high fat

My Love for Ketosis

Who over here knows what Ketosis is? Any one? …..

 

Well I for one know and love ketosis big time!! Not only becuase it was an early adaptation for me in my career but it has proven itself time and time again to be my secret weapon of awesomeness! So lets talk about what Ketosis is. Ketosis is a state the body reaches after certain mechainal happenings of the liver are set in motion. In short, ketosis is a process where the liver is starved of glucose through intermittent fasting, therefore, it gets a mini vacation. When the liver gets a vacation, magic happens. The liver eats up whatever it can find for energy and ends up burning that energy and turning it into ketones. Ketones more or less get you high on fabulous natural energy generated by your own body and in turn rapidly decreases inflammation. Ketosis is currently being used in clinical trials for epilepsy, it has been stated that a ketogenic state can actually decrease the amount of episodes, super awesome!

 

So by know I’m sure you’re wondering why I care so much about this. Well it not only helps most severe inflammatory disorders like arthritis, cancer, diabetes, but it also means you get to eat all of the fat you want! Yes all of the FAT!

 

A ketogenic state is not only obtained by starving the liver of glucose, it also can be reached by incresing fat and protein intake. No I’m not saying go out there and eat all of the fatty foods you want, you have to be very careful of the fats you choose. The guidelines are important to this style of eating to be a success. Fats should always be sourced properly  (grass fed, pasture raised, organic, non GMO). When foods are sourced properly then the nutritents are more available and you feel the full effects. You also want your omega 3’s to be higher than 6 & 9. Meaning foods high in 3 should be higher on the list, like coconut for example. Coconut foods have one of the highest bio-availabilities, making them more powerful. When 6 & 9 are higher we start to see the inflammation return.

 

SO does this mean I don’t eat any vegetables or fruits?! No way Jose’! I eat plenty of veggies, like tons, fruits are lower, yes, but like I said before we are trying to cut down on glucose producing foods. Plus, just in case you didn’t know the body is designed to produce its own glucose, we don’t actually need it in excess, unless our internal glycogen producers are all fineky. Like if you have blood sugar problems or regulation issues, then a little fruit is necessary. However, straight up processed sugar is never ever ever needed.

 

So how much FAT do I actually eat you ask?! A LOT!!! I cook all of my foods in either coconut oil, ghee, tallow, duck fat, lard, or avocado oil. I also mostly add coconut cream or avocado to everything. I don’t tolerate dairy all that well but since I used to be a professional cheese monger some days I will eat the fattiest cheese I can find for no good reason other than it tastes A-mazing! I eat bacon at least once a week, liver almost every day, I put fat in my cofee… You get the point lol!

 

Does a ketogenic diet work for everyone?! If you have a healthy galbladder then you can set sail on the FAT ship full mast! If you are missing your galbladder, however, you need to support that thing girlfriend! Galbladders are essential for digestion! If your doctor told you otherwise then, he/she is a big ass liar! You need bile to break down fats for proper assimilation. Ox bile is sold by many nutraceutical companies, find one you like and start taking it with each meal. If you have your galbladder and still feel that it’s too much fat, drink apple cider vinegar with meals, or eat beets. Beets have special enzymes to thin out bile, go figure!

 

Okay so now that I have exhausted all of the possibilities, have I told you that ketosis can also help you lose weight! I’m typically more concerned with overall health, but that is a nice side effect don’t you think?

 

okay let’s recap here for a second… Ketosis is awesome, it decreases inflammation, you eat tons of fat to acheive it, and you could lose weight in the process. Whoa!

 

Just incase you think I’m a crazy person or think thaty my recommendations are full of shit, just do the research, check it out. You’ll thank me later

The Best Fats to Eat and the best Fats to Cook with!

Not all fats are created equal. Many have different structures and can only be used for specific reasons. The craze currently is that people should eat as much fat as they can, this is partly true. The reason a high fat diet is promoted is to create a healthy environment within our system. What most don’t know is that we can actually create a very unhealthy environment inside our body if we chose the wrong kind of fat. Fats are separated by their bond structure, most are familiar with the word Omega. Omega’s are mostly seen in 3, 6, and 9. What we dont know is that not all Omega’s are the same. The numbers change how the fat is recognized in the body. What is commonly misunderstood is that 6 & 9 are just as good as 3. Well that couldn’t be further from the truth. If 3 is not in signifcant elevation to 6 & 9 then we actually can reach an inflammatory state. I know this is a lot of information and can tend to be very confusing, but lets make it easy, Omega 3 is the winner!

 

So what foods are higher in Omega 3 then?

 

Coconut, salmon, sardine/anchovy/cod, grass fed red meats, liver, egg yolks, grass fed dairy…. There is a good long list of foods high in Omega 3, you get the gist. The foods high in 6 & 9 are not bad foods by any means, they just need to be in moderation to the omega 3.

 

So now that we know the better foods to keep as our staple, lets talk about the right  fats to cook with.

 

Vegetable oils like canola, and soy should be in your trash, like right now! While your at it, toss the peanut, sesame, and grapeseed in there too. Olive can stay, but should be lightly heated. We call olive oil a finishing oil, for things like salad or homemade mayo. I know you might be thinking that I am crazy right about now, like your hippie radar is going off and I sound like a doomsday prepper. Well some of that is true, but mostly my reasoning behind this madness is science. Some fats can actually lose stability after a certain termperature is reached. Its called oxidation. Not to mention that some of those oils don’t naturally preserve well and could be rancid, ew. Oxidizing is something you never want happening to your fats. It makes them carcinogenic, we’re talking cancer here people. You can call it, inflammation in a bottle.

 

What fats are safe to cook with you ask? First let talk about what temperatures you are cooking with!

 

Here is a little guideline:

 

High heats- Avocado oil, Tallow, Coconut oil

 

Medium heats- Butter, Lard, Bacon fat, Ghee, Duck fat

 

Low heats- Olive oil, fish oils

 

Now that we know what fats to eat and to cook with we can focus more on elevating the right ones. I am a huge fan of coconut oil, if you don’t like the cocnut flavor, you can get refined coconut oil. Tallow makes everything taste better, so thats always a good choice. You can always make your own, or you can get it fromhttp://www.fatworks.com that’s where we buy ours :)

 

 

Enjoy cooking and eating fat, just focus on the right ones for you!

Grass Fed Texas Chili

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Chili season is upon us! There is something so warming to the soul when you eat chili. I feel so incredibly satisfied and fulfilled when I get to consume this savory and palatable dish <3

 

Ingredients: Cook time 1 hour   Serves 10 (or one week leftovers for 2 ) ;)

3lbs Grass Fed local pasture raised Beef

1 Large organic white Onion

1 Organic garlic clove

1 Bunch organic Green onions

4 Tbsp grass fed butter

2 Tsp sea salt

2 32oz Pacific Foods free range organic chicken broth boxes

Caroll Shelby's Original Texas Chili Kit (Gluten Free)

 

Directions:

Take a large pot. Empty chicken broth in desired pot. Bring pot to medium heat. Add white onion and lower half of green onion (save scallions for garnish). Add garlic. Add spice (spice/cayenne/salt/masa) to desired heat. Allow rue to set at medium for 20 min. If rue begins to boil lower the heat to allow liquid to thicken. While waiting take a large skillet. Melt butter in skillet on meduim/low heat. Add beef. Slow cook. Add sea salt for taste. Brown beef to medium rare. Once liquid is to desired thickness add browned beef to pot. Allow the meat to absorb the flavor. Once you feel the chili is ready, eat it! Add a raw white cheddar, grass fed sour cream and scallions to garnish. Voila!

 

Enjoy!

 

*This dish is not for people who are trying to avoid nightshades. If you are dairy free chose a dairy free sour cream or cream cheese. Daiya cheese shred is delicious with this recipe!