Study title and authors:
Pre-menopausal women, classified as hypo- or hyperresponders, do not alter their LDL/HDL ratio following a high dietary cholesterol challenge.
Herron KL, Vega-Lopez S, Conde K, Ramjiganesh T, Roy S, Shachter NS, Fernandez ML.
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| Books: |
Department of Nutritional Sciences, University of Connecticut, Storrs 06269, USA. kristin.herron@uconn.edu
This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/12074253
51 pre-menopausal women aged 18 to 49 were given either 640 mg additional dietary cholesterol per day
(by eggs) or a placebo group 0 mg additional dietary cholesterol per day, for 30 days to evaluate the effect of cholesterol on the arteries.
(by eggs) or a placebo group 0 mg additional dietary cholesterol per day, for 30 days to evaluate the effect of cholesterol on the arteries. The study revealed that excess dietary cholesterol does NOT increase the risk of developing clogged arteries
in pre-menopausal women.More information on this subject: Books
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Recipe of the day
Winter Beef Vegetable Stew
10 servings
Ingredients:
- 1 lbs shoulder roast boneless
- 2 bunches Asparagus, green, bottom 1/3 of stem removed
- 2 lbs. Carrots, peeled, cut oblong or large dice
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| Food Mall: Boneless Shoulder Roast |
- 1 lb. Baby Brussels Sprouts, fresh, cleaned or frozen
- 1 lb. Wax Beans, ends snipped
- 2 oz Olive Oil- 1 each Zest from orange
- 4 oz. Olive Oil
- 1 cup Beef Stock
- 1 tsp Fresh Oregano
- 1 tsp Fresh Basel
- Salt and Pepper to taste.
Directions:
Beef: Saute cut beef shoulder roast allow to brown
Asparagus: preheat grill or large heavy bottom sauté pan. Rub 2 oz of olive oil on asparagus and season with pinch of salt and pepper. Lay flat on grill or sauté pan until lightly browned. Using long fork or tongs, rotate the asparagus to brown other sides. Usually 2 or 3 minutes per side. The asparagus is done when you can use a fork to cut through. Do not overcook, this will cause asparagus to become stringy. Keep warm until ready to serve.
Carrots: bring 3 qt salted water to a boil, add carrots to water and cook until fork tender, meaning a fork will easily pass through the carrot. Drain the water from the pot and toss 1 oz butter and zest of orange and mix until carrots are coated. Season with pinch of salt and enjoy. Keep warm until ready to serve.
Brussels Sprouts: For Fresh: Bring 3 qt salted water to a boil, cut into the stem of the sprout with a pairing knife to create an X on the bottom, this will allow the stem to cook more evenly. Place sprout in boiling water and allow to cook until bottom of sprout is tender and easily cut with a knife. Preheat a heavy bottom sauté while the sprouts are cooking. Remove sprouts from water and allow all water to drain completely. Add 2 oz oil to sauté pan and add the sprouts, season with salt and pepper while tossing the sprouts around to evenly brown in the pan. If sprouts are too big, you can cut them in half, keep warm until ready to serve.
For Frozen: Bring 3 qt salted water to a boil and drop frozen brussel sprouts into water, these are precooked so you are only thawing them out. Remove from water and sauté as above.
Yellow Wax beans: bring 3 qt salted water to boil, add snipped wax beans to water and allow to cook until fork tender or to your liking of doneness. Remove from water and toss with 1 oz olive oil and season with salt and pepper.
Combine all ingredients in large covered pot and at low heat for approximately 1 hour.
