Unless you have some health concerns that put you at risk for Ketoacidosis, then thats not an issue. The only risk I know of is for Type 1 diabetics because of the way that disease works. Even then, I have read many reports of T1DMās doing keto and getting off their insulin. That is something just plain amazing to me.
Iām Type 2 DM, was recently diagnosed (Aug 2017) and within about 2 months I started Keto to get control of wacked out BG levels. Keto worked. Plain and simple. I measured Ketone levels in my urine fanatically for the first two months of Keto, and I think at one time I was just barely into the High Range on the stick, which should have been about 5 mmol. Normally my ketone levels were around medium low, or around 1.5 to 2 mmol.
I started keto by going zero carb, and cold turkey. My diet previously consisted of 90% carbs and occasional fats and protein about equally. Hence T2DM setting in. Although I never experienced the Keto flu this time around (I previously tried keto a few years ago simply to lose some weight) my previous keto venture left me strung out like an addict. I had serious carb withdrawls, and felt horrible for about a week around the two week mark. The one day when I woke up, I felt better than I ever have. In my opinion, maybe my body had a diet memory effect of some kind, and remembered what to do in the absence of carbs. Thats just a guess, but it fits with how I felt starting keto this time. Plus, I had this forum this time around and have learned many things since then, such as electrolytes. Taking a big pinch of salt on the tongue really makes a big difference when I begin to ever feel āoffā.
I would advise that you do a bunch of reading. Look through the subjects on this forum. Find ones that you havnt thought of, or you didnt think would matter. For instance, I didnt know that something I was using was holding me back. I dont think even the doctors knew about this as I asked about it simply for being diabetic. Metamucil. I have been using it for years. Turns out its second ingredient, in the sugar free metamucil, is Maltodextrin. Maltodextrin has a higher glycemic index than that of sugar. Meaning it turns more readily into blood glucose than sugar does. About twice as much. Even refined salt (iodized salt) has it as well. Matter fact I bet if you go through the super market and check all prepackaged, prepared foods, especially dried foods, youāll find maltodextrin used in it to keep the product from caking up.