Is This Diet the Secret to Surviving Anything?

[00:00:00] Speaker A: In uncertain times, your body can be a backup generator. In this episode, we explain how a no sugar, no grain, low carbohydrate, high fat, keto style way of eating builds personal resilience, steadier energy, fewer cravings, and a pantry plan that stretches further. [00:00:20] Speaker B: We cover evidence that low carb improves blood sugar and can reduce diabetes medications, why ketosis often suppresses hunger, how ultra processed foods push us to overeat, and why being fat adapted helps you function even when meals are delayed. [00:00:38] Speaker A: This is not a doom and gloom episode. It's hopeful, practical and doable. Welcome to the Dust or Mud Podcast. I'm Shelley and I'm rich. [00:00:48] Speaker B: We spent 25 years in the United States Air Force, the last five of which are I spent in the Pentagon in Washington D.C. in 2021, we retired from the Air Force, left the big city behind, bought 160 acres in the middle of the Missouri Ozarks and started a first generation multi species regenerative farm. As part of that, we started this podcast, the Dust yout Mud Podcast, where we talk about food freedom and farming. [00:01:17] Speaker A: And today I think it's gonna be a little bit about food and freedom because also for the last six and a half years since we have not eaten grain or sugar or carbohydrates really, to speak of, we have led a ketogenic diet. So while we're not nutritionists, we do have a lot of experience with our metabolisms and how they respond to kicking that junk out of our diet. [00:01:42] Speaker B: Yeah, we left the standard American diet behind. [00:01:45] Speaker A: We did. And we couldn't be happier. We feel great. We're in our early 50s and we're farming like mad people, you know, with energy to do it. And I think that is absolutely because of the way that we eat. [00:01:59] Speaker B: I would agree wholeheartedly. [00:02:01] Speaker A: We got to thinking the other day as it occurred to us, with the world being so upside down and in turmoil, today is September 16, 2025 and we got to wondering with everything crazy going on whether it's AI is going to take all of our jobs. The economy is going wacko, we're $37 trillion in debt as a nation. The GDP ratio is probably about 120% compared to our debt. And we just began to wonder, what can we do? What can you do to help yourself to, for us to help ourselves in a time of so much uncertainty? And we don't want to be doom and gloom. We really don't. We want to be hopeful and we want to take action. We're people who like to prepare or people like to know what's going on so that we can make good decisions for ourselves and we can talk about it with you. [00:03:00] Speaker B: Yeah, absolutely. You didn't even mention the political turmoil. [00:03:04] Speaker A: Like, I didn't. [00:03:05] Speaker B: Things are just. Things are just crazy right now. And it really has us thinking, you know, how. What are ways that we can improve resilience and improve our, I don't know, chances of surviving in a, like, crazy time. [00:03:23] Speaker A: Yeah, you're right in that the political landscape of this past week has really been the catalyst of what's gotten us thinking about it. [00:03:35] Speaker B: So we wanted to share a little bit about our ketogenic lifestyle and how we believe that it could offer you, too, a way of, I don't know, a more assured, sustainable life in uncertain times. [00:03:50] Speaker A: Yeah. Because while we can't. We can't control what's going on in the world writ large, but we can control our metabolism. [00:03:59] Speaker B: That was, you know, in 2019, when we started researching this, before we ever made the switch to the ketogenic lifestyle. [00:04:09] Speaker C: Yeah. [00:04:09] Speaker B: One of the things that was like an aha type moment for me was the idea of controlling our metabolism. That was something that, to me, it. Like, you did. You were. You were born with a metabolism. You know, each person's was different, and, you know, mine was a little bit higher, so I was skinnier, you know, and, like, other people's was a little bit lower, so they were heavier. And there was just. In my mind, it was just something you were born with. And you just said that we can control our metabolism. [00:04:48] Speaker A: We can. [00:04:49] Speaker B: That. That was an aha moment to me, the idea that there's a different way of our body fueling itself. And I had. I had never heard of ketones. I had heard of ketoacidosis, which is a bad thing. Right. You don't want that. [00:05:13] Speaker A: And, you know, typically happens in type 1 diabetics. [00:05:16] Speaker B: You know, that that's probably associated with type 1 diabetes. And that's really the only thing I had ever heard of that had the word keto in it. We had been hearing about the keto diet and ketogenic diet and just didn't know anything about it. And that's really what got us started. [00:05:39] Speaker A: Yeah. Well, and we've told the story. A doctor friend of yours had mentioned it, and you really wanted to try it out because of having Crohn's, which is an autoimmune disorder where your body is kind of attacking itself, and you wanted to reduce your inflammation. And it sounded like a tactic for controlling that, and I don't have those issues, but hey, I'll join you in it. And then we both learned that year. We just kind of really dove in that winter and started learning about what it was really about. And when we learned the changes that can happen within your body at the cellular level and subcellular level, we were, we were floored and just. Well, we did feel sort of duped or lied to about what we should have been eating because we had been eating the standard American diet. We thought that we were healthy. He was in the military, we worked out. We, you know, we were doing everything that we thought we were supposed to be doing. And we still, Our health, we know now, was not great. Yeah, right. And whenever we started making the change, though, that the, the changes that we felt physically within the first month, we were like, whoa, like, I'm fairly intelligent person, but I swear I'm smarter now. You know, in my brain I could think clearer, my words would come off faster. I used to get kind of brain fog where you're like searching for that word and that kind of went away, where you feel just sharper. And learning what the ketones really, really did in our brain, were doing in our brains was almost like magic. [00:07:28] Speaker B: So we would encourage you, we're not going to get into all of the scientific details, but we would encourage you to take some time and research the fact that, that your body, your metabolism, you can run off of a different type of fuel. You don't have to run off of glucose that you're getting from carbohydrates. You can run off of ketones that your body makes from fat. [00:07:56] Speaker A: So what does this have to do with political unrest, a really crazy economy and uncertain times, potential scarcity ahead of us? What does this have to do with that? What is, how could a ketogenic diet help in times of scarcity, in times of we don't know where or when our next meal might come? How does this help? [00:08:24] Speaker B: First off, from a scarcity perspective, one of the things is if your body is running off of your own stored fat and turning that fat into ketones, you don't have the need for that constant next meal. Like, that was one of the first things that we noticed was I'm, I'm a type A control freak. And one of the things that was, was very, very apparent very quickly was that food was no longer controlling my life. It was, it was like, it reversed. Like, I ate because I, I wanted to eat, not I ate because I had just this like, like drive. Like I, I couldn't control it. It was time for a snack. You know, it was time for my peanut butter crackers. Or it was, you know, it was time for some chips or it was time for something every few hours, which is what we had been trained to do, was, you know, five to six small meals a day. You have your three main meals, snacks in between, and then probably some snack right before you went to bed. And that next food was always. I felt like it was in control. I felt like food was in control for sure. And that shifted in my. In my body. Like I. I no longer had that demand for the next meal. It was, it was as. I just wasn't hungry. [00:10:13] Speaker A: And we learned that really, it. It's a. It's a glucose insulin response. Together, they're working together. And the endohormonal response, the ghrelin in your system was under control. So you don't have to constantly. It's not constantly telling you, hey, it's time to eat again. [00:10:35] Speaker B: Ghrelin is the hunger hormone. It's the one that says you need to eat. [00:10:39] Speaker A: That's right. [00:10:40] Speaker B: And that carbohydrate insulin roller coaster. Ultra processed foods really drive that. [00:10:50] Speaker A: Yes, they do. [00:10:51] Speaker B: And it drives ghrelin. [00:10:54] Speaker A: Yeah. And so the fact that you always feel hungry isn't because your body is broken. It's because the diet that we have been encouraged to eat and consuming all of these ultra processed foods, it's just driven by that. And you can literally turn it off. You can turn it off. And that was the coolest thing as a female. For me, that was the coolest thing was the day that I woke up and I'm not hungry. I don't feel like I need to eat two bowls of cereal or have the bagel or eat the sandwich. Not a couple of hours, you're going to crash. You're going to feel like you need something else. And the day that I woke up and I wasn't hungry, and that's where we're getting to with the concept of why does this matter in a time of scarcity? Because to me, hungry people are angry people. [00:11:48] Speaker B: Hmm. [00:11:48] Speaker A: It's very difficult to keep yourself calm, keep yourself under control, and be able to think clearly when you are hungry. You can't. [00:12:01] Speaker B: You're a hierarchy of needs, Right? [00:12:03] Speaker A: That's right. [00:12:03] Speaker B: You have to have your physical needs met first. [00:12:06] Speaker A: Right. [00:12:06] Speaker B: So, you know, if you hold your breath, oxygen, you got to have it. [00:12:11] Speaker C: You're not. [00:12:12] Speaker B: You're not happy, you're not anything. You got to have oxygen. And the way the Standard American diet forces our bodies to operate is it creates hunger. And as long as you're hungry, that's what you're going to do is think about being hungry until you eat. [00:12:32] Speaker A: Yep, you're right. And if you're thinking about only being hungry, how can you think about anything else? How can you think about what's the next move I'm going to make for, for this day? You know, it's so controlling. It's it. And you know, some of this we've prepared for the podcast, but some of it we have. This is a conversation and these things, your thoughts kind of come up, you know, and the, I hadn't really thought about the, the sheer control over your mind that your stomach has and that your blood sugar has. And if you can't think clearly, like, you are very susceptible, right. You're, you're more of a target of yourself. Like you, what, you're just gonna go do whatever you can to, to get that next meal. But here's the thing. If you are on a, a meta, a metabolic controlled way of eating what, and you are eating, you are not eating sugar, you are not eating grain. Look, even if you're trying to grow it yourself, it's very hard to grow sugar. Grains aren't easy. It takes a whole lot of land to grow a bunch of grain. It's just difficult. And. But there are other things that we can do and we'll talk about them in just a minute. As far as our pantries are concerned and our freezers are concerned that we can put in there, that we're not wondering, well, how am I going to make biscuits? You're not, you're not going to make biscuits. How am I going to make pancakes? If the world, you know, when the pandemic was happening and the, the grocery store shelves were bare, what am I going to do about macaroni? Nothing. You're not going to eat macaroni. Right. And so when you stop having to worry about what am I going to do to get my sugar in my grain? When you start focusing on things that you actually can do, man, actually hope rises in that situation. [00:14:35] Speaker C: Yeah. [00:14:36] Speaker B: You may hear us during the podcast today talk about a concept called fat adapted. And that's a concept of when your body has been in ketosis for a while, everybody is different from a couple of weeks to a few weeks, then your body will prefer fat as a fuel source and convert that fat into ketones. And one of the things that opens up is it opens up all of the fat stores in our body to be energy. So when you're eating that standard American diet, you're on that glucose roller coaster we talked about. And you know, runners talk about it, they, they hit the wall. Well, that wall is you've used up about the 1200 ish calories that you have stored as glucose. [00:15:28] Speaker A: Okay. And gone through your glycogen stores. [00:15:31] Speaker B: You've gone through your stores and at that point then your body says, okay, we're done. [00:15:39] Speaker A: And then it says, wait, no, okay, okay, you're gonna keep running. You're not done. You're not done. [00:15:45] Speaker B: All right, well we'll start doing something. [00:15:48] Speaker A: We'll go have, do something else because you're still running. So guess what happens? Your liver kicks in and it starts making more energy. [00:15:58] Speaker B: And when you're fat adapted, when you've been in ketosis for, you know, a while, your body is automatically there. And what that opens up is instead of having, you know, a thousand or so calories of stored glucose, glycogen in the form of glycogen or whatever, you have like 100,000 calories stored in as fat. And it, your body can operate a long time before you hit that wall. [00:16:30] Speaker A: Yeah. And a very steady, it's just a steady, constant supply of energy. And the fat, when you're running on ketones and your body has kicked into that other fat adaption, a fat adapted energy source, that's whenever you get the hormone control and all of your hormones really level out, your body loves to be in that state. It really does. And so what that's going to give you in a time of scarcity is constant, steady energy to be able to be thinking about something other than what's the next meal. [00:17:13] Speaker C: Right. [00:17:14] Speaker B: It's our body's natural way of dealing with scarcity. [00:17:21] Speaker A: Well, yeah, I mean, caveman times, it was winter. [00:17:24] Speaker C: Right. [00:17:26] Speaker A: That's what they did. That's why our bot. You're right. That's exactly right. But here's the thing. Most, most Americans are living on the standard American diet, consuming ultra processed foods every single day, multiple times a day, rarely eating real food. And their bodies, our bodies are not prepared for scarcity. [00:17:49] Speaker B: Correct. [00:17:50] Speaker A: Now there's a lot of storage there. Yes, there's a lot of storage with, with obesity rates, what they are roughly. [00:18:01] Speaker B: A lot. [00:18:01] Speaker A: A lot. We'll just say that with the obesity rates what they are, people have a lot of storage and that's okay. But their bodies, their hormones, their just them, their brains, that what they require every day is not prepared for scarcity. They are not prepared for what happens when the grocery store shelves are not full of ultra processed foods. [00:18:30] Speaker C: Right. [00:18:31] Speaker A: And so they're, they, they might know how to cook an egg, but it's going to take their body time to get fat adapted. Really it takes about a month. You know, that's, that's kind of just a nice average time frame. So here's the thing. You can prepare and go through some of the, the changeover between the ultra processed standard American diet to a ketogenic no sugar, no grain way of eating. And you could do that without the stress of the rest of it. While the world is only a little bit crazy right now, while it's not in all the way turmoil, you know, there are, there is, there are still groceries in the grocery store and we could take this time to think and make, take action before anything bad happens. We could just be prepared. [00:19:26] Speaker C: Yeah, right, yeah. [00:19:28] Speaker A: And so there's some evidence out there. So. Okay, well scientifically, who says this is okay? Well, there are studies after studies that have been done. The ketogenic diet is not new. It goes back to the 1800s and you can find that on many, many YouTube channels, many virta health, they have done studies with people with type 2 diabetes. They have taken their A1C which is the average of your blood sugar over the course of about three months. It get, it kind of gets a, it captures a snapshot of this is what your blood sugar's been doing and it's, it's calculated in basically single digit numbers and they have been able to take people who were pre diabetic and type 2 diabetic and taken them all the way down into a normal A1C and off of their diabetic medications. Now that doesn't mean they're no longer type 2 diabetic, but it means they're no longer prescription dependent to control it. They're now controlling it with a diet. So it, there's just hard evidence out there that we're able to control our metabolisms and what's going on inside through nutrition. [00:20:49] Speaker C: Yeah. [00:20:49] Speaker B: So some numbers there. As far as blood sugar and meds go, in large real world keto studies, people with type 2 diabetes dropped A1C from 7.6% to 6.3%. They lost 12% of their body weight and reduced or eliminated their diabetic meds. 94% either reduced or stopped insulin at one year. [00:21:14] Speaker A: That's amazing. And the American Diabetes association has finally, after, after a whole lot of poking has finally come out and said that a low carbohydrate diet and are a keto style diet is a legitimate pattern to improve your glycemia. [00:21:35] Speaker C: Yeah. [00:21:35] Speaker A: So it, it does it. Even, even the, the biggest naysayers are now saying, okay, yes, it works. Yeah, yeah, it really does. [00:21:45] Speaker B: And it, and this isn't something that's fringe. [00:21:49] Speaker A: No. [00:21:50] Speaker B: Like it's really not. You are putting your body into a different state of metabolism that your body will do. Like it's not, it's not like, you know, some crazy. [00:22:05] Speaker A: Yeah. It's not new. Another thing, we talked about it a second ago, it's going to lower your appetite. It's gonna, it's gonna calm down your hunger pangs and stuff and you're gonna eat less because the Americans on the standard American diet studies have shown that they don't necessarily mean to, but we eat 500 calories more a day. Unconsciously, subconsciously, whatever, it just happens we eat more calories a day. And I'm going to tell you that whenever you're eating, I don't know, a big plate of fish with butter all over it or steak and you are, or with butter all over it again, or a lot of fat, you really got, you have a limit as to how much you can really intake. It gets to be so rich, you're like, I can't eat anymore. [00:23:00] Speaker B: That was another thing that was interesting for us is we, we really stopped looking at calories. Like for years we would read the eat this, not that books and they were all focused on how many calories this appetizer had versus that appetizer and really, really talking about replacing one food for another from a caloric perspective. And we really, really quit even thinking about calories and really transitioned to if you're, if we're eating, you know, a ketogenic macronutrient ratio of around 70% fat, 20 to 25% protein and 5 to 10% carbs. Like if the ratio was there in the meal that we were eating, then we ate until we were full. And like you said, full happens faster. [00:23:59] Speaker A: It does. [00:23:59] Speaker B: And what we found was we both lost weight. [00:24:04] Speaker A: Yeah. [00:24:04] Speaker B: Not necessarily trying to lose weight, trying to just try this new way of eating. And the, the result was without, without even thinking about calories, we, we lost. [00:24:18] Speaker A: Weight and we now we just maintain like our body has found a homeostasis. It's happy. We eat food, it stays the same. We don't have to worry about our clothes not fitting. You know what this, what this way of eating does, it matches your want to eat with your need to eat. [00:24:40] Speaker C: Yeah. [00:24:41] Speaker A: And I thought that, I think that's a pretty cool concept because you really. [00:24:45] Speaker B: Start paying attention to like, I'm right. [00:24:49] Speaker A: Yeah. And you'll quit eating. But you're not. But you eat till you're full, like till you're satiated. Eat food. When you sit down to eat, that's important not to say, well, I just won't have very much. No, have as much as you want. Have as much as you can. Really. And we, we sit down. This morning I had roughly six eggs and butter for breakfast, probably brunch because we probably won't eat again until this evening. And we probably won't even eat much because when we eat like that we get to all the way to the evening and we're still not hungry. Like, yeah, I'm good. Really. Your hunger just doesn't hit the same. [00:25:33] Speaker C: Yeah. [00:25:34] Speaker B: Another common meal for us is ground beef. And we won't sit down and eat 4 ounces of ground beef. We'll sit down and eat a full pound of ground beef. [00:25:44] Speaker A: Yeah. Highly recommend it. [00:25:47] Speaker C: Yeah. Great. [00:25:48] Speaker B: And then you're not hungry. [00:25:50] Speaker A: That's right. One of the main concerns for people is whenever they start eating a high fat diet is they're really concerned about their cholesterol and what's going to be going on within their, you know, blood system. What they have found though, that is that on a especially they've done short term studies and triglyceride levels go down. [00:26:11] Speaker C: Correct. [00:26:14] Speaker A: Ldl, hdl, while your total might go up, what they're seeing and we've found that in our cholesterol is the good cholesterol is up, the bad cholesterol is down and super good for your brain. And that is not a, that's not a scary thing. That's not the cholesterol that we all have all been told through the cholesterol, you know, myth at this point that is going to give us heart disease. So that's been debunked. It really has for the most part. There are a few people out there that might be hyper responders and that they, they might have a thing that they would want to watch. But for the most part. You just went, had blood work done the other day. [00:26:59] Speaker B: I did. [00:27:00] Speaker A: And your cholesterol after, I mean, how, how many, how much fat do you eat? [00:27:07] Speaker B: All of it. [00:27:08] Speaker A: I know. And your cholesterol was right where, right where it was supposed to be. [00:27:15] Speaker C: Yeah. [00:27:15] Speaker B: HDL was really high. LDL was slightly elevated from what they would want as standard, but the ratios were amazing. And the, the doc before he Even got my cholesterol numbers. He was talking to me about how he was going to put me on a statin and I very politely, I thought, told him that even if he sent the medicine home with me, I wasn't going to take it. So he did. And then it, it was polite. Then it came back and the, my cholesterol was just fine. So we didn't have actually have to have an argument about it. [00:27:44] Speaker A: It wasn't going to be an argument. It just wasn't going to happen. [00:27:48] Speaker B: Another thing is the type of foods that you're eating on a ketogenic diet are by definition low inflammatory foods. If you can stay away from your seed oils like that. Don't get your fat from seed oil. [00:28:03] Speaker A: No, no Canola oil. No. Vegetable oil, soybean, Soybean oil. Try to stay away from that. It's very hard because it's in everything. But that is not the fat that we're talking about. We're talking about avocado oil, olive oil. [00:28:22] Speaker B: Coconut oil, coconut oil, beef tallow, pork. [00:28:25] Speaker A: Lard, it, butter ghee. We're talking about animal fats. And good. But I don't. Is an avocado, that's a fruit. [00:28:38] Speaker C: Yeah. [00:28:39] Speaker A: At any rate, we're not talking about canolas, corns or soys. [00:28:43] Speaker C: No. [00:28:43] Speaker A: Right. [00:28:44] Speaker B: So staying away from those, it's low inflammatory. So the, that's another thing that you're going to find is the, the inflammation type symptoms that you're having from carpal tunnel to achy joints to like all kinds of crazy things start to go away as the inflammation starts to go down. And, and without the, the inflammatory crap running around in your body, your arteries and veins are also doing a lot better. [00:29:13] Speaker A: Yes. [00:29:14] Speaker B: So the, the, the whole cholesterol thing, you know, without the inflammatory foods is really like whatever. [00:29:23] Speaker A: So why does this equal resilience and tumultuous or turbulent times? The resilience part, you lose the must eat now thing. You know, you, that, that goes away and you can comfortably delay your meal until there is a meal or if you're wanting to ration yourself out, if you want to ration your foods based on your schedule, based on what the supply is in your home. So you, you, you take that away. The pantry, it's real food. So you're not buying expensive packaged things to try to store up. Right. And you're going to be storing real food that's high protein, high calorie fat is high calorie. [00:30:19] Speaker C: Yep. [00:30:19] Speaker A: Fat is a lot of energy. It is in a little bit Right. So you, it's going to take your, your calorie density goes up. [00:30:27] Speaker C: Right. [00:30:28] Speaker A: With, with your storage. Do I want to store some oats or do I. Would I rather that 5 gallon bucket be olive oil? [00:30:38] Speaker B: Oh, oil every day. [00:30:40] Speaker A: You know, how can I get my hands on 5 gallon bucket of tallow? [00:30:43] Speaker B: Coconut oil. [00:30:45] Speaker A: Yeah, exactly. And so when what you're storing, first of all, it's real food. It is not something that has been processed by much. It may have been heated a little bit to melt it down or to, you know, you've, you've had to whip it. If it's butter. Yes. You've had to do some things to it. [00:31:05] Speaker B: I shook it. [00:31:05] Speaker A: Yeah, I shook it. [00:31:06] Speaker C: Yeah. [00:31:07] Speaker A: But it's real food. It's not, it's not chemicalized, you know. [00:31:11] Speaker C: Yep. [00:31:13] Speaker A: And, and you have stable energy. And we've talked about the number of calories that you can get from like a tablespoon of, of olive oil. And it's going to go in your system and last a long time. And if you can't eat that, you're gonna, your, your body's gonna say, hey, you got some, you got some fat stores for me? And I'd be like, sure do. Sure do. So you've got that stable energy happening with ketone production. [00:31:42] Speaker C: Yeah. [00:31:43] Speaker B: And your brain isn't focused on your next meal. [00:31:46] Speaker A: Yeah. [00:31:46] Speaker B: Your brain is focused on whatever else is going on. [00:31:49] Speaker A: To me, that's probably the most important part. So we encourage you to look at your pantry, look at what you eat most every day and start making some changes. What changes can you make? Well, have eggs for breakfast, Put some butter in there and see how long that lasts you in the day. [00:32:13] Speaker B: And don't have the toast, but don't have the toast. [00:32:16] Speaker A: Don't have the orange juice. Try to go from coffee with sugar in it to coffee with just maybe some cream. Make some small adjustments, kick the sodas out of your diet, get the sugar gone, because that is just jacking up your metabolism. We know that. And what you're doing at that point is you're beginning to train your body for what could potentially be a marathon and give yourself time to adapt rather than just having to be just miserable. Cold turkey. [00:32:53] Speaker C: Yeah. [00:32:54] Speaker A: Any other thoughts? [00:32:56] Speaker B: Eat real food, like the kitchen. The types of foods that we're going to eat are, you know, high protein foods. Your beef, pork, lamb, chicken, fish. Have a, an above the ground vegetable, a low carbohydrate vegetable. With that meal, a, you know, leafy green broccoli, cauliflower, you Know, something along those lines. Yeah, with fat and quite a bit of it on the fat side of things. And you know, use the, use the vegetable as a, a pathway to get the fats. You know, like pour olive oil on top of your leafy greens or put butter or ghee on top of your broccoli or cauliflower cheese sauces, you know, you can make some really decadent cream cheese sauces that will really up the fat content in the meal that you're eating, whether it be, you know, a steak or chicken or anything like a really nice cheese cheese sauce. Don't make a roux out of it. Don't use flour, use, you know, cream cheese and, and cream. Actually just simmer the cream down and thicken it that way. Like there's, there's ways that you can, you can really get the fats up while making something that tastes really good. And because it's so rich and creamy and you know, protein filled your, your body, your, it is going to be satiating very. You're not like we, certainly not anymore, but like it didn't take long before we didn't miss the, you know, chips at the beginning of the meal and the bread to sop up whatever, you know, like it, the meals, you can make really good meals and you're not missing things. [00:34:48] Speaker A: So in a world where it's turbulent, you know, there's so much unrest going on, we like to grab hold of what can we do. And we encourage you to get yourself on a path towards metabolic state that can withstand turbulent times. [00:35:10] Speaker B: So we came up with a few common questions that I think we could go over. Okay, first is will I be hungry? I think we've talked about that. Initially we, we actually weren't hungry even at the beginning like that. That didn't happen for us. I think, I think the, the biggest thing and, and people will, you know, as you start to research this, people will talk about the keto flu and it makes it sound like, especially post pandemic, like, oh no, I don't want anything to do with that. And it, So I think that might be something to talk about real quick. It's not actually influenza. It is your body. As you stop eating all of the ultra processed foods and your body will dump a whole lot of liquids because it takes a lot of liquid in your body fluids to process all of the carbohydrates. And as you really restrict the number of carbohydrates, your body gets rid of a lot of fluid. And with that there is often an electrolyte imbalance that forms. So it's really important to add salt. You know, you stop eating the ultra processed foods that are full of salt, you start eating real foods. And you've probably been told in your life that salt is bad, you know, so your body gets very low on salt and other electrolytes. And so where the keto flu happens is just an electrolyte imbalance. So add salt, add salt, add salt, maybe a magnesium supplement and that will sort of curb that or at least lessen the keto flu. We, for us, we would make what we called keto aid and we would take water, a little bit of lemon juice, a little bit of stevia as a sweetener and salt and make our own sort of Gatorade style drink. And just adding that salt in a drink like that, you know, over a few days, it, it curbed any of that. [00:37:26] Speaker A: Is keto safe? Well, for most adults, yes. Especially when you're focused on whole foods and healthy fats. If you're on glucose lowering medications and you are being monitored by a doctor, please talk to your doctor before you start eating like this and trying to change your body. Because the likelihood is you're going to have to come off of some of those medications because they are keeping your blood sugar low. But if you start eating like this, your blood sugar is going to be low. Right. So you're going to get sort of a double whammy and you're going to go hypoglycemic and we do not want that. So if you want to get yourself to where you are burning fat, living on ketones, the majority, and you want to change your diet and get off some of those medications, talk to your doctor, tell them what you're wanting to do, tell them what you're about to do. Don't ask, like seriously don't ask. Say, I am going to do this and I need you to monitor my blood sugar because I'm probably going to need to reduce some of the medications that you have me on that's keeping my blood sugar low. [00:38:38] Speaker B: Virta was finding that like within hours, yeah, they were having to reduce the medication. So this is a very, very important point. If you are on blood sugar lowering medications, you really need to be working with a doctor as you start a transition into ketogenic. [00:38:57] Speaker A: And what a wonderful thing that would be because if you are looking at scarcity and the world being, I'm not sure what the supply chain's doing because we have so much crazy things going on and you're worried about Being able to get medications. Hey, what better way than to not have to worry about your medications if you were taken. What if you were taken off of those medications that you. So you didn't even need them and you could control all of that through your diet? That would be amazing. Especially look at the preparation that you're doing if you're in that situation. [00:39:34] Speaker C: That's. [00:39:35] Speaker A: If you could get off medications, man, how awesome would that be? [00:39:39] Speaker B: And Shelly made the point earlier, but I'll highlight again. It doesn't mean that you're no longer type 2 diabetic. It just means that you have transitioned your body into a different metabolism, into a different fuel source that no longer requires you to be on that medication. If you were to transition back to the standard American high carb, low diet, you would have to go back on that medication. Like, it's not like it healed your body. It is simply a different way of fueling your body that no longer requires that medication. [00:40:13] Speaker A: Do I have to be perfect in what I'm eating every day? No. No, you don't. We're just saying start making some changes, take some things out, add good things in, slowly start getting adapted to a different way of eating. And once you are fat adapted, something really cool that our bodies do is they remember that. And okay, let's say you had the burrito with the tortilla. Not a big deal. Just don't stay there if you had that meal. Okay. But don't stay there. Get back over into, hey, I want to eat a high fat, low carb, moderate protein meal. [00:41:00] Speaker C: Yeah. [00:41:01] Speaker A: On the next one, Right? [00:41:03] Speaker C: Yep. [00:41:03] Speaker B: The caveat I would say there is when you're first starting out, if you don't stay in, stay up with this, with, with being keto, your body won't ever get to that fat adapted state. [00:41:16] Speaker A: Right. So, so give yourself a good 30 to 60 days if you can. Once you've, you're like, okay, I'm all in. Every meal I eat, I'm not hungry anymore. I'm keto, period. Then once you've hit about 60 days, probably your body has reached maybe even longer. But most of our bodies have reached some semblance of fat fat adaptation and it can swing back over. [00:41:43] Speaker C: Yeah. Yep. [00:41:45] Speaker A: Try to limit the cheats though. If you're, if, if you really get over into, I want to eat this. [00:41:49] Speaker B: One of the things that we've seen in talking with people though is they'll be like, well, I'm keto most day. [00:41:55] Speaker A: Yeah, that, that actually is not a, it's not A thing. [00:41:58] Speaker B: I'm not keto. I cheat at night. And it's like, well, that your body will never get there. [00:42:05] Speaker C: Right? [00:42:05] Speaker B: Like you, you have to go all in for a period of time. And, and then after, like Shell says, a couple of months, then if you need to have a birthday cake with your children or grandchildren, then go ahead, your body will recover and be just fine. But if you have birthday cake every evening, but you're eating keto the rest of the day, it's never going to kick in. It's not going to work. Your body won't make the transition. [00:42:32] Speaker A: So what we're really saying is take some steps, change, make some changes. You know, get yourself. Wean yourself off of stand American diet slowly and make a plan to say, okay, now I'm going, you know, I've made some changes. I'm not going cold turkey. And now I feel like, all right, this isn't going to. This isn't going to be as hard like this. And now I'm going to go full blown over into a no sugar, no grain, high fat, low carb diet. And I think that the no sugar and the no grain is really important because people will, what am I going to do about. You're not going to eat it. That. It's very simple. You're just not. And, and so to. I think it's just important to emphasize that so you don't have to be perfect. Take your time. If you want to get your body ready and then set sail and then. And then get into it. And your body will thank you. It really will. But this, it's not about fear. It's about freedom. [00:43:35] Speaker C: Yes. [00:43:36] Speaker A: That's what this is. [00:43:37] Speaker B: Freedom from hunger. Freedom from the standard American diet, from ultra processed foods. [00:43:42] Speaker C: The. [00:43:42] Speaker B: The freedom to eat the food that you can grow yourself. [00:43:46] Speaker A: Yeah. If you've got four or six chickens in your backyard in the suburbs and you can make four to six eggs a day, like, hello. [00:43:54] Speaker B: It's a lot. [00:43:56] Speaker A: That's amazing. [00:43:57] Speaker B: Get some pots and grow some plants and have yourself some veggies and some eggs. [00:44:01] Speaker A: Absolutely. Yeah. And put up some canned chicken, some sardines if you like them. Those are amazing for you. Go to Costco, get big bottles of olive oil, grab some nuts, store in your pantry calories, good calories that are high fat. [00:44:18] Speaker C: Yeah. [00:44:19] Speaker A: Just buckets of fat. [00:44:21] Speaker C: Cool. [00:44:21] Speaker A: Yeah. This was fun. [00:44:23] Speaker C: Yeah. [00:44:25] Speaker A: Okay. Until next time. Bye, y'. [00:44:27] Speaker C: All. Bye.