Study title and author:
Cardiovascular studies in the Samburu tribe of Northern Kenya
This study can be accessed at: http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6W9H-4CN4H1M-2F&_user=10&_coverDate=04%2F30%2F1962&_rdoc=2&_fmt=high&_orig=browse&_origin=browse&_zone=rslt_list_item&_srch=doc-info(%23toc%236683%231962%23999369995%23506221%23FLP%23display%23Volume)&_cdi=6683&_sort=d&_docanchor=&_ct=29&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=a97caf5a865b387fbfc0b8a4e10e6f1c&searchtype=a
The study examined the diet and the effects of the diet of the Samburu tribe of Northern Kenya.
Shaper found that:
(a) The Samburu tribe live on a diet of milk and meat.
(b) They had no increase in weight with age.
(c) They show no rise in blood pressure until a very advaced age.
(d) Cholesterol levels are comparable with those found in groups living on low-fat diets.
(e) They have a low incidence of coronary heart disease.
To conclude: The Samburu consume a very high fat diet and have a low incidence of heart disease.
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Recipe of the day
Meditteranean Brochettes with Salsa Rossa
For the herb marinade:
|Food Mall: Sirloin Steak|
15ml/1tbsp fresh chopped oregano or thyme
15ml/1tbsp freshly chopped parsley
30ml/2tbsp red wine vinegar
For the salsa rossa:
45ml/3tbsp extra virgin olive oil
3 medium plum tomatoes, skinned, deseeded and roughly chopped
100g/4oz prepared roasted red peppers in oil, drained and chopped
1 red or green chilli, deseeded and finely chopped, optional
30ml/2tbsp freshly chopped basil
1.Thread the steaks onto 4 small wooden skewers (previously soaked in cold water for 20 minutes) and transfer to a shallow dish.
2.Mix all the marinade ingredients together and spoon over the brochettes and coat on both sides. Cover and marinate for up to 2 hours or overnight in the refrigerator.
3.Meanwhile prepare the salsa rossa, in a small bowl mix all the ingredients together. Season to taste, cover and transfer to a cool place.
4.Cook the brochettes on a prepared barbecue or preheated grill for 12-16 minutes, turning occasionally until any meat juices run clear.
|Meditteranean Brochettes with Salsa Rossa|