Study title and authors:
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| Books: |
Phytoestrogens in soy-based infant foods: concentrations, daily intake, and possible biological effects.
Irvine CH, Fitzpatrick MG, Alexander SL.Animal and Veterinary Sciences Group, Lincoln University, Canterbury, New Zealand. irvinech@whio.lincoln.ac.nz
This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/9492332
The author found that soy
formulas provide infants with a daily dose rate of 3 mg/kg body weight total isoflavones, "which is maintained at a fairly constant level between 0-4 months of age. . . . This rate of isoflavone intake is much greater than that shown in adult humans to alter reproductive hormones."More information on this subject: Books
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Recipe of the day
Lamb Shanks with Wilted Spinach
Ingredient list:
2 lamb shanks
2 bags of fresh spinach |
| Food Mall: Lamb Shanks |
Extra virgin olive oil
Black pepperGarlic powder
Salt
Directions:
Add 1 or 2 tablespoons of olive oil to pressure cooker over medium heat. Season both sides of lamb shank with salt, garlic powder, and black pepper to taste. Add lamb shanks to hot oil and sear four minutes on the first side and then four minutes on the other side to brown the meat. Add one cup of water. 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 20 minutes. Turn off heat, allow pressure to come down naturally, and remove top.
Meanwhile, add several tablespoons of olive oil to a sauté pan over medium heat. Add fresh spinach to pan. Add salt, garlic powder, and black pepper to taste. Stir with a spatula. As the spinach wilts down, add more fresh spinach, salt, garlic powder, black pepper, and, as needed, olive oil, until you have enough wilted spinach to serve two. Transfer spinach to plates. Add a lamb shank to each plate. Enjoy!
