Study title and authors:
This study can be accessed at: http://stroke.ahajournals.org/cgi/content/abstract/15/1/15?ijkey=e2d039e67dea3a433f712e9867e9398316b85ff0&keytype2=tf_ipsecsha
The authors conclude that the data from Hawaii and Japan show that dietary animal protein and saturated fat are protective from the incidence of stroke.
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Recipe of the day
Meatballs with Tomatoes and Collards
|Food Mall: Ground Chuck|
2 14.5 ounce cans of diced tomatoes
1 cup of chicken or beef stock
1sweet yellow onion
Extra virgin olive oil
Directions: Add 1 or 2 tablespoons of olive oil to pressure cooker over medium heat. Chop onion into bite-sized pieces. Add to pot with salt, garlic powder, and black pepper and cook several minutes until soft, scraping up brown bits from the bottom of the pot. Add about one pound or 10 handfuls of shredded collard greens to pot. Add two cans of diced tomatoes with all the liquid in the cans. Fill one can with water and add it to the pot. Add about one cup of chicken stock. Add salt, garlic powder, cumin, and black pepper to taste. I like a nice dusting of each.
Put ground beef into a mixing bowl. Add one teaspoon each of salt, garlic powder, and black pepper. Add two tablespoons each of oregano and dried parsley. Add one egg and mix all ingredients together by hand. Roll meatballs to a size just larger than a golf ball and drop into pot on top of collards and tomatoes. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 30 minutes. Turn off heat, allow pressure to come down naturally, and remove top. Use a slotted spoon to transfer vegetables and meatballs to plates or bowls. Enjoy!