The Case for Keto: An Interview with Gary Taubes
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https://asweetlife.org/the-case-for...th-gary-taubes/ |
A good excerpt from the book, a chapter on the Insulin Threshold:
https://www.dietdoctor.com/excerpt-...-by-gary-taubes And an hour interview: https://www.dietdoctor.com/video/po...-62-gary-taubes |
Thanks, Janet! I have found Taubes to be enjoyable when re-read, too.
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Anyone else find it fascinating that Taubes' wife is "mostly vegetarian"? Think she does the cooking for the household, or him? Maybe they both DO agree that sugar should be avoided, but I'm wondering how she feels about other carbs, like grains.
Or maybe she's a keto vegetarian. My former doc was vegan (I didn't know that when I started seeing him) and he recommended I do a vegetarian version of keto. Lots of raw veggies, protein mostly from nuts, fats from mayo and avocado, and only 1.5 oz of animal protein daily (some days had none). Gave me a bad case of diverticulitis after a week, which required 10 days of two heavy-duty antibiotics to get past. Anyone know more about how they handle this in their marriage? It's hard enough to try to get my hubby to cut down on carbs. I can't imagine living with a "mostly vegetarian." |
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This is the essence of the confusion. Some, who have eaten healthy for most of their lives and have the metabolic tendencies to follow a mostly vegetarian diet with sugar avoidance, can eat fruits, grains, and other stuff I have avoided as a low carber. My metabolism doesn't allow me to consume grains and most fruits without a negative impact. Some is genetic predisposition, but it took a long time for me to find what works. I know people who are very fastidious with the foods they eat and are able to maintain good weight and good health. They eat things I've learned to avoid. I know people who vary back-and-forth and develop unmanageable cravings when eating certain carbs, have a weight problem, and as they age, develop the usual symptoms associated with insulin resistance. As Taubes mentions, the contradictory information about diets and nutrition is so prevalent that one almost needs to shut out the noise and start an n=1 approach by finding what works independently. That's extremely difficult in today's world where media sources are all too willing to tout what's considered "healthy," especially around the holidays. And as soon as someone perceived as an expert makes the statement, "everything in moderation," the whole thing comes crashing down for those who are trying to find a solution but are uncertain about the path. The reason? If it's on TV, the Internet blogs, or stated by the medical community, it must be true. Many don't attempt to change their WOE long enough to know that cravings disappear when one fully adapts. In this ASAP world, people think one weekend of healthy eating should resolve all this. That world doesn't exist. |
Making the Case for the Keto Diet
https://www.kpcw.org/post/making-ca...o-diet#stream/0 Quote:
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My ex of 10 years was vegetarian... involuntarily. He had IBS and any time he tried actual meat/chicken/etc, he'd get extreme gut distress. He could handle broth, eggs and dairy, though. I was the 'chef' so it was actually pretty easy. His staples were egg and cheese sandwiches, veggie dogs/facon/etc, and when I made soup or chili, I'd just do it in two separate sauce pans. I had a couple of easy dry meat replacers on the shelf: TVP, and this other dry soy stuff that you just had to soak in liquid and it was like chicken slices. I avoided eating most of that garbage myself, but at least he got protein. Fast forward to now... DH doesn't overeat at all and doesn't have a serious weight problem (just a bit on the TOFI side), and he's not into pasta or junk food, so I just try to keep the carbohydrate to a minimum and he's fine with it. He's one of those oddball metabolically-healthy people... for now. |
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Or maybe they just each prepare their own meals? Possible if the household is just the two of you, you can both cook, you have divergent food preferences and timetables and neither of you regards eating together as a foundation block of the relationship. Very eccentric, I know. |
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This would torture me until it killed me. And I see this version of keto pushed wildly all over the Internet. Apparently, keto has such solid science behind it that they try to combine it with the old dogma, and it's un-doable for most. I read a blog post by a woman with Type II diabetes and it took up her entire day. She had to quit from the gas pains, uncontrollable farting, and the way her blood sugar control got worse. I remember the Four Food Groups and that certainly worked for some people. Meat, Dairy, Grains, Fruit & Veg. They were supposed to be somewhat equally distributed, and I was a slender and active child eating that way. I can understand how much of the population found that workable. It was puberty and poverty that undid me. Meals that were mostly cheap carbs and my own overreaction to the hormone changes in my body created a terrible situation for me. Which could mean overload + processing is not good for anyone. And there are people who are "mostly vegetarian" which means they don't eat meat every day. I suspect that between eating the way he was told was healthy and the stuff vegetarians eat did a number on him. He might, like me, need to throw out all kinds of stuff we've been told are "healthy." I feel despair for others when I read dismissals about lectin sensitivity "because these are healthy foods." Not necessarily. If they poison me and I get zero nutrition from it, there is no point. |
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He's spoken about his wife, Sloan Tanen, being vegetarian a number of times, I can't remember where though. She calls him "meat boy" :lol: and they have two sons, who rarely are allowed sugar. There is enough overlap between a healthy veg and keto to agree on much of the meal. Think Gary does have to make the bacon and burgers himself if he wants them. If you want a more critical review of the book, where some other writers think the the Keto story goes off-track, Marty Kendall has one: https://optimisingnutrition.com/the...es-my-thoughts/ |
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Excellent review/response by Marty. The protein leveraging as a dietary mechanism to obtain more nutrients and achieve satiety is embraced by Dr. Ted Naimen as well. We are learning more, and I'm now understanding that being in ketosis is part of one's natural adaptation to burning fat as energy as opposed to storing it. This is critically important. But it's not the end of the story. As one becomes insulin sensitive, endogenous ketone production becomes lower, so optimizing endogenous ketones is not the end game. I also like his comments about exogenous ketones. While they could be useful in some health applications, the real story is that producing them naturally through dietary adjustments is likely the most healthy way. |
Mmmm, all I've read so far is the Introduction. Which I liked :)
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It's an excellent article, but it also points up either my utter mutant status OR (more likely) the crucial importance of one's own experimentation for success. Quote:
Not true for me, but then, I didn't get down to my optimum weight, not achieved since I was 14, UNTIL I went 90% meat, high fat, and VLC. I must eat a lot of protein to achieve satiety. It's been a struggle until I just went with it, because so many people had success cutting back their protein. Not me, not ever. Quote:
Again, not true for me. At all. I still don't know my "optimum" carb level, because my experiments with both pandemic stress eating AND adding in vegetables created a weight gain and a health issue. Eliminating lectins did wonders, and now that it's 2021, I'm lowering the carb level, again. I might have to live on the "extreme" version I settled on last summer. That's okay. I might have messed up my body to the point where it's super sensitive to both gluten and lectins. Or maybe it should have been the way I should have eaten all along. And maybe I have Inuit genetics! All I know, about ME, is how I read over Marty Kendall's recommendations and while I know for some people it's miraculous... it's something I've tried, and failed, to get success on. Which is okay. I don't regret getting Taubes' book, since I want to support the cause :lol: And it's great that we can have these sorts of wide-ranging discussions. |
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Dr. Ted Naiman is an advisor with Marty, and his P:E diet one of the "recipe" books...so there is a great deal of overlap with Nutrient Optimization. I did well enough using the tips from https://www.lowenergydiet.com which isn't that much different from Dr. Westman's Phase 3 (it has unlimited vegetables and some yogurt) https://www.amazon.com/End-Your-Car...e/dp/1628604298 I vaguely set Net Carbs at 15%,* all from vegetables and fermented dairy, but still not using Cronometer and not tracking. The diet is similar to the 2010 New Atkins for a New You where I started this journey!...in that even when limited to 20g net carbs, 15 of those had to come from "foundation vegetables", many of which had a lot of fiber. But I love having more veg, and more dairy enhanced with protein powders, so am looking forward to the new DDF tomorrow. * Marty suggests a minimum 15% carbs in the DDF instructions because that allows enough vegetables to obtain micronutrients. |
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Makes sense that Dr. Naiman is involved, and I recall seeing his program referenced in one of Marty's documents. Also, amazing how Dr. Westman's recommendations have survived over the years. I could simply follow his one page of allowed foods and guidelines and be very close to what works for me today. I corrected my statement above, as I'm not sure of the reason for measuring lower ketones in blood a period of time after having become fat adapted, but it did happen to me. In the beginning, I was getting between 1.0 - 3.5 mmol/L, but after several months, I was typically getting around 0.3 - 0.8. That's where I am today, and I'm no longer focused on upping my ketone levels. I believe the DDF BG measurement tracking method makes the most sense for me now. If in the future, I have a period where my eating pattern changes, I'd go back to BG measurements to get back on track. That being said, I firmly believe that as people are becoming fat adapted for the first time, measuring blood ketones is a useful learning tool to know what one needs to eat to become fat adapted. Virta does this with good patient outcomes. |
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