Latest news with #Ketogenic
India Today
an hour ago
- Health
- India Today
How to do Keto right: Five common mistakes and fixes
Keto isn't just a diet—it's a complete metabolic shift. Rahul Kamra, Keto coach and founder of Ketorets, has guided more than 1,200 individuals across 27 countries through their fat-loss and metabolic-healing journeys. In his experience, here are some of the common mistakes people make when they start, or continue, the Ketogenic lifestyle:STARTING KETO WITHOUT KNOWING WHYYou'd be surprised to know how many people jump into Keto just because someone at the gym said it works fast. But Keto is not just about weight-loss—it's about shifting your metabolism into a state called Ketosis, where your body uses fat for fuel instead of glucose. If your 'why' isn't clear—whether it's reversing insulin resistance, reducing inflammation or improving energy—you'll give up at the first sign of to fix it: At Ketorets, we use a phase called the 'Vital Shift', which helps people understand their metabolic type, psychological triggers and fat-loss intent—before we change what's on their plate. Clarity equals consistency. COUNTING CARBS, IGNORING NUTRIENTSKeto isn't just about hitting macros. People go crazy over grams of carbs but forget things like sodium, magnesium and potassium—even fibre. That's when symptoms like Keto Flu, headaches and fatigue creep in. And then they think Keto doesn't suit to fix it: Balance your micronutrients. Use salt, eat leafy greens, hydrate well, and add traditional spices. In our programme, we do 'Progressive Nutrition Profiling'—tweaking intake weekly so the body doesn't just burn fat but thrives doing KETO LIKE A CRASH DIETSome people approach Keto with a quick-fix mindset: 'I'll do Keto for 21 days and then I'll go back to normal food'. That's not how the body—or the brain—works. Fat-loss is not a challenge. It's a process. And the biggest mistake? Treating it like a temporary we do instead: We guide members through 'Cruise Control' and 'Metabolic Revival' phases. This lets the body adapt, build a rhythm and create metabolic memory—so results don't just show up; they OF FOODSome people develop food anxiety on Keto. They panic over a slice of fruit or go overboard with fats thinking 'more fat equals to more Keto'.What we do instead: Flexible Ketosis. We work with your body clock—'Circadian Rhythm Hacking'—to time food intake, including safe reintroductions. This doesn't break your progress. It builds STRATEGY FOR REAL LIFEKeto works until a wedding comes up or you travel or Diwali happens. That's when people fall off because they have no real-life strategy. That's why I created the 'Globe Trotter Protocol'. It's for people who want Keto to work around their life, not replace it. Whether you're flying abroad, eating at a buffet or at a family dinner—you need a is just one metric. What really matters is how Keto upgrades your confidence, mindset and rhythm. That's when you win. Keto isn't just about what you eat—it's about how you think about food, your body and your future. If you can avoid these five mistakes, you're not just doing Keto right, you're doing life to India Today Magazine- EndsTune InMust Watch
Indian Express
02-07-2025
- Health
- Indian Express
Podcaster claims the Hemoglobin A1C test to measure blood sugar levels can help detect cancer risk: ‘It's one of the most important…'; experts react
Is there a link between the Hemoglobin A1C blood test, which measures blood sugar levels, and the identification of cancer risk? Podcaster Bisma Lalji, who is battling stage 4 breast cancer, recently claimed that high blood sugar doesn't just impact diabetes risk, 'It also fuels inflammation, disrupts hormone balance, and creates an internal environment where cancer can grow and thrive.' In an Instagram post, she added that the A1C test, which measures your average blood sugar levels over the past ~3 months, is 'one of the most important, especially when it comes to cancer.' 'Cancer cells literally feed off glucose,' Lalji, who hosts The Other C Word podcast, continued. Sharing that glucose management is now a core part of her healing plan, she wrote: 'I was diagnosed with stage 4 breast cancer at 35, and since then, I've adopted the metabolic approach to cancer-focused on stabilising blood sugar, reducing insulin spikes, and supporting my mitochondria'. She also mentioned that she follows a Ketogenic diet, practices intermittent fasting, and regularly tracks her glucose, 'Not for weight loss—but to starve cancer, reduce inflammation, and protect my body. Whether you have cancer or not, your A1C matters. You should be getting it checked at least every 3 months if you're working on improving your metabolic health—or, at minimum, once a year as part of your annual labs. Don't assume your doctor is already checking it. You have to ask,' stressed Lalji. Before answering the question, let's understand the tests generally carried out to gauge cancer risk. Dr Neeraj Goel, director, oncology services, GI Oncology, GI & HPB Surgery at the CK Birla Hospital®, Delhi, said that it's essential to consider a combination of factors rather than relying on a single test. 'Cancer risk is influenced by personal medical history, such as previous cancer diagnoses or pre-existing conditions like ulcerative colitis, which may elevate the likelihood of certain cancers. Family medical history also plays a significant role—having a close relative with cancer can increase your risk, especially if inherited genetic mutations like BRCA1 or BRCA2 are involved, which are known to significantly raise the chances of breast, ovarian, and some other cancers,' said Dr Goel. Lifestyle factors such as smoking, poor diet (particularly one high in processed meats and saturated fats and low in fruits and vegetables), physical inactivity, and obesity are well-established contributors to increased cancer risk. 'In addition, environmental exposures—including ultraviolet (UV) radiation, ionising radiation, and certain chemical exposures—can also elevate the risk,' said Dr Goel. Dr Jyoti Anand, senior consultant in medical oncology at Fortis Hospital, Noida, added that several types of tests can help gauge an individual's risk of developing cancer. These include genetic tests, blood tests, and imaging scans. Genetic testing is a valuable tool for individuals with a strong family history of cancer. According to Dr Goel, it can identify inherited mutations that may predispose someone to specific types of cancer. 'Alongside this, genetic counselling is important to help individuals understand their results and make informed decisions about preventive measures,' said Dr Goel. Risk assessment tools exist, such as the Gail model for estimating breast cancer risk and other models that consider age, family history, and personal health factors to estimate the likelihood of developing different cancers. Regular screening and early detection are among the most effective approaches to managing cancer risk. 'Screening tests such as mammograms, colonoscopies, Pap smears, and low-dose CT scans for high-risk individuals can help detect cancer at an early, more treatable stage, significantly improving outcomes and survival rates,' said Dr Goel. Dr Jyoti said the type of test recommended depends on an individual's personal risk factors, family medical history, and the presence of any symptoms or clinical findings. 'A doctor will guide you on the appropriate tests based on a comprehensive risk assessment. ' So, is HbA1c a reliable test? Dr Goel clarified that HbA1c, a blood test commonly used to assess long-term blood sugar control in individuals with diabetes, is not a test to detect or indicate cancer. 'While some studies have suggested a potential link between high HbA1c levels and increased cancer risk, no direct or definitive association has been established. Therefore, it should not be used as a cancer risk assessment tool. More research is needed in this area to draw firm conclusions,' said Dr Goel. However, if there are warning signs, consulting doctors may order blood tests like tumor markers or a Complete Blood Count (CBC). Dr Prashant Chandra, oncosurgeon, TGH Oncolife Cancer Centre, Pune, said that these tests need to be interpreted by an expert oncologist as tumour markers may remain normal in cancer patients and may be elevated in normal individuals. A post shared by Bisma Lalji | The Other C Word Podcast (@bismalalji) 'So don't panic with any reports, stay vigilant regarding your health, and know your personal and family history. Doing so can guide you on which tests are right for you. Remember to take any test advised by the doctor without any delay. Stick to the guidelines given by the doctor when it comes to treatment,' said Dr Chandra. DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to. Always consult your health practitioner before starting any routine.
Chicago Tribune
30-05-2025
- Lifestyle
- Chicago Tribune
From the Farm: Chef-turned-food columnist Barbara Rolek dead at age 75
In my 35 years (and plus) writing about recipes, I've shared the same newspaper page as a number of various food columnists, some of whom were desk neighbors beside me in the newsroom. Barbara Rolek, a trained and certified chef, worked as a columnist for The Post-Tribune and a three-year history timeline from 2004 to 2007 as the 'Restaurant Scene' columnist and food writer for The Times of Northwest Indiana. Barb, a longtime resident of Crown Point, died earlier this month on May 14 at age 75. She was born in Chicago and attended Knox College in Galesburg, Illinois, and was a graduate of Chicago's Washburne Culinary Institute. She worked as an executive chef and pastry chef for more than 15 years at fine dining restaurants and even some time at the commissary of a grocery store chain where she developed a customized home meal replacement program. She won awards as a food writer for the Chicago Tribune Media Company and her tenure at The Times of Northwest Indiana, including a 2007 win from the Hoosier State Press Association Award for a story on the Ketogenic diet in the treatment of childhood epilepsy. In 2008, as newspapers began one of the lagging economy-inspired downsizing chapters, Barb shifted to writing as a guide for heading her own website covering Eastern European foods and showcasing recipes, photos and cultural information connected with highlighted countries. She pivoted and accepted a new adventure as the lead writer and head creative force with an upscale online company 'Ann's Fabulous Finds.' 'Beyond her ace writing skills, Barb was an exceptional colleague and friend. She was compassionate, kind and always ready to offer support,' said the company's owner Troy Babcock and echoed by co-owner Ann Wzacny. Barb co-authored 'Tell Me How Long You Want to Live and I'll Tell You What to Eat to Get There' with writer Dr. William D. Stimack (2002 Authorhouse $19.95). Like myself, Barb was one of the food personalities to host cooking classes, including her homemade pastas and 'how to build a gingerbread house' at La Cucina Cooking School in Highland owned by Susan Dedelow. Barb, like so many chefs, was a hard worker and kitchen competitive, the latter of which fired her spirit and a heart of gold always willing to help others. I first met Barb long before we shared a newspaper page and newsroom desk landscape. For two brief years in 1998 and 1999, when I began working for the features section of The Times of Northwest Indiana, I rented a newly built duplex home in Crown Point where Barb and her mother Mary happened to live on the other side of the shared wall in the adjoining unit. Barb would often bring elaborate recipe sampling spreads to the newsroom for all to enjoy. Her recipe for 'Beer and Cheese Potato Soup' was so scrumptious, I was able to persuade her to allow me to publish her recipe in my second cookbook 'More From the Farm' (2007 Pediment Press $29.95). While we were neighbors, Barb and her mom would often compliment or fuss over our family's pet purebred Maine Coon cat Tracker, especially if he was spotted on our paired patios in the back of the homes. One funny story that I never revealed to Barb (or her mom) has to do with the front yard of our adjoined homes. The landscaping included a rather wide stretch of green lawn which served as the divide of the driveways to our attached garages. We each mowed, watered and manicured our own half using an imaginary 'line border' to represent each renter's grassy half. In the summer of 1998, I was leaving my home to attend a picnic, and my menu carry-in contribution was a large bowl of vinegar-based three-bean salad, a recipe specialty of a previous food editor, Sharon Rocchio, and also published in my 2007 cookbook. The large round bowl slipped from my hands, the plastic wrap blew off, and the contents fell into the middle of this aforementioned grassy knoll strip, landing face down with the salad submerged into the grass. I scooped up the mess and hosed away the strong scent of vinegar. The next day, I discovered (as did Barb and her mom) a large yellow nearly perfect circle shape burned into the grass from the strength of the acidic vinegar. I felt silly about my clumsiness so when Barb suggested I must have spilled fertilizer to cause the marred lawn, I simply agreed, and she insisted I buy a square of sod grass to cut to size and patch the gaffe. Barb was preceded in death by both her parents Walter Rolek and Mary Durski Rolek; and brother Wally Rolek. She is survived by her sister Janet Rolek, sister-in-law Camille Podalski Rolek, and many cousins in the area. Funeral Mass will be at 10 a.m. Thursday, June 12, 2025, at St Mary's Catholic Church, 321 E. Joliet St, Crown Point with Rev. Peter Muha officiating. Burial is private at Holy Cross Cemetery, Calumet City. Barb also adored her cats Stella, Ruby and Maggie, a trio she would refer to as 'her primary recipe tasters.' In lieu of flowers, Barb's wishes are for donations to be made to any favorite charity, with funeral arrangements being led by Burns Funeral Home. One of Barb's most recent planned projects was a German recipe cookbook, a project which never came to be as she explained in her social media post in September 2022. 'The publishing industry has really taken a hit over the past 10 years,' Barb wrote. 'As reading materials increasingly become digitized and more reliance is placed on trends, the printed word, i.e., books and newspapers, is feeling the death knell. And, in its infinite wisdom, my publisher has decided to put a hold on my German baking book because computer data show it's 'not the right time.' Fifty of my recipes will disappear into the ether (contractually, I can't publish on my own even though they are my intellectual property), but I would like to share my recipe for German Black Forest cake with you. By the way, I still get paid, so I know you will be delighted to hear I'm crying all the way to the bank. The real pity of it is the phenomenal tasting experiences and touchstones to their omas (grandmas) so many people could have had. I can't let that happen.' One of Barb's prized Polish recipes is her kolaczki. 'There is some debate as to who invented kolaczki (plural for kolaczek),' Barb wrote in 2008. 'Poles claim it and call it 'kolachy,' but the Croatians claim it too, as do Czechs and others. Kolaczki can be round, square or diamond shaped, and the dough can be flaky or yeast-risen, and the spelling varies widely. My family always preferred the flaky kind made with a cream cheese dough, and apricot, raspberry, prune and sweet cheese were our fillings of choice. Nowadays, anything goes — almond, poppyseed, strawberry, blueberry, even pineapple. This is a great kids project.' 1 (8-ounce) cream cheese, softened 2 ounces (3 sticks) butter, softened 3 cups all-purpose flour 2 (14-ounce) cans fillings of choice (apricot, prune, raspberry, etc.) Confectioners' sugar Directions: Mix cream cheese and butter until light and fluffy. Add flour 1 cup at a time and mix well. Wrap dough in plastic and refrigerate for at least 1 hour. Heat oven to 350 degrees. Roll out dough 1/4-inch on a surface that has been dusted with equal parts confectioners' and granulated sugars (not flour). Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Overlap opposite corners of dough to the center over filling. Bake for 15 minutes or when corners start to brown. Cool and dust with confectioners' sugar. These tend to become soggy if held for several days, so store them tightly covered (or freeze) without the confectioners' sugar. Dust with confectioners' sugar just before serving.
