Study title and authors:
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| Books: |
Low-carbohydrate diet induced reduction of hepatic lipid content observed with a rapid non-invasive MRI technique
K G Hollingsworth, PhD 1 M Z Abubacker, FRCR 1 I Joubert 1 M E D Allison, FRCP 2 and D J Lomas, FRCR 1 Departments of 1Radiology and 2Medicine University of Cambridge and Addenbrookes Hospital, Level 5, Box 219, Addenbrookes Hospital, Cambridge CB2 2QQ, UK
This paper can be accessed at: http://bjr.birjournals.org/cgi/content/abstract/79/945/712
On a low carbohydrate diet all subjects demonstrated significant reductions in hepatic fat (fatty liver), and all subjects lost weight.
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Recipe of the day
Leg Steaks with Warm Cauliflower, Tomato and Toasted Pine Nut Salad
Ingredients:
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| Food Mall: Lamb |
4 lamb leg steaks
Salt and freshly milled black pepper
30ml/2tbsp extra virgin olive oil
2 small red onions, peeled and finely sliced lengthways
50g/2oz butter
2 garlic cloves, peeled and chopped
4 medium tomatoes, skinned, deseeded and roughly chopped
1 cauliflower, cut into bite-sized florets and cooked until just tender
40g/1½oz lightly toasted pine nuts
1 small bunch fresh flat-leaf parsley, roughly chopped
Method:
1.Place the steaks on a chopping board, season and brush with half the oil on both sides. Cook on a preheated grill or prepared barbecue for 8-10 minutes (for medium), turning occasionally or until any meat juices run clear. Transfer to a warm plate and cover loosely.
2.Heat the remaining oil in a heavy bottomed non-stick frying pan and cook the onion for 3-4 minutes until caramelised and partially softened. Add the tomatoes then transfer to a small bowl and set aside.
3.Return the pan to the hob and melt the butter over a medium heat. Add the garlic and cauliflower. Cook until lightly caramelised tossing occasionally. Return the tomato mixture to the pan with the cauliflower, season and stir through the pine nuts and parsley.
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| Leg Steaks with Warm Cauliflower, Tomato and Toasted Pine Nut Salad |
