Study title and authors:
Long-Term Ovo-Lacto Vegetarian Diet Impairs Vitamin B-12 Status in Pregnant Women
Books: |
Corinna Koebnick, Ingrid Hoffmann*, Pieter C. Dagnelie, Ulrike A. Heins*, Sunitha N. Wickramasinghe**, Indrika D. Ratnayaka**, Sindy Gruendel, Jan Lindemans and Claus Leitzmann*
German Institute of Human Nutrition Potsdam-Rehbrücke, Nuthetal, Germany; * Institute of Nutritional Science, University of Giessen, Germany; Department of Epidemiology, Maastricht University, The Netherlands; ** Department of Haematology, Faculty of Medicine, Imperial College, St Mary’s Campus, London, UK; and Erasmus MC, University Medical Center Rotterdam, The Netherlands This study can be accessed at: http://jn.nutrition.org/cgi/content/abstract/134/12/3319
Pregnant women consuming a long-term predominantly vegetarian diet have over a 7 times increased risk of vitamin B-12 deficiency than pregnant women on an average diet.
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Recipe of the day
Minted Pesto Chicken Stir-Fry
Ingredients
•Fat for cooking;
Food Mall: Chicken |
•2 cups mint leaves;
•1/4 cup pine nuts;•1/4 cup olive oil;
•1 lb tender chicken, cut in thing strips;
•1 sliced onion;
•1 lb mushrooms of any kind, quartered;
Technique:
Process the mint and pine nuts, if using, in a food processor and slowly integrate the olive oil. Heat the wok and stir-fry the chicken with your chosen fat. Remove the chicken from the wok, reheat and stir-fry the onion for 3-4 minutes. Add the mushrooms and stir-fry for another 2 minutes. Return the chicken to the wok and stir in the mint pesto. Cook for another 3 minutes, until everything is hot.
Minted Pesto Chicken Stir-Fry |