Cardiologist Gundry (Dr. Gundry’s Diet Evolution) puts an unconventional spin on the high-fat, low-carb keto diet in this fascinating survey. While ketones have long been believed to be the key to keto, Gundry argues that they actually result in one’s body being more fuel inefficient. Instead, he writes, one should focus on “mitochondrial uncoupling,” a cellular process that is boosted by the diet and that facilitates weight loss. To achieve it, Gundry offers a three-part plan: creating ketones with time-restricted eating, rejuvenating the microbiome with fermented foods, and eating foods high in plant nutrients (which helps with uncoupling). Readers are encouraged to eat nuts, sheep and goat’s milk, shellfish, and small amounts of grass-fed beef, and to avoid vegetables high in lectin, including potatoes, tomatoes, brown rice, and beans (they’re bad for the gut, he writes). And melatonin-rich foods—including red wine, olive oil, and coffee—are a go, while artificial sweeteners, wheat, and trans fats are off-limits. Gundry provides plenty of recipes, including keto biscuits and gravy, and broccoli fritters, and he’s persuasive while offering support for readers who have found keto to be a bust. Those looking for a new approach to a low-carb diet will find plenty to consider here.(Mar.)