After excluding some of the participants due to factors such as viral liver disease and alcohol abuse, close to 800 subjects were included in the main analysis, of whom a sub-sample of 357 subjects completed the meat questionnaire. NAFLD was diagnosed in 38.7 percent of participants and insulin resistance in 30.5 percent. The proportion of red and white meat intake was about one third and two thirds, respectively, which is similar to the typical diet of the Israeli population. High meat eaters were slightly younger, mainly male, had a higher body mass index (BMI), caloric intake, and a worse metabolic profile.
The results showed that high consumption of red and processed meat is independently associated with NAFLD and insulin resistance regardless of saturated fat and cholesterol intake and other risk factors such as BMI. In addition, individuals who consumed large quantities of meat cooked using unhealthy methods and those already diagnosed with NAFLD who consumed high HCAs had a higher chance of having insulin resistance.
Low carb diets are frequently recommended to prevent metabolic diseases. These low carb diets can be very rich in animal protein, especially meat. While meat contributes valuable nutrients that are beneficial to health, including protein, iron, zinc, and vitamin B12, the current study indicates that meat should be eaten in moderation and the type of meat and its preparation method should be wisely chosen.
Read the source article here.
A sizable number of people come into my practice and tell me that they feel better on a gluten-free diet, or they think that it is healthy. This is in line with most Americans who, when surveyed, feel that gluten-free is a healthier diet.
We have recent evidence to suggest, at least from a cardiovascular standpoint, that this is not the case. It is no healthier than a standard diet, and it may in fact be somewhat harmful for other reasons, including the removal of a lot of dietary fibers that you would otherwise consume and the reliance on things like rice and seafood-type products. There is evidence to suggest that the latter group of foods potentially has higher levels of heavy metals.
I’ve posted in the past about the gluten-free fad. Now we have a study from the Mayo Clinic.
The text message arrived after we were asleep. The urgency was palpable.
“Need your enchilada recipe in the AM. Please send.”
Parents are accustomed to dealing with emergencies like this. But WHICH enchilada recipe? If you’re looking for the chicken enchilada with sour cream version click here One Rotisserire Chicken, 50 Meals – #3 Sour Cream Chicken Enchillada Casserole.
It was a perfect opportunity to use my PhotoScan app and add to The Box Project. But before I forget, here are the remaining ingredients from the back side of the recipe card:
- 1 cup beef broth
- 1 clove garlic
- 12 corn tortillas
- 1 cup chopped onion
- 1 pound grated cheese
In the lower left corner you’ll find Source: Buena. This recipe came from one of Grandma and Grandpa’s neighbors in Texas. Nothing fancy here. Just plain old Tex-Mex comfort food.
I think the crappy photo scan can’t be enlarged. So here is the front of the card:
- 1/4 cup chopped onion
- 2 T butter
- 2 T flour
- 1 green pepper chopped
- 1 cup canned mashed tomatoes
- 1 can chili con carne
- 1/2 tsp salt
- 1 tbs chili powder
- Preheat oven to 325 degrees.
- Saute onions in butter. Add flour, salt, chili powder.
- Add beef broth slowly, then green pepper, garlic, and tomatoes.
- Simmer 15 minutes.
- Add can of chili con carne and simmer until thickened.
- Dip tortillas in sauce.
- Lay each on a plate and spread 1 tbs onion and 1/4 cheese on each.
- Roll up and arrange in a baking dish.
- Pour chili sauce over and cover with cheese.
- Bake at 325 degrees for 15 minutes or until the sauce is bubbly and the cheese melted.
I sent him a text to tell him to use yellow corn tortillas, the white and flour don’t work as well. Also he would need to heat up each tortillas if was going to make cheese enchiladas or the tortillas will break.
There you go.
“There was no significant difference in weight change among participants matched vs mismatched to their diet assignment,” the researchers wrote. There was also no DNA/diet interaction for waist circumference, body mass index, or body fat percentage.
“I had this whole rationale for why these three [DNA variants] would have an effect,” said Stanford’s Christopher Gardner, co-author of the $8 million study. He previously led a smaller study, in 2010, finding that overweight women whose genotype matched their diet lost 13 pounds in a year while those who were mismatched lost just over 4 pounds. “But let’s cut to the chase: We didn’t replicate that study, we didn’t even come close. This didn’t work.”
The source article can be found here.
Beware of companies selling you stuff based on junk science.