‘Keto’ a sexy body

by JOSE PAOLO S. DELA CRUZ | photography by DIX PEREZ

Bacon, butter and meat, meat, meat. And when done right, not much calorie counting, too! These are the things people hear about the ketogenic diet, also known as “keto,” to the common dieter. But is it all there is to it?

First things first, a definition. The keto diet is a very low-carb, high-fat diet wherein the body produces ketones in the liver to be used as energy. The abundance of ketones as energy source is achieved by taking in high protein and even fatty food (ergo, the bacon and the meat), and almost completely cutting down carbohydrates and sugar, which usually result from conventional cooking.

To put it simply, the body burns fat for energy, instead of carbs that come from rice, sweets and the usual suspects.

While cutting carbs and sugar may seem like a simple enough exercise, the reality of it is a little more complicated. Carbs and sugar, after all, are found in a lot of food products other than rice and bread. They are in many desserts, candies, chocolates, and even a majority of fruits and some vegetables.

“More than being called the keto diet, I think it’s more appropriate to call it the ‘Keto Way of Eating,” shares James Yulo Chi, the man behind the popular food delivery brand Ketos of Manila. Quickly making a name for himself as the Keto Tito, James discovered the keto way after struggling to lose the last few inches on his waist, despite his almost excessive exercising and constant dieting. With keto, he was finally able to get the sculpted body he’s always wanted, without feeling starved or deprived since the diet itself allows room for culinary exploration.

It offers so much room,in fact, that James decided to venture into cooking and delivering keto-friendly meals for those in search of a sustainable and weight loss-inducing diet. Together with his business partner Neil Trinidad who heads their operations, these Keto Titos develop meals that are hearty, flavorful and even indulgent at times — lip-smacking dishes that can’t be anymore different than the usual diet fare.

Among these recipes are the crackling Signature Sinigang Dry Rub Pork Belly, a salty and semi-sour take on the ordinary crunchy pork belly;  Cauli-fornia Maki, which uses cauliflower rice instead of actual white rice to achieve the texture and taste of maki without the compromising carbs; and Chicken Chicharones, a deep-fried chicken thigh “breaded” with chicharon instead of flour. Another spectacular dish is the Signature Shirataki Laksa, which uses shirataki noodles that mimic the texture of the usual noodle, without packing on the carbs. Ketos of Manila also includes sachets made of coconut oil extract to “bulletproof” coffee or tea to aid in digestion and maximize weight loss.

“Your body gets into ketosis after four to five days of doing keto. By this time, your body will be using its stored fats from the food you eat as energy, instead of the carbs that usually come from sugary food and rice,” he explains.

Without cheating, the keto way of eating can help you shed five to seven pounds in a week.

One ever-present challenge in doing keto though is curbing one’s longing for desserts—no cakes, no candy, no sugar! Some websites even discourage the use of artificial sweeteners because they heighten cravings for sweets.

To address this, Ketos of Manila has also started offering low-carb, high-fat desserts that satisfy the sweet tooth. “Since keto doesn’t allow the use of sugar and wheat, which is basically what most desserts are made of, we had to invest in a lot of R&D. When we use the almond milk and coconut flour as alternatives, we were able to achieve the results that we wanted,” says James.

True enough, the Ketos of Manila bakery doesn’t disappoint. There’s the Flourless Chocolate Cake, which is every inch as scrumptious as the normal chocolate cake; the Keto Dark Chocolate Sea Salt Brownies with Cashew Nuts is just as moist and luscious as the everyday brownie; and the Classic Keto bread is a perfect platform for ghee (keto butter) and other toppings that one would usually prefer to eat with conventional bread or as a sandwich.

Due to the growing popularity of the keto way of eating, James, who used to be an executive for a leading telecommunications firm, decided to hang his business suit for good and put on his apron. And with a four-store commissary, an expanding food delivery business, and the hundreds of men and women relying on his recipes to get in shape, it looks like this Keto Tito has made the right decision.

“It’s a revolutionary food and wellness movement that we’re creating. We’re challenging what most people know. It’s not a fad diet that will come and go. It’s a way of eating, a lifestyle,” he concludes with a smile.

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