Gideon Lack, M.B., B.Ch., Deborah Fox, B.A., Kate Northstone, M.Sc., and Jean Golding, Ph.D. for the Avon Longitudinal Study of Parents and Children Study Team
This study can be accessed at: http://www.nejm.org/doi/full/10.1056/NEJMoa013536#Top
The study found that peanut allergy was associated with intake of soy milk or soy formula.
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Recipe of the day
Turkey Stuffed Cabbage
|Food Mall: Ground Turkey|
• 1 egg
• 12 oz whole tomatoes
• 3 T fine herbs
• 4 c raw cauliflower, diced
Boil 8 cups of water in an 8 quart pot. Mix ground chicken, egg and fine herbs in large mixing bowl. Add raw cauliflower and pepper to taste.
Remove core of cabbage with tip of knife. Reduce water in pot to medium.
Carefully place head of cabbage in boiling water and simmer 4-5 minutes until outer leaves are soft.
Remove cabbage from water and peel outer soft leaves until you reach uncooked interior of cabbage.
Place leaves on platter and return uncooked cabbage to pot. Boil 4-5 minutes more and repeat procedure above until all cabbage leaves are cooked.
Stuff leaves with 1/4 c to 1/2 c meat mixture by placing mixture in center of cabbage then folding over bottom, sides and top of cabbage leaf.
Place stuffed cabbage in roasting pan.
Season tomatoes with pepper then puree in pan with stick blender.
Cover stuffed cabbage with pureed tomatoes and bake covered at 350 F for 1.5 hours.