Saturated fat lowers the risk of heart disease

This post includes a synopsis of a study published in Nutrition & Metabolism 2005, 2:21 and a recipe for lamb and chard.

Study title and authors:
The case for not restricting saturated fat on a low carbohydrate diet

Jeff S Volek and Cassandra E Forsythe

Books:

Human Performance Laboratory, Department of Kinesiology, University of Connecticut, Storrs, CT, USA

This paper can be accessed at: http://www.nutritionandmetabolism.com/content/2/1/21

In this article Volek found that:
(1) Saturated fat does not raise (bad) LDL cholesterol levels.
(2) Saturated fat actually slowed down the progression of 'clogged arteries'
(3) Saturated fat increases (good) HDL cholesterol, decreases (bad) triglycerides and increases the particle size of LDL cholesterol from a small dense dangerous type B, to a large fluffy relatively benign type A.
(4) When saturated fat is replaced by carbohydrates undesirable effects occur such as an increase in (bad) triglycerides with a decrease in (good) HDL cholesterol.

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

Recipe of the day

Lamb and chard

Food Mall: Lamb Chops

Ingredients:

■12 oz. lamb chops, fresh preferred but frozen thawed will work (also, feel free to use any other cut of lamb, it will work just as well!)
■As much or as little fresh green or red-stem Swiss chard as you want (I used green, and local organic)
■Salt (to taste)
■Pepper (to taste)

Instructions:
Heat broiler. Pat lamb with a bit of salt and pepper, and set chops in a glass baking dish (unoiled). When the oven’s hot, cook chops for 5 minutes, turning them when done to cook for another 5-6 minutes on the other side.