Can I Go Keto If I’m . . .
VEGAN/VEGETARIAN?
PESCATARIAN?
Yes, but I recommend cooking the vegetables down to reduce the effects of phytochemicals and add the fat. The key is to simplify the carbs and cook the vegetables down with some avocado oil, hemp seed oil, or coconut oil. Don’t consume them in the raw form. Raw fruits and vegetables contain lots of bacteria, yeast, and plant antigens which are dangerous. Vegetarians will have an easier time doing this if they’re still consuming eggs, butter, and cream. Vegan is a little harder. Look to add more fat. Ideally butter fat and cream are best, but avocado oil and coconut oil can work. Really separate out the meals to one every 12-24 hours. We’re not a grazing animal. Limit the greens, fruits, and vegetables, and keep variety to a minimum.
Focus on fatty fish like salmon, mackerel, and herring that are high in omega-3s, known to be antiinflammatory. Be careful about eating too many varieties with high mercury levels (swordfish and Ahi tuna). Salmon, anchovies, and sardines canned in oil are a great source of fat, tasty right from the can, and provide on-the-go protein.
Make sure you’re getting enough protein from eggs (if vegetarian) or soy/beans or vegan-friendly protein powder (if vegan). You might need to consider supplements for vitamins you’re not getting from meat.
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DIABETIC? Before starting a keto diet, it’s best to have a conversation with your doctor and continue to maintain your diabetes management plan prior to making any dietary changes. The keto diet can be very helpful for people with are prediabetic or have type 1 or 2 diabetes by decreasing the body’s demand for insulin and helping to keep blood glucose levels at a low yet healthy level. Many diabetics who switched to a keto diet found they were able to reduce their medications because they were consuming far less sugar and carbohydrates.
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