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Lean meats and high fat low carbohydrate diets debate: Paleo Chili recipe - National diets Recently, the dietary plan world has experienced a flood of studies and expert commentaries on the merits of high-fat, reduced carb diets versus the traditional low-fat diet recommended by most physicians and nutrition experts. Now two Paleo diet experts are adding to the discussion by contending that hard working liver don't belong on reduced carb diets, as reported inside 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 not every Paleo diet experts agree, some contend that fat is really a better supply of energy. Trim from the fat and you really are, in essence, cutting away a potential way to obtain energy, say these pro-protein Paleo gurus. Elana and Monica also trust the recent BBC News report from cardiologist Dr. Aseem Malhotra, who contends that health experts focus too much on saturated fats rather than the real diet enemies: Sugar and refined grains. So who's responsible for the influx of sugar and refined grains to the standard American diet (SAD)? Some point to the food industry, accused of reducing saturated fat levels by swapping fat for sugar. The result: What neurologist Dr. David Perlmutter contends is killing the brain and producing conditions which range from obesity to Alzheimer's, as documented in 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 higher fat Paleo diet with all the recipe for Paleo Chili below. Ingredients InstructionsBrown ground beef in store pot, adding chopped seasoning when meat is about half pink/half brown and 1 tsp. each of salt and pepper. When meat is cooked (all brown) drain off excess liquid. Add the residual ingredients. Bring to a boil, then ignore to simmer. Flavor is most beneficial when cooked for two hours or longer, better still the next day! |