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This post features figures from the World Health Organization on saturated-fat consumption and heart-disease rates and a recipe for lamb shoulder blade chops with black kale.
Dr Malcolm Kendrick looked at figures gathered by the World Health Organization on saturated-fat
consumption and heart-disease rates in countries throughout Europe.He then grouped them into the seven countries with the lowest consumption of saturated fat, and compared this to their rate of heart disease, and also grouped the seven countries with the highest consumption of saturated fat and compared this to their rate of heart disease.
Every single one of the seven countries with the lowest saturated-fat consumption has significantly higher rates of heart disease than every single one of the seven countries with the highest saturated-fat consumption.
This article can be found in 'The Great Cholesterol Con'
by Dr Malcolm Kendrick (Page 74)More information on this subject: Books
: Scientific Studies : Other Websites : Videos : Food Mall Recipe of the day
Lamb Shoulder Blade Chops with Black Kale
Ingredient list:
2 Lamb Shoulder Blade Chops
2 bunches of black kale  |
| Food Mall: Shoulder Blade Chops |
Apple cider vinegar
Extra virgin olive oilBlack pepper
Garlic powder
Salt
Directions:
Add 1/4 cup of water to a small sauce pan over medium heat.
Add 1/4 cup of apple cider vinegar (I’m guessing about the amount. Reduce heat, cover, and let simmer over low heat. Rinse kale well. Strip leaf from stems and discard stems. Add olive oil to a sauté pan over medium heat. Add kale to hot oil and stir around with a spatula. Add more kale as it wilts until you have enough to fill two plates. Add salt and garlic powder to taste. Stir the cranberry-apple cider vinegar mixture in with the kale. Taste and add apple cider vinegar as needed to achieve a nice bite. Transfer to plates.
Pre-heat non-stick grill pan or skillet over medium heat. Season both sides of lamb chops with a nice dusting of salt, garlic powder, and black pepper. Lay the meat in the dry pan and let it sear undisturbed for 6 minutes on the first side. Turn and sear the other side for at least 6 minutes. Evaluate doneness by how much pink is showing in the side of the searing meat. Transfer to plate and allow the meat to rest while you finish with the kale.
