...no....but many of them are high-carb, low-fatting........
http://www.nutritionandmetabolism.com/content/6/1/10
http://www.nutritionandmetabolism.com/content/6/1/10
http://samsnyder.com/2011/05/20/ketogen ... in-cancer/
http://www.ncbi.nlm.nih.gov/pubmed/21130529
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2367001/
http://www.ncbi.nlm.nih.gov/pubmed/21035308
http://www.proteinpower.com/drmike/keto ... d-ketosis/
In a high-carb diet, it is not necessarily the lack of fats, but what the unconverted gluten proteins are doing to the brain. Glutenin and gluteomorphin are excitotoxins. These proteins are a by-product of the bad commercial practices of putting improperly prepared grains through a very fast system to maximise profit.
Whereas maybe 100 years ago all bread was made the traditional way, and cakes were an occasional treat, nowadays a loaf of bread can go in one end and out the other within 40 minutes. People are also consuming a whole heap of wheat-based foods from grains that have not been prepared before use.
The pre-soaking of the grains and long 'proving' of traditionally made bread was done for a very good reason - to make sure that the gluten was converted into substances that the body can use. Proving needs to be done for a minimum of 6 hours to ensure the complete conversion. It also ensures that the phytic acid - the natural nutrient-blockers in the grain is neutralised before consumption. If the phytic acid, oxalic acid or salicylic acid is still present, any nutritional value in the food will not be absorbed.
http://en.wikipedia.org/wiki/Antinutrient
The action of the yeast on the dough is a fermentation. Fermentation helps to break down a lot of unwanted compounds in food and increase nutrients, which is why so many tradional diets included at least one kind of fermented food in their regime.
The bread may not taste any different, but how it works in the body is a whole heap different. The 'excitotoxins' damage nerve impulses in the body and other processes - including maybe our ability to metabolise carbohydrates......
It is thought that a ketogenic diet helps those with epilepsy, schizophrenia, 'gluten' ataxia et al, because of the fats, and maybe it does, but personally I believe it is because a low-carb ketogenic diet cuts out the toxic improperly prepared grain foods that trigger the seizures,
nerve damage and mental abberations.
Although I am low-carb, because it is the only way my body can function effectively at the moment, I am not anti-carb. What I am violently anti, is the horrible factory-made highly, and rapidly-processed grain foods that are damaging us without our knowledge or awareness.