As for finding the healthy merits of KETO, I’ll note that a nice marbled Ribeye is far superior to fatless filet mignon.
Ideally, I want about 75-80% fat to 15%-20% protein.
Fat has been derided for so long, even steakhouses take the fat off their steaks thinking they are more ‘healthy’ for the customers.
Most places serve dry fatless cuts of meat that are akin to eating a piece of tire rubber............
Agreed re: fat profile. This is why filet mignon must be wrapped in bacon — it’s healthier that way!