So far the Keto Diet’s no big deal.  I think that’s because I weaned down the carbs for 4 weeks prior, so there’s no drop in energy.  Even before I cut down my potatoes/bananas/corn/carrots etc ( I haven’t had grains in a few years, and sugar only once or twice a month), I’m pretty sure my body was good at burning fat ( not ketones, but fat), and I’m also pretty sure I don’t have Insulin Resistance.

If you’re thinking about a Keto Diet, then slowly switching is probably a whole lot easier ( physically and mentally) than suddenly switching.  Then again, if you’re in a Health Crisis, you might need to just jump in.

Check out my What I Eat page to see my meals from yesterday.  My weight this morning was 129.9, and I still tested NO on the ketone meter.  I’ve got to “overwhelm” my fatty acid conversion to Acetyl CoA for my liver to start producing ketones.  Maybe tomorrow!  If not, then Saturday or Sunday, I’ll have to start counting my carbs, fats, and proteins – ugg.  I’m trying to just see if I can get there intuitively first.

I had an email asking if I thought everyone needs to do a Ketogenic Diet.  NO!  But I do think EVERYONE should severely limit grains and sugars, everyone.  They’re not good, ever.

Everyone should also ditch the “low-fat” thinking.  Not just because good fats have enormous health benefits, or because low fat eating can cause brain and hormone problems, but because it’s INEFFECTIVE FOR WEIGHT LOSS.   Here’s a blurb from a Dr. Mercola post, look at the graph and note how weight has increased since the advent of “eat low fat”:

Let’s face it, if low-fat diets worked, the United States would be the healthiest nation on the planet—folks have been following them since the late 1970s! But if you look at the following graph, you can see that America’s waistline has done nothing but expand since then. There’s no telling how many people have been prematurely killed by following these flawed guidelines. Yet, despite mounting research to the contrary, low-fat diets are stillbeing pushed as “heart healthy” by the majority of nutritionists, cardiologists, and the like.