Summary of part one:
In the last post we discussed ramping up the fat intake as the single best way to hurry the low-carb or keto adaptation along. I didn’t mention it in the previous post, but another little secret is to keep an eye on the protein intake. Too much protein will prevent the shift into ketoses because the liver will convert some of the protein into glucose – this glucose will then be used first and slow down the ketogenic process. Which, if course, prompts the question, how much protein is too much? As long as you’re getting your protein from meat, especially fatty cuts of meat, you’re probably okay.
http://www.proteinpower.com/drmike/saturated-fat/tips-tricks-for-starting-or-restarting-low-carb-pt-ii/
"Money" tip two:
As I said, you need to really crank up the fat intake to push yourself over the adaptation divide as quickly as possible. If you don’t like fatty cuts of meat, you can add a little medium-chain triglycerides (MCT) to your diet. MCT are absorbed more like carbohydrates and are used quickly by the body. They are almost never incorporated into the fat cells, so they burn quickly, and any extra that might be hanging around are converted to ketones. So, MCT will drive the ketone production process. And so will coconut oil if you prefer that.
You can find MCT oil at most health food or natural grocery stores. It has never bothered me, but some people can get a little nauseated if they take too much of it, so if you decide to give it a try, start out slowly. Or go with the coconut oil.
The rest of this post is a gold mine of information, and I recommend you read and re-read it. Electrolytes, bone broth, the criticality of magnesium, why it is great to lose water weight, and a host of other topics - Dr. Eades covers them and makes them "digestible" and directly applicable to your own or a loved one's low carb transition.
In the last post we discussed ramping up the fat intake as the single best way to hurry the low-carb or keto adaptation along. I didn’t mention it in the previous post, but another little secret is to keep an eye on the protein intake. Too much protein will prevent the shift into ketoses because the liver will convert some of the protein into glucose – this glucose will then be used first and slow down the ketogenic process. Which, if course, prompts the question, how much protein is too much? As long as you’re getting your protein from meat, especially fatty cuts of meat, you’re probably okay.
http://www.proteinpower.com/drmike/saturated-fat/tips-tricks-for-starting-or-restarting-low-carb-pt-ii/
"Money" tip two:
As I said, you need to really crank up the fat intake to push yourself over the adaptation divide as quickly as possible. If you don’t like fatty cuts of meat, you can add a little medium-chain triglycerides (MCT) to your diet. MCT are absorbed more like carbohydrates and are used quickly by the body. They are almost never incorporated into the fat cells, so they burn quickly, and any extra that might be hanging around are converted to ketones. So, MCT will drive the ketone production process. And so will coconut oil if you prefer that.
You can find MCT oil at most health food or natural grocery stores. It has never bothered me, but some people can get a little nauseated if they take too much of it, so if you decide to give it a try, start out slowly. Or go with the coconut oil.
The rest of this post is a gold mine of information, and I recommend you read and re-read it. Electrolytes, bone broth, the criticality of magnesium, why it is great to lose water weight, and a host of other topics - Dr. Eades covers them and makes them "digestible" and directly applicable to your own or a loved one's low carb transition.
No comments:
Post a Comment