Prevent Blood Sugar Problems with This Creamy Food

Low-fat yogurt is a smart move for your waistline. But a new study suggests that the occasional indulgence in whole-milk yogurt could carry some benefits, too.
In a 20-year study, people with the highest blood levels of trans-palmitoleic acid -- a type of fatty acid found in full-fat dairy products -- were 60 percent less likely to develop type 2 diabetes.

A Good Trans Fat?
It's way too early to recommend that anyone turn to full-fat dairy as a dietary mainstay. But the new research on trans-palmitoleic acid is interesting enough to take some of the guilt out of the occasional indulgence. Trans-palmitoleic acid is found in full-fat diary, and, although it's technically a trans fat, researchers think it behaves quite differently from the kind found in processed foods. These dairy-based trans-palmitoleic acids have not been linked to increased heart risks at all. In fact, in a recent study, people with higher blood levels of these fatty acids generally had better insulin sensitivity and lower levels of C-reactive protein -- an inflammatory marker linked to metabolic syndrome and diabetes.

Don't Have a Total Cow
Several other studies have linked dairy consumption to a lower risk of diabetes. This latest study is just one of the first to point to a possible dairy substance behind the benefit. And there could be other things in yogurt, cheese, and milk that make blood sugar happy, too. Still, this early research is no reason to go whole hog on full-fat dairy. But you can feel less guilty about the occasional treat. Just be sure to compensate for the extra calories by cutting back on other fatty foods in your diet -- especially if you need to lose weight.

WHAT’S FOR DINNER?!

Rosemary-Orange Chicken

Strong flavors of orange marmalade, orange blossom honey and orange juice to transform a whole chicken into a fruity main dish. Roasted potatoes and steamed broccoli would make nice sides.

Prep Time:

30 mins

Total Time:

1 hr 10 mins

SERVES 4

INGREDIENTS

• 1/4 cup orange marmalade
• 1/4 cup orange blossom honey
• 1 cup orange juice
• 1 4-pound chicken, cut into 8 pieces (2 breasts, 2 legs, 2 thighs, 2 wings)
• 4 cloves garlic, minced
• 2 tablespoons chopped fresh rosemary
• salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1/3 cup dry white wine
• 1 orange thinly sliced into 8 rounds
• rosemary sprigs for garnish

 

Directions

Preheat the oven to 400°F.

In a small saucepan, heat the marmalade, honey and orange juice over medium-high heat and reduce until thickened, by half. Set aside.

Heat a deep, large heatproof saute pan over medium-high heat and add the olive oil. Working in batches if necessary (be careful not to overcrowd the pan at this point), cook the chicken skin side-down for 3-4 minutes, or until golden brown. Turn the pieces over and cook for another 2-minutes.

Remove the chicken from the pan and deglaze with white wine, scraping the bottom of the pan as the wine reduces by about half. **Add the orange slices to the pan in a single layer, then add the chicken skin-side down. Pour the orange sauce over the chicken and heat until the sauce comes to a simmer.

Place the pan in the oven and cook for 15 minutes. Remove the pan from the oven (shut the oven door) and turn the chicken pieces skin side-up. Spoon the sauce over the chicken. Return the pan to the oven and cook for another 15 minutes.

Place the chicken pieces and orange slices on a platter, spoon with some sauce, and garnish with fresh rosemary sprigs. Serve remaining sauce in a gravy boat.

*Use salt sparingly if working with a kosher chicken. **If you do not have a heatproof saute pan, at this point place all the ingredients in a shallow casserole.