Helping Lost Weight Stay Lost

Uncovering the Role of Leptin
Nobody said losing weight is easy, but keeping it off is usually harder: more than half of all successful dieters gain back the weight they lost-sometimes with interest-within 3 to 5 years. While no one knows why this happens, researchers at New York's Columbia University may have found one piece of the puzzle, in determining how reduced levels of the hormone leptin-a key player in the complex system of weight regulation-triggers the body to regain those hard-lost pounds.

Leptin, which is made in fat tissue, tells the brain how much energy (a.k.a. calories) is stored in the body. When you lose weight, you have less leptin than your body is accustomed to. That signals the body to burn calories more slowly and increase food intake. The new findings suggest that the brain interprets a new, lower body weight as a signal of leptin deficiency-and works to increase leptin levels by setting off metabolic changes that promote weight regain.

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In the study, researchers measured the natural leptin levels of ten people-seven of them obese-then put them on liquid diets that caused them to lose 10 percent of their body weight. For five weeks afterward, the subjects continued on a liquid diet, with calories adjusted to their new weight's requirements-plus daily leptin injections to restore their leptin to pre-weight-loss levels. During the study period, none of the subjects gained back any weight-and most even continued to lose a little more: in effect, the leptin reversed the metabolic shifts that would normally have fought the body's new, slimmer self.

Without the leptin, the pounds would likely have crept back, explains lead researcher Michael Rosenbaum, M.D., because a body that has lost weight is more efficient at using calories than the the same-size body of a nondieter. "People who lose 10 percent of their body weight, say from 167 down to 150 pounds, will need to eat 300 to 400 calories less per day, or increase their activity by 300 to 400 calories more per day, than someone who is -naturally' at 150 pounds."

Can leptin, then, help us stay slimmer? "Leptin is not a weight-loss drug," Rosenbaum emphasizes; and currently, it's only available for research. But someday it may help dieters maintain their new svelte selves by making the body sense that its fat stores are adequate. "This is only a short-term study," he adds. "Much longer studies are needed to determine whether these findings will persist."

Bottom line:
When you lose weight, you lose leptin too. Though there's still much to learn, adding back the leptin might be one way to prevent the body's natural tendency to gain back the pounds.

Recipes

Grilled Rosemary-Scented Chicken
Grilling chicken breasts on a bed of rosemary sprigs is an effective and easy way to infuse them with flavor. Savory black olive paste, contrasted with a sweet confit of caramelized onion, provides a sophisticated finish.

Makes 4 servings
ACTIVE TIME: 25 minutes
TOTAL TIME: 55 minutes
EASE OF PREPARATION: Easy

Sweet & Sour Onion Jam

• 4 boneless, skinless chicken breast halves, trimmed of fat (1-1 1/4 pounds total)
• 1 1/2 teaspoons extra-virgin olive oil
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper to taste
• 4 large sprigs fresh rosemary
• 4 teaspoons black olive paste (see Ingredient note)

1. Prepare Sweet & Sour Onion Jam.
2. Prepare a charcoal fire or preheat a gas grill.
3. Rub chicken breasts with oil and season with salt and pepper. Place rosemary sprigs on the grill and lay a chicken breast over each one. Grill until chicken is browned on the bottom, about 5 minutes. Turn, keeping rosemary under chicken, and grill until no trace of pink remains in the center, about 5 minutes more. Discard rosemary. Serve chicken with black olive paste and the onion jam.

NUTRITION INFORMATION: Per serving: 250 calories; 9 g fat (1 g sat, 4 g mono); 66 mg cholesterol; 15 g carbohydrate; 27 g protein; 1 g fiber; 287 mg sodium. Nutrition bonus: Selenium (30% daily value). 1 Carbohydrate Serving. Exchanges: 1 other carbohydrate, 4 very lean meat.

Ingredient Note: An equal amount of minced black olives can be substituted for the black olive paste.

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Coffee-Braised Pot Roast with Caramelized Onions
This recipe is reminiscent of a pot roast made with onion-soup mix, but the flavors are true and puree--and nobody misses the excess sodium. (For a slow-cooker variation, see below.)

Makes 10 servings, about 3 ounces meat & 1/3 cup gravy each
ACTIVE TIME: 20 minutes
TOTAL TIME: 3 1/4 hours
EASE OF PREPARATION: Easy

• 1 4-pound beef chuck roast (see Ingredient note), trimmed of fat
• 1/2 teaspoon salt, or to taste
• Freshly ground pepper to taste
• 4 teaspoons extra-virgin olive oil, divided
• 2 large onions, halved and thinly sliced (4 cups)
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 3/4 cup strong brewed coffee
• 2 tablespoons balsamic vinegar
• 2 tablespoons cornstarch mixed with 2 tablespoons water

1. Preheat oven to 300°F.
2. Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer to a plate.
3. Add the remaining 2 teaspoons oil to the pot. Add onions, reduce heat to medium and cook, stirring often, until softened and golden, 5 to 7 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer. Return the beef to the pot and spoon some onions over it. Cover and transfer to the oven.
4. Braise the beef in the oven until fork-tender but not falling apart, 2 1/2 to 3 hours. Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.
5. Meanwhile, skim fat from the braising liquid; bring to a boil over medium-high heat. Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Season with pepper. Carve the beef and serve with gravy.

Slow-Cooker Variation:
In Step 2, transfer the browned beef to a slow cooker. In Step 3, use just 1/2 cup coffee. Add the onion mixture to the slow cooker. In Step 4, cover and cook until beef is tender, 4 1/2 to 5 hours on High or 7 to 8 hours on Low. In Step 5, pour the liquid into a medium saucepan and continue as directed.

NUTRITION INFORMATION: Per serving: 252 calories; 12 g fat (4 g sat, 6 g mono); 97 mg cholesterol; 5 g carbohydrate; 29 g protein; 0 g fiber; 172 mg sodium.

Ingredient Note: Although it is not the leanest cut of beef, chuck is still our choice for pot roast because it doesn't dry out during braising. You will find pockets of fat as you carve it, but they are easy to remove.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.

Chocolate-Hazelnut Cake
Turn this moist, dense and truly chocolaty cake into an elegant dessert by garnishing each serving with a dollop of whipped cream, some fresh raspberries and a light dusting of cocoa. Note that this cake does not contain any leavening: beaten egg whites alone are used to lighten it.

Makes 12 servings
ACTIVE TIME: 1 hour
TOTAL TIME: 2 1/2 hours
EASE OF PREPARATION: Moderate

Cake

• 1/2 cup chopped pitted dates
• 1/2 cup unsweetened cocoa powder, "natural" or Dutch-process
• 1 teaspoon instant coffee granules
• 1/2 cup boiling water
• 1/2 cup chopped hazelnuts, plus 2 tablespoons for garnish
• 2 slices firm white sandwich bread, crusts trimmed
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 2/3 cup sugar, divided
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1 large egg
• 3 large egg whites or 2 tablespoons dried egg whites, reconstituted according to package directions

Glaze

• 1/3 cup unsweetened cocoa powder
• 2 ounces bittersweet (not unsweetened) chocolate, finely chopped (1/3 cup)
• 1 tablespoon corn syrup
• 1 teaspoon instant coffee granules
• 1/4 cup boiling water
• 1/2 teaspoon vanilla extract
• 1 cup confectioners' sugar

1. To prepare cake: Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the bottom with parchment or wax paper.
2. Combine dates, cocoa and instant coffee in a small bowl. Add boiling water and stir until the cocoa has dissolved. Cover and let stand until the dates have softened and the mixture has cooled to room temperature, about 20 minutes.
3. Meanwhile, spread hazelnuts in a shallow baking dish and bake until fragrant and lightly toasted, 5 to 10 minutes. Transfer to a plate and let cool.
4. Grind bread into fine crumbs in a food processor. Measure to make sure you have 1/2 cup. Transfer to a large bowl. (No need to wash the workbowl between steps.)
5. Place 1/2 cup of the hazelnuts in the food processor. Add flour and salt; process until the nuts are finely ground. Transfer to the bowl with the breadcrumbs.
6. Scrape the cooled date mixture into the food processor. Add 1/3 cup sugar, oil, vanilla and whole egg; process until smooth, stopping several times to scrape down the sides of the workbowl. Scrape the mixture into the bowl with the breadcrumbs and nuts. Mix gently with a rubber spatula.
7. Beat egg whites with an electric mixer in a clean large mixing bowl until soft peaks form. Gradually add remaining 1/3 cup sugar, beating until stiff, glossy peaks form. Add one-fourth of the beaten whites to the batter and whisk until blended. Fold in the remaining whites with a rubber spatula just until blended. Scrape the batter into the prepared pan, spreading evenly.
8. Bake the cake until the top springs back when touched lightly, 25 to 35 minutes. Let cool in the pan on a wire rack for 5 minutes. Coat the rack with cooking spray and invert the cake onto it to cool completely.
9. Meanwhile, to prepare glaze: Combine cocoa, chocolate, corn syrup and instant coffee in a medium bowl. Add boiling water and stir with a wooden spoon until the chocolate has melted and the mixture is smooth. Stir in vanilla. Gradually add confectioners' sugar (to the chocolate mixture), beating with an electric mixer, slowly at first, then gradually increasing speed, until the glaze is smooth and thickened. (The mixture may seem lumpy at first, but it will smooth out.) Cover with plastic wrap and let sit at room temperature until the mixture is set, about 30 minutes.
10. To finish the cake, place it bottom-side up on a serving plate. Place several strips of wax paper under the bottom edge to protect the plate from drips. Spoon on glaze and spread it evenly over the top and sides of the cake with an icing spatula or knife. Arrange the remaining 2 tablespoons hazelnuts around the top outside edge. Discard the wax paper before serving.

NUTRITION INFORMATION: Per serving: 234 calories; 9 g fat (2 g sat, 5 g mono); 18 mg cholesterol; 38 g carbohydrate; 5 g protein; 4 g fiber; 86 mg sodium. Nutrition bonus: 15% dv fiber.

MAKE AHEAD TIP: Prepare through Step 8. Store well wrapped at room temperature for up to 1 day or freeze for up to 3 months. | Equipment: 9-inch round cake pan

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From www.eatingwell.com with permission. © 2008 Eating Well Inc.