The Queen and I maintained a “Keto” diet for the better part of 18 months and had very positive results, measured both by the scale and by our annual checkups. We each lost significant poundage—about 15% of our respective pre-Keto weights—and we are healthier in several important areas: blood chemistry, decreased inflamation, and mood for starters.
The Keto fad-mania-movement—take your pick—is one more chapter in the story of how our world changed our ideas when we started really thinking about the industrialization of agriculture, food processing, and distribution and what this has done to health. Going back to the 60s and 70s—when so much about our society and culture was being questioned—pioneers such as Alice Waters started tuning in but not dropping out. They started innovating in reaction to what had been lost through industrialization. Our own contribution to this, through DRB, is to get clued up on the food front, experiment with recipes, look into the Keto way, and glean the best wisdom from the experts we have confidence in. We’ve evolved our eating and cooking based on trying to live more healthy lives.
DRB started as a way to record our family-favorite recipes for posterity and encourage our grownup kids to learn to make them in their own kitchens. But after reading The Omnivore’s Dilemma (Michael Pollan, 2008) and other books, taking in documentaries and websites on healthier eating and cooking through organic, sustainable farming and farm-to-table cuisine, we shifted to that focus. Now, with late middle age metabolism and accumulated bad eating habits taking charge of our weight, we did the homework, experimentation, and trial and success necessary to show us that the so-called Keto diet really works for us and we should retain its best practices for the long haul. The payoff has been sustainable weight loss and better health. Not a bad deal.
As we soldier on to maintenance, we’ll share our favorite Keto recipes (we’ve tried some clunkers!), links to our favorite Keto pundits, and our hard-earned tips and commentary.
P.S. We still love organic, farm-to-table, and all that. It’s mostly Keto, anyway. But we’ll get into that later….