High fat diet reduces heart disease risk and helps in weight loss

This post includes a summary of a study published in the New England Journal of Medicine Volume 348:2082-2090 May 22, 2003 Number 21 and a recipe for slow-cooked heart on fire with creamed kale.

Study title and authors:
A Randomized Trial of a Low-Carbohydrate Diet for Obesity

Books:

Gary D. Foster, Ph.D., Holly R. Wyatt, M.D., James O. Hill, Ph.D., Brian G. McGuckin, Ed.M., Carrie Brill, B.S., B. Selma Mohammed, M.D., Ph.D., Philippe O. Szapary, M.D., Daniel J. Rader, M.D., Joel S. Edman, D.Sc., and Samuel Klein, M.D.

This paper can be accessed at: http://content.nejm.org/cgi/content/short/348/21/2082

63 obese men and women were randomly assigned to 2 different diets for one year. Measurements were recorded for their changes in weight and the beneficial high density lipoprotein (HDL) cholesterol.

The diets were either:
(i) Low-carbohydrate, high-protein, high-fat diet
(ii) Low-calorie, high-carbohydrate, low-fat diet

The study found:
(a) Those on the high fat diet lost more weight than those on the low fat diet.
(b) Those on the high fat diet had a bigger increase in the beneficial HDL cholesterol compared to those on the low fat diet.
(c) Those on the high fat diet had a bigger decrease in dangerous triglyceride levels compared to those on the low fat diet.

Foster concluded that the high fat diet produced a greater weight loss and was associated with a greater improvement in HDL cholesterol and triglyceride levels and therefore lowered the risk of  heart disease.

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Recipe of the day

Slow-Cooked Heart on Fire with Creamed Kale

1-2 servings
 
Ingredients:
1-2 hearts
2 chopped carrots

Food Mall: Beef Heart

3 chopped celery hearts

1 chopped onion
2-3 (depending of size) chopped garlic cloves
3 chopped jalapenos (de-seeded to tame the spiciness)
3/4 cup coconut flakes
1 teaspoon cayenne powder
1 teaspoon chilli powder
1 teaspoon red pepper
1 teaspoon smoked paprika
1/2 teaspoon allspice
1/2 teaspoon cloves
2 teaspoons cilantro flakes (or 1-2 tablespoons finely chopped fresh cilantro)
1 large bunch of kale, sliced
1/2 can of coconut milk

Instructions:
Cut the heart in half and remove any valves and connective tissue with a sharp knife or kitchen shears.

Put 3/4th or so of the carrot, celery, onion, garlic, jalapenos, coconut flakes and spices in the bottom of the Crock-Pot to make a good base.

Place the heart in the Crock-Pot and cover it with the remaining veggies and spices. Add a cup or so of liquid (broth or water) and cook on low for about 6 hours.

When the heart is cooked, put the kale in a large pan, pour in the coconut milk and sauté until kale reaches desired softness (I like mine a little on the firmer side). Slice the heart into small pieces. Serve over kale.