2 Keto Dudes

Aug 03 2020 62 mins 23.6k

2 Keto Dudes is all about the Ketogenic lifestyle. Science. Recipes. Stories. Join Carl Franklin and Richard Morris on their continuing journey from metabolic syndrome and type 2 diabetes to wellness.

The Anniversary Show!
Feb 13 2017 66 mins  
It's the one-year anniversary of the 2 Keto Dudes podcast. Carl Franklin and Richard Morris reflect on an amazing year both in their personal lives and in the lives of all of the people who they've helped help themselves. The dudes read what they think is a critical post from the Ketogenic Forums: Ten Things I Wish I Knew Before I Went Keto. Those who don't study history are doomed to repeat it, and keto is no different. We hope you can learn from our experience how to make your transformation go smoothly. Keep Calm and Keto On! Errata Richard mentioned that he thought Romano was made in the south of Italy. @fiorella from the ketogenic forum sent us a correction "As the name suggests, it's a cheese that's been consumed all the way back to the ancient roman times (common staple of legionnaires) and it is produced in the Lazio region (where the capital city, Rome, resides). The name is in fact protected, and Pecorino Romano is only made in certain area. It's made out of sheep's milk, ergo the name "pecorino" in Pecorino Romano. The Italian word for sheep is "pecora". Its close cousins are other pecorino cheeses, perhaps the second more famous one that is made in Tuscany. But, not as salty and pungent as the Romano. They are milder and eaten as slices. While Pecorino Romano is often grated and shredded, and added to dishes. While Pecorino Romano resides in the "Parmesan" category in American grocery stores, it's not made out of cows milk, as the famous Parmigiano reggiano."

Dec 12 2016 64 mins  
Carl Franklin and Richard Morris talk to Amber O'Hearn about being a carnivore, evolution, sleep, ketogenic metabolism, and a few other tasty nuggets you won't want to miss! Errata Richard forgot to mention when working with Transglutaminase .. wear food prep gloves. Amber sent us a piece of errata. She writes: In our podcast, Carl asks me if babies *have* to be in ketosis to build brains, and I say yes, but that's not true. That is, the primary way that babies build fat and cholesterol in the brain in normal conditions *is* out of ketone bodies, though a small proportion is also made from glucose. I have a few references on this point in the talk transcript on my blog. The critical question is: What happens if there are no ketones to be had and only glucose? The answer seems to be that glucose will suffice. There is a rare inborn error of metabolism called HMG-CoA lyase deficiency, which prevents the body from making ketones. A paper by another brilliant Morris ( Cerebral ketone body metabolism ) reports that people afflicted with this have white matter abnormalities, but no noticeable loss of function, except of course, they can't go without food for long. This suggests that in cases where there are no circulating ketones, the glucose alternative pathway will take over, and get at least an adequate brain constructed. It occurs to me that children with this condition may be perfect candidates for the therapeutic use of ketones esters, provided the condition doesn't somehow prevent their use. "Given the importance of KBs [ketone bodies] as substrates for myelination, one might expect disorders of ketogenesis to be associated with cerebral white-matter abnormalities. Magnetic resonance imaging has, indeed, shown diffuse mildly increased signal in the white matter of patients with HMG-CoA lyase deficiency. Superimposed on this are foci of more abnormal signal. In most cases, multiple lesions have been present, varying in size from a few millimetres to large confluent areas; as well as in the cerebral hemispheres, they have been reported in the internal capsule and brainstem but not in the corpus callosum or cerebellar white matter. Despite the imaging abnormalities, most patients have had no neurological problems and normal or slightly below average intelligence. The findings would be compatible with hypomyelination, caused by the lack of KB."

Apr 17 2016 51 mins  
Carl and Richard discuss alcohol, how it is metabolized, particularly by those eating a ketogenic diet. They discuss the carbohydrate content of typical drinks, and share a couple yummy keto-friendly cocktail recipes. Errata: Richard said he'd had 3 Bottles of Moët before the show - but it was actually 3 GLASSES of Moët. Also Richard said he didn't know of research substantiating Alcohol inhibiting gluconeogenesis and 5 minutes after we finished recording he found one from Hans Krebs (linked below). Update: May 11, 2016: Carl did an n=1 study on himself by following a 22/2 intermittent fasting pattern for 3 weeks. He ate only dinner, but had drinks with and after dinner. The result was a big plateau. No major weight loss. He then did a 2 day fast and started eating his one meal at lunch time (with no alcohol) saving the drinks for the evening. The results were positive. He started losing a pound a day. His hypothesis: When you drink alcohol your liver stops metabolizing food and focuses on the alcohol. Once all the calories are extracted from the alcohol the liver goes right back to metabolizing food, but now your caloric intake has increased and some of the calories from the food will not be used, and some of the fat will be stored in the fat cells. By giving the body time to process the food intake, you allow the liver to do it's job. More fat gets burned. By the time you introduce alcohol a bigger chunk of your lunch has already been metabolized.

5 • 1 Ratings

preet Aug 23 2020
"Just the facts ma'am". This podcast is just about the best, science and fact based introduction to the benefits of the keto diet in humans. The authors are living the diet and not just that, they are doing the research in what works for them and most importantly why it does what it does. No woo woo nonsense or metaphysical bollocks. Real data and real experience.