Low carbohydrate diets diets are a viable option in reversing diabetes mellitus, heart disease, and the epidemic of obesity

This post includes a synopsis of a paper published in Nutrition in Clinical Practice 2011 Jun;26(3):300-8 and a recipe for ground lamb and pumpkin.

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

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.

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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Recipe of the day

Ground Lamb and Pumpkin

Food Mall: Ground Lamb

Ingredients:

1 lb ground lamb

1 zucchini, diced
1/2 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



Review finds that very low carbohydrate diets were associated with improvements in the cholesterol profile to a greater extent than low fat diets

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 can be accessed at: http://jn.nutrition.org/cgi/content/abstract/135/6/1339
 
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 the cholesterol profile to a greater extent than low fat diets.

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Diets with increased protein and reduced carbohydrates shown to improve weight loss, cholesterol values, heart disease, metabolic syndrome, and type 2 diabetes

This post includes a summary of a paper published in the American Journal of Clinical Nutrition Vol. 87, No. 5, 1571S-1575S, May 2008 and a recipe for pork loin and butternut squash stew.

Study title and authors:

Books:

Protein in optimal health: heart disease and type 2 diabetes1,2,3,4

Donald K Layman, Peter Clifton, Mary C Gannon, Ronald M Krauss and Frank Q Nuttall

1 From the Department of Food Science and Human Nutrition, University of Illinois, Urbana, IL (DKL); CSIRO Health Sciences and Nutrition, Adelaide, Australia (PC); the Department of Veterans Affairs Medical Center, Minneapolis, MN (MCG and FQN); and the Children's Hospital Oakland Research Institute, Oakland, CA (RMK)

This paper can be accessed at: http://www.ajcn.org/cgi/content/abstract/87/5/1571S
 
Diets with increased protein and reduced carbohydrates have been shown to improve weight loss, cholesterol values, heart disease, metabolic syndrome, and type 2 diabetes.

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Recipe of the day

Pork Loin and Butternut Squash Stew

Ingredients:

2.5 lbs pork loin chops, cubed

2 leeks, trimmed and sliced

4 celery stalks, chopped

Food Mall: Pork Loin Chops

2 shallots, diced

7-10 garlic cloves, thinly sliced
4 cups cubed butternut squash
2 teaspoons garam masala
2 teaspoons sea salt
1 ½ teaspoons fresh squeezed lemon juice
¼ cup coconut milk
1 cup chicken broth

Instructions:
Place the chopped veggies and cubed pork into your slow cooker. Cover with the spices and pour in the coconut milk, chicken broth, and lemon juice. Mix well and cook for either 5 hours on high or 7 hours on low.

Pork Loin and Butternut Squash Stew

High fat, carbohydrate restricted diet can effectively be used as a first-line diet therapy to rapidly improve features of Metabolic syndrome and heart disease risk

This study was published in the Journal of Nutrition Vol. 139, No. 9, 1667-1676, September 2009

Study title and authors:

Carbohydrate Restriction, as a First-Line Dietary Intervention, Effectively Reduces Biomarkers of Metabolic Syndrome in Emirati Adults1,2

Taif Al-Sarraj3, Hussein Saadi5, Mariana C. Calle3, Jeff S. Volek4 and Maria Luz Fernandez3,*

3 Department of Nutritional Sciences and 4 Department of Kinesiology, University of Connecticut, Storrs, CT 06269; and 5 Department of Internal Medicine, Faculty of Medicine and Health Sciences, United Arab Emirate University, Al-Ain, United Arab Emirates

This paper can be accessed at: http://jn.nutrition.org/cgi/content/abstract/139/9/1667

The author notes that the prevalence of diabetes in the United Arab Emirates is among the highest world-wide and that Metabolic Syndrome predisposes individuals to diabetes; therefore, any dietary interventions that may alleviate Metabolic Syndrome may help to prevent the onset of diabetes. 

The study evaluated whether a high fat/carbohydrate-restricted diet could effectively be used to improve the characteristics of Metabolic Syndrome. 

The study included 39 participants (14 men, 25 women) aged 18–50, who were classified with Metabolic Syndrome. For 6 weeks they all followed a high fat/low carbohydrate diet and then. Then for an additional 6 weeks 19 switched to the American Heart Association diet, whilst 20 continued on the high fat/low carbohydrate diet.

The diets comprised of:

(i) 20–25% carbohydrate, 50–55% fat, 25–30% protein (high fat/low carbohydrate diet)

(ii) 55% carbohydrate, 25–30% fat, 15–20% protein (American Heart Association diet)

After 6 weeks on the high fat/low carbohydrate diet the following was observed:

(a) Decreased body weight of 13%.

(b) Decreased waist circumference of 4.5%.

(c) Decreased body fat of 10.6%.

(d) Decreased triglycerides of 38.7%.

(e) There were also significant decreases in blood glucose, blood pressure and other inflammatory markers.

After 12 weeks:

(f) Those who continued on the high fat/low carbohydrate diet had larger decreases in all the above risk factors than those who switched to the higher carbohydrate/lower fat American Heart Association diet.

(g) The beneficial high density lipoprotein (HDL) cholesterol was increased by 7.22%  in those who continued with the high fat/low carbohydrate diet for 19 weeks, whereas the HDL decreased by 3% in those who switched to the American Heart Association diet.

The results from this study suggest that the high fat/low carbohydrate diet is more effective than the low fat/ high carbohydrate American Heart Association diet in combating Metabolic Syndrome. As Metabolic Syndrome leads to diabetes; therefore the high fat/low carbohydrate diet is an effective diet therapy to combat diabetes.

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Diabetes patients health benefits from a high fat/low carbohydrate diet

This post contains a summary of a paper published in the Annals of Internal Medicine March 15, 2005 vol. 142 no. 6 403-411 and a recipe for harvest frittata.

Study title and authors:
Effect of a Low-Carbohydrate Diet on Appetite, Blood Glucose Levels, and Insulin Resistance in Obese Patients with Type 2 Diabetes

DVD:

Guenther Boden, MD; Karin Sargrad, MS, RD, CDE; Carol Homko, PhD, RN, CDE; Maria Mozzoli, BS; and T. Peter Stein, PhD

From Temple University School of Medicine, Philadelphia, Pennsylvania, and University of Medicine and Dentistry of New Jersey School of Osteopathic Medicine, Stratford, New Jersey.

This paper can be accessed at: http://www.annals.org/content/142/6/403.abstract       

The objective of the study was to determine effects of a strict high fat/low carbohydrate diet on body weight, hemoglobin A1C levels, insulin sensitivity and triglyceride levels in 10 obese patients with type 2 diabetes. The study lasted for 3 weeks. In the fist week the patients followed their usual diet and for the following 2 weeks they had the strict low carbohydrate diet.

The diets comprised of:

• 39% carbohydrate, 18% protein, 43% fat (Normal diet)
• 4% carbohydrate, 28% protein, 68% fat (High fat/low carbohydrate diet)

The paper found:

• The high fat/low carbohydrate diet resulted in spontaneous reduction in energy intake from patients to a level appropriate to their height.
• The patients lost an average of 1.65 kg each.
• Hemoglobin A1C level decreased from 7.3% to 6.8%.
• Insulin sensitivity improved by approximately 75%.
• Triglyceride levels decreased by 35%.

This study shows how a high fat/low carbohydrate diet is beneficial in the treatment of diabetes.

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Recipe of the day

Harvest Frittata

Ingredients:

Food Mall: Eggs

8 eggs

1/2 teaspoon salt, more to taste
Dash of freshly ground black pepper
1 tablespoon fresh thyme, stemmed and chopped
1 tablespoon finely minced parsley
2 tablespoons extra virgin olive oil
1 small organic yellow onion, peeled and roughly chopped (about 1 cup)
1 medium zucchini, cut in half lengthwise, then cut into 1/4 inch slices (about 1 1/2 cups)
1 cup chopped tomato

Method:
In a medium bowl, whisk together eggs, salt, pepper, herbs. Set aside.

In a 10-inch nonstick sauté pan, heat olive oil over medium heat and cook onions and zucchini until barely tender. Add tomato and stir briefly. Pour egg mixture over sautéed vegetables, gently stirring vegetables around until they are covered by eggs. Reduce heat to low, cover and let cook for 12—15 minutes or until eggs are barely set and a little loose on top.

Turn on broiler and broil for 2—5 minutes. Let cool slightly then slide onto a serving plate. Cut into wedges.

Harvest Frittata



Overweight adolescents lose weight on a low carbohydrate diet

This post includes a summary of a paper published in the Journal of Pediatrics 2003;142:253-8 and a recipe for beef shanks with tomatoes, squash, and zucchini.

Study title and authors:

Books:

EFFECTS OF A LOW-CARBOHYDRATE DIET ON WEIGHT LOSS AND CARDIOVASCULAR RISK FACTORS IN OVERWEIGHT ADOLESCENTS

STEPHEN B. SONDIKE, MD,NANCY COPPERMAN, MS, RD, AND MARC S. JACOBSON, MD
 
This paper can be accessed at: http://www.eskiny.com/pdf/6.pdf
 
The author concluded: "The Low carbohydrate diet appears to be an effective method for short-term weight loss in overweight adolescents and does not harm the lipid profile".

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Recipe of the day

Beef Shanks with Tomatoes, Squash, and Zucchini

Ingredient list:

Food Mall: Beef Shank

2 bone-in beef shanks
2 14.5 ounce cans of diced tomatoes
1 sweet yellow onion
8 ounces of mushrooms
2-3 yellow squash
2-3 zucchini
Extra virgin olive oil
Black pepper
Garlic powder
Salt

Directions:
Add 1 or 2 tablespoons of olive oil to pressure cooker over medium heat. Season all sides of beef shanks with salt, garlic powder, and black pepper to taste. Arrange shanks in pot and brown first side 4 minutes. Turn shanks and brown second side 4 minutes. Remove from pot to a plate. Chop onion into bite-sized pieces. Add to pot and cook several minutes until soft, scraping up brown bits from the bottom of the pot. Return shanks to pressure cooker. Add diced tomatoes on top and 1/4 cup of water. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 20 minutes. Turn off heat, bring pressure down quickly with the fast-release method, and remove top. Chop mushrooms, squash, and zucchini into bite-sized pieces. Add to pressure cooker with salt, garlic powder, and black pepper to taste. I like a nice dusting of each. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 3-5 minutes. Turn off heat, allow pressure to come down naturally, and remove top. Use a slotted spoon or ladle to transfer beef shanks and vegetables to plates.



Beef Shanks with Tomatoes, Squash, and Zucchini

A low carbohydrate has more favourable effects on cholesterol values than a conventional diet in severely obese patients

This post includes a summary of a study Published in Nutrition in Clinical Practice Vol. 21, No. 2, 187-188 (2006) and a recipe for green chile chili.

Books:

Study title and authors:

A Randomized Study Comparing the Effects of a Low-Carbohydrate Diet and a Conventional Diet on Lipoprotein Subfractions and C-reactive Protein Levels in Patients With Severe Obesity

Laura Moretti, PharmD
Todd Canada, PharmD, BCNSP

This study can be accessed at: http://ncp.sagepub.com/cgi/content/abstract/21/2/187

The low carbohydrate had a more favourable effect on cholesterol values than a conventional diet in severely obese patients.

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Recipe of the day

Green Chile Chili

Ingredients:

Food Mall: Ground Beef

◦1 lb ground beef

◦1 red onion, finely diced
◦2 gloves garlic, minced
◦1 lb tomatillos, husks removed, rinsed and finely diced
◦2 poblano peppers, chopped
◦4 oz. can diced green chilies
◦1/4 c pickled jalapenos, finely diced
◦1/4 c green olives
◦2 1/2 c chicken stock
◦2 limes, juiced
◦s&p

Method:
In a large soup pot, brown the turkey. Add the onion & garlic, and let it sweat for a while, then add the rest of the ingredients. Let the chili simmer over medium heat for about 15-20 minutes, until everything has softened and come together. Serve with additional lime wedges and some avocado slices on top.

Green Chile Chili

Obese patients lose weight on a low-carbohydrate diet

This post includes a summary of a paper published in the Annals of Internal Medicine May 18, 2004 vol. 140 no. 10 778-785 and a recipe for chicken veggie packets.

Study title and authors:
The Effects of Low-Carbohydrate versus Conventional Weight Loss Diets in Severely Obese Adults: One-Year Follow-up of a Randomized Trial

Books:

Linda Stern, MD; Nayyar Iqbal, MD; Prakash Seshadri, MD; Kathryn L. Chicano, CRNP; Denise A. Daily, RD; Joyce McGrory, CRNP; Monica Williams, BS; Edward J. Gracely, PhD; and Frederick F. Samaha, MD

From Philadelphia Veterans Affairs Medical Center, University of Pennsylvania Medical Center, and Drexel University College of Medicine, Philadelphia, Pennsylvania.

This paper can be accessed at: http://www.annals.org/content/140/10/778.full
 
The low-carbohydrate diet gave more favourable results with cholesterol values and weight loss.

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Recipe of the day

Chicken Veggie Packets

Ingredients:

Food Mall: Boneless Chicken Breast

4 boneless chicken breast halves, about 1 pound

1/2 pound fresh mushrooms, sliced

1-1/2 cups baby carrots, halved lengthwise
1 cup frozen pearl onions, thawed
1/2 cup julienned sweet red pepper
1/4 teaspoon pepper
1 teaspoon dried thyme

Instructions:
Flatten chicken breasts to 1/2 inch thickness; place each on a piece of heavy-duty foil, about 12"x12". Layer mushrooms, carrots, onions and red pepper over chicken, sprinkle with thyme and pepper. Fold foil around chicken and vegetables and seal tightly. Place on a baking sheet. Bake at 375F for 20 minutes, or until chicken juices run clear.

Chicken Veggie Packets