The traditional Mediterranean diet can be considered mainly, but not exclusively, as a plant-based diet, and certainly not a whole foods, plant-based diet.
Source: Four Ways to Improve on the Mediterranean Diet | NutritionFacts.org
Low carbohydrate-high protein diet and incidence of cardiovascular diseases in Swedish women: prospective cohort study | The BMJ
Results – A one tenth decrease in carbohydrate intake or increase in protein intake or a 2 unit increase in the low carbohydrate-high protein score were all statistically significantly associated with increasing incidence of cardiovascular disease overall (n=1270)—incidence rate ratio estimates 1.04 (95% confidence interval 1.00 to 1.08), 1.04 (1.02 to 1.06), and 1.05 (1.02 to 1.08). No heterogeneity existed in the association of any of these scores with the five studied cardiovascular outcomes: ischaemic heart disease (n=703), ischaemic stroke (n=294), haemorrhagic stroke (n=70), subarachnoid haemorrhage (n=121), and peripheral arterial disease (n=82).
Conclusions – Low carbohydrate-high protein diets, used on a regular basis and without consideration of the nature of carbohydrates or the source of proteins, are associated with increased risk of cardiovascular disease.
Low-carbohydrate diets and all-cause and cause-specific mortality: Two cohort Studies
A low-carbohydrate diet based on animal sources was associated with higher all-cause mortality in both men and women, whereas a vegetable-based low-carbohydrate diet was associated with lower all-cause and cardiovascular disease mortality rates.
Source: Low-carbohydrate diets and all-cause and cause-specific mortality: Two cohort Studies
European Journal of Clinical Nutrition – Low-carbohydrate-high-protein diet and long-term survival in a general population cohort
European Journal of Clinical Nutrition is a high quality, peer-reviewed journal that covers all aspects of human nutrition.
Conclusion:
Prolonged consumption of diets low in carbohydrates and high in protein is associated with an increase in total mortality.
Black-Eyed Pea Dip
Source: Zannie’s Black-Eyed Pea Dip | The Pioneer Woman
Ingredients
- 2 to 3 cups cooked Black-eyed Peas
- 1/4 whole sweet onion, chopped
- 1/4 cup Sour Cream
- 8 slices Jalapenos
- 1 cup Grated Sharp Cheddar Cheese
- 1/2 cup Salsa
- Hot Sauce (optional)
- Garlic powder, a dash or two
- Salt And Black Pepper To Taste
Preparation
Preheat oven to 350 degrees.
Drain black-eyed peas and mash, leaving some whole.
Add all other ingredients, stirring to combine.
Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.
Serve warm with tortilla chips.
I stole this recipe. I did the usual change one or two things but refuse to claim this recipe as an original. Instead of canned beans I prepared my own from dried beans. The hot sauce is optional because I forgot to add it and when we started to chow down the dip didn’t really need any more heat. As far as bean dips go this recipe is a keeper. There were only six people at the gathering and we ate it all. So the recipe serves six.
The stuffed mushrooms all got eaten too but that’s another recipe for another day.
Helpful Hints – This is a Texas thing, black eyed peas for good luck at New Year’s. So here are a few hints. Salsa is not optional and I think I used a half cup but since I tossed and didn’t measure it might have been a little less or a little more. Hell on the Red from Telephone Texas. Use a different salsa but the dip won’t taste the same. If you like your dip spicy add more jalapenos. Add hot sauce too but it better be a good Tex-Mexican hot sauce. Don’t do the sriracha thing that everyone else does or it won’t taste the same.
