3. Ketogenic Diet
The first records of the ketogenic diet dates back to the end of the 19th century, and the heyday of observation and its application in epilepsy dates back to the 1920s.
In a ketogenic diet, attention should be paid to the appropriate level of macroelements, so that the body can switch to the absorption of energy from fats:
*Carbohydrates should be reduced to 20g/day or not exceed 5% of the total energy supply during the day.
The sources of carbohydrates in the ketogenic diet should be only vegetables such as:
lettuce, rocket, lamb’s lettuce, lamb’s lettuce, spinach, cucumber, celery, cauliflower, broccoli, Brussels sprouts, onion, asparagus
*protein should be kept within 1.2-1.7g/kg bodyweight/day or should not exceed 15-20% of the total energy supply during the day
Too much protein supply during the day may inhibit the process of ketogenesis.
Sources of protein in the ketogenic diet:
beef, pork, poultry, game, fish, shrimps, mussels, lobsters, smoked meats, eggs, cream, cream cheese, yellow cheeses.
Attention should be paid not to consume manipulated meat products, processed cheese products, milk, yoghurts, soft cheeses.
*take care of a high supply of fats – up to 75% of the total energy supply during the day
Sources of fats in the ketogenic diet:
olive oil, vegetable oils, butter, nuts, almonds, avocado, fatty meat, fatty fish, eggs
Pay attention to the carbohydrate content of nuts, almonds and avocados and select the quantity of these products so as not to exceed 20g of carbohydrates per day.
It is also worth noting that the supplementation of sodium (3-5g/day) and potassium (2-3g/day) should be taken care of.
The ketogenic diet is a dietary model that requires a rigorous approach and meticulous observance of the recommendations. Failure to adjust to the restrictions of this diet results in a decrease in the concentration of ketone bodies in the blood, and consequently the loss of ketosis, deterioration of mood and physical fitness.