Celiac disease isn’t all that common. Yet in JAMA Internal Medicine, researchers reported that a growing number of U.S. adults are going gluten-free.
Source: Is a Gluten-Free Diet a Good Choice?
A long time ago in a galaxy far, far away I had a friend who suffered from Celiac disease. He was tall, thin and had a hard time keeping his weight up. We would share a bottle of wine, solve the world’s problems, and figure out what to cook for dinner.
This was the origin of Refrigerator Stir Fry.
Recipe to follow.
“We found that people who drank at least one can of diet soda each day had a 3 times increased risk of stroke and dementia than those not drinking any such beverages.”
Source: Diet Drinks Linked to Increased Stroke and Dementia Risk
Source: Do Diet Sodas Pose Health Risks?
Observational study and the researchers are quick to note the study findings do not prove cause and effect. There also may be an element of reverse causality.
I personally do not drink any sugar or artificially sweetened soft drinks.
I do drink a ton of coffee.
Men with a high intake of plant protein also had healthy lifestyle habits, but lifestyle habits alone did not explain their lower risk of diabetes. The risk of men with the highest intake of plant protein to develop type 2 diabetes was 35 per cent smaller than the risk of those with the lowest intake of plant protein.
The researchers also discovered an association of a high intake of meat with a higher risk of type 2 diabetes. The strongest association was seen in the consumption of meat in general, including processed and unprocessed red meat, white meat and variety meats. The link between eating meat and having a higher risk of diabetes is likely caused by other compounds found in meat than protein, as meat protein was not associated with the risk of diabetes.
Source: Plant protein may protect against type 2 diabetes, meat eaters at greater risk — ScienceDaily
Whole Wheat Banana Muffins
1 stick butter
1/2 C light brown sugar
1 C whole wheat flour
1/2 C white flour
1 tsp baking soda
1/2 tsp salt
3 large ripe bananas smashed
1/4 C sour cream
- Preheat oven to 350 degrees.
- In a medium size mixing bowl cream butter and sugar. Add egg and beat some more.
- Add smashed bananas. Stir to mix.
- Add flours. Sprinkle baking soda and salt evenly. Stir with a fork until the dry ingredients are just moistened. Do not over-mix.
- Place baking cup papers into a 12 cup muffin pan.
- Fill each cup 3/4 full.
- Bake 20-22 minutes.
I’m at the point in life where I buy just 2-3 bananas at a time. Since bananas conspire to all ripen simultaneously buying a small number of fruit also cuts down on the amount of muffins in the freezer.
The Boss ate the last one from the freezer this week. So I had to make more.
Since recipes gradually change over time today was a good day to update my World Famous Whole Wheat Banana Muffin recipe. As always I’ve left the original intact for all you purists out there. The changes are subtle but they do make a difference.
Butter not margarine and sour cream instead of buttermilk or yogurt. Two eggs instead of one. I find these little changes make a softer, fluffier muffin.
And for non-family member readers this recipe is not Daughter-in-Law Approved (yet).
Last September, the FDA issued a news release cautioning that homeopathic teething tablets and gels may be harmful to babies and children, and issued a strong recommendation to not use them. This action was taken in response to reports of the teething products causing the illnesses of hundreds of infants and deaths of approximately ten babies. The move prompted some pharmacies to remove them from their shelves, which is great, except the bottles shouldn’t have been there in the first place. Pharmacies are not supposed to sell witchcraft.
Source: Finally! A Recall on Hyland’s Homeopathic Teething Tablets | American Council on Science and Health
I know, this article is not about food so why is it here?
It’s a PPSO – Personal Public Service Announcement.
Someone who I want to know about this will read it. The link below is to the manufacturer’s website product page with a picture of the deadly product.
Source: Hyland’s Baby Teething Tablets | Hyland’s Homeopathic
Among individuals without diabetes at baseline, daily fruit consumption was associated with a 12% lower risk for getting diabetes compared to never or rarely eating fresh fruit (hazard ratio 0.88; 95% CI 0.83-0.93; P<0.001); this corresponded to a difference of 0.2 percentage points in 5-year absolute risk, said a research team led by Huaidong Du, MD, PhD, of Oxford University in England.
Source: Fresh Fruit Protects Against Diabetes, Complications | Medpage Today
- 1 T extra virgin olive oil
- 1/4 C sweet onion, diced
- 2 large carrots,peeled and diced
- 2 stalks celery, diced
- 2 small Yukon Gold potatoes, diced, skin on
- 1 medium green squash, diced
- 1 to 1 1/4 pound top blade roast
- 1/2 cup canned diced tomatoes with juice
- 4 large white button mushrooms, thick dice
- 1/2 C frozen corn
- garlic powder, to taste
- pinch dried parsley
- pinch dried thyme
- 1 quart organic beef broth
- Salt and pepper to taste
Makes about four healthy servings.
- In a small stockpot heat olive oil until hot. Salt and pepper the roast. Brown the beef on both sides over medium high heat.
- Add the celery and onion. Reduce heat to medium and saute for several minutes.
- Add garlic powder and thyme. Add enough broth to almost but not completely cover the roast. Bring to a boil, then cover and reduce to a simmer.
- Simmer slowly for two hours.
- After two hours, remove the roast to a cutting board and allow to cool.
- Add the rest of the beef broth and tomatoes to the pot.
- Add the potatoes and carrots. Simmer for 30 minutes.
- After 30 minutes add the squash , mushrooms and corn. Simmer for another 30 minutes.
- When the roast is cooled, trim any excess fat, cube and add to the soup.
- Adjust your seasonings. Add parsley.
My meals since Friday evening have been soup, cereal, soup, soup, toast/banana, soup, and soup. The jeans are getting a little loose. I cannot remember a weekend of such healthy eating ever. Yes, The Boss is still sick. Friday I made chicken soup. Last night I made Vegetarian Vegetable Soup. Today I decided upon Beef Vegetable for a change in pace.
A high quality beef vegetable soup is the end result of the right cut of beef and some high quality broth. This recipe is semi-organic because most of the ingredients were organic but some were not. The beef broth was hand selected store bought prepared organic broth. I used top blade which IMO makes a big difference due to the cut and marbling.
I remembered the mushrooms. Use vegetables you have on hand. I also decided to leave out peas because peas are not one of my favorite vegetables. The corn adds a touch of sweetness. Note the roast is braised whole for several hours, cooled, cubed and returned to the soup. The beef stays tender this way. You won’t end up with tiny hockey pucks.
A salad on the side and crusty bread would make this a meal.
So would a three pound top blade roast. But with that much beef you might as well make Pot Roast.