At this point I see no reason to add carbs back into my food plan. I don’t even want them anymore. If science proves otherwise I will certainly look at it but the food on my plan is simple, delicious and satisfying, so why change.
I will be glad when more restaurants catch on that people want food without sauces and sugars all over them and they don’t feel that everything needs to be served between 2 peices of bread. I love this way of eating – I just wish it were easier to eat out.
Personally, i’m hoping that science never materializes 
I would seriously miss the flavor fat adds to everything.
Indeed - a personal culture and way of life - a LIFELONG journey of self-experimentation with the nuances of things, what the body says & shows, and our own changes.
I’ve been on the self-experimentation industry-critical foodie journey ever since I ate my first Indian/South Asian/Latin American spices in my very early 20s (decades ago, in the late 1980s, and my brain lit up like never before!). Attended my first yoga/mindful stretching class around that time and while continuing that, followed with exploring multicultural traditional dancing & tai chi… and eventually resistance weight training (inspired by Ernestine Shepherd (who didn’t start addressing her health until the age of 57 - and is now IN HER 80s, the world’s oldest bodybuilder)!
What I’ve seen from some amazing crosscultural elders is that self-healing, rejuvenation, and vitality are a human birthright - well conveyed in the film The Magic Pill.
Phinney and Volek point out that there is a range of fat-adapted people, from the ‘carbohydrate intolerant’ who need to stick to 25 net carbs or less - to those who can enjoy up to 50 grams of net carbs or more a day. The recipes from Phinney and Volek, along with the Eades, the fat-adapted include berries, maple syrup, cocoa powder, yogurt - which certainly eradicates any and all “deprivation” notions about LCHF/keto. Even small glasses of wine for some of us non-IR Frenchies or Italianos can work.
And, Dr. Fung has pointed out that the fewer meals/snacks one has per day, the likely higher the carb tolerance due to the hormonal reality of waaaaaay less insulin spikes. For example, industrial peasant Asian culture enjoys a good bowl of white rice or rice noodles daily but only eats maybe one or two times per day - without obesity, unlike average Americans/Brits who are grazing day and night and slamming sodas or pints of beer to the sum of 6-12+ insulin spikes a day.
As western industrial food & sodas have spread to urban centers around the world - a lot of people in the world have had their metabolisms utterly broken. However, individually customized LCHF and VLCHF offer a way forward to a lot of real health & and sustainable ageing.
Within one’s LCHF or VLCHF journey, I think it can be valuable to vary our habits seasonally or monthly - depending on age, sex, locale, etc - as 99.9% of humanity lived very much in reverence to biology in general and in one’s own physical body - in relationship with the seasons and lunar cycle and mitchondrial magic. Whether via experimentation with fat-adapted intermittent fasting on fat (with fatty coffee/tea), bone broth/collagen peptides sorcery, yearly extended fasting for 3-4 days, weekly strength training of some kind for the non-obese, fermented foods, superfoods, resistant starch gut healing, ZC experiments, exploring spices - it’s never boring!!!
At this time, I am intending on getting totally into paleo/keto and staying there for however long it works for me. I don’t like being obese, I don’t like the arthritis pain, I don’t like any of the other carb induced negatives I live with. Will it be a lifetime commitment? Maybe.
I think there is a compliance aspect too. If you can keep keto going for years/decades by having a few non-keto summer months where you are combining extra fruit and extra exercise into your life - that is better than burning out on keto and stopping for good mid-summer.
@RobC IF you HAVE to. I will never go back to a carb life. Why would anyone who has experienced such tremendous relief from inflammation, pain, disease and chronic problems ever want to go backward?
If your life was so un-screwed up to begin with, go for it.
I personally, will never go off Keto, ever. There’s nothing more important to me than my well being. I can’t be a good wife, a good mother, a good worker, a good student, a good minister, a good person without it.
I know because I remember what I was like just a short five months ago
Keto
I feel great, no brain fog, good energy, love the food.
I think I’ll stick around.
Granted, I don’t track macros. I seem to have caught the downhill slide before the snowball became a metabolic avalanche so I have some flexibility but, really, sugary crap doesn’t even tempt me anymore. I can pass the bread aisle without a thought. Bread was my real weakness as I never really had much of a sweet tooth except for ice cream.
+1 if the restaurant outside makes the life easier, lots of people would like to go for keto life already. <_<
At least I am struggling.
I’m not suggesting you take carbs if keto is working for you. It seems to work for many for years. But for some, it seems that keto (like many things) “works until it doesn’t”. In that case (instead of quitting keto) - a stretch of vegetarian or fasting or carbs our ancestors would have eaten or … but yes, always come back to keto (which will put you through some of those initial good keto feelings again).
Bear in mind, the options are not Keto or SAD.
I’m not intentionally keto NOW. I mean, I’m almost certainly IN ketosis, as I eat as close to zero carbs as I possibly can, and I even moderate protein. But ketosis itself isn’t my goal - I eat the way I eat in order to keep my blood sugar where I want it and work on getting my insulin resistance down.
I’d like to be able to have carbs occasionally without borking my blood sugar.
If that happens, am I going to go back to eating a bunch of carbs? No.
But I’d like to be able to have some potatoes a couple times a week.
I think that is a very valid and plausible concept and probably the correct one including the part about dietary shifts due to famine, travel and seasons etc. Nutritional variations to inhibit endocrinological adaption hmmm? In the current Age of highly processed carbs, refined sugars and grains and the morbid health problems we are seeing or experiencing, those of us who realize what the problem is, become acutely shell shocked about the idea of variation!
I completely agree!
Thank you for your eloquent expression.
Variation in this GMO, refined world makes zero sense.
Even when we are eating whole, raw, organic keto, we are still subject only to the environment and the regulatory commissions of our government.
There’s a big difference between the ancient diet of our ancestors and the modern diet of today.
Stick to the science. The legit, proven science not just the anecdote
KCKO
Once you know the science, I’m not sure you can really go back to SAD without a sense of denial and innate desire for self-harm 
. That said, I hope to reintroduce carb treats as desired once (if) I have improved my insulin sensitivity sufficiently.
Carbs/sugar aren’t evil per se, it’s our indiscriminate and uneducated consumption of them that is at issue and I plan on enjoying carbs responsibly like I would any other potential toxin… alcohol, the odd cigar, a hash brownie (double whammy 
)… smack, meth, 
I don’t undertand your response. Maybe you didn’t understand my comment.
@cloudy has vocally bemoaned the lack of keto-friendly restaurants or even ingredient transparency where he lives in Singapore 
as one of the many reasons he struggles with “ultra-lazy” keto which is his preferred level of effort 
He is with you about restaurants…
Thanks for the clarification Rob. Fortunately I can eat at home so I don’t really struggle to eat this way – I’d just like to go out once in a while. When we go on vacation to Calgary in June there is a good buffet there where I can eat keto, and also chicken restaurants as well, but nothing here on Vancouver Island.
Well, if I were ever to develop metabolic syndrome again, I guess I would have to look around for another way of eating, but as I understand the science, it seems solid enough that I wouldn’t expect it to change profoundly at this point. Perhaps Kevin Hall or someone at the Harvard School of Public Health will be able to come up with something, lol! 
