Diabetics and non diabetics on a higher fat/low carbohydrate diet lose over 3 times as much weight as those on a "healthy-eating" (high carbohydrate/lower fat) diet

This post includes a synopsis of a study published in Diabetic Medicine 2007 Dec;24(12):1430-5 and a recipe for Tomato, chili pepper, and sweet onion frittata.

Study title and authors:
A low-carbohydrate diet is more effective in reducing body weight than healthy eating in both diabetic and non-diabetic subjects.

Dyson PA, Beatty S, Matthews DR.

Books:

Oxford Centre for Diabetes, Endocrinology and Metabolism, Churchill Hospital, Oxford, UK. pam.dyson@orh.nhs.uk

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/17971178

This study of 13 diabetic and 13 non diabetic subjects evaluated whether a low carbohydrate diet could allow diabetic and non diabetic subjects to lose weight.

Subjects followed either a higher fat/low carbohydrate diet or a "healthy eating" (higher carbohydrate/lower fat) diet following Diabetes UK nutritional recommendations.

After 3 months both diabetics and non diabetics on the low carbohydrate diet lost over 3 times as much weight as those on the "healthy-eating" (high carbohydrate) diet.

Obesity is linked to diabetes so the weight reducing higher fat/low carbohydrate diet is more effective at treating diabetes than the Diabetes UK "healthy eating" diet.

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

Recipe of the day

Tomato, Chili Pepper, and Sweet Onion Frittata

Ingredient list:
1 10-ounce can of diced tomatoes and chilies

Food Mall: Eggs

Three fresh eggs

Sweet yellow onion
Garlic powder
Black pepper
Dried cilantro
Salt
Extra virgin olive oil

Directions:
Pre-heat oven to 350 degrees. Chop enough onion to cover the bottom of a small frying pan. Open can and transfer tomatoes and chilies to an air-tight container to refrigerate leftovers. Crack three eggs into a small mixing bowl. Add salt, black pepper, garlic powder, and dried cilantro to taste. I’ve been on a cilantro-kick lately and have been adding it heavily. Stir with a fork or whisk to mix well.

Heat one tablespoon of oil in the bottom of a small frying pan over medium heat on the stove top. Add onion and let cook in the hot oil. Add tomatoes and chilies to the frying pan using a fork or slotted spoon to reduce the transfer of liquid. I need 2 fork full’s to cover the surface of the skillet. Let the mixture cook a bit, and then pour eggs over the vegetables and let cook until the edges begin to brown and can be edged away from the sides of the pan with a spatula (one or two minutes). Move the frying pan to the oven and let bake about six minutes until the eggs set fully and the top becomes firm to the touch. When done, remove from the oven and transfer to a plate.

Tomato, Chili Pepper, and Sweet Onion Frittata