Dr. Stephen Phinney – ‘Troubleshooting the Ketogenic Diet for Optimal Weight and Health’



Dr. Steve Phinney is a physician-scientist who has spent 35 years studying diet, exercise, fatty acids, and inflammation. He has published over 70 papers and …

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26 Comments

  1. THESE CHARTS ON SALT AND POTASSIUM THAT YOU USE ARE THESE PEOPLE THAT WERE STUDIED ON THE KETO DIET OR THE SAD DIET OR CARNIVORE OR WERE THEY ALL MIXED UP. IF THEY WERE ON ALL THREE THEN I WOULD THINK THAT THESE FINDINGS WOULD NOT BE ACCURATE.

  2. Alcohol is very addictive for a lot of people, moderation is not the key but mere abstinence is. Therefore, it is very dangerous to recommend having alcohol.. bottom line there’s no good in drinking alcohol whatsoever and it should be avoided by most people. So there’s no point talking about alcohol here…

  3. Type 1 diabetic and 20g of carbs and 70g of protein keto diet here. I sometimes run up to 4.0-5.0mmol/L of ketones, but always with a decent blood glucose of between 3.5-5.5mmol/L. I feel fine when ketones go high like that, always hydrated and I have sodium in the form of salt with my water, and insulin always at hand. Dr Bernstein says high ketones do not matter if blood glucose is at the optimum range. Should I still be concerned?

  4. Australian nutrition labels all list fibre separately carbs ie the 'carbohydrate' listed is net carbs. To calculate total carbs (if that's what you're tracking) you'd have to add darbs and fibre together.

  5. As a type one, my blood glucose drives the ketoacidosis and it has to be quite high. Eating low carb protects against it. When I get sick, however, bg will rise even if I eat nothing so must be closely monitored and leveled with insulin.

  6. Carnivore keto variants can simply add extra potassium using popular salt-substitutes like "Nu Salt" – which is Potassium. I had generous amounts of extra potassium and sea salt. My resting heart rate is idling now at around 44 BPM and my BP is in very healthy range too (106/64).

  7. With respect to the drop off in ketones for long term ketogenic nutrition in TD2 I see this in myself. I was pre DB2 (reversed). My fasting glucose has elevated in morning from prior context of about 75-90 mg/dL to often now 101-106 mg/dL with decent ketone generation (.7-1.1 mmol/L). I interpret this phenomena as more efficient use of ketones and also a reset of basil glucose levels to higher – a new normal. I am also higher levels of protein since I do heavy gym workouts and focusing on LBM simultaneous with body fat loss.

  8. Dr. Phinney (and Volek too!) is the best! His explanation on tachycardia was very interesting and I've never heard it explained this way before (and I've listened to hundreds of hours of lectures on keto). Thanks LCDU for consistently bringing quality keto information to the public.

  9. Dr. Stephen Phinney is right, in Carnivore diet most people tend to eat 2 pounds a day; so by increasing the protein you get enough potassium. But make sure as he mentioned to get real food, eat 2 pounds of rare steak rather than processed food if you want to become carnivore for longer. Otherwise you will need bone broth or other source to get the minerals for long term run.

  10. I thought alcohol is prioritized in your liver to be broken down, above glucose and fats, which would temporarily stop ketone production, kicking you out of ketosis. Keotsis could then resume once the alcohol had been processed into fat.

  11. This was so informative! Thank you, Dr Phinney, so much for educating us and supplying the support we need to continue on this life style because God knows that there is very little support in the vast medical community. I am a big believer in consuming bone broth and have been making it for years. Never thought to put lite salt in my broth, but sure will now. This low carb healthy fat plan has changed my life!

  12. re the salt/potassium excretion studies….i understand that increased excretion is correlated with reduced mortality. Can't this also be interpreted as reducing levels of both in the body (by excretion) is correlated with reduced mortality?
    Just wondering…i'm not a scientist.

  13. In the US, NoSalt by the French's company (the yellow mustard people) is all potassium salts, but it tastes horrid. I either mix what I want for the day with one egg, cook it and choke it down, or dissolve it in warm water and toss it back like a shot. The egg is less traumatic-lol.

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