Half of anorexia nervosa patients are vegetarian, despite only 3.2% of the population been vegetarian

This post includes a summary of a paper published in the International Journal of Eating Disorders Volume 13, Issue 2, pages 229–233, March 1993 and a recipe for oyster and wild mushroom stew.

Books:

Study title and authors:

Dietary zinc intake of vegetarian and nonvegetarian patients with anorexia nervosa
Rita Bakan Ph.D. Faculty1,*, Carl L. Birmingham B.Sc., M.D. Associate Professor2, Laurel Aeberhardt R.D.N. Intensive Care Unit3, Elliot M. Coldner B.Sc., M.D. Clinical Assistant Professor4

This paper can be accessed at: http://onlinelibrary.wiley.com/doi/10.1002/1098-108X(199303)13:2%3C229::AID-EAT2260130211%3E3.0.CO;2-1/abstract

Despite only 3.2 percent of the population been vegetarian, approximately half of anorexia nervosa patients are vegetarian a practice that may also increase their risk for zinc deficiency.

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Recipe of the day

Oyster and Wild Mushroom Stew

serves 6

Food Mall: Oysters

Ingredients:

•2 Tablespoons butter

•1 leek, white part only, finely diced
•1 shallot, finely diced
•1 rib celery, finely diced
•1/4 pound wild mushrooms, cleaned and chopped
•1/2 cup white wine
•24 oysters, shucked, liquor reserved
•1 cup coconut milk
•Juice of 1 lemon
•1 plum tomato, peeled, seeded, diced
•Tarragon, chopped
•Chives, chopped

Preparation:
In a medium saucepan, melt the butter over medium heat. Add the leeks, shallots, celery, and mushrooms. Saute until tender but not colored.

Add the wine and oyster liquor and reduce by half. Add the heavy cream and reduce until nappe, slightly thickened.

Add the lemon juice, oysters, and tomatoes.

Spoon the stew into center of soup plate. Garnish with chives and tarragon.

Oyster and Wild Mushroom Stew