3 Surprisingly Healthy “Junk” Foods on Keto

3 Surprisingly Healthy “Junk” Foods on Keto

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3 Surprisingly Healthy “Junk” Foods on Keto – Thomas DeLauer

Mayonnaise (1 tbsp = 10g fat, 1g of carb)

Mayonnaise is formed when two liquids come together to create a viscous, yet solid form

Mayo is mostly oil combined with an egg yolk, a teaspoon or two of an acidic liquid like lemon juice or vinegar – when blended together, it becomes a thick, creamy, stable emulsion

Benefits Overview

Contains Vitamin E from the eggs and avocado oil

Also rich in vitamin K, and choline and potassium, selenium and sodium, vitamin D


Eggs are a good source of choline, a precursor to the neurotransmitter acetylcholine – specifically, choline is transported into the cell by a transporter protein in the membrane of the presynaptic neuron where it combines with acetyl CoA to synthesize the neurotransmitter acetylcholine


This is a nutrient that’s a key component of a healthy thyroid gland and it reduces inflammation by inhibiting NF-kB and its activation of interleukin-6 and TNF-alpha production

Selenium is also able to enhance proliferation of cytotoxic precursor cells, which give rise to the crucial T immune cells that fight cancer and viruses within the body

Selenium is also essential to the proper functioning of glutathione peroxidase – glutathione is 100% dependent on having a selenium atom at its core for proper function

Vitamin D

T cells rely on vitamin D in order to activate and they would remain dormant, ‘naïve’ to the possibility of threat if vitamin D is lacking in the blood

When a T cell is exposed to a foreign pathogen, it extends a signaling device (vitamin D receptor) with which it searches for vitamin D
This means that the T cell must have vitamin D or activation of the cell will cease

Oleic Acid (Omega 9)

Vitamin E

Vitamin E is the shared name for a group of eight compounds which have antioxidant properties

However, even though the natural form of the vitamin exists in eight chemical variations, it is mainly the alpha, or a-tocopherol form which meets human needs, and is the most bioavailable


Lemons contain a soluble fiber known as pectin that increases digestive health – pectin works by binding to fatty substances in the digestive tract, including cholesterol and toxins, and promotes their elimination

Pork Rinds (1oz = 9g of fat, 17g of protein, 0g of carbs)

52% fat, 48% protein, no carbs

Pork rinds are crispy chips made from slices of pig skin deep-fried in lard – their fat content are made of 43% monounsaturated fat (oleic acid)

Monounsaturated Fat (Oleic Acid)

Pork rinds contain oleic acid which is a healthy monounsaturated fatty acid.

An increased level of oleic acid in the cell membrane reduces the oxidative damage caused by free radicals.

Saturated Fat

Our brains are comprised of 60% fat and the majority of the fat in the brain is saturated

The myelin sheath that surrounds the nerves in the brain and ensures their proper function is also largely made of saturated fat and cholesterol


This amino acid is found in high amounts in other parts of the animal, including the organ meats and gelatinous cuts like tendons and skin

The majority of the protein in pork rinds is believed to be from glycine, an amino acid that’s a precursor to glutathione

glycine along with L-taurine are necessary for the synthesis of bile salts

Glycine deficiency may reduce the liver’s ability to synthesize bile – Bile acts as an emulsifier to fats, and is essential for the digestion of fat


Check the label as seed oils can be used to cook pork rinds and you only want “pork skin” and “salt,” ideally – if oils were used, they’ll be listed in the ingredients (MSG is often added, too)

Pork rinds should never have more than four or five major ingredients

Baking Chocolate (1 square/29g = 15g of fat, 9g of carbs)

Chocolate in its raw form comes from the cacao bean, which is full of antioxidants, fat, carbohydrates, protein, polyphenols like flavonoids


Magnesium is a mineral needed for more than 300 biochemical reactions in our bodies, and cacao nibs contain 272 milligrams per 100 grams.

Magnesium is key to muscle and nerve function, keeping the heart rhythm steady – thanks to its high magnesium content, along with the effects of epicatechin, cacao improves muscle structure and enhances nerve function


Contains phenylethylamine, which induces euphoria by stimulating the release of B-endorphin – An opioid peptide that stokes production of dopamine and norepinephrine

Oxalic acid – also contains oxalic acid, which is a compound found in cacao that inhibits the absorption of calcium, which most people have excess of

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