Haven’t fallen yet but going to Italy

(Kay) #1

Hi! I have been on the ketogenic diet for the better part of three years with some slips here and there. This diet works the best for me and it’s easy to follow and still feed my family.
However… my husband and I are getting ready to go to Italy! This is a bucket list trip and I plan on eating pasta for the week, and pizza too. Not sure if this is the correct forum but any tips on making this smoother? I feel awful when I eat grains now so I’m not sure how to prepare…

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #2

I can say from my diet journal in the past, that after 8 months of pretty solid compliance with some planned errors, I went to Italy for two weeks, walked all over the place, and had no problem with refined carbs. Came back, did a week of induction (Atkins style 20g… so basically keto), returned to being fat adapted in 3 days, and gained one pound the entire two week trip.

Portion sizes are more rational at places without english menus. If they have an english menu, anywhere outside of Venice, run.

That said, celiac exists in Italy, and so most restaurants are familiar with low carb and gluten free. Stick to contornos and secondis and you can very easily be on plan. Especially as cheese plates are acceptable desserts.

(mags) #3

I just know that if I went on holiday and didnt try the lovely local food it would backfire on me when I got home. I fear I would probably rebel and eat crap because I felt sorry for myself. My advice would be enjoy yourself and resolve to KCKO when the plane lands. No slippage after. Have fun. Italy is my favourite country.

(Stephanie Sablich) #4

Have a fantastic time, first of all :slight_smile: I love hearing about people fulfilling “bucket list” items.

I have an aunt and uncle who very rarely eat meat, but make it a priority to indulge in local cuisine and really experience the culture of food whenever they travel. Oftentimes, they’re eating meat for the first time in months and months, and had one really bad experience with their bodies just not being prepped for it. Their strategy now is to have a little bit of meat the day before they travel, and then indulge gradually- slow meals, shift the balance throughout the trip, rather than just showing up and shoving animal parts in their bodies (not a problem for us, I know :slight_smile: )

I’m not sure how this could/would work with carb introduction, but I think a gradual approach sounds better than jumping in and feeling miserable.

Also, THREE years!? That’s phenomenal- my bet is that if you can avoid some discomfort at first, you’re going to have an incredible time-of-your-life experience with a pretty easy transition back to keto. People a bit younger than I am are fond of the YOLO acronym- “you only live once.” I think it is often pretty dumb, but this seems like an amazing time to apply it- as long as you don’t feel crappy, enjoy the land of delicious pasta and amazing pizza and gelato for days :slight_smile: