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| Books: |
Study title and authors:
Relative Weight, Weight Loss Efforts and Nutrient Intakes among Health-Conscious Vegetarian, Past Vegetarian and Nonvegetarian Women Ages 18 to 50.Susan I. Barr, PhD and Terri M. Broughton, BScD
Food, Nutrition and Health, University of British Columbia, Vancouver, British Columbia, CANADA
This study can be accessed at: http://www.jacn.org/cgi/content/abstract/19/6/781
The study pinpointed that vegetarians vitamin B12 and D intakes were well below recommendations
and concluded with the advice of the potential adverse health implications of these nutrient deficiencies.More information on this subject: Books
: Scientific Studies : Other Websites : Videos : Food Mall Recipe of the day
Lamb Ragout Greek Style
Ingredients:
10 sm onions
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| Food Mall: Lamb |
4 tomatoes
1 bay leaf paprika
1 lemon
salt
pepper
½ pt stock
900 g boned breast of lamb
45 g lard
Instructions:
1 Cut the meat in 2-inch cubes.
2 Peel the onions.
3 Heat the lard in a deep pan and add the meat and onions.
4 Cook 15 minutes over a moderately high heat for 15 minutes, stirring constantly.
5 Add the stock and continue cooking 5 minutes.
6 Add the tomatoes, peeled and quartered, the bay leaf, and a good pinch of paprika and season with salt and pepper.
7 Cook 10 minutes.
8 Add enough boilking water to cover and remove the bay leaf and the onions.
9 Keep the onions warm.
10 Season with salt, pepper, and a little lemon juice.
11 Serve on a heated platter.
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| Lamb Ragout |
