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I began low carb 16 years ago. I finally went strictly Keto a little under two years ago.

It is interesting how much I've cut. My braking point was lunch meat. Angus beef off the bone. I was checking the carbs and there were two per serving. Why did they have to add sugar to it? The last time I checked they switched from sugar to corn sweetener.

Eating now is pretty simple. Unprocessed foods, no starch and no seed oils. Eight hour eating window and really only one major sit down meal a day. Snacks are cheese, nuts, sardines etc. I don't count calories.

The amazing thing is no cravings. It took sometime, however they're all gone. I've also been able to learn the difference between hunger and cravings.

On the standard American diet (SAD) recommended by "credentialed" health professionals, my triglycerides were 660. On Keto they are 50. The most important lipid predictor is not LDL but the ratio of triglycerides and HDL. Mine now is "one."

Findings are pretty conclusive with this simple ratio. If you can get it under two, A1C levels will fall into a healthy range.

Good luck with your diet. It is hard at first, however you'll feel much better and it will become easier as you go.

Thank you for your response. Yes, this tendency to put corn syrup in EVERYTHING is just... evil. I am especially taking note of the 8 hour window you mentioned. I’ve heard that before, and kind of disregarded it, but it’s becoming clear that it’s an essential part of the approach.

Thank you for posting that. I am on Keto for a week now... it has many more variations than the Dr. Atkins I did in mid 70s...different reasons...lol
I am doing Keto for all the reasons you mentioned about insulin resistance...The 8 hr food window...when should that be? Early am to afternoon??

Glad I came across the info! Blessings.