There’s a great article from Mark’s Daily Apple that debunks 8 Keto misconceptions. Here’s the link.
Here’s a quick summary:
1) Your Brain Needs Glucose, How Do You Even Think?
Quick answer: Your brain does need glucose, but not in big, massive quantities! Your liver can make enough glucose to easily handle the brain’s requirements!
2) Don’t You Need Carbs for Energy?
Quick answer: No! We run great burning ketones.
3) How Do You Get Fiber with KETO?
Quick answer: Vegetables and some fruits.
4) How Do You Exercise Without Carbs?
Quick answer: Quite nicely!
5) Doesn’t All That Fat Give You Heart Disease?
Quick answer: Not usually, but we are all different! Total cholesterol may go up, but that is usually accredited with higher levels of good HDL cholesterol.
6) You’re Just Losing Water Weight, Not Fat
Quick answer: All diets have water weight loss in the beginning. Keep going with LCHF and you’ll start burning that fat!
7) I Heard the Keto Diet Kills Your Gut Bacteria
Quick answer: Not if you eat “good foods”. See if you can tell which one is good and which one is not good: A)Bologna and American cheese or B)Grass fed rib eye steak with bleu cheese butter (butter from grass fed cows) and buttered broccoli. Both are meat and cheesy, but B is a whole lot better because it feeds the good gut bacteria while A feeds the bad bacteria.
8) Keto Isn’t Sustainable
Quick answer: Sure it is! From the “yes, I’ll eat this way for the rest of my life” to “its good for the environment” viewpoints.
When you start eating Primal, sausages are good, but you have to get the right kind! You have to watch out for preservatives and nitrates and such. So, uncured would be the best (for bacon too). Take a look at these that I found in a Sprouts store. All good things on the label!
Don’t forget Costco
Lot’s of Organic, natural products hitting the shelves at Costco. I love the Polish Sausages. Grass fed, no hormones or preservatives and grades all around. I heat them up in my air fryer so the outside gets crisp and inside its all juicy deliciousness. Make elongated Oopsie Rolls for “bread”, top it with raw organic sauerkraut and Primal Kitchen Mustard and you have a Polish Sausage Sandwich that even a Chicagoan would love!
Yes, that’s right you can make sausages at home! I’ve made a bunch in my restaurant over the years and did all the hard work including stuffing them in pig intestines. What did you think they used? There are some sausages with a non-animal casing. Some don’t even have a casing. “Skinless” hot dogs and the big tube of breakfast sausage like Jimmy Dean’s. You can make sausage mixtures and just hand form them into logs or patties and the cooking will bind them together! But that’s for another post!
I’ve made kimchi and sauerkraut before and I also make kombucha on a regular basis. So I’m now used to making fermented foods. I remember when I bought this yogurt maker about 20 years ago I was so excited to give that a try. I read the instructions and the idea of leaving milk out for 12 hours at 110 degrees didn’t seem right to me. So I said forget that and put the yogurt maker in storage. So then after all my experiments with fermented foods and the fact that I can’t find full fat yogurt in the store, I thought I’d give it another try. And the results are fantastic! Smooth, creamy and delicious!
I bought a Greek yogurt starter from a company on Amazon. But it turns out they were dead. So I just used some of my store bought yogurt to get a batch going and that worked just fine. I heat up a quart of half and half, add a little bit of heavy whipping cream to it and bring it to a boil. I turn off the heat and wait until the milk mixture is 96 degrees and stir and whisk in some of the current yogurt. About 10 hours later I have perfect yogurt! Refrigerate and enjoy!
As a side note, I wanted to make a second batch so I can keep more on hand. My wife started eating it so I had to boost up production. We had a set of small Ball jars, but they were just a little too tall to fit in the yogurt maker. So I put them in my InstaPot on the yogurt setting and they came out just fine too!
Food for Thought – Harry’s Primal Food and Social Media
I love Bacon and Eggs and that’s a good Primal Meal. Be sure to check out my Facebook page and Twitter and Instagram accounts. Follow and let’s keep in touch! Also, check out my Harry’s Primal Food closed group on Facebook. If you do Facebook, send a request to me to add you to the group. That way we, and others, can talk and share pics! Happy bacon and eggs face!