Study title and authors:
Serum Total Homocysteine and Coronary Heart Disease
Department of Heart Disease, Haukeland Hospital, University of Bergen Norway
This paper can be accessed at: http://ije.oxfordjournals.org/cgi/content/abstract/24/4/704
The homocysteine levels of 21,826 subjects, aged 12–61 years were measured to investigate the relationship between homocysteine and heart disease.
The study found that for each 4 µmol/l increase in homocysteine levels there was a 32% increased risk of heart disease.
Arnesen concludes that high homocysteine levels are a risk factor for heart disease.
High homocysteine levels may be the result of B vitamin deficiencies caused by a vegan diet. See here
The best dietary sources of B vitamins are meat and poultry.
More information on this subject: Books : Scientific Studies : Other Websites : Videos : Food Mall
Recipe of the day
Mustard and Herb Rubbed Leg of Lamb
|Food Mall: Leg of Lamb|
60ml/4tbsp wholegrain mustard
60ml/4tbsp English mustard
2 garlic cloves, peeled and finely chopped
6 sprigs fresh thyme
4 sprigs fresh rosemary, finely chopped
Salt and freshly milled black pepper
3 large, carrots, peeled, halved and cut into four lengthways
2 red peppers, cored, deseeded and chopped
1.Using a sharp knife make deep incisions all over the lamb joint. Mix together the mustards, garlic and herbs. Rub over the lamb and season. If time allows cover and leave in a refrigerator for at least 30 minutes.
2.Preheat the oven to Gas mark 4-5, 180-190°C,350-375°F.
3.Place the joint in a large roasting tray and drizzle with the butter. Roast uncovered for the calculated cooking time. Cover with foil if browning too quickly.
4.40 minutes before the end of the cooking time remove the roasting tray from the oven and add the carrots, peppers and thyme around the lamb joint. Toss gently.
5.Serve the lamb whole or sliced with the roasted vegetables.
|Mustard and Herb Rubbed Leg of Lamb|