My wife and I have been explor­ing the world of keto­genic diets, with mul­ti­ple goals in mind. One is weight loss, of course, but the oth­er is to see if this would have some impact on our Type II dia­betes. (Diane is tak­ing insulin, I am not–yet.) Heart and kid­ney issues com­pli­cate mat­ters further.

And of course, one of the things that is an absolute no-no in a keto diet is wheat flour breads.

I’m cur­rent­ly read­ing the book “The Cycli­cal Keto­genic Diet” by Robert San­tos-Prowse, a reg­is­tered dieti­cian. The cycli­cal keto diet allows a day of carb-heavy foods inter­mit­tent­ly, pos­si­bly as often as once or twice a week.

Her endocri­nol­o­gist is some­what skep­ti­cal of the claims the keto­genic diet com­mu­ni­ty makes on reduc­tion of insulin resis­tance and reduc­ing the need for med­ica­tions, but he seems to feel that as long as we mon­i­tor our­selves we should­n’t make things worse. Our oth­er med­ical providers have voiced sim­i­lar sentiments.

I’ll keep you appraised of our plans and any progress. If we get into this seri­ous­ly, I do not intend to stop bak­ing com­plete­ly, and I’m look­ing at test­ing some of the keto-friend­ly ‘bread’ recipes I’ve seen, with some exper­i­men­ta­tion of my own, though I don’t hold out a lot of hope for them tast­ing much like real bread. This might even pro­vide some impe­tus for my idea of launch­ing a sub­scrip­tion bread ser­vice, I’d be able to bake for oth­ers if only infre­quent­ly for us. 

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