21 Paleo Pumpkin Recipes

It’s that time of year to break out the pumpkins (or cans of pumpkin puree) and make a pumpkin-filled recipe! When...

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Doctor: Low-fat diets stuffed with misconceptions

(CNN)Normally, science advances by trial and error. When an experiment fails, researchers question assumptions, formulate new ideas and then design better studies. But the field of nutrition is having a hard time of this when it comes to the low-fat diet debacle.

As noted in the Journal of the American Medical Association, conventional wisdom used to be that cutting back on fat would make us lean and healthy. However, things have not quite worked out that way, and Americans are struggling to adjust to a new dietary reality.

It’s time to acknowledge past mistakes and examine why a focus on calorie balance backfired. One explanation is that the body fights back against calorie reduction, with rising hunger and slowing metabolism, making it increasingly difficult for most people to maintain weight loss on a conventional low-fat, low-calorie diet. But colleagues and I have argued that all calories are not equal. By reducing consumption of processed carbohydrates, insulin levels fall, unlocking calories stored in fat and helping promote long-term weight loss (the carbohydrate-insulin hypothesis).

If this alternative view is right, it would mean that calorie restriction is useless over the long-term, and that weight loss treatment should focus on the type, not amount of calories consumed — the opposite of the conventional energy balance recommendation.

But this potentially exciting scientific debate has been mired in revisionist history, detracting from a clear contest between these two contrasting hypotheses. Disregarding extensive evidence to the contrary, some claim that no low-fat advocate ever recommended fat-free junk food — it was the food industry’s fault for marketing these products and the public fault for buying them. But if the actual intention of prior dietary recommendation were to increase vegetables, fruits and whole (instead of processed) grains, there would have been no need to limit fat in the first place.

Others call for defunding low-carbohydrate diet research because their benefits for body weight don’t seem large, but this is exactly the wrong medicine. In fact, studies of alternative diets have received miniscule governmental funding compared to research into the low-fat diet. For this reason, most studies suffer from important limitations such as use of ineffective methods to actually change diets.

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This debate has also been unnecessarily complicated by ethical and environmental concerns about eating meat. Though these concerns are important, they rest on the false premise that all high-fat diets are inherently high in animal products. In practice, one can eat a low-fat diet with lots of lean red meat, poultry, reduced fat cheese and egg whites; or a high-fat diet with olive oil, nuts and other plant-derived fats.

The science of nutrition is complex. But we know that the low-fat diet of the last 40 years didn’t work. In view of the human and economic toll of diet-related disease, this failure warrants a rigorous examination, efforts to mitigate existing harms and robust government funding to test new ideas.

Read more: http://www.cnn.com/2016/10/05/opinions/debate-low-fat-diet-ludwig/index.html

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South Carolina-Style Mustard Barbecue Sauce

Condiments are key when eating Paleo, and BBQ sauce ranks high on the must-have condiment list. While traditional barbecue sauces are...

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Diet soda may do more harm than good

(CNN)Diet soda drinkers have the same health issues as those who drink regular soda, according to a report published Wednesday.

Purdue University researchers reviewed a dozen studies published in the past five years that examined the relationship between consuming diet soda and health outcomes for the report, published as an opinion piece in the journal Trends in Endocrinology & Metabolism. They say they were “shocked” by the results.

“Honestly, I thought that diet soda would be marginally better compared to regular soda in terms of health,” said Susan Swithers, the author of this opinion piece and a behavioral neuroscientist and professor of psychological sciences. “But in reality, it has a counterintuitive effect.”

“Low-calorie sweeteners are some of the most studied and reviewed ingredients in the food supply today,” the association said in a statement. “They are safe and an effective tool in weight loss and weight management, according to decades of scientific research and regulatory agencies around the globe.”

Diet soda’s negative effects are not just linked to weight gain, however, the report says.

It found that diet soda drinkers who maintained a healthy weight range still had a significantly increased risk of the top three killers in the United States: diabetes, heart disease and stroke.

“We’ve gotten to a place where it is normal to drink diet soda because people have the false impression that it is healthier than indulging in a regular soda,” Swithers said. “But research is now very clear that we need to also be mindful of how much fake sugar they are consuming.”

There are five FDA-approved artificial sweeteners: acesulfame potassium (Sunett, Sweet One), aspartame (Equal, NutraSweet), neotame, saccharin (SugarTwin, Sweet’N Low) and sucralose (Splenda).

All of them are chemicals. “Saccharin was one of the first commercially available artificially sweeteners, and it’s actually a derivative of tar,” Swithers said.

Natural sweeteners like Stevia — which has no calories and is 250 times sweeter than regular sugar — are not a chemical but are still a processed extract of a natural plant and increase your health risks similar to artificial sweeteners.

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“Just because something is natural does not always mean that it is safer,” Jampolis said.

There more studies and research that need to be done, but in the meantime, experts say, limit consumption.

“No one is saying cut it out completely,” Swithers said. “But diet soda should be a treat or indulgence just like your favorite candy, not an everyday thing.”

Read more: http://edition.cnn.com/

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Spaghetti Squash with Crispy Garlic & Browned Butter

Maple Chili Pork Tenderloin

A marinade of maple syrup and smokey spices gives a sweet, rich flavor to the pork tenderloin. The apple cider...

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Paleo Foods: Fennel

Curious how to cook with fennel? This crunchy bulb has a similar texture to that of celery. Fennel has a...

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