Study title and authors:
Low-carbohydrate diet review: shifting the paradigm.
Hite AH, Berkowitz VG, Berkowitz K.
Valerie Goldstein-Berkowitz, 7 West 51st Street, New York, NY 10019;
This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/21586415
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| Books: |
This review examined and compared the safety and the effectiveness of a low carbohydrate diet as an
alternative to a low-fat, high-carbohydrate diet, which is the current standard for weight loss and/or chronic disease prevention.
alternative to a low-fat, high-carbohydrate diet, which is the current standard for weight loss and/or chronic disease prevention.The review found:
(a) In short-term and long-term comparison studies, low carbohydrate diets performed as well as or better than comparable low fat diets with regard to weight loss, cholesterol levels, glucose and insulin response, blood pressure, and other important cardiovascular risk markers in both normal subjects and those with metabolic and other health-related disorders.
(b) The metabolic, hormonal, and appetite signaling effects of carbohydrate reduction suggest an underlying scientific basis for considering it as an alternative approach to the low fat, high-carbohydrate recommendations in addressing overweight/obesity and chronic disease.
Hite concludes: It is time to embrace low carbohydrate diets diets as a viable option to aid in reversing diabetes mellitus, risk factors for heart disease, and the epidemic of obesity.
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Ground Lamb and Pumpkin
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| Food Mall: Ground Lamb |
Ingredients:
1 lb ground lamb
1 zucchini, diced1/2 red onion, diced
2 tbsp fresh parsley, minced
1 tbsp fresh mint, minced
3 cloves garlic, crushed
1 tbsp coconut oil
1/2 tsp sea salt
1 tsp paprika
1 tsp ground cumin
1/2 tsp allspice
Instructions:
Black pepper to taste
Heat oil in a large skillet, add onion and garlic and saute for 1 minute. Add lamb and cook until the lamb is almost done. Add the remaining ingredients, mix well, cover and let simmer together for 2 minutes or until the zucchini is tender but not mushy.
For the pumpkin, use 1 small sugar pumpkin. Cut the pumpkin in 1/2 and remove the seeds (save them to roast)! Place the pumpkin in your pressure cooker with about 2 cups of water and cook for 6-7 minutes.
Scoop out the pumpkin and serve with a sprinkle of cinnamon with the lamb.
| Ground Lamb and Pumpkin |
