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



Low-carbohydrate diets improve blood flow

Published in Metabolism. 2009 Dec;58(12):1769-77. Epub 2009 Jul 25.

Effects of dietary carbohydrate restriction versus low-fat diet on flow-mediated dilation.
Volek JS, Ballard KD, Silvestre R, Judelson DA, Quann EE, Forsythe CE, Fernandez ML, Kraemer WJ.
Department of Kinesiology and the Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269-1110, USA. jeff.volek@uconn.edu

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/19632695

The findings of the study show that a low-carbohydrate diet improves post-meal blood vessel flow more than a low fat diet in overweight men and women.

AMAZON UK Life Without Bread: How a Low-Carbohydrate Diet Can Save Your Life
AMAZON USA Life Without Bread: How a Low-Carbohydrate Diet Can Save Your Life

Low carb or low fat diets. Which is better for lowering heart disease risk?

Published in NMCD Volume 20, Issue 10, Pages 720-726 (December 2010)

Carbohydrate restriction favorably alters lipoprotein metabolism in Emirati subjects classified with the metabolic syndrome
T. Al-Sarraja, H. Saadic, J.S. Volekb, M.L. Fernandeza
a Department of Nutritional Sciences, University of Connecticut, 3624 Horsebarn Road Ext, U 4017, Storrs, CT 06269, USA
b Department of Internal Medicine, United Arab Emirate University, Al-Ain, United Arab Emirates
c Department of Kinesiology, University of Connecticut, Storrs, CT 06269, USA

This paper can be accessed at: http://www.nmcd-journal.com/article/S0939-4753(09)00143-4/abstract
 
The study found that a low carbohydrate diet was better than a low fat diet for reducing heart disease risk factors.

AMAZON UK Cereal Killers: Celiac Disease and Gluten-Free A to Z
AMAZON USA Cereal Killers: Celiac Disease and Gluten-Free A to Z

Low carb diets lower the risk of heart disease compared to high carb diets

This post includes a synopsis of a paper published in Lipids Volume 45, Number 10, 907-914 and a recipe for sweet potato cayenne battered sea bass.

Study title and author:
Atherogenic Dyslipidemia: Cardiovascular Risk and Dietary Intervention

Kiran Musunuru

Books:

This paper can be accessed at: http://www.springerlink.com/content/20u44k0741h4v375/

Atherogenic dyslipidemia comprises a triad of increased blood concentrations of small, dense low-density lipoprotein (LDL) particles, decreased high-density lipoprotein (HDL) particles, and increased triglycerides. A typical feature of obesity, the metabolic syndrome, insulin resistance, and type 2 diabetes mellitus, atherogenic dyslipidemia has emerged as an important risk factor for myocardial infarction and cardiovascular disease.

Low-carbohydrate diets appear to have beneficial lipoprotein effects in individuals with atherogenic dyslipidemia, compared to high-carbohydrate diets, whereas the content of total fat or saturated fat in the diet appears to have little effect.

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

Recipe of the day

Sweet Potato Cayenne Battered Sea Bass

Food Mall: Sea Bass

Ingredients:

■1/2 pound fresh sea bass, without skin

■3/4 tbsp Irish or other organic butter
■pinch of pink Himalayan sea salt
■1/4 tsp cayenne –
■1/8 – 1/4 tsp cinnamon
■1/8 cup Sweet Potato flour

Instructions:
This will be best if you use a cast iron pan. Heat pan on medium – high and melt 1/2 tbsp butter. Rub cayenne and cinnamon very gently onto “only” one side of your sea bass, cautiously wet with some water sprinkles. (Make sure that you don’t rub the cayenne and the cinnamon off.)

Now batter sea bass with sweet potato flour and carefully pat to get rid of excess flour. Carefully place the fish into the golden bubbling butter, reduce heat to medium, cook for 3 – 5 minutes on each side and enjoy with some fresh vine ripe tomato and a Thai chili or your favorite side dish. Put the other 1/4 of the butter on top of the side that you’ll flip.

Sweet Potato Cayenne Battered Sea Bass