KetoFood*This blog is NOT intended to endorse or recommend this type of diet. It is intended to give information on the how and why, my decision to proceed down this path and my personal experience during the process. I undertook this endeavor with my doctor’s supervision and the direction of a licensed clinical nutritionist.

I have been in the health and fitness industry for almost 28 years. During that time I have watched as many fitness and health fads and changes have taken place. The industry itself is wrought with an overabundance of popular trends not only for exercise but diet. These fads most of the time are simply temporary fashions promising the next best way to lose those extra 5 – 10 lbs., or to sculpt your body into the best shape, in the shortest amount of time.

Through the years, we as health and fitness professionals have become the initial demographic that these movements target, so that we in turn can share them with our clients. However, promoting these many and varied trends with little or no information on the evidence based research is not appropriate or professional. As a tenured health and wellness professional I make it a point to gather as much information as possible about a new fad or craze whether it be fitness or diet. Since I am not a licensed clinical nutritionist or dietician it is not within my scope of practice to recommend any diet, I simply share and report what has worked for me in the past and offer suggestions on reliable resources as well as give referrals to qualified diet and nutrition professionals.

So, I decided to have my own first hand experience with a low carb diet. To do so I enlisted the aid of a skilled licensed clinical nutritionist whom I know well and has touted the many virtues of a low carb high fat/ketogenic diet, and also involved my MD in this adventure.

My nutritionist asked for a copy of my most recent blood work from my medical files. After a thorough review of my history and a request for additional lab tests I was placed on a supplement regime in order to optimize my metabolism and ease my transition into this new lifestyle.

About two weeks after starting my new supplement program I then began to lower my carbohydrates. I mentally geared myself up for this process by outfitting my kitchen and refrigerator. I began eating grass fed red meat, free range lamb, wild or sustainably farmed salmon, as well as organic/free range chicken. I began to lower my daily carbohydrate intake to 100g or less. I used Google and my kitchen food scale to calculate my carbohydrate intake. I have also included medium chain triglyceride oil (MCT) in order to source the necessary building block for ketones that will gradually and eventually allow me to transition deriving my energy needs from carbohydrate/glucose to fat.

I stopped using nut and seed oils for cooking and moved to using ghee (clarified butter), and coconut oil instead. I started using olive oil for flavoring after cooking or on salad only. As a point of clarification my intention is not use olive oil at high heat. The following were the foods that I have begun to use for my daily carbohydrates: small amount of sweet potato, white basmati rice, onion, spinach, kale, blueberries, cherries and pineapple for a smoothie with pea protein. I removed all all nightshade vegetables from my diet in order to better manage inflammation: tomatoes, potatoes, eggplant, all peppers but black pepper, paprika. Most days I have successfully kept my carbs below 100 grams, many days I have gone lower than 50. This is a personal exploration in meeting my daily energy requirements from a low carb high fat diet (LCHF) in order to have a first hand experience how this shift in my macro nutrients affects my body composition, exercise stamina, mood and cognitive function, digestion and overall sense of well being.

And so the journey begins…

Stay tuned for the next installment.

 

 

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