Researchers question the validity of present-day (low-fat, high carbohydrate) dietary guidelines

This post contains a summary of a paper published in Current Opinion in Clinical Nutrition and Metabolic Care 2004 Jul;7(4):485-92 and a recipe for green chicken masala.

Study title and author:
Carbohydrate and weight control: where do we stand?
Acheson KJ.
Nutrition and Health Department, Nestlé Research Center, P.O. Box 44, CH-1000 Lausanne 26, Switzerland. kevin.acheson@rdls.nestle.com

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15192454

Books:

Acheson notes that the Atkins diet has been criticized and vilified by much of the scientific community since it was proposed 30 years ago, because it challenged nutritional recommendations and dietary guidelines for a healthy diet. However, in spite of such recommendations the prevalence of obesity continues to rise. The present review evaluates recent scientific evidence and attempts to reach consensus on the confusion of weight-reducing diets.

The review found that low-carbohydrate, Atkins-type diets have been demonstrated to have positive effects on weight loss and biomarkers of cardiovascular risk, which has prompted some researchers to question the validity of present-day (low-fat, high carbohydrate) dietary guidelines.

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Recipe of the day

Green Chicken Masala

Serves 4

Ingredients:

Food Mall: Chicken Thighs

•2 lbs boneless chicken thighs, cut into 1-inch pieces;

•1 cup full-fat coconut milk;
•1 onion, finely chopped;
•1/4 cup lemon juice;
•1/2 cup water or chicken stock;
•4 garlic cloves, minced;
•2 cups fresh cilantro leaves;
•1 cup fresh mint leaves;
•1 jalapeño pepper, chopped coarsely;
•1 1/2 tsp turmeric;
•1/2 tsp cinnamon;
•1/2 tsp ground cardamom;
•1/8 tsp ground cloves;
•3 tbsp coconut oil or clarified butter;
•Sea salt and freshly ground black pepper to taste;

Preparation:
1.Heat a large skillet over a medium heat and add the onion with the cooking fat. Cook, stirring occasionally, for about 5 minutes, until the onion starts to soften.

2.Add the chicken thighs as well as the turmeric to the skillet and continue cooking, still while stirring occasionally, for about 7 minutes.

3.Meanwhile, place the lemon juice, water or stock, cilantro, mint, jalapeño and garlic in a blender or food processor and process to obtain a smooth puree.

4.After the chicken has cooked for about 7 minutes, add the cloves, cardamom and cinnamon. Cook for another minute.

5.Pour in the coconut milk, season to taste with sea salt and freshly ground black pepper and add the herb puree.

6.Bring to a simmer and let simmer for about 15 minutes, until the chicken is well cooked and tender.

Green Chicken Masala