Study title and authors:
Dietary glycemic load and index and risk of coronary heart disease in a large italian cohort: the EPICOR study.
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| Books: |
Sieri S, Krogh V, Berrino F, Evangelista A, Agnoli C, Brighenti F, Pellegrini N, Palli D, Masala G,
Sacerdote C, Veglia F, Tumino R, Frasca G, Grioni S, Pala V, Mattiello A, Chiodini P, Panico S.
Nutritional Epidemiology Unit, Fondazione IRCCS (Istituto di Ricovero e Cura a Carattere Scientifico) Istituto Nazionale Tumori, Milan, Italy. Sacerdote C, Veglia F, Tumino R, Frasca G, Grioni S, Pala V, Mattiello A, Chiodini P, Panico S.This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/20386010
This study which included 47,749 volunteers and lasted nearly 8 years found that women who ate the most carbohydrate had twice the risk of heart disease compared to the women who ate the least carbohydrate.
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Roast Pheasant
Ingredients:
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| Food Mall: Roast Pheasant |
1 two- to three-pound pheasant
Salt and freshly ground black pepper to taste1 bay leaf
1 clove garlic
Few celery leaves
1 slice lemon
4 slices bacon
Instructions:
1. Preheat oven to moderate (350 degrees)
2. Sprinkle the pheasant inside and out with salt and pepper. Place the bay leaf, garlic, celery leaves and lemon in the cavity. Tie the legs together with string and turn the wings under.
3. Cover the breast with bacon. Place the pheasant, breast up, on a rack in a baking pan and roast until tender, about thirty minutes per pound, basting frequently with drippings.
| Roast Pheasant |
