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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The paper concludes: "The past decade has been an amazing one for those interested in the Ketogenic diet
(KD). Its increasing use in children with difficult-to-control seizures has opened new vistas for
these children and also for our understanding of epilepsy. Its potential use in adults by using a less restrictive Atkins diet may make a difference to this population as well. The diet’s documented efficacy and tolerability have opened new horizons as it is tried for a variety of ills from brain tumors to migraine, and from head trauma to neurodegenerative diseases. Most exciting is the realization that beliefs concerning a high-fat diet making people fat and dyslipidemic have been proven false. Researchers are rediscovering that ketone bodies are not necessarily bad and that glucose is not necessarily good. A whole new era of metabolic research has opened up. It is not completely clear where it will lead, but its promise is exciting".
(KD). Its increasing use in children with difficult-to-control seizures has opened new vistas for these children and also for our understanding of epilepsy. Its potential use in adults by using a less restrictive Atkins diet may make a difference to this population as well. The diet’s documented efficacy and tolerability have opened new horizons as it is tried for a variety of ills from brain tumors to migraine, and from head trauma to neurodegenerative diseases. Most exciting is the realization that beliefs concerning a high-fat diet making people fat and dyslipidemic have been proven false. Researchers are rediscovering that ketone bodies are not necessarily bad and that glucose is not necessarily good. A whole new era of metabolic research has opened up. It is not completely clear where it will lead, but its promise is exciting".More information on this subject: Books
: Scientific Studies : Other Websites : Videos : Food Mall Recipe of the day
Lamb Shanks with Horseradish and Rosemary
Ingredients:
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| Food Mall: Lamb |
2 lamb shanks
15ml/1tbsp oil
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
Method:
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.
