"Study Shows Baked Fish Is Better for Heart Health Than Fried, Salted, or Dried
Nov. 19, 2009 (Orlando, Fla.) -- When it comes to reaping the heart-healthy benefits of omega-3 fatty acids in fish, it often comes down to how you prepare it, a study shows.
"The take-home message is that it's better to bake or boil the fish instead of frying it," says study researcher Lixin Meng, MS, a doctoral candidate at the University of Hawaii at Manoa. And adding a dash of low-sodium soy sauce will enhance the heart-healthy benefits, she tells WebMD.
Eating salted, dried, or fried fish, on the other hand, is not beneficial, Meng says. "But if it's a fun occasion and you really want fried fish, do it the Japanese way -- stir-fry, rather than deep-fry it.""
Ingredients: One roll of any breakfast sausage Approx 1/4 cup of water 1/2 teaspoon guar gum if necessaryOne pint of heavy whipping cream one egg salt and pepper to taste
How to Prepare: In a large skillet fry sausage until done. Do not remove any of the grease from frying
Heat the oil in a frying pan and fry the onion gently until it is cooked. Beat the eggs, add the water/milk, salt and pepper and pour into the pan over the onion.. Spread the mixture around the frying pan and cook until the eggs are set and come away from the edge of the frying pan..
"Tuesday, July 8, 2008
Wheat is Invading China
Dr. Michael Eades linked to an interesting study yesterday on his Health and Nutrition blog. It's entitled "Vegetable-Rich Food Pattern is Related to Obesity in China."
It's one of these epidemiological studies where they try to divide subjects into different categories of eating patterns and see how health problems associate with each one. They identified four patterns: the 'macho' diet high in meat and alcohol; the 'traditional' diet high in rice and vegetables; the 'sweet tooth' pattern high in cake, dairy and various drinks; and the 'vegetable rich' diet high in wheat, vegetables, fruit and tofu. The only pattern that associated with obesity was the vegetable-rich diet. The 25% of people eating closest to the vegetable-rich pattern were more than twice as likely to be obese as the 25% adhering the least.
The authors of the paper try to blame the increased obesity on a higher intake of vegetable oil from stir-frying the vegetables, but that explanation is juvenile and misleading. A cursory glance at table 3 reveals that the vegetable-eaters weren't eating any more fat than their thinner neighbors. Dr. Eades suggests that their higher carbohydrate intake (+10%) and higher calorie intake (+120 kcal/day) are responsible for the weight gain, but I wasn't satisfied with that explanation so I took a closer look.
"Some people promote coconut oil as a healthy addition to a weight-loss diet, even though it has higher levels of saturated fat.
WebMD Feature
Reviewed By Brunilda Nazario
Is it possible to add fat to your diet and lose weight? Yes, if it's the right fat, says naturopath Bruce Fife, ND, author of Eat Fat Look Thin. He recommends adding coconut oil and substituting it for polyunsaturated oils to suppress appetite, boost metabolism, and bring about weight loss.
"Lots of people have reported that when they add coconut oil to their diet, it was enough to promote weight loss," says Fife. "Some people don't notice a drop in weight, which often means they're simply eating too much. Calories are important." His own experience with coconut oil produced a gradual weight loss over six months of about 20 pounds, which he'd been unable to lose previously through diet and exercise.
He advises using about three tablespoons of natural coconut oil, either virgin or processed, daily. His patients use it in place of polyunsaturated fats for stir-frying and salad dressings, add it to other foods, or take it straight. The fat is also present in canned coconut milk (not the liquid inside the coconut), which can be substituted for milk in many recipes, and fresh coconut fruit, which can be eaten as a snack or grated over fruits and salads"
Pre-heat the oven to 170°C / 325°F / Gas Mark 3. Trim the beef and cut it into thin strips about 2 inches in length. Heat the oil and fry the chopped onion, mushrooms and carrots for 2-3 minutes. Place in casserole dish. Fry the beef strips until brown.
Pre-heat the oven to 190°C / 375°F / Gas Mark 5. Cut the vegetables into bite-sized pieces. Heat the oil and fry the onions and garlic in the oil for 5 minutes. Mix in the chopped vegetables, tomatoes, tomato puree, paprika and seasoning. Fry for another 5 minutes.
Chop onion and garlic.Then, dissolve beef cube in a 1/4 pt/150ml of boiling water. Put minced beef/lamb in dry frying pan. There is sufficient fat in mince for frying. Cook for 20-25 minutes over a low heat until well browned, stirring all the time.
In a pan, put a quarter of a cup of unrefined olive oil, and then add four chopped garlic cloves to it. Until the garlic become brownish; fry it, and then, remove the garlic and leave oil to cool down.
Association between type of dietary fish and seafood intake and the risk of incident type 2 diabetes: the European prospective investigation of cancer (EPIC)-Norfolk cohort study.
Patel PS, Sharp SJ, Luben RN, Khaw KT, Bingham SA, Wareham NJ, Forouhi NG.
Diabetes Care. 2009 Oct;32(10):1857-63. Epub 2009 Jul 10.
PMID: 19592633
doi: 10.2337/dc09-0116
CONCLUSIONS Total, white, and oily fish consumption may be beneficial for reducing risk of diabetes, reinforcing the public health message to consume fish regularly. Greater shellfish intake seems to be associated with an increased risk of diabetes, warranting further investigation into cooking methods and mechanisms.
In summary, we report that specific types of fish intake are differentially associated with the risk of diabetes. Total intake of both white fish and oily fish was associated with a lower risk of diabetes, reinforcing the public health message to consume fish regularly. Shellfish intake was associated with an increased risk of diabetes, which highlights the potential importance of seafood preparation and cooking methods. The increased risk of diabetes with shellfish intake requires further study.
Pre-heat the oven to 200°C / 400°F / Gas Mark 6.Heat the oil in a frying pan, cook the chopped onion and mushrooms for 3-5 minutes. Add the chopped tomatoes. (If using tinned tomatoes add the juice as well). Simmer gently for 5 minutes. Sieve the flour and salt into a bowl.
While pasta is cooking fry up some rashers then dice them. A few minutes before the pasta is done, throw in the frozen peas and sweetcorn. Drain pasta, and dish out into bowls. Add diced rashers and sprinkle mozarella cheese over each bowl and voila. Plates always licked clean.
While pasta is cooking fry up some rashers then dice them. A few minutes before the pasta is done, throw in the frozen peas and sweetcorn. Drain pasta and dish out into bowls. Add diced rashers and sprinkle mozarella cheese over each bowl and voila. Plates always licked clean.
Add teriyaki sauce to the salmon and marinate for 5 minutes. You can marinate it in the fridge for longer if you want to, but not longer than 24 hours. Add the fish and sauce to a heated frying pan. Cook the fish gently for 8-10 minutes, turning it occasionally.
Pre-heat the oven to 180°C / 350°F / Gas Mark 4. Heat the oil in the frying pan. Add the onions and peppers and cook for 5 minutes. Keep covered during cooking. Add mushrooms. Cook for another 5 minutes, with the lid on.. Add 6oz/180g of breadcrumbs and 4oz/110g cheese.
1) Preheat Oven to 180C. 2) Batten medallions into thin escallops 3) Mix the parmesan cheese with the beaten eggs 4) Dip the escalopes into the eggs mixture then dust with bread crumbs 5) Fry the escalopes in a non stick pan until golden brown 6) Ladle 1 or 2 spoonfuls of ragu sauce on top of each escalope and top with mozzeralla 7) Bake until cheese is melted.
Half-fill a large saucepan with water and bring to the boil. Cook the pasta until firm, not too soft (the packet should have cooking times). While that's cooking, cut the salmon into cubes. Heat the olive oil in a frying pan, and then add the salmon.
Pre-heat the oven to 180°C / 350°F / Gas Mark 4. Chop onions, pepper, mushrooms and garlic.. Put mince into a large pan and fry until completely brown, stirring all the time with a wooden spoon.. Add onions and garlic to mince and cook for 3-4 minutes..
Heat the oil in a saucepan.. Add the finely chopped onion and fry for 1 minute. Add in the flour and cook for 2 minutes, stirring all the time.Gradually stir in the stock with salt and pepper.Bring to the boil and simmer for 15 minutes, keep stirring until thickened.