Too Many Carbs
I know. I know. I sound like a broken record harping on carbs all the time.
However, a recent study conducted at Australia’s University of Sydney’s Charles Perkins Centre found that, “A lack of protein in the modern diet is a cause of overeating and is a big factor in causing obesity.”
From the New Zealand Herald:
Research from the University of Sydney’s Charles Perkins Centre found the instinctive appetite for protein in humans is so powerful people continue to eat until their bodies get the right amount of protein.
It said the overriding drive for dietary protein was a core factor in the global obesity epidemic, especially as diets shifted towards an increased proportion of foods higher in carbohydrates and fats and with protein reduced.
“We found that regardless of your age or body mass index, your appetite for protein is so strong that you will keep eating until you get enough protein, which could mean eating much more than you should,” said lead author Dr Alison Gosby.
The research collated the results of 38 published experimental trials measuring the unrestricted energy intake of people on different diets, and is published online in Obesity Reviews.
IN SHORT OR IN OTHER WORDS: what the research showed is that if you do not get enough protein (red meat and fats) in your daily diet you will continue to eat more food.
If you are following the government’s recommended pyramid, now a plate this means you will consume more carbs with a low amount of protein in it, until you get the amount of protein your body needs.
Thus you are eating more food and gaining weight because of that darned government pyramid/plate!
Proteins and fats make you feel full quicker and longer.
Millions of Americans are following the government’s food recommendations, gaining weight because of it, and then get criticized by the same government for being over weight!
Oh the irony of it all!!!!!!
Featured Recipe
Quick Vegetable Soup For Days When the Temperature Dips Below 20 Degrees
It has gotten super cold, even frigid, here in Columbus, Ohio. Way too early for temperatures to dip this low IMHO. Obviously Mother Nature does not agree with me. Harumph!!!!
So yesterday day after coming home from work delivering candy to all good real estate agents I was ‘bout frozen half to death. So I made this soup to unfreeze my frozen fingers and toes. It warmed my insides too.
What ever ails you this cold winter this soup will make you feel better right away.
Pure Comfort!!!!
If you can figure out my secret ingredient in this soup you will win nothing.
BTW – This is not my mother’s vegetable soup. She cooked hers all day long. I don’t have time for that. So this soup is ready in about one hour, which suits my busy life style. Best part, it does not scrimp on flavor or taste! And it is inexpensive too!
However, I do use chunks of real beef not only for flavor but because it can, with a salad and some buttered bread make a full meal of this soup. Nothing fills you up like real beef!
The bacon is for flavor.
This is what you will need for 6 bowls of soup:
2 slices bacon
1 small onion
1 pound stew beef
Flour for dredging – about ½ cup
1 medium potato*
2 – 14 ounce cans beef broth
1 – 14 ounce can stewed tomatoes
1- 8 ounce can tomato sauce
1 envelope Lipton onion soup mix
1 – 12 ounce package mixed frozen vegetables
Handful of fresh green beans*
Salt and pepper to taste
If needed: couple tablespoons olive oil
* NOTE: I add the fresh potato and beans cause it makes people think I made this soup all this by scratch. This is just our secret – just between the two of us – you and me. No one else has to know. When it is freezing cold like this it is OK to cheat!
Here is what you do:
Wash the green beans. Peel the potato and dice into a medium small dice. (So they do not take long to cook.) Let soak in cold water until needed.
Dice the bacon into big chunks and fry it in a large pot over medium high heat.
See the brown stuff on the bottom of the pan below? That is not burn. That my dear friends is flavor.
Dice the onion and add to the bacon grease. Sauté until the onion is soft.
NOTE: If the bacon does not render enough fat to sauté the onions add a bit of olive oil.
In mean time lightly dredge the beef in the flour.
NOTE: Use a different plate for each stage of working with the beef to avoid contamination.
Add to the pot in batches – do not over crowd the meat or it will not brown well – and sauté, stirring often, until browned on all sides. When one batch is browned remove to a plate until all is cooked. Add olive oil if not enough fat to brown the meat.
When all the beef pieces are browned add all pieces back into the pot. Lower the heat source to low. Add the beef broth. Drain the potatoes and add to the pot. Cover and simmer 5 minutes. Do not boil.
When the five minutes are up., add the can of stewed tomatoes, tomato sauce, fresh green beans, and the onion soup mix and gently stir to mix together.
Bring just to a boil; turn heat to low. Simmer for about 35 minutes.
Add the frozen vegetables and continue to cook for about 10 minutes.
Taste for seasonings and add salt and pepper if desired.
Ladle into big bowls and serve with buttered bread or crackers.
Ahhhhhh! I can see spring from my window.
Bon appétit!!!
Cost
Normal
0
false
false
false
MicrosoftInternetExplorer4
2 slices bacon $0.60
1 small onion $0.48
1 pound stew beef $5.16
Flour for dredging $0.32
1 medium potato $0.59
2 – 14 oz cans beef broth $1.40
1 – 14 oz can stewed tomatoes $1.11
1- 8 ounce can tomato sauce $0.49
1 envelope Lipton onion soup mix $0.75
1 – 12 oz pck fzn vegetables $1.50
Handful of fresh green beans $0.64
Salt and pepper to taste
If needed: couple tablespoons olive oil $0.28
Total cost = $13.31
Cost per bowl = $2.22
Quote of the Day
To feel safe and warm on a cold wet night, all you really need is soup.
Laurie Colwin
33333333