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A study out earlier this week has been generating lots of buzz with its finding that study participants on a low-carb diet lost more body weight and reduced their risk of heart disease compared to subjects on a low-fat diet. The study, published in the Annals of Internal Medicine and sponsored by the National Institutes of Health, was a randomized trial that followed a group of 150 racially diverse men and women over one year.
After one year, researchers found that those in the low-carb group lost an average of 8 pounds more compared with those in the low-fat group. The low-fat group included all types of carbs, such as those from whole grains, refined breads, cereals and other starches. Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition.
Whether roasted, shredded or sauteed, Brussels sprouts add a flavorful yet healthy component to any fall feast.
The Soo Locks are getting a new computer system to replace a half-century-old master control system that opens and closes the locks. The city of Cleveland has reached a $6 million settlement in a lawsuit over the death of a 12-year-old boy shot by a police officer.

Davenport Panthers head coach Lou Esposito stopped by Sports Overtime to talk about building a program from the ground up. The Cleveland Cavaliers finished off a four-game sweep of the Detroit Pistons Sunday, holding on for a victory. DTE Energy helped over 300 lower income residents take advantage of energy related assistance programs. Broccoli and cheese combine in a whole new way with these tasty broccoli and cheese omelets. The subjects were divided into two groups: One group limited the amount of fat, while the second group limited the amount of carbs they ate. In addition, the low-carb group lost significantly more body fat compared with those in the low-fat group.
The low-carb group was eating higher fat, but mainly from unsaturated sources such as nuts, fish and olive oil.
Their total fat intake was about 30 percent of their total calorie intake, which is in line with the USDA’s Dietary Guidelines for Americans.

The best bet is to include both whole grains and healthy unsaturated fat as part of a wholesome, well-balanced diet while minimizing refined and processed foods. She is the author of The Greek Yogurt Kitchen: More Than 130 Delicious, Healthy Recipes for Every Meal of the Day.
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