Low-carbohydrate diet in type 2 diabetes leads to improvement of bodyweight and blood sugar levels

This post includes a summary of a study published in Nutrition & Metabolism 2006, 3:22 and a recipe for spice-crusted chicken breast.

Study title and authors:

Low-carbohydrate diet in type 2 diabetes. Stable improvement of bodyweight and glycemic control during 22 months follow-up

Jørgen Vesti Nielsen and Eva Joensson
Department of Medicine, Blekingesjukhuset, Karlshamn. 37480 Karlshamn, Sweden

This study can be accessed at: http://www.nutritionandmetabolism.com/content/3/1/22
 
The study found that a low carbohydrate diet had a positive lasting effect on bodyweight and blood sugar control for obese patients with type 2 diabetes.

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

Recipe of the day

Spice-Crusted Chicken Breast

Ingredients:

1 tbsp ground coriander

Food Mall: Chicken Breasts

1 tbsp ground cumin

1 tsp freshly ground black pepper
4 boned and skinned chicken breast halves
2 tsp olive oil

Instructions:
In a small dry skillet, over medium heat, toast coriander, cumin and pepper, stirring, for 45 seconds or until aromatic. Transfer to a small bowl and set aside. Preheat broiler. Lightly oil a broiler rack or coat it with cooking spray. Place chicken breasts between two pieces of plastic wrap; flatten the meat slightly with a rolling pin. Brush both sides of the chicken with oil, then coat with spice mixture and place on broiler rack.
Broil until the chicken is no longer pink in the center, four to five minutes per side.

Spice-Crusted Chicken Breast