Study title and authors:
Effects of Varying Carbohydrate Content of Diet in Patients With Non—Insulin-Dependent Diabetes Mellitus
This paper can be accessed at: http://jama.ama-assn.org/content/271/18/1421.abstract
The objective of the study was to determine the effects of a diet high in carbohydrate versus a diet high in fat on blood sugar and cholesterol values in patients with diabetes. 42 patients were involved in the study and they received a diet of either:
(i) 55% carbohydrate, 30% fat (high carbohydrate diet)
(ii) 40% carbohydrate 45% fat (high fat diet)
The study found that:
(a) The high carbohydrate diet increased (bad) triglyceride levels by 24% compared to the high fat diet.
(b) The high carbohydrate diet increased (bad) very low-density lipoprotein cholesterol (VLDL) levels by 23% compared to the high fat diet.
(c) The high carbohydrate diet increased (bad) daylong insulin levels by 9% compared to the high fat diet.
Garg aptly comments that the results of the high carbohydrate diet "may not be desirable" because:-
High triglyceride levels are associated with non alcoholic fatty liver disease, heart failure, diabetes and heart disease.
High, very low-density lipoprotein cholesterol (VLDL) levels are associated with diabetes, heart disease and stroke.
High insulin levels are associated with heart disease, cancer, high blood pressure and obesity.
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Recipe of the day
Sausages with parsnip mash and mushrooms
|Food Mall: Sausages|
•2 lb parsnip, coarsely chopped;
•2 tsp cooking fat;
•5 tbsp butter or ghee;
•1 lb button mushrooms;
•1/2 cup coconut milk or heavy cream;
•2 tbsp chopped fresh oregano;
•Pinch of nutmeg;
•Salt and pepper to taste;
1.Boil the parsnips for about 15 minutes, until soft.
2.Drain the water, add half the butter, the coconut milk or heavy cream, a pinch of nutmeg and salt and pepper to taste and mash well with a potato masher. You can also use a food processor for convenience. Reserve the mashed parsnips in the covered pot so they stay warm.
3.Heat a large skillet over medium heat and cook the sausages in a large skillet with the cooking fat for about 15 minutes, turning occasionally.
4.Set the sausages aside and add the mushrooms to the already hot skillet with the other half of the butter. Cook until well browned, about 5 minutes and add the chopped oregano.
5.Serve the mashed parsnips covered with the sausages, mushrooms and all the drippings.
|Sausages with Parsnip Mash and Mushrooms|