This paper can be accessed at: http://www.ajcn.org/cgi/content/abstract/89/2/693S
Allen revealed: "Inadequate intake, due to low consumption of animal-source foods, is the main cause of low serum vitamin B-12 in younger adults and likely the main cause in poor populations worldwide".
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Recipe of the day
Liver and onions
|Food Mall: Bacon|
4 smoked streaky bacon rashers, chopped
2 onions, thinly sliced
175ml beef stock
1 tbsp tomato purée
1/4 tsp dried mixed herbs
salt and freshly ground
1. Heat half the oil and half the butter in a saucepan over a low heat, add the onions and gently cook them for 10 minutes until soft and just starting to turn golden.
2. Meanwhile, rinse the liver, then pat dry with kitchen paper. If it is not already sliced, cut into thin slices. Season with salt and pepper.
3. Add the tomatoes, the stock, tomato purée and herbs to the onions and bring to the boil. Reduce the heat, cover and leave to cook on a gentle simmer, stirring occasionally.
4. Meanwhile, heat the remaining oil and butter in a large frying pan over a moderate heat until sizzling. Add the liver and bacon and fry for 3–4 minutes on each side until the liver is just cooked and the bacon is lightly browned and crispy. Do not cook for too long or the liver will become tough.
5. Remove the liver and bacon from the pan using a draining spoon and put onto warm serving plates, with the bacon scattered over the top of the liver. Spoon the onion and tomato sauce on the side, then sprinkle with parsley. Serve immediately.