Gambas al Ajillo (shrimp with garlic sauce) and My Meeting with Zone Diet Dr. Barry Sears

Hi everyone. This week I was fortunate enough to be invited to an intimate meeting with Dr. Sears of the Zone. What a fascinating and informative session it was. His basic premise in his new book, Toxic Fat Syndrome, is that silent inflammation is the cause of obesity. He discusses the notion of the Perfect Nutritional Storm that has created the abundance of inflammation and thus the rise in obesity in America. The perfect storm consists of the more or less simultaneous increase in cheap, refined carbs, the increase in cheap vegetable oils and the decrease in the intake of fish oils. All of the above began in the eighties and started the obesity epidemic. He explains that although we may even be lean, it does not mean we are healthy, because of or high intake of Omega 6 amino acids. Sheesh.

I am reading his new book now and recommend it, although it is making me a bit orthorectic (read my baristakids article today on orthorexia-an unhealthy focus on healthy eating): It is so challenging to know what the best regimen for health is but his seems pretty solid: a balance of good carbs, protein and fat. Can’t go wrong there.

Lucky for me, I can feel good about making the final Ana from Spain recipe, Gambas al ajillo, because it is NOT made with cheap vegetable oil but good olive oil. She left yesterday and we will miss her. We will not miss her food, however, because her teachings are the gifts that keep on giving. Thanks, Ana, and always remember your American Mama, Almacita.

Gambas al Ajillo (shrimp with garlic)Tapas for 4 people
One cup raw medium shrimp
3 TBS olive oil
3 cloves very thinly sliced garlic
pinch of paprika
salt to taste

In a small frying pan, heat up the oil and add the sliced garlic. When the garlic starts turning a golden color, add the salt and the shrimp. Stir a bit. When the shrimp turns fully pink, remove from the fire and sprinkle with the paprika.

Serve in small bowls with bread


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