About me

About the Author and the O-Keto Project

This page is not a formal biography, but an honest explanation of why the website and books came to be.

My acquaintance with low-carb nutrition began about 15 years ago. It was a time when hardly anyone in my country was talking about keto, and the internet was not yet a common source of knowledge. I did not come to this topic through a beautiful trendy system. I came to it through my own weight, mistakes, experiments, and a desire to understand why the body so easily gains excess weight and so hard returns to a normal state.

Since childhood, I was a chubby child. By the age of 23, my weight was already over 90 kg. And now, looking back, I realize that I already had insulin resistance by many signs. Back then, I didn’t know that word and didn’t understand all the physiology. I just saw that the usual advice worked poorly, and my weight and appetite behaved as if my body lived by its own laws.

The first attempt at “carb-free” eating was very rough. I excluded not only carbohydrates but also fats, trying to eat almost only protein: cottage cheese, chicken breast, sardines, and similar products. It was a limited and imperfect approach, but the weight was dropping like water through my fingers.

Only after one or two years, I heard in one of the podcasts about low-carb diets and that besides protein, one should also eat fats. I tried it — and realized that weight indeed does not increase from the mere fact of consuming fat without carbohydrates. This was an important turning point: food became not only a restriction but also a system that could be sustained longer.

By that time, I had managed to lose weight to about 70 kg. But my diet could still not be called ideal. It included sausages, hot dogs, weekly cheat meals, and almost a complete absence of vegetables, berries, and greens. Now I would call it “dirty” keto: formally low in carbs, but the quality of the diet, micronutrients, fiber, products, and long-term benefits leave many questions.

Over these 15 years, I have experienced different periods. I lost weight from 95 kg to 70 kg. Then I abandoned low-carb eating and switched to fat-free. During a year of fat-free eating, I lost my first and, I hope, last tooth, as well as got 3 fillings and another extra weight of 95 kg. This blow brought me back to low-carb eating.

At first, it was again “dirty” keto. Later, I heard for the first time from YouTube videos that there is keto, and that I had apparently been following this diet all along. I began to understand more deeply what real keto is: not just to remove bread and sugar, but to build a diet from normal products. Sausages, hot dogs, and regular cheat meals gradually disappeared from my life. Vegetables, greens, a more relaxed attitude towards food, intermittent fasting, which eventually transitioned to OMAD, appeared.

Then pure keto periodically transformed into carnivore or keto without greens. But that’s another story. The main point is this: the O-Keto project is an attempt to gather 15 years of experience in low-carb nutrition in one place. Products, recipes, confirmed truths about nutrients and nutrition science based on facts, biochemistry, and human physiology, not on the dogmas of popular nutritionists.