Avocado Sauce on Zoodles
As a nutrition student, it’s really fun for me to experiment with new foods and recipes and learn alongside about the nutrition and health aspects of what I’m making. I’ve been looking into trying Keto but want to keep it mostly plant based if I can. This is my first take at a keto-plantbased meal.
33 g F
19 g Net C
I found this article really interesting:
Just because something is “low-carb” and “high-fat” or “keto” doesn’t mean you should be eating it. The conventional keto diet often focuses too heavily on dairy, meat, and artificial sweeteners, all in the name of being low-carb and high-fat. This can sometimes work for people to lose weight and gain energy in the short term but has potential long-term health impacts that concern me. Our gut microbiome needs a variety of plant foods for rich bacterial diversity to thrive. With conventional keto, people may focus too much on saturated fats, and I often see inflammation levels spike on labs for people with gut problems and gene mutations (such as the APOE4 allele). Plus, some people have difficulty digesting a lot of dairy and meat.
A ketogenic diet puts your metabolism in nutritional ketosis, a fat-burning state that eschews the volatility of swinging between high and low blood sugar and has the effect of curbing most cravings. There is so much exciting research emerging on ketosis and the main ketone your liver produces, beta hydroxybutyrate (BHB). When you get your body to produce ketones—which is what follows naturally when your body burns through all available carbs—they can also pass through the blood-brain barrier, providing your brain with clean, efficient energy.
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