This post includes a synopsis of a paper published in the European Respiratory Journal 1997 Jan;10(1):6-12 and a recipe for fajitas with grilled pineapple salsa.
Study title and authors:
Dietary fat and asthma: is there a connection?
Black PN, Sharpe S.
Dept of Medicine University of Auckland Auckland Hospital, New Zealand.
This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/9032484
Study title and authors:
Dietary fat and asthma: is there a connection?
Black PN, Sharpe S.
Dept of Medicine University of Auckland Auckland Hospital, New Zealand.
This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/9032484
Black notes that the last two decades have seen an increase in the prevalence of asthma, eczema, and allergic
rhinitis in developed countries.
rhinitis in developed countries. |
| Books: |
The review found this increase has been paralleled by a fall in the consumption of saturated fat and an increase in the amount of polyunsaturated fat in the diet. This is due to a reduction in the consumption of animal fat and an increase in the use of margarine and vegetable oils containing omega-6 polyunsaturated fatty acids (PUFAs), such as linoleic acid.
Immunoglobulin E is associated with allergies. Black suggests that excess immunoglobulin E may be produced by linoleic acid by the following mechanism.
Linoleic acid is a precursor of arachidonic acid, which can be converted to prostaglandin E2 (PGE2) ---> PGE2 acts on T-lymphocytes to reduce the formation of interferon-gamma (IFN-gamma) without affecting the formation of interleukin-4 (IL-4) ---> This may lead to the development of allergic sensitization, since IL-4 promotes the synthesis of immunoglobulin E (IgE), whereas IFN-gamma has the opposite effect.
So margarine and omega-6 polyunsaturated fats increase prostaglandin E2 which in turn can promote the formation of immunoglobulin E, which is associated with allergies.
To conclude: Increases in margarine and vegetable oil consumption have paralleled the increases in asthma, eczema, and allergic rhinitis.
: 
Fajitas with Grilled Pineapple Salsa
Ingredients:
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| Food Mall: Skirt Steak |
◦1 lb skirt steak, sliced thin
◦3/4 red onion, sliced thin
◦2 red bell peppers, sliced thin
◦5 cloves garlic, minced
◦2 limes, juiced
◦2 T tomato paste
◦1 t coriander
◦1 t cumin
◦1 t smoked paprika
◦1 t garlic powder
◦1 t red pepper flakes
◦3 T FOC (fat of choice, bacon fat, coconut oil)
For the Pineapple Salsa:
◦1/2 pineapple (cored, about 6 rings)
◦1/4 red onion onion
◦2 T red wine vinegar
◦1/4 c fresh cilantro
◦s&p
Instructions:
For the Fajitas:
Heat your fat in a skillet (cast iron works well if you have it) over medium high heat. Add the garlic, sliced onions and peppers. Let them cook for about 5 minutes, stirring ocassionally, until they start to soften. Add your steak strips. They won’t take too long to cook, another 5 minutes or so. When the beef is just about cooked through add the the rest of the ingredients.
For the Grilled Pineapple Sauce:
Grill the pineapple rings over medium heat, until they are caramelized (outdoor grille/indoor grille pan/Foreman grille) on each side, about 12 minutes. In a food processor combine all ingredients and pulse until desired consistency. No food processor? No problem. Just chop all the ingredients and make more of a chunky salsa. It’s all headed to the same place.
Scoop your steak, onions and peppers into a serving bowl and top with the salsa.
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| Fajitas with Grilled Pineapple Salsa |
