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.
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Recipe of the day
Lamb Ragout Greek Style
|Food Mall: Lamb|
½ pt stock
900 g boned breast of lamb
45 g lard
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.