Ketogenic Diet – Dr. Jong Rho, MD – How Ketones Affect Whole Body Metabolism and Inflammation.

The connection between the Ketogenic Diet and the Gut and Psychology Syndrome (GAPS) has fascinated me.  Dr. Rho supports that connection in this very informative interview. Sit back and relax while Dr. Rho tells you how you can improve your health by diet.

Dr. Rho’s Elevator Pitch: The primary lesson from the ketogenic diet is that a simple alteration in the type of foods we eat is the basis for preventing disease, treating disease and is something that can be done pragmatically without billions of dollars and the decades needed for drug development. Fats are not bad. Through the unfounded philosophy that fats are bad, we have created a health problem throughout the world.

Dr. Rho attended Cumming School of Medicine at University of Calgary. He is Professor of the Departments of Paediatrics, Clinical Neurosciences, Physiology and Pharmacology and Section Chief, Paediatric Neurology, Alberta Children’s Hospital.

Health - Diet - Ketogenic explained by Dr. Jong Rho

The Show Notes are available when you scroll down.

01:30 Interest in the Ketogenic Diet:

02:48 Attributes of Beta Hydroxybutyrate

04:01 Cancer Research:

04:51 Ketogenic Diet and the Disease State:

05:36 Impacts upon Metabolism:

07:02 Impacts of Fatty Acids:

08:57 Brain Development and Ketones:

10:46 Reducing Inflammation

12:32 Ketones and the Mitochondria

15:46 Carbohydrate Restriction:

17:20 Diabetic Ketoacidosis:

18:39 Mitochondria Cell Death:

21:56 Superoxide Dismutase Upregulation

23:01 “Fat is Bad for You”:

25:10 Ketogenic Diet and Your Microbiome:

27:47 Homeostasis: Diseases produce shifts.

28:25 The Big Picture:

32:18 Diet Response

33:53 Making the Ketogenic Shift:

35:56 Brain Cancer Survivors:

36:12 Autism and Ketogenic Diet

As always, I am interested in your thoughts on the topics I post. Please comment with your thoughts. Thank you.

May you Live Long Healthy.
Yours truly,


Ketogenic Diet Expert Dr. Volek Explains the Diet.

Dr. Volek a leading expert on the Low-Carb (Ketogenic) diet.

BACKGROUND: Dr. JEFF VOLEK is an Associate Professor in the #1 ranked Department of Kinesiology at the University of Connecticut where he teaches and leads a research team that explores the physiologic impact of various dietary and exercise regimens and nutritional supplements.

** Dr. Volek’s most significant line of work has been a series of studies performed over the last 15 years aimed at better understanding what constitutes a well formulated low carbohydrate diet and their impact on obesity, body composition, adaptations to training and overall metabolic health. **

This line of work has shown profound effects of carbohydrate restriction on overall health and well-being, as well as peak performance. … He has published 250 scientific manuscripts and presented over 100 talks at scientific and industry conferences in eight countries. He was co-author of the New York Times Best Selling “The New Atkins for a New You” published in March 2010, and has subsequently self-published two books “The Art and Science of Low Carbohydrate Living” and “The Art and Science of Low Carbohydrate Performance” that delve deeper into the science and application of low carbohydrate diets.

Here is the link to the four short videos, under 10 minutes each. They helped me understand the diet.

You can learn more by purchasing his book: The Art and Science of Low Carbohydrate Living

It is my wish that this posting helps you to further understand the Ketogenic (Low-Carb) Diet.

I welcome your feedback.

Wheat Makes You Fat In Three Ways

Wheat Makes You Fat In Three Ways
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I know we love our bread, but did you know….
There are three major hidden reasons that wheat products, not just gluten is a major contributor to obesity, diabetes, heart disease, cancer, dementia, depression and so many other modern ills.
Today’s wheat products is made from a scientifically engineered food product developed in the last 50 years. It is different in three important ways that all drive obesity and more.

  1. It contains a Super Starch — amylopectin A that is super fattening. (It fluffs up Bread and Cinnabons).
  2. It contains a form of Super Gluten that is super-inflammatory. Gluten is a protein found in wheat, barley, rye, spelt and oats.
  3. It contains forms of a Super Drug that is super-addictive and makes you crave and eat more.
    • Bottom line: wheat is an addictive appetite stimulant.
A major study in the Journal of the American Medical Association reported that hidden gluten sensitivity (elevated antibodies without full-blown celiac disease) was shown to increase risk of death by 35 to 75 percent, mostly by causing heart disease and cancer. 
How Eating gluten causes inflammation, heart disease, obesity, diabetes and cancer.
  • Most of the increased risk occurs when gluten triggers inflammation that damages the gut lining.
  • Then all the bugs and partially-digested food particles inside your intestine get across the gut barrier and are exposed your immune system.
  • Your immune system starts attacking these foreign proteins, leading to systemic inflammation that then causes heart disease, dementia, cancer, diabetes and more.
As always, I am interested in your thoughts on the topics I blog.  Please send me your comments. Is there any topic that I can research for you? Please let me know. 
May you Live Long Healthy,
Yours Truly,
Lydia Polstra

Healthy fat protect our bodies. The science is loud and clear: the correct balance of fatty acids is essential if you want to be the healthiest you can be.

Scientific studies have uncovered a number of important health benefits from omega-3 fats… Science suggests that omega-3s offer the following benefits to your health:

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CANCER: Preventing and Curing Cancer.

Yes, you can prevent cancer and cure cancer if you already have it.

People are only getting a fraction of the information that could make a difference in their ability to survive cancer and other life-threatening diseases.

Please watch this video featuring one of the leading scientific researchers, Dr. Russell Blaylock to learn more.

Which Fats Do I Use To Replace Vegetable Oils?

 The best fats are low in Polyunsaturated Fats (blue) and high in either Monounsaturated (yellow) or Saturated Fats (red).
I use coconut oil in my cooking or heating meals. Butter is wonderful in baking. Olive oil is fantastic on salads.
My daily eating plan includes both coconut oil and olive oil.  That way I get both of the healthy fats: Monounsaturated and Saturated fats.

Health - Diet Ketogenic, Fatty Acid in Oils, Dr. Phinney 2016.png

Where did I get the chart? I got it from Dr. Phinney in his presentation:   ‘Recent Developments in LCHF and Nutritional Ketosis’
STEPHEN PHINNEY a physician scientist who has spent 35 years studying diet, exercise, fatty acids, and inflammation.  He has held academic positions at the Universities of Vermont, Minnesota, and California at Davis; and leadership positions at Monsanto, Galileo Laboratories, and Efficas.  He received his MD from Stanford University, PhD in Nutritional Biochemistry from MIT, and did post-doctoral research at Harvard.

He has designed, completed, and published data from more than 20 clinical protocols involving foods, diets, exercise, oxidative stress, and inflammation.  His recent work in the private sector has resulted in several issued and pending patents.  He has authored more than 70 peer-reviewed papers and book chapters on a wide variety of topics, including the effects of diets and specific nutrients on inflammation, the interaction between diet and exercise and their effects on obesity, body composition, physical performance, and cellular membrane structure.

Dr. Phinney’s clinical experience includes 20 years of inpatient and outpatient clinical nutrition, including directing multidisciplinary weight management programs in 3 locations.  As an internationally recognized expert in obesity, carbohydrate-restricted diets, diet and performance, and essential fatty acid metabolism, he has given hundreds of presentations to industry, health care professional, and lay audiences.

In collaboration with Dr. Eric Westman and Dr. Jeff Volek, he co-authored the New York Times Best Selling “The New Atkins for a New You” published in March 2010.

I highly recommend this book.
Please consider changing the fats you consume. Eating the the right fuel is a good habit to get in.


“Canadian researchers estimate a ban (on Trans fats) could prevent 12,000 heart attacks in Canada over 20 years.”

Health Canada trans fat ban takes effect next year.

This story was published September 15th, 2017 by CBC News.  Here is the link

Switching from a diet high in these polyunsaturated and refined vegetable oils (partially hydrogenated oils are Trans Fats) to one with raw or at least minimally processed medium chain fatty acids (MCT) can thus reduce our risk of cancer, heart disease, and various other diseases associated with these dangerous refined oil products. Source Natural News:

Where do I find these medium chain fatty acids (MCT)?  

Rich sources for commercial extraction of beneficial MCTs include palm kernel oil and coconut oil.  Source:

I use coconut oil for heating up foods and baking.

When buying it please look for 100% pure coconut oil that is cold-pressed to ensure the highest integrity and quality. Some suppliers mix it with vegetable oil to reduce the cost.  Their label may or may not say, “partially hydrogenated”, which is Trans Fat.

Since I do not know if the products in the store are 100% pure, I’ll stay with Silkeny.  It rich and creamy and tastes fantastic right out of the bottle.

The best way to predict your future (health) is to create it (with healthy foods today).