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Ketogenic (Keto)
A very low-carb, high-fat diet that shifts your body into ketosis, burning fat for fuel instead of carbohydrates. Typically limits carbs to 20-50g per day.
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Balanced diet and nutrition reference guides written with flexibility, health, and sustainability in mind.
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Mediterranean
Based on traditional eating patterns of countries bordering the Mediterranean Sea. Emphasizes whole foods, healthy fats, and moderate wine consumption. Consistently rated among the healthiest diets.
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Paleo
Based on foods presumed to have been available to Paleolithic humans. Eliminates processed foods, grains, legumes, and dairy in favor of whole, unprocessed foods.
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DASH
Dietary Approaches to Stop Hypertension. Designed to lower blood pressure through reduced sodium and increased potassium, calcium, and magnesium from whole foods.
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Whole30
A 30-day elimination diet that removes sugar, alcohol, grains, legumes, soy, and dairy to identify food sensitivities. Strict rules with no cheating.
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Carnivore
An all-animal-product diet that eliminates all plant foods. Consists primarily of meat, fish, eggs, and limited dairy. An extreme elimination approach.
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Vegan
Excludes all animal products including meat, dairy, eggs, and honey. Relies entirely on plant-based foods for nutrition.
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Vegetarian
Excludes meat and fish but allows dairy and eggs (lacto-ovo). A flexible plant-forward approach that retains key animal protein sources.
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Zone Diet
Aims to reduce diet-induced inflammation by balancing macros in a 40/30/30 ratio (carbs/protein/fat). Uses a 'block' system for portion control.
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Atkins
A phased low-carb diet starting with very low carbs (20g/day) and gradually increasing. One of the original popular low-carb diets.
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South Beach
A phased diet focusing on low-glycemic carbs and lean proteins. Less restrictive than Atkins, emphasizes 'good' carbs and 'good' fats.
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Intermittent Fasting (16:8)
An eating pattern that cycles between 16 hours of fasting and an 8-hour eating window. Not a diet per se — it dictates when you eat, not what you eat.
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OMAD (One Meal a Day)
An extreme form of intermittent fasting where you eat one large meal per day within a 1-hour window and fast for the remaining 23 hours.
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Flexible Dieting (IIFYM)
If It Fits Your Macros — a flexible approach where no food is off-limits as long as you hit your daily macro targets (protein, carbs, fat).
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High Protein
Prioritizes protein intake (1g+ per pound of bodyweight) for muscle building and satiety. Carb and fat ratios are flexible around the protein target.
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Low Fat
Restricts fat intake to under 20-30% of calories. Emphasizes lean proteins, whole grains, and fruits/vegetables. Traditional weight loss approach.
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Nordic Diet
Based on traditional Scandinavian foods. Emphasizes seasonal, local, and sustainable eating with a focus on whole grains, fatty fish, and root vegetables.
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Anti-Inflammatory
Focuses on foods that reduce chronic inflammation in the body. Based on scientific research linking inflammation to chronic disease.
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Alkaline Diet
Based on the idea that certain foods affect body pH. Emphasizes fruits, vegetables, and plant proteins while avoiding acid-forming foods.
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MIND Diet
Mediterranean-DASH Intervention for Neurodegenerative Delay. Combines Mediterranean and DASH diets with a focus on brain-healthy foods.
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Volumetrics
Focuses on food energy density — eating large volumes of low-calorie foods to feel full. Categorizes foods by calorie density per gram.
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Weight Watchers (Points)
A points-based system where foods are assigned point values based on calories, protein, sugar, and saturated fat. Daily points budget with 'ZeroPoint' foods.
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Pescatarian
A mostly plant-based diet that includes fish and seafood but excludes meat and poultry. Combines vegetarian principles with the benefits of omega-3 rich fish.
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Plant-Based (Whole Food)
Emphasizes whole, minimally processed plant foods. May include small amounts of animal products but centers meals around plants. Less strict than vegan.
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Raw Food
Consists of uncooked, unprocessed foods — primarily fruits, vegetables, nuts, seeds, and sprouted grains. Foods not heated above 104-118°F (40-48°C).