Study title and authors
Brain aging and midlife tofu consumption.
White LR, Petrovitch H, Ross GW, Masaki K, Hardman J, Nelson J, Davis D, Markesbery W.
SourceNational Institute on Aging, NIH, USA.
This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/10763906
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White examined the associations of midlife tofu consumption with brain function and structural changes in late
life in 3734 people.
life in 3734 people.(a) Poor cognitive test performance and low brain weight were each significantly and independently associated with higher midlife tofu consumption.
(b) A similar association of midlife tofu intake with poor late life cognitive test scores was also observed among wives of the study members (using the husband's answers to food frequency questions as proxy for the wife's consumption).
To conclude: Higher midlife tofu consumption is associated with cognitive impairment and brain atrophy in late life.
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Recipe of the day
Pulled Chicken with Guacamole
Guacamole
Ingredient list:
1 ripe avocado
1 sweet yellow onion, chopped
1 14.5-ounce can of diced and fire roasted tomatoes, especially ones with peppers
Garlic powder
Salt
Directions:
Slice a ripe avocado in half and scoop the flesh into a bowl. Mash the avocado up with a fork. Add a handful of chopped onion to the bowl. Add can of diced tomatoes. Add a generous dusting of garlic powder. Stir ingredients together. Taste and add garlic powder and salt as needed. Pile pulled chicken (see below) on top. Enjoy!
The taste of guacamole improves with a little age. If you can wait, let your guacamole sit in a covered plastic container in the refrigerator for at least an hour before eating. I eat some right away, but I have noticed that I like leftovers in the morning a lot.
Pulled Chicken
Ingredient list:
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1 whole young hen
Red chili powder Garlic powder
Black pepper
Salt
Directions:
Remove chicken from packaging. Remove giblets (package including the heart, liver, and neck) from the body cavity. Freeze the giblets to use in making chicken stock later. Rinse chicken and add the whole bird to pressure cooker (alternate method noted below). Dust generously with salt, garlic powder, red chili powder, and black pepper. Add enough water to almost submerge the chicken. In my case that was about 10 cups. 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 under pressure cooker, use the slow-release method to bring pressure down, and remove top. Remove chicken from pressure cooker with tongs (because it is hot!) and transfer to a large mixing bowl. If the chicken falls apart, remove the pieces as best you can with tongs and scoop the rest out with a slotted spoon. Leave the broth in the pot while you continue. Use a pair of tongs to separate the chicken from the bones and skin and transfer it to another large bowl. Once you have all the chicken separated, pull the chicken apart with a pair of forks.
Discard the bones and skin. Let the broth cool for 30 minutes to an hour and then transfer to plastic containers. Keep what you need for cooking over the next 4-5 days in the refrigerator and freeze the rest.
