Study title and authors:
A randomized controlled trial on the efficacy of carbohydrate-reduced or fat-reduced diets in patients attending a telemedically guided weight loss program.
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| Books: |
Frisch S, Zittermann A, Berthold HK, Götting C, Kuhn J, Kleesiek K, Stehle P, Körtke H.
Klinik für Thorax- und Kardiovaskularchirurgie, Herzzentrum NRW, Ruhr Universität Bochum, Bad Oeynhausen, Germany. sfrisch@hdz-nrw.deThis paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/19615091
The study revealed that the carbohydrate-reduced diet was more beneficial with respect to weight loss
and cardiovascular risk factors compared to the fat-reduced diet.Subjects lost 34% more weight on the low carb diet compared to the low fat diet.
More information on this subject: Books
: Scientific Studies : Other Websites : Videos : Food Mall Recipe of the day
Chicken and Chard
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| Food Mall: Boneless Chicken Breasts |
Ingredients:
2 tablespoons coconut oil
5 garlic cloves, minced½ red onion, diced
2 bunches of rainbow chard, roughly choped
1.5 lbs boneless chicken breasts, cut into bite size pieces
1 – 4oz can of roasted diced green chile’s
1 teaspoon ground cumin
1/8 teaspoon of ground all spice
Sea salt and black pepper to taste
Small handful of raisins and raw sliced almonds for garnish
Instructions:
In a large wok or skillet heat the coconut oil over medium heat. Add the onions and saute until they start to turn translucent. Add the chicken and cook for 3-5 minutes or until almost cooked through. Add the garlic and saute together with the chicken and onions for another 2-3 minutes. Add the salt, pepper, cumin, allspice, and the can of chile’s and mix well. Add the chard and cook until the chard is wilted, about another 3-4 minutes. Serve with a sprinkle of raisins and almonds.
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| Chicken and Chard |
