Study title and authors:
Inhibitory effect of oat products on non-haem iron absorption in man.
Rossander-Hulthén L, Gleerup A, Hallberg L.
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Department of Medicine, University of Göteborg, Sahlgren's Hospital, Sweden.
This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/2086207
In this review Rossander-Hulthén finds that oat bran and oat porridge markedly inhibited the absorption of non-haem iron. The inhibition can be explained by the high phytate content of oat products.
Rossander-Hulthén concludes: The inhibitory effect of oat products on iron absorption is sufficiently marked to be a serious consideration if such products are more regularly consumed.
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Butter Chicken in a Silky Sauce
Ingredients:
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| Food Mall: Chicken Thighs |
■4 pounds chicken thighs, chopped into 1-inch cubes
■6 garlic cloves, crushed ■2 teaspoons garam masala
■3 teaspoons ground coriander
■3 teaspoons ground cumin
■1 teaspoon chilli powder
■1 teaspoon paprika
■3/4 cup Greek-style (thick) yogurt
■7 tablespoons butter, chopped1 tablespoon white vinegar
■3 tablespoons tomato paste
■4 large tomatoes, peeled and chopped
■6 cardamom pods (crush pods slightly to release seeds and more flavor)
■1 cinnamon stick
■1 1/2 cup cream or coconut milk
■1/2 cup fresh coriander, coarsely chopped
Instructions:
Combine chicken, garlic, spices and yogurt in a covered container. Refrigerate for an hour or two.
Melt butter in a deep pan. Add vinegar, tomato paste, tomatoes, cardamom and cinnamon. Boil rapidly, stirring until sauce is thick (approximately 20 minutes).
Reduce heat to a simmer and add chicken. Continue to simmer, stirring occasionally until chicken is cooked through. Add cream or coconut milk, simmer a few minutes more, and garnish with chopped cilantro.
| Butter Chicken in a Silky Sauce |
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