QUEEN VICTORIA
Age: 124
7824 days old here
Total Posts: 26285
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Location:
Lahore, Pakistan
Researchers checked the participants' levels of two opposing cholesterol forces in the bloodstream: LDL, or bad, cholesterol, which can clog arteries, and HDL, or good, cholesterol, which protects against heart disease.
People who consumed soybean oil reduced their levels of LDL cholesterol by an average of 12 percent compared with those who ate butter. Those given semiliquid margarine lowered their levels 11 percent. Among those who ate soft margarine, the level dropped 9 percent, and for shortening, the level fell 7 percent. Those who ate stick margarine reduced their LDL cholesterol only 5 percent. Conversely, those who ate the softer fats had smaller reductions in HDL cholesterol.
QUEEN VICTORIA
Age: 124
7824 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Effect of Fats on Cholesterol levelsFa
A study in New England Journal of Medicine looked at how harder, processed fats such as stick margarine, butter and lard affect cholesterol levels when compared with softer products like tub margarine and oil. The softer products were found to be healthier because the harder ones have more of what are called trans fatty acids, which raise cholesterol and the risk of heart disease. Trans fatty acids are created during a production process called hydrogenation, which transforms vegetable oil into a more solid substance so that it will resist spoiling.
In the study, 18 women and 18 men over 50 were each fed one of six diets for five weeks. Each diet provided 30 percent of calories from fat. Participants were given either soybean oil, semiliquid margarine, soft margarine, shortening, stick margarine or butter. Participants eventually were fed all six diets, and the researchers measured the effects on their cholesterol levels after each five-week period.
QUEEN VICTORIA
Age: 124
7824 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Fruits and Vegetables Still a Good Bet Against Cancer One of the mantras of modern health advice is that a diet high in fruits and vegetables is key to preventing cancer. So far, though, studies have been unable to pinpoint the responsible agents. For example, recent clinical trials of supplemental beta-carotene, pegged as one of the most promising anticancer nutrients, failed to show any benefit .
A study in the March 20 Journal of the National Cancer Institute may help clarify the relationship between some nutrients and cancer prevention. Researchers at the State University of New York at Buffalo interviewed nearly 300 premenopausal women with breast cancer and a similar number of cancer-free women about their consumption of 172 foods over the previous two years. Looking specifically at fruits, vegetables, and several of their nutritional components, the researchers found a strong protective effect against breast cancer for vegetables in general as well as for diets rich in vitamins C and E, folic acid, alpha- and beta-carotene, and dietary fiber. Fruit consumption didn't have as strong an effect. Interestingly, these components appeared to provide protection only when eaten as part of a regular diet; supplements offered no benefit.
No one nutrient will be a magic bullet
This study suggests that if you want to reduce your risk of cancer, the best approach is to eat more fruits and vegetables. The value of supplements is still in question, at least in warding off cancer.
QUEEN VICTORIA
Age: 124
7824 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( POTATO CUTLETS ) Ingredients
2-3 medium size potatoes boiled 1 tsp. salt or according to taste ½ tsp. ground black pepper Breadcrumbs for coating 1 egg beaten Oil for deep-frying Assortment of fillings
Method Boil the potatoes and remove their skins. Allow to cool and then mash to paste. Add the salt and pepper and mix well. Take a small amount of this mixture in the hand and flatten to a disc shape. Add the filling in the middle and cover on all sides to form a kabab like shape. Dip in beaten egg and then roll in breadcrumbs to coat well all over. Deep fry till golden brown. Serve with ketchup or chutney. Fillings: 1.Grated Cheddar or Mozzarella Cheese 2.Pre cooked keema (mincemeat) 3.Grated carrots, cabbage, capsicum mixture. 4.Any other preferred filling that you like
QUEEN VICTORIA
Age: 124
7824 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( Baarta - Penjabi Style Eggplant ) Ingredients
3 med eggplants 3 T oil 2 onions, sliced into think rings 5 cloves garlic 1.5 t turmeric 1 t crushed red chile 1/2 t ground cumin 3/4 t black pepper 1 T ground corriander 2-3 ripe tomatoes, chopped into bite-sized pieces 1 C frozen peas 1 T tamarind concentrate* 4 T fresh lemon juice 1/2 C cilantro
Method Punch holes all over the eggplants with a fork. Bake at 450 until partially darkened, soft, and mangled looking. (About 45 minutes.) It will look awful on the outside but will be nice and roasted on the inside. Put groups of ingredients in individual small glasses or other containers. The turmeric and chile in one; the cumin, black pepper, and coriander in a second; the tamarind and lemon juice in a third. While the eggplant is cooking fry the onions in the oil over med/med-high heat until they turn golden brown. Add the garlic for the last two minutes. Add the turmeric and red chile and sizzle, then add the cumin, black pepper and coriander, and stir. Add the tomatoes and peas and continue cooking, stirring frequently until the tomatoes are dissolved and the mixture has a saucy consistency. (You may have to add a little water to prevent scorching.) Mix the lemon juice and tamarind until smooth. Add into the onion/tomato mixture. Let the eggplant cool enough to handle. Scoop out the eggplant pulp (should be soft) and mush. Then add it into the other mixture. Take off heat and add in the cilantro.
Method Empty the ricotta cheese into an oven-proof dish and bake at 350F for 40 minutes. Cut it into 1/2 inch square pieces. Defrost the spinach. Put it into the blender for a couple of minutes. Heat the oil in a pan. Fry onion, garlic, ginger, chilli - the onion should turn golden. Add the cumin, coriander and turmeric powder. Add the sour cream to the pan, followed by the spinach. Stir till every item gets properly mixed. Now add the pieces of baked ricotta cheese. Add 1/2 cup of water. Add salt. Cover and cook over slow heat for 15 minutes. Serve with rice or naan (bread available at Indian stores) or pita bread. For the variation using tofu, I usually used firm tofu, dry it by placing it on a paper towel and then baking it at 200 F for about half an hour. I also do not use the sour cream. It works pretty well.
QUEEN VICTORIA
Age: 124
7824 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( SPICED POTATO BITES ) Ingredients
700 gm Potato 4 tbs cooking oil 1/2 tsp salt or according to taste 1/4 tsp garam masala 1/2 tsp ground zeera 1/2 tsp dhuniya powder 1/2 tsp chili powder or according to taste
Method Boil the potatos with skins till soft.Cool.Peel and dice into 1 inch cubes. In a non-stick pan heat the oil on medium heat.Add the potatos and fry lightly stirring occasionally till golden brown.Add all spices and stir till potatos are evenly coated. Remove.Serve hot or cold
