Sugar and refined carbohydrates are implicated in heart disease - Fat is not

This post includes a summary of a paper published in the British Medical Journal 2 : 1109 21 October 1978 and a recipe for chestnut and bacon stuffing.

Study title and authors:

Books:

Changing social-class distribution of heart disease.

M G Marmot, A M Adelstein, N Robinson, G A Rose

This paper can be accessed at: http://www.bmj.com/content/2/6145/1109.abstract

Professor Marmot analysed mortality trends over 40 years in England and Wales and found that mortality from heart disease had become progressively more common in working-class men and women than in those from the middle and upper classes.

He found that rising heart disease was associated with higher sugar and refined carbohydrate consumption in the lower class. There was no correlation between change in heart disease and change in the social-class pattern of fat consumption.

More information on this subject: Books : Scientific Studies : Other Websites : Videos : Food Mall 

Recipe of the day

Chestnut and Bacon Stuffing

Ingredients:

Food Mall: Bacon

400g chestnuts

150g thick cut unsmoked bacon slices, cut into small chunks
2 medium onions, finely chopped
1 clove garlic, minced
75g butter
2 tbsp parsley, chopped
Zest and juice of ½ large lemon

Directions:

1.Start by cooking the chestnuts. These can be boiled, baked or roasted but be sure to pierce the skins before cooking to stop them from exploding. I roasted mine by cutting a cross into the shell, roasting on a dry baking sheet at 190C for 15 minutes and then shelling while still warm. Be warned that it takes a while to shell chestnuts so I actually did this the day before I made the stuffing.

2.Heat a couple of tablespoons of oil in a pan and gently fry the onion, bacon and garlic over a medium heat, stirring frequently to make sure they don’t burn.

3.While the onion and bacon is cooking, roughly mash the chestnuts in a bowl – not as easy as it sounds!

4.Once the onion and bacon are soft and cooked add the chestnuts, butter, parsley and lemon (zest and juice) to the pan.

5.Stir over a medium-low heat until the butter is melted and the mix is holding together in a single clump.

6.If you want to use as a cavity stuffing then place into the washed out cavity of a turkey or chicken before roasting. Alternatively, put it into a roasting dish and bake in the oven for 45mins to an hour until browned on top.

Chestnut and Bacon Stuffing