When I first started my keto journey, my main thought about fat was "more is better." It's a high-fat diet, right? I figured as long as I was hitting my macros and the oil didn't have carbs, I was good to go. My pantry was full of the "basics": vegetable oil, canola oil, and a big bottle of olive oil. I was using them for everything. It wasn't until I truly committed to a "clean" keto lifestyle—one focused on dousing inflammation and healing my gut —that I had a painful realization. I was fighting a fire in my body by cutting out sugar, but I was simultaneously pouring gasoline on it by using the wrong fats . The type of fat you eat is arguably more important than the amount. This is the "Oil War"—a silent, internal battle between two types of fats that determines your body's level of inflammation. Here’s a breakdown of what I learned and the practical changes I made in my own kitchen. Part 1: The "Fat Balance" — Under...
Nearly twenty years ago, I started a blog called The Path is Too Deep, a geeky reference to a rare computer error message. A great deal of life has happened since then, a life I would like to share. So, here again, are some random bits of unfiltered Chris.