Study title and authors:
Exercise prevents the accumulation of triglyceride-rich lipoproteins and their remnants seen when changing to a high-carbohydrate diet.
Koutsari C, Karpe F, Humphreys SM, Frayn KN, Hardman AE.
Human Muscle Metabolism Research Group, Loughborough University, Loughborough, UK.
This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/11557682
Healthy postmenopausal women aged 51 to 66 years either: Books:
(1) A low-carbohydrate diet (35%, 50%, and 15% energy from carbohydrate, fat, and protein,
respectively); (2) A high-carbohydrate diet (corresponding values 70%, 15%, and 15%)
The study revealed that:
(a) (Bad) triglyceride levels were higher after the high-carbohydrate diet than after the low-carbohydrate diet.
(b) Concentrations of (the bad) apolipoproteins apoB-48 and apoB-100 were significantly higher after the high-carbohydrate
diet.High trigylceride and apoB levels may lead to heart disease. See here and here.
More information on this subject: Books 
Recipe of the day
Sweet and Spicy Grilled Kale with Ginger Steak
Ingredients:
1 1/2 pounds flank steak (although any type of steak will work with this marinade)
1 large piece of ginger root, roughly chopped
1/2 cup tamari2 tablespoons lemon juice
2 bunches of kale
2 cans of coconut milk
2 tablespoons tamari
2 tablespoons lemon juice
1 teaspoon red pepper flakes, or more to taste
Instructions:
Place steak in a bowl or sealed bag and cover with the ginger, garlic, tamari and lemon juice. Marinate for 4 hours in the refrigerator, flipping steak occasionally.
Pull the kale leaves from the stems (they are too chewy). Tear kale leaves in half, or larger leaves into thirds.
Heat the coconut milk on the stove until it is just about to begin simmering, then turn off the heat and add tamari and lemon juice. Pour the coconut milk over the kale leaves. Marinate in the refrigerator for 4 hours, stirring kale occasionally.
Heat the grill to high heat. Grill kale leaves 1-2 minutes on each side, until the leaves are wilted and slightly singed around the edges. Remove from the grill and sprinkle red pepper flakes on top. Chop the kale into smaller pieces if you like, as larger pieces of kale can sometimes be a bit chewy even after grilling.
Grill the steak 6-8 minutes a side. Let the steak rest 5 minutes before cutting into it.
Serve with kale leaves on the side.
Recipe of the day
Sweet and Spicy Grilled Kale with Ginger Steak
Ingredients:
1 1/2 pounds flank steak (although any type of steak will work with this marinade)
1 large piece of ginger root, roughly chopped
2-3 garlic cloves, roughly chopped Food Mall:
Flank Steak
Flank Steak1/2 cup tamari2 bunches of kale
2 cans of coconut milk
2 tablespoons tamari
2 tablespoons lemon juice
1 teaspoon red pepper flakes, or more to taste
Instructions:
Place steak in a bowl or sealed bag and cover with the ginger, garlic, tamari and lemon juice. Marinate for 4 hours in the refrigerator, flipping steak occasionally.
Pull the kale leaves from the stems (they are too chewy). Tear kale leaves in half, or larger leaves into thirds.
Heat the coconut milk on the stove until it is just about to begin simmering, then turn off the heat and add tamari and lemon juice. Pour the coconut milk over the kale leaves. Marinate in the refrigerator for 4 hours, stirring kale occasionally.
Heat the grill to high heat. Grill kale leaves 1-2 minutes on each side, until the leaves are wilted and slightly singed around the edges. Remove from the grill and sprinkle red pepper flakes on top. Chop the kale into smaller pieces if you like, as larger pieces of kale can sometimes be a bit chewy even after grilling.
Grill the steak 6-8 minutes a side. Let the steak rest 5 minutes before cutting into it.
Serve with kale leaves on the side.
