Margarine consumption is a significantly increased risk factor for colon cancer

This post includes a summary of a study published in Gan No Rinsho 1986 May;32(6):576-81 and a recipe for chicken with creamy sun-dried tomato sauce.

Study title and authors:
A case-control study of diet and colo-rectal cancer in Japan.

Books:

Watanabe Y, Tada M, Higashi A, Tan S, Hayashi K, Shimonchi A, Kawai K.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/3747132

The study investigated the relationship of food types with colon and rectum cancer's. A total 62 cases of cancer of the colon and 52 cases of cancer of the rectum were individually matched by age and sex to same number of hospital controls.

The study found:
(a) Cooking with oil (rice bran oil) and confectionery were significantly increased risk factors for cancer of the rectum.
(b) Margarine was a significantly increased risk factor for cancer of the colon.

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

Recipe of the day

Chicken with Creamy Sun-Dried Tomato Sauce

Serves 4

Ingredients:

Food Mall: Whole Chicken Breasts

•2 whole chicken breasts, bone-less;

•1 ½ cups heavy cream (use coconut milk as an alternative);
•Good quality steak seasoning, optional;
•4 fresh thyme sprigs;
•½ cup homemade chicken stock;
•10-12 sun-dried tomatoes, purred in a blender or food processor;
•½ tsp fresh thyme leaves
•Sea salt and freshly ground black pepper to taste;

Preparation:
1.Preheat your oven to 375 F.

2.Season the chicken breasts all over with sea salt and freshly ground black pepper. Optionally, also season them with a good quality steak seasoning. Look in your local health food store for a brand that is gluten-free and doesn’t contain any vegetable seed oil.

3.Place them in a baking dish, place a sprig of fresh thyme on top of each and place in the preheated oven for about 45 minutes, until the juices run clear.

4.Meanwhile, in a large skillet over a medium-low heat, bring the cream or coconut milk and the two remaining thyme sprigs to a light boil.

5.Once boiling, lower heat and let simmer. Allow the cream or coconut milk to reduce by approximately 1/3 of its volume. This should take close to 10 minutes.

6.Remove the cream or coconut milk from the heat and allow it to sit at room temperature for about 10 minutes. Do not remove from skillet.

7.Remove the thyme sprigs and return to heat. Add the chicken stock and allow to simmer for another 5 minutes.

8.Add the purred sun-dried tomatoes, season with salt and pepper to taste and the fresh thyme leaves.

9.Pour on top of the cooked chicken breasts.

Chicken with Creamy Sun-Dried Tomato Sauce