Testimony on Keto-Adaptation
“A year ago June my then 38 year old husband was in a health crisis. Type 2 diabetic who had just developed high blood pressure. His pressure was so high, his weight was almost 300 pounds and our new Family Doctor went through the roof. He was on the verge of a stroke or heart attack. He also suffers from Severe Sleep Apnea.
I started us on a diet back then which used lean protein shakes. When I learned about you, I switched over to “your way” or now known as the “Maria way or the ME way” (ME= Maria Emmerich) of high fat, moderate protein, low carb.
Almost a year down the road he’s lost 50 pounds his blood pressure is much better and his diabetes is under control. He had a sleep study done and his very severe sleep apnea is now moderate when he sleeps on his side and only severe if he sleeps on his back. I also have lost 50 pounds and that’s even after spending 3 months this Spring/Summer in bed with a broken ankle after a freak ice storm this past April.
We aren’t perfect at following you yet but we’ve already made such huge strides forward. We are working at changing the habits of a lifetime. So Happy to have found you!!! -Sherrilee”
Extreme Athletes and Keto-Adapted Diets
Are you an extreme athlete and still believe the “carb loading” myth? The 2012 western states 100 mile race was won by a guy who started ketosis a year ago and he beat the record by over 21 minutes! Click HERE to read the whole story.
Our bodies store over 40,000 calories of fat, but we can only store 2,000 calories of carbs. This is why, when “carb-burning,” marathoners “hit-the-wall” and constantly need gel packs and Gatorade. They are still low in performance at the end of races, too, due to the depletion of carbs in their muscles and liver.
A ketogenic diet spares protein from being oxidized, which preserves muscle. Branched-chain amino acids are considered essential because your body can’t make them, so you need to consume them for proper muscle building and repair (as well replenishing red blood cells). What I found so interesting is that BCAA oxidation rates usually rise with exercise, which means you need more if you are an athlete. But in keto-adapted athletes, ketones are burned in place of BCAA. Critics of low-carb diets claim that you need insulin to grow muscles; however, in a well-designed low-carb, high-fat diet there is less protein oxidation and double the amount of fat oxidation, which leaves your muscles in place while all you burn is fat!
Jimmy Moore from Livin’ La Vida Low-Carb did an experiment while he was (and still is) on a keto-adapted diet. Jimmy writes, “When I was in the midst of my own personal n=1 experiment of nutritional ketosis in 2012, I decided to see what was happening to my body fat loss and muscle mass growth using a DXA scan. I had one done in September 2012, started a 20-minute slow lifting program every three days, and then got another DXA again two months later in November 2013 to see what changes would take place. I was stunned to find that I not only lost over 16 pounds of body fat but I also simultaneously gained over 6 pounds of muscle! I’ll be sharing much more about the power of a high-fat, low-carb ketogenic approach on so many aspects of health in my book Keto Clarity coming in June 2014.”
To read more on keto-adapted diets and athletes, check out Keto-Adapted.
Click HERE to get a limited edition of the Hard Cover.
Click HERE to get a soft cover.
Thank you all for your love and support!
1 large eggplant
1 package Bolinski’s organic Chicken Sausage
1 1/2 cups cottage cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 egg whites
1/2 tsp dried oregano
1 (32 ounce) jar no sugar marinara sauce
To prepare the shells, peel eggplant and cut into long “lasagna noodle” like shapes. Make a cylinder and pin with toothpicks. Chop the chicken sausage into very small pieces.
Preheat oven to 350 degrees F (175 degrees C). Combine sausage, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, egg whites and oregano. Mix well. Stuff “shells” with mixture.
Lightly grease a 9×13 inch baking dish. Pour enough spaghetti sauce in dish to cover the bottom. Place stuffed “shells” in the dish. Cover with pasta sauce and top with the remaining 1 cup mozzarella cheese. Bake in preheated oven for 50 minutes. Makes 6 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Manicotti = 611 calories, 15g fat, 40g protein, 43.2 carbs, 3.7g fiber
“Healthified” Manicotti = 385 calories, 15 g fat, 40g protein, 5.2 carbs, 3.5g fiber