Effects of a low carbohydrate diet and graded exercise during the follicular and luteal phases on the blood antioxidant status in healthy women.
Kłapcińska B, Sadowska-Krepa E, Manowska B, Pilis W, Sobczak A, Danch A.
Department of Physiological and Medical Sciences, Academy of Physical Education, 40-065 Katowice, ul Mikolowska 72A, Poland. barbara@awf.katowice.pl
This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/12172876?ordinalpos=1&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_RVDocSum
The author concludes that a low carbohydrate diet gives protection from damage to cell membranes.
More information on this subject: Books
: Scientific Studies : Websites : Videos : Food Mall
Recipe of the day
Lamb Stew
Ingredients:
2 1/2 lbs bonless lamb leg
1 medium onion diced
2 carrots, peeled and chopped
2 stalks celery chopped
3 cloves garlic
2 tbs tomato paste
2 cups beef broth
2 cups red wine
3 tbs olive oil
3 tbs almond flour
2 tsp dried thyme
1 tsp sea salt
1/2 tsp black pepper
bay leaf
Directions:
You ever notice how on cooking shows, they just throw things in the pot from these neatly pre-chopped piles? Well, it’s much easier at assembly time, if you take a little time up front to chop up all your veggies and meats so that when it’s time, you aren’t running back and forth to the cutting board.
So, start by peeling the carrots and chopping up them, the onion, and the celery. Put into a big bowl along with 3 cloves of garlic that you mince up.
Then cut the lamb into bite sized chunks.
Pour olive oil in the bottom of a large pot. Heat up on medium high heat. Brown the lamb in batches. Nothing containing liquid will brown properly if crowded in a pan — this goes for meats, poulty, and mushrooms. So work in batches and brown the lamb. Don’t worry about cooking it through at this point. Once browned, pull out of the pan and put on a plate.
Next, add the veggies and garlic to the pot and let them cook for 5 minutes. Add the tomato paste and almond flour and then cook another couple of minutes. Add the wine and scrape up the brown bits from the bottom of the pan. (This is called de-glazing, for those non-chefs out there who want to impress their friends.) Then add the beef broth and the lamb chunks.
Leave uncovered and let the liquid cook down (again, cooking term here would be “reduce”) for about 30 minutes.
Turn off the heat and let the stew settle for about 10-15 minutes so that you don’t burn yourself.
Fish out the bay leaves. If you can’t find them, you can do what my mom did when we were kids and tell everyone dining on the lamb that whoever finds the bay leaf gets to make a wish.
I would serve over smashed cauliflower.
