It’s official, a low-carb diet is better at burning fat than just cutting calories.

American scientists who were working to find out how diet affects the operation of the liver put 14 overweight people on either a low carbohydrate or low calorie diet.

They found those eating fewer carbs lost almost double the weight over two weeks, and several changes in liver function were identified as part of the reason why.

“Energy production is expensive for the liver,” says Dr Jeffrey Browning, assistant professor at the UT Southwestern Medical Centre, in Dallas, Texas.

“It appears that for the people on a low-carbohydrate diet, in order to meet that expense, their livers have to burn excess fat.”

The average weight loss for the low-calorie dieters was about 2.2kg, while the low-carb dieters lost about 4.3kg on average.

Technorati Tags: diet, weight loss

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1 can of beans, organic if possible
1 1/2 C tomato sauce
6 C shredded cabbage
1 T lemon juice
1 tsp apple cider vinegar
3 T honey
1 tsp dijon mustard
1/4 C raisins
1 medium onion chopped
1 large clove of garlic chopped

Directions:

Place all ingredients except beans in a large saucepan, bring to the boil and then cover and simmer for 10 min. Add the beans and cook until warmed.
Add soup stock to a dilute and simmer to a boil.
Try serving this recipe piping hot over brown rice or quinoa.

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This simple and delicious black bean tahini dip is abundant in calcium, folate (folic acid), manganese, magnesium, iron, phosphorus, and vitamin B1.

This dip is also rich in healthy protein, including an amino acid called tryptophan. Tryptophan is an essential amino acid that is helpful for promoting restful sleep and good nervous system health.

Ingredients:

1 can black beans (about 2 cups), drained and rinsed
1/4 cup sesame tahini
3 cloves garlic, roughly sliced
1 teaspoon fresh lemon or lime juice
1/2 cup water
Sea salt and pepper, to taste

Directions:

Combine black beans, tahini, garlic, lemon or lime juice, and water in a food processor or a strong blender and puree until smooth. Season with sea salt and pepper, to taste.
Serve as a dip with fresh vegetables and/or pita bread.

Technorati Tags: health

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Makes about 4 portions

Ingredients:

1 cup oats
1 cup best quality flour you have
1 tablespoon baking powder
1 teaspoon sea salt
1.5 cups non-dairy milk (almond, rice, soy, other)
2 eggs (preferably organic and from free-range birds. Choose omega enriched and low cholesterol grades)
1/4 cup extra-virgin olive oil
2 tablespoons honey or other sweetener of your choice
Maple syrup
Variety of fresh fruit (eg bluberries, strawberries, bananas)

Directions:

1. Lightly coat bottom of large flat pan with a little olive oil over medium heat

2. Combine all dry ingredients in a large mixing bowl and give it a quick stir.

3. Add wet ingredients and whisk until batter is smooth - the oats will create a slightly bumpy appearance; the idea is to make sure that the powdery ingredients are well combined with the wet ingredients.

4. Use a small ladle to transfer batter to pan, and fill the ladle to about the same level every time. This will give you even sized pancakes

5. When the pan is sufficiently warm transfer enough batter to the pan to create the size that you desire.

6. When bubbles begin to appear, give the pancakes a flip and cook for another minute or two. Cook till golden brown.

Serve with fresh fruit or a little maple syrup

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Vegetarian Chili Recipe
Makes about 8 servings

Ingredients:

1 can kidney beans
1/2 cup lentils, cooked
1/2 cup bulgur wheat
1 large can (about 28 ounces) crushed tomatoes
2 cups yellow or red onion, finely chopped
1 cup bell pepper, finely chopped
1 cup diced carrots
4 cloves garlic, finely minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Sea salt and ground black pepper, to taste
1 cup vegetable broth
Extra-virgin olive oil

Directions:

1. In a large pot, saute onion, bell pepper, carrots, and garlic in olive oil over medium heat until onions are translucent. Don’t burn the onions (about 5 minutes).

2. Add chili powder, cumin, coriander, cinnamon, and cayenne pepper. Cook for another 5 minutes, stirring regularly.

3. Season with sea salt and pepper, to taste.

4. Add vegetable broth, kidney beans, bulgur wheat, lentils, and crushed tomatoes. Allow all ingredients to get close to boiling, then reduce to a simmer for about 10 minutes, or until bulgur wheat is tender.

Serve when hot with fresh green salad and whole wheat bread. Freeze leftovers…it’s even better a day or two later.

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