Safflower Oil: Weight Loss Food?

Can salad dressing help you keep the pounds off? New research suggests yes -- but make your own with safflower oil and vinegar.
In a study, a small amount of safflower oil every day had a tummy-trimming effect in a special population of women with diabetes.

Slimming Safflower
The small 36-week study included women who were diabetic, obese, and postmenopausal. They ate 8 grams of safflower oil per day (about 1 2/3 teaspoon), with the exception of a 4-week break. And the results? They lost an average of about 6 percent of their belly fat -- all without changing their diets or exercise habits. Their lean body mass even increased slightly.

Not Just Any Fat
Safflower oil is rich in an essential omega-6 fatty acid called linoleic acid, which may have some kind of positive effect on metabolism. But larger studies will be needed to confirm the results. And keep in mind that all fats contain a decent number of calories, so if you add safflower oil to your diet, kick out another calorie source.

Other Unusual Waist Whittlers
Get the skinny on these additional off-the-beaten-path diet tricks:

Sip tea. Benefit from the special fat-thwarting powers of white tea.
Make like a turtle. Eating slowly can help you lose weight.
Choose the right perfume.

You've heard about the grapefruit diet. But can just the smell of grapefruit help melt the pounds from your body. Seems it has some potential. Preliminary animal studies show that the scent of grapefruit oil may help reduce appetite. Eating a couple of grapefruit won't hurt your waistline, either.

WHAT’S FOR DINNER?!

Sherried Chicken Cutlets

Prep Time:

25 mins

Total Time:

25 mins

SERVES 4

INGREDIENTS

Directions

Arrange cutlets in 1 layer on a tray or baking sheet and season both sides with paprika and salt and pepper.

Heat a 12-inch heavy skillet (not non-stick) over moderately high heat until hot. Add 1 tablespoon oil and swirl to coat bottom. Cook chicken in batches (don't crowd pan), turning once or twice, until just cooked through (adjust heat lower as necessary to keep bits on bottom from burning and add remaining tablespoon oil when pan begins to look dry in subsequent batches), 2 to 3 minutes total per batch.

Transfer chicken as cooked to a platter and keep warm, loosely covered with foil.

Add remaining oil and almonds and cook over moderate heat, stirring, until almonds are pale golden.

Transfer almonds with a slotted spoon to a small bowl.

Add Sherry and boil, stirring and scraping up brown bits, until reduced by half.

Add chicken juices accumulated on platter and bring to a boil.

Remove skillet from heat and add butter, stirring until incorporated and sauce is smooth.

about this recipe

Sherry is one of my secret weapons in the kitchen and I use it often--a few tablespoons here and there--to add a little nuance to many dishes. It's a bit like a chameleon in its ability to play well with ingredients from different cuisines, but in this recipe, it's partnered with a few signature flavors of its native Spain--paprika, almonds, and olive oil--to make a very easy sauce for chicken that tastes at once both familiar and yet a little exotic.