Natural Ketosis Blog Archive

March' 2013

Stop Feeling Guilty, That Juicy Steak is Good for You

For a number of years saturated fat has been public enemy number 1. It was said that this food group was guaranteed to clog your arteries and affect your health.

Recently, however saturated fats have been shown to have beneficial effects, and may by no means be the troublemaker we have been led to believe. Check out the article here.


The latest research found that certain types of saturated fats are more beneficial than others, the most beneficial of which contain stearic acid. Most commonly, stearic acid can be found in beef, pork, chicken, cheese, chocolate and milk. Contrary to popular opinion, saturated fats that have high levels of stearic acid have no adverse effects on blood cholesterol levels or cardiovascular health.

In fact, not only are meats such as beef and pork not bad for your cholesterol or heart, they are healthy. When a previous study announced that eating a portion of beef every day improved cholesterol levels, it was the stearic acid that was said to be responsible for the positive change.

In fact after 5 weeks of consuming a daily portion of beef, participants had experienced a 5% drop in blood cholesterol levels and a 4% drop in ‘bad’ LDL cholesterol. As the misconception of red meat being bad for you is being dispelled, there is another one that also needs to be addressed.

The article does go on to make the mistake of stipulating that the red meat should be lean. This again is a common misconception, as natural animal fat is extremely good for your health particularly in conjunction with a low carb diet. This is because the animal fat is processed in a different way.

Unlike processed alternatives, unadulterated red meat has a completely unique blend of heart healthy animal fats.

At the Natural Ketosis Company we provide a bespoke low carbohydrate high protein weight loss service. We strongly believe in the benefits of eating natural grass-fed beef, and other healthy protein sources. Let’s say this; we all love bacon in the morning. And now you don’t need to feel guilty about having some, just be sure to leave the bread out.

The Sinister Reason You Can Never Resist a Crisp

Have you ever felt like it was impossible to stop munching your way through a giant bag of crisps? Of course we all have, we suspect more often than any of us would care to admit. But it does not seem like this is a character failing, or an inability to stop.

Processed food manufacturers are consciously manipulating the ratio of sugar, salt and fat in their products in order to make them as addictive as possible. As if this weren’t bad enough they have been altering the shape of salt and the genetic makeup of sugar to make them as moreish as possible. Check out the article here.


For processed food manufacturers, a monumental amount of time and resources are spent working on what they have coined the ‘Holy Trinity’ of sugar, salt and fat. Unbelievably, companies have even taken to using MRI machines to study how sugar can light up the pleasure centres of the brain, with remarkably similar results to that of cocaine usage. That is indicative of the attitude of these companies that they are striving for a similar physical effects from their products as cocaine.

The industry has become obsessed with maximising the relationship between their products and joy in their consumers’ brain. They have termed this process hitting the ‘bliss point’. Sounds creepy we know, but that’s probably because it is.

Clearly the companies that hit as many of these ‘bliss points’ as possible, will generate the most profits. However this is not as easy for global companies. (Oh poor them) This is because the ‘bliss point’ of sugar can vary within a country, between age group and gender. These astronomical profits will be at the expense of their customers as they battle obesity and border on addiction.

What we find truly distressing, with particular respect to the parallels with addictive drugs- is that these firms refer to valued customers as ‘heavy users’. You would think that companies could spend these resources on making their products more attractive or appealing in themselves. Instead however, they have spent their time making their concoction of sugar, salt and fat as addictive as possible by editing their genetic make-up.

Some of you may now be shouting at the screen some rhetoric about the UK food industry reducing its salt levels over the past decade, or perhaps about levels of fat being reduced. But as you will all be aware obesity levels are still rising. Why? We hear you ask. Well the answer is no less sinister than the rest of this post. Companies have been able to circumvent any gathering pressure for them to make their products healthier.

When a company reduces the level of salt in a product, they will bolster the levels of sugar and fat to keep their products appealing to customers. Equally, when a product is marked as low fat the sugar and salt levels rise through the roof; else their products would no longer be tasty. Their products are then marked as ‘Low in…’ and then the consumer is led to believe these products are more healthy, when in fact they are likely to be even more unhealthy than their original offering.

Having said all this, we should not be surprised that the food industry is deceptive and view us all as ‘users’ rather than customers.

Benefits of a Low Carb Diet in the Management of Type 2 Diabetes

A recent study into the effects of a low carb diet on type 2 diabetes has been released recently. This is by no means the first time news of the benefits of a low carb diet in handling type-2 diabetes has surfaced.

Now it is just a case of getting people to listen. That is easier said than done, when low calorie diets have still not been left where they belong in the 80’s.


The results of the meta-survey released by ‘The American Journal of Clinical Nutrition’ have shown that a low carb diet has a greater propensity to improve glycaemic control biomarkers than any other form of diet. The researchers have said they believe that low carb diets should be used in the overall management of type 2 diabetes.

The current first stage of treatment for type-2 diabetes is to improve the patient’s physical condition through diet and exercise.  This is an attempt to help them lose weight as this is a good way of improving their symptoms. Unfortunately, the current recommended weight loss method of low calorie dieting is ineffective at providing sustainable weight loss.

Most impressive of all the results from the research was a low carb diet’s ability to reduce the readings for long term blood sugar level readings. By allowing the low carb type-2 diabetic dieter greater controls over their blood sugar levels, they are able to better manage their symptoms.

Adopting a low carb lifestyle to manage type-2 diabetes is likely to be a much more viable option than anything currently being recommended. A low carb diet will not only help with Type-2 diabetes and the inherent symptoms, but properly regulating blood sugar levels will have other benefits such as increased and more stable energy levels.

This research comes at a crucial time as the World Health Organisation (WHO) estimates there to be 347 million people living with diabetes, with the majority of those suffering from type-2 diabetes. This is likely to only get worse as we get bigger as a population, and the quality of our diet continues to fall. This research has shown that an individual can use low carb dieting to eat a healthy balanced food regime, improve their energy levels and control their diabetes.

The difficulty in implementing some form of low carb diet treatment for type-2 diabetes is fighting the uphill battle of disproving the validity of low calorie dieting, and the concept of all calories are equal.

Eventually we will have to trust scientific research and evidence and move forward, no matter what the 80’s told us.