Low cholesterol and serious complications after an ischemic stroke

This post includes a synopsis of a study published in Cerebrovascular Diseases 2011 Aug 23;32(3):234-238 and a recipe for arrabiata with ground beef.

Study title and authors:
Cholesterol Levels and Risk of Hemorrhagic Transformation after Acute Ischemic Stroke.
D'Amelio M, Terruso V, Famoso G, Ragonese P, Aridon P, Savettieri G.
Dipartimento di Biomedicina Sperimentale e Neuroscienze Cliniche, University of Palermo, Palermo, Italy.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/21860236

Books:

Hemorrhagic transformation (or conversion) is a serious complication which may occur 1 – 2 days after an ischemic stroke and may result in neurologic worsening that may be sudden or progressive (depressed level of consciousness, sluggish pupilary response, headache, vomiting)

The study evaluated the relationship between cholesterol levels and hemorrhagic transformation in 240 patients with ischemic stroke.

The study found:
(a) The risk of hemorrhagic transformation was significantly (2.8 times) higher in the groups of patients with the lowest total cholesterol compared to those with the highest total cholesterol.
(b) The risk of hemorrhagic transformation was significantly (5 times) higher in the groups of patients with the lowest low-density lipoprotein cholesterol compared to those with the highest low-density lipoprotein cholesterol.

To conclude: The results of the study confirm that lower total cholesterol and lower low-density lipoprotein cholesterol levels are associated with an increased risk of hemorrhagic transformation.

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Recipe of the day

Arrabiata with Ground Beef

Serves 4-6

Ingredients:

Food Mall: Ground Beef

1 large fresh red chilli

3 onions, chopped
1 pepper roughly chopped
1 large courgette, halved lengthways and chopped into slices
1kg ground beef
2 x 400g tins chopped tomatoes
2 large handfuls of fresh parsley, roughly chopped

Directions:
1.Chop the stalk off the chilli and discard and then halve the chilli down its length and deseed the flesh. Chop the red flesh into rough pieces, about 10mm wide. This is the moment to decide how hot you want your arrabiata. If you want it reasonably mild then discard the seeds and just retain the red flesh. If you are after a true arrabiata then retain at least half the chilli seeds.

2.Heat some oil in a wok or large pan with the chilli seeds (if you are keeping any). When the oil is hot add the onion.

3.Once the onion is starting to go soft, add the pepper and courgette for a few minutes until they are softening and starting to brown.

4.Once the vegetables are looking soft add the mince and keep this moving in the pan, breaking it up, until the mince is thoroughly browned.

5.Reduce the heat and stir in the parsley (I roughly chop this with scissors straight into the pan) and tins of tomatoes, adding in half a tin of water from rinsing the tins out.

6.Simmer over a medium heat for 10-20 minutes until the sauce is completely reduced, stirring occasionally to prevent it burning on the bottom of the pan. How long it takes to reduce will depend on how watery the tinned tomatoes are (I find that economy brands are much thinner and take longer to reduce well, even benefitting from an extra tin of tomatoes if I’m bothered, whereas better quality tinned tomatoes can reduce almost instantly and actually need a little extra water to ensure enough time has been allowed to infuse the flavours properly through the whole dish.

Arrabiata with Ground Beef

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Increase your magnesium levels by taking a bath!

This post features a synopsis of a paper on the absorption of epsom salts across the skin and a recipe for easy braised liver.

Study title and author:
Report on Absorption of magnesium sulfate (Epsom salts) across the skin
Dr RH Waring
School of Biosciences, University of Birmingham. B15 2TT, U.K. r.h.waring@bham.ac.uk

This paper can be accessed at: http://www.scribd.com/doc/2936282/Report-on-Absorption-of-magnesium-sulfate

The major components of Epsom Salts are magnesium and sulfate.

Books:

Magnesium has many benefits such as: Ease stress and improves sleep and concentration, help muscles and nerves function properly, regulate activity of 325+ enzymes, help prevent artery hardening and blood clots, make insulin more effective, reduce inflammation to relieve pain and muscle cramps, improve oxygen use.

Sulfate may help to: Flush toxins, improve absorption of nutrients, help form joint proteins, brain tissue and mucin proteins, help prevent or ease migraine headaches.

The study investigated if taking a bath with various amounts of Epsom salts added, increases blood levels of magnesium and sulfate.

The study found:

(a) All individuals had significant rises in blood magnesium and sulfate at a level of 1% Epsom salts .This equates to 1g Epsom salts per 100ml water or 600g Epsom salts per 60 litres, the standard size UK bath taken in this project (15 US gallons).

(b) Most volunteers had significantly raised magnesium and sulfate levels on baths with 400g Epsom salts added.

(c) Above the 600g/bath level, volunteers complained that the water felt 'soapy' although no volunteer complained of any adverse effects, even at Epsom salt levels of 2.5%.

(d) The values obtained suggest that most people would find maximal benefit by bathing 2 or 3 times/ week, using 500-600g Epsom salts each time.

To conclude: Bathing in Epsom salts is a safe and easy way to increase sulfate and magnesium levels in the body.

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Recipe of the day

Easy Braised Liver

Ingredients:

Lambs Liver

Lamb’s liver, cut into big chunks
Just-boiled water

Directions:
1.Throw the liver into the slow cooker pot and spread it out so that it is as flat as possible on the top instead of mounded up in the middle.

2.Pour over boiling water until the liver is just covered.

3.Cover with the lid and cook on low for 4-8 hours.

Braised Liver

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Vegetarian diets, particularly vegan diets, are associated with lower bone mineral density

This post includes a synopsis of a study published in the American Journal of Clinical Nutrition October 2009 vol. 90 no. 4 943-950 and a recipe for kale meatballs.

Study title and authors:
Effect of vegetarian diets on bone mineral density: a Bayesian meta-analysis

Lan T Ho-Pham, Nguyen D Nguyen, and Tuan V Nguyen

Books:

Department of Internal Medicine, Pham Ngoc Thach University of Medicine, Ho Chi Minh City, Vietnam (LTH-P); the Osteoporosis and Bone Biology Program, Garvan Institute of Medical Research, St Vincent's Hospital, Sydney, Australia (NDN and TVN); and the Faculty of Medicine, The University of New South Wales, Sydney, Australia (TVN).

This study can be accessed at: http://www.ajcn.org/content/90/4/943.abstract

The aim of the study was to estimate the effect of vegetarian diets on bone mineral density (BMD) by using a meta-analytic approach. Nine studies of 2749 subjects (1880 women and 869 men) were included in the analysis.

The study found:
(a) Overall, bone mineral density was 4% lower in vegetarians than in omnivores at both the femoral neck and the lumbar spine.
(b) Compared with omnivores, vegans had a significantly lower lumbar spine bone mineral density (6% lower).

To conclude: The study suggests that vegetarian diets, particularly vegan diets, are associated with lower bone mineral density.

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Recipe of the day

Kale Meatballs

Ingredients:

Food Mall: Ground Beef

1 lb Italian sausage

1 lb ground beef
1 bunch kale, tough stems removed and chopped finely in a food processor
1/2 red onion, finely diced
1/4 teaspoon nutmeg
Black pepper to taste

Instructions:
Preheat oven to 375, mix all ingredients together by hand and form into meatballs a little larger than golf balls. Fry the meatballs in a large skillet in coconut oil until all sides are browned. Move into a glass baking dish, cover tightly with tin foil and finish in the oven for 20 minutes.

Kale Meatballs

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Increased intake of dietary protein from animal sources is associated with a reduced incidence of hip fractures in postmenopausal women

This post includes a summary of a study published in the American Journal of Clinical Nutrition Vol. 69, No. 1, 147-152, January 1999 and a recipe for roast beef with crispy bacon, mustard and herbs.

Study title and authors:
Prospective study of dietary protein intake and risk of hip fracture in postmenopausal women

Books:

Ronald G Munger, James R Cerhan and Brian C-H Chiu

Department of Nutrition and Food Sciences, Utah State University, Logan, and the Department of Preventive Medicine and Environmental Health, University of Iowa College of Medicine, Iowa City.

This study can be accessed at: http://www.ajcn.org/content/69/1/147.abstract
 
Munger evaluated the relationship between intake of protein and subsequent incidence of hip fracture in 32,050 postmenopausal women.
 
The study found:
(a) Those who ate the most animal sources of protein had a 69% decreased risk of hip fracture compared to those who ate the least.
(b) Protein from vegetable sources did not appear to protect against hip fractures.
 
To conclude: Increased intake of dietary protein from animal sources is associated with a reduced incidence of hip fractures in postmenopausal women.
 
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Recipe of the day

Roast Beef with Crispy Bacon, Mustard and Herbs

Ingredients:

Food Mall: Sirloin Roast

1 x 1.3kg/3lb beef topside, boneless rib or sirloin joint

Salt and freshly milled black pepper

30ml/2tbsp wholegrain mustard

60ml/4tbsp freshly chopped flat-leaf parsley

6-8 streaky bacon rashers, stretched

Method:

1.Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.

2.In a small bowl mix together the mustard and parsley.

3.Place the topside joint on a chopping board, make several slits over the surface of the joint and season. Rub with the mustard and herb mixture over the surface of the joint and inside the slits. Wrap the bacon rashers around the joint.

4.Place the joint on a metal rack in a large roasting tin and open roast for 25 minutes per 450g/1lb plus 25 minutes, basting occasionally with any rich beefy juices.

5.Leave the joint to rest for 10-15 minutes, slice and serve with seasonal vegetables.

Roast Beef with Crispy Bacon

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Grain glutens are harmful to schizophrenics

This post includes a synopsis of a study published in Biological Psychiatry 1984 Mar;19(3):385-99 and a recipe for braised liver and bacon.

Study title and authors:
Is schizophrenia rare if grain is rare?
Dohan FC, Harper EH, Clark MH, Rodrigue RB, Zigas V.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/6609726?dopt=Abstract

Books:

Dohan analyzed 65,000 people for schizophrenia who consumed little or no grain in remote regions of Papua New Guinea, Malaita , Solomon Islands and on Yap , Micronesia.

The study found:
(a) Only 2 were schizophrenics.
(b) In Europe over 130 would have been expected.
(c) When these peoples became partially westernized and consumed wheat, barley beer, and rice, the prevalence reached European levels.

To conclude: The results indicate that grain glutens are harmful to schizophrenics.

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Recipe of the day

Braised Liver and Bacon

(serves 3)

Ingredients:

Books:

800g-1kg lamb’s liver, cut into big chunks

3 onions, chopped
6 rashers of thick cut smoky bacon, cut into big pieces
3 tbsp tomato puree

Directions:
1.Heat some oil in a pan and gently fry the onions until they are soft. Once softened, place these in the bottom of the slow cooker.

2.Next, add a little more oil to the pan and heat until the oil is almost smoking.

3.Throw the liver and bacon into the pan and keep them moving around for a few minutes until there is no more blood seeping out of the liver and then add the liver and bacon to the slow cooker.

4.In a jug mix the tomato puree with 1 pint of boiling water. Pour a little of this fluid into the hot pan and simmer briefly, using it to scrape up any meat juices and bacon fat that has crisped onto the pan then pour this into the slow cooker.

5.Pour the remaining tomato fluid over the liver and bacon and, if necessary, top up with some more boiling water until the liver is just covered.

6.Cover with the lid and cook on low for 4-8 hours.

Liver and Bacon



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The connection between aspartame and depression

This post includes a synopsis of a study published in Biological Psychiatry 1993 Jul 1-15;34(1-2):13-7 and a recipe for coconut mayonnaise.

Study title and authors:
Adverse reactions to aspartame: double-blind challenge in patients from a vulnerable population.
Walton RG, Hudak R, Green-Waite RJ.
Department of Psychiatry, Northeastern Ohio Universities College of Medicine, Youngstown.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/8373935

Books:

The study was designed to ascertain whether individuals with mood disorders are particularly vulnerable to adverse effects of aspartame. The study involved 40 people with depression and a similar number of individuals without a psychiatric history.

However the project was halted by the Institutional Review Board after a total of 13 individuals had completed the study because of the severity of reactions within the group of patients with a history of depression.

Subjects received aspartame 30 mg/kg/day or placebo for 7 days. There was a significant difference between aspartame and placebo in number and severity of symptoms for patients with a history of depression, whereas for individuals without such a history there was not.

Walton concluded that individuals with mood disorders are particularly sensitive to this artificial sweetener and its use in this population should be discouraged.

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Recipe of the day

Coconut Mayonnaise

yields about 1 and 1/4 cups

Food Mall: Eggs

Ingredients:

•2 egg yolks

•1 tsp mustard (this is optional)
•3 tsp lemon juice
•1/2 cup olive oil
•1/2 cup coconut oil

Baconnaise variation:
•1 cup liquid bacon fat (you can of course use rendered lard, it’s the same thing) in place of the olive and coconut oils

Technique:
1.Put the yolks in a bowl (blender, food processor) with the mustard, if using and 1 tsp lemon juice and mix those ingredients together;

2.Start whisking vigorously (blender or food processor on low) while dripping the oil very slowly, even drop by drop in the beginning. You’re creating an emulsion and if you put too much oil at once, it will separate and will be very hard to save. Whisk non-stop and use a towel under the bowl to help stabilize it;

3.As you add more oil, the emulsion will form and the mayonnaise will start to thicken and you can pour the oil faster at this point;

4.When all the oil is incorporated and the mayonnaise is thick, add the rest of the lemon juice and taste your creation. You can season to taste with salt and pepper;

5.Enjoy without guilt and put the store in the refrigerator.

 Mayonnaise



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High fat meals promote higher bioavailability of vitamin K2 compared to low fat meals

This post includes a synopsis of a study published in the Journal of pharmaceutical sciences 1996 Sep;85(9):1012-6 and a recipe for eggs and asparagus.

Study title and authors:
Effect of dietary fat content on oral bioavailability of menatetrenone in humans.
Uematsu T, Nagashima S, Niwa M, Kohno K, Sassa T, Ishii M, Tomono Y, Yamato C, Kanamaru M.
Department of Pharmacology, Gifu University School of Medicine, Japan.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/8877895

Books:

Vitamin K2 has many beneficial roles including protecting us from heart disease, ensuring healthy skin, forming strong bones, promoting brain function, supporting growth and development and helping to prevent cancer.

The purpose of the study was to determine the effects of fat content on the bioavailability of menatetrenone (vitamin K2).

15 mg of vitamin K2 was administered at breakfast time to healthy male volunteers after meals with three different fat contents (A, 8.8 g; B, 20.0 g; C, 34.9 g) and almost the same calorie content.

The study found:
(a) Vitamin K2 levels were 30% higher after meal B (20.0g fat) compared to the lower fat meal A.
(b) Vitamin K2 levels were 276% higher after meal C (34.9g fat) compared to the lower fat meal A.

To conclude: High fat meals promote higher bioavailability of vitamin K2 compared to low fat meals.

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Recipe of the day

Eggs and Asparagus 

Ingredients:

Food Mall: Eggs

3 large eggs

1 tbs butter
1 small green capsicum
6 spears of Asparagus
dash of ground basil, turmeric, paprika, cumin and rosemary

Directions:
(1) Grill green capsicum on each side for about 10 minutes or so. Basically, you want to grill until the skin on each side is dark and blistered for easy removal.

(2) Remove from grill and take out the seeds as well as the blistered skin. Now thinly slice the capsicum.

(3) Grill the asparagus and then add the capsicum.

(4) Fry eggs with butter. Next, combine the herbs and spices then sprinkle all over fried eggs.

Serve eggs together with the grilled asparagus and capsicum.

Fried Egg and Asparagus



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Red meat and organ meat make men more fertile

This post includes a synopsis of a study published in Molecular Aspects of Medicine Volume 18, Supplement 1, 1997, Pages 213-219 and a recipe for grilled beef heart with roasted golden beets & horseradish.

Study title and authors:
The effect of coenzyme Q10 on sperm motility and function
Aby Lewin and Haim Lavon
IVF Unit, Department of Obstetrics and Gynecology, Hadassah-Hebrew University Medical School, Ein-Kerem, PO Box 12087, Jerusalem, Israel

This study can be accessed at: http://www.sciencedirect.com/science/article/pii/S0098299797000368

Books:

Lewin notes in sperm cells, the majority of coenzyme Q10 (CoQ10) an energy promoting agent and antioxidant, is concentrated in the mitochondria of the midpiece, so that the energy for movement and all other energy-dependent processes in the sperm cell also depend on the availability of CoQ10.

The objective of the study was to evaluate the effect of CoQ10 on sperm motility and fertility on men who had normal sperm and low fertility sperm.

The study found:
(a)  A significant increase in motility was observed in the sperm from low fertility men who were treated with CoQ10, with a motility rate of 35.7%, as compared to 19.1% in men who did not receive CoQ10.
(b) A significant improvement of 16% was noted in fertilization rates for men treated with CoQ10.

Coenzyme Q10 is found in the highest amounts in red meat products. It is especially high in organ meats such as liver and heart.

To conclude: Coenzyme Q10 may result in improvement in sperm functions and can enhance male fertility.

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Recipe of the day

Grilled Beef Heart with Roasted Golden Beets and Horseradish

Serves 4 as entre, Serves 8 as appetizer

Marinade:

Food Mall: Beef Heart

3 cloves garlic, skin on

12 sprigs of fresh thyme
1.5 cups white wine
Extra-virgin olive oil
1 beef heart, trimmed of sinew and gristle and cut into 3 x 3-inch pieces
Kosher Salt
Fresh ground black pepper

Roasted Golden Beets

Horseradish Vinaigrette:
1 cup fresh chives cut into 1-inch batons
1 cup fresh parsley leaves
Fresh horseradish, for garnish

Instructions:
1. In a mortar and pestle, crush the garlic and thyme.

2. In a bowl, mix them with the wine, juice, and a splash of oil; let the flavors blend for 1 hour at room temperature before use.

3. Pour marinade over pieces of beef heart and marinate for 2 hours in the refrigerator. Remove hearts and discard the marinade.

4. Preheat the grill or grill pan. Cooking over high heat is the key to proper carmelization which adds flavor and ensures proper grill marks.

5. Season the hearts with salt and pepper. Grill the hearts to medium-rare, about 3 minutes on each side depending on thickness.

6. For the salad, cut the beets into different shapes, such as rounds and quarters and place in a mixing bowl. Season the beets with salt and pepper and the horseradish vinaigrette. At the last minute add the chives and parsley and gently toss.

7. To serve, divide the salad among 8 warm salad plates or place on a large serving platter. Thinly slice the beef heart pieces against the grain and serve them warm over the salad. Garnish with grated horseradish and a drizzle of olive oil.

Roasted golden beets:
3 bunches baby golden beets, trimmed and washed
1 bunch thyme
1 bunch young and tender flat-leaf Italian parsley, leaves picked and washed
1 bunch chives
Splash extra-virgin olive oil
1 teaspoon ground fennel seeds
Kosher Salt
Freshly ground black pepper
1 cup water
2 heads garlic, split in half lengthwise

Instructions:
1. Preheat the oven to 325 degrees F.

2. Place beets, thyme, split garlic heads and parsley stems in a non-reactive roasting pan. Then add water, and a splash of olive oil, stirring to coat the beets evenly. Season the beets with fennel, salt, and pepper.

3. Cover the pan with aluminum and roast until the beets are tender, about 45 minutes. As if testing a cake, insert a knife into a beet. If it slides in and out easily, they're done. Uncover and allow the beets to cool to room temperature. To remove the skins, take an old dish towel and rub the skins off gently, to keep the shape of the beets.

4. After they are peeled, store them in a airtight container in the refrigerator. They should last about a week. Don't slice the beets until right before you need them; that will help keep them fresh, by not allowing them to be overexposed to oxygen.

Horseradish Vinaigrette:

Makes about 2 cups

1/4 cup Champagne vinegar
1/4 cup finely grated fresh horseradish
Kosher Salt
Freshly ground black pepper
1 cups pure olive oil
1/4 cup extra-virgin olive oil

Instructions:
1. In a medium bowl, combine vinegar, horseradish, salt.

2. Pour in pure olive oil while whisking to emulsify the vinaigrette.

3. Finish by adding the extra-virgin olive oil to the dressing. This will add a bit more fruit to the dressing and round out the heat from the horseradish. Adjust seasoning to taste.

4. Making a little extra is OK. Store the vinaigrette in an airtight container in the refrigerator, and it will last about a week, but it will definitely lose some of its punch.

Grilled Beef Heart with Roasted Golden Beets and Horseradish



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