About Low Carb/Keto
Many people fear a low carb, ketogenic lifestyle because we’ve been brought up to believe in the food pyramid.
People have been deceived into thinking they require carbs and lots of them.
Restaurants especially pile on the carbs because they are cheap and filling.
Diabetics and cancer patients benefit immensely from going low-carb.
See www.dietdoctor.com for recommendations and helpful information.
A low-carb diet incorporates protein including dairy, eggs, and lean poultry and meats along with non-starchy vegetables and good fats including coconut oil, avocado, butter, and olive oil.
It also incorporates nut and seed meals and natural sweeteners which rate low on the glycemic index, including erythritol, stevia, and xylitol.
As Low-carb is mostly grain-free it is already gluten-free, because gluten is a protein found in many grains such as wheat, barley, rye, and oats (unless intentionally grown and harvested separate from wheat).
More and more people are developing allergies to higher carb foods such as wheat [gluten], corn, and soy because these plants have been genetically modified to be disease- and drought-resistant.
When plants have been genetically modified, they are referred to as "GMO," or foods with a Genetically Modified Origin.
The problem is that our bodies no longer recognize these genetically modified foods as actual food, but poison.
As such, our bodies work to eliminate them or store them as far away from vital organs as possible, and end up storing the pockets of poison in stomach fat, hips, thighs, and arms.
Eating ketogenic, low-carb just means eating appropriate kinds and amounts of carbs, balanced with good fats and protein that your body needs.