Where do you live? Montreal, Canada
Profession? Automotive after-market sales manager
Diet/weight history? Battled obesity since the age of 7-8. Surpassed 200 lbs. at the age of 12
and averaged 250-295 lbs. throughout my adult life. Yo-yo dieting, Weight Watchers, cookie
diets, soup diets, Scarsdale diet, you name it. Losing weight was not the problem, maintaining it
was never possible. I’m now maintaining 100 pounds lost with keto/low-carb.
How long have you been low carb? Since January 2018.
Why did you start low carb? I had reached a peak weight of 295 lbs., had high blood pressure,
sleep apnea, acid reflux, very low energy levels. I just was not in a good place with my overall
How did you start? I did not immediately start keto, I just started with low-carb basics like not
eating bread, rice, potatoes, pasta. Upon discovering Dr. Tro on social media, I transitioned into
full keto by limiting my carbs to a maximum of 20 grams per day. Further down the road I began
doing intermittent fasting.
How has keto changed for you over this time? At the beginning of the journey, I needed
multiple keto replacement foods frequently (“Replace what you can’t restrict.”) As I progressed,
the needs for these foods diminished and are now occasional treats.
What do you struggle with? I struggle with limiting cheese and nuts.
What do you love about low carb? It’s very sustainable and non-restrictive contrary to popular
belief. The fact that when you have the urge for something, you can keto that sh!t.
Top tip? Use keto treats as crutches and help aids, not as regular staples.
Advice for people just starting out? Concentrate on what you’re eating, not how much you’re
eating of it.
Favorite low-carb meal on the go? Make a pit stop at Wendy’s and have a bunless Baconator.
Favorite low-carb meal to cook? Pulled pork and cauliflower mash.
Favorite holiday/special occasion recipe? Flourless chocolate cake (recipe
Favorite inspirational quote: “It makes far more sense to focus on what you’re eating, rather
than how much you’re eating.” —Dr. Ted Naiman