Dr. Will Cole and Kelsey Heffernan discuss the vegan ketogenic diet, what you eat on it, and how Cole uses it to manage his health markers. They cover which foods work, why supplementation matters, and Cole's own results.
I just really didn't tolerate meat well. You had a hard time digesting it.
I couldn't digest it. So then you went on vegan keto. Exactly.
Which people don't think is a thing. So what is vegan keto? So what is it? You know, initially I was doing protein powders and things like that because that's what I could get down. But now it's been several years now and it's blossomed into, you know, I eat a lot of the same things that people on a ketogenic diet eat in the sense of the macros and the vegetables. Lots of non-starchy vegetables, broccoli, asparagus, Brussels sprouts, kale, you know, all of those with healthy fats like avocado, olives, olive oil, nuts and seeds, and then the protein sources are things like edamame, tofu, black soy beans, lupini beans, you know, hemp seeds are a great source of protein. And you can make a ton of, you know, really delicious things that way. And I did it thinking, all right, I'm gonna do this for a little while.
Yeah, not only is she going to be a surgeon, is she a biohacker, but she's a great chef and makes.
The most amazing keto foods. So I did it for a while and a bunch of lab markers that, you know, are inflammatory markers and things like that got better that I've been struggling to bring down. So my high sensitivity CRP, which is a marker of inflammation, improved. My lipid profile improved. So I've been sort of riding it at this point where I've said, you know, I will keep doing plant-based low carb until I run into a reason to consider it. And I may, I mean, four minutes from now, I may add fish back if there's reason that I, you know, want to add fish back.
