In a word: bull! Yes, your body stores about 20 minutes’ worth of blood sugar for energy. But it never switches off one energy source in favor of another; rather, it burns a combination of fat and sugar every minute of every day.
Think of it as a faucet: Exercise adjusts the flow from each tap. You burn a higher percentage of fat calories at rest than in action, but the fat tap stays on.
The more intense the exercise, the higher the percentage of sugar you burn–a 30-second sprint, for example, is almost all sugar. But as soon as you stop running and catch your breath, your body shifts back to burning more fat. If it didn’t, sprinters would be the fattest mofos on the planet. Instead, they’re just the opposite.
Copyright 2005 Weider Publications
Copyright 2005 Gale Group
February 4th, 2006
Serves 6
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon chili flakes
1 ounce butter
2 teaspoons ground
turmeric
1 large onion, chopped
3 garlic cloves, chopped
1 1-inch piece of fresh
ginger, chopped
4 tablespoons ground
almonds
1 pound, 10 ounces celery
root, diced
5 cups vegetable stock
salt and freshly ground
black pepper to taste
Cilantro Oil
3 garlic cloves, chopped
1/2 teaspoon coarse sea salt
4 tablespoons olive oil
1. Grind the first 3 ingredients
together in a spice grinder, or
pound in a mortar with a pestle.
2. Melt the butter in a pan over
low heat. Add the crushed spices
and turmeric and cook for about
1 minute, until fragrant. Add the
onion, cover, and cook for about
5 minutes, until translucent.
Add the garlic, ginger, and
almonds and cook for 1 minute,
until fragrant. Add the celery
root and stock and bring to a
boil. Simmer for 20 minutes,
until the celery root is tender.
3. Puree the soup with a hand-held
blender or in a food processor
until smooth. Season with
salt and pepper.
4. To make the Cilantro Oil, grind
the garlic, sea salt, and olive oil
together in a food processor, or
pound to a paste in a mortar.
5. To serve, ladle the soup into
bowls and garnish with the
Cilantro Oil. Drizzle with a bit of
cream, if desired.
Per serving (without cream garnish):
237 calories, 60% fat (16 g; 4 g saturated), 31% carbs (18 g), 9% protein (5 g), 4 g fiber, 88 mg calcium, 1.6 mg iron, 1,409 mg sodium.
Recipes by CELIA BROOKS BROWN
Copyright 2005 Weider Publications
Copyright 2005 Gale Group
February 4th, 2006