries Cauliflower Okra Summer squash Celery Onions Tomatoes Chicory greens Parsley Watercress
Cranberries Peppers Wax beans Cucumbers Pumpkin Zucchini Eggplant Radicchio
Protein:
Bacon (not turkey bacon) Kielbasa Beef jerky (watch out for added sugars) Pepperoni Beef ribs Pheasant Beef roast Pork chops
Bratwurst Pork ribs Chicken (choose the darkest cuts, skin on) Pork rinds Duck Pork roast Eggs (whole) Quail Fish (salmon, bass, carp, flounder, halibut, mackerel, sardines, trout) Salami Ground beef (not lean) Sausage Goose Shellfish (scallops, shrimp, crab meat, mussels, oysters) Ham Steak (the fattier the better, fat:protein should be 1:1 or higher)
Hot dog (Nathan’s brand is the best) Tuna Turkey (darker pieces are best) Veal
Fat:
Almonds Coconut oil
Almond butter Cream cheese Almond milk, unsweetened Dark chocolate (80 percent or higher) Almond oil Fish oil (Carlson brand is a fabulous cod liver oil) Avocado Flax seeds and oil (men should probably not consume this because of possible prostate cancer risks) Avocado oil Ghee Beef tallow Greek yogurt Blue cheese Heavy whipping cream Brazil nuts Lard
Butter (Kerrygold is a high-quality brand) Macadamia nut oil Cheese (cheddar, Colby, feta, mozzarella, provolone, ricotta, Swiss, and others) Macadamia nuts Chia seeds Mayonnaise (see recipe in chapter 20) Chicken fat Olive oil Coconut Pecans Coconut cream Pili nuts Coconut milk, unsweetened Pistachios Sour cream Sunflower seeds Walnuts