A Low-Carbohydrate as Compared with a Low-Fat Diet in Severe Obesity

This post features a summary of a study published in the New England Journal of Medicine Volume 348:2074-2081 May 22, 2003 Number 21 and a recipe for bacon and leeks.

Study title and authors:
A Low-Carbohydrate as Compared with a Low-Fat Diet in Severe Obesity

Books:

Frederick F. Samaha, M.D., Nayyar Iqbal, M.D., Prakash Seshadri, M.D., Kathryn L. Chicano, C.R.N.P., Denise A. Daily, R.D., Joyce McGrory, C.R.N.P., Terrence Williams, B.S., Monica Williams, B.S., Edward J. Gracely, Ph.D., and Linda Stern, M.D.

This paper can be accessed at: http://content.nejm.org/cgi/content/short/348/21/2074

The report concluded obese subjects with a high prevalence of diabetes or the metabolic syndrome lost more weight and had a relative improvement in insulin sensitivity and triglyceride levels on a low carb/high fat diet than on a calorie- and fat-restricted diet.

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Recipe of the day



Food Mall: Bacon

Bacon and Leeks 

Ingredients:

2-3 medium leeks

1 lb bacon

2 eggs
1/4 tsp paprika

Directions:
Cut off dark green and hairy bits of the leeks. Cut leeks into half inch rings and then cut the rings in half.

Put leeks in a bowl of water and let the sand fall to the bottom of the bowl and then fish leeks out and dry on paper towel.

Cut bacon into inch long pieces.

Fry bacon over medium heat until it starts to crisp up.

Add in leeks and paprika and cook until leeks are soft.

Serve warm with eggs of choice.