Low HC Diet - Ketogenic (KETO)

Hello!I have been on a low-carbohydrate or even ketogenic (keto) diet for approximately a year (since I read it to several forum users and read the theory of small numbers).I don't take it as a temporary diet, but I have changed my way of eating in general and "unintentionally" it turns out that my meals are all low in carbohydrates.I say that it is an "unintentional" diet because the purpose of lowering carbohydrates was to improve my glycation and I have seen that this way I greatly reduce the peaks, my insulin sensitivity has increased and the truth is that I feel very well, I have lost weight and my glycation has also improved a lot.So, with this way of eating in general I do very well on a physical and psychological level.

But I've been worried for a while about whether this diet could be bad or harmful.Does anyone know if it can be maintained for life?

I don't see myself going back to meals with more than 4-5 servings, for example.I feel very safe eating few portions and eating small bowls (I became afraid of large bowls).

Does anyone else have this diet?How was your experience?I have read that there is more danger of diabetic ketoacidosis and that worries me.When I get a peak of 250 I have a pretty bad time because of the stress of going into ketoacidosis.

Hello!

Well, my experience is very similar to yours.I started a Low Carb diet a little over a year ago, and I have been very strict for about 4 months, with less than 30 grams of carbohydrates (except for specific days when I have to correct some hypoglycemia or because of sports I have to add some extra carbohydrates) spread over 3 meals during the day.

Although I have adapted it a little to my way and lifestyle, it helped me a lot to read Dr. Bernstein's "Diabetes Solution" and to know the protocol, which revolves around reducing carbohydrates to a minimum, to also reduce the units of insulin needed and therefore minimize possible errors (I understand that this is what you would have also read in the forum).

For my part, what I have been most grateful for these months has been the mental rest of not having to continually calculate, think, correct... Regarding what you say about sustainability, it is a diet that has little long-term adherence, but especially in non-diabetic people, because eliminating or reducing as much as possible an entire nutritional group such as carbohydrates can be complicated and involves giving up a wide variety of foods that under normal conditions do not have to be harmful either.In my case, just the mental rest I have gained more than compensates me for giving up eating potatoes, flour and so on.

From a nutritional point of view, HC are not essential for life (as are fats and proteins).It is true that Keto diets are very focused on fats, in my case, I try to make at least 50% of my nutritional intake protein (especially white meat and fish) and not forget fiber, since a higher incidence of colorectal cancer has been proven in diets high in fat and red meat and low in fiber.

Regarding ketoacidosis... In principle, as long as there is no sustained hyperglycemia, you should not worry as long as you have some insulin in your body (in my case I always take basal morning and night and a small bolus of Fiasp during the day).

At the moment, it is what has worked best for me to manage my diabetes.Currently I have an IRR greater than 85%, HbA1c of 6.2%.What I would recommend is to consult your specific case with a nutritionist to adapt a keto/low carb menu that covers your nutritional needs and guarantees all the fiber and vitamins you provide.

I speak based on my personal experience, it is true that what is working for me cannot be extrapolated to everyone, but I think it is an approach that should be taken more into account.Not to impose it, far from it, but more information should be given in consultation with its possible benefits for people with diabetes.