Exactly. The uncoupling was his main discovery of the benefit of ketones (and other ways to signal it). Unless I read wrong, it was also key to losing weight. Truthfully, I'm so sick of weighing and recording every single bite with cronometer and watching my macros, so dropping all of that and just eating the expanded list of foods he puts forth seems a relief. I've been doing this measuring and recording for over two years (admittedly, with lapses out of frustration) and have only kept off 10 pounds. At one point, when I first began it, eating 1100-1350 calories daily and sticking to macros, I'd lost 20. Yet, unlike Miranda of his book, I AM registering ketones. What about the theory of restricting calories ultimately being harmful? I've read that only about 5% of people who lose weight ever keep it off longterm. I don't believe 95% of people go "hog wild" with food after losing weight, as my mom would insinuate I did (I didn't!) when I tried keeping lost weight off. I've been struggling with this for decades. Right now, given that many of my labs are in the recommended ranges (except total and LDL cholesterol) losing this excess weight is my #1 priority.Tincup wrote: ↑Mon May 23, 2022 7:59 pm
My Summary: Unlocking the Keto Code, the point of the book is that ketones signal mitochondrial uncoupling. That is the objective. There are other ways to signal uncoupling including heat & cold stress, increased serum CO2 from breathing techniques, intermittent hypoxia, melatonin & polyphenols. It is like a unified field theory for hormetic stressors.
You mention protein. I've read so much on this and how controversial the amount of protein we need is. So I've followed the formula in Bredesen's book (so that my protein is not too high and thus keeping me from ketone production) which comes out to about 45 g. I'm afraid to eat more, risking stopping the ketones, since I only register between .5-1.0 most days anyway. How do I know how much is too much? Just upping it 5 g at a time and testing that I'm still registering ketones?
I'm blown away that you can eat 200 g of carbs! Mine are usually under 50 g.
I don't understand your insulin results. >50? <30? What test gives you those results? The Keto Mojo just measures glucose and ketones. Do you actually have to eat the carby meal and immediately go to a lab for that test afterwards? (Am I being really dense here?)Tincup wrote: ↑Mon May 23, 2022 7:59 pm
On insulin, my friend Catherine Crofts did her PhD thesis on the late Joseph Kraft MD's data on oral glucose tolerance tests with insulin assay ( A search on posts about Crofts here and Kraft here.there are posts about his and her work on this board). What she told me is that fasting insulin is very pulsatile, so changes a fair amount from moment to moment. So a difference between five and seven may not be that big a deal. Her suggestion was a "stress test," Eat your carbiest meal of the day, then test exactly two hours after finishing. From memory, insulin >50 bad, <30 good and in between needs more testing.
Where do I get C8/caprylic acid MCT oil?
I think so....I'm going back my 2020 records when I lost the 20 pounds and compiling the daily cals/macros to get a clearer picture of what I was doing then versus this last year to see if there is a difference. I don't believe I was consuming fat above 70% most of the time. Perhaps I've upped my fat in desperation to keep the ketones going and it's working against me. The cals were as I thought: around 1100-1350. I was losing a pound a week. I'll get back to you with this info (if it even is relevant at this point). In any event, over two years of doing this unsuccessfully is ridiculous! I just want to deal with Gundry as something just isn't working.Tincup wrote: ↑Mon May 23, 2022 7:59 pm weight loss, there is a link in this post on oxidative priority. Essentially, your body needs to use all other fuels before using body fat. So you want to make sure you are first eating enough protein to cover your needs. While reducing carbs can make you make ketones, so can eating a lot of fat (meaning insulin can still be relatively high and you'll make ketones if you eat enough fat). Hence you may want to also restrict fat (I'm not saying zero, but dialing it back). If you have extra fat to lose, then your body should not consider this starvation. The idea that fat is a free food on keto can be misleading. In this post, the lower part is about engineer Marty Kendall, whose wife is a T1 diabetic. From analyzing her closed loop continuous glucose monitor/insulin pump data he noticed that the fat intake, while not requiring an acute bolus of insulin will increase the insulin requirement over the day. Hopefully I've explained this clearly.