Carbs Are Our Friends!

Potato-Sweet Potato Braise

I was reading in my newly-arrived June 2014 Health Magazine and this article grabbed my attention. It’s called “Fear No Carb.”

It gives a “low-carb diet smackdown,” listing four top low-carb diets and rating them based on new studies. It also talks about the right way to eat.

In a nutshell, it shows that low-carb diets are actually bad for you.

Carbs can be a great way to provide glucose to our bodies, which is essential to energy and life. While it is not the only way, it is the most efficient, says the article.

Go to www.health.com and search for “the truth about low carb diets” to find the article, if you don’t get the magazine (or click here). There are several great recipes in there to help you get started on some of these foods, too.

And don’t fear the carb! Corn, bananas, white potatoes, green peas, cold cereal and sourdough bread are just a few of the things they list as being good to eat. And Atkins, Dukan and Paleo diets are not.

One last thing. A quote from the article: “... a study published earlier this year in Cell Metabolism suggests that having a diet high in animal protein in midlife (age 50 to 65) can significantly raise your risk of dying of cancer, compared with eating a low-protein diet.”

Now, that’s scary.

Cheers and hugs!

Denise

Recipe of the day:

Potato-Sweet Potato Braise

6 potatoes

1 sweet potato

1 onion

Olive oil

Red pepper flakes (optional)

Rosemary Garlic seasoning

Preheat oven to 375°F.

Wash and cut the potatoes and sweet potato. Cut into slices, scalloped-style.

Cut up onion.

Pour about 1 Tablespoon of olive oil into a 9 x 13” baking dish.

Place potato and sweet potato slices in pan, alternating them every so often. Place onion pieces in with potatoes.

Spritz some olive oil over the entire dish.

Sprinkle generous amounts of the pepper flakes and seasoning, according to your tastes, over the potatoes. Go easy on the red pepper flakes, they are potent! Add a little salt or seasoning salt if desired.

Bake, covered, for about 1 hour. Check to see if the potatoes are soft when poked with a fork. Cook awhile longer, if needed.

Serve plain or with Italian dressing or a light gravy.