I'm not exactly new to dieting (though I don't particularly like that term). What my boyfriend affectionately refers to as yo-yo dieting, I prefer to call "my nutrition hobby." I love the science of nutrition and have tried many different eating styles over the years, from veganism to Atkins and everything in between. When the ketogenic diet became all the buzz, I knew I needed to try it.
It took me a while to commit to going full-on keto. My nutrition philosophy has always involved eating relatively low to moderate levels of carbohydrates. I lost about 40 pounds when I was a senior in high school by adhering to a low-carb diet and have kept the weight off for all of my adult life.
But while eating low-carb isn't particularly new to me, adding in fats --- obscene amounts of fat, actually --- definitely is. As a self-proclaimed nutrition nerd, I approached keto with a balanced philosophy. My goals were:
I successfully ate keto, adhering to macronutrient ratios of roughly 70 percent fat, 20 percent protein, and 10 percent carbohydrates, for 30 days before beginning to add carbs back into my diet. Here's how it went.
Related: 19 Recipes Full of Flavor and Fat but Low in Carbs
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