Including tips, strategies, and an abundance of great-tasting, simple to prepare recipes, The Modified Keto Cookbook makes following a low-ratio ketogenic diet easy.
The high-fat, low carbohydrate modified ketogenic diet, based on a ratio of fat to non-fat (protein and carbohydrates) of 2:1 and 1:1, has been used to improve seizure control in people with epilepsy and new research suggests that the diet may promote weight loss and provide benefit to those with cancer, brain injury, forms of dementia, autism, and other neurological problems.
With a focus on fresh, clean eating and simple, everyday meals and snacks requiring minimal effort and time, The Modified Keto Cookbook will help even the busiest families or individuals incorporate the diet into their lifestyle and experience the rewards.
Includes:
- Allergy-free recipes (nut, dairy, and egg free)
- No-cook and make-ahead meals
- Suggestions to increase fat in recipes to conform to the classic ketogenic diet ratios (4:1 and 3:1)
- Recipes with standard US measurements and grams
Table des matières
Foreword by Jim Abrahams, co-founder and executive director of the Charlie Foundation
Part I : Modified Ketogenic Diet Guidelines
Part II : Keto Pantry List and Resources
Part III : Recipes
1. Methods for Serving Fat
2. Breakfast
3. Soups and Salads
4. Main Dishes
5. Baked Goods
6. Desserts
A propos de l’auteur
Beth Zupec-Kania, RDN, CD, is a consultant to The Charlie Foundation for Ketogenic Therapies and has provided ketogenic training to over 150 medical centers worldwide.
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