I’ve been on the Keto zone diet for over 2 months and finally feel energy and a sense of fullness. I have logged purposely the meals you suggested in your book however when I test to see how I’m fairing in fat burning with the ketones sticks I come up in the middle. I tried to adjust here and there to see if my percentages are aligning to the 70-15-15 as you suggest but it still comes up in the middle. In other words I’m average in the fat burning process. Is this just stubbornness on my body’s part?I’m slowly loosing weight but slowly. I exercise but that hasn’t changed anything. Thanks for your help!
We’ve all seen it on food labels: “Only 2 net carbs” or “Low net carbs.” But what does this truly mean? What are net carbs, and why does it matter? Are all net carbs created equal, or are we stretching those claims a bit too much? After reading through this article, I think you will agree that there is a pressing need to educate on the precise definition of net carbs, and what exactly constitutes a true fiber.
A close relative of maltose is a molecule known as isomaltose (typically found in items such as beer and honey). The biggest difference between maltose and isomaltose is that isomaltose is joined together by an α-1,6 chemical bond, rather than an α-1,4 chemical bond. Scientists suspected that by adding a certain enzyme (transglucosidase) to high maltose syrup, they could change the bonds from α-1,4 to α-1,6, thereby making it more resistant to being broken down by the enzymes, as described above, when compared to maltose. Again, while this sounds excellent in theory, it is not necessarily what happens in our bodies. In fact, isomaltose (and thus, IMO syrups used in some of these products) is broken down by certain enzymes on the brush border of the small intestine.[2] Though the α-1,6 bond breaks down slower compared to the α-1,4 bond, these IMO syrups, which often use a blend of di-and oligosaccharides, ultimately metabolize into small amounts of glucose and maltose[2] and thus should be viewed as a slow digesting carbohydrate rather than a true fiber.
Whisk 1 cup of the warmed nut milk into the yolk mixture. Then add back into the remaining nut milk in the saucepan. Stir until combined. Continue cooking over low heat until the mixture has thickened and reach about 165 degrees and will coat the back of a spoon. Don’t boil or overcook or else your eggs will curdle. If the eggs do curdle, you can strain the mixture to get rid of the curdled chunks.
Going on vacation is exciting, until you realize you just started the Keto diet. When you’re headed on vacation, believe it or not, but there are tons of ways you can stick to the Keto diet. Many people would agree when someone says that Keto is a way of life and not just a diet. Before you start on your vacation, you’ll need to keep this in mind. Don’t stress about eating keto when you are on vacation, it is fairly easy to keto on vacation! 

Going on vacation is exciting, until you realize you just started the Keto diet. When you’re headed on vacation, believe it or not, but there are tons of ways you can stick to the Keto diet. Many people would agree when someone says that Keto is a way of life and not just a diet. Before you start on your vacation, you’ll need to keep this in mind. Don’t stress about eating keto when you are on vacation, it is fairly easy to keto on vacation! 


High Fiber Intake, has been linked as a good prevention mechanism for many chronic diseases and cancers: cardiovascular disease, colon cancer and type 2 diabetes (these trends have been spotted mainly in observational studies). Fiber helps lower the risk of cardiovascular disease by preventing hypertension and lowering blood glucose levels. Also reduces LDL cholesterol and helps maintain body weight. Adequate fiber Intake maintains normal glucose levels, removes cholesterol from the blood and keeps the digestive tract clear.
7. Bouhnik, Y., Raskine, L., Simoneau, G., Vicaut, E., Neut, C., Flourié, B., … & Bornet, F. R. (2004). The capacity of nondigestible carbohydrates to stimulate fecal bifidobacteria in healthy humans: a double-blind, randomized, placebo-controlled, parallel-group, dose-response relation study. The American journal of clinical nutrition, 80(6), 1658-1664. 

Lastly, one of the advertised benefits of IMO is possible prebiotic activity. Prebiotics are critical, as they feed the beneficial bacteria in our digestive system, specifically in the large intestine. These bacteria have several amazing functions, such as lowering body fat, improving insulin sensitivity, and lowering depression. Two “gold standard” prebiotics in the industry are inulin and fructooligosaccharides (FOS). Inulin and FOS are non-digestible carbohydrates that robustly increase beneficial bacteria. The challenge, however, is that both inulin and FOS, due to their rapid digestibility by intestinal bacteria, result in low gastric tolerance, and, ultimately, gastric distress. Additionally, inulin and FOS, when added to protein bars or other goods, may degrade over time into individual sugar units. Regardless, one study comparing inulin to IMOs, found that the prebiotic activity in inulin is 14 times greater than that of IMOs.[4] This is logical because, as you recall from above, approximately 70% to 90% of IMOs are digested. As such, only a small portion of these prebiotic fibers make it to the large intestine, in which two out of three studies have demonstrated that this small portion may indeed have some prebiotic effects.
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