Tag Archives: Keto Diet

With all the different types of weight-loss strategies available, it can be difficult to choose what the best method is, and what’s right for you.

What is Intermittent Fasting

One recently popular way to lose weight is through intermittent fasting, which is an eating pattern where a person will regularly alternate between time periods of fasting and eating. One main distinction that sets fasting methods apart from other weight-loss programs, is the fact that the focus is concentrated more on when you eat, rather than what you eat.

Having a specific time frame or window when you eat, and when you fast, allows the body a break from eating, since eating requires energy from your body to breakdown your foods, ect. Fasting is one way to retrain your body to learn to recognize when you are actually hungry and not just artificially satisfying your appetite. This is key for people that eat every two hours or enjoy frequent snacks.

The reduction in calorie intake (as a result of eating fewer meals) should result in weight loss, however it’s recommended not to compensate by indulging in more food than you regularly would eat after the fasting periods. Overeating would defeat the purpose and most likely not yield the desired effects of shedding any pounds.

There are different ways in which you can fast, below we highlight the three most common methods: the 16:8 regimen, the 5:2 plan, and the alternate day fasting diet.

Time-Restricted Fasting

There are different names (16/8, the 16 hour fast or Leangains protocol) but the method, regardless of the moniker, involves restricting your daily eating to an eight hour period, then fasting for sixteen hours between (i.e. 16 hours of no eating then 8 hours to eat). For example, “fasting” from 8PM until noon would be followed by an eating period from noon until 8PM.

In the journal Nutrition and Healthy Aging, a study on obese adults during a 12 week period found that an 16/8 hour time-restriction in eating patterns resulted in an intake of fewer calories, some weight loss, and lowered blood pressure scores.

The “Fast Diet”

This method involves eating low calories for two out of seven days and then eating a normal calorie intake for the other five days (also known as the 5:2 plan). Various sources indicate that the daily calorie intake, on the low calorie days, should be typically in the 500-600 calorie range. This method is found to be the easiest and sustainable since it is not really fasting, but instead just limiting your calorie intake for two days out of the week.

With this plan, there is no specific time frame within your “fast” day (“fasting” for this plan doesn’t involve not eating, rather how much you can eat). The intake during your fasting days, which should always be non-consecutive, will require that you budget your calories wisely as they are limited to the range mentioned above.

Again, the focus isn’t on the types of food you eat, although, generally and according to common sense, the foods should be “normal” (as in, not junk food), for best results.

“Fast Diet” was popularized by journalist Michael Mosley who authored a book of the same title.

Is it possible to eat normally, five days a week, and become slimmer and healthier as a result? Simple answer: yes. You just limit your calorie intake for two nonconsecutive days each week–500 calories for women, 600 for men. You’ll lose weight quickly and effortlessly with the FastDiet. Scientific trials of intermittent fasters have shown that it will not only help the pounds fly off, but also reduce your risk of a range of diseases from diabetes to cardiovascular disease and even cancer. “The scientific evidence is strong that intermittent fasting can improve health,” says Dr. Mark Mattson, Chief of the Laboratory of Neurosciences, National Institute on Aging, and Professor of Neuroscience, Johns Hopkins University. This book brings together the results of new, groundbreaking research to create a dietary program that can be incorporated into your busy daily life. Also Available on Amazon

Alternate Day Fasting / Eat-Stop-Eat

This approach alternates the fast days and normal days throughout the whole week. With the fast days following the same limited caloric intake as in the “Fast Diet”, approximately 500-600 calories per day. During the normal days, a person can eat whatever they want, which is the greatest benefit in trying this diet since there isn’t sustained feeling of deprivation from the foods that you love to eat.

Since the outcome of this “every-other-day” fasting routine is to do a partial fast (reduced calorie intake not a complete liquid-only diet) either three or four of the seven days, it has the effect of reducing the weekly calorie intake slightly more than the “Fast Diet”.

Click to Buy “The Every Other Day Diet” and at the same time help Lynxotic and All Independent Local Bookstores. Also Available on Amazon

Dr. Krista Varady has been researching intermittent fasting for over ten years and has written the widely popular title on the subject, “The Every Other Day Diet”.

That’s the satisfied declaration of a dieter who lost 41 pounds on the Every-Other-Day Diet. (And kept it off ) You too can expect dramatic results with this revolutionary approach to weight loss that is incredibly simple, easy, and effective. Created by Dr. Krista Varady, an associate professor of nutrition at the University of Illinois, the Every-Other-Day Diet will change the way you think of dieting forever. Among its many benefits:

It’s science-tested, science-proven. Dr. Varady has conducted many scientific studies on the Every-Other-Day Diet, involving hundreds of people, with consistently positive results published in top medical journals such as the American Journal of Clinical Nutrition and Obesity. Unlike most other diets, the Every-Other-Day Diet is proven to work. Also Available on Amazon.

Tips to keep it up

Click to Buy “The 4-Week Fast Metabolism Diet Plan” and at the same time help Lynxotic and All Independent Local Bookstores. Also Available on Amazon .

Feeling hungry will most likely be inevitable, and is the main side effect when fasting. These feelings are usually temporary as your body needs to adjust to new eating schedule.

Eating high fiber and / or high protein foods, such as fruits, vegetables, meats, nuts, beans and even high fiber chewable supplements, can ease the feelings of hunger during fasting. Drinking lots of water is another helpful tip.

Black coffee and tea can help with low energy, focus and concentration with the added perk that both have no calories.

** It is important to consult your doctor prior to any diet, especially for pregnant women or people that have diabetes, weight issues, and/or any other medical conditions that makes fasting inadvisable. **

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Books, Food and Cooking, Health, Health and Diet, Lifestyle

Dukan Diet Attack Phase food list and the various Keto Alternatives

March 29, 2022 Madison Santel

Deconstructing “Ketogenic”, “Keto” and “Ketosis”…

The Ketogenic Diet, popularly referred to as simply “Keto”, is on top of the list of many well-known ways in which people have lost weight by eating food low in carbs. The ketogenic diet isn’t actually anything new and has been utilized for centuries, most commonly used to help diabetes. The diet was also introduced in the 1920’s as treatment for epilepsy in children, as well as tested with people who have cancer, polycystic ovary syndrome (POS) and Alzheimer’s.

Yet, as a popular way to lose weight, Keto can’t take all the credit, since the rise in stature can be largely attributed to The Atkins Diet, which started around the 1970’s and commercialized the low-carb/high protein diet structure. Due to the initial success of The Atkins Diet, many other low carb diets and variations have been put on the map – such as Keto, Paleo, South Beach and The Dukan Diet to name just a few.

The four phases of the Dukan diet:

Attack Phase (1–7 days): You start the diet by eating unlimited lean protein plus 1.5 tablespoons of oat bran per day.
Cruise Phase (1–12 months): Alternate lean protein one day with lean protein and non-starchy veggies the next, plus 2 tablespoons of oat bran every day.
Consolidation Phase (5 days for every pound lost in phases 1 and 2): Unlimited lean protein and veggies, some carbs and fats, one day of lean protein weekly, 2.5 tablespoons of oat bran daily.
Stabilization Phase (indefinite): Follow the Consolidation Phase guidelines but loosen the rules as long as your weight remains stable. Oat bran is increased to 3 tablespoons per day.

The Attack Phase is primarily based on high-protein foods, as well as a few extras that provide low calorie options:

Lean beef, veal, venison, bison, and other game
Lean pork
Poultry without skin
Liver, kidney, and tongue
Fish and shellfish (all types)
Eggs
Non-fat dairy products (restricted to 32 ounces or 1 kg per day), such as milk, yogurt, cottage cheese, and ricotta
Tofu and tempeh
Seitan, a meat substitute made from wheat gluten
At least 6.3 cups (1.5 liters) of water per day (mandatory)
1.5 tablespoons (9 grams) of oat bran daily (mandatory)
Unlimited artificial sweeteners, shirataki noodles, and diet gelatin
Small amounts of lemon juice and pickles
1 teaspoon (5 ml) of oil daily for greasing pans

So what makes Keto different? The Keto diet stands out from the other low-carb diets because you eat a much higher fat content, which accounts for as much as 70-80% of your food intake and usually, in contrast to other low carb diets, involves also eating only a moderate amount of protein.

The general idea is for your eating plan to include more calories derived from proteins and fat and less from carbohydrates. With a low-carb diet, your body will eventually run out of fuel, usually taken from blood sugar (glucose), which will result in your body starting to break down proteins and fat for energy instead and that will result in weight loss. This metabolic process, described here in a nut-shell, is called ketosis.

Whether you want to just dip your feet in the pooland try out some Keto recipes, or go full hog (pun intended), we have provided some book titles on the most popular books relating to Keto.

What to Eat

Meat (Fish, Beef, Poultry)
Leafy Green Vegetables (Spinach, Kale)
Eggs and Diary (Cheese, Cream, Butter)
Oils
Nuts and Seeds
Avocados
Broccoli and Cauliflower
Berries
Water

What NOT to Eat

Bread (Flour, Wheat, Rice, Cereal)
Pasta
Starches (like Potatoes and Yams)
Sugar
high Fructose Corn Syrup
Corn
Legumes and Beans
Fruit (exception is Berries)
Soda
Milk (has milk sugar)

Being on a ketogenic diet is meant for the short term, rather than permanent, with the main focus being on losing weight and should not be done as a long-term lifestyle diet. This is because there have been some noted and potentially unhealthy takeaways from the diet; one that the diet heavily relies on red meat and other fat-rich processed, high-salt foods that are not optimum for daily consumption. In addition, there have not been enough long term studies to conclude if the the short-term results of weight loss will last or if, after resuming carb intake, the pound will be put right back on again.

As always, whenever choosing a specific elating plan, diet, or weight loss approach, keep in mind that everyone’s body is different and results will vary. Consulting an expert on the matter, like a registered dietitian or general practitioner, is highly recommended for the best guidance on what is best for you.

Keto-Evolution: Non Meat Options

Since The Keto Diet has been around for a long time, there’s no shortage of books and cookbooks on the topic. However there are now many new and different ways to incorporate Keto, with an offshoot of systems for non-meat eaters, including vegan and vegetarian options.

This is surprising, since when Keto comes to mind, it is normal first to picture high-protein animal products like meat, eggs and cheese at the forefront of what can be eaten on the diet. Knowing that you can have plant-based alternatives to choose from and incorporate for Keto is refreshing, and just might remove some of the biggest potential drawbacks mentioned above.

Ketotarian includes more than 75 recipes that are vegetarian, vegan, or pescatarian, offering a range of delicious and healthy choices for achieving weight loss, renewed health, robust energy, and better brain function. Dr. Will Cole comes to the rescue with Ketotarian, which has all the fat-burning benefits without the antibiotics and hormones that are packed into most keto diets.

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Food and Cooking, Health, Health and Diet, Lifestyle

German Bread History, Culture and Traditions

Video March 9, 2022 Kat Lee

There is a natural human tendency to crave comfort food during a time of stress, the feelings of baking and having the ability to feed and care for oneself was probably a very strong motivator. And what is more comforting than freshly baked, nay, home baked bread with a little butter and jam to beautify an afternoon spent at home. Even if the reason for being inside is not an ideal one.

Oddly, in the US and some other nations, bread and wheat products have been cast in the role of villain due to gluten intolerance and related illnesses. In the UK alone, in 2017, there were a reported 10% of the population suffering from some form of intolerance. Such a percentage would translate into tens of millions in the US.

Is bread really the culprit or is there something else going on?

As a disclaimer, let it be stated up-front that there are certainly many people who suffer from conditions such as Celiac Disease who have a very real, hereditary response to gluten which is very serious. Many of the rest of us, however, who are not in that category, may have a situation brought on by a completely different set of circumstances.

Regardless of exact statistics, intolerance to gluten is clearly a “thing”, particularly in the US. Many theories are out there as to the cause, including industrial bread manufacturing methods, suspect ingredients such as emulsifiers used in baking and pesticides on wheat farms. Some have even reported that when intolerant individuals travel to Europe, symptoms disappear, although they eat bread and other gluten containing foods.

An entirely different culture producing a drastically different result: German baking tradition

While American Style bread is also available in Germany, it is rare and not commonly sold in Bakeries but rather only in SuperMarkets. They call it “Toast-Bread” as it’s primary advantage is being square and machine cut, therefore a better fit for a common toaster than the various shapes and sizes of slices cut from what they consider “normal” loaves.

What is considered normal bread is, for example, never sold more than eight hours after baking (except at “day old” scavenger prices). The number of real bakeries, ones that take very seriously the task of making “the daily bread”, per capita is large compared to any US city. This can be dug up in statistics, but is easier to realize by just walking down any street in a German city. Literally every other shop is a small bakery with a dozen different types of bread that was baked that same morning.

Bakers up at 4am all across every town and city

Another factor is the wide range of fresh ingredients included. A short list of the types of bread and various ingredients is vast, and varies from region to region. Six hundred main bread types are well known and this does not include many specialty breads and rolls.

In addition to wheat, bread is often made with rye, barley, potato, oat, spelt, soy and other lesser known grains. Added seeds, nuts and fruit often include one or more of the following (partial list):

sunflower seeds
pumpkin seeds
poppy seeds
fled seeds
walnuts
raisins
currants
sesame seeds
olives
linseed
hazelnuts
almonds
oat flakes
whole gain groats
whey

In Germany, at any common bakery on the street, most, if not all of the items described above would be available on any given day. No need to go to a special, overpriced “organic” or “gourmet” bakery in some high end neighborhood. Just any average bakery will do.

Oddly, these same ingredients are often touted in online health advice articles – implying that there are health benefits to adding these “special” ingredients to one’s diet, all while other countries have had them as daily menu items for centuries if not thousands of years.

Taking all of the above into account, it should come as little surprise that, in the US, obscure health issues due to the lack or misuse of heretofore standard food items would be on the rise. In the case of gluten intolerance, it rises to practically epidemic proportions. Fixing this for any individual, short of taking residence outside the US, would require extra efforts and involve a possible increase in the cost of nourishment. However, considering the alternatives (suffering with a condition without a cure), it might be well worth it.