Every now and then a piece of research is published that's just not very good quality. Despite the (presumably) best efforts of editors, peer reviewers, and the editorial boards of major journals, not all pieces of research are as rigorous as others.
And then sometimes research is published that is so egregiously poor that it's an embarrassment to the journal that published it, the peer reviewers who gave the manuscript the green light, and the major news media who cover it.
Today's article is one such and has been published in the June issue of Pediatrics (https://doi.org/10.1542/peds.2017-3349).
The authors surveyed a group of people who had been diagnosed with Type 1 diabetes and followed a very-low-carbohydrate diet (VLC diet), defined as less than 50 grams of carbohydrate per day. The authors found that those who followed that VLC diet had "measures of glycemic control in the near-normal range, low rates of hypoglycemia and other adverse events, and generally high levels of satisfaction with health and diabetes control." They go on to state that "these findings are without precedent among people with [Type 1 diabetes]."
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This side dish is so simple and quick, but really delicious. The eggplant takes on a lovely creamy texture when roasting, and the sauce brings salty, sweet, and umami flavors to really round out the recipe.
Frittatas are great. They are super simple to make, and most recipes only call for a single pan. They bake in the oven, so clean up is a snap: one pan and that's it. No spatters on the stove or second and third pans to clean. They're a fantastic weeknight dinner with a side salad and make great leftovers - try them on sandwiches.
Simmering the white wine, lemon juice and thyme to blend the flavors and reduce the sauce a bit while the onion softens is a great technique. When you are done and have pureed the sauce it will be about a cup of sauce: perfect for two servings with the pasta.
Pasta carbonara is one of my favorites. The flavors of garlic and parmesan, with a bit of crisp ham and the fresh, crunchy peas just seems to somehow fit together really well. Maybe it is sacrilege to make this into a salad - chilled, the dish does take on a different tone - but this is really good.