Study title and authors:
Effect of a High Saturated Fat and No-Starch Diet on Serum Lipid Subfractions in Patients With
Documented Atherosclerotic Cardiovascular Disease
Documented Atherosclerotic Cardiovascular Disease |
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JAMES H. HAYS, MD; ANGELA DISABATINO, RN, MS; ROBERT T. GORMAN, PHD; SIMI VINCENT, PHD, MD; AND MICHAEL E. STILLABOWER, MD
From Cardiology Research, Christiana Care Health Services, Inc, Newark, Del. Research grant funding by the Department of Medicine at Christiana Care Health Services, Inc.This paper can be accessed at: http://www.mayoclinicproceedings.com/content/78/11/1331.full.pdf
Twenty-three patients obese nondiabetic patients with cardiovascular disease participated in a 6-week trial to determine the effects of a high saturated fat and avoidance of starch diet (HSF-SA), on weight loss and cholesterol levels.
Also fifteen obese patients with polycystic ovary syndrome and 8 obese patients with reactive hypoglycemia were monitored during an HSF-SA diet for 24 and 52 weeks, respectively.
The study found:
(a) Patients with cardiovascular disease lost 5.2% of their bodyweight.
(b) Dangerous triglyceride levels decrased.
(c) Dangerous very low density lipoprotein (VLDL) levels decreased.
(d) Low density level lipoproteins (LDL) changed from (the bad) small and dense type to the more healthy large and fluffy type.
(e) Patients with polycystic ovary syndrome lost 14.3% of their bodyweight and patients with reactive hypoglycemia lost 19.9% of their bodyweight at 24 and 52 weeks, respectively, without any adverse effects on their lipoprotein levels.
The high saturated fat diet improved the cholesterol profile of the patients, and they also experienced a substantial weight loss.
More information on this subject: Books
: Scientific Studies : Websites : Videos : Food Mall Recipe of the day
Asian beef heart stir-fry
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| Food Mall: Beef Heart |
Ingredients:
•Cooking fat, tallow is perfect here
•1 beef heart;
•1 1/2 cups green or yellow zucchini;
•1 tsp grated ginger;•Juice of 1 lime;
•Fresh cayenne pepper to taste;
•Thinly sliced chilli for garnishing;
Technique:
Cut your heart into bite-sized cubes after having removed the fat and connective tissues. Heat your wok and stir-fry the heart in cooking fat. Remove the heart from the wok and set aside. Reheat the wok and stir-fry the zucchini with more fat for 1 minute or 2. Add the ginger, lime juice, cayenne pepper and return the heart cubes to the wok. Stir-fry for another minute to blend all the flavors together and bring out the flavors of the ginger and cayenne pepper. Serve garnished with sliced chilli.
