Study title and authors:
The Ketogenic Diet: One Decade Later
John M. Freeman, MD, Eric H. Kossoff, MD, Adam L. Hartman, MD
John M. Freeman Pediatric Epilepsy Center, Johns Hopkins Medical Institutions, Baltimore, Maryland
This paper can be accessed at: http://pediatrics.aappublications.org/cgi/content/full/119/3/535#R2
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Recipe of the day
Lamb Shanks with Horseradish and Rosemary
|Food Mall: Lamb|
2 garlic cloves, peeled and crushed
1 onion, peeled and chopped
1 carrot, peeled and chopped
2 celery stalks, sliced
30ml/2tbsp horseradish sauce or fresh horseradish
400g/14oz tomato passata
Salt and freshly milled black pepper
300ml/½pint good, hot lamb stock
2 fresh rosemary stalks
1.Preheat the oven to Gas mark 3, 150ºC, 325ºF.
2.Heat the oil in a large frying pan, add the lamb shanks and fry until golden all over (approx 10 minutes). Add the garlic, onion, carrot, celery, horseradish sauce and stir together. Pour over the passata, stock and bring to boil. Season. Pour into a casserole dish and add the rosemary.
3.Cover and cook for 2 hours.