t’s the time of year to count our blessings, and I have just so many things to be thankful for. Family, good friends, and delicious food all help to keep me warm when the weather gets chilly. I’m also thankful for the great community of Paleo food bloggers and their recipes; because of them, I don’t have to miss any of my favorite Thanksgiving dishes this year.https://paleoflourish.com/paleo-thanksgiving-recipes
Risks for heart disease, study implies…
ANI | Aug 8, 2019
People who follow paleo diet
were found to have twice the amount of a key blood biomarker that is linked closely to heart diseases, suggests a study.
The study published in the ‘European Journal of Nutrition’ examined the impact of the diet on gut bacteria.
Researchers compared 44 people on the diet with 47 following a traditional Australian diet. They measured the amount of trimethylamine-n-oxide (TMAO) in participants’ blood. High levels of TMAO, an organic compound produced in the gut, are associated with an increased risk of heart disease.
The controversial Paleo (or ‘caveman’) diet advocates eating meat, vegetables, nuts and limited fruit, and excludes grains, legumes, dairy, salt, refined sugar and processed oils.
Dr Angela Genoni, the lead researcher said that with the diet’s growing popularity, it was important to understand the impact it could have on overall health.
“Many Paleo diet proponents claim the diet is beneficial to gut health, but this research suggests that when it comes to the production of TMAO in the gut, the Paleo diet could be having an adverse impact in terms of heart health,” she said.
“We also found that populations of beneficial bacterial species were lower in the Paleolithic groups, associated with the reduced carbohydrate intake, which may have consequences for other chronic diseases over the long term.”
She said the reason TMAO was so elevated in people on the Paleo diet appeared to be the lack of whole grains in their diet.
“We found the lack of whole grains were associated with TMAO levels, which may provide a link between the reduced risks of cardiovascular disease we see in populations with high intakes of whole grains,” she said.
The researchers also found higher concentrations of the bacteria that produce TMAO in the Paleo group.
“The Paleo diet excludes all grains and we know that whole grains are a fantastic source of resistant starch and many other fermentable fibres that are vital to the health of your gut microbiome,” Dr Genoni said.
“Because TMAO is produced in the gut, a lack of whole grains might change the populations of bacteria enough to enable higher production of this compound.
“Additionally, the Paleo diet includes greater servings per day of red meat, which provides the precursor compounds to produce TMAO, and Paleo followers consumed twice the recommended level of saturated fats, which is cause for concern,” she said.
- 1 whole chicken
- 1/4 cup white vinegar
- 1 large yellow onion, peeled and chopped
- 2 large carrots, washed and chopped
- 2 celery stalks, chopped
- 1/2 tsp whole peppercorns
- 2 bay leaves
- 5 cloves garlic, peeled
- 2 tsp salt, divided
- 1/2 cup fresh parsley, chopped
- 2 spring onion bulbs
- Cut the chicken into 4 pieces, cutting first in half along one side of the spine and then cutting off the thighs. Place the pieces in a large pot and cover with cold water. Turn the heat to high.
- Add one carrot, one celery stalk, the onion, peppercorns, bay leaves, and garlic to the pot, along with one teaspoon of salt. Once the water boils, turn the heat to simmer and cover. Cook for 90 minutes.
- Remove the pieces of chicken to a cutting board and allow to cool enough to handle. Strain the liquid from the pot into a large bowl using a cheesecloth or fine mesh strainer.
- Place the strained stock back into the pot and add the remaining celery, carrot, and green onion. Add the remaining teaspoon of salt and bring to a boil. Turn the heat down to simmer for 12-15 minutes until the carrots are tender.
- While the strained broth is simmering, remove the chicken skin and shred the meat. Return the shredded meat to the pot. Remove the pot from heat and add parsley. Cover and let rest for 5 minutes before serving.
- ½ cup dehydrated apples
- ½ cup dates
- ½ cup raw almonds
- 2 tsp. cinnamon
- Place all ingredients into a food processor on high for 45 seconds-60 seconds or until ingredients are almost smooth and start to form a ball.
- Separate mixture into 14 evenly sized balls.
- Sprinkle with more cinnamon.
- Store in an airtight container.