Study title and authors:
Plasma glucose, insulin and lipid responses to high-carbohydrate low-fat diets in normal humans*1
Ann M. Coulstonb, a, George C. Liub, a and Gerald M. Reaven, a, b,
a Department of Medicine, Stanford University School of Medicine, Palo Alto, California, USA.
b Veterans Administration Medical Center, Palo Alto, California, USA.
Corresponding author. Address reprint requests to Dr. Gerald M. Reaven, Department of Medicine, Geriatric Research, Education and Clinical Center, Rm. 182B, Veterans Administration Medical Center, 3801 Miranda Avenue, Palo Alto, CA 94304.
*1 Supported in part by the Research Services of the Veterans Administration, the General Clinical Research Centers Branch of the NIH (RR-70) and by NIH Grant HL-08506.
This paper can be accessed at: http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6WN4-4CCGG5X-3Y&_user=10&_coverDate=01%2F31%2F1983&_rdoc=11&_fmt=high&_orig=browse&_origin=browse&_zone=rslt_list_item&_srch=doc-info(%23toc%236952%231983%23999679998%23501474%23FLP%23display%23Volume)&_cdi=6952&_sort=d&_docanchor=&_ct=19&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=cfb20afb33cf393efbbc11771323eda7&searchtype=a
The study investigated the effects of two diets. One at 40% carbohydrate of calories (Lower Carb), the other at 60% carbohydrate of calories (Higher Carb). Insulin, triglyceride (TG) and high density lipoprotein (HDL)-cholesterol concentrations were analysed. Books:
(b) (Bad) Insulin levels were increased on the higher carb diet.
(c) (Good) HDL-cholesterol concentrations were decreased on the higher carb diet.
The authors conclude: "These results indicate that high-carbohydrate diets lead to changes in insulin, TG, and HDL-cholesterol concentrations which have been associated with an increase in incidence of coronary artery disease".
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Recipe of the day
2 T coconut oil Food Mall: Boneless Lamb
3 cloves of garlic
2 tsp curry powder
1 tsp salt
1/2 c broth
1 c coconut milk
Cut the onion into large pieces and chop the carrots into 1-inch lengths, set aside.
Melt the coconut oil in a large pot and brown the meat. Remove the meat and set aside, leaving the fat in the pan.
Saute the onions on mediumuntil they soften, about 10 minutes. Then add the garlic, ginger, and curry powder and saute a little longer. Add the carrots and continue to stir to coat them with the spice mixture.
Pour in the stock and scrape up any brown bits that are still stuck to the bottom of the pan from browning the meat. Pour in the coconut milk and bring to a simmer.
Add the meat back in and simmer for 30 minutes.