Recently, the diet world has experienced a flood of studies and expert commentaries on the merits of high fat, low 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 lean meats don't belong on low carb 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 not all Paleo diet experts agree, some contend that fat is actually a better source of energy. Trim off the fat and you are, in essence, cutting away a potential source of energy, say these pro-protein Paleo gurus.
Elana and Monica also agree with the recent BBC News report from cardiologist Dr. Aseem Malhotra, who contends that health experts focus too much 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 into 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 our brains and resulting in conditions ranging 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 is like for Monica on her high fat Paleo diet with the recipe for Paleo Chili below.
- 2-3 lbs. grass fed ground beef
- 2 cups chopped seasoning (can find in produce section or chop own combination of onion, bell pepper and celery)
- 2-28 oz. cans crushed tomatoes (look for ones made without added sugar)
- 1-14.5 oz. can Fired Roasted diced tomatoes
- 1-14.5 oz. can chicken broth
- 2 oz. chili powder
- 1 oz. ground cumin
- 2 tbsp. paprika
- 2 tsp., separated, sea salt and ground pepper, more or less to taste
Brown ground beef in stock 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 remaining ingredients. Bring to a boil, then turn down to simmer. Flavor is best when cooked for two hours or longer, even better the next day!