This link will tell you more about how the two intersect. https://www.doctorkiltz.com/mediterranean-keto-diet/
As I understand it, a standard keto macro division would be 75-80 percent calories from fat, 15-20 percent calories from protein, and 5-10 percent calories from carbs.
The Mediterranean diet has macros of 25-35% calories from fat, 15-25% from protein, and 50-60% from carbs. Big difference, huh? Plus, they include grains in their diet.

I'm waiting on a few cookbooks to help me tailor an eating plan, as well as hoping that there will be further information and education within the pages. I started with macros of 60% fat, 25% protein, and 15% carbs, then moved to a more moderate 50% fat, 25% protein, and 25% carb. Still hitting closer to my starting ratios. Perhaps this is more of a Paleo Mediterranean way of eating? Low Carb Mediterranean? I'm not sure. All I know is that it's a start in the right direction, and we're both feeling pretty good.

We've got red meat in the freezer, so we'll incorporate that as we transition to more fish.

Well, I just got my copy of one of the cookbooks I ordered: https://www.amazon.com/dp/1641526807?psc=1&ref=ppx_yo2ov_dt_b_product_details

In it, I found the macro information I was looking for. We are encouraged to keep our carbs under 35g for the first two-four weeks "to promote a faster and more effective transition to ketosis"; afterwards you can move up to as much as 50g through an increase in fiber-rich non-starchy vegetables, low-sugar fruits and nuts if your body "can tolerate it".

How am I doing with it, @LifeChangz? Well, I am rather new to all of this, so as I look back on the past week's entries ... I've ranged from 37-75g in daily carbs. Looking at grams rather than percentages was revealing. At my current allowance of 1500 calories in a day, 25% coming from carbs - that puts me at a max of 94g allowed each day. My average has been around 55g. How does this stack up with what you've been doing, @herblovinmom?

I'm working at adjusting to a new way of eating, and that's been my priority over counting carbs and getting into ketosis. For me, adding more protein and fat and pulling back from the servings of veg has been a decided shift. My appetite has been satiated, I must say. My husband has felt the same.

We joined my son and his fiance' yesterday to celebrate their engagement, and allowed ourselves a cheat day. Still entered it in the day's log. It serves as a good illustration of the difference our choices make. We stopped by Costco on the way home and picked up some fish and lamb to add to our new way of eating.

Hey there @LifeChangz I'm not sure what the both you are meaning when you said, "My uptake would be do 1 or other - not both."

In this cookbook, the carb gram allocation is given as per day. I usually have my coffee in the AM, but don't eat a meal until lunch time and then a dinner later on. I don't know enough yet to make super informed decisions prior to eating, so I'm just trying to make good choices and then I look back and learn from them. I'm a big believer in grace. Not slacker grace - loving, encouraging grace.

Yes, the research can be overwhelming. Even paralyzing. My dh experienced this as we started. I told him to go ahead and eat what he wants as we learn, making choices that align with our plan as he goes along. It freed him up. I know what he felt; I've been there.

Plus, while I'm pretty good at absorbing the information - I'm less agile at retention. Another way of saying I have a terrible memory. Small goals are big enough for me, so right now I'm just tackling my dietary choices, entering them into MFP to learn about how they fall within my set parameters, and committing to daily exercise as often as possible. 4-5 times a week is definitely doable. My progress evaluation is based upon these goals. I feel more comfortable in my skin knowing that I have achievable goals and I'm meeting them fairly well.

I'm not sure where you'd find the information you're looking for regarding trying to synthesize the various approaches as you describe in your last paragraph. It seems to me that the best route would be to journal your own experiences as you experiment and find what works best for you.

My husband is quite dietarily sensitive, so he definitely had a bit of an adjustment as we began this journey. I haven't had any negative experiences to speak of. What is a range that is considered low-carb?

I got my other Keto Mediterranean book a few days back. Definitely good to have a range of recipes to draw from. This one has a nice little every-man's educational section in the front that I like. Trying to get my hubby to take a moment and read it so he understands the goals and effects of our dietary decisions.

I applied myself to a Paleo/Keto eating program about four or five years back. Wound up with cold-induced histamine intolerance due to histamine overload. At the time it was something that was rather unknown and woo-woo, but your body doesn't lie. I mentioned a few strange incidents I'd had to my GP, but he hadn't a clue. When they increased, I tried another and she asked if she could step away and do a little research in her office while I waited. Love a doc that is open and has an investigative mine! It was like I'd been collecting the dots, but having never heard of such a thing it seemed kinda weird. I mentioned my it seemed that my hives appearances were being triggered by cold; she confirmed my suspicions, the lines connecting it all were my histamine levels.

That's something that I am keeping myself aware of. Hopefully, if I stay away from salami and bacon, my body will be able to tolerate the rest of these changes. So far, so good.

Ok, the more I evaluate what works for me, the more I have to adjust the knobs and dials of things. Although I don't know that this is a "thing", in my evaluation it appears that I could legitimately call what I am doing low-carb Mediterranean, maybe even Paleo Mediterranean.

Looking online, I see lots of comparison and contrast articles on the two, but I am shaking through it all and seeing what will work for my plan.

Anybody else out there care to share how things are going for you? Tips and goodies? Tasty recipes? Go-tos are always helpful. I am finding that having some tins of mackerel, mussels, and sardines are coming to be super-handy to have in the pantry. I don't believe my husband has EVER opened and eaten one in his life, but hey, to each his own.

The list of Paleo fish is broader than those listed under the Med recommendations. I'll have to see what seems to be credible options. Oh, and we're choosing wild Sockeye Salmon per Thomas Delauer's counsel. We can definitely tell a difference.