Reduced saturated fat consumption has led to vitamin D deficiency

This post includes a synopsis of a paper published at the University of Washington School of Public Health and a recipe for cherokee green onions and eggs.

Study title and author:
Dietary Saturated Fat and Fat Soluble Vitamins in Childhood Health: A New Approach
Deborah Gardner, MPH Candidate Department of Maternal & Child Health, University of Washington School of Public Health

This paper can be accessed at: http://depts.washington.edu/mchprog/docs/posters/2010/GardnerCapstone.pdf
                                                                                                                                            Books:

Gardner notes childhood obesity has increased from the early 1970s by approximately 400%. Standard interventions, like Pathways: a school based, randomized controlled trial for the prevention of obesity in American Indian schoolchildren, focus on reducing dietary saturated fat. This approach, as per the results of Pathways, has not been successful.

Saturated fat reduction may also contribute to a growing problem of fat soluble vitamin deficiency. Vitamin D3 deficiency has garnered the most attention, but deficiency in other animal fat derived vitamins (e.g. vitamin K2) is also of concern, and these may have implications for nervous system bone and immune system development as well as diseases like Type 1 diabetes mellitus or autism.

More information on this subject: Books : Scientific Studies : Websites : Videos : Food Mall

Recipe of the day
                                                                                                                               Food Mall: Eggs 

Cherokee Green Onions and Eggs

Serves 3-4

Ingredients:

-3 Tbsp bacon fat

-2 bunches of wild green onions, whites and crisp green tops, trimmed and sliced in 1/4" rounds

-1/4 cup water

-7 large eggs or 6 jumbo eggs
-pepper (optional)

Instructions:
Heat bacon fat in a large heavy skillet over medium heat. Add green onions and turn in fat to coat. Lower heat, cover, and simmer for about 5 minutes.

Uncover and add water. Cook over low heat for about 10 minutes more, stirring occasionally, until green onions are tender but not brown. If water is all absorbed, add more by tablespoons.

Break eggs into the skillet and stir with a fork until they are scrambled. Raise heat to medium.

Continue to stir until eggs are as cooked as desired. When they are nearly done, adjust the seasonings.