Study title and authors:
This paper can be accessed at: http://www.nature.com/bjc/journal/v89/n7/abs/6601269a.html
The paper notes that brain tumours are dependent largely on glucose for energy. This contrasts with normal brain tissue that can derive energy from both glucose and ketone bodies.
The results of the study indicate that growth of malignant brain cancer may be potentially stopped or slowed down with a ketogenic diet that reduces glucose and elevates ketone bodies.
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Recipe of the day
Pork Steak with Tomatoes and Collards
|Food Mall: Pork Steaks|
1 sweet yellow onion
28 ounce can of peeled tomatoes
6 ounce can of tomato paste
Chipotle chili pepper powder
1 teaspoon of crushed garlic
Extra virgin olive oil
Add olive oil to pressure cooker over medium heat. Chop onion into bite-sized pieces, add to pot, and cook until soft. Season with a little celery salt (if you have it). Add 1 teaspoon of crushed garlic and let cook with onions for 1 minute. Add can of tomatoes and crush them with a potato masher or a large fork. Fill can with water and add it to the pot. Wash collards, discard stems, and cut leaves into 2-inch pieces. Add collards to the pot and season with salt, pepper, and ground nutmeg. I like a nice dusting of each. Season pork steak on both sides with salt and chipotle chili pepper powder and lay pork on top of vegetables. Add can of tomato paste on top of pork steak. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 20 minutes. Turn off heat under pressure cooker, use the slow-release method to bring pressure down, and remove top. Transfer pork steak to a plate. Fill the rest of the plate with vegetables. Enjoy!