XLV. PROLONGED MEAT DIETS WITH A STUDY OF KIDNEY FUNCTION AND KETOSIS.
BY WALTER S. MCCLELLAN AND EUGENE F. Du BOIS. (J. Biol. Chem. 87: 651-668, July 1930).
(From the Russell Sage Institute of Pathology in AjZiation with the Second Medical (Cornell) Division of Bellevue Hospital, New York.)
The paper can be accessed at: http://www.jbc.org/content/87/3/651.full.pdf+html
Two men completed a year long regime of eating a meat only diet. At the end of the trial both men had shed excess weight and were in better health
than 
at the start of the trial. Stefansson had suffered from gingivitis, which cleared up entirely during the meat diet. Interestingly, Andersen reported that his hair stopped falling out shortly after the meat diet was started; Stefansson also noted his hair started growing thicker and his scalp was healthier. Blood pressure did not increase in either subject. Stefansson's blood pressure remained at 105/70 mm. throughout the study, while that of Andersen decreased from 140/80 to 120/80 mm. More information on this subject: Books
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Recipe of the day
Cinnamon-Spiced Ribeye Steak with Carrots and Squash
Ingredients:
Ribeye steak (3/4 pound is enough for two)
1 large carrot (or a bunch of baby carrots)
1 large yellow squash
1 medium sweet yellow onion
Coconut oil
Ground cinnamon
Garlic powder
Black pepper
Salt
Directions:
Chop onion, carrots, and squash into bite-sized pieces. Melt two tablespoons of coconut oil over medium heat in a wok. Add onion and stir-fry until it begins to soften. Add carrots and squash. Add salt, garlic powder, and black pepper to taste. Stir ingredients well. Cover and let cook for about 10 minutes, stirring occasionally.
Pre-heat non-stick grill pan or skillet over medium heat. Season both sides of the ribeye steak with a dusting of salt, garlic powder, and ground cinnamon. Don’t be shy with the cinnamon. It really is good, so lay it on generously. Lay the meat in the dry pan and let it sear undisturbed for 4 minutes on the first side. Turn and sear the other side for at least 4 minutes. Evaluate doneness by how much pink is showing in the side of the searing meat.
Note: Searing meat is a technique for keeping juices inside where you can enjoy them as you eat. Puncturing meat with a fork to turn it lets valuable juice escape. That’s why using tongs to turn meat is a good idea.
