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What Should Blood Sugar Levels Be In Ketosis

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Title: Nutritional solutions to counteract impact of air pollution 3rdInternational Conference and Exhibition on Nutrition & Food Sciences September 23-25, 2014 Valencia , Spain OMICS International: http://conferenceseries.com/ Pharmaceutical Conferences: http://pharmaceuticalconferences.com Global OMICS open access Journals: http://omicsonline.org Global Medical Conferences: http://conferenceseries.com Global Cancer Conferences: http://cancersummit.org Global Diabetes Conferences: http://diabetesexpo.com Global Dental Conferences: http://dentalcongress.com Global Nursing Conferences: http://nursingconference.com Abstract Chronic exposure to air pollution particularly ambient fine particulate matter (PM2.5) have been reported to increase cardiovascular mortality and the risk of several chronic diseases (CVD, diabetes, COPD, Cancer.) via oxidative stress an inflammatory mechanisMS. Thus, air pollution is a significant threat to human health worldwide as globally 80% of the population lives in regions that exceed WHO air quality guidelines (AQG). Consumption of a healthy diet is critical to maintain human health. Epidemiological studies have shown that omega-3 PUFA, a Mediterranean diet rich in micronutrients and secondary plant metabolites and an adequate intake of essential micronutrients effectively reduce the risk of cardiovascular diseases and chronic diseases, through anti-oxidative and anti-inflammatory activities. The presentation will highlight a few nutrients which may support the body against damage induced by particulate matter such as PM2.5. The first intervention studies in human indicate that nutrients such as omega-3 PUFA, antioxidants (vitamin C, E ..) and B vitamins may attenuate the damage induced by air pollution. In a recent study vitamin E and C boosted superoxide dismutase (SOD) and glutathione reductase, and normalized glutathione and glutathione peroxide altered by pollution exposure. Intervention studies showed that fish oil attenuated heart rate variability decline caused by air pollution, boosted endogenous antioxidant defense (SOD, GSH) and inhibited lipoperoxidation (LPO). In the presence of air pollution a healthy nutrition with adequate intake of essential micronutrients is even more critical to avoid a double hit that may further promote damage induced by air pollution Biography Daniel Raederstorff obtained his PhD in bio-organic chemistry in 1985 and then obtained a postdoctoral fellowship from the Stanford University. In 1987 he joined Roche as a research scientist in lipid nutrition and started working on the mechanism of action of dietary supplements. He participated in the development and launch of the concentrated omega-6 and omega-3 Polyunsaturated fatty acids. In 1997 he joined the food ingredient group to evaluate and develop new food ingredients such as epigallocatechingallate, genistein and resveratrol. He is now working as principal scientist in the Research Center for Human Nutrition at DSM Nutritional products. He is especially interested in the role of functional foods and micronutrients as protective dietary agents in chronic diseases related to inflammation and metabolism such as diabetes, obesity and cardiovascular diseases.

What Is “nutritional Ketosis”?

IN A NUTSHELL: Nutritional ketosis is a state of health in which your body is efficiently burning fat as its primary fuel source instead of glucose. When undergoing a ketogenic diet you are essentially converting yourself from a “sugar burner” to a “fat burner”. This is accomplished by reducing your consumption of carbohydrates, increasing your intake of fat, and consuming only an adequate amount of protein to meet your body’s needs. The term nutritional ketosis is claimed to have been coined by Dr. Stephen Phinney & Jeff Volek, two of the leading experts and researchers in the field of low carbohydrate dieting (Check out this informative video to hear a talk from Dr. Phinney). Ketosis is achieved by following a “ketogenic diet” which is high in fat, very low in carbohydrates, and adequate in protein (Please Note: It is “adequate” in protein, NOT “high” in protein. More on this later). By consuming more lipids you are enhancing your body’s fat burning function by up-regulating the enzymes and other “metabolic machinery” needed to burn fat more efficiently, therefore making it easier for your body to tap into stored adipose tissue as an energy source (i.e Continue reading >>

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  1. sk8wh33ler

    I looked around here and in the web, but could not find a clear answer. So the situation is: I am in ketosis around 6 month and started to get higher blood sugar 2 month ago. Before I was around 70 - 90. Now I am around 100 to 120, no matter when I meassure. Blood-Ketone level is always around 0.4 to 1.2. My macros are ok and I felt good most of the time. The last 2 weeks though I started to feel a bit down so I started to worry a bit and read into the high BG thing I found 2 articles which leaves a lot of questions unanswered.
    article1!
    article2!
    They are a bit old, so there might be more information by now? I am really worried that I have to stop keto just because of this.... can anyone help by making a holding argument? Can I just ignore this? Thanks in advance.

  2. DavePD

    Given your BHB of .4 to 1.2, I think it's more likely you still need to limit carbs and/or protein as there's likely too much glucose still in play. Check your postprandial glucose 1, 2, and 3 hours after meals and see if you spike above 120. If so, your meal is still too high in carbs and/or protein when coupled with your existing insulin response.
    When you get your next blood test, be sure to ask for "Fasting Insulin" too. (This should actually be standard in ALL metabolic panels, but isn't.)
    I'm about 17 months into the diet and I've observed my fasting blood glucose bottom out at 70s to start, then slowly increase to 90s (or even low 100s about 15% of the time), yet my blood BHB is typically between 1.8-3.8. I'm confident this is glucose sparing as my fasting insulin tests are now at the bottom of their range (3.3 with reference range 2.6-24.9) AND I check my postprandial glucose which rarely climbs above 120.
    To add to /u/Solol123's point -- protein is tricky because I find if I have too much within a single meal (such as large steak), it will bring up my glucose postprandial and even have a lasting margin into the next morning with higher glucose and lower BHB.

  3. sk8wh33ler

    thanks for the advice. I will try to control protein even more and will stay with mostly 77g a day.

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Check out my free recipe book! http://theketokingakathebantingboss.com/ The Keto King youtube channel: http://www.youtube.com/c/TheKetoKinga... If you want to support and engage with me further, check out my Patreon page: https://www.patreon.com/theketoking See converted INGREDIENTS list (grams, oz etc.) and MACROS at the end of this description. Everyone loves a great low carb dinner or low carb supper but often it can take time to make which you dont have. Well this is your answer for a keto dinner which can stand up against any dish or meal! This low carb cottage pie makes a TON of food and can easily be stored for a quick heat and eat low carb meal for many nights ahead. Best of all, this low carb cottage pie (or low carb shepherds pie if you make it with ground lamb or lamb mince) is really easy to make and wont take any longer than cooking a single keto dinner! So this low carb cottage pie or keto cottage pie is great if you are looking to serve a low carb dinner to some guests. Your family or guests wont even know it is a keto dinner or low carb dinner. Just give it a try and dont tell them and I guarantee they will still love this keto recipe without even knowing it is low carb, keto or banting friendly! Plus this low carb cottage pie looks amazing and will wow all of your guests. Come on, show off with your homemade keto cottage pie! This low carb cottage pie (or low carb shepherds pie) will fit into anyones lifestyle whether you are eating low carb, lchf, keto, ketogenic or banting lifestyle. It is also gluten free and grain free keto dinner or keto supper. You will experience how wonderfully rich, hearty delicious this keto cottage pie is. It is such a wonderful low carb recipe or keto recipe for those who are in a time crunch and need to make meals ahead of time. Let me know in the comments how you liked this lchf cottage pie or if you have any questions about this cottage pie / shepherds pie recipe. Im happy to answer anything about this fantastic low carb cottage pie, keto cottage pie, banting cottage pie! Call it what you will, I call it delicious! Thanks for watching the Keto King (a.k.a the Banting Boss). Subscribe to the Keto King channel for more excellent recipes just like this one. And of course, keep it keto! Ingredients: 1.1kg Ground Meat (2.5lb /38.8oz) 3/4 1 Medium Head Cauliflower Olive Oil 1 medium Onion 1 Bell Pepper (or 2 small Bell Peppers) 100ml Tomato Paste (3.38oz) 4 Tablespoons Philadelphia (Cream Cheese) (60gram / 2.1oz) (2 Tbls in ground meat & 2 Tbls in mash) 1/2 cup Green Chickpeas (or regular Peas) (85g / 3oz) Dried Parsley Pink Himalayan Salt to taste Cheddar Cheese Macros for entire Low Carb Cottage Pie dish: Calories: 3401cal Fat: 226g Net Carbs: 56g (83g carbs 27g fibre) Protein: 254g Macros per serving (assuming 6 servings): Calories: 566cal Fat: 38g Net Carbs: 9g (14g carbs 5g fibre) Protein: 42g Macros per serving (assuming 8 servings): Calories: 425cal Fat: 28g Net Carbs: 7g (10g carbs 3g fibre) Protein: 31.75g

Is Your Fasting Blood Glucose Higher On Low Carb Or Keto? Five Things To Know

This past spring, after 18 months of great success on the keto diet, I tested my fasting blood sugar on my home glucose monitor for the first time in many months. The result shocked me. I had purchased the device, which also tests ketones, when I was diagnosed with pre-diabetes in the fall of 2015. As I embarked on low-carb keto eating, I tested my blood regularly. Soon my fasting blood sugar was once again in the healthy range. I was in optimal ketosis day after day. Not only that, I lost 10 lbs (5 kg) and felt fantastic — full of energy with no hunger or cravings. Before long I could predict the meter’s results based on what I was eating or doing. I put the meter away and got on with my happy, healthy keto life. When my doctor ordered some lab tests this spring, I brought the meter out again. While I had no health complaints, excellent blood pressure and stable weight, she wanted to see how my cholesterol, lipids, HbA1c, and fasting glucose were doing on my keto diet — and I was curious, too. To check the accuracy of my meter against the lab results, on the morning of the test I sat in my car outside the clinic at 7:30 am, and pricked my finger. I was expecting to see a lov Continue reading >>

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Popular Questions

  1. Skiman

    So I was told that you need to be in the range of 70-80 for glucose and 1.5-3.0 to be in Ketosis and be fat adapted. So what is the difference between fat adapted or being in ketosis the whole time.
    My numbers would rarely get in the 70-80's range but mainly would like to hang out around 85-94 Rane with a Keytone reading of 1.5 and greater. Although I was told on this Facebook group that I'm not fat adapted and perhaps not in Ketosis?
    Also my glucose readings were always higher in the mornings with a few exceptions of being in the high 70's.
    Can anyone shed light on this, I feel that the keto community has different optimal ranges for what they think is correct?

    Thanks in advance.

  2. Barbara_Greenwood

    OK - "in ketosis" simply means your liver is producing ketones from partially metabolised fat. If you are more than 0.5 on your ketone meter, you are in ketosis. That will happen with about 48 hours of fasting or a few days of very low carb intake. It's an ephemeral state - eat more carbs, you'll make less ketones - eat less carbs, you'll make more ketones.
    Fat -adapted means that all the enzymes to do with fat metabolism have ramped up, so you are really good at burning fat. Also, your muscles become less keen to take up glucose because they want to leave it for the brain. Some people who low carb find their fasting glucose actually rises after a few months because of this effect.
    As to glucose levels - do you have diabetes? A normal fasting glucose is between 70 and 110, with 70-90 being preferred. I've seen keto people saying that blood glucose above 110 will prevent you being in ketosis. Well, according to my meters, that's a pile of poo, because I've seen 2+ on my ketone meter and 7 (126) on my glucose meter at the same time. But I have diabetes. Maybe in people without diabetes, a blood glucose above 110 only happens if they've eaten a load of carbs, and it's that which prevents ketosis rather than their glucose level per se.
    What enables ketosis is low carb intake. What prevents it is eating more carbs.... and maybe too much protein. More on the difference here:
    tuitnutrition.com
    33

    Being Fat Adapted Versus "In Ketosis" (Pt.1/3)
    “I got kicked out of ketosis.” If I never hear or read those six words, in that order, ever again, I’ll be one happy individual. ...

    Also be aware that, once you are fully fat adapted, your ketone levels may well fall. Richard and Carl have covered this on the podcast - you become more efficient at making enough ketones for your needs, but not too many. I'd been keto about 3 months when I got my ketone meter - my readings were always over 1.5, usually over 2. Another 4 months on, I rarely get above 1 unless I fast for 24 hours - my usual 20-30g carbs per day and 16/8 or 18/6 IF usually has me between 0.3 and 1. Just tested now - after 12+ hour fast, a keto day yesterday and 1 hour run this morning - BG 6.7 (120), ketones 0.5. BG was 6.1 (110) when I got up - exercise can raise it in the short term, but reduces it long term.

  3. Skiman

    Nope no diabetes on my end, I'm pretty active my events are bodybuilding and powerlifting, I have about 8% bf weighing around 155-160lbs, 39 years of age.
    This is what I read in today fasted.
    85 glucose and 3.3 Keytones this morning.

    Wondering what is the norm for being in ketosis and also fat adapted. I think what I've heard is that you have to be in a sweet spot of 70-80 glucose and 1.5-3.0 Keytones in order to be fat adapted.

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FREE 6 Week Challenge: https://gravitychallenges.com/home65d... Fat Loss Calculator: http://bit.ly/2O6rsdo The carb cycling diet is one of my favorite diets because it is one of the fastest way to burn fat while retaining as much muscle as possible. Most people don't know that carb cycling is actually a form of ketogenic dieting. The ketogenic diet is a diet that is lower in carbohydrates, which makes our body convert more dietary fat and body fat in to keytones in the liver. Which it then goes on to use for energy. Like I've said in many of my videos the human body prefers to use carbs as its primary source of energy. You're body won't produce too many keytones on a high carbohydrate diet, because your body won't need extra energy from fat due to the fact that its getting its energy from the more preferred carbohydrates. The only way for our body to use more fat for energy is by not having its preferred source there all the time. Eliminating carbs completely, however can have many drawbacks on our health and well being. Protein, carbs, and fats are all important and necessary for our body. So in comes the cyclical ketogenic diet aka carb cycling and also known originally as the anabolic Diet. There are many different approaches to carb cycling, but the general idea is that At some points of the week you're going to have a high amount of carbohydrates, and at other points of the week you're going to have a low amount of carbohydrates. Setting up the high carb and low carb splits will vary from one plan to the next. Some people may have very small changes in the amount of carbs they have from day to day. An example of this would be to set up a low carb, medium carb, and high carb day. Let's say 300 grams of carbs on high carb, 250 grams of carbs on your medium carb, and 200 grams of carbs on your no carb day. Another more advanced approach would be to do a High carb, low carb, and no carb day. The way that I like to set this kind of split up is by having a high amount of carbs on my high carb day, which for me would be somewhere around 400 grams, I would have one third or at the most half that amount for low carb day, and then try to get as close to 0 grams as possible on my no carb day and then repeat. An even more advanced approach would be to just cycle between high and no carb days. Or take it even a step further and do high, no, no. I don't really recommend having any more than two no carb days in a row. Make sure you don't jump to any extreme carb restrictions. An example of this is doing a 800 calorie diet when you could lose weight and maintain a better body composition with a 1500 calorie diet. Jumping to an extreme will not help you lose weight faster, in fact it'll probably backfire. Also in case you're wondering what kind of food you can eat on your no carb day, some great options are fish, chicken breast, ground turkey, protein shakes, Steak occasionally, and you can also have healthy fat sources like avocados, coconut oil, olive oil. and fatty fish like Salmon. For carbs make sure you are eating good sources of carbs like oats, brown rice, and sweet potatoes and avoid the junk food carbs. You can incorporate one cheat meal on one high carb day in the week, but that's it one cheat meal. You may notice that your strength and energy levels may go down while dieting like this. In fact you may feel like straight up garbage in the beginning. Understand that a lot of people feel this way when creating any kind of a calorie deficit. You're body will take a little while to adapt to using fat for energy instead of carbs. So the first 2 weeks can feel miserable. Give your body some time to adapt. A good idea is to plan your high carb days the day before a heavy lifting day, because this way you have stored glycogen available for your heavy lifts the next day. If you have no idea how many carbs to have on each day, try using a calorie calculator to find your maintenance macros and then add at least 50 grams of carbs to get the number for your high carb day. I'll include a calorie calculator in the description. Once you have your high carb number you should be able to figure out your low carb day. No carb day is obviously no carbs. After doing a carb cycling plan you may need to do some reverse dieting

The Ketogenic Diet And Insulin Resistance

We recently touched on how you can use the ketogenic diet to control symptoms of diabetes such as elevated glucose and triglycerides. In this article, we examine research showing the impact that the ketogenic diet has on levels of the hormone insulin, a key regulator of blood sugar in the body. What is Insulin’s Role in the Body? Before we look at the research, we need to know our main players. Insulin is a protein-based hormone produced by beta-cells located in the pancreas. The pancreas, which is located under the stomach, also produces enzymes that aid with digestion. Insulin’s primary purpose is to regulate the metabolism of fats and carbohydrates. The digestive system breaks down carbohydrates, such as sugars and starches, into a molecule called glucose. This compound can be used by cells to produce energy through a process called cellular respiration. Insulin allows cells in the body absorb glucose, ultimately lowering levels of glucose in the blood stream. After a meal is consumed, blood glucose levels increase and the pancreas responds by releasing insulin into the blood. Insulin assists fat, liver, and muscle cells absorb glucose from the blood, resulting in lower leve Continue reading >>

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Popular Questions

  1. timothyw

    Ketosis & BG

    Has anyone ever made a correlation between their blood sugar numbers and Ketosis? I imagine it would be different for everyone. seems to me that if the BG went down to x then you would switch into ketosis for fuel needs. Too high a BG and you wouldn't be in ketosis. Or am I off track here and it is purely the carb count that matters? I have read how atkins suggested increasing carbs each week to find the right level of carbs to maintain weight on his diet.
    Any ideas or thoughts?

  2. MarkM

    You can be in ketosis and have high blood sugar levels but low insulin levels. This what happens to T1s at onset, but it gets worse and there can be ketoacidosis. T2s, if they are insulin resistant and/or insulin deficient, can also be in ketosis and have above normal blood glucose levels.
    Normal people go in and out of ketosis every day. But for someone who has normal insulin production and insulin sensitivity, sustained ketosis would only occur if carb consumption dropped below what is needed to satisfy the normal daily glucose requirement. Some say this is 130 grams of carb a day. Low carbers will tell you it is a lot lower, based on their observations of ketone test results and eating patterns.
    That is my take on it anyway. And in answer to your question, no, I don't think there is a clear correlation there.

  3. Nicoletti

    I never gave it a thought. My concern is keeping blood sugar down.

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