Study title and authors:
School of Applied Sciences, RMIT University, Melbourne, Victoria, Australia.
This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/17448569
The study compared the effect of an experimental low glycemic-load diet with a conventional high glycemic-load diet on acne.
It found that patients on a low glycemic-load diet had 8.1% fewer acne lesions than the patients on the high glycemic-load diet.
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Recipe of the day
Lamb Noisettes with Lemon and Rosemary Jus
|Food Mall: Loin Lamb Chops|
15-30ml/1-2tbsp cider vinegar
Grated zest of 1 lemon
Juice of ½ lemon
Salt and freshly milled black pepper
Watercress and Pink Grapefruit Salad:
2 x 85g packs fresh watercress or 2 large bunches, trimmed
2 pink grapefruits, peeled and segmented
1 small bunch freshly chopped chives
For the Vinaigrette dressing:
45ml/3tbsp olive oil
15ml/1tbsp white wine vinegar
1.Place the noisettes into a large shallow dish. Mix together 3 tbsp olive oil, rosemary, cider vinegar, and lemon zest and juice. Season and pour over the noisettes. Cover and refrigerate for 2-3 hours.
2.Preheat the oven to Gas Mark 6, 200°C, 400°F.
3.Heat the remaining oil in a large pan, remove the lamb from the marinade (reserve for later) and sear for 2-3 minutes, turning once until brown on both sides.
4.Transfer to a hot roasting tin, add a little of the marinade mixture and cook for a further 8-10 minutes according to how pink you like your lamb.
5.Place the salad ingredients into a large salad bowl. Place the dressing ingredients into a screw-topped jar, season and shake until combined. Pour over the salad.
6.Arrange the noisettes onto a plate, garnish with extra rosemary and spoon over the jus from the roasting tin.