Re: Ketogenic Diet - Path To Transformation?
I think we've got the meat (no pun intended) of the ketogenic diet discussion in its own thread here now.
Just want to note that I've dropped 4 kilos below my plateau that was driving me nuts. I feel generally good, not over-energized, but good. I want to try to get some of the key points of an additional group of papers we've collected included so give me a little time to do that. But quickly, from what I understand, getting the "wild mtDNA" kicked into play is the key and it takes about a week to start feeling the benefits IF you have a load of damaged/mutated mtDNA to get rid of. And then, the whole process starts humming along at about 3 weeks. That is, most of the damaged mtDNA have now committed suicide and the wild/original mtDNA is well proliferated and beginning to give the right energy to the organs. Obviously, even though the organ systems begin getting the energy they need, it may take some time for healing of many systems to be effected. So any long-term conditions may take months for the body to correct (that's my guess). So I think one has to stay the course for at least 3 months, if not 6, to climb out of the hole, whatever it was/is in your case.
One thing we have noticed is that, with the bone broth as the "starter" for your meal, or a complete meal late in the day, you are able to get in a lot of extra fat in a palatable way. Just put some good bones full of marrow in the pressure cooker, cover with water, some salt and pepper and maybe a shake of garlic powder, lock it down, and cook just under "spitting level" for two or three hours. Then, get all the gristle and any bits of meat and marrow into the broth (should all come out and fall off anyway), remove the bones and toss, blend it and put in a big jar in the fridge, take out and have a cup when hungry. You can add some extra lard to it to make it fattier. The minerals that come out of the bones and the stuff in the marrow just does something!
I also mentioned the liver pate we make on the canning thread and it is worth including here since we have found that it is HARD to get that 4 to 1 fat to protein ratio in a palatable way. So we are working on that.
The pate is made by getting a whole load of pork livers chopped up with some other really cheap fatty part of the pork, then we chop up a bunch of bacon and mix so it is about 5 to 1 pork liver mix to bacon, chop up onions and a little garlic, and cook all that together in a big pot until it is lightly done, onions cooked. Of course, salt and pepper is added. Then some seasoning which consists of nutmeg, I think (Ailen and Andromeda will have to speak about that when they get a minute). Extra lard (freshly rendered) is added, and the whole thing is put through the food processor and then poured into a big bowl. It is kind of sloppy at that point because the lard is very liquid. Then it is tested for taste, adjusted, and then spooned into jars, rims cleaned carfully, seals put on, lids tightened, and put in the canner for processing.
This stuff is so fantastically delicious... When we open a jar, we often take a bunch out and mix it with even more fresh lard to make it even fattier as a way of getting more fat palatably. It is divine on a lettuce leaf rolled up, glopped on about anything else you eat, or straight out of the jar with a fork!
The end result is that we are eating a WHOLE LOT LESS overall and utilizing our food source more efficiently. I guess now we know why all the paleolithic finds indicate that our ancestors sat around breaking bones open to get the marrow out. I used to think that this was because they were having hard times, but now I think it is because they realized how fatty it was and their bodies were sensitive enough for them to know immediately that it made them feel good.
Some of the guys here actually eat tablespoons of lard straight. Yikes!
Anybody who has trouble with digestion, don't forget your ox-bile, HCL, and/or enzymes! And make sure that you work on getting your protein amount optimized. You NEED that particular amount of protein that is right for you and then, 4 times more fat!