Professor Marmot analysed mortality trends over 40 years in England and Wales and found that mortality from heart disease had become progressively more common in working-class men and women than in those from the middle and upper classes.
He found that rising heart disease was associated with higher sugar and refined carbohydrate consumption in the lower class. There was no correlation between change in heart disease and change in the social-class pattern of fat consumption.
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Recipe of the day
Chestnut and Bacon Stuffing
|Food Mall: Bacon|
2 medium onions, finely chopped
1 clove garlic, minced
2 tbsp parsley, chopped
Zest and juice of ½ large lemon
1.Start by cooking the chestnuts. These can be boiled, baked or roasted but be sure to pierce the skins before cooking to stop them from exploding. I roasted mine by cutting a cross into the shell, roasting on a dry baking sheet at 190C for 15 minutes and then shelling while still warm. Be warned that it takes a while to shell chestnuts so I actually did this the day before I made the stuffing.
2.Heat a couple of tablespoons of oil in a pan and gently fry the onion, bacon and garlic over a medium heat, stirring frequently to make sure they don’t burn.
3.While the onion and bacon is cooking, roughly mash the chestnuts in a bowl – not as easy as it sounds!
4.Once the onion and bacon are soft and cooked add the chestnuts, butter, parsley and lemon (zest and juice) to the pan.
5.Stir over a medium-low heat until the butter is melted and the mix is holding together in a single clump.
6.If you want to use as a cavity stuffing then place into the washed out cavity of a turkey or chicken before roasting. Alternatively, put it into a roasting dish and bake in the oven for 45mins to an hour until browned on top.
|Chestnut and Bacon Stuffing|