Fad Diets

Fad Diets

by: Kirsten Hawkins

High-Fat, Low-Carbohydrate Diets - Millions of Americans have joined the low-carb craze and started high-fat, low-carb diets such as the Atkins Diet, and the Zone Diet. They are made up of about 60% fat, 10% carbohydrate, and 30% protein. These diets say you can eat high amounts of fat and protein while getting very low amounts of carbohydrates in the form of vegetables. The main premise of the low-carb diet is that a diet low in carbohydrates leads to a reduction in bodyÕs production of insulin. The end result is that fat and protein stores will be used for energy. So you stuff yourself full of unlimited amounts of meat, cheese, and butter, and only eat a small portion of carbohydrates. People who start the diet usually lose a great amount of weight, but itÕs not permanent weight loss. Instead of burning fat, the lose water and precious muscle tissue. Furthermore, these diets are low in several nutrients and contain excess amounts of cholesterol and saturated fats, substances that increase the risk of heart disease. Plus, regardless of what they claim, the enormous amounts of protein put a strain on your kidneys. Moderate Fat Diets - Next, there are the moderate fat diets. Moderate fat diets include diets like Weight Watchers, the USDA Food Guide Pyramid, and Jenny Craig. These diets are made up of about 25% fat, 60% carbohydrate, and 15% protein. They encourage the intake of whole grains, fruits, vegetables, and essential fatty acids found in foods like olive oil and salmon. These diets are usually nutritionally balanced if the dieter eats a variety of foods from all categories. For example, Weight Watchers operates on a point system where foods get a number of points based on calorie, fiber, and fat content. Dieters get a specific amount of points they can use for the day. While itÕs not encouraged, they may choose to spend most of their points on carbohydrates instead of balancing it out. This could lead to deficiencies in nutrients such as calcium, iron, and zinc. However, if followed properly, these diets are probably the most successful for losing weight and keeping it off. Low and Very Low-Fat Diets - Finally, you have your low-fat and very low-fat diets. Diets in this category include the Dr. Dean OrnishÕs Diet and the Pritkin Plan, among others. They are made up of about 13% fat, 70% carbohydrates, and 16% protein. These diets are mostly vegetarian diets and donÕt recommend eating a lot of meat. Like the low-carb diets, you can eat unlimited amounts of certain foods. Because you canÕt eat a lot of meat, these diets are deficient in zinc, vitamin B12, and essential fatty acids. Also, it is so restrictive that people find a hard time staying on it for life and end up gaining their weight back. About the author: Kirsten Hawkins is a nutrition and health expert from Nashville, TN. Visit http://www.popular-diets.com/for more great nutrition, well-being, and vitamin tips as well as reviews and comments on popular diets.

"Rice Pilaf with Peas"

"Rice Pilaf with Peas"

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2 c Rice

3 tb Olive oil

1 ea Onion, chopped

2 ea Bay leaves

1 sm Piece cinnamon

1 ts Salt

1 pn Freshly ground black pepper

1 c Peas

4 c Water or stock

1 tb Parsley, chopped

Tomato slices Cucumber slices Wash rice & leave to soak for half an hour. Allow to drain. Heat oil in a pot & fry onion till it becomes translucent. Add bay leaves, cinnamon, salt, pepper & rice. Cook until the rice grains become opaque, stirring occasionally. Add peas & stir together until the peas are well coated in oil. Add 4 c water or stock. Bring to a boil, cover & simmer over a low heat until the rice is tender (15 to 20 minutes). Serve with the garnish. Jack Santa Maria, "Greek Vegetarian Cookery"

"Wild Mushroom Soup (Minestra Di Funghi Selvatici)"

Ingredients
1/4	ounce	dried porcini mushrooms, about 8 large pieces
3	medium	potatoes
2	small	carrots
1	medium	onion
1	small	shallot
2	pound	mushrooms, wild, or cultivated fresh
2	ounces	beef, 2 slices
10	tablespoons	olive oil
2 1/2	quarts	chicken broth, fresh made or canned chicken broth
1	teaspoon	salt
1/4	cup	parsley, minced flat-leaf, fresh
1		pepper, freshly ground
Directions:
PREPARATION: Put dried porcini mushrooms in a small bowl with 1/2 cup hot water. Let stand until softened, about 20 minutes. Remove mushrooms and strain liquid through a fine sieve. Return mushrooms and liquid to the bowl; discard the sediment. Peel and coarsely shred the potatoes and carrots. Peel and coarsely chop the onion. Peel and mince the shallot. Thinly slice the fresh mushrooms. Mince the beef. COOKING: Heat 5 tablespoons of the oil in a 6-quart soup kettle. Add the beef and onions and saute over medium heat until the onions soften and the beef is translucent, about 2 minutes. Bring broth to a boil in a large saucepan. Add the boiling broth to the soup kettle along with the potatoes, carrots, porcini mushrooms, and reserved mushroom liquid. Return to a boil and simmer until vegetables are tender, about 10 minutes. Heat remaining oil in a large skillet. Add the fresh mushrooms and salt and saute over medium until mushroom liquid has evaporated, about 10 minutes. Add mushrooms to the soup kettle and simmer for 30 minutes. Adjust seasoning if necessary. SERVING: Ladle soup into warm bowls. Sprinkle with parsley and ground black pepper. Serve immediately.

"Curried Carrot Soup" from Bangkok Golden, Fort Washington, MD

"Curried Carrot Soup" from Bangkok Golden, Fort Washington, MD

2 1/2 c Chicken Broth

4 Carrots, Peeled & Sliced

1/2 ts Curry Powder

1/8 ts Hot Pepper Sauce

Salt & Pepper Plain Lowfat Yogurt Dillweed Heat 1/4 C. Broth in Heavy Small Saucepan Over Medium Heat. Add Carrots & Simmer Until Tender, About 15 Min. Drain. Puree Carrots in Processor Until Smooth. Transfer To Heavy Large Sauce Pan. Place Over Medium Heat. Stir in Remaining 2 &1/4 C. Broth, Curry Powder & Hot Pepper Sauce. Season With Salt & Pepper. (Can Be Prepared One Day Ahead. Cover & Refrigerate. Bring To A Boil. Reduce Heat & Simmer Five Min. Ladle Soup Into Bowls. Garnish With Yogurt And Dillweed. Serve Immediately.