Lastest Search
Discount Price
|
fast healthy dinner recipesfast healthy dinner recipesWhat buyers want fast healthy dinner recipes
Lean meats and high fat low carb diets debate: Paleo Chili recipe - National diets Recently, the diet plan world has experienced a flood of studies and expert commentaries about the merits of high fat, reduced carbohydrate diets versus the standard low-fat diet recommended by most physicians and dieticians. Now two Paleo diet experts are contributing to the discussion by contending that liver organ don't belong on low carbohydrate diets, as reported in a November 1 podcast. Agreeing that lean meat is wrong: Paleo blogger Monica Bravo of Bravo for Paleo and Paleo chef Elana Amsterdam, author of "Paleo Cooking from Elana's Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes" (click for details). Why the paradigm-shifting views? Although don't assume all Paleo diet experts agree, some contend that fat is truly a better way to obtain energy. Trim off the fat and you really are, essentially, cutting away a potential supply of energy, say these pro-protein Paleo gurus. Elana and Monica also accept the recent BBC News report from cardiologist Dr. Aseem Malhotra, who contends that health experts focus excessive on saturated fat rather than the real diet enemies: Sugar and refined grains. So who's to blame for the influx of sugar and refined grains in the standard American diet (SAD)? Some examine the food industry, accused of reducing fats levels by swapping fat for sugar. The result: What neurologist Dr. David Perlmutter contends is killing our minds and causing conditions starting from obesity to Alzheimer's, as documented as part of his book "Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar--Your Brain's Silent Killers" (click for details). Taste what life's like for Monica on her high fat Paleo diet with all the recipe for Paleo Chili below. Ingredients InstructionsBrown ground beef on hand pot, adding chopped seasoning when meat is approximately half pink/half brown and 1 tsp. all of salt and pepper. When meat is cooked (all brown) drain off excess liquid. Add the remaining ingredients. Bring to a boil, then turn down to simmer. Flavor is most beneficial when cooked for 2 hours or longer, better yet the next day! |