01/22/2022
The Keto Diet, A Fashion To Lose Weight Eating Fat
The keto diet distributes calories in such a way that fatty foods are predominant, with between 60% and 80% of the total intake. Then there are proteins (between 20% and 25%) and carbohydrates (from 5% to 10%). But it is not worth any type of fat. No bacon or Torres nos, the idea is that the profile is healthy, preferably from fish and plant-based foods (such as olive oil, seeds, nuts and avocado). A high intake of meat products increases cardiovascular and cancer risk due to its saturated fat, cholesterol and sodium content.
The "Magic" Slimming Of Ketosis
The consequence of this distribution of nutrients is that glycogen stores, a molecule that is our primary source of energy, remain virtually empty and the body is forced to look for alternative fuel. Then ketosis occurs, which is a state in which the body uses fat of worse quality and less efficient, so you have to burn more quantity to achieve the energy needed by the muscles and the brain. The organism becomes a suitable lipid-burning machine, and the devices disappear at full speed. This process inspires the name of the diet; the term keto is precisely a diminutive of ketogenic, which means "ketogenic".
By minimizing the consumption of carbohydrates, one of the main macronutrients, the intake of vitamins, minerals and fiber is also limited. And the absorption of nutrients like calcium, vitamin D, selenium, magnesium, zinc and phosphorus is compromised. It is a consequence that should be taken into account since nutrients fulfil functions such as maintaining healthy muscles, ensuring adequate hormonal secretion, maintaining the health of the immune system and the heart, and maintaining the proper functioning of the kidneys.
According to a meta-analysis that studied how the weight loss of subjects under a low-carb diet versus those of a low-fat diet evolves, those of the ketogenic had lost an average of 3.3 kilos more than their colleagues at six months. But the differences were not noticeable after a year. Instead, people who followed a low-fat diet had improved their cholesterol levels after that time.
And why do athletes resort to ketosis?
Apart from the controversy about its usefulness to lose weight, this diet finds refuge among some athletes. Since glycogen stores are very limited, there are trainers who suggest getting the body used to pulling fat. It is an idea that circulates primarily in endurance sports and in tests such as the marathon, to avoid the gastrointestinal discomfort that can lead to gels.
Another thing is to use it as a tool during the months of preparing the test to teach the body to carburetor with fat, which in nutrition jargon is known as seeking metabolic flexibility. In specific training protocols, glycogen availability is reduced to increase fat oxidation as an energy source. But it’s really a double-edged sword: if you train a lot or always with low glycogen availability, looking for those adaptations at the metabolic level, the same intensity or duration that would be achieved with the deposits of this primary substrate filled may not be achieved. And this prevents other adaptations necessary to be able to win (to run faster or more kilometers).
So fat or glycogen? The most common solution is what Rueda Córdoba calls "nutritional periodization: A part of the season trains in low carbohydrate availability. As we approach the competition, just the opposite: fill the glycogen stores to the maximum to compete at the highest level.