This post contains a summary of a paper published in Nutrition & Metabolism 2005, 2:16 and a recipe for salmon and garlic spinach.
Study title and authors:
The case for low carbohydrate diets in diabetes management
Surender K Arora and Samy I McFarlane
Division of Endocrinology, Diabetes and Hypertension, SUNY Downstate Medical Center, and Kings County Hospital Center, Brooklyn, NY 11203 NY 11203, USA
This paper can be accessed at:http://www.nutritionandmetabolism.com/content/2/1/16
This paper reviewed the evidence of low fat/high carbohydrate diets and high fat/low carbohydrate diets in the management of diabetes.
The review found:
(a) Low fat/high carbohydrate diets raise blood glucose levels which increases the risk of heart disease, high blood pressure, obesity and diabetes.
(b) The current epidemic of obesity and diabetes over the last 30 years has coincided with a significant decline in fat consumption and an increase in carbohydrate consumption.
(c) Evidence from trials has shown that the high fat/low carbohydrate diet is more effective than the low fat/high carbohydrate diet in the treatment of diabetes.
E.g. High fat/ low carbohydrate diets:
(i) Result in more weight reduction.
(ii) Have a greater improvement in various cholesterol values.
(iii) Control blood pressure.
(iv) Reduce triglycerides.
(v) Increase high density lipoprotein (HDL) cholesterol levels.#
(d) Scientific evidence has shown the traditional low fat/high carbohydrate diet treatment for diabetes has an ambiguous record at best.
(e) The objections to a high fat/low carbohydrate diet have very little scientific basis.
The findings of the paper are that some form of high fat/low carbohydrate diet is a viable option for patients with diabetes.
More information on this subject: Books
Recipe of the day
Salmon and Garlic Spinach
Ingredients:
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| Food Mall: Salmon Fillets |
◦3T + 2T fat
◦2 salmon fillets◦S&P
◦1/2 lb. fresh spinach
◦3-5 gloves garlic, finely chopped
Method:
In a saute pan over medium high heat, melt about 3 T fat. Pat the salmon dry with a paper towel and sprinkle with S&P. Place the wing in the pan and saute for about 7 minutes, flip once you see a little bit of color and saute on the other side. You shouldn’t see any pink or redness, if you do, cook it longer.
For the spinach, use the same saute pan and saute the garlic in about 2 T melted fat. Add the spinach all at once and let it sit for about 2-3 minutes. Then use some tongs or a spatula to turn it over so the fresh spinach gets wilted. This should take less than 10 minutes.
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| Salmon and Garlic Spinach |
