Heart disease risk factors are increased by a diet low in fat and high in carbohydrate

This post features a synopsis on a study published in Circulation 2000;102:1886 and a recipe for garlic pulled pork.

Study title and authors:
VLDL, Apolipoproteins B, CIII, and E, and Risk of Recurrent Coronary Events in the Cholesterol and Recurrent Events (CARE) Trial
Frank M. Sacks, MD; Petar Alaupovic, PhD; Lemuel A. Moye, MD, PhD; Thomas G. Cole, PhD; Bruce Sussex, MD; Meir J. Stampfer, MD, DPH; Marc A. Pfeffer, MD, PhD; Eugene Braunwald, MD
From the Department of Nutrition, Harvard School of Public Health, Boston, Mass (F.M.S., M.J.S.); the Department of Medicine, Harvard Medical School and Brigham and Women’s Hospital, Boston, Mass (F.M.S., M.J.S., M.A.P., E.B.); Oklahoma Medical Research Foundation, Oklahoma City (P.A.); University of Texas School of Public Health, Houston (L.A.M.); Washington University School of Medicine, St Louis, Mo (T.G.C.); and Memorial University of Newfoundland, St John, Newfoundland, Canada (B.S.).

This study can be accessed at: http://circ.ahajournals.org/cgi/content/short/102/16/1886

                                                                                                                                           Amazon:

Measurements of  VLDL–apolipoprotein (apo) B, VLDL cholesterol and apoCIII were compared in patients who had either a heart attack or coronary death, with those in patients who did not have a cardiovascular event in 5 years of follow-up.

All factors, when elevated, (1)VLDL–apolipoprotein (apo) B, (2)VLDL cholesterol and (3)apoC-III were associated with heart disease.

All these elevated heart disease factors are associated with a diet low in fat and high in carbohydrate.
VLDL–apolipoprotein (apo) B See here
VLDL cholesterol see here
apoC-III See here

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



Recipe of the day

Garlic Pulled Pork
                                                                                                                                  Buy online:

Ingredients:                 

■1 pork shoulder cut (butt or picnic), weighing 3-4 pounds
■1-2 tablespoons kosher salt
■1/2 teaspoon cumin
■1 teaspoon of black pepper
■1-2 tablespoons of granulated garlic or garlic powder
■optional: 6 fresh garlic cloves, peeled
■The juice of one lime (or sour orange, if you can get one)
■1 onion
■1 bay leaf

Instructions:
Mix together salt, cumin, black pepper and granulated garlic.

Juice the lime over the seasonings and rub the mixture all over the pork.

If you love garlic as much as Pat does, you might want to use fresh garlic, too. Use a knife to slice six thin cuts in the pork and push each clove securely inside each cut. You don’t want the fresh garlic to fall out and touch the cooking vessel or it will burn and affect the flavor of the meat.

The meat should sit out of refrigeration a half hour before you put it in the oven. This ensures that it will cook evenly throughout. If you want to let the meat marinate in the rub longer than this, put it in the fridge for an hour or even overnight.

When you’re ready to cook, preheat the oven to 250 degrees Fahrenheit. Place the roast in a pan with one sliced onion and a bay leaf. Cover and roast for three to four hours, or until the middle of the roast reads about 190 degrees and falls apart easily when pulled with a fork.

Let the roast rest for twenty minutes or so, then uncover. You’ll notice a lot of liquid at the bottom. Use it as a sauce for the meat, which you will now viciously attack with two forks. It’ll fall apart pretty readily, and you’ll get the idea of the shredding method after a couple of pulls. Enjoy!