Study title and authors: Books:
Oxalate content of soybean seeds (Glycine max: Leguminosae), soyfoods, and other edible legumes.Massey LK, Palmer RG, Horner HT.
Department of Food Science and Human Nutrition, Washington State University, Spokane, Washington 99201, USA. massey@wsu.edu
The study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/11559120
Soy contains oxalates.
Oxalates deplete the body of calcium and may also cause the formation of kidney stones.More information on this subject: Books
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Recipe of the day
Pork Rillettes
Ingredients:
1 lb pork fillet
freshly ground black pepper Food Mall: Pork
pinch cayenne pepper1/2 lb best lard
1/4 pint boiling water
2 bay leaves plus extra for garnish
Instructions:
Cut pork into 1 inch pieces, place in a bowl and season generously with freshly ground black pepper. Add cayenne and nutmeg and mix well.
Place meat in a heavy based saucepan with the lard and bayleaves.
Add water, bring back to the boil then simmer gently for about 45 mins or until the liquid has reduced by almost half.
Remove and toss away bay leaves. Lift out meat with a slotted spoon, strain liquid and keep to one side.
Pass the meat through the finest blade of your mincer or put through food processor.
Place the minced meat into a bowl and beat in half of the reserved liquid with a wooden spoon. Correct the seasoning and spoon the mixture into ramekins, smoothing over the tops with back of a spoon. Leave to cool.
If serving the same day, leave in fridge to cool until ready to serve.
If serving later pour over the remaining fat and allow to set over the top of the meat mix. They will keep in fridge this way for up to 2 weeks.
To serve, remove the top coating of fat, garnish with bay leaf and serve with celery sticks as a scoop or roll a little in a lettuce leaf and eat with fingers.
