Study title and authors:
The Need for Accurate Nutrition Survey Methodology: The South Carolina Experience
DANIEL T. LACKLAND AND FRANCES C. WHEELER
Center for Health Promotion, South Carolina Department of Health and Environmental Control, Columbia, SC 2920 ÃOE
This study can be accessed at: http://jn.nutrition.org/content/120/11_Suppl/1433.full.pdf+html
The study assessed fat intake and it's correlation well with cholesterol. Nine fat-intake habits were identified from dietary mannerisms involving the consumption of:
(3) fried fish/chicken
(6) whole milk
(9) the use of solid fats when cooking vegetables.
The average number of the nine habits exhibited was four.
The study revealed that the total number of fat-intake habits did not correlate with cholesterol levels, as 27% of the individuals with none of the nine fat-intake habits had blood cholesterol values greater than 6.2 mmol/L (239 mg/100 mL), while only 17% of the individuals with seven habits had the high level of cholesterol.
Lackland concludes: "Results from this study further suggest that there is no association between high intakes of dietary fat and cholesterol levels".
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Recipe of the day
1 large steak cut into chunks
|Food Mall: Ground Beef|
1 small can tomatillo salsa
large onion diced
about 2 cups of beef broth
3 cloves garlic minced or about
2 tsp garlic powder
1 tsp ground cinnamon
2 tbs ground cumin
3-4 tbs chili powder
Put about 2 tbs olive oil in a pan and get it screaming hot. Sear the chunks of steak in batches (don’t crowd or it won’t brown). It doesn’t have to be cooked at this point, just brown and pull it out. Add a little more oil if needed and add diced onion to kind of brown a bit. Add the beef stock and let it cook until it is reduced by half (this gives a really meaty base). Add in ground beef. Stir until it browns a bit. Add garlic, spices, tomatoes, and steak chunks. Simmer on low heat for a couple of hours. It gets better the longer it cooks.