Lowering the carbohydrate content of the diet leads to improvements in acne

This post includes a summary of a paper published in the Journal of the American Academy of Dermatology 2007 Aug;57(2):247-56 and a recipe for lamb noisettes with lemon and rosemary jus.

Study title and authors:

Books:

The effect of a high-protein, low glycemic-load diet versus a conventional, high glycemic-load diet on biochemical parameters associated with acne vulgaris: a randomized, investigator-masked, controlled trial.

Smith RN, Mann NJ, Braue A, Mäkeläinen H, Varigos GA.
School of Applied Sciences, RMIT University, Melbourne, Victoria, Australia.

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/17448569
 
The study compared the effect of an experimental low glycemic-load diet with a conventional high glycemic-load diet on acne.
 
It found that patients on a low glycemic-load diet had 8.1% fewer acne lesions than the patients on the high glycemic-load diet.

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

Recipe of the day

Lamb Noisettes with Lemon and Rosemary Jus

 

Ingredients:

4 lamb noisettes, loin chops or valentine steaks

Food Mall: Loin Lamb Chops

60ml/4tbsp extra virgin olive oil

1 large sprig fresh rosemary, snipped
15-30ml/1-2tbsp cider vinegar
Grated zest of 1 lemon
Juice of ½ lemon
Salt and freshly milled black pepper

Watercress and Pink Grapefruit Salad:
2 x 85g packs fresh watercress or 2 large bunches, trimmed
2 pink grapefruits, peeled and segmented
1 small bunch freshly chopped chives

For the Vinaigrette dressing:
45ml/3tbsp olive oil
15ml/1tbsp white wine vinegar

Method:
1.Place the noisettes into a large shallow dish. Mix together 3 tbsp olive oil, rosemary, cider vinegar, and lemon zest and juice. Season and pour over the noisettes. Cover and refrigerate for 2-3 hours.

2.Preheat the oven to Gas Mark 6, 200°C, 400°F.

3.Heat the remaining oil in a large pan, remove the lamb from the marinade (reserve for later) and sear for 2-3 minutes, turning once until brown on both sides.

4.Transfer to a hot roasting tin, add a little of the marinade mixture and cook for a further 8-10 minutes according to how pink you like your lamb.

5.Place the salad ingredients into a large salad bowl. Place the dressing ingredients into a screw-topped jar, season and shake until combined. Pour over the salad.

6.Arrange the noisettes onto a plate, garnish with extra rosemary and spoon over the jus from the roasting tin.