Dr. Stephen Phinney - 'Recent Developments in LCHF and Nutritional Ketosis' (Part 2) 

The most amazing thing of all -- we get all of this content free. Incredible, and I'm very grateful.

What he says about long term fasting, I’ve lived. In 1999, I ended up in the hospital with Ketoacidosis where my doctor came in my room and told me, “if my kidneys don’t turn my pH around, my organs would start shutting down one by one.” I had been fasting for five days at this time. I was in a season where I was just eating on Saturdays. I knew nothing about the Keto lifestyle but I lost a lot of lean muscle and at sixty now, practicing a Ketogenic lifestyle, I am beginning to repair my body. I have no interest in a long term fast, although I will fast up to twenty hours daily . I don’t do the same time frame each day. Thank you Dr Phinney

Regarding the comments on skin conditions: I had eczema, particularly on the insides of my elbows where there were persistent silver-dollar sized lesions. I was using topical steroids for treatment without much success. When I initially started on a ketogenic diet in 2000, the eczema dramatically improved within just 2 weeks, disappearing completely in under 2 months, and has never returned. I have maintained a more or less keto diet from then until now, with only a few short-term lapses. This genuine cure of eczema was a real convincer for me that keto was fundamentally beneficial.

Another fabulous presentation by Dr Phinney. Thank you for sharing. Looking forward to Topics covered: inflammation | salt intake | constipation | stock cubes | differences in salt | elite athletes | circulatory volume | resistant starch | colon's needs & preferences | diversion colitis | beta-Hydroxybutyric (BYHD)-a potent health-driving hormone? | inflammation | bread & fibre | fibre vs BYHD | personalisation of nutritional ketosis | other salt excretion factors | Psoriasis cured | keto rash (1-2 in 1000 people) | gall bladder removal & bile | medium-framed body weight | sustainability | saturated fats | Omega 3 & 6 | Omega 6 pro-inflammatory | MCTs (coconut, butter, not MCT products) | H-dac enzymes | epigenetics | 13% increase in longevity in mice | alzheimer's | fasting | autophagy | meal frequency

1:10:30 - Fasting - It is interesting that most of Phinney's concerns and objections to fasting do not relate to the audience member's question, which was about 'fasting' for periods within each day (really reducing the time frame during which we eat each day) and fasting for up to 4 or 5 days. Phinney said he had no problem with restricted eating periods each day. Or fasts up to 48 hours. The rest of his remarks seem to be mostly aimed at Dr. Jason Fung. Yet Fung does not advocate long periods of fasting *except for extreme cases* and *under medical supervision^. Phinney's slide taken from published research shows that the obese are largely protected from the loss of lean body mass during longer fasts - and Fung only uses longer fasts with obese patients. Phinney seems unaware that all lean body mass is not made of muscle. Fung does not advocate fasting for long periods AT ALL for those who are not significantly overweight. Or fasts of any length for those who are already lean, or who may be prone to anorexia nervosa. For those with insulin resistance, which is really an excess of insulin production, Fung does recommending reducing the number of times those people eat each day. And/or very short term fasts - maybe up to a few days. Or every other day. Refeeding syndrome is NOT an issue in these instances. Dr. Fung does not disagree that these patients would benefit from nutritional ketosis through a well-fomulated keto diet - but states that many of his patients are unable to do so, often because of limited finances, and/or these people are already under a lot of stress and find trying to just feed themselves at all challenging enough. Phinney says that two plastic jugs (which leach toxins into whatever they contain) from one of the large discount bulk food chains of olive oil is a cheap way to add healthy fat to the diet, and he believes that olive oil is real. However, it is not 'extra virgin' olive oil, so one must wonder if it was not pressed from the olive, but maybe extracted using chemicals? Regardless, it does take some thinking on how to add a lot more fat to the diet, and get away from the carbohydrate eating habits we have all been trained into. One does not sit down and just eat olive oil. Yes, it can be done, but Dr. Fung has a good point when he says it is faster, easier, and cheaper than re-thinking one's diet. With deep respect for Dr. Phinney, Dr. Jason Fung's videos, books, and website idmprogram.com are all worth checking out.

Black coffee is acidic and bitter. We were delighted to find that 'cafe con leche' is not at all bitter, but smooth and delicious. In other words, if enough cream and/or milk is used, no sugar was needed, even when we were first weaning ourselves off sugar. The milk we use if from 100% grassfed Jersey cows, fed certified organic pasture, hay, and fermented hay, and milked once per day, so the butterfat and solids-not-fat are both very high, and relatively low in lactose, though we don't worry about that. The cream is very 'heavy', and is difficult or impossible to pour from the jar. All unpasturized, so the enzymes and naturally occuring benefical diary bacteria are present. We used to drink black coffee, but this is now our favorite way to enjoy coffee. (But we only drink it occasionally, not every day, as we used to.) The 'bullet proof' coffee with coconut oil and/or butter is well known, but some folks may want to try this instead, or as a variation.

I have been having between 7 and 10 grams of sodium a day and never really knowing why i would feel better on this amount. Now i have sat through both of these videos i have learned why. As my ketones float between 3 and 5 this means my kidneys excrete sodium more efficiently so thanks for the info guys!!!

39:30 -Inflammation - It's not clear whether the ingestion of carbohydrates 'up regulates' an 'inflammatory gene, OR if the ketone bodies 'down regulates' or turns off this gene... but the result is the same. This affects inflammation throughout the body, as well as the G.I. tract. Either way, eliminating sugars and/or starches will reduce or eliminate many of the aches and pains our physicians tell us are due to 'getting older', or old injuries, or whatever. Whether they are unaware of chronic systemic inflammation, or have no idea of the role diet plays in this is unclear. Regardless, it is worth trying dropping all sugar and starch (yes, including fruit) for 2 weeks, to see if it makes a difference. Some people find that the aches they did not even know they had go away!

I’m three weeks in , 3kgs down , sugar cravings gone and nagging hip arthritis pain which wakes me at night! Amazing! This info from Dr is priceless, thanks.

Omg I love this guy😍 He’s so humble, so lovely.. Thank you, dr Phinney🙏

Totally explained (to my relief) why I was lightheaded to the point of near syncope during a hike today. One month into keto and I am WAY under in my intake of salt. Felt sick for hours after and already feeling a bit better having taken a few grams of sodium and sitting watching this drinking high electrolytes. Thanks!

I love seeing the reactions of colleagues when I eat butter in front of them 😂😁😃😄

His stance on losing lean body mass while in long-term fasting seems to be contrary to more recent studies that show fasting tends to protect lean body mass. And there is anecdotal evidence that someone fasted for more than a year and only started eating when he finally felt hungry, after losing about 80% of his excess fat that he had when he started his fast

I give my hat off to all the doctors whom collaborate their knowledge, findings and band together on the topic of the LCHF lifestyle ,and educating the world . You have the guts and the wisdom to go against all the bullshit we've been told and brainwashed with over the past years. Well Done 👍👍👍👍👍👍😄

On salt, common table salt is overly-processed, lacks trace minerals, and contains toxic chemicals added to keep it flowing in humid weather. Sea salts are now polluted, and contain microplastics. So we choose pre-pollution sea salt - Himalayan pink, Redmonds from Utah, or Kansas grey. These natural salts taste so much better than processed salt! And they provide important trace and micro-trace minerals.

I have been experiencing a lot of fatigue so i will up my salt and broths .my son introduced me to keto a year and a half ago and i love it!My Mom had Ahlzand i will try to avoid that with keto and i love what i eat.

I wish Dr. Phinney would stop publicly attacking Dr. Fung. Each Dr. Has excellent tools to be used. To treat this spreading epidemic we need lots of options. Dr. Fung isn't wrong just because his approach is different. Dr. Phinney should know that better than anyone. I expect much more professionalism from Dr. Phinney.

Wow, Dr. Stephen Phinney. The man is a pioneer, a legend. BTW - 100-7=93 93-7=86 !!

Between them Steve and Jeff (Volek) have changed the world and of course Tim Noakes in SA. You don;t need to understand science to watch this and you don;t need to be super nerdy to get it. Watch this alongside Robert Lusti'g's seminal video and you will get the truth of what has been done to us but more importantly how we can fix it !

1:25:20 "My opinion is no good unless I have data to support it" Excellent Dr. Phinney. I've started the KETO diet 7 years and a few months ago, at 65 years of age. When in doubt or in need of some advices to improve my condition, I to listen to some of Dr. Phinney and Jeff Volek presentations. I'm always learning something that help me.

Thanks Dr. Phinney ... brilliant discussion ... we are not in that room, but follow your line of thought. Have researched much of this so very easy to understand your lecture. In addition, have picked up some good knowledge and filled in some blanks with this talk and provided several new treads for analysis and research ... tx 70 Going On 100 ..., the Centenarian Diet

Another amazing and well explained video from Dr Stephen Phinney :) Thank you.

Thank you very much for posting this, it is greatly appreciated.

I often nick a bit of butter before I put some in the frypan when I'm cooking my salmon. I just can't resist it. Love the stuff.

Jason Fung replied to Dr. Phinney's criticisms of fasting (somewhat over-aggressively) in a recent podcast with Jimmy Moore on their new podcast called Fasting Talk (episode 5). His basic claim is that HGH and norepinephrine have protein sparing effects and any protein that is lost is damaged protein/excess skin (he says none of his overweight patients who lose a lot of weight from fasting ever need excess skin removed).

Ive also found if i dont eat anything advertised on tv as healthy i get much better also

Very interesting about the lack of functional decline as the Ketogenic mice aged! Because I don't care how long I live if I can't keep my functionality

I'm one full week in, mainly for the health benefits and as a giant middle finger to my sugar addiction. Maybe i'll drop some weight too, but about 7kgs max. It's just a fun learning experience thanks to LCDU videos like this one! Thanks, you are among the best Dr. Phinney!

I looked up dr Phinney's Linkedin profile, from his education history he must be at least 72 years old. he looks great!

I can't be the only one who wants to know when such lectures are given, ehere, and to whom.

Problem in Singapore beef and sausage are very expensive, keto works best in Australia and USA, also you guys have huge kitchens and fridges so can meal prep in advance. But there are still enthusiasts in Singapore now compared to 5 years ago.

Thanks for the details about "keto-flu" I thought it was just an artifact of adaptation due to ramping up of beta-oxidation and did not know about the sodium deficiency effect. I have been recently complaining of persistent and significant chronic fatigue, and the low sodium sounds like a likely cause. I'm checking it out as I write this and drank some bullion. We'll see.

I'd love to see an updated edition!

Ive found that if my doctor tells me not to eat certain things if i eat more of it i get better

Great video. When I eliminated sugar from my diet, after a short time my psoriasis disappeared.

Thank you Kind Sir for these amazing and informative content, much appreciated!

I just ordered Dr Phinney’s book, this is great info! Thank you !

Thank you so much for the great information, very valuable.

Huge respect for you Dr Phinney but you need to accept fasting is a vital component for both weight loss and health. You do not lose muscle mass with fasting lots of evidence for that if that’s your main worry!

Finally part 2! I've been waiting.

1hr 11mins fascinating insight on short and long term fasting...

I've just ordered some empty gelatine pill capsules on Amazon and will put ground up pink Himalayan salt in. I only eat once or twice a day and cannot use enough salt. Hopefully this way of injesting salt will help.

On sweeteners - Aspartame is at least as dangerous as sugar. No synthetic sweetener is 'safe'. Also, those addicted to sugar may need to go 'cold turkey' as sweetness of any kind can perpetuate thee addiction. (Are babies still being given sugar water in hospitals shortly after birth?) Others may find it helpful to wean themselves gradually by enjoying things like small amounts of low-sugar berries (blueberries or blackberries) withe cream, for instance. We recently found that some stevia extracts have no funny aftertaste (which apparently comes from the stems). Most every commercially made desert or 'sweet' is WAAAY too sweet for our taste, anyway, even before we tried low carb living. Now just a few drops of a high-quality stevia extract per serving - at most - makes our homemade ice cream plenty sweet. Stevia is easy to grow in warm climates, or in the summertime in colder areas. 'Fresh squeezed' 100% grassfed cream from Jersey cows, (of Devon, Ayshire, Shorthorn, etc or well-manged goats ) is so delicious that it needs very little sweetening!! It is also wonderful as a savory food - with salt, some onion and/or garlic (even the powders) sprinkled with chives, maybe some bacon crumbles... We don't miss the potato!

I disagree on the artificial sweetner part. Some of them like aspartame are really just as dangerous at least for the brain than regular table sweetner. I had depression, anxiety and agoraphobia when I started on my journey to better nutrition. I read a book saying that MSG and aspartame were involved in those conditions and to try removing them to see if it helped, I stopped using them, I was using a tiny amount of aspartam every morning in my coffee, that's all but just stopping that for 2 weeks made my agoraphobia go away and my depression and anxiety were a bit more manageable. Dark thoughts most of all were way less frequent. If I couldn't use safer sweetners like erythritol and stevia I would prefer to use unrefined cane sugar or honey rather than aspartame.

41:00 On fiber, and 'whole grain' bread - While truly whole grain bread *may* have some benefits over breads made from finely ground flours that are not really whole grain (as is the case with much of the so-called 'whole grain' bread sold - because it is almost impossible to make a light loaf that rises well, but usually produced a heavy bread that most of those in 'developed' nations are not used to, and/or do not like) may not be as beneficial as we have been led to believe. The ancient Egyptians, for instance, ate bread made from whole, stone ground grain - from ancient grain. It was produced without chemical fertilizers, toxic 'cides', and was not dessicated in the field by being sprayed with herbicides when ripe, as most grains are today - which has led to the alarming rise in glyphosate, and other chemicals, in oatmeal, boxed cereals, and other products made from grain. Yet the ancient Egyptians were chubby, and the men had 'man boobs', which indicates that they had higher levels of estrogen in their bodies than is optimal for men. Dr. Michael Eades talks about this in 'Paleopathology and the Origins of the Paleo Diet' ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-VSRDfkt-wJY.html

On salt - we all need it! Table salt is highly processed. It is heated to around 1,200 F which changes the salt. Then chemicals are added so that 'when it rains, it pours'. These chemicals are not beneficial to health. Yup, the corporate industrial food system has messed up even something as basic as salt. Unprocessed salts TASTE better! Once you get used to it, table salt will taste funny, even bad. This is partly due to those added chemicals. The trace and micro-trace minerals - in the proportions present in the ancient seas, and in the healthy bloodstream of animals - adds to the flavor of mined seasalts. Sadly, due to pollution, more sea salts these days are being processed, not simply dried in the sun. However, processing does not remove chemical pollution. Or the microscopic and near microscopic bits of plastic now found in 80%+ of sea salts. We also find that it is less dehydrating to tissues; in other words, if you have chapped lips, or a a cold sore, unprocessed salts to not burn nearly as much, if at all. Natural salts, like Himalayan and Redmond (basically the same thing, but from Utah www.redmondagriculture.com/ ) that are mined from ancient seabed deposits are 'pre-pollution' sea salt. They are not super-heated, and they do not contain added chemicals - which is why Himalayan salt is often sold in a grinder. Even if humidity in the air makes it clump together, you can grind fine particles onto your food. Even sun drying removes some of the beneficial natural trace and micro-trace minerals, so this may be another advantage to mined sea salt.

Comparing the digestion of cattle (whether they are cows, bulls, or steers) to human digestion is... risky. Unlike humans, cattle have four-chambered 'stomachs', including the rumen, which is basically a fermentation vat. Cattle regurgitate the contents of the rumen and chew it again, as these animals are designed to eat forages - grasses, forbs and other vegetation. Cattle, and other ruminants are NOT designed to eat grains, so the guy's question about finely ground grains, aka flour, may be irrelevant. Also, when cattle are fed grain, these are generally truly whole grains (unlike the games processors can play with labeling flour), even if they are coarsely ground to decrease the percent of grains that are passed through the animals undigested. Also, as Phinney alluded, the fiber in grains is mostly or completely removed during processing for human consumption.

1:23:30 "Last question, I think, unless it's very quick." She says, "Yes it is." And then proceeds to talk for 5 min -.-

Dr Phinney I've just found your yt last night and this morning I'm listening to my second video. *Here's my question:* Is there anything that affects the insomnia that some people have from fasting? By something I guess I'm thinking of mineral or electrolyte balance but I'd like to leave the question open. Thank you.. from the USA.

Well, I suppose the saltwater drink first thing in the morning before I go riding (still fasting - breakfast after I ride, if I'm hungry) is beginning to make sense. Two large glasses of water, and a salt boost. I don't know how much a gram is, but as though I were salting a meal, just.... in the glass of water. No need for cubes - I like the taste of salt, and, it seems, I can't get enough of it.

Have your book. Thanks for the update on a lot of recent issues.

phinney quoting Dylan, i knew he was a cool guy.

if you believe in evolution it still does make sense, because even 200 years ago the average person did take the "right" amount of sodium to them, because there was just no well configured industrie machine to hook us up on it.

On salt - Adding a natural, unprocessed salt to the diet is simple, and cheap. Himalayan and Redmond's natural trace mineral salts have wonderful flavor, contain beneficial trace and micro-trace minerals, and don't 'burn' the way processed salt does. (Yes, industrial/commercial interests have ruined even salt.) These salts are pre-pollution sea salts. Sadly, our oceans are too polluted for me to feel comfortable with sea salt any longer. Also, some sea salts are now also highly processed, super-heated like regular table salt. This exposure to temperatures in the range of 1,400F changes the structure of the salt. Mercola dot com has articles and references on salt, for those who would like more information.

fascinating presentation.

Great study on sodium!

Staying away from junk food and learning how much God loves you will keep depression away. Also, rebounding! There is no way to be depressed when you bounce😃

I have a lot of respect for Dr. Phinney, but it is curious that he is so opposed to long term fasting. I'm not a doctor, but my understanding from the current research is that if you are fat adapted, long term fasting does not have a significant negative impact on Resting BMR or lean tissue loss. Its also curious that he cites old articles and says just because they are old doesn't mean they're wrong. That's true, but there is some newer research being done with new measurement techniques that seem to indicate fasting is not as harmful as previously thought.

Such a great personality

I make and dehydrate my own bone broth. That way I know what's in it.

Just a simple THANK YOU for this invaluable info! 😊

Thank you Dr. Cywes

Anyone who's still looking for a good supply of Salt... Try Redmond's Real Salt... Out of Utah... It has an amazing array of minerals!! And tastes great!!

FYI- Xylitol is DEADLY to dogs. Even the best intentions and precautions won’t keep those treats away from dogs 100% of the time.

Almost all awesome data in it. Unfortunately his one opinion on the lean muscle mass loss in fasting does not take into account the selective nature of autophagy. Current theory supports the notion that the body mass reduction is more likely to affect less healthy cells in general. Apoptosis and autophagy is governed by effective cellular internal resource management and by macrophages identifying cells with external protein markers indicating their state. This is current research.

Various friends and myself tested several times and for carbs .... 25 g is really UPPER limit for a day. Period.

Thank you so much for posting this!!!

I have no gallbladder (approx at 50 mins in) and can eat keto just fine. Haven't had any issues, so it's doable at least for me and I doubt I am special in that.

Reminds me of Mac-N-Cheese while following a low carb plan. We are all struggling to find answers to keep us out of hospital, make life good, keep health care costs in check. We can continue to search

Thank you for posting this. Great info!

Fascinating. I had almost the exact same results after doing one year of low carb high fat diet. My question is have you found any reason why people plateau after 9 months that is what happened with me and I have not been able to lose anymore

Himalayan pink salt is Purer then Seasalt. Pink salt is mined in deposits that haven’t been touched or environmentally polluted for a quarter of 1 billion years. It may not be possible to find Pure Seasalt anymore. They have been finding micro plastics in it. Also I tried resistant starch. And my glucose levels go up just the same as any starch.

Another AMAZING seminar! Thanks Stephen! #iatebutteroutofmyfridgelastnight #sorryNOTsorry 😋

It is amazing that the worst thing people have to fight is bad medical advice: low sodium, low fat ...

I saw a graph of my labs while having not been on Keto and during Keto and off Keto and on it again. The sodium levels ALWAYS dropped to the low normal line when I was on Keto. Because it wasn't below the line, my doctor said it was fine. But it was at the line. The drops were so dramatic that it made me realize I needed to intake my sodium levels so now whenever I do Keto, like now, I'm not afraid of sodium, and I take Magnesium and eat foods high in Potassium. I am hoping the labs I get done in a couple weeks will show promising levels.

Wonderful, informative lecture.

My father has Prinzmetal (variant) Angina. He has a SERIOUS sugar addiction and I'm planning to start out by attempting to wean him off sugar first, maybe LCHF later. I'm afraid of making things worse for him tho, as he's on a lot of medications. Is this a good idea? I'm 99% sure a lot of his problem is inflammation!

I was type 2 diabetic. I get the keto rash. I am also intolerant to alcohol. Both parents also T2D and have allergic reaction to alcohol.

Last high priced meal i had out at a restaurant, they hand churned their own herbed butter and served it with a little roll baked in house. The waiter when clearing the plates was confused why my butter dish was empty but the bread roll remained untouched

12 years after a VLCD (followed not for a week; for 10 years), my tested BMR was still 783. I doubt seriously it'll ever recover from hypocaloric eating. (And you cannot live on 783 calories and be healthy, nor do you have the energy to exercise to raise it.) You could not pay me to fast.

wtf, as I was waiting for part2 I subscribed to this channel and pressed the alarm button yet I didnt get a message. thx for the vid

How old is this man? I'm asking because his face says he is an old man around 70, but if you watch only the way he moves his quite energetic body language says otherwise.

The question at 34:22, does the potato change to short chain fatty acids after cooking? How do we count the carbs left, percentage wise? It sounds like the cooked potato was good for the gut, but I wonder how to add that to the carb count. Same question applies to rice, I cut out rice, now I wonder. Did he answer the question?

Dr. Phinney Take that phone out of your pocket you are microwaving your chest!

hi, will have subtitles in the future? Thank you very much

thanks Doc, this was amazing.

I eat to satiety, weight train just about every day, never bothered counting calories. I figured I was eating my 1400 daily calories for major weight loss. Just out of curiosity, I counted them up one day I thought was rather indulgent. I was shocked to find that I barely made it to 650 calories.

Can anyone guide me to a physician in ontario canada (toronto) that will follow a Keto diet (life style?), I'm type 2, i need assistance with tracking & guidance. (I've refused medication) but my fasting levels are still high (virta health is only for Americans)…. is there something here in ontario canada?…. if not, are their individuals to guide me in the right direction?

Anyone know what bullion cubes Dr Phinney has in his talk? Or a good option available in Australia without a lot of additives

How can we get this good information into the heads of the plant based everythingers?

I would;nt eat those bouillon cubes or use soy sauce as both are usually loaded with MSG!!

Did you get around to talking about magnesium in this section? Maybe I missed it.

can one do keto diet who is on dialysis.

Why I can activate automatic english subtitle in this video? Thank you for help

I've got a question. Im a huge fan of the ketogenic diet and I have been HFLC for years already. I notice the difference when adding more salt to my diet and how calming it is when I'm having 'keto-flu' symptoms. However, I can't find an evolutionary ''reason' for needing so much salt in the diet just to get by. Ketosis makes sense from an evolutionary perspective, because carbohydrates were not readily available in the amounts we consume them these days. So it is very likely we were in ketosis the majority of our existence as homo sapiens. Does someone have an answer for this? It is rather unlikely that our cavemen ancestors had 4g of salt per day and poured himalayan sea salt all over their wild game and leafy greens.

I would think that sodium from consuming plant or animal products is far easier for the human body to absorb than minerals from the earth such as himalayan salt. (Inorganic minerals earth vs Organic vitamins from plants and animals)

active subtitles please!!!!

Guys ,lets guy the professor short-sleeved shirt already

I don't have gallbladder and consu70+ grams of fat. The key is not snaking. The reason is because the liver will produce bile and is accumulated in the stomach. By the time you eat, you'll have enough bile to process the fat. Alternatively, there are bile products available to aid fat digestion.

Ancient salt does not have micro-plastics.