Can anyone explain, if you’re in a position where you’re metabolizing fatty acids for energy, how you avoid metabolic ketoacidosis?
Ketosis and ketoacidosis are totally different things. If you’re not diabetic, you don’t have to worry about ketoacidosis at all. And ketosis is your pal when you’re on Atkins.
My bio: did strict by-the-book Atkins for five or so years in the early 2000s, losing almost 50 pounds and keeping most of it off for that time and the years after, but I have gradually fallen off the wagon a bit and gained 20 or so pounds back accordingly. I just started back on Induction yesterday, and glad to be doing it. It works, and the only time it fails is when I fail to do it right.
Ketoacidosis is indeed only a problem in diabetics, and it’s a problem because they cannot use glucose for energy and must turn to fat. The beta oxidation of fatty acids produces ketone bodies which are acidic. Since this is apparently what low-carbers are hoping to go through, I’m wondering how we avoid metabolic acidosis.
According to wikipedia, ketosis is harmful.
Dukan is low-fat, correct? The website wasn’t clear.
Yes it is. A colleague of mine has lost a tremendous amount of weight on Dukan but she’s got a greater amount of resolve than I. I managed to stick it out for about half a day. The protein-only first week was a mountain I couldn’t even begin to scale.
So, mine is more of a low-carb failure story.
That’s not what your link says(Bolding mine):
However, when excess ketone bodies accumulate, this abnormal (but not necessarily harmful) state is called ketosis. Ketosis can be quantified by sampling the patient’s exhaled air, and testing for acetone by gas chromatography.[9] Many diabetics self test for the presence of ketones using blood or urine testing kits.
When even larger amounts of ketone bodies accumulate such that the blood’s pH is lowered to dangerously acidic levels, this state is called ketoacidosis.
You’re right Moonlitheral, I misread.
I still don’t understand how low-carbers avoid ketoacidosis.
I just rolled with it. A diabetic friend gave me some urine teststrips and for days I was +4 ketones. My breath stank, so I chewed gum. And peed a ton. And drank as much as I could(water).
Initially it is zero fat, or as close as you can get.
Really? I had no problem with the protein-only part. We have a turkey farm nearby, and used a ton of their stuff.
Breakfast: Coffee, Turkey cutlet, one tablespoon oat bran.
Lunch: Left over steak from previous night. One tb oat bran.
Dinner: Tuna Steaks. Oat bran.
All of the meat is basically as much as you want, but when you are sitting there chewing meat you kinda fill up fast.
ETA: oh, and a gallon or so of water with each meal and in between!
This is a total WAG on my part, but I assume that as long as your body functions the way it’s supposed to, it will flush the ketones out of your body (via urine and sweat, etc.) a long time before you reach the level of ketoacidosis. It’s only if you have a condition such as diabetes that your body will produce ketones at a level so high your body can’t get rid of it fast enough.
Again, total WAG.
My question is how to go about low carb cheaply. I have a limited budget and used to survive on dried beans, potatoes, and frozen veggies super-affordably. Obviously, that’s out of the question now. The veggies I can afford- I just buy the cheapest lowest carb veggie I can and eat nothing but that. (This week it’s cabbage).
It’s the protein foods that are hard to afford. High cholesterol runs in my family, so I have to watch the eggs or only eat whites, and cheese is hard for the same reason. I have a bunch of bulk protein powder left over to help out, and it’s only 2g carbs a serving, so I can use it, but meat is expensive! Where do you get the cheapest healthy meat?
Eat eggs. Dietary cholesterol and blood cholesterol are not the same thing.
No you’re not a failure. IMO low-carb is properly done as a high-fat diet. Natural animal fats are healthy (not transfats). That’s not to disparage those who have lost weight on Dukan, I think it’s just lacking in the most important macronutrient component of a LC diet. Gotta be tough to stick to.
QFT.
Chicken leg quarters (the thigh and leg still attached) are the cheapest meat, generally speaking. They should be well under $1/lb. If you have access to an ethnic market (either asian, latino, indian, etc) they usually have the best prices.
Is ther anything other than gum for the breath issue? Half the time that’s what makes me want fruit more than anything. I’ve been brushing my teeth and tongue every hour, it’s driving me crazy.
I assume you’re talking about diabetics. I don’t know that the recommendation is that lots of whole grains should be consumed but that whole grains are lower on the glycemic index and therefore preferable to more processed grains.
I wish that were true for me (I’m diabetic). Grains in general spike my blood sugar quickly and severely. A half cup of steel cut oats with no sugar will send my blood glucose to 14 mmol (250 mg/dl) within 45 minutes. With the exception of a brand of low carb tortillas, I don’t tolerate any grain well regardless of the degree of processing or lack thereof and have to avoid them to maintain a normal BG.
My diet is high in protein, fat and fibre. I eat about 60-70 carbs per day. Cutting out carbs and highly processed foods is easy when you’re forced to look at them as poison.
, controlle
Ketosis = normal, non-harmful state of conversion of amino acids to adequate ketone bodies to fuel brain/nervous system in absence of dietary glucose. Ketoacidosis = pathological metabolic imbalance, overproduction of ketone bodies to a harmful extent. A healthy normal body could not enter ketoacidosis from diet - you need to have impaired insulin production. That’s why we mainly see this condition in type 1 diabetics, since their own body has attacked and killed their insulin-producing cells.
It’s like the difference between the normal, controlled blood sugar response after consuming glucose and the elevated, often out-of-control one seen in diabetics. Everyone’s blood sugar spikes upward as we metabolize sugars, but diabetics have such a high spike (due to either insulin resistance or reduced insulin production) it’s harmful to their body on a cellular level.
I have mint/gum compulsion issues. I use Listerine fresh-breath strips and they work pretty well. Kind of dehydrating but it makes you drink more so that might be good.
Thanks for that explanation.
Does anyone know if splenda or aspartame is insulinogenic? I love, love diet sodas and giving them up is hard. 