Study title and authors:
Neurologic Impairment in Children Associated With Maternal Dietary Deficiency of Cobalamin—Georgia, 2001
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| Books: |
R Muhammad, MD, P Fernhoff, MD, Dept of Pediatrics, Emory Univ, Atlanta, Georgia. S Rasmussen, MD,
Div of Birth Defects and Developmental Disabilities; B Bowman, PhD, Div of Diabetes Translation; K Scanlon, PhD, L Grummer-Strawn, PhD, L Kettel Khan, PhD, Div of Nutrition and Physical Activity, National Center for Chronic Disease Prevention and Health Promotion; M Jefferds, PhD, EIS Officer, CDC.
Div of Birth Defects and Developmental Disabilities; B Bowman, PhD, Div of Diabetes Translation; K Scanlon, PhD, L Grummer-Strawn, PhD, L Kettel Khan, PhD, Div of Nutrition and Physical Activity, National Center for Chronic Disease Prevention and Health Promotion; M Jefferds, PhD, EIS Officer, CDC.The paper can be accessed at: http://jama.ama-assn.org/cgi/content/full/289/8/979
During 2001, neurologic impairment, (a neurological impairment or disability may affect an individual’s speech, motor skills, vision, memory, muscle actions and learning abilities), resulting from cobalamin (vitamin B12) deficiency was diagnosed in two children in Georgia. The children were breastfed by mothers who followed vegan diets.
The author advises: "Persons who follow vegetarian diets should ensure adequate cobalamin intake. The only reliable unfortified sources ( of vitamin B12) are animal products, including meat, dairy products, and eggs.
Most naturally occurring plant sources of cobalamin are not bioavailable".More information on this subject: Books
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Recipe of the day
Roasted Vegetable Salad with Crispy Duck
Ingredients for Roasted Veg:
◦a few glugs of olive oil
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| Food Mall: Duck Breast |
◦1 bunch asparagus, cut the stalks into 1/4′s
◦1 lb. various mushrooms, sliced◦S&P
Ingredients for Duck
◦1 T fat of your choice
◦1 lb. duck breast
◦liberal amount of salt and pepper
Method:
Get your oven to 450°F.
Add a few glugs of olive oil on a baking sheet. Add the asparagus, mushrooms and S&P. Drizzle the veg with a bit more oil, toss it around with your hands and put in the oven. Roast until browned and crispy, about 3o minutes.
While the veg is roasting, add 1 T of fat to a saute pan and place on medium heat.
Take a sharp knife and score the skin of the duck at an angle, all the way from the top to the bottom. Turn the duck and score at the opposite angle. You’re just making little diamonds or squares. Why? Because it’s pretty and more importantly, it helps the skin cook faster and the end result is much crispier.
Liberally pat salt and pepper on the duck. Place the duck, skin side down into the saute pan. The goal here is to get the skin to render (get crispy) without overcooking the duck or burning the skin. Make sure your heat is around medium-low to medium. Saute, with the skin side down, for about 20 minutes. Flip the duck onto the other side and saute for approx. 10 minutes. The internal temperature should reach around 150°F for medium rare. Let the breast rest for about 7 minutes and slice as thinly as possible.
