Study title and authors:
Low-carbohydrate nutrition and metabolism
Eric C Westman, Richard D Feinman, John C Mavropoulos, Mary C Vernon, Jeff S Volek, James A
Wortman, William S Yancy and Stephen D Phinney
Wortman, William S Yancy and Stephen D Phinney  |
| Books: |
From the Department of Medicine, Duke University Medical Center, Durham NC (ECW, JCM, and WSY); the Department of Biochemistry, SUNY Downstate Medical Center, Brooklyn, NY (RDF); private practice, Lawrence, KS (MCV); the Human Performance Laboratory, Department of Kinesiology, University of Connecticut, Storrs, CT (JSV); the First Nations and Inuit Health Branch, Health Canada, Vancouver, Canada (JAW); the Center for Health Services Research, Durham Veterans Affairs Medical Center, Durham, NC (WSY); and the Department of Medicine (Professor Emeritus), University of California, Davis, Davis, CA (SDP)
This paper can be accessed at: http://www.ajcn.org/cgi/content/full/86/2/276#R46
Westman reviewed 93 articles regarding the role of nutrition and diet in the epidemic of obesity and type 2 diabetes.
He found:
(a) The traditional diets of many preagricultural peoples were relatively hat in fat and low in carbohydrate. However when modern foods such as flour and sugar were introduced these people suffered many health problems.
(b) Also before the discovery of insulin, the removal of carbohydrates such as sugar and flour from the diets of diabetics was found to be a successful method of controlling diabetes.
(c) The nutrient proportions of the diets reviewed by Westmen were aroud 70 - 75% fat, 15 - 20% protein and 5 -10% carbohydrate. These diets had the following effects:
(i) They herald a spontaneous reduction in calorie intake which leads to weight loss.
(ii) The bad high insulin levels were lowered.
(iii) The bad high blood sugar levels were lowered.
(iv) The bad triglyceride levels were lowered.
(v) The good high density lipoprotein (HDL) cholesterol levels were raised.
This review revealed that high fat/low carbohydrate diets may be the preferred choice for diabetics and weight loss as well as for general health.
: Recipe of the day
Chicken Wings with Guac Dip
Ingredients:
 |
| Food Mall: Chicken Wings |
◦3 lbs chicken wings
◦butter◦2 t garlic powder
◦2 t chili powder
◦1 1/2 t salt
◦1 t smoked paprika
◦1 t regular paprika
◦1/4 t cayenne pepper
For the Guac Dip:
◦2 avocados
◦1 lime, juiced
◦1 handful cilantro, chopped
◦chili garlic sauce, to taste
◦salt
Method:
Move the oven rack to the upper-middle part of the oven. Place the oven on broil.
Mix the spices together. Coat the wings in the spice mix along with a few tablespoons of butter (melted). Place the wings, skin side down, on a baking sheet. Broil for about 12 minutes on this side, until crispy. Use a pair of tongs to flip over the wings to skin-side up. Continue to broil for about 20 minutes, until the skin is super crispy.
For the Guac Dip:
Blend all ingredients together in a food processor, or just use a fork to smash everything together.
