The raison d'etre of this website is to provide you with hard scientific information which may help you make informed decisions in your quest for health (so far I have blogged concise summaries of over 1,500 scientific studies and have had three books published).
My research is mainly focused on the effects of cholesterol, saturated fat and statin drugs on health. If you know anyone who is worried about their cholesterol levels and heart disease, or has been told to take statin drugs you could send them a link to this website, and to my statin or cholesterol or heart disease books.
David Evans
Independent Health Researcher
Showing posts with label Ketogenic Diets and Heart Disease. Show all posts
Showing posts with label Ketogenic Diets and Heart Disease. Show all posts
The American Society for Nutritional Sciences J. Nutr. 135:1339-1342, June 2005
Modification of Lipoproteins by Very Low-Carbohydrate Diets1 Jeff S. Volek2, Matthew J. Sharman and Cassandra E. Forsythe Human Performance Laboratory, Department of Kinesiology, University of Connecticut, U-1110, Storrs, CT 06269-1110 2To whom correspondence should be addressed. E-mail: jeff.volek@uconn.edu.
This paper is a review that summarizes the latest studies that have examined the effects of very low carbohydrate diets on cholesterol values and related risk factors for cardiovascular disease.
The review found that very low carbohydrate diets were associated with improvements in thecholesterolprofile to a greater extent than low fat diets.
This post includes a summary of a study published in Current Atherosclerosis Reports Volume 5, Number 6 / November, 2003 476-483 and a recipe for crispy beef with herbs and caraway.
Books:
Study title and authors:
A review of low-carbohydrate ketogenic diets
Eric C. Westman1 , John Mavropoulos1, William S. Yancy Jr.1 and Jeff S. Volek1
(1) Department of Medicine, Duke University Medical Center, Suite 200-B Wing, 2200 West Main Street, Box 50, 27705 Durham, NC, USA
1.3kg/3lb lean beef silverside, topside or sirloin joint
45ml/3tbsp dried marjoram
15ml/1tb caraway seeds, finely crushed
6 garlic cloves, peeled and crushed
90ml/6tbsp olive oil
Salt and freshly milled black pepper
Method:
1.Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
2.In a small bowl mix together the marjoram, caraway seeds, garlic, olive oil and seasoning.
3.Place the joint on a board, score the skin and rub the herb mixture over the joint, Cover and marinate in the refrigerator for 1-2 hours.
4.Place the joint on a rack in a roasting tin and open roast for the preferred calculated cooking time, basting occasionally with any rich beefy juices. Cover the joint with foil if browning too quickly.
This post includes a summary of a paper published in The Journal of Clinical Endocrinology & Metabolism Vol. 88, No. 4 1617-1623 and a recipe for tuna salad.
Books:
Study title and authors:
A Randomized Trial Comparing a Very Low Carbohydrate Diet and a Calorie-Restricted Low Fat Diet on Body Weight and Cardiovascular Risk Factors in Healthy Women
Bonnie J. Brehm, Randy J. Seeley, Stephen R. Daniels and David A. D’Alessio
University of Cincinnati and Children’s Hospital Medical Center, Cincinnati, Ohio 45221
Based on the data, a very low carbohydrate diet is more effective than a low fat diet for short-termweight lossand, over 6 months, is not associated with deleterious effects on important cardiovascular risk factors in healthy women.
1 handful of sweet yellow onion, chopped
1 handful of carrot, chopped
3 heaping teaspoons of mayonnaise
1-2 teaspoons of spicy brown mustard
Garlic powder
Salt
Directions:
Add tuna to a mixing bowl. Add a handful of chopped onion, a handful of chopped carrots, an entire chopped apple, 3 heaping teaspoons of mayonnaise, 1-2 teaspoons of mustard, and then mix well. Taste and add garlic powder and salt to taste. Mix and taste again. Add more spices, mayonnaise, or mustard as needed to get the taste and consistency you like.
This post contains a summary of a paper published in the American Journal of Clinical Nutrition Vol. 86, No. 2, 276-284, August 2007 and a recipe for chicken wings with guac dip.
Study title and authors: Low-carbohydrate nutrition and metabolism
Eric C Westman, Richard D Feinman, John C Mavropoulos, Mary C Vernon, Jeff S Volek, James A Wortman, William S Yancy and Stephen D Phinney
Books:
From the Department of Medicine, Duke University Medical Center, Durham NC (ECW, JCM, and WSY); the Department of Biochemistry, SUNY Downstate Medical Center, Brooklyn, NY (RDF); private practice, Lawrence, KS (MCV); the Human Performance Laboratory, Department of Kinesiology, University of Connecticut, Storrs, CT (JSV); the First Nations and Inuit Health Branch, Health Canada, Vancouver, Canada (JAW); the Center for Health Services Research, Durham Veterans Affairs Medical Center, Durham, NC (WSY); and the Department of Medicine (Professor Emeritus), University of California, Davis, Davis, CA (SDP)
Westman reviewed 93 articles regarding the role of nutrition and diet in the epidemic of obesity and type 2 diabetes.
He found: (a) The traditional diets of many preagricultural peoples were relatively hat in fat and low in carbohydrate. However when modern foods such as flour and sugar were introduced these people suffered many health problems.
(b) Also before the discovery of insulin, the removal of carbohydrates such as sugar and flour from the diets of diabetics was found to be a successful method of controlling diabetes.
(c) The nutrient proportions of the diets reviewed by Westmen were aroud 70 - 75% fat, 15 - 20% protein and 5 -10% carbohydrate. These diets had the following effects:
(i) They herald a spontaneous reduction in calorie intake which leads to weight loss.
(ii) The bad high insulin levels were lowered.
(iii) The bad high blood sugar levels were lowered.
(iv) The bad triglyceride levels were lowered.
(v) The good high density lipoprotein (HDL) cholesterol levels were raised.
This review revealed that high fat/low carbohydrate diets may be the preferred choice for diabetics and weight loss as well as for general health.
◦butter
◦2 t garlic powder
◦2 t chili powder
◦1 1/2 t salt
◦1 t smoked paprika
◦1 t regular paprika
◦1/4 t cayenne pepper
For the Guac Dip:
◦2 avocados
◦1 lime, juiced
◦1 handful cilantro, chopped
◦chili garlic sauce, to taste
◦salt
Method:
Move the oven rack to the upper-middle part of the oven. Place the oven on broil.
Mix the spices together. Coat the wings in the spice mix along with a few tablespoons of butter (melted). Place the wings, skin side down, on a baking sheet. Broil for about 12 minutes on this side, until crispy. Use a pair of tongs to flip over the wings to skin-side up. Continue to broil for about 20 minutes, until the skin is super crispy.
For the Guac Dip:
Blend all ingredients together in a food processor, or just use a fork to smash everything together.
This post includes a synopsis on a study published in the J Nutr. 2004 Apr;134(4):880-5 and a recipe for tender braised brisket with carmelized onions and tomatoes.
Study title and authors: Very low-carbohydrate and low-fat diets affect fasting lipids and postprandial lipemia differently in overweight men.
Sharman MJ, Gómez AL, Kraemer WJ, Volek JS.
Department of Kinesiology, University of Connecticut, Storrs, CT 06269-1110, USA.
The subjects on the low carbohydrate diet had agreater weight loss.The low carbohydrate diet also improved the mens cholesterol profile. There was a decrease in triglycerides and blood sugar, and in increase in LDL cholesterol particle size. All these factors give protection from heart disease. Seehere,hereandhere
Since triglyceride levels and the size of the LDL particles (smaller being worse) are a lot more important than total cholesterol or LDL in determining cardiovascular disease risk, low-carb clearly performed better here than the low-fat diet.
Tender Braised Brisket with Carmelized Onions and Tomatoes
4 servings
Ingredients: Food Mall: Beef Brisket
2 pounds beef brisket
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons oil
2 white or yellow onions, sliced
4 celery stalks, sliced
4 garlic cloves, roughly chopped
1/4 cup apple cider vinegar
1 tablespoon dried parsley
One 28-ounce can diced or whole tomatoes or 3 cups chopped fresh tomatoes with juice
1-2 cups beef stock
Instructions:
Preheat oven to 350 degrees.
Season brisket with salt and pepper. Over medium-high heat, add oil to either a Dutch oven or a skillet. Brown the brisket on each side, 8-10 minutes total. Set the meat aside.
Return brisket to the Dutch oven, or transfer everything into an oven-proof dish that is large enough to hold the meat and vegetables. (You can also transfer the ingredients into a slow cooker at this point, instead of using the oven).
Braise in the oven, covered with a lid or tight foil, for 2 1/2 hours or until the meat is tender enough that it easily pulls apart with a fork.
profile to a greater extent than low fat diets.
Wortman, William S Yancy and Stephen D Phinney 
improved the mens cholesterol profile. There was a decrease in triglycerides and blood sugar, and in increase in LDL cholesterol particle size. All these factors give protection from heart disease. See
: 
