Video – Mixing up Ketofood, some more details about getting started with keto

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Video – Mixing up Ketofood, some more details about getting started with keto

Somebody asked me about the recipe that I’m using for ketosis. It’s the same as QuidNYCs for ongoing ketosis but with Canola oil instead of Olive, mostly because I have issues with the smell/flavor of Extra Virgin Olive Oil, you can see it here. The first tab is more of a general overview, you can get down to the nitty-gritty in the “Recipe Editor” tab including omega ratios and other specifics.

Along with that, yesterday I recorded a video of me mixing up a week of Ketofood. Normally it doesn’t take this long but I was ‘splainin’ stuff and taking my sweet time to do it (plus grinding those chia seeds is a pain).

So, there you go. Ideally it only takes me 15 minutes or so to mix up a batch. It’s not rocket science and really it’s easier than baking a cake from scratch: you just weigh stuff and stick it into a big container, then you measure oil.

Final thought: I was asked how quickly I got into ketosis. I started by using the QuidNYC induction phase recipe but I didn’t like it at all and jumped to the “ongoing” after 1 week. I didn’t get the Ketone test strips ($14 for 200 FTW!) I’m using until I was well into my second week so I can’t tell you exactly when I entered ketosis but I was feeling the dreaded ketosis flu by the 3rd day. By the time I got the test strips on Halloween (ordered on the 27th) and tested myself it was showing a level between 4 and 8.

Series Navigation<< Exercise whilst in ketosis, don’t drink it too fast1 month in 3 days doing Ketosis – Time for an update. >>
By | 2016-10-14T07:18:06+00:00 November 16th, 2014|Categories: Preparation, Soylent, Weight Loss|Tags: , , |0 Comments

About the Author:

Chris Bair is a computer geek and SalesForce.com system administrator for his "day job". He became involved in the powdered foods (aka "soylent") movement in January 2014, originally with a conventional recipe and later switching to a high fat, low carb "ketogenic" variant on October 2014. In January 2015 he created the recipe for Keto Chow and released it without restriction for anyone to use, at the same time he began mixing the recipe up for people that wanted a finished product and has seen steady growth in the business every month since. Chris has lived in Utah for most of his life, except for a few years living in Chile where he learned Castillian. Chris and his wife have two sets of twins with a couple singltons thrown in for good measure.

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