Dinner at Diet Doctor’s

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We had famous guests here on Friday. Two of the founders of Sweden’s LCHF magazine stopped by for dinner – Margareta Lundström and Bosse Zackrisson. In addition, Monique Forslund (holding my daughter Alva in the picture) came. A couple of significant  others (Mats and Mattias) and a few children came along too.

We made a big splash with a three-course meal. Here’s the menu with pictures.

Fortunately, I wasn’t the one who planned the dinner, but my wonderful spouse Kristin. Here are the creations:

Appetizer

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Salmon rolls with cream cheese and wasabi stuffing, ginger and Japanese soy sauce.

Entree

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Venison entrecote, a sauce made with blueberries and dark chocolate, a yellow-turnip gratin and bacon-wrapped asparagus.

Dessert

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Dark chocolate mousse* with licorice and raspberries.

/* Made from whipping cream, 70% dark chocolate, egg yolks, licorice powder, vanilla powder.

Previously at the Diet Doctor

This Year’s Seafood Platter

An Easter Egg

LCHF Breakfast in the Summer

Pizza Without Bread: Meatza

Eating LCHF in America

56 Comments

Top Comments

  1. FrankG
    But LCHF eating is so restrictive and boring... how could anyone possibly sustain it long-term with the kind of imaginative ideas you present here? :-)
    Read more →
  2. murray
    Mathieu, each of the courses has plenty of fat. The salmon is a fatty fish and the rolls contain cream cheese. The entrecote of venison has a dark chocolate sauce (mole, really) and pure chocolate is over 50% fat, so this is really a fat sauce. The asparagus is wrapped in bacon. The turnip is gratin. The dessert is whipping cream (mostly fat), dark chocolate (mostly fat) and egg yolk (lots of fat). The raspberries are fairly low carb in that portion size. The only significant source of carbs is the turnip. Protein is modest but not skimpy. Looks in line with LCHF to me.
    Read more →

All Comments

  1. Cindy C
    Thanks for some inspiration. Here is some news about Prof Kummerow, and his upcoming 100th birthday.

    http://www.chicagotribune.com/lifestyles/health/ct-u-of-i-prof-turnin...

  2. FrankG
    But LCHF eating is so restrictive and boring... how could anyone possibly sustain it long-term with the kind of imaginative ideas you present here? :-)
  3. Alan
    The menu is mouthwatering. Thank you for sharing--I will try some of these ideas/recipes.

    One minor correction: the dessert has raspberries not strawberries.

  4. Violeta
    Fit for kings! And complements to the chef!
  5. Liza
    FrankG, I sincerely hope you're joking. I personally think it's the complete opposite. Once you start eating low carb your tastebuds recover and you open up a whole new world of eating. All I can say is give it a go, you may be surprised the benefits don't stop at exciting and mouthwatering foods.
    Reply: #7
  6. KDM
    Liza - FrankG is clearly being facetious. A big clue is the emoticon.
  7. FrankG
    Very much joking Liza :-)

    I get so tired of hearing the same old scripted replies about what kind of diet excludes an whole food group (although strangely it seems "low fat" didn't do that, while "low carb" does?!?) and how it could not be sustainable blah blah blah...

    Just look at what the Doctor's family cooked up (hah!) using just a bit of imagination and good quality ingredients.

  8. Galina L.
    Great menu! Using such unusual sauce on a venison requires a great culinary fantasy!
    However, I have to admit that after my appetite got normalized on a LCarbing, any food became less mouth-watering. Sometimes I miss how everything used to taste when I was hungry most of the time, but I don't miss being a natural glutton.
  9. Galina L.
    Great menu! Using such unusual sauce on a venison requires a great culinary fantasy!
    However, I have to admitt that after my appetite got normalized on a LCarbing, any food became less mouth-watering. Sometimes I miss how everything used to taste when I was hungry most of the time, but I don't miss being a natural glutton.
  10. Mathieu
    Looks good.
    I can see it is LC.
    But it does not seem to be HF.
    Reply: #14
  11. tony
    I noted a few glasses of wine on the table. On the one hand Dr. Atkins prescribed zero alcohol on his diet. On the other hand William Banting consumed 4-6 drinks per day.

    Can someone recommend how much alcohol is allowed on LCHF? What type of alcohol (beer, wine spirits)?

    Thanks!

  12. Alien
    alcohol is fine if you are not trying to
    Lose weight. The diet says dry wines white spirits
  13. Mitch
    Looks great - I wasn't hungry till I saw this post :)
  14. murray
    Mathieu, each of the courses has plenty of fat. The salmon is a fatty fish and the rolls contain cream cheese. The entrecote of venison has a dark chocolate sauce (mole, really) and pure chocolate is over 50% fat, so this is really a fat sauce. The asparagus is wrapped in bacon. The turnip is gratin. The dessert is whipping cream (mostly fat), dark chocolate (mostly fat) and egg yolk (lots of fat). The raspberries are fairly low carb in that portion size. The only significant source of carbs is the turnip. Protein is modest but not skimpy. Looks in line with LCHF to me.
  15. GP
    Huh, the beard looks great, doc. I'm sure you can grow that bad boy even more. And btw I hope you eat more lard and drink more red wine. Hell yeah!
  16. Victor
    the doc looks like the perfect image of health. What is it again, 8 years of LCHF? All of Sweden should be following that example.
  17. Joey B
    No skirt steak!!!??? You haven't lived until you tried skirt steak ;)
  18. Stephen
    Looks good, I'd love to have some of that salmon! But I'd probably go for a potato instead of the entree.
  19. Tina
    Wow- what a great menu! I do have a question about the licorice powder though. I LOVE licorice - especially licorice /anis tea. And I have read that it has many health benefits, especially when you are estrogen disregulated. But then I also read somewhere that it was "30 times sweeter than sugar" (although it does not taste like it) . I would love to use licorice in my cooking and tea - but I didn't since I was scared of an insulin reaction.
    Reply: #21
  20. Bob
    I'd love to see the recipe for the mousse. I've learned that dessert has to be only for special occasions (i think there's still an insulin response for anything that tastes remotely sweet), but that could be useful for the occasional treat.
  21. Galina L.
    There are dividing flavors. I totally hate licorice and anise flavors, like mint/chocolate combination.
    Reply: #22
  22. murray
    Galina, I gather you also dislike fennel and, one of my favourite herbs, tarragon. Pity. I made a lively Bearnaise sauce for dinner on the weekend to go with a flat iron steak of grass-fed New Zealand beef.

    I'll know now to poll guests in advance about tarragon and fennel. I thought coriander was the dividing herb.

    Reply: #43
  23. Galina L.
    Yes, fennel I don't like, but tarragon is fine. I also dislike when cayenne pepper is added into odd places like chocolate or nut mixes.
    I am originally from Russia, and sometimes I think that people from my country have a tendency to put dill everywhere, I like that herb but flavors could be overdone.
    May be my tastes in food are very conservative, for example I prefer raw unsalted nuts.
  24. Corey Hill
    Justed wanted to say ..I love the salmon/cream cheese sushi combo. I made it for dinner.

    Also I wanted to know as a diabetic:

    There are others out there touting how: juice fasting will cure me, how going vegan and raw will
    cure me. People like Joel Furhman, Dr Gabriel Cousins, Neil Bernard, and even Joe Cross from sick fat and near dead.

    Why when I tired their methods for over the past year, my blood sugar was never in control?

    I go on a very tight LCHF diet and my blood sugar is in control in 48 hours?

    I would love to do raw, vegan ,greens, bean, onions, mushrooms, seeds and berries, but man my blood sugars reading say it's not working?

    Do you or anyone have an explanation?

    Greatly appreciated

    Replies: #25, #27, #28, #29
  25. Zepp
    First of all.. Diabetes type 2 is different disases whit the same symptoms.. high glucose levels.. to high!

    Some of the vegan doctors put there patients on a healty diet.. whole food and no sugar, no processed oils and other modern foods.

    Soo.. your problem is moste probably that your body dont handle glucose that efectively.

    It could have different causes.. like genetics.

    "Slow Glucose Removal Rate and Hyperinsulinemia Precede the Development of Type II Diabetes in the Offspring of Diabetic Parents"

    http://annals.org/article.aspx?articleid=704330

    Starvation says cure diabetes.. thats obvius.. becuse one dont provide carbs and the body use stored fat.. but how long and how healty is starvation in the long run?

    Soo.. you can eat all the carbs as you want, as long as it dont interfer whit your glucose levels/Hba1c, thats what one can say!

    Reply: #31
  26. Cumbria
    I have to agree with some of the other comments. Love the beard, doctor!! And the food looks so luxurious and delicious. I'm now inspired to layer and roll some cream cheese onto the smoked salmon I've been saving for dinner tonight - adding a few capers. YUM! I love eating this way and I have to say, the Diet Doctor has the BEST website and Facebook page I have found. Very motivating. Thank you so much, Dr. Eenfeldt.
  27. bill
    Cory asked:

    "I wanted to know as a diabetic:

    There are others out there...

    Why when I tired their methods for over the past year, my blood sugar was never in control?"

    Because their methods are not science based.

  28. Cindy C
    In reading about juicing, they tend to add a lot of fruit to the vegetables, which would not be good for blood sugar control. Plus that person is hungry again within 2 hours. They also tend to be diuretics or even purges, perhaps taking out of the body too much salt, and other nutrients. I would think this also would not be good for a persons microbiome. As for the difference between high carb/low fat/low protein, and low carb/moderate protein/high fat, one would be a starvation diet, and the other would be more nutritious. Both can cause weight loss, but one would cause much more side effects. This mentions the 2 different diets and outcome.

    http://www.proteinpower.com/drmike/metabolism/is-a-calorie-always-a-c...

  29. Stephen
    Corey,

    Are you a Type 2 diabetic? How long have you been diabetic. I think a vegan or plant-based diet can reverse diabetes if caught soon enough, and when the diet reduces inflammation, insulin resistance, body weight, etc.

    So, you have to start within a few years of the onset of the disease, and the diet has to improve your health.

    Steve

    http://2lbsofstarch.com

  30. JohnCP
    I really appreciate this blog, and the great community of "comment"-ators. It's great to find such a learned, friendly and helpful group of people. I have been doing LCHF for about 5 months now and this site has been a great resource. THANK YOU!
    LCHF has become a bit of a revolution in South Africa (search for " Tim Noakes banting") but there is still a lot of resistance from media, medicine and the Heart Foundation.

    HERE IS A SIMPLE RECIPE FOR MOUSSE: http://lowcarbislekker.wordpress.com/2014/08/14/celebrating-avo-seaso...
    Check out the rest of the site as well - "Low-carb is lekker" - I have found many easy recipes here. (Lekker is an ubiquitous Afrikaans word meaning "nice" "pleasant" and 100's of other things - and now generally used in all 11 official languages in South Africa).
    The other day my wife said she misses her " pap" (= porridge) and by coincidence there was a recipe for porridge made from almond flour. Real simple and real tasty!!

    Reply: #33
  31. Corey Hill
    Thank-you everyone for your input.

    I think I have realize the following:

    1. Why fasting was used to cure disease.
    2. Why LCHF works for me

    Both induce starvation. Starvation puts the body in fat burning mode.
    The body uses disease tissue first, ie, cancer cells, abnormal tissue,
    etc then bodyfat to survive instead of muscle.

    Eating high fat, keeps the body doing this, let the body rid itself of these
    toxic materials, and releases the toxic material from fat stores.

    Ketones are the result of this process and energy pathway in the body.

    Removal of sugars in the blood, reduce inflamation all caused by
    eating carbs including vegetables (in my case, being so very sensitive to carbs.

    For now: I need to say LCHF to cure and heal myself.
    Later on, when I think its ok, it will be time to add, barley/wheat grass and spirulina powders
    to help with micro nutrient nutrition in my body to support my liver, kidneys etc.

    These superfoods, are extremely low in carbs and should be okay.
    After that, then I can add some vegetables back into my diet.

    The importance of things I have realized over this past is the importance of
    testing blood sugar to know my bodies response to food.

    Thank-you all for your help. I think I know clearly my path and what I need to do
    to rid, repair and heal from the damage the standard american diet has done to my body
    and diabetes.

  32. Monica
    What a lovely meal. Very special, congratulations to the chef!!
  33. Zepp
    Here she can find more!

    http://www.mariannslchf.com/

  34. François
    Type 2 diabetes. There is a lot of misunderstanding on the subject (as much in patients as in physicians and dietitians who should know better but receive their knowledge from the Food Industry and the Pharmaceutical Industry). I have read above some comments that are totally wrong. Though I already wrote on the subject in previous posts, I'll summarize the info once again here.

    Type 2 diabetes IS NOT high blood sugar. High blood sugar is the end symptom of the disease. Just like an abcess is not fever and pain, which are symptoms of an infectious process. Type 2 diabetes is insulin resistance caused by excessively high insulin blood levels, just like alcohol resistance is caused by excessive alcohol intake (the body becomes more and more resistant to the effect of a given substance and one needs to increase the levels more and more to get the same effect).

    In the begining of the diabetes continuum, blood sugar is perfectly normal, at the expense of rising insulin levels. This is extremely dangerous, as insulin drives inflammation in the body and as there are insulin receptors on arterial plaques, growth of atherosclerotic plaques amongst other things. High insulin levels also promote secretion of IGF-1 (a hormone that tells all cells in the body to grow, whether they are normal or cancerous) and decreases secretion of IGFPB-3, a hormone that tells cancer cells to commit suicide.

    Our current "treatment" for diabetes aims to increase insulin secretion through medication (and also incease insulin sensivity with other medications) so that the blood sugar goes down. We aim at the symptom, not the cause. This is just like a doctor who would treat an abcess with tylenol so that pain and fever would go down.

    In both cases, the condition gets worse while the symptoms somewhat improve.

    Why does a LCHF diet reverse diabetes? Why does fasting reverse diabetes? Because they decrease insulin production. Period. Why does a vegan diet sometimes work? When it does work, for the very same reason: cutting refined sugars and junk food is always a good idea. But eating a lot of carbs, even "good carbs" is totally counterproductive. In your body, a carb is a carb. Your body has no way to know whether it came from a candy, a starch or a "healthy carb". A carb is a carb. For a diabetic, it is a question of amounts and the lower the better.

    One important comment: what should be eaten is a high FAT diet (no trans fats, and as low as possible in omega-6 processed oils). A high PROTEIN diet actually stimulates significantly insulin production, which is a problem for a diabetic.

    LCHF and intermittent fasting address the cause of diabetes, not the symptom. While also resolving a lot of other health issues, from metabolic syndrome to obesity and many, many more.

    Addressing the symptom and not the cause is useless and gives a sense that things are OK" They are not. Insulin must go down.

    Hope this makes things more clear.

    Replies: #37, #41
  35. frank f.
    Using such unusual sauce on a venison requires a great culinary fantasy!

    It's not a "venison," it's a deer, a little Bambi.
    No fantasy for its mother and siblings to be sure.

    Replies: #36, #39
  36. FrankG
    Shame that so many seem to rely on the Disney Corporation to teach them about the natural world and how life really is... a fantasy indeed! :-)

    Instead of anthropomorphising other animals: perhaps a more realistic approach is to accept that we humans are animals... part of the same genome as ALL life on this planet.. including plants.

  37. Elisabeth
    What causes insulin resistance? All our cell membranes contain a bilipid layer, i.e. they consist of fats. What should be there: mainly saturated fats. Trans fats and polyunsaturated oils will make the cell membranes stiffer than they should be, making it more difficult for insulin to enter the cells. Insulin is like the gatekeeper which allows glucose into the cells where it can be burnt.

    So how does a LCHF diet remedy this situation? First: LC means the body isn't flooded with excess glucose which can't get into the cells so it remains in the blood and gets stored as fat. Second: HF means the body gets flooded with healthy fats which will replace the unhealthy fats and restore the flexibility of the cell membranes. This could take many months, even years.

    Reply: #38
  38. Zepp
    Im more for Francois explanation!

    "Banting Lecture 2011

    Hyperinsulinemia: Cause or Consequence?

    "There is a strong relationship between basal insulin levels, obesity, and diabetes in humans (12). Increasing fasting insulin levels compared with those in lean control subjects have been documented as subjects progress from obesity to impaired glucose tolerance and severe diabetes (13,14). This correlation provides no information on causation, and the same relationship with insulin resistance could be shown. However, there is evidence that hypersecretion of insulin can precede and cause insulin resistance."

    "In this conceptual model, insulin resistance is caused by hyperinsulinemia and is an appropriate adaptation to the increased need to store fat in adipose tissue without causing hypoglycemia. Thus, insulin resistance is an adaptive response that successfully maintains normal circulating levels of fat and glucose as long as the b-cell is able to maintain sufficiently elevated insulin levels (57). Perhaps the time has come to expand our research focus to carefully investigate the environmental changes that have accompanied the epidemic of obesity and diabetes"

    http://diabetes.diab...61/1/4.full.pdf

  39. Victor
    We don't call a beef steak "cow". Nor do we call a slice of ham "pig". I don't know why you are concerned about the name for venison, yes it is from deer but I don't think anybody has any illusions about its source.
    Reply: #40
  40. FrankG
    Interesting (I think) aside about the English language which has borrowed and benfitted from so many other languages over the centuries...

    Maybe since William the Conqueror (AKA William the bastard) came over from Normandy/France in 1066 and decided to stay for a while, it seems we started having two names for common meats... on the one hand you hear the Anglo-Saxon name used by the common-folk who actually reared (but rarely ate) the animal -- Pig, Cow, Sheep etc... on the other is the Norman/French version as used by the nobility who regulalrly got to eat the meat -- Pork (Porc), Beef (Boeuf), Mutton (Mouton) etc...

    I'm be interested to know if this occurs in other languages as well?

  41. Corey
    Thank-you Francois for the further clarification, I think I knew or already understood what you said, just didn't put it out there correctly. The bottom line, LCHF works for me, my body using fat for energy instead of carbs is helping me correct my situation, in days, I have had to significantly reduce my dependency on insulin. Over time I should be able to discontinue using it.
  42. Sharon Palmer-Brownstein
    Hi Dr. Eenfeldt. It is so good to see all of you together having a wonderful LCHF dinner and especially since I met all of you on the recent Low Carb Cruises. You all look fantastic, healthy and happy. Hope to see everyone on next year's cruise.
  43. robert
    Coriander is not a herb, it is a weapon of mass-taste-bud-destruction. It is altogether evil.
    Replies: #44, #45
  44. bill
    In the U.S. coriander leaves, which are the evil part, is called
    cilantro. See the website http://www.ihatecilantro.com
    Reply: #46
  45. murray
    Ha. Robert, you are obviously on the other side of the coriander divide. I'll remember not to invite you over for the coriander-mint-basil watermelon salad that my wife and kids love. Too sweet for me other than to taste the unique flavour combination, which is delightful if you are not coriander-averse. I am told by some that coriander tastes like soap. I always ask dinner guests in advance of using coriander.
    Reply: #47
  46. murray
    Bill, my understanding is that coriander is from the latin name (Coriandrum sativum) and that cilantro is the Italian name. Here in Canada the usage differs from grocer to grocer it seems.
  47. robert
    If only it tasted like soap, that would be heaven! I could tolerate that.

    Some insects release a vile smell when pestered (especially some bugs of the "Heteroptera" family), that is exactly what Coriander / Cilantro tastes like to me. My nose shuts down and I have to run away.

    Interestingly, I can deal with the coriander seeds, but the greenery is an absolute no-go.

    Reply: #48
  48. Cindy C
    Yes, the coriander seed, when ground taste good on meats. The leaves, however have a soapy, stronger taste. I think of the seed as a spice and the leaves as a herb.

    http://en.wikipedia.org/wiki/Coriander

  49. Bob
    Interesting about how different people like different herbs/spices. I much prefer cilantro (the leaves) over "Italian parsley", which adds green but no flavor. However, cilantro can be overpowering if you're not careful.

    i would like to see studies on why people (like myself) become insulin resistant. I would also like to see if it's possible, perhaps after many years of low carbing, for that insulin resistance to be reduces. Or do you always have insulin resistance, but because you're low carbing, your insulin level is low? I believe Gary Taubes believes it's the latter (your "true" insulin resistance does not change, but your insulin level does). He defines "insulin resistance" in a different way, though, and to him insulin resistance is at a cellular level in your muscle or fat cells. Also, insulin resistance has to be quantified, because it's good if your fat has high insulin resistance but your muscles have low insulin resistance, and it's bad the other way around. Thus, one can't speak of just "insulin resistance" without qualification of what (fat and/or muscles) are insulin resistant and to what level.

    By the way, I think the reason some vegan/plant based diets work for insulin resistant people is because these diets can reduce carbohydrates, as long as the diets focus on vegetables.

    Also, I see conflicting information about whether "too much" protein is bad for you in that it gets converted to carbs. Dr. Eades (the Protein Power guy) does not think so, but I've seen others saying protein will get converted to carbs.

    Reply: #50
  50. Zepp
    Insulin resistance is lack of GLUT4.. hyperinsulinemia make them fewer in muscle cells!

    Its your muscle cells that protect them self frome to much glucose.. they cant store more then it need.

    You know we have very limited facilities to store glucose, only 2000 Kcal.

    But we can store several hundred tusends Kcal of fat.

    Eating to much protein dont rise blood sugar.. it rise insulin.

    And if hyperinsulinemia is one of your problem, eat more fat instead.

    Excesses of protein mostly converts to amonia and one pee it out.

    Converting of proteins (Gluconeogenesis) to glucose is hormonial regulated.. I.E, mostly by Glucagon.

    And to get high Glucagon one have to get low insulin.. and to get low insulin one have to get low normal glucose levels.

    And then.. if one eat less carbs then one bodys emediate demand for glucose, Insulin get lower, Glucagon rises and stimulate the liver to make glucose and there is a shift frome amoniogenes to gluconeogenes.

    And thats not the whole.. becuse of upregulated gluconeogenes there gets a shortige of some intermediats in the liver and that makes that fat is only broken down half ways.. and then those goes another way and converts to keton bodys.

    The liver have vary litle ketolysys ensyms.. so those passes out in the blood and can be used by other non hepatic tissuies that need energy.

  51. Galina L.
    It is easy to encounter the smell of bugs of the "Heteroptera" family" while gardening, especially while collecting raspberries in a garden or in a forest in a temperate climate. Occasionally some random berries have wrong smell and taste because of that bag. I don't like the smell, it does remind cilantro, but I like cilantro anyway, especially the combination favored by Mexicans - lime+cilantro+garlic.
  52. Kate
    Can we have the recipe for the entire entree please? "Venison entrecote, a sauce made with blueberries and dark chocolate, a yellow-turnip gratin and bacon-wrapped asparagus." SOUNDS AMAZING!!! YUM!!!!
  53. Richard
    Will the person who introduced the Dark Chocolate Mousse with licorice and raspberries.

    Made from whipping cream, 70% dark chocolate, egg yolks, licorice powder, vanilla powder and the amounts for each ingredient.

    I will appreciate this very much.

    Richard

    Reply: #54
  54. Craig
    Wow, what an intriguing and delicious meal. However, being very new to this program, a chef, and lover of all things chocolate, I am puzzled about all of the 70% dark chocolate in two parts of the meal. Really quite a few carbs there https://www.fatsecret.com/calories-nutrition/food/dark-chocolate/carb....

    In three days on this eating program (I hate the word diet), my blood sugar is below 100 in the American system. It was running consistently in the 200's just a few days ago. My initial downfall was that I was eating some Lilly's stevia sweetened chocolate. I know the Doc does not like stevia, but on closer inspection there are three other sugar/alcohol clones. Anyway, even 70% chocolate is not in my near future.

    My point is that headlining so much relatively high carb chocolate in a featured menu might be confusing to newbies like me. It would be much clearer if it is identified that 70% chocolate is not really low carb and may be an acceptable compromise for those well entrenched in the program and at near normal weight and blood sugar profiles. However, it is not really for those in the early stages of the LCHF lifestyle.

    Reply: #55
  55. Bjarte Bakke Team Diet Doctor
    Craig, looks like you're making some serious progress already! I would, as you're hinting to, be careful with the 70% chocolate as it will raise your blood sugar.
  56. Tamarah
    The Menu is amazing !

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