High saturated fat and meat consumption lowers the risk of prostate cancer

This study was published in the International Journal of Cancer 1997 Nov 27;73(5):634-8

 

Study title and authors:

Dietary fat intake and risk of prostate cancer: a prospective study of 25,708 Norwegian men.

Veierød MB, Laake P, Thelle DS.

Section of Medical Statistics, University of Oslo, Norway. marit.veierod@basalmed.uio.no

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/9398038

This study investigated the relationship between diet and prostate cancer. The study included 25,708 men aged 16-56 years who were followed for up to 15 years.

The study found:
(a) Men who consumed the most saturated fat had a 30% reduced risk of prostate cancer compared to men who consumed the least saturated fat.
(b) Men who consumed the most meat had a 60% reduced risk of prostate cancer compared to men who consumed the least meat.
(c) Men who drank whole milk had a 120% reduced risk of prostate cancer compared to men who drank skimmed milk.
(d) Men who consumed the most polyunsaturated fat had a 40% increased risk of prostate cancer compared to men who consumed the least polyunsaturated fat.
(e) Men who drank skimmed milk had a significantly higher body mass index compared to men who drank whole milk.

The study suggests that a high saturated fat and meat consumption lowers the risk of prostate cancer.

High red meat consumption is associated with a reduced risk of cancer

This study was published in the British Medical Journal 1997 Oct 18;315(7114):1018

 

Study title and authors:

Frequent consumption of red meat is not risk factor for cancer.

Cox BD, Whichelow MJ.

 

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/9365318

This study investigated the association between diet and the risk of cancer. The study lasted for seven years and included 1,630 men and 2,030 women who were free of cancer at the start of the study.

Regarding red meat consumption, the study found:
(a) Men who consumed red meat everyday had an ~18% reduced risk of cancer compared to men who consumed red meat less than once a week.
(b) Women who consumed red meat everyday had an ~8% reduced risk of cancer compared to women who consumed red meat less than once a week.

The data from the study shows that men and women who consume higher amounts of red meat have a reduced risk of cancer.

High soy consumption significantly increases the risk of prostate cancer

This study was published in the British Journal of Cancer 2004 May 4;90(9):1792-5

Study title and authors:
Do preserved foods increase prostate cancer risk?

Jian L, Zhang DH, Lee AH, Binns CW.
School of Public Health, Curtin University of Technology, GPO Box U1987, Perth, WA 6845, Australia.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15208621?dopt=Abstract

The study investigated the association between food and prostate cancer risk. The study included 130 patients with prostate cancer and 274 controls without cancer.

The study found:
(a) Those who consumed over four grams a day of fermented soy had a 102% increased risk of prostate cancer compared to those that did not consume any fermented soy.
(b) Those who had prostate cancer consumed 4% less fresh meat than than who did not have cancer.

The data from the study reveals that the consumption of fermented soy products was associated with a significant increase in prostate cancer risk.

High consumption of red meat is associated with a lower risk of death from heart disease and cancer

This study was published in Public Health Nutrition 1999 Dec;2(4):477-87

 

Study title and authors:

Dietary questions as determinants of mortality: the OXCHECK experience.

Whiteman D, Muir J, Jones L, Murphy M, Key T.

ICRF General Practice Research Group, Institute of Health Sciences, Oxford, UK. david.whiteman@dphpc.ox.ac.uk

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/10656467

The study compared various types of food intake with specific causes of death. The study included 11,090 men and women aged 35-64 years who were followed for nine years.

Regarding red meat consumption, the study found:
(a) Those who consumed the most red meat had a 29% lower death rate compared to those who consumed the least red meat.
(b) Those who consumed the most red meat had a 45% reduced risk of death from heart disease compared to those who consumed the least red meat.
(c) Those who consumed the most red meat had a 12% reduced risk of death from cancer compared to those who consumed the least red meat.

The results of the study show a high consumption of red meat is associated with a lower risk of death from heart disease and cancer.

Bread, cereals and soy increase the risk of ovarian cancer

This study was published in Cancer Epidemiology, Biomarkers and Prevention 2011 Feb;20(2):308-17

Study title and authors:
Dietary phytoestrogens and the risk of ovarian cancer in the women's lifestyle and health cohort study.

Hedelin M, Löf M, Andersson TM, Adlercreutz H, Weiderpass E.
Department of Genetic Research, Folkhälsan Research Center, Biomedicum Helsinki, Helsinki, Finland.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/21098648

This study investigated the relationship between diet and ovarian cancer. The study included 47,140 women who were followed for 16 years.

The study found:
(a) Women who consumed the most whole-grain bread had a 48% increased risk of ovarian cancer compared to the women who consumed the least whole-grain bread.
(b) Women who consumed the most isoflavones (soy products) had a 15% increased risk of ovarian cancer compared to the women who consumed the least isoflavones.
(c) Women who consumed the most cereal fibre had a 19% increased risk of ovarian cancer compared to the women who consumed the least cereal fibre.
(d) Women who had ovarian cancer consumed 8% less meat than women without ovarian cancer.

The data from the study shows that the risk of ovarian cancer increases with higher consumption of bread, cereals and soy.

Diets high in saturated fat reduce the risk of esophageal cancer by 73%

This study was published in the International Journal of Cancer 1999 Jul 2;82(1):33-7

Study title and authors:

Meat intake and risk of squamous cell esophageal cancer: a case-control study in Uruguay.

De Stefani E, Deneo-Pellegrini H, Boffetta P, Mendilaharsu M.

Registro Nacional de Cancer, Montevideo, Uruguay.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/10360817

The study examined the relationship between meat and fat and squamous cell cancer of the esophagus (cancer that begins in flat cells lining the esophagus). The study included 82 cases with esophageal cancer and 248 controls.

The study found:
(a) Those who ate the most beef had a 56% decreased risk of esophageal cancer compared to those who ate the least beef.
(b) Those who ate the most saturated fat had a 73% decreased risk of esophageal cancer compared to those who ate the least saturated fat.
(c) Those who ate the most polyunsaturated fat (margarines etc.) had a 219% increased risk of esophageal cancer compared to those who ate the least polyunsaturated fat.

The results from the study show that beef and saturated fat decrease the risk of esophageal cancer.

Links to other studies:
Every 15 gram per day increase in beef consumption leads to a 4% reduction in colon cancer
Red meat and dietary cholesterol offer protection from pancreatic cancer
Women who eat high quantities of meat have less incidence of breast cancer

As meat and fat consumption increase the rates of stomach cancer decrease

This study was published in Cancer Research 1975 Nov;35(11 Pt. 2):3460-3

Study title and author:

Epidemiology of cancer of the stomach with special reference to its recent decrease in Japan.

Hirayama T.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/1192411

Hirayama notes that in Japan death rates for stomach cancer have been declining. The study investigated the connection between the decreased death rates and stomach cancer.

Over an 18 year period male stomach cancer death rate have fallen by:
25%  in the age group 40 to 44
34% in the age group 45 to 49,
35% in the age group 50 t0 54
30% in the age group 55 to 59
30% in the age group 60 to 64
19% in the age group 65 to 69

Over the same period female death rates have also fallen. Their rates are:
25%  in the age group 40 to 44
22% in the age group 45 to 49,
30% in the age group 50 t0 54
31% in the age group 55 to 59
28% in the age group 60 to 64
30% in the age group 65 to 69

Hiramaya found the following changes in food consumption:
(a) Carbohydrate consumption decreased by 14%.
(b) Rice consumption decreased by 19%.
(c) Potato consumption decreased by 56%.
(d) Fat consumption increased by 126%.
(e) Egg consumption increased by 1191%
(f) Meat consumption increased by 1269%.

This study found that as carbohydrate consumption declined and meat and fat consumption increased the rates of stomach cancer decreased.

Links to other studies:
Eating red meat helps to reduce the risk of colon cancer by 29%
Women who eat high quantities of meat have less incidence of breast cancer
High amounts of dietary red meat, eggs and fat are associated with decreased rates of pancreatic cancer

Every 15 gram per day increase in beef consumption leads to a 4% reduction in colon cancer

This study was published in Cancer Research 1994 Feb 1;54(3):718-23

Study title and authors:

A prospective cohort study on the relation between meat consumption and the risk of colon cancer.

Goldbohm RA, van den Brandt PA, van 't Veer P, Brants HA, Dorant E, Sturmans F, Hermus RJ.

Department of Nutrition, TNO-Toxicology and Nutrition Institute, Zeist, The Netherlands.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/8306333

The study investigated the association of the consumption of meat and the intake of fat with risk of colon cancer. The study included 120,852 men and women, aged 55-69 and lasted 3.3 years.

The study found:
(a) Fat consumption had no bearing on colon cancer rates.
(b) Those who ate the most fresh meat had a 16% reduction in colon cancer.
(c) For every 15 gram per day increase in beef consumption there was a 4% reduction in colon cancer.
(d) For every 15 gram per day increase in liver consumption there was a 85% reduction in colon cancer.

This study shows that red meat protects against colon cancer.

Red meat reduces colon cancer by 34%

This study was published in the American Journal of Epidemiology 2004 Nov 15;160(10):1011-22

Study title and authors:

Dietary fat and fatty acids and risk of colorectal cancer in women.

Lin J, Zhang SM, Cook NR, Lee IM, Buring JE.

Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA 02215, USA. jhlin@rics.bwh.harvard.edu

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15522858

Dr. Jennifer Lin, an Assistant Professor of Medicine at the Harvard Medical School, examined the association of intakes of different types of fat with the risk of colon cancer. She and her colleagues analyzed the diets of 37,547 women over 8.7 years.

Dr. Lin found:

• Women who consumed the most saturated fat had an 8% reduced incidence of colon cancer compared to the women who ate the least.
• Women who consumed the most cholesterol had a 21% reduced incidence of colon cancer compared to the women who ate the least.
• Women who consumed the most red meat had a 34% reduced incidence of colon cancer compared to the women who ate the least.
• Women who consumed the most vegetable fat had a 21% increased incidence of colon cancer compared to the women who ate the least.

This study shows that dietary cholesterol, animal fats and red meat give protection from colon cancer, whereas vegetable fats (margarine, sunflower oil etc.) increase the risk of colon cancer.

High beef consumption lowers colon cancer risk by 33%

This study was published in the American Journal of Epidemiology 1979 Feb;109(2):132-44

Study title and authors:

A case-control study of relationships of diet and other traits to colorectal cancer in American blacks.

Dales LG, Friedman GD, Ury HK, Grossman S, Williams SR.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/425952

This study investigated the relationship between colon cancer and the consumption of various meats in 99 black colorectal cancer patients and 280 controls who were free from cancer.

The study found:

• Those who ate the most chicken had a 8% reduced risk of colon cancer.
• Those who ate the most beef had a 33% reduced risk of colon cancer.

This study shows that beef and chicken consumption is associated with reduced rates of colon cancer.

Red meat and eggs decrease the risk of pancreatic cancer

This study was published in the American Journal of Epidemiology 2002 May 1;155(9):783-92

Study title and authors:

Prospective study of diet and pancreatic cancer in male smokers.

Stolzenberg-Solomon RZ, Pietinen P, Taylor PR, Virtamo J, Albanes D.

Nutritional Epidemiology Branch, Division of Cancer Epidemiology and Genetics, National Cancer Institute, Bethesda, MD 20892-7232, USA. rs221z@nih.gov

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/11978580

This study examined the connection between diet and pancreatic cancer in 27,111 male smokers aged 50-69.

The study found:

• The men who ate the most wheat products had a 23% increased risk of pancreatic cancer than the men who ate the least wheat products.
• The men who ate the most fried meat had a 2% decreased risk of pancreatic cancer compared to the men who ate the least fried meat.
• The men who ate the most red meat had a 5% decreased risk of pancreatic cancer compared to the men who ate the least red meat.
• The men who ate the most eggs had a 14% decreased risk of pancreatic cancer compared to the men who ate the least eggs.

This study shows that wheat increases the risk of pancreatic cancer, whereas red meat and eggs decrease the risk of pancreatic cancer.

Red meat and dietary cholesterol offer protection from pancreatic cancer

This study was published in the International Journal of Cancer 2009 Sep 1;125(5):1118-26

Study title and authors:

Meat and fat intake and pancreatic cancer risk in the Netherlands Cohort Study.

Heinen MM, Verhage BA, Goldbohm RA, van den Brandt PA.

Department of Epidemiology, Nutrition and Toxicology Research Institute Maastricht, Maastricht University, The Netherlands. mirjam.heinen@epid.unimaas.nl

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/19452526

This study examined the relationship between pancreatic cancer risk and intake of fresh meat, eggs, total fat, and different types of fat. The diets of 120,852 men and women were analyzed over a 13.3 year period.

The study found:

• Those that consumed the most meat had a 24% decreased rate of pancreatic cancer compared to those that consumed the least meat.
• Those that consumed the most red meat had a 46% decreased rate of pancreatic cancer compared to those that consumed the least red meat.
• Those that consumed the most pork had a 25% decreased rate of pancreatic cancer compared to those that consumed the least pork.
• Those that consumed the most eggs had a 16% decreased rate of pancreatic cancer compared to those that consumed the least eggs.
• Those that consumed the most fat had a 5% decreased rate of pancreatic cancer compared to those that consumed the least fat.
• Those that consumed the most meat fat had a 37% decreased rate of pancreatic cancer compared to those that consumed the least meat fat.
• Those that consumed the most dietary cholesterol had a 27% decreased rate of pancreatic cancer compared to those that consumed the least dietary cholesterol.

This study reveals that red meat, fat and dietary cholesterol offer protection from pancreatic cancer.

Pancreatic cancer risk is decreased on a diet high in red meat and saturated fat

This study was published in the Journal of the National Cancer Institute 1998 Nov 18;90(22):1710-9

Study title and authors:

Dietary and nutritional factors and pancreatic cancer: a case-control study based on direct interviews.

Silverman DT, Swanson CA, Gridley G, Wacholder S, Greenberg RS, Brown LM, Hayes RB, Swanson GM, Schoenberg JB, Pottern LM, Schwartz AG, Fraumeni JF Jr, Hoover RN.

Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Bethesda, MD 20892, USA. silvermd@EPNDCE.NCI.NIH.GOV

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/9827525

This study investigated the relationship between diet and pancreatic cancer in 436 patients and 2003 general-population control subjects aged 30-79 years.

The study found:

• Those who had the lowest consumption of bread, grains and cereals had an 8% decreased rate of pancreatic cancer compared to those who had the highest consumption of bread, grains and cereals.
• Those who had the lowest consumption of carbohydrates had a 36% decreased rate of pancreatic cancer compared to those who had the highest consumption of carbohydrates.
• Those who ate the most fat had a 34% decreased rate of pancreatic cancer compared to those who ate the least fat.
• Those who ate the most saturated fat had a 28% decreased rate of pancreatic cancer compared to those who ate the least saturated fat.
• Those who ate the most red meat had an 18% decreased rate of pancreatic cancer compared to those who ate the least red meat.

This study shows that diets high in saturated fat and red meat offer protection from pancreatic cancer.

Eating red meat cuts colon cancer by 10% in men

This study was published in Cancer Epidemiology Biomarkers and Prevention 1999 Jan;8(1):15-24.

Study title and authors:

Meat consumption, genetic susceptibility, and colon cancer risk: a United States multicenter case-control study.

Kampman E, Slattery ML, Bigler J, Leppert M, Samowitz W, Caan BJ, Potter JD.

Source

Fred Hutchinson Cancer Research Center, Cancer Prevention Research Program, Seattle, Washington 98109-1024, USA.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/9950235

The association between meat consumption and colon cancer risk was compared between 1,542 men and women aged 30 - 79 who had colon cancer and 1,860 people who did not have cancer.  

The study revealed:

• Red meat consumption was unrelated to colon cancer risk in women.
• Men who ate the most red meat had a 10% decreased risk of colon cancer.

Meat and eggs give protection from breast cancer

This study was published in the Journal of the National Cancer Institute 2003 Mar 5;95(5):373-80

Study title and authors:

Plasma folate, vitamin B6, vitamin B12, homocysteine, and risk of breast cancer.

Zhang SM, Willett WC, Selhub J, Hunter DJ, Giovannucci EL, Holmes MD, Colditz GA, Hankinson SE.

Department of Epidemiology, Harvard School of Public Health, Division of Preventive Medicine, Boston, MA 02115, USA. Shumin.Zhang@channing.harvard.edu

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed?term=12618502

The study investigated the association between vitamins B12 and B6 with breast cancer. The dietary habits of 712 women with breast cancer were compared with 712 women without breast cancer.

The study found:

• Women with the highest vitamin B12 had 64% less breast cancer than women with the lowest vitamin B12.
• Women with the highest vitamin B6 had 30% less breast cancer than women with the lowest vitamin B6.

The best dietary sources of vitamin B12 are liver, turkey, fish, beef, lamb and eggs.

Excellent dietary sources of vitamin B6 are liver, eggs, turkey, pork and fish.

High amounts of dietary red meat, eggs and fat are associated with decreased rates of pancreatic cancer

This study was published in Cancer Epidemiology Biomarkers and Prevention 1995 Dec;4(8):885-93

Study title and authors:

Dietary factors and the risk of pancreatic cancer: a case-control study in Shanghai China.

Ji BT, Chow WH, Gridley G, Mclaughlin JK, Dai Q, Wacholder S, Hatch MC, Gao YT, Fraumeni JF Jr.

Division of Epidemiology Columbia University, School of Public Health, New York, New York 10032, USA.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/8634662

This study examined the effects of diet on pancreatic cancer. The study included 451 people with pancreatic cancer aged 30 - 74 and 1,552 healthy controls.

The study found:

• Those who consumed the least rice and noodles had a 33% decreased incidence of pancreatic cancer compared to those who ate the most rice and noodles.
• Those who ate the most red meat had a 2% decreased incidence of pancreatic cancer compared to those who ate the least red meat.
• Those who ate the most eggs had a 56% decreased incidence of pancreatic cancer compared to those who ate the least eggs.
• Those who ate the most fat had a 33% decreased incidence of pancreatic cancer compared to those who ate the least red fat.

This study shows that high amounts of dietary red meat, eggs and fat are associated with decreased rates of pancreatic cancer.

Diets high in red meat and saturated fat decrease the incidence of pancreatic cancer

This study was published in the American Journal of Epidemiology 2003 Jun 15;157(12):1115-25

Study title and authors:

Dietary meat, dairy products, fat, and cholesterol and pancreatic cancer risk in a prospective study.

Michaud DS, Giovannucci E, Willett WC, Colditz GA, Fuchs CS.

Nutritional Epidemiology Branch, Division of Cancer Epidemiology and Genetics, National Cancer Institute, Rockville, MD, USA. michaudd@mail.nih.gov

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/12796048

This study, of 4 years, examined the relationship of diet and the risk of pancreatic cancer in 88,802 women.

The study found:

(a) Women who ate the most saturated fat had a 5% decreased risk of pancreatic cancer compared to women who ate the least saturated fat.

(b) Women who ate the most butter had an 11% decreased risk of pancreatic cancer compared to women who ate the least butter.

(c) Women who ate the most meat had a 6% decreased risk of pancreatic cancer compared to women who ate the least meat.

(d) Women who ate the most red meat had a 13% decreased risk of pancreatic cancer compared to women who ate the least red meat.

This results of the study show that red meat and saturated fat offer protection from pancreatic cancer.

Pork reduces pancreatic cancer risk by 75%

This study was published in the International Journal of Cancer 2002 Mar 20;98(3):480-2

Study title and authors:

Lifestyle factors and pancreatic cancer risk: a cohort study from the Swedish Twin Registry.

Isaksson B, Jonsson F, Pedersen NL, Larsson J, Feychting M, Permert J.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/11920604

This study of 12,204 female and 9,680 male twins examined the effect of pork consumption on the incidence of pancreatic cancer.

The study found that those who consumed the most pork had a 75% reduced risk of pancreatic cancer.

Women who eat high quantities of meat have less incidence of breast cancer

This post includes a synopsis of a study published in the International Journal of Cancer Volume 104, Issue 2, pages 221–227, 20 March 2003 and a recipe for basic ground beef.

Study title and authors:
Meat, fish and egg intake and risk of breast cancer

Books:

Michelle D. Holmes1,*,†, Graham A. Colditz1,2, David J. Hunter1,2,3, Susan E. Hankinson1,2, Bernard Rosner1, Frank E. Speizer1, Walter C. Willett1,2,3

1Channing Laboratory, Department of Medicine, Harvard Medical School and Brigham and Women's Hospital, Boston, MA, USA
2Department of Epidemiology, Harvard School of Public Health, Boston, MA, USA
3Department of Nutrition, Harvard School of Public Health, Boston, MA, USA

This study can be accessed at: http://onlinelibrary.wiley.com/doi/10.1002/ijc.10910/abstract

The study followed 88,647 women for 18 years to examine the association between meat intake and breast cancer.

The study found:
(a) The women that ate the highest amount of red meat had 7% less incidence of breast cancer compared to the women who ate the lowest amount.
(b) The women that ate the highest amount of all meats had 11% less incidence of breast cancer compared to the women who ate the lowest amount.

To conclude: The results of the study show that women who eat high quantities of meat have less incidence of breast cancer.

More information on this subject: Books : Scientific Studies : Other Websites : Videos : Food Mall 

Recipe of the day

Basic Ground Beef

Ingredients:

1.5kg/3lb 5oz ground beef

Food Mall: Ground Beef

4 carrots, peeled and diced

2 large onions, peeled and finely chopped
5 garlic cloves, peeled and finely chopped
2 celery sticks, finely chopped
600ml/1pint good, hot beef stock
1 bay leaf
1 x 400g can chopped tomatoes
15ml/1tbsp dried mixed herbs
Salt and freshly milled black pepper

Method:
1.Heat a large non-stick pan and dry fry the mince in batches for 5-7 minutes, breaking up any clumps with the back of a spoon.

2.Add the vegetables and cook for 4-5 minutes.

3.Add the remaining ingredients and simmer uncovered for 20-25 minutes until fairly dry.

4.Use as required.

Basic Ground Beef



Eating meat lowers the incidence of colon cancer by 39%

This post includes a summary of a study published in the American Journal of Clinical Nutrition May 2009 vol. 89 no. 5 1620S-1626S and a recipe for savory goat stew.

Study title and authors:
Cancer incidence in vegetarians: results from the European Prospective Investigation into Cancer and Nutrition (EPIC-Oxford)1,2,3

Books:

Timothy J Key, Paul N Appleby, Elizabeth A Spencer, Ruth C Travis, Andrew W Roddam, and Naomi E Allen

1From the Cancer Epidemiology Unit, Nuffield Department of Clinical Medicine, University of Oxford, Oxford, United Kingdom.
2 Presented at the symposium, “Fifth International Congress on Vegetarian Nutrition,” held in Loma Linda, CA, March 4–6, 2008.
3 Supported by Cancer Research UK, Medical Research Council.

This study can be accessed at: http://www.ajcn.org/content/89/5/1620S.full

In this study of 63,550 people the incidence of colon cancer was compared between vegetarians and meat eaters.

The study revealed that vegetarians had a 39% higher incidence of colon cancer compared to meat eaters.

More information on this subject: Books : Scientific Studies : Other Websites : Videos : Food Mall

Recipe of the day

Savory Goat Stew

Ingredients:

■4 1/2 pounds goat stew meat

Food Mall: Goat

■1 teaspoon salt

■1/2 teaspoon black pepper
■2 teaspoons coriander
■1 teaspoon cinnamon
■1 onion, sliced
■3 carrots, sliced
■3 garlic cloves, chopped
■1 cup dry white wine
■2 cups chicken or beef stock
■2 bay leaves

Instructions:
Preheat oven to 350 degrees Fahrenheit.

Season meat with salt, pepper, coriander and cinnamon. In a large Dutch oven or deep oven proof pot, warm several tablespoons of oil or butter. Sear meat in batches, browning all sides of the meat. Set the meat aside.

Add a little more oil to the pot, then the onion, carrot and garlic. Saute several minutes then add wine, stock and bay leaves. Scrape up any browned bits on the bottom of the pot. Bring to a simmer and add meat back to the pot.

Transfer the pot to the oven. Cook covered for 1 hour then tilt the lid slightly so it’s not completely tight and cook at least 1 1/2 hours more until meat is tender.

If there is excess oil on top of the broth, it can be skimmed off if desired. Remove the meat from the pot and cut it off the bones, then return it to the pot.

Serve with a garnish of fresh mint or parsley and a side of cooked vegetables that will soak up the liquid, such as mashed cauliflower or parsnips.