It is great to see more rational and scientific discussion going on about low-carb, high-fat diets and the ketogenic diet in particular. This means that The Ketogenic Kitchen by Alchemy founder Domini Kemp and nutritional therapist Patricia Daly could not have been more timely. As two people who have had cancer twice, they present the evidence about LCHF diets and the ketogenic diets in an extremely responsible way, relying on the most up-to-date scientific evidence from around the world. (They also give some excellent LCHF and ketogenic recipes which are healthy, tasty and easy to prepare.) It really is an invaluable book to have!
Here's what Adrienne Scheck, PhD said about The Ketogenic Kitchen:
"Work in our laboratory and others have demonstrated that a ketogenic diet can slow the growth of brain and other tumors in pre-clinical models. In addition, it has been shown that a ketogenic diet can enhance the effectiveness of radiation and chemotherapy in these same models. We now have scientific evidence demonstrating that it is not just the reduction in glucose that has a beneficial effect; it is also the increase in ketones.
For this reason, the proper use of a ketogenic diet is likely to have a multitude of beneficial effects in the fight against cancer. This is now being recognized by patients and clinicians alike. Published case reports and a large body of as yet unpublished information from reputable sources are demonstrating the utility of a ketogenic diet in people with brain tumors and other cancers.
This has led to the opening of clinical trials designed to demonstrate efficacy; however, the available data combined with the demonstrated safety of a properly managed ketogenic diet from the epilepsy community has made this approach desirable even before the clinical trial data is available. The proper design of a ketogenic diet that is both palatable and safe is not common knowledge, even among registered dietitians.
The Ketogenic Kitchen will be an invaluable resource for those wanting to follow a ketogenic diet under the direction of their medical professionals, and it will be an equally useful resource for medical professionals that want to add this to their patients’ therapeutic regime."
- Adrienne C. Scheck, PhD, Associate Professor, Neuro-Oncology Research, Barrow Brain Tumor Research Center, Barrow Neurological Institute, Phoenix, AZ
The sold-out Ketogenic Kitchen Supper Club with Domini and Patricia on Thursday, June 30th also demonstrated the interest in LCHF and ketogenic diets that is out there - and showed how tasty and simple the dishes could be!!
As an example, here is a lovely recipe for Eggs Benedict from the book:
- 4 Portobello mushrooms (336g)
- 2 tbsp sherry vinegar (23g)
- Salt and pepper (3g)
- 2 ripe avocados, mashed (360g)
- 1 tbsp tamari (18g)
- 1 tsp sesame oil (4g)
- Few shakes of Tabasco (5g)
- Splash of white wine vinegar (2g)
- 4 eggs (228g)
- Furikake seasoning
Preheat the oven to 180°C.
Peel the mushrooms but leave them whole. Put them in a roasting tray, sprinkle with the sherry vinegar and season. Roast for 15–20 minutes, until they are soft and juicy.
Mix the mashed avocados with the tamari, sesame oil and Tabasco and set aside.
Now poach your eggs. If I was doing this in a large batch, then I would just plop them in without worrying too much about swirling the water and so on, so just get on with it. Get a frying pan and fill it with water.
Bring it up to the boil and add the white wine vinegar, then reduce the heat so that it’s barely bubbling.
Crack the eggs into the water, keeping the water simmering very gently.
After 11⁄2–2 minutes, lift the eggs out of the saucepan with a slotted spoons andpat them dry with some kitchen paper.
Top the warm mushrooms with the avocado cream, then the poached eggs, which is available in health food stores, good delis and Asian markets. It’s a mix of toasted sesame seeds and seaweed and is quite delicious, especially sprinkled on avocados.
To find out more, go to http://theketogenickitchen.com/