Study title and authors:
A Randomized Trial of a Low-Carbohydrate Diet for Obesity
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
2 chopped carrots
|Food Mall: Beef Heart|
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
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.