Study title and authors:
Cancer incidence in vegetarians: results from the European Prospective Investigation into Cancer and Nutrition (EPIC-Oxford)1,2,3
2 Presented at the symposium, “Fifth International Congress on Vegetarian Nutrition,” held in Loma Linda, CA, March 4–6, 2008.
3 Supported by Cancer Research UK, Medical Research Council.
This study can be accessed at: http://www.ajcn.org/content/89/5/1620S.full
In this study of 63,550 people the incidence of colon cancer was compared between vegetarians and meat eaters.
The study revealed that vegetarians had a 39% higher incidence of colon cancer compared to meat eaters.
More information on this subject: Books : Scientific Studies : Other Websites : Videos : Food Mall
Recipe of the day
Savory Goat Stew
|Food Mall: Goat|
■2 teaspoons coriander
■1 teaspoon cinnamon
■1 onion, sliced
■3 carrots, sliced
■3 garlic cloves, chopped
■1 cup dry white wine
■2 cups chicken or beef stock
■2 bay leaves
Preheat oven to 350 degrees Fahrenheit.
Season meat with salt, pepper, coriander and cinnamon. In a large Dutch oven or deep oven proof pot, warm several tablespoons of oil or butter. Sear meat in batches, browning all sides of the meat. Set the meat aside.
Add a little more oil to the pot, then the onion, carrot and garlic. Saute several minutes then add wine, stock and bay leaves. Scrape up any browned bits on the bottom of the pot. Bring to a simmer and add meat back to the pot.
Transfer the pot to the oven. Cook covered for 1 hour then tilt the lid slightly so it’s not completely tight and cook at least 1 1/2 hours more until meat is tender.
If there is excess oil on top of the broth, it can be skimmed off if desired. Remove the meat from the pot and cut it off the bones, then return it to the pot.
Serve with a garnish of fresh mint or parsley and a side of cooked vegetables that will soak up the liquid, such as mashed cauliflower or parsnips.