The common keto side effects that people experience come down to three primary culprits: Hypoglycemia, HPA axis dysfunction, and poor hydration/mineral balance. The following strategies will help prevent these underlying issues and their respective side effects:
Stay Hydrated: Try to shoot for 1 ounce of water per pound of body weight (Example: 160 lbs. = 160 Oz). This may seem like a lot at first but try your best to hit this target.
Eat More Salt: Shoot for at least 2 tsps. of salt per day, if not more. My favorite sources are Himalayan Sea Salt, Redmond’s Real Salt and Celtic Sea Salt.
Increase Meal Frequency: Eating every 3-4 hours will ease the hypoglycemic stress on the body. This will equate to 4-5 small meals throughout the day. As you become adapted, fasting for longer periods of time will become much easier.
Use Organic Broths: Sipping on broths throughout the day is a great way to stay hydrated while also getting additional minerals and amino acids into your system. Try a good organic, free-range or pasture-raised chicken or beef broth. This can be a traditional broth or even bone broth.
Mineral-Rich Foods: Consuming mineral-rich foods will help maintain proper hydration and support the HPA axis. My favorites are celery, cucumber, and seaweeds. I like Sea Snax which are really tasty, totally keto, and provide a ton of healthy minerals.
Fat With Every Meal: Every meal should have at least one source of healthy fats. Ideally, you want to shoot for 70-80% of calories from fats for any given meal. My top sources are coconut (oil/butter/flakes/milk), grass-fed butter or ghee, olives/olive oil, and avocados.
Consider Adding Supplemental Magnesium: During changes in blood sugar, magnesium is used up quickly. Magnesium is like oil to a car and keeps the body running smoothly on the cellular level.
I have found that using this Brain Calm Magnesium throughout the day to be of tremendous help during keto-adaptation. I would recommend using 1 scoop in water 1-3 times per day depending on how your body is responding.