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  2. Ketogenic diet - Wikipedia

    en.wikipedia.org/wiki/Ketogenic_diet

    Long-term use of the ketogenic diet in children increases the risk of slowed or stunted growth, bone fractures, and kidney stones. [18] The diet reduces levels of insulin-like growth factor 1, which is important for childhood growth. Like many anticonvulsant drugs, the ketogenic diet has an adverse effect on bone health.

  3. A Guide to Different Types of Flour and When to Use Them - AOL

    www.aol.com/guide-different-types-flour-them...

    Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.

  4. Low-carbohydrate diet - Wikipedia

    en.wikipedia.org/wiki/Low-carbohydrate_diet

    This is an accepted version of this page This is the latest accepted revision, reviewed on 20 November 2024. Diets restricting carbohydrate consumption This article is about low-carbohydrate dieting as a lifestyle choice or for weight loss. For information on low-carbohydrate dieting as a therapy for epilepsy, see Ketogenic diet. An example of a low-carbohydrate dish, cooked kale and poached ...

  5. Ketogenesis - Wikipedia

    en.wikipedia.org/wiki/Ketogenesis

    It has been suggested that a low-carb, high fat ketogenic diet can be used to help treat epilepsy in children. [6] Additionally, ketone bodies can be anti-inflammatory. [19] Some kinds of cancer cells are unable to use ketone bodies, as they do not have the necessary enzymes to engage in ketolysis.

  6. I lost 120 pounds on the keto diet. Here are my best tips ...

    www.aol.com/news/lost-120-pounds-keto-diet...

    Suzanne Ryan weighed nearly 300 pounds when she decided to make a change. Ryan, a mom from the San Francisco area, started following the ketogenic diet, a diet focused on foods high in fat and low ...

  7. Flour - Wikipedia

    en.wikipedia.org/wiki/Flour

    For example, adding approximately one teaspoon per cup of AP flour gives the resulting mix the protein content of bread flour. It is commonly added to whole grain flour recipes to overcome the tendency of greater fiber content to interfere with gluten development, needed to give the bread better rising (gas holding) qualities and chew.

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