Wednesday, October 24, 2012

Ketosis VII: Practical recommendations


Well, here we are at our final Ketosis post!  It has been a long ride for all of us, and I hope you have learned as much as I have while researching the topic.

We have seen a lot of benefits of ketosis from helping lower triglycerides to helping with certain neurological conditions.  Now while all of these things sound great, how do we appropriately approach ketosis?  While many of us may want to try and be in ketosis at all times after seeing these benefits, and that it is a normal, physiologic process, I do think there are some reasons to not be in ketosis all the time, but I will cover those in a separate, later post, since I think they relate better to a different topic I have been thinking about lately.

So we know we have three main ways to get into ketosis: fasting, low-grade exercise, and high fat diets.  I think an appropriate ketosis-style diet is one that will combine all three of these into a cyclic approach, that way we make sure to leave ketosis for a little bit every now and then.  Also, as you will remember from my cornerstones of health posts I believe a system of HOW you eat it is very important to overall health, and we will also incorporate this system into our ketogenic protocol.


To start off our ketogenic protocol (KP), we will begin with fasting!  We have seen the benefits of fasting from this post, and we also talked about its role in ketogenesis in part I.  We can see here that a 12 hour fast is enough to induce about a 5-fold increase in ketones (1).  Now, many of you may be thinking a 12 hour fast is quite a lot, but if you think about it, if you stopped eating after dinner at say 7pm that would only be fasting until 7am the next morning.  This type of eating simply reflects the cornerstones to only eat when hungry and to satiety.  After you do those two things I think the fast portion should be taken care of!

Now in these mornings in your fasted state a little walk would be a great way to further induce ketosis, especially if you were trying to lose some weight!  This is exactly the type of prolonged light exercise that had been shown to increase ketogenesis.  However, if you are not trying to lose weight, I don’t think exercising at this time will give you the greatest returns, so I would save that for later in the day.

When it is time to eat, what should you pick out?  It is time to add in our third way to induce ketogenesis, high-fat meals! I am currently enjoying some coffee with heavy cream in it, and this type of high fat drink is a great way to keep ketogenesis going.  With it, I would say a nice high-fat breakfast is a great way to start your morning and will keep your ketone generators burning well into the afternoon!  It is important here to limit carbohydrate intake, so something like a few eggs and bacon or sausage should keep you going for a while and maintain ketogenesis.

So if we ate our dinner at 7pm and fasted until 7 am, at which point we had a high-fat breakfast we could conceivably stay in ketosis until we ate our next meal, which might be around noon or so. That would be 17 hours where we are sure to be in ketosis!  At this point I would say we could add in some carbohydrate, and begin our cyclic approach to ketogenesis.  We can curtail it here, and eat what we feel like for the remainder of our eating window.  However, we must keep cornerstone #1 in mind, and be sure to stick to whole food carbohydrate sources, like potatoes or, since it is winter, some squash would be tasty!  We have gotten a lot of the benefits of ketosis during our 17 hours.

Another thing to keep in mind is at any point during the 17 hours you should be sure to consume some type of MCT!  I like to eat a couple spoonfuls of coconut oil with my breakfast, but you can do this at any point throughout the 17 hour window.  This will be sure to give you a nice jump up in ketosis.  I like to do it towards the end of my fast, to help keep it going farther into the day, but it could easily be done right away to jump start it!

Also, note that the 17 hours is not a be all end all, it just seems to be an easy plan to keep up ketosis for the majority of the day, while still leaving time to return to a normal state.  If you would like to try staying ketosis for longer by all means eat some more MCTs during the day, or eat a high-fat lunch and save almost all of your carbohydrate for dinner.  I do think that it is important to get out of ketosis at some point, though.

Another thing to consider is a longer term KP.  If you don’t exercise too much, or not very intensely, you might want to try eating high-fat for a day or more, then high-carb for a day, and rotate this daily regime, rather than cycling during the course of a single day.  These are all things to try, and finding what is easy for you to maintain and makes you feel the best is the best strategy, there is no one-size fits all to this kind of stuff!  I think sustainability is the key to any type of eating regime, so what ever you can sustain is your optimal diet.

Finally, I’d like to take just a moment to discuss measuring ketosis.  I know some of you may have heard about the test strips, such as ketostix, but these are not a very good indicator of ketosis.  These strips work by measuring the acetoacetate levels in your urine, and as we saw before it is actually BHB that is the main ketone body in our bodies, not acetoacetate (2).  So these test strips are really a waste of money for trying to measure ketosis.  Another way would be blood levels, which would accurately reflect true ketone levels.  You could try to get a test done at your doctor, but that would be something you could only do sporadically. There are few meters out there for diabetics that will test both glucose and ketones, and these are probably your best bet if you want to try and measure ketosis.  I don’t think measuring it is that important, but I do know that some people like to track this kind of stuff, so if you are one of them I would recommend these meters.

Well, there you have it folks!  This is the KP I would recommend to someone who would like to see if a ketogenic diet would benefit them.  It is relatively easy to perform for anyone out there, and shouldn’t require too much variation from a normal diet.  If you are already eating in a system similar to the cornerstones I outlined earlier, the only changes you are likely to make is adding in some MCTs from either coconut oil or straight MCT oil, and not eating carbohydrates with breakfast.  In fact, I would say just the addition of MCTs is probably enough for the majority of people out there.  As I said earlier it is important for you to play around with this stuff, and see what works best for you, but I think this is a good starting point for most people want to try a ketogenic approach.

I hope you learned a lot throughout this series, I know I did.  And for those of you who were just looking for these practical recommendations sorry you had to wait so long!  There was just too much interesting research out there for me to go over that I couldn’t get to this one as quickly as I had hoped! If you have any questions please leave them in the comments. 

7 comments:

  1. Good stuff, I like the tie-in to your diet cornerstones. How sensitive is your body to carbs, i.e. how quickly will carb consumption affect ketosis? Also, I remember hearing that one of the major benefits of ketosis was that it stimulate autophagy, do you have some comment on that? Finally, do you think ketosis as a weight loss strategy is more effective for subcutaneous fat reduction vs. non-subcutaneous?

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    1. I think our body is very sensitive to carbs, and I believe in some of the articles we have seen that insulin, which is released upon consumption of carbs, can reduce ketosis within minutes.

      It is not the ketosis that stimulates autophagy, it is the fact that they share several of the same regulation mechanisms that they are related to each other. We can see from this abstract (http://www.ncbi.nlm.nih.gov/pubmed/17311494) that autophagy is simply another mechanism our body uses to gain energy during starvation. It is a shame I can't access the full text as this article (http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2676208/) uses the previous one as reference for the fact that insulin and glucagon are hormonal controls for autophagy, and you might remember that they were all the hormonal controls we discussed for ketosis. So, I don't think it is a cause and effect, but they are similar processes with a similar goal: to save our bodies existing tissues in times of limited nutrients.

      I do not have any solid evidence for what fat ketosis would work on most effectively for weight loss, however, since most of ketosis is performed in the liver and the fat comes from our adipose tissue located in the quickly mobilized visceral fat depots I would say that is where we would get the most reduction.

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  2. Great job blogging all your knowledge and hypotheses. Don't worry, I won't break into song like Kip from Napolean Dynamite, but I love the internet! I'm glad I ran across this and it's great how blogs allow rapid information sharing. Do you have any plans to go for a formal editorial/publication in a peer reviewed journal?

    I am a member of my specialty's college, ACPM. They have a somewhat outdated position paper from 2002 which addresses diet (http://c.ymcdn.com/sites/www.acpm.org/resource/resmgr/policy-files/posstmt_dietdiabetes.pdf). Observational data from 2011 showed weight gain more strongly connected with glycemic index than energy density (http://www.nejm.org/doi/full/10.1056/NEJMoa1014296). The NEJM has also published editorial on slightly more weight loss with low carb diet, but this effect was attenuated at the six year mark (http://www.nejm.org/doi/full/10.1056/NEJMc1204792).

    Overall, it seems your posts also identify non-weight related benefits (while you also allude to the fact that there may be non-weight related harms of constant ketosis you may address later). I might add there may be non-weight related harms of high fat diet unrelated to ketosis as well (http://www.cdc.gov/pcd/issues/2012/11_0301.htm). Regardless, it seems you allow for these unknowns in a balanced approach reflecting the literature where there is some measure of scientific uncertainty around this topic.

    One author of the ACPM policy statement above is Dr. Katz from Yale. He is a force behind creating the NuVal system for scoring all food (http://www.nuval.com/). Do you have any thoughts about this scoring system, or do you see it as limited without discussing the timing/system of food consuption rather than the type of food? Again, thanks for posting this blog. I think developing a score may not be ideal, but it does open the door for objective assessments of the costs to society of various foods if that assessment was ever of policy interest in a future policy climate.

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    1. Hi Jameson, thanks for the kind words about the blog! It is still in its infancy now, but hopefully will continue to grow. As of right now I am just using the blog to channel all of my personal research interests into one place, but hopefully as I continue my academic career some publications will be in my future!

      I think you are right to highlight some of the other sides of ketosis, and I do recognize that always being in ketosis is probably not a good dietary strategy to have for your whole life. I think there are many benefits to ketosis beyond weight-loss, and this would merely be a way to jump-start your weight loss so to speak. Also, I think people are looking to maintain a certain weight, or just stay healthy can find great benefits in ketosis.

      As for the NuVal system I think it might not be our best indicator of the health value of particular foods. When looking at how they calculate the score (http://www.nuval.com/science/) it is interesting to me that things like sodium and cholesterol are in the denominator, as they are essential for life. Do we need to get them from our food? Sodium yes, cholesterol no, but I think this helps show my point a little bit. Also, just having a food that has a lot of the nutrients in the numerator will have a very high score, however what if those nutrients aren't readily available to us until cooked? How does this system incorporate that? What if I eat a food with a high NuVal score as part of a meal that will drastically decrease the amount of nutrients I absorb from that food?

      I think these types of scores have their place for someone who is eating the SAD (standard American diet), and wanting to transition to a more healthy diet, but for people who are eating a whole food diet, like I recommend, they lose a lot of their worth.

      If you are interested in other scores like the NuVal, Mat Lalonde had a great talk at AHS 2012 that discussed this exact problem. I will send you the link when the talk becomes available online!

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  3. Good points, I thought NuVal might be a little too simplistic for your taste - pun intended. With population health we love simplicity as there is lower hanging "fruit" in trying to make small improvements among vast majority of Americans eating SAD rather than dramatic improvement in a select few who are willing to invest in achieving perfection (unless perhaps people would read your blog!). NuVal is not perfect and reductionism is a problematic trend (a la beta carotene and cancer), but if you think about it, whole foods perform very well in NuVal. It also scores macronutrients by "availability" of sorts(as in glycemic index). Simplicity also has a role in effectiveness as restrained eating already places considerable cognitive demands on the obese patients' brain
    (http://www.ncbi.nlm.nih.gov/pubmed/16126305)
    (http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0043382)

    Aside from simplicity, NuVal also offers an easier approach for policy purposes as rules are tough to draft on whole foods as compared with a single number (watch out for potato, fruit juice, sugar cane, and sugar beet or others who want to claim "whole food" status). Plus, feeding the entire nation will probably always require some processing of foods for logistic reasons.

    I look forward seeing Lalonde's take and am glad to see you engaging on this important topic. I think we need people to come at it this issue from different angles and shoot for perfection. I'm also looking forward to seeing this blog blossom even beyond it's current content. Keep me updated on new posts via Twitter/email too!

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    1. Interesting point about the low-hanging fruit when dealing with the population as your audience rather than n=1. On something like NuVal, how would that tool be used and by whom? A key point I recall from the Lalonde presentation was the difficulty he had in determining the common denominator for comparing foods, i.e. calories or mass or some other measure. Each seemed to have deficiencies. The thing I would worry about with something like NuVal or any scoring system for that matter is that the scoring be used properly, so that users don't try to maximize their "score" by consuming more, rather than improving their overall quality of food intact, while still being cognizant of calorie intake.

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  4. Yes, I apologize to Al if that perspective is too far off course for his blog and thank him for hosting my comments. Answering your question might make an even bigger rabbit hole, but if you'll humor me, one example is policy over school lunch. Right now we have to debate whether or not pizza qualifies as a fruit or vegetable. That definition might be a distraction from the larger question of whether or not we can do better with school lunch. Answering the larger question, however, offers even more subjectivity and room for special interests. NuVal on the other hand provides a single objective calculation that might describe how healthful a particular food is.

    As another example, the American Heart Association has given it's highest rating for scientific evidence and consensus on public health interventions that subsidize heathful foods (I A) and a lower rating for taxes on unhealthy food products (IIa B)
    http://circ.ahajournals.org/content/early/2012/08/19/CIR.0b013e318260a20b.full.pdf

    The issue is, in an age of austerity, how do you choose objectively which foods to subsidize so that you get an adequate return on investment?

    Aside from regulators and policy makers, individuals could also use NuVal by "trading up" when shopping or eating - http://www.nuval.com/shop/trading

    While an individual could mistakenly keep eating more and more points, the real issue is how effective is current nutrition labeling in communicating health information to the average American? NuVal is likely not the final answer because it is proprietary and not perfectly transparent. Transparency could lead to processed food makers gaming the system, but there are likely ways to create a better system on that model to better serve the public interest. NuVal is just one of the first sincere and comprehensive attempts that seem to be catching on with a broad audience.

    That said, my niche perspective doesn't negate the larger issues around ketosis and natural eating plans as these are also important to further investigate. I really appreciate all Al's efforts in delving deeper into these questions and his hypotheses and hope to learn more from him in the future.

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