Study title and authors:
Angiotensin II receptor blockers in pregnancy: A report of five cases
Ksenija Gersak, a, Marta Cvijica and Lilijana Kornhauser Cerara
aDepartment of Obstetrics and Gynaecology, University Medical Centre Ljubljana, Slajmerjeva 3, SI-1000 Ljubljana, Slovenia
This paper can be accessed at: http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6TC0-4VP667H-2&_user=10&_coverDate=07%2F31%2F2009&_rdoc=1&_fmt=high&_orig=gateway&_origin=gateway&_sort=d&_docanchor=&view=c&_searchStrId=1686101007&_rerunOrigin=google&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=edfb6af47f5e67d4671a7f2d024600ab&searchtype=a
The study examined the effects of angiotensin II receptor blockers (ARBs) received in pregnancy on the
fetus. High blood pressure medication was given to 346 pregnant women. ARBs were given in only five pregnancies. Books:
fetus. High blood pressure medication was given to 346 pregnant women. ARBs were given in only five pregnancies. Books:
Two women delivered healthy babies at term; another term baby had one additional finger and toe. Other two pregnancies were complicated with a deficiency of amniotic fluid and ended in preterm delivery. One preterm infant had abnormal kidney function tests.
or at least as soon as the pregnancy is confirmed.More information on this subject: Books 
Recipe of the day
Pork Tenderloin with Cilantro Pesto
Marinade Ingredients:
■2 teaspoons sesame oil■2 tablespoons rice wine vinegar
■2 cloves of garlic, chopped
■1 inch fresh ginger, peeled and chopped
Instructions:
Slice the tenderloin into rounds of 1-inch thickness. Mix oils and vinegar, add garlic and ginger.
Marinate the pork slices in a non-reactive glass container for at least 2 hours or overnight, turning at intervals to marinate both sides of the slices. When the pork is ready to cook, prepare the pesto below:
Pesto Ingredients:
■1 bunch of cilantro, leaves only
■2 large garlic cloves
■1-inch piece of ginger, peeled and sliced thin
■1 tablespoon fish sauce
■1/4 cup olive oil (or less, to taste)
■1 teaspoon sesame oil (or more, to taste)
■1/4 cup almond butter
■1 teaspoon honey (optional)
■1/2 -1 cup coconut milk
■sea salt to taste
Blend sauce ingredients in blender or food processor until smooth, adding coconut milk until preferred consistency is reached.
To cook the pork, heat some coconut oil, lard, or olive oil in a large skillet over medium-high heat. Quickly sear the slices, turning once, until just cooked through. Do not crowd the pan, cook in batches as needed so they sear and don’t steam.
Keep each batch warm in a warm oven or covered in foil wrap.
To serve: Put a few slices of pork on a plate with a little bit of pesto on each slice, or serve pesto on the side. (A little pesto goes a long way, flavor-wise.)
Serve with cooked greens with sesame seeds and sliced red peppers for a nice color combo.
Recipe of the day
Pork Tenderloin with Cilantro Pesto
Marinade Ingredients:
■2 pounds of pork tenderloin
■4 tablespoons olive oil Food Mall: Pork Tenderloin
■2 teaspoons sesame oil■2 cloves of garlic, chopped
■1 inch fresh ginger, peeled and chopped
Instructions:
Slice the tenderloin into rounds of 1-inch thickness. Mix oils and vinegar, add garlic and ginger.
Marinate the pork slices in a non-reactive glass container for at least 2 hours or overnight, turning at intervals to marinate both sides of the slices. When the pork is ready to cook, prepare the pesto below:
Pesto Ingredients:
■1 bunch of cilantro, leaves only
■2 large garlic cloves
■1-inch piece of ginger, peeled and sliced thin
■1 tablespoon fish sauce
■1/4 cup olive oil (or less, to taste)
■1 teaspoon sesame oil (or more, to taste)
■1/4 cup almond butter
■1 teaspoon honey (optional)
■1/2 -1 cup coconut milk
■sea salt to taste
Blend sauce ingredients in blender or food processor until smooth, adding coconut milk until preferred consistency is reached.
To cook the pork, heat some coconut oil, lard, or olive oil in a large skillet over medium-high heat. Quickly sear the slices, turning once, until just cooked through. Do not crowd the pan, cook in batches as needed so they sear and don’t steam.
Keep each batch warm in a warm oven or covered in foil wrap.
To serve: Put a few slices of pork on a plate with a little bit of pesto on each slice, or serve pesto on the side. (A little pesto goes a long way, flavor-wise.)
Serve with cooked greens with sesame seeds and sliced red peppers for a nice color combo.
