General campaign against Keto

(Anjum) #22

I ask non ketoers one question to get them to think about a different way. I ask them when was the last time they heard of someone dying of old age? Not age related dementia, or heart disease or complications because of any illness or disease. 9 times out of 10 they do not have an answer, and that 10th person didn’t listen to the question. So while the media, scientists and almost every Dr. in this country do not support our WOL - it is up to us to be its ambassadors. It is a very sobering reality to know that the vast population in the US is a fast dying race. Aging is aging - it doesn’t have to be a ticket to a nursing home or hospice care. I love this forum, I can say what I wish the whole world could hear, and not have to be told - you are not a Dr. what could you possibly know - and I do not profess to know a lot, I just feel amazing every single day and I know for a fact that everyone can feel this way and be healthier forever more. :balloon:

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #23

Are you new around here? Because there are folks here who are pushing fat to the exclusion of protein and there are folks here who treat bacon like a food group. There are also folks here who nibble butter for satiety.

I’m not saying they are right, but I can completely understand how they get that impression, just dragging through keto fora.


I just don’t feel like it’s my job to defend my food choices. I don’t like the fact that I had to learn more about food nutrition than most professional nutritionists, but I do know enough to defend Keto if I had to. If people approach me in good faith I will explain the diet to them. If they don’t, I’ll just troll them.

(Brian) #25

I haven’t time to listen to all of the drivel of the sabre rattlers. I’ve heard it all before and tried to live it, for a very long time. I didn’t do well. Keto is good for me and to me.

I eat all the food I want. I eat all the butter I want. I eat all the fat and protein I want. I guess someone could say that’s “unlimited”. But in reality, I tend to eat real food that’s nutrient dense in moderate amounts. Carb burners don’t talk about how much dairy or cheese or butter I consume, especially if they happen to figure out that they consume more of one of those than I do. (Has happened a time or two.)

They can do them, I’ll do me. Pass the steak n eggs!

(*Tame those Ghrelin Gremlins) #26

Ewwh lol.

(Cindy) #27

But…but…bacon IS a food group! Isn’t it? :wink:

Personally, I don’t think bacon is all that healthy. Maybe it is when it’s locally sourced, preserved without chemicals, etc. But that can be said for a LOT of our food in general. I used bacon in that first few weeks as a “treat” to avoid eating carbs. Now that I’m mostly past that stage, I find myself eating it less and less.

I also think that bacon has it’s status partly due to the low fat dogma. So many people have avoided it for so long that when they’re told it’s ok to eat it, it feels kind of amazing. Or at least, that’s how I felt about it. :smiley:

(Scott) #28

I eat bacon while reciting the pledge of allegiance at the start of each day. I pledge mmuff to mmuff flag…

(Now known as "DR JUICE" - it's just that easy! JUICE DC (Doctor of Comedy)) #29

Well, it’s fair to say they’re not basing that on MY bacon.

(Cindy) #30

Your bacon looks amazing! The last bacon I purchased was not so great. :frowning:

(Scott) #31

Let me guess, you ate it anyway.

(Now known as "DR JUICE" - it's just that easy! JUICE DC (Doctor of Comedy)) #32

It’s awesome. My mate runs the smallgoods shop at the main markets down here, and the above is 2.5 kg of “bacon offcuts” which are the best thing ever.

Oh, such a brave call.

(Cindy) #33

Actually, no. I’ve eaten some of it…picked out the best pieces, but there’s still a lot in the refrigerator that’s going to get trashed soon. :frowning:

(Cindy) #34

It was, wasn’t it? LOL

(David Cooke) #35

Making bacon at home is easy and you don’t really need “curing salt”, nor do you necessarily need to smoke it.
I have 3 Kg of pork loin being baconed at present, living in the fridge and turned daily, ready on Sunday. Fat content is the same as belly cut bacon.


I use bacon as a go to during shark week as it totally satiates cravings for me. I will eat it at other points too but not in large quantities. To me I see it as no more unhealthy than any fast food or junk food that many of those nay-sayers and carb eaters would happily consume on a regular, if not daily, basis. I came to keto after years of vegetarianism and veganism, in the hope of health benefits for my CFS and chronic pain. I am not cured but I feel a hell of a lot better than I did before, in a number of ways. So, I feel fine eating a few rashers of bacon to curb cravings rather than devouring a load of icecream or high sugar, low cocoa content ‘chocolate’.

(Natasha) #37

@cw2001 would you share your recipe please?

(Cindy) #38

It’s easy. I use 1 egg, ~1 cup of olive oil (and you can play with oil, use avocado oil if you prefer, full flavor olive oil, etc. I use Extra Light Tasting), 1/2 tsp dry mustard, 1/2 tsp salt.

I put the egg, mustard and salt in a mason jar that just fits my immersion blender. Pour in about 1/4 cup of the olive, blend until fully mixed. Then, depending on my mood ;), I put ALL the oil in…but I keep the blender on the bottom of the jar so it’s slowly pulling in the oil. After a minute or so, I start bringing the blender up to incorporate the rest of the oil.

Once all the oil is blended in, add 1-2 tsp of some acid…it can be straight vinegar, ACV (that’s what I use), lemon juice, etc. I use more than 2 tsp of ACV because I like the taste of it AND I like runnier mayo.

You might have to play with it a bit, but I never have my mayo split any more. If it does split, you can use it as a salad dressing. You can also start over and then blend the split mayo into the new mix (so start with an egg, then slowly incorporate more oil and the split mayo) and have a double batch.

(Natasha) #39

That’s great, thank you! I’ve been wanting to make my own mayonnaise ever since I bought a jar of the most delicious (and expensive -£4!) homemade stuff a couple of years ago. I read up a bit but eeeything said it was really tricky and time consuming… this seems easy enough and I’m going to give it a go tomorrow. Thanks again :grinning:

(Now known as "DR JUICE" - it's just that easy! JUICE DC (Doctor of Comedy)) #40

It’s super easy, just keep good notes so that when you get a recipe you really like you can then recreate it :slight_smile:

(Cindy) #41

Yeah, I had a few that split in the beginning. I was being “greedy” and trying to put as much oil in (and as quickly as possible)…once I figured out that for my eggs, patience, etc, 1 egg to 1 cup oil was the “magic” ratio, it’s been easy. Some people say everything has to be at room temp, but I don’t even do that. Just through everything except the vinegar in the jar, give the initial blending a bit of time, then start incorporating all the rest of the oil.