Three and a half years post op and starting Keto after speaking with a friend who was a cardiologist at UPMC(Pittsburgh), and wondering if anyone else has gone this route. Felt really good on it last week, but interested to hear from people who have had Bypass and then gone on this diet.

Thank!!

Leto = low carb? @FluffyChixtakes this approach, and is a superb sharer....

Yes, only I don't actually call mine keto--although it is--old school keto. I let my fat fall naturally according to what I'm eating. And I'm eating lean proteins and barely any dairy, and low fat dairy at that. I also watch how much fat I add to foods, and eat only small amounts of nuts/seeds/avocado. So I only really get about 30g of fat per day. But since it's low carb, the % of macros are way shifted.

Incidentally, at first, after surgery and some while in pre-op liquids, we are all ketogenic by virtue of VLCD (very low calorie diets). You go ketogenic either through an absence of calories or absence of carbs in the diet.

I do a mostly Keto diet by happenstance. I like it. I don't buy low fat items, but I stick with lean meats. I really follow the protein first, then veggies. I do have the occasional whole grain and some fruit as a treat. But a lot of the recipes I make are Keto based. It just seems like an easy thing to follow since it falls within the guidelines for eating after surgery.

I'm kinda like you AshAsh. I just follow my program. I make most of my food homemade and love veggies, so it's lean protein first, veggies second, and a tiny bit of fat. Most of the time I choose avocado as my fat cuz I love it so much. But I also have a little EVOO and butter. Love ghee!

So it just falls naturally to that keto/low carb side. But I'm not one of the modern ketoneers who go eat fat, fat, fat, fat!

True Keto is high fat, moderate protein, extreme low carb. I have been keto for quite a while. I do very traditional Keto and use calculated macros, which are calculated according to my weight/height/ etc.

I started Keto when I was struggling with regain and got some not-so-good health updates that finally kicked me into action and got the ball rolling.

I have done really well, losing 40 lbs almost effortlessly. I have lost all of my regain, but I'd like to go another 20 to get to my ultimate goal. Hopefully by the end of summer I'll be there.

I also incorporate Intermittent Fasting into my regimen and do this when I feel like carb creep is getting to be an issue. It works wonders and has definitely helped with my loss. My doc is all for it, and very supportive of the whole thing.

True keto in it's present derivation is "high fat."

But when I started with Atkin's '72, 18 years ago, although it's considered "high" fat, by the SAD standard, it was still pretty low. It was around 65% and for today's keto that is very low.

The Dukan diet is also keto. It's much much lower version and also gets and keeps you in ketosis. And features very low fat protein.

The argument is rabbit starvation. But that's a load of malarky when you are talking about obese people. We have all the fat we need on our bodies at this point.

https://www.nytimes.com/2018/05/07/well/live/low-carb-diet-type-1-diabetes.html

Excellent results for people with Type 1 diabetes.

This guy is amazing. He's one of my heros! Dr. Bernstein is in his 70s and is a T1 diabetic with a better A1c that I have and he has zero diabetic neuropathy. He pioneered the use of the home glucometer and eating to your meter. He was an engineer by trade who went back to school in his 50s and got his MD and specialty.

His peeps follow a rigid plan with meals at the same time each day consisting exactly of:

B-6g carbs

L-12g carbs

D-12g carbs

All carbs must be super low glycemic sources and meals should have 3-6oz of protein and the same amt. per meal from day to day, with fat to taste and satiety.

And his folks have SPECTACULAR results! T1, T2, hyperinsulinemics, PCOS, pre-diabetes, kidney and even liver disease folks benefit from his methodology. He gives webcasts with live Q&As. He's truly just a life changing dude! It truly works to limit the amount of insulin you need or how long/fast you can keep your disease from progressing.

I sent it the article to my son (T1 diabetes), but he is mostly vegetarian so not sure how easy this kind of diet would be for him, tho I know it can be done. Fortunately, insulin pumps these days do a lot of self-correcting.

Yes. I don't know how it works with insulin pumps but I am pretty sure he works with patients like that too.

Not sure how vegetarian works. He totally takes you off carbs. So it might be diametrically opposed. I think he as a T1, only takes 5units of long acting insulin daily. That's all he needs to cover his food. It's pretty amazing. Seriously. 5units. No short acting stuff at all.

He works on the premise that every 10g of whole non-netted carbs will raise bgs 5pts. And that the body has a 24hour food memory. If your beta cells are still producing, they know how much insulin to pump out based on the previous meal from the day before. So if one day you give it a binge full of carbs and the next you are "back on the wagon" and at that meal, you barely eat--you will get an ass load of insulin pumped into your system.

I will be doing a variation of keto in that I have no intention of eating any fruit since I don't care for most of it and I don't want to trigger any sugar cravings. I also have gluten sensitivity and don't eat any gluten containing products (wheat/barley/rye) or the gluten free crap they sell at the store. I do make my own almond bread which I do not plan to have until much later.

I love almost all vegetables and I am the queen of cauliflower. I absolutely adore chicken or shrimp fried "rice" with cauliflower as well as other recipes. I plan for this to be my ongoing weight loss diet. I do not purchase any fat free stuff and use small amounts of regular unsalted butter and/or EVOO. I did get some plain, reduced fat FAGE greek yogurt for my current postop period but not eating much of it (2-3 ounces per day) Protein sources of chicken breast, salmon, shrimp, fish, black or red beans. Not a big red meat fan. Love all types of cheese but will have very little, more like a garnish.

I dislike sodas and juices so no worries there. My downfall are the candy type protein bars (atkins and others) and sugar free chocolate stuff that taste so good that it is hard to eat a reasonable portion so those are out.

Swearing off all alcohol until football season at the very earliest. Hopefully by then I will not want it.

On 5/14/2018 at 4:10 PM, MIZ60 said:

I will be doing a variation of keto in that I have no intention of eating any fruit since I don't care for most of it and I don't want to trigger any sugar cravings. I also have gluten sensitivity and don't eat any gluten containing products (wheat/barley/rye) or the gluten free crap they sell at the store. I do make my own almond bread which I do not plan to have until much later.

I love almost all vegetables and I am the queen of cauliflower. I absolutely adore chicken or shrimp fried "rice" with cauliflower as well as other recipes. I plan for this to be my ongoing weight loss diet. I do not purchase any fat free stuff and use small amounts of regular unsalted butter and/or EVOO. I did get some plain, reduced fat FAGE greek yogurt for my current postop period but not eating much of it (2-3 ounces per day) Protein sources of chicken breast, salmon, shrimp, fish, black or red Beans. Not a big red meat fan. Love all types of cheese but will have very little, more like a garnish.

I dislike sodas and juices so no worries there. My downfall are the candy type Protein Bars (atkins and others) and Sugar Free Chocolate stuff that taste so good that it is hard to eat a reasonable portion so those are out.

Swearing off all alcohol until football season at the very earliest. Hopefully by then I will not want it.

I had very similar pre surgery tastes, but after a little while, fruit tasted way better to me. I can taste the sugar a lot more now that I don't do processed sugar, so I love pretty much all fruit. It used to taste sour to me. Also, I do nothing low fat, in fact, I feel less brain fog when I keep plenty of healthy fats in my diet. I use avocados, avocado oil, evoo (not for cooking because it breaks down), coconut oil and MCT oil in smoothies. I have read Jason Fung's book the Obesity Code and it makes so much sense to me. I have done a little intermittent fasting 16:8 and am increasing that to 4 days a week, while using the diet doctor website for keto. Never liked soda, but I will do a Zevia which has stevia here and there as a zero calorie treat. But I'm over 26 months out. Probably not a good idea to try that early on. Love the protein bars too. Quest was my favorite and the new Bryer's low carb ice cream, but eventually pretty much stopped those as I found healthier choices (banana ice cream). Lots of chicken and salmon, mussels, clams an shrimp. I do however do a lot of cottage cheese and gouda, cheddar, mazzerella and havarti cheese. Plus I like to try many other cheeses. The very bet to you in your journey.

.

Just started keto. Not sure if I am doing it right. I grave chips and candy bars all last night. So I made cheese eggs and sausages. I read up on it but think I am failing at it. I am 7 years post, and gained about 20lbs. I want it off.