84% of obese teenagers lose weight on a low carbohydrate diet

This post includes a summary of a paper published in Clinical Pediatrics Vol. 48, No. 7, 745-749 (2009) and a recipe for prosciutto perfection.

Study title and authors:
A 6-Month, Office-Based, Low-Carbohydrate Diet Intervention in Obese Teens

Books:

Robert M. Siegel, MD Cincinnati Pediatric Research Group, Division of General and Community Pediatrics, Cincinnati Children's Hospital Medical Center, Cincinnati, Ohio, Bob.Siegel@cchmc.org

Whitney Rich, RD Division of Nutritional Services, Cincinnati Children's Hospital Medical Center, Cincinnati, Ohio
Evelyn C. Joseph, MD Cincinnati Pediatric Research Group, Division of General and Community Pediatrics, Cincinnati Children's Hospital Medical Center, Cincinnati, Ohio
Joan Linhardt Cincinnati Pediatric Research Group, Division of General and Community Pediatrics, Cincinnati Children's Hospital Medical Center, Cincinnati, Ohio
Jamie Knight Cincinnati Children's Environmental Health Center, Cincinnati Children's Hospital Medical Center, Cincinnati, Ohio
Jane Khoury, PhD Cincinnati Pediatric Research Group, Division of General and Community Pediatrics, Cincinnati Children's Hospital Medical Center, Cincinnati, Ohio
Stephen R. Daniels, MD, PhD Department of Pediatrics, University of Colorado, School of Medicine, Denver, Colorado

This paper can be accessed at: http://cpj.sagepub.com/cgi/content/abstract/48/7/745

The Low carbohydrate diet proved to be very effective method of decreasing weight in obese teenagers. (84% lost weight of up to 23.9 kg)

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Recipe of the day

Prosciutto Perfection

Ingredients:

3 oz prosciutto, diced

Food Mall: Prosciutto

4 already cooked chicken breasts, diced

2 leeks, trimmed and diced
1 bunch kale, diced
2 tablespoons coconut oil
1/2 tablespoon balsamic vinegar
Black pepper and garlic powder to taste
3 parsnips

Instructions:
Peel the parsnips and cut into chunks. Place in your pressure cooker with a cup of water, bring to pressure and cook for 7 minutes. If you do not have a pressure cooker, hurry up and get one; or you can steam the cut up parsnips for 10-15 minutes. While the parsnips are cooking, dice your meat and veggies. Heat the coconut oil in a large skillet and add the diced leeks. Cook until the leeks start to brown, add the diced prosciutto and cook for another 4-5 minutes. Add the kale and saute until the kale is wilted. Add the chicken, balsamic vinegar, garlic powder and black pepper. Saute for another 3-4 minutes. Remove the parsnips from the pressure cooker and mash. Serve the stir fry over the mashed parsnips.

Prosciutto Perfection