Nina tells us about her vacation in Porto with ketogenic diet
I finally got the travel bug again after two long Covid years and booked a trip to the south. My destination was Porto and the anticipation was great. For me, traveling doesn't just mean choosing a destination and planning activities, for me it means thinking about what food I need to take with me, what I can get locally or do I need to have some sent to the hotel from Kanso in time.
This year, I traveled by plane and checked in a suitcase. I packed all the necessary Kanso products for my ketogenic diet for five days in my suitcase: twelve KetoEpi, ten bags of KetoBiota, 15 bags of MCTFiber, and two packs of KetoSlices seeds dark. I also included a certificate from the neurologist in both German and English stating that these products are intended for medical purposes. If you are proficient in the language of your vacation destination, be sure to translate the certificate as well. Why am I telling you this? On the return flight, I had two KetoEpi drinks and one bag of KetoBiota in my bag, and I was concerned that I might be asked about them, so I had my Keto ID ready. However, the officer was not satisfied with the German or English ID and certificate. It was only after a conversation with the supervisor, clarification of the situation, and an examination of the KetoEpi drinks for liquid explosives that I got them back. With a Portuguese certificate, I could have saved myself a lot of stress and time.
My advice: Get the certificate in duplicate and keep it in your carry-on if you are carrying liquids over 100 ml.
Cooking tips with MCT fats
The most important information summarized briefly:
- Half a teaspoon of MCT oil is approximately 1 g/ml.
- One teaspoon of MCT oil is approximately 3 g/ml.
- One tablespoon of MCT oil is approximately 6 g/ml.
- MCT margarine is ideal for spreading on bread as well as for sautéing and baking.
- MCT oil can be used for salad preparation and for gentle frying at low temperatures (approximately 150°C).
- Do not keep MCT fats warm for too long, heat them too hot, or reheat them (in the microwave) as this could result in a bitter taste.