Low fat diets and low carbohydrates diets effects on cholesterol and weight loss

This post includes a synopsis on a study published in the J Nutr. 2004 Apr;134(4):880-5 and a recipe for tender braised brisket with carmelized onions and tomatoes.

Study title and authors:
Very low-carbohydrate and low-fat diets affect fasting lipids and postprandial lipemia differently in overweight men.
Sharman MJ, Gómez AL, Kraemer WJ, Volek JS.
Department of Kinesiology, University of Connecticut, Storrs, CT 06269-1110, USA.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15051841                 Books:

The subjects on the low carbohydrate diet had a greater weight loss. The low carbohydrate diet also improved the mens cholesterol profile. There was a decrease in triglycerides and blood sugar, and in increase in LDL cholesterol particle size. All these factors give protection from heart disease. See here, here and here 

Since triglyceride levels and the size of the LDL particles (smaller being worse) are a lot more important than total cholesterol or LDL in determining cardiovascular disease risk, low-carb clearly performed better here than the low-fat diet.

More information on this subject: Books : Scientific Studies : Websites : Videos : Food Mall

Recipe of the day

Tender Braised Brisket with Carmelized Onions and Tomatoes

4 servings

Ingredients:                                                                                                     Food Mall: Beef Brisket

2 pounds beef brisket

1 teaspoon salt
1 teaspoon black pepper
2 tablespoons oil
2 white or yellow onions, sliced
4 celery stalks, sliced
4 garlic cloves, roughly chopped
1/4 cup apple cider vinegar
1 tablespoon dried parsley
One 28-ounce can diced or whole tomatoes or 3 cups chopped fresh tomatoes with juice
1-2 cups beef stock

Instructions:
Preheat oven to 350 degrees.

Season brisket with salt and pepper. Over medium-high heat, add oil to either a Dutch oven or a skillet. Brown the brisket on each side, 8-10 minutes total. Set the meat aside.

Turn heat down to medium. Add onions and celery to the same skillet and sauté until nicely browned, about 12 minutes. Add garlic and vinegar and scrape up any browned bits stuck to the pot. Add dried parsley, tomato and stock and bring to a simmer.

Return brisket to the Dutch oven, or transfer everything into an oven-proof dish that is large enough to hold the meat and vegetables. (You can also transfer the ingredients into a slow cooker at this point, instead of using the oven).

Braise in the oven, covered with a lid or tight foil, for 2 1/2 hours or until the meat is tender enough that it easily pulls apart with a fork.