Excess liver fat reduced on a low carbohydrate diet

This post includes a summary of a paper published in the British Journal of Radiology 2006 Sep;79(945):712-5 and a recipe for omelet muffins.

Study title and authors:
Low-carbohydrate diet induced reduction of hepatic lipid content observed with a rapid non-invasive MRI technique.

Books:

Hollingsworth KG, Abubacker MZ, Joubert I, Allison ME, Lomas DJ.

Department of Radiology, University of Cambridge and Addenbrookes Hospital, Level 5, Box 219, Addenbrookes Hospital, Cambridge CB2 2QQ, UK.

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/16940371?dopt=Abstract

The study investigated what effect a low carbohydrate diet has on liver fat.

It found all subjects demonstrated significant reductions in liver fat on the low carbohydrate diet.

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Recipe of the day

Omelet Muffins

Ingredients:

■6 eggs

Food Mall: Eggs

■1/4 – 1/2 cup cooked meat, cut or crumbled into small pieces

■1/2 cup diced vegetables
■1/4 tsp salt
■1/8 tsp ground pepper
■1/8 cup mayonnaise
■1/8 cup water

Directions:
Preheat oven to 350 degrees. Generously grease 6 muffin tins with butter or coconut oil or for easier removal line with paper baking cups. The baking cups also help the muffins hold their shape.

In a bowl, beat the eggs. Add meat, vegetables, salt, ground pepper, and any other ingredients and stir to combine.

Spoon or scoop into the muffin cups.

Bake for 18-20 minutes until a knife inserted into the center of an muffin/omelet comes out almost clean. The omelets will continue to cook for a minute or two after removed from the oven. Remove the omelets from the muffin cups and serve, or cool completely and store for another day.

Omelet Muffins