Unsaturated fats such as sunflower oil, safflower oil, soybean oil and corn oil, pose a chronic threat to human health

This post includes a synopsis of a study published in Molecular Nutrition & Food Research 2007 Sep;51(9):1094-101 and a recipe for grilled beef heart with roasted chili peppers.

Study title and author:
Dietary advanced lipid oxidation endproducts are risk factors to human health.
Kanner J.
Department of Food Science, Volcani Center, ARO, Israel. vtkanner@agri.gov.il

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/17854006
 
In this review of unsaturated fats kanner found that:                                                            Books:

(a) Unsaturated fats are susceptible to oxidation (rancidity) which results in significant generation of dietary advanced lipid oxidation endproducts (ALEs) which damage the cells.

(b) These ALEs from formed from unsaturated fats, are absorbed from the gut into the circulatory system and act as injurious chemicals that damages not only circulatory system but also organs such as liver, kidney, lung, and the gut itself.
 
Kanner concludes that repeated consumption of these rancid unsaturated fats in the diet poses a chronic threat to human health.
 
Unsaturated fats include sunflower oil, safflower oil, soybean oil and corn oil.
 
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Recipe of the day

Grilled Beef Heart with Roasted Chili Peppers

Ingredients:                                                                                                      Food Mall: Beef Heart

■2-4 chili peppers for roasting

■One beef heart
■1 tablespoon of cumin
■1 teaspoon salt
■1 teaspoon black pepper (or 2 tablespoons of your favorite seasoning rub)

Instructions:
Roast or grill chili peppers until skin is black, then remove the skin in a basin of water or under running water. Remove the stem (and seeds for less heat) and slice thinly.

Slice the beef heart in half lengthwise, which will reveal the white inner gristle and maybe even a valve. Remove both with a knife or kitchen scissors.

Rub the heart halves with the spices.

Over medium-high heat, grill the heart until the outside becomes crispy and the inside is still slightly pink.

Slice the beef heart into thin strips and mix with the peppers. Serve with lime or lemon juice and a drizzle of olive oil.

Vegetable oils associated with heart disease risk factors

Published in the J Am Soc Nephrol 16: 3381-3388, 2005

Circulating Endothelial Microparticles Are Associated with Vascular Dysfunction in Patients with End-Stage Renal Failure
Nicolas Amabile*, Alain P. Guérin†, Aurélie Leroyer*, Ziad Mallat*, Clément Nguyen*, Jacques Boddaert*, Gérard M. London†, Alain Tedgui* and Chantal M. Boulanger*
* Institut National de la Santé et de la Recherche Médicale, Cardiovascular Research Center INSERM Lariboisière, Unit 689, Paris; and † Nephrology Department Centre Hospitalier Manhes, Fleury Mérogis, France

This paper can be accessed at: http://jasn.asnjournals.org/content/16/11/3381.abstract

Amabile notes that endothelial dysfunction (narrowing of the blood vessels and reduced blood flow) is a major risk factor for heart disease in patients with end-stage renal failure (ESRF).

The study investigated the relationship between circulating microparticles and arterial dysfunction in patients with ESRF.

The results of study suggests that high levels of circulating endothelial microparticles are associated with endothelial dysfunction and arterial dysfunction in ESRF.

Elevated levels of endothelial microparticles are caused by diets high in vegetable oils. See here.

Blood flow can be improved by meals high in saturated fat, see here and diets low in carbohydrate, see here.

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Recipe of the day

Shepherd's Pie

Ingredients:
1 1/2 -2 pounds ground beef
Medium onion, chopped
14.5 oz. beef broth
3-4 bay leaves
1/2 t. pepper
1/4 t. dried thyme
About 8 sweet potatoes, peeled and cubed
1/2 c. (or more as needed) milk or cream
4 T. butter
1 T. minced chives
1 t. sea salt, divided
1 c. shredded cheese
About 2 cups frozen or fresh mixed veggies

Instructions:
In large skillet cook ground beef with onion, drain if needed. Stir in 1 c. broth, bay leaves, pepper, and thyme. Bring to a boil, reduce heat, cover and simmer for 30 min.

Meanwhile, boil potatoes, drain, mash with milk, butter, chives/garlic, and 1/2 t. salt. Stir in cheese, keep warm.

Add veggies and remaining salt to beef mixture. Cover and simmer for 10 minutes.

Bring beef mixture to boil, cook and stir for 1-2 minutes or ’til thick. Remove from heat, discard bay leaves.

Transfer beef mixture to greased 9×13 baking dish. Top with mashed potatoes. Sprinkle cheese over top if you didn’t add them to the potatoes.

Bake uncovered at 375 for 10 minutes or until heated.