34% more weight loss on a low carb diet compared to a low fat diet

This post includes a summary of a paper published in Cardiovascular diabetology 2009 Jul 18;8:36 and a recipe for chicken and chard.

Study title and authors:
A randomized controlled trial on the efficacy of carbohydrate-reduced or fat-reduced diets in patients attending a telemedically guided weight loss program.

Books:

Frisch S, Zittermann A, Berthold HK, Götting C, Kuhn J, Kleesiek K, Stehle P, Körtke H.

Klinik für Thorax- und Kardiovaskularchirurgie, Herzzentrum NRW, Ruhr Universität Bochum, Bad Oeynhausen, Germany. sfrisch@hdz-nrw.de

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/19615091

The study revealed that the carbohydrate-reduced diet was more beneficial with respect to weight loss and cardiovascular risk factors compared to the fat-reduced diet.

Subjects lost 34% more weight on the low carb diet compared to the low fat diet.

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Recipe of the day

Chicken and Chard

Food Mall: Boneless Chicken Breasts

Ingredients:

2 tablespoons coconut oil

5 garlic cloves, minced
½ red onion, diced
2 bunches of rainbow chard, roughly choped
1.5 lbs boneless chicken breasts, cut into bite size pieces
1 – 4oz can of roasted diced green chile’s
1 teaspoon ground cumin
1/8 teaspoon of ground all spice
Sea salt and black pepper to taste
Small handful of raisins and raw sliced almonds for garnish

Instructions:
In a large wok or skillet heat the coconut oil over medium heat. Add the onions and saute until they start to turn translucent. Add the chicken and cook for 3-5 minutes or until almost cooked through. Add the garlic and saute together with the chicken and onions for another 2-3 minutes. Add the salt, pepper, cumin, allspice, and the can of chile’s and mix well. Add the chard and cook until the chard is wilted, about another 3-4 minutes. Serve with a sprinkle of raisins and almonds.

Chicken and Chard