The Big Fat Lie!

This a long read but worth every word of it. It’s from 2002 but it worth it to recirculate this information.

Click here for the full article: http://tinyurl.com/b7myu

Here’s a preview of the article

 

. . .Endocrinology 101 requires an understanding of how carbohydrates affect insulin and blood sugar and in turn fat metabolism and appetite. This is basic endocrinology, Ludwig says, which is the study of hormones, and it is still considered radical because the low-fat dietary wisdom emerged in the 1960′s from researchers almost exclusively concerned with the effect of fat on cholesterol and heart disease. At the time, Endocrinology 101 was still underdeveloped, and so it was ignored. Now that this science is becoming clear, it has to fight a quarter century of anti-fat prejudice.

 

The alternative hypothesis also comes with an implication that is worth considering for a moment, because it’s a whopper, and it may indeed be an obstacle to its acceptance. If the alternative hypothesis is right — still a big ”if” — then it strongly suggests that the ongoing epidemic of obesity in America and elsewhere is not, as we are constantly told, due simply to a collective lack of will power and a failure to exercise. Rather it occurred, as Atkins has been saying (along with Barry Sears, author of ”The Zone”), because the public health authorities told us unwittingly, but with the best of intentions, to eat precisely those foods that would make us fat, and we did. We ate more fat-free carbohydrates, which, in turn, made us hungrier and then heavier.

 

Put simply, if the alternative hypothesis is right, then a low-fat diet is not by definition a healthy diet. In practice, such a diet cannot help being high in carbohydrates, and that can lead to obesity, and perhaps even heart disease. ”For a large percentage of the population, perhaps 30 to 40 percent, low-fat diets are counterproductive,” says Eleftheria Maratos-Flier, director of obesity research at Harvard’s prestigious Joslin Diabetes Center. ”They have the paradoxical effect of making people gain weight.” . . .

Pork Medallions with Mushroom Sauce

Pork Medallions With Mushroom Sauce

INSTRUCTIONS:

2 lbs pork tenderloins (thick)
1 1/2 cups sliced mushrooms
1 cup heavy cream
1/2 red onion, sliced VERY finely
1 garlic clove, minced
1/2 tablespoon chopped fresh rosemary
salt and pepper, to taste
olive oil
butter

DIRECTIONS:

1. Clean up the pork tenderloin as much as possible, removing membranes and fat. Slice into 1 1/2-inch thick slices and slice these almost in half, butterflying them. You should have about 5 steaks.

2. Fry the sliced mushrooms in 1/2 tbsp olive oil until they’re dark and crisp. (Place in single layer and don’t stir for first 2 minutes.) Set aside, but do not clean the pan.

3. Mix the sliced onions with the minced garlic. Sprinkle some salt and pepper on the pork steaks, then fry them in the mushroom pan in 1/2 tbsp of olive oil and 1 tbsp of butter on high heat, about 4 minutes per side, until they’re nicely browned.

4. Move to a plate; cover with foil.

5. Add another 1/2 tbsp of butter to the pan and fry the onions and garlic briefly on high heat until they start to brown.

6. Then add the cream to deglaze, and add the mushrooms and rosemary. Let the sauce reduce on high heat until it’s very thick. Add juice from the pork steaks towards the end, stir, then add the pork to the pan to heat.