I’ve read a fair bit about living no/low carb, (atkins, keto and all that jazz) but this has got to be the best “layman terms” explanation I’ve read about what it’s about and how it works.

This entire passage is via a Reddit comment, I’ve pasted about 3/4′s of it below for you to read but to read the entire passage, you’ll need to click through to the source.

Honestly, there is not much in the medical text books about ketosis, since most of it is geared towards ketoacidosis (in diabetics). The biochemistry is similar, but ketoacidosis is a medical concern. My knowledge really comes from jargon-rich biochemistry textbooks.

I’m not an expert because I’m not a dietician or physician, but I do know how the diet works.

Crash course – Our bodies are likely used to a low-carb diet (think cavemen – agriculture is a recent invention in terms of evolutionary time scales)

Let’s think of a typical, 21st century diet. Some fat, some protein, but A LOT of carbs. Breads. Sweets. Sugar. Corn Syrup. None of these things are natural; they’re all man made products. Bacon is natural. Beef, Poultry, Eggs, Vegetables are natural. Fruits? Fruits are cons made by crafty plants – they trick us into eating them. (more…)