In a world complicated by complex and conflicting diets, Dr. Veronique Chachay shares the differences between intermittent fasting, calorie restricted and time restricted eating and dispels the confusion around the health benefits of these protocols.
Dr. Michelle Woolhouse speaks with Dr. Veronique Chachay on the history and metabolic benefits of intermittent fasting, calorie restriction and time restricted eating and the challenges associated with studying these protocols.
The keto diet is characterised by a high intake of fat, adequate protein and a very low intake of carbohydrate.[1,5] While there are variations on the ratio of macronutrients, the standard ketogenic diet contains approximately 80% fat, 15% protein and 5% carbohydrates.6 Typically, carbohydrates are reduced to less than 50 grams a day in order to allow the body to utilise fat instead of glucose as its main source of energy.
Today we are joined by Dr Dominic D'Agostino, a leading keto nutrition researcher who takes us through the growing body of evidence for ketone-focused clinical interventions.
In this educational event, Prof Dominic D’Agostino focuses on nutritional ketosis (NK) research and how we can harness this physiological state to improve neurological health, biomarkers of metabolic health and stress resilience.
Today we welcome back nutrition expert Cyndi O'Meara who takes us through the history of keto diets, the clinical relevance of ketosis and the pros and cons of the modern-day use of it.
