Low-carb with more pro­tein

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RE­SEARCH shows eat­ing well and main­tain­ing a phys­i­cally ac­tive life­style are ef­fec­tive strate­gies for los­ing weight and pre­vent­ing ex­cess weight gain.

The CSIRO Low-Carb Diet is al­most the op­po­site ap­proach to those high-carb, low fat diets tra­di­tion­ally rec­om­mended, and to what we cur­rently eat.

It com­bines low car­bo­hy­drate lev­els with higher pro­por­tions of pro­tein and healthy fats.

Pro­fes­sor Grant Brinkworth, a re­search scientist in nu­tri­tion and ex­er­cise at CSIRO, and se­nior re­search di­eti­cian Pen­nie Tay­lor, have re­leased their sec­ond book on the low-carb diet.

This new vol­ume will make im­ple­ment­ing the diet at home eas­ier than ever with a fo­cus on meals that are quick and easy to pre­pare, daily plans and meal builders, as well as ex­er­cises to im­prove your fit­ness, strength and gen­eral health.

Here is a recipe from the book:

Serves 4; Prepa­ra­tion: 20-25 min­utes; Cook­ing: 10 min­utes; Dif­fi­culty: Easy 70g crust­less mixed grain bread, lightly toasted, chopped 400g salmon fil­let, skin and bones re­moved, flesh chopped 250g as­para­gus, trimmed, cut into 4cm lengths

1 Tbsp olive oil

1 Tbsp Moroc­can spice mix 50g mixed salad leaves

50g drained ar­ti­choke hearts in brine, quar­tered length­ways 250g cherry toma­toes, sliced into rounds


1 Tbsp ex­tra vir­gin olive oil 160g hum­mus

2 Tbsp white wine vine­gar 1 Tbsp drained ca­pers in brine, rinsed and chopped

2 tsp sumac (see note)

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