The raison d'etre of this website is to provide you with hard scientific information which may help you make informed decisions in your quest for health (so far I have blogged concise summaries of over 1,500 scientific studies and have had three books published).

My research is mainly focused on the effects of cholesterol, saturated fat and statin drugs on health. If you know anyone who is worried about their cholesterol levels and heart disease, or has been told to take statin drugs you could send them a link to this website, and to my statin or cholesterol or heart disease books.

David Evans

Independent Health Researcher

Tuesday, 20 April 2010

Low fat/high carbohydrate diets cause a rise in blood sugar and triglycerides

This post includes a summary of a study published in Diabetes Care January 1995 vol. 18 no. 1 10-16 and a recipe for pork loin ribs with collards.

Study title and authors:
Life Without Bread: How a Low-Carbohydrate Diet Can Save Your LifeWhy do low-fat high-carbohydrate diets accentuate postprandial lipemia in patients with NIDDM?
Y D Chen, A M Coulston, M Y Zhou, C B Hollenbeck and G M Reaven
Department of Medicine, Stanford University School of Medicine, California.

This study investigated the effects of a low-fat/high-carbohydrate diet on various diabetes risk markers in patients with disbetes.

The patients were placed on diets for 6 weeks containing either:
  • 55% carbohydrate, 30% fat, and 15% protein (high carbohydrate diet)
  • 40% CHO, 45% fat, and 15% protein (higher fat diet)

The study found:
  • Those on the high carbohydrate diet had 6% higher blood sugar levels compared to those on the higher fat diet.
  • Those on the high carbohydrate diet had 16% higher insulin levels compared to those on the higher fat diet.
  • Those on the high carbohydrate diet had 33% higher triglyceride levels compared to those on the higher fat diet.

The study demonstrated how a low fat/high carbohydrate diet leads to a rise in blood sugar, insulin and triglycerides.

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


Recipe of the day

Pork Loin Rib chops with Collards

Ingredient list:
All Natural Pork Loin Rib Chop Center Cut 8- 1.1/2" thick
Food Mall: Pork Loin Rib Chops
1.5-2 pounds of country style pork loin ribs
1 bunch of collards (10-15 stems)
1 sweet yellow onion
2 cups of chicken broth
Extra virgin olive oil
Chipotle chili pepper powder
Coriander powder
Garlic powder

Add 1 or 2 tablespoons of olive oil to pressure cooker over medium heat. Chop onion into bite-sized pieces. Add to a pressure cooker and cook 3-4 minutes, stirring occasionally. Wash collards, cut leaves from stems, discard stems, and cut leaves into 2-inch pieces. Add collards to pot and season with a generous dusting of salt and garlic powder. Add two cups of chicken broth. Add pork ribs to pot and season with a generous dusting of salt, garlic powder, coriander powder, and Chipotle chili pepper powder. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 20 minutes. Turn off heat under pressure cooker, use the slow-release method to bring pressure down, and remove top. Transfer pork and collards to plates. Enjoy!

Pork Loin Rib chops with Collards