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Are carbs the new fat? For much of the second half of the 20th century, doctors constantly suggested we avoid high-fat foods, but more recently a new target for our dietary scorn has emerged: carbohydrates. Two new companion studies are suggesting a ketogenic diet – high fat, low protein, and low carbohydrates – could enhance memory, improve physical strength and extend lifespan.
Whether you want to call it the Atkin's Diet, Paleo or simply "Keto," there have been plenty of variations on this way of eating. While some diets suggest no carbohydrates or sugars, many are underwritten by the same theory. The idea is that by severely restricting the body's intake of carbohydrates, a state known as ketosis is entered into. This forces the body to burn stored fats as fuel instead of carbohydrates.
Has a ketogenic diet worked for you?
(Score: 3, Funny) by The Mighty Buzzard on Thursday September 07 2017, @01:56AM (5 children)
As much as I love me some barbecue, I'm not giving up my biscuits and gravy. They'd kick me out of the South.
My rights don't end where your fear begins.
(Score: 3, Informative) by Phoenix666 on Thursday September 07 2017, @02:58PM
Substitute chicken cutlets for the biscuits. Think Double-down at KFC.
I rationalized the transition to a ketogenic diet as an excuse to eat more of the meat I preferred anyway. There are a couple chokepoints that can trip people up, but there are work-arounds until you stop craving carbs entirely.
For sweetner, use Stevia. It takes a little getting used to at first, but after a couple weeks you don't notice and stop wanting sugar. It doesn't effect your blood sugar so you don't get those sugar crashes later. You can make anything with it from your own ketogenic ketchup to ice cream.
For pasta, run zucchini through a spiral cutter and sautee it on the pan for 5-10 minutes. It holds together really well and works with any pasta sauce.
For rice throw cauliflower into a food processor and pulse until it's rice-sized kernels. Sautee it for 5-10 minutes. Has the same texture and consistency of basmati rice with a great roasted flavor. Substitutes for rice in any cuisine.
For bread, put almond flour, baking powder, and an egg in a coffee mug, mix, and nuke it for 1 minute. Comes out like an English muffin. You might do a lot of this at first, but after about a month you don't want bread anymore.
For potato chips, eat pork rinds instead. 100% ketogenic-friendly. You're in the South, so they will be ubiquitous and socially acceptable. An added trick is to crush them up and use them for breading on meat and fish. I use it for fish I catch on Long Island Sound and it works well.
Washington DC delenda est.
(Score: 2) by VLM on Thursday September 07 2017, @06:39PM (3 children)
My strategy is to double down on the really excellent top quality homemade stuff, which also kind of self limits my consumption.
If I ate two bottles of gross store bought grape jelly every week in lunch PB&J sandwiches, I'd be fat as hell, but spending hours canning my own homemade blueberry jam means everyone else eats it for me and I eat about one bottle's worth per year, which isn't enough to kill me.
Its kinda like that with burgers. If a burger kills me, its going to be homemade grilled 1/2 pound ground sirloin on a home baked fresh bun, not a freaking Big Mac. Big macs kill people when eaten daily, but homemade burgers that I can only generate the "Gives a F" to cook a couple times per summer are not going to get me...
My advice would be make the best freaking biscuits and gravy humanity has ever seen... it takes so much effort that twice per year can't ruin your long term health.
Couple weeks ago my major dietary infraction was I made slowly grilled BBQ chicken and all the southern fixings as side dishes; unhealthy as hell but I only do it like once per summer. Homemade bbq sauce (KC style for me, which is probably seen as heretical) and homemade coleslaw and homemade corn bread with fresh corn bought from a farm that morning and homemade baked beans (which is actually a time consuming PITA to make homemade, which is why the cans sell so well...)
Its different with my son who has food allergies and if he cheats on his diet, he pukes. For me its like my waistline is 1 mm wider or my biceps are 1 mm thinner, eh whatever.
Thanksgiving is just too disgusting, I can't stomach more than say 2500 grams of carb at one sitting anymore. Those people eating a mound of mashed potatoes bigger than their head and washing it down with a pecan pie, that ain't happening. I'll eat, like appetizer sampler sized portions at most.
Kind like the health difference between smoking one $500 cigar to celebrate someone's wedding one time (so far...) vs smoking $500 of cigs over the course of a year (back when a pack was like 50 cents)
(Score: 1, Interesting) by Anonymous Coward on Thursday September 07 2017, @09:18PM (1 child)
I have a 22 quart canner so I'm always tempted to can 8 pints.of sugary stuff in one go. But then, being pressure canned, I don't have to use it for a year (probably much longer).
Now I'm about to make some lemon curd. Lemons, eggs, butter, and sugar. I'm not sure I could pressure can it after making it on the stove since it may screw up the eggs.
(Score: 2) by VLM on Friday September 08 2017, @01:34PM
You probably have the ball canning book or some similar "how to can without giving yourself food poisoning" book. The copy I have has some excellent booze recipes that you can't buy in stores, peaches canned in rum sauce and something involving apples and brandy and like that. That's pretty delicious and only available if you make it yourself, even the hippest of urban hipsters have not discovered organic artisanal peach and rum sauce or similar. There's not much alcohol involved in it, its kind of like salt, in that a little brings out flavor, so apple chunks with a splash of brandy tastes pretty good compared to mere apples. I greatly enjoy my brandied canned fruits.
(Score: 2) by The Mighty Buzzard on Friday September 08 2017, @02:11AM
I can't. They're entirely too simple to make, even from utter scratch. To go any more DIY, I'd have to grind my own flour and milk my own cow.
My rights don't end where your fear begins.