The short answer is… yes! But like any fruit you have to watch out for the quantity.
If using canned tomatoes read the label. You want to make sure there are no sugars or odd ingredients. Canned tomatoes are a great source when tomatoes are not in season. Tomatoes that are canned at the moment of peak ripeness and often times taste better than fresh tomatoes you find in the grocery store or farmer’s market.
Here’s how many carbs are in the top tomato varieties.
This article in the New York Times shows how highly processed foods may be as addictive as cigarettes and cocaine. This kind of food seems to light up the parts of your brain that make you want to eat more.
At the top of the list were pizza, chocolate, potato chips, cookies, ice cream, French fries and cheeseburgers. Dr. Gearhardt has found in her research that these highly processed foods share much in common with addictive substances. Like cigarettes and cocaine, their ingredients are derived from naturally occurring plants and foods that are stripped of components that slow their absorption, such as fiber, water and protein. Then their most pleasurable ingredients are refined and processed into products that are rapidly absorbed into the bloodstream, enhancing their ability to light up regions of the brain that regulate reward, emotion and motivation.
It’s increasingly clear that metabolic health and Vitamin D deficiency lead to more serious cases of COVID-19. Obviously I’m not a doctor but when I heard the information in this post I had to pass it along.
I ran across the following recording of Dr. Roger Seheult of MedCram.com. In this audio he explains how High Fructose Corn Syrup can block the Vitamin D in your body from being effective thereby hurting your immune system and leaving you possibly more susceptible to COVID-19.
Then I did a little searching and found this study from 2014 where they point out the same information.
… chronic intake of high levels of dietary fructose can lead to a decrease in circulating levels of 1,25(OH)2D3 independent of dietary Ca2+ levels and of physiological increases in Ca2+ requirement. This work is highly relevant since fructose, a sugar contained in many types of foods that are being consumed at high levels, may contribute to the increasing prevalence of vitamin D insufficiency…
Any honest site reporting on ketogenic diets will tell you that you can go keto whether you concentrate on animal or plants. The difference is in satiety. An animal based approach to the keto diet will leave you feeling more satisfied for longer periods of time. A plant based approach will mean you will have to eat more often because plants are mostly fiber that pass through your body.
The key to a ketogenic diet is in limiting insulin response. You need to eat foods that do not trigger a huge rush of insulin. Insulin will cause glucose in your blood to be stored as fat. Ketones will cause your cells to release fat so you produce your own glucose.
The Beet is extremely dishonest and contradictory. They start out their article claiming a keto diet will cause heart scarring due to ketones in your bloodstream.
Keto diets put your body into a state of ketosis, or burning fat for fuel, which releases acids called ketones into the bloodstream that are now believed to be damaging to your heart muscle. The scientists looked at the cellular impact of ketones on the heart and found that when ketones are formed, they can have a detrimental impact on your heart, causing permanent scar tissue to form, which itself hinders the heart’s ability to pump blood properly.
Then they contradict themselves by reporting that you can do a keto diet in a healthy way as long as you leave out the saturated fat and protein.
Keto diets are not unhealthy, it’s the way people do them that is, according to Dr. Andrew Freeman, the cardiologist at National Jewish in Denver, recently released a study that keto dieting can lead to heart disease because of the foods people eat while on the diet: People often load up on red meat, processed meat like bacon, and stay away from healthy plant-based foods like fruits, vegetables, and whole grains–which are all nutrient-rich and full of antioxidants–because they happen to contain carbs.
Meanwhile, another leading cardiologist, Dr. Kim Williams, former president of the American College of Cardiology, told Plant Based News that “no one should do a ketogenic diet” since the way these diets are interpreted are often full of bacon and eggs, butter, and cheese, all of which are long-term threats to a healthy heart. The saturated fat in these animal foods is known to raise cholesterol and lead to blockages and plaque that can raise blood pressure and cause heart attack and stroke. His point of view: No one should adopt the ketogenic diet over the long term—unless weight loss is more important than lifespan.
And they end with the kicker of how a plant based diet is better for you than anything else.
Bottom Line: A plant-based diet works better and is healthier for your heart. In another unrelated study, a plant-based diet of whole foods was shown to beat out keto for weight loss and burning fat faster.
More and more studies are showing that diets low in carbohydrates have benefits far beyond maintaining weight loss.
In conclusion, low-carbohydrate diets, regardless of the type of protein and fat, are associated with a lower risk of pancreatic cancer in the US population, suggesting that adherence to low-carbohydrate-diets may be beneficial for pancreatic cancer prevention. Future studies should validate our findings in other populations.
I ran across this video from the World Economic Forum regarding meat. The article is about climate change and that is a separate argument from the fake meat they are pushing.
The fake meat will be made using plant material. They never give the nutritional information but it seems to me it would be full of carbohydrates which is the opposite of what people want to eat on a ketogenic diet.
I just don’t see how something so ultra-processed and synthetic can be good for anyone.
This is low carb but not keto because I used table sugar in the recipe. While I’ve used some of the natural and artificial sugar substitutes I’ve always found them lacking. I thought allulose powder was the closest in taste and texture to real sugar but it is expensive and still not thoroughly studied to know if it is something we should be eating. It’s highly processed and therefore something to be wary about until more is known. That’s not to say you can’t substitute your favorite sweetener for the sugar in this recipe. Each one is a little different so you will have to judge for yourself the quantity necessary.
I think if you’re trying to stay low carb you can still use this recipe because I only used 2 tablespoons of sugar. I found it was enough sweetness to make the custard perfect for someone like me who doesn’t have a sweet tooth. Each tablespoon of sugar has about 12 grams of carbs. But, it’s rich enough where you don’t need much to satisfy your sugar craving. The single serving in the picture above is about 4 oz. or 86 grams and it has a total of 5 grams of carbs. In this recipe you’ll get about 5 servings.
Give it a try! I’m sure you’ll be please at how little sugar you actually need to satisfy your cravings.
3 large eggs
2 1/2 cups heavy cream
2 tsp vanilla extract
6 tbsp unsweetened cocoa
2 tbsp sugar
Combine heavy cream, salt, vanilla, & sugar in a medium saucepan. Bring mixture to a boil and reduce to a simmer for 5 minutes. Remove from heat and let sit covered for 30 minutes.
In a medium bowl, whisk egg yolks until pale in color. Whisk in 1/2 cup of warm cream mixture. Whisk in cocoa making sure to remove any lumps.
Whisk the yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium/low heat until the custard is thick enough to coat the back of a spoon. Strain the mixture into a bowl set over ice using a fine mesh sieve.
Cover with plastic wrap and place in the refrigerator for at least 4 hours before serving.
If you want to know how intermittent fasting works just watch this short 10 minute video. It’s not starvation and is a normal way for your body to work. We were never meant to eat all throughout the day.