Oil-free FOK v. Keto?
Hi, new to the forum here and while a past Atkins follower (for 18 months), first time into Keto. I admit I feel great and have lost weight.
Something I can't wrap my head around though is while I have to say FOK (Forks Over Knives) was a 6 week failure, as I was thinking about food all the time (even though the recipes were pretty good and filled me for 2 hours). . .one ethic they have is "All oil, even olive, is processed junk food." They want on to cite the flaws in olive oil research. I don't think they were too kind to coconut oil. I think they would really flip over MCT oil - even I look at it the same way I look at margarine - processed franken-oil.
I'd be hard pressed to deny any oil is not processed so I'll concede that point. I wonder if I shouldnl't just up the nut/seed content of a dish to load on fat vs. actually using a recipe with processed oil. Believe it or not, I could bend a bit on the animal fat type of stuff. . .less processed (renderings/drips).
I guess my question for discussion is. . .how do you stay as wholesome as possible following a fat fueled approach? Up the nuts and seeds and avocados?
BTW, I am no "natural" purist by any means. I mean, arsenic is natural; I wouldn't eat it though. Something worries me though with the amount of processed fat in this diet vs. processed carbs. Thanks in advance for discussion.
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I get my fat from avocados, pure grass fed organic butter, (btw, I love white fish sautéed in the mentioned butter with lemon and capers, add some steamed broccoli or asparagus and you get a beautiful and nutritious meal), first press cold pressed avocado oil, sunflower oil (oils are better than fats as in bacon and crisco), walnuts and macadamia nuts, heavy cream in my morning coffee; ocasionally I have to make the infamous butter/mct oil coffee with pure coconut oil but try to avoid that, just like you, I am uneasy about that thought, I much rather prefer to skip the coconut oil and use just butter and whip the heck out of it in the blender, tastes pretty good actually if you sweeten it. And right then comes my worry: I am more worried about the sweeteners than the oils.
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May I ask, why have you switched from Atkins? What fats did you consume on Atkins for the 18 months? I am looking the other way, wouldn't have to count anything but making sure I avoid carbs, in that restrospect Atkins seems easier, would be Atkins 40 in my case - unless I don't understand the doet correctly.
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Sure! This discussion can go any which way. I did Atkins, oh, maybe 10-12 years ago and I adopted the lifestyle for 18 months. I consider anything more than a year (arbitrary) a lifestyle vs. a short term diet. The only 2 lifestyles I have ever adopted besides "eating American" is Atkins and Fasting (intermittent/periodic). This may indicate a disordered way of eating, not sure. I have a feeling about Keto - this is probably going to be long term.
What have i tried (trying to remember in order): Deal-A-Meal (my first), intense exercise, Weight Watchers, Atkins, Fasting, Grape Fasting (47 days once on nothing but grapes - felt euphoric) Forks Over Knives, Flexitarian.
Anyway, on Atkins I ate buffalo wing w/bleu cheese, bacon, eggs, butter, low carb bread with tuna/chicken salad w/mayo. Then salads. I admit I was NOT a very good cook back then. I am much better now and to boot, I'm an amateur fermenter (actually mostly just kimchi nowadays).
I eventually abandoned the Atkins lifestyle due to chronic diarrhea. But gluten aggravates that too with me so I am not sure what's necessarily the blame on that. I'm sure I have a touch of IBS.
Now that I cook better, I am looking forward to keto vegetarian/vegan recipes to get some bulk/roughage. I have a book and another one on the way, although that was more when I was investigating Eco-Atkins.
Anyway, I'll stop here and ask if that answered your question or not lest I ramble and ramble.
I know we all fight our own psychologies on food - with you it's sweeteners, with me processed fats. My good friend told me to not stress about olive oil. . .it has a proven track record of over 2000 years with the Mediterrearean Diet studied by research.
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The only time I use oil is dressing my salad. Even now I am doing just ACV. I watched an episode of dr. Berg on YouTube and he said for maximum effect and satiety reasons if you choose fattier meats and you won’t need to add a lot of oil to your diet. For me it has worked. If I am cooking I use avacado oil or butter.
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Lisarose,
makes a lot of sense. I actually kind of wondered if I am not eating French when I thought about it. I read about the French diet at Webmd and while the French appear to love their bread and that’s obviously not Keto a lot of it seemed to be rich food, small portions. Little thought of food between meals.
My sister has been gluten free for 10 years in America but admits freely she can digest bread in Europe with much less issue. She likes to come over obviously because keto and gluten free are allies whereas she’s limited at other family meals.
my dna is about 42% Italian, 12% Scottish, 12% polish, 10% French and rest a mix. I have a great grandmother who was Native American, have a picture of her, but didn’t show up in DNA. Makes me think about my natural metabolic pathways.
