Eliminating Condiments with low-carb, keto, and carnivore

One of the things we’ve been doing as we go down the low-carb, keto, carnivore road – is eliminating condiments.

Most certainly the sugary ones!

We stopped doing ketchup a long time ago. It’s one of the worst condiments you can use when you want to both keep your blood sugar low – as well as prevent over-eating (addictive).

Consuming those types of additives with your food is a curse in our opinion. It clouds the real taste of the “main event.” If they were so great, how come no one drinks or eats ketchup straight-up?

When I think of the (bad) foods I used to stuff my face with – I recall some very obvious similarities, especially with ketchup. It makes the food “memorable” in ways I do not like. Because it had an addictive connection. Like a drug.

Today – we strive to use zero condiments whenever possible. Particularly when we have “deluxe” meats. We want to truly enjoy the flavor of the meats themselves. We eat more mindfully and slowly as well. The funny thing is that ketchup can also mask bad food you wouldn’t keep eating otherwise. Like dry, tasteless meat. Or undercooked, mealy “steak fries.”

On occasion, we will allow very few condiments. One of our gold-standards is mustard since it’s low carb (with hot dogs or burgers). And sometimes some avocado-oil mayo with a splash of hot sauce. But that’s about it.

And every now and then we’ll throw some relish, pickles, or other kinds of fermented kimchi cabbage in to mix it up.

Condiments are a horrible source of hidden sugars – and you’ll go a long way towards improvement if you try your best to not use them.

Have a good day!

About the author


NJroute22 (site admin) is an avid traveler along NJ Route 22 (and almost all of central New Jersey!) Family man, pet lover, and property owner who has a natural curiosity for everything around.