This post includes a summary of a paper published in The Journal of Clinical Endocrinology & Metabolism Vol. 88, No. 4 1617-1623 and a recipe for tuna salad.
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Study title and authors:
A Randomized Trial Comparing a Very Low Carbohydrate Diet and a Calorie-Restricted Low Fat Diet on Body Weight and Cardiovascular Risk Factors in Healthy Women
Bonnie J. Brehm, Randy J. Seeley, Stephen R. Daniels and David A. D’Alessio
University of Cincinnati and Children’s Hospital Medical Center, Cincinnati, Ohio 45221
This paper can be accessed at: http://jcem.endojournals.org/cgi/content/full/88/4/1617?l=5579341
Based on the data, a very low carbohydrate diet is more effective than a low fat diet for short-term weight loss
and, over 6 months, is not associated with deleterious effects on important cardiovascular risk factors in healthy women.More information on this subject: Books
: Scientific Studies : Other Websites : Videos : Food Mall Recipe of the day
Tuna Salad
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| Food Mall: Tuna |
Ingredients:
1 can of tuna
1 handful of sweet yellow onion, chopped1 handful of carrot, chopped
3 heaping teaspoons of mayonnaise
1-2 teaspoons of spicy brown mustard
Garlic powder
Salt
Directions:
Add tuna to a mixing bowl. Add a handful of chopped onion, a handful of chopped carrots, an entire chopped apple, 3 heaping teaspoons of mayonnaise, 1-2 teaspoons of mustard, and then mix well. Taste and add garlic powder and salt to taste. Mix and taste again. Add more spices, mayonnaise, or mustard as needed to get the taste and consistency you like.
