Episode 303: Tanya Stewart: Host Elle Russ chats with former high-conflict litigator Tanya Stewart about putting people’s lives back together.
Each week, select Mark’s Daily Apple blog posts are prepared as Primal Blueprint Podcasts. Need to catch up on reading, but don’t have the time? Prefer to listen to articles while on the go? Check out the new blog post podcasts below, and subscribe to the Primal Blueprint Podcast here so you never miss an episode.
This meal adds new flavors to the leftover short ribs from last week’s comfort food recipe—and pairs the ribs with a colorful slaw that offers a boost of probiotic magic.
It’s an easy, quick meal that balances the richness of short ribs with fish sauce and balsamic vinegar with the fresh crunchiness of a slaw sweetened (slightly) by our popular Primal Kitchen® Sesame Ginger Dressing. It’s a colorful and flavorful choice for a midweek dinner or a large dinner party.
Add the leftover ribs and broth from earlier companion recipe along with ginger, coconut aminos, fish sauce and balsamic vinegar to the Instant Pot.
Secure the lid and make sure the pressure release valve is set to “sealing.” Select the “manual” setting and set the cooking time for 5 minutes on high pressure. After the cooking time, do a quick release by moving the pressure release valve to “venting.”
While the ribs are in the Instant Pot, make the sesame ginger slaw.
As you get keto-adapted, most people find the inclination to snack (at least snack frequently) decreases. But that can take a bit of time. It’s not necessarily something to expect your first week (although some folks do begin to experience the change within a few days, provided they’re eating enough overall). Still, even the most long-term keto dieters will want a snack now and then—or will replace a meal with a snack because they’ve settled into a solid keto nutritional strategy and don’t always need three regular “meals” most days.
My theory is that meals, and particularly snacks, should be simple and easy. Few of us have time to make elaborate meals every day, and when we’re living into a new eating strategy, convenience matters. In that spirit, here are 20 keto snack ideas that take 5 minutes or less to make. Enjoy! And let me know your favorite—from this list or from your own keto or Primal practice.
1. Egg Coffee
An original Primal favorite is a great keto pick-me-up for morning or afternoon. Find the recipe here.
2. Soft- or Hard-boiled Egg
It doesn’t get much easier than this. Cook up a batch on Sunday, and you’ll be set for the week.
Make it as simple as you like. Mashed avocado, sea salt and lime juice do it for me, but sometimes I’ll throw in some canned green chilis, half a tomato, and some chopped red onion, garlic or cilantro.
4. Primal Kitchen® Protein Bar
I wanted a packaged keto snack to travel with, and these have become my favorite. (This variety has nine grams of total carbs.)
5. Tuna in Avocado Half
The fat of the avocado and Primal Kitchen Mayo with the protein of tuna make this one of the more filling snacks I turn to.
It’s the simple things, right? Splurge on a container of your favorite olive mix.
7. Spoonful of Artisana Coconut Butter
Just when I said it didn’t get any simpler… As I’ve shared before, this is one of my favorite go-to snacks.
8. Raw Veggies and Healthy Dip/Dressing
Anyone can put this together in containers for the week. And, yup, Primal Kitchen Dressings make it easier and more flavorful.
9. Leftover Chicken Wings
Savvy keto strategy: make enough wings for the play-off games on Sunday. Enjoy the leftovers during the week. Deep fry them in avocado oil (trust me on this…) and slather on your favorite BBQ sauce.
10. 5-Minute Salad
As most of you know, I’m a big fan of Big-Ass Salads for lunch, but a lighter (and quicker) snack salad is always a possibility. An easy one to put together is spinach, pecans, red onions, feta and Primal Kitchen Balsamic Dressing.
11. Leftover Steak Strips with Bell Pepper Strips and Steak Sauce
As you and millions of other people embark on new dietary journeys, you’re going to hear a ton about calories.
“Calorie counting is everything.”
“If you aren’t counting calories, you won’t lose weight.”
“Just eat less calories than you expend.” For one, it’s “fewer.” Two, that’s not the whole picture.
These statements aren’t wrong exactly, but they offer an overly simplistic picture of the relationship between weight loss and calories. They ignore context. And context is everything, especially when you’re talking about calories and weight loss.
Most people (even many scientists) believe that the body composition challenge is a relatively simple equation: to lose weight you must reduce calories (either eat less or burn more), to gain weight you must add calories (eat more or burn less), and to maintain weight you keep calories constant (eat and burn identical amounts). Calories in over calories out.
Right away, it sounds preposterous. Are people really maintaining perfect caloric balance by dutifully tracking and comparing their intake to their burn? Are they walking six fewer steps lest they lose an extra ounce off their midsection?
Are All Calories the Same?
The truth is, it’s more like a complex equation where you have to factor in many other very important variables:
Am I getting calories from fat, protein, or carbs?
Am I getting my calories through whole foods or refined processed foods?
Are my glycogen stores full or empty?
When’s the last time I exercised?
Am I insulin-sensitive or insulin-resistant?
Am I trying to lose “weight” or lose fat?
How’s my stress level?
Am I sleeping enough?
The answers to all those questions (and more) affect the fate of the calories we consume. They change the context of calories.
Ideally, all that complexity is handled under the hood. That’s how it works in wild animals. They don’t calorie count. They don’t think about what to eat or how to exercise. They just eat, move, sleep, and somehow it all works. I mean, they die, often violently, but you don’t see obese, metabolically-deranged wildlife—unless the obesity and metabolic derangement is physiological, as in bears preparing to hibernate. Somehow they figure it out. They’ve delegated the complex stuff to their subconscious.
This is generally true in “wild humans,” too. Hunter-gatherer groups by and large did not and do not show any evidence of metabolic derangement, obesity, or the other degenerative trappings of modern humans living in civilization. They are fully human in terms of physiology, so it’s not that they have special genetic adaptations that resist obesity. They’re living lifestyles and eating diets more in line with our evolutionary heritage. They’re moving around all the time, not going through drive throughs. They’re eating whole unprocessed foods that they have to procure, catch or kill.
What they don’t have is the ridiculous concept of calories and macronutrients floating around in their heads, informing their dietary choices. They don’t even think about food in terms of calories, or movement in terms of calories expended. Metabolically speaking, they consume their calories in the proper context.
But you? You might have to think about context. You might have to answer those questions and create the proper context.
Most people do not think about context. They home in on the number of calories the food database claims the food they’re eating contains, plot it against the numbers of calories the exercise database claims the exercise they’re doing expends, and then wonder why nothing’s working. That’s why “dieting doesn’t work”—because, as practiced in accordance with the expert advice from up high, it doesn’t. Almost invariably, the people who see great results from strict calorie counting, weighing and balancing, those types who frequent online weight lifting forums and have the freedom to spend hours perfecting their program, have the other relevant variables under control without realizing it.
They’re younger, with fewer responsibilities—and less stress and fewer disruptions to their sleep.
They’re lifting weights and training religiously, creating huge glycogen sinks and maintaining optimal insulin sensitivity.
They’re eating a lot of protein, the macronutrient that curbs hunger and increases energy expenditure the most.
They’re eating mostly whole foods.
They’ve had less time on this earth to accumulate metabolic damage.
Not everyone is so lucky.
Fat burning, glucose burning, ketone burning, glycogen storage, fat storage, gluconeogenesis, and protein turnover—what we do with the calories we consume—do not occur at constant rates. They ebb and flow, wax and wane in response to your micronutrient intake, macronutrient intake, energy intake, exercise and activity habits, sleep schedule, stress levels, and a dozen other factors. All of these energy-related processes are going on simultaneously in each of us at all times. But the rate at which each of these processes happens is different in each of us and they can increase or decrease depending on the context of our present circumstances and our long term goals. All of these processes utilize the same gene-based principles of energy metabolism—the biochemical machinery that we all share—but because they all involve different starting points and different inputs as well as different goals or possible outcomes, they often require different action plans. We can alter the rate at which each of these metabolic processes happens simply by changing what and when we eat and addressing the non-dietary variables. We can change the context.
But don’t controlled trials demonstrate that a “calorie is a calorie”?
People hear things like “in controlled isocaloric trials, low-carb diets have never been shown to confer a metabolic advantage or result in more weight loss than low-fat diets.” While often true, they miss the point.
People aren’t living in metabolic wards with white lab coats providing and precisely measuring all their food. They’re living in the real world, fixing their own food. Free living is entirely uncontrolled with dozens of variables bleeding in from all angles. In the lab situation, you eat what they give you, and that’s that. The situations are not analogous—real world vs. controlled lab environment.
In real world situations…
Why a Calorie Isn’t Just a Calorie
The macronutrient composition of the calories we eat alters their metabolic effects.
The metabolism of protein famously increases energy expenditure over and above the metabolism of fat or carbohydrate. For a given caloric load, protein will make you burn more energy than other macronutrients.
Protein is also more satiating than other macronutrients. Eat more protein, curb hunger, inadvertently eat less without even trying (or needing a lab coat to limit your intake).
Protein and fat together (AKA “meat”) appear to be even more satiating than either alone, almost as if we’re meant to consume fat and protein in the same meal.
The isocaloric studies tend to focus on “weight loss” and discount “fat loss.” We don’t want to lose weight. We want to lose fat and gain or retain lean muscle mass. A standard low calorie diet might cause the same amount of weight loss as a low-carb, high-fat diet (if you force the subjects to maintain isocaloric parity), but the low-carb approach has been shown to increase fat loss and enhance muscle gain. Most people who lose weight with a standard approach end up losing a significant amount of muscle along with it. Most who lose weight with a low-carb, higher-protein-and-fat approach lose mostly fat and gain or retain most of their muscle.
Take the 2004 study that placed overweight men and women on one of two diets: a very low-carb ketogenic diet or a low-fat diet. The low-carb group ate more calories but lost more weight and more body fat, especially dangerous abdominal fat.
Or the study from 1989 that placed healthy adult men on high-carb or high-fat diets. Even though the high-carb group lost slightly more body weight, the high-fat group lost slightly more body fat and retained more lean mass.
Both describe “weight lost,” but which is healthier?
Whether the calories come in the form of processed or whole food determines their effect.
We even have a study that directly examines this. For two weeks, participants either supplemented their diets with isocaloric amounts of candy (mostly sugar) or roasted peanuts (mostly fat and protein). This was added to their regular diet. After two weeks, researchers found that body weight, waist circumference, LDL, and ApoB (a rough measure of LDL particle number) were highest in the candy group, indicating increased fat mass and worsening metabolic health. In the peanut group, basal metabolic rate shot up and neither body weight nor waist size saw any significant increases.
Your current metabolic state determines the effect of calories.
In one study, a person’s metabolic reaction to high-carb or low-carb diets was determined by their degree of insulin resistance. The more insulin resistant a subject, the better they did and the more weight they lost on low-carb. The more insulin sensitive a subject, the better they did and the more weight they lost on low-fat. Calories were the same across the board.
In another study, insulin-sensitive obese patients (a rarity in the general population) were able to lose weight on either low-carb or low-fat, but insulin-resistant obese patients (very common) only lost weight on low-carb.
Whether you exercise determines the effect of calories.
If you’ve just finished a heavy lifting workout followed by a sprint session, your response to a given number of calories will differ from the person who hasn’t trained in a year.
Training: Your muscle glycogen stores will be empty, so the carbs you eat will go toward glycogen storage or directly burned, rather than inhibit fat burning. Your insulin sensitivity will be elevated, so you can move protein and carbs around without spiking insulin and inhibiting fat release. You’ll be in hypertrophy mode, so some of the protein you eat will go toward building muscle, not burned for energy.
Not Training: Your muscle glycogen stores will be full, so any carbs you eat will inhibit fat burning and be more likely to promote fat storage. Your insulin sensitivity will be low, so you’ll have to release more insulin to handle the carbs, thereby inhibiting fat burning the process. You won’t have sent any hypertrophy signals to your muscles, so the protein you eat will be wasted or burned for energy.
How you slept last night determines the effects of calories.
A single night of bad sleep is enough to:
Give you the insulin resistance levels of a diabetic. Try eating carbs in an insulin-resistant state and tell me a “calorie is a calorie.”
Make the reward system of your brain light up in response to junk food and dampen in response to healthy whole food. The more rewarding you find junk food, the more your brain will compel you to eat more of it.
And those are just a few important variables that determine the context of calories. There are many more, but this post has gone on long enough…
The Take-Home Message
If calorie-counting works for you, great! You’re one of the lucky ones. Own that and keep doing what you’re doing. You’ve clearly got a good handle on the context of calories.
If calorie-counting and weighing and measuring failed you in the past, you’re not alone and there’s a way forward. Address the variables mentioned in this post that need addressing. Do you need better sleep? Do you need to manage stress better? Could you eat more protein or fat, eat more whole food and less processed food, or get more exercise, or lift more weights, or take more walks?
Handle those variables, fix those deficiencies, and I bet that your caloric context will start making more sense. The trick isn’t to increase the number of variables you plug into your calories in/calories out formula. It’s to make sure all your lifestyle and dietary ducks are in a row so that the caloric balance works itself out.
By understanding how these metabolic processes work, and knowing that we can control the rates at which each one happens through our diet (and exercise and other lifestyle factors) we needn’t agonize over the day-to-day calorie counting. As long as we are generally eating a PB-style plan and providing the right context, our bodies will ease into a healthy, fit, long-lived comfort zone rather effortlessly.
So, what’s your caloric context looking like? Thanks for reading today, everyone.
Good morning, folks! I’ve got a blog post coming up here soon, but let me share about an upcoming event I think you’ll be interested in. At the end of this month I’ll be speaking at the Metabolic Health Summit (MHS) in Los Angeles. It’s shaping up to be an amazing event and groundbreaking partnership between the Metabolic Health Initiative and the renowned Cedars Sinai Medical Center in L.A.
You’ll hear expert presentations about the ketogenic diet and metabolic therapy from the world’s top scientists, physicians, and influencers in a 4-day ketogenic experience co-hosted by Dr. Dominic D’Agostino Jan. 31st – Feb. 3rd, 2019. If you’re interested in hearing the latest scientific evidence on nutrition and metabolism and its potential in treating disease, increasing longevity, and improving performance…Metabolic Health Summit (MHS) is definitely for you!
Other Speakers Include:
Dominic D’Agostino, PhD
Suzanne Ryan of Keto Karma
Thomas Seyfried, PhD
Georgia Ede, MD
Matt and Megha of KetoConnect
….and many more!
What You Can Expect:
Dive into the research and learn how to apply it in the real world during 4-days of presentations
Enjoy nightly receptions with keto-friendly drinks and appetizers
Explore a scientific poster session that includes the latest research on ketosis and human optimization
Discover new innovative products at the MHS Keto Expo
Network with some of the world’s most brilliant minds at the MHS VIP Mixer and Gala Dinner.
Note For Physicians: This activity is jointly provided by Cedars-Sinai Medical Center and the Metabolic Health Initiative. Cedars-Sinai Medical Center is accredited by the ACCME to provide continuing medical education for physicians. Earn up to 21.5 AMA PRA Category 1 Credits.
It’s Monday, everyone! And that means another Primal Blueprint Real Life Story from a Mark’s Daily Apple reader. If you have your own success story and would like to share it with me and the Mark’s Daily Apple community please contact me here. I’ll continue to publish these each Monday as long as they keep coming in. Thank you for reading!
At about 45, I was diagnosed with Palindromic Rheumatism. As an irrigation contractor at the time, this wasn’t good news. I could hardly go to my knees at times, then I couldn’t get back up without aid. Sometimes, my forearms would become inflamed, so I couldn’t turn my wrists even slightly. Let me tell you, one cannot install irrigation systems when this is going on!
Now, I was never overweight. In fact, I was always a hard gainer, so-to-speak. In order to gain any size, I have to work hard in a gym lifting weights, and eating quite a lot. (Sorry if this makes some people angry…;) Getting to the gym at times, also became an issue. The pain would come and go, and there was no pattern to it. I never knew what would ache next.
One day, I ran into a friend, who also happened to work for my parts wholesaler. Since it was the beginning of spring (I live in Canada), and I hadn’t seen him through the winter months, I was surprised to see he had lost about 30 pounds he had always been carrying. I asked if he’d been sick, and he replied that he had never been, or felt, better. With that, he took me to his office, and explained. He had also witnessed a friend’s transformation, and decided to give his friend’s advice a try.
Well, when he explained Paleo to me, it just made so much sense that I had to also try it. Within about two and a half months, I had lost 22 pounds of body fat that I didn’t even realize I had. To my surprise, I also lost my arthritis. I had been tested for gluten intolerance, so it wasn’t that.
What’s interesting is also that my friend also eliminated a lifelong battle with eczema. Pills, potions and lotions weren’t helping him. Going Paleo did. 100% eradicated. He is one fellow I can honestly say will never go back to traditional ways of eating. Neither will I.
Now that I’m 60, I praise the Paleo lifestyle, and I tell others all the time. I feel like a 30-year-old, and I can keep up to my 10-year-old, adopted son. (I also have a 41-year-old son.) It’s important to me to be around for him as he matures, as I lost my dad at 62. Thanks for your great website, and your commitment to helping others.
Episode 302: Evan Brand: Host Elle Russ chats with functional medicine practitioner Evan Brand about autoimmune disorders.
Each week, select Mark’s Daily Apple blog posts are prepared as Primal Blueprint Podcasts. Need to catch up on reading, but don’t have the time? Prefer to listen to articles while on the go? Check out the new blog post podcasts below, and subscribe to the Primal Blueprint Podcast here so you never miss an episode.
Hey folks, I’ve got Friday Link Love coming right up, but I wanted to mention that we’re closing in on the last days of sign-up time for the (totally free) Keto Reset Kickoff, which begins Monday morning. You have until midnight this Sunday night (1/6) to sign up. After that, the doors close, so to speak.
The Kickoff won’t be happening on the blog here, so if you want to receive the 7-day email series from yours truly and Dr. Lindsay Taylor—my colleague, co-author and (as many of you know her) administrator of the Keto Reset Facebook group, get your name on the list before Sunday night.
The Kickoff emails and materials will offer a comprehensive look into the full Keto Reset approach with exclusive commentary and video from me, as well as Q&A and additional resources—all totally free. Oh, and did I mention a free ebook and personal journal? For more information, check out my previous post with all the details. I’m looking forward to it!
You can sign up for the Keto Reset Kickoff and receive the 7-day email series, ebook and journal without any purchase whatsoever. Literally, just click here to visit the Keto Reset Kickoff page. Then click the green button at the top of the page that says “Click Here To Get Free Access.” It will take you right to the signup form.
One last thing…Those who participate in the Kickoff are also eligible for a deal even I can’t quite believe: buy a Primal Kitchen® Advanced Keto Kit ($65.95) and get my comprehensive Keto Reset Online Mastery Course entirely free (a $147 value). You are in no way obligated to take advantage of this offer to participate in the Keto Reset Kickoff. But it’s a great way to stock your pantry with staples that will make keto eating easier and more enjoyable as you begin (or continue) your keto journey—and receive an incredibly comprehensive, action-oriented online course to both motivate and inform your full Keto Reset experience.
Eggs are an easy and nutritious breakfast, but some mornings a plate of eggs just isn’t what your body craves. Viva variety!
These delicious keto breakfasts are either egg-free or include eggs as a minor ingredient. From keto pancakes, muffins and hot cereal to breakfast sausage and keto pizza, keto breakfasts have never tasted so good.
Homemade sausage is sugar and additive free, and for convenience can be made ahead of time and frozen. These flavorful patties are filling on their own and don’t have to be served on a plate with eggs.
Nutritional Info: (1 sausage?) Total fat: 24.2 g | Net carbs: 0 g | Protein: 30.7 g
Before cauliflower pizza crust, there was meatza. This recipe deserves to be brought back from the past because it’s so darn good, and because it makes pizza for breakfast a keto reality. Serve Greek meatza for dinner then enjoy cold slice of pizza (or, “meatza”) for breakfast the next day.
Nutritional Info: (1 slice) Total fat: 25.7 g | Net carbs: 4.3 g | Protein: 31 g
This warm bowl of healthy goodness serves up enough protein, fat and fiber to satisfy until lunch. Optional topping like pecans and fresh berries give this healthy breakfast pudding a dessert-like flavor.
Nutritional Info: 1 serving Total fat: 35.7 g | Net carbs: 7.6 g | Protein: 22.3g
If you’re craving oatmeal or hot cereal, this keto porridge is what your body really wants. Made with richly flavorful ingredients like almond butter and coconut, this anti-inflammatory porridge also contains bee pollen, turmeric and hemp seeds.
Nutritional Info: 2 servings Total fat: 50.2 g | Net carbs: 6 g | Protein: 14.8 g
Last month, I gave a heads up about what I’m calling the Keto Kickoff—a quick and comprehensive 7-day dive into the ketogenic diet, a pure distillation of the lessons contained in The Keto Reset Diet book. That starts next Monday (sign-up closes Sunday night 1/6/19), and it assumes, but does not require, an audience without any formal experience in the ketogenic diet.
What about a similar-but-different-enough population—those who have tried keto, stopped for any number of reasons, and want back on the wagon? Should those looking to restart keto do or know anything different?
First and foremost, the basics still apply. Anyone looking to restart keto should pay attention to all the stuff I’ve covered in previous posts and books and will be covering in the Keto Kickoff email series (so sign up today!). Going keto is going keto.
What’s the most important step someone trying to restart a ketogenic diet needs to follow before doing anything else? Identify why you fell off the wagon in the first place. Then address it.
That’s really what sets you apart from the average keto beginner—your preexisting hangups. If anything, you’ll have a better physiological response to the ketogenic diet because your body retains knowledge. Some of that metabolic machinery is still there, still functioning, once you shake off the rust.
But you do need to figure out and overcome what tripped you up the first place.
People have dozens of potential reasons for quitting keto. I can’t possibly cover them all, but I can address and offer solutions for the most common ones.
It Was Challenging Figuring Out How To Eat With Friends, Family, and Colleagues
The people who give this reason usually fall into one of two camps. Either they’re too agreeable and give in to peer pressure (imagined or real) at the drop of a hat, making it impossible to get into any sort of keto rhythm; or they’re too rigid, turning every social excursion with food into an epic battle of will that eventually breaks them. The former group needs to toughen up. The latter group needs to lighten up.
Avoid rigidity and timidity. Stand firm and be resolute in your convictions about what diet makes you feel best; don’t be afraid to say “no” or order a salad with four meat patties when everyone else is getting pizza. In the vast majority of these cases the only one making you feel awkward is yourself. Most people don’t care. And if they do care, it’s probably because they’re intrigued and want to know more. Besides, going keto isn’t such a foreign concept these days. You may even have secret compatriots present who are also restarting keto.
Stick it out for three or four weeks and then lighten up. Once you’ve re-established your ketogenic metabolism and achieved metabolic flexibility, it won’t hurt (that much) to drift in and out on special occasions. You should be able to bounce back relatively quickly after a dalliance with carbs at happy hour, or Thanksgiving, or a birthday party. Just try to stick to healthy Primal sources of carbs to make the transition that much easier.
It Stopped Working
Sometimes keto stops working. An understandable reaction is to stop doing keto. It’s not the ideal move, but it makes sense.
If you’re thinking about restarting keto after a hiatus, and the reason you stopped in the first place was that keto stopped working, you probably have some bad habits or misconceptions to overcome.
You ate too much fat. A common trajectory among keto dieters who plateau is that they overdo the fat. Early on in keto, anything you eat seems to promote weight loss. The extra fat in those early days even upregulates the fat-burning of your mitochondria, speeding up the keto adaptation process. You’re eating more fat than you ever have before, and you only seem to be growing more powerful. It’s a profound sensation. But as you keep eating more and more fat, you plateau. As you attempt your keto restart, remember that getting into ketosis is more about the carbs you don’t eat than the fat you do. Calories don’t stop counting on keto.
You ate too little protein. Protein absolutely can inhibit ketosis, but it takes more than you think. Ketosis is protein-sparing, but you still need to eat it. And some people can get away with far more protein than others and still remain firmly in ketosis. The oft-given blanket advice to “limit protein” can really throw some people for a loop and lead to keto “not working.” Too low a protein intake on keto can reduce performance in the gym, limit or even reverse muscle hypertrophy, increase appetite, and make it hard to construct a palatable meal. If that sounds like you, try eating a bit more protein when you do your keto restart.
It Felt Too Restrictive
Not to toot my own horn too much, but this is one of the main reasons why I developed the Primal Kitchen line. Having an arsenal of reliable, convenient, and most importantly healthy mayos, dressings, sauces, and marinades promotes dietary variability. You end up eating a wider range of meats, vegetables, and other keto-friendly foods when you can modify their taste and presentation by flipping open the top of a bottle of dressing or mixing in some mayo. Meal monotony is a deal breaker for many people on any diet, including keto.
It Was “Too Hard”
That’s about as vague a complaint as you can get, but it’s very common. Going keto forces a totally new way of looking at your food, at your conception of energy, even your experience of the world. Your breath changes. Your grocery shopping routine changes. Three-quarters of the food at your favorite restaurant is suddenly off-limits. Then there’s the salt, potassium, and other electrolytes to worry about.
If you found keto to be just too hard to get a handle on, you’re not alone. Sign up for the Keto Kickoff, refresh your knowledge of the basics (and see what you were overlooking, if anything), get daily support, and do your keto restart right.
You Just Drifted Away
Things snowball, don’t they? You have a quarter of a donut at work because it’s just a quarter of a donut and it’s your favorite kind and it’s free. You get home and taste test the mac-and-cheese you made for your kids a few times, then finish their plate because, hey, it was only a couple more bites and refrigerated mac-and-cheese gets weird. Before you realize it, you’ve eaten refined carbohydrates every single day, haven’t lost a pound, and you can’t rightfully call yourself keto.
Keto drift happens, and it demands a restart. To prevent it from happening again, remember why you wanted to go keto in the first place:
For the fat loss…
For the improved energy…
For the metabolic flexibility…
For the freedom from hunger…
For the potential for a long, healthy, active life…
When you’re ready to get serious, get moving.
It Never Worked…As I Tried It
This is rare, but not inconceivable. Occasionally, a diet doesn’t work.
If keto truly doesn’t work for you, no matter how faithfully or optimally you implement it, don’t do it. Ketosis is still a good state to visit, so just be sure to implement some other method of entering ketosis even if you’re not going to restart the keto diet, whether it’s intermittent fasting, intense exercise (with precautions), caloric restriction, or simply not snacking all the time.
Do make sure you gave it a good three-week try, however, before concluding that “it doesn’t work for me.” That’s the minimum amount of time you need to know if it’s a good fit. If you didn’t give it three full and earnest weeks, sign up for the Keto Kickoff (opportunity for sign up closes January 6th!), and see what additional guidance and support can do for your process.
Thanks for reading today, everyone. Are you restarting keto? Trying it for the first time? Committing to another deep dive after a successful keto experience before? I’d love to hear your stories, questions and tips for all who are taking up keto in the new year.