Meat offers protection from diabetes and has anti-aging properties

This post features a synopsis on a study published in the Annals of the New York Academy of Sciences 2006 May;1067:369-74 and a recipe for a quick steak.

Study title and authors:
Would carnosine or a carnivorous diet help suppress aging and associated pathologies?
Hipkiss AR.
Centre for Experimental Therapeutics, William Harvey Research Institute, Barts' and the London School of Medicine and Dentistry, UK. alanandjill@lineone.net

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/16804013
 
In this review of the effects of carnosine, Hipkiss notes that carnosine (an amino acid) acts as an antioxidant and is found exclusively in animal tissues.
                                                                                                                                           Books:

The review found:
(a) Carnosine suppresses the formation of advanced glycosylation end products, which therefore protects from the complications of diabetes which advanced glycosylation end products promote.
(b) Dietary carnosine has improved the behaviour of autistic children.
(c) Carnosine rich diets may help prevent alzheimers. In old age, blood levels of homocarnosine decrease by more than 10-fold and high levels of advanced glycosylation end products are associated with alzheimers. So a carnosine rich diet offers protection from alzheimers by suppressing the formation of advanced glycosylation end products.

This review found that carnosine can supress the formation of dangerous advanced glycosylation end products and may give protection from diabetes, autism and alzheimers.

The richest sources of dietary carnosine are beef, poultry and pork.

 
Carnosine may be the reason that people who include meat in their diets have lower levels of the dangerous advanced glycosylation end-products compared to vegetarians. 

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

Recipe of the day

Quick Steak
 
serves 3-4
 

Ingredients:                                                                                                  Food Mall: Rib-eye steak

1 1/2-2 lbs ribeye or T-bone steak

1-2 tablespoons cracked pepper
1 tablespoon butter
1 tablespoon extra virgin olive oil
 
Instructions:
Sprinkle steaks with pepper and press in.
 
Melt butter and olive oil in a skillet.
 
Saute steaks a few minutes a side until desired doneness.

Advanced glycation end products (AGEs) contribute to Alzheimer disease

This post includes a synopsis of a study published in the Proceedings of the National Academy of Sciences May 24, 1994 vol. 91 no. 11 4766-4770 and a recipe for eggs benedict with savory waffles.

Study title and authors:                                                                                                        Books:

Advanced glycation end products contribute to amyloidosis in Alzheimer disease

M P Vitek, K Bhattacharya, J M Glendening, E Stopa, H Vlassara, R Bucala, K Manogue, and A Cerami

Picower Institute for Medical Research, Manhasset, NY 11030.

This paper can be accessed at: http://www.pnas.org/content/91/11/4766.short

This study shows that advanced glycation end products (AGEs) may contribute to Alzheimer disease.

A vegetarian diet may cause a rise in AGEs. See here and here                                    

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Recipe of the day

Eggs Benedict with Savory Waffles

Savory Waffles:

Makes enough waffles for 3-4 Servings

Ingredients:                                                                                                           Food Mall: Eggs

2 Large Eggs, separated

1/4 C. Water
1.5 C. Blanched Almond Flour
1 tsp. Sea Salt
1 tsp. Baking Soda
1 T. Chopped Chives

Instructions:
Preheat waffle iron.

In a medium bowl, whisk egg yolks and water until frothy.

Add remaining ingredients and combine until smooth.

Whisk egg whites until they form light, frothy peaks. Fold into batter.*

Scoop 1/4 C. ( I used an ice cream scoop) of batter onto a preheated waffle iron.

Cook until golden brown, about 1 minute (depending on waffle iron).

Waffles can be wrapped in foil and kept warm, in a 200F oven, until ready to serve.

*The whipped egg whites will help to create a lighter, more crisp waffle.

Hollandaise:

Makes enough sauce for 2-3 Servings

2 Egg Yolks
3 T. Water
1/4 C. Olive Oil (regular olive oil will have less flavor than EVOO) or Clarified Butter
Juice of 1/2 Fresh Lemon, more or less to taste
Sea Salt, to taste

Instructions:
In a small sauce pan, over low heat, whisk egg yolks and water until smooth and creamy. Add more water (1T. at a time), if needed.

While whisking, stream in oil.

Add sea salt and lemon juice, to taste.

If the hollandaise begins to separate, add more water and whisk.

To Assemble:

1. Begin with the waffle, as your base.

2. Add any of the following base items:

-grilled or sauteed chard, spinach, or kale

-thinly-sliced ham or turkey

-roasted or grilled asparagus

-fresh or grilled tomato

3. Top with poached egg(s)

4. Drizzle with hollandaise sauce

5. Garnish with chives

Vegetarians at risk as advanced glycation end products (AGEs) may play an important adverse role in process of heart disease, diabetes, aging and chronic renal failure.

This post features a synopsis on a study published in Physiological Research 2002;51(3):313-6 and a recipe for breakfast omelet and steaky bacon.

Study title and authors:

Advanced glycation end products and nutrition.

Krajcovicová-Kudlácková M, Sebeková K, Schinzel R, Klvanová J.

Institute of Preventive and Clinical Medicine, Bratislava, Slovak Republic.

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/12234125

Advanced glycation end products  (AGEs) are where a sugar molecule bonds to either a protein or fat molecule. Krajcovicová-Kudlácková notes that advanced glycation end products  may play an important adverse role in  process of heart disease, diabetes, aging and chronic kidney failure.

In this study, the blood levels of advanced glycation end products were compared in 19 vegetarians and 19 meat eaters. 

The study found: 

(a) Glucose was associated with rises in the levels of advanced glycation end products.

(b) Fructose was associated with exponential rises in the levels of advanced glycation end products.

(c) Intake of vegetables and fruit with predominance of fructose is significantly higher in vegetarians and vegetarians had significantly higher levels of advanced glycation end products.

This study shows how vegetarians are at more risk of the unhealthy effects of advanced glycation end products because of their higher vegetable and fruit consumption. Additionally meat eaters have less risk from advanced glycation end products because meat contains molecules called carnosine (see here) which offer protection from the adverse effect (such as premature aging and diabetes) of advanced glycation end products .

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

Recipe of the day

Breakfast Omelet and Steaky Bacon
                                                                                                                        Food Mall: Bacon

Ingredients:                                                                                  

2 eggs per person

1 tbsp cream (optional)

salt and black pepper

lard or butter

streaky bacon

Instructions:
Break the eggs into a small bowl, add the cream or milk and salt and pepper to taste, and beat until frothy.

Melt the lard or butter into a frying pan and pour in the egg mixture. Cook over a moderate heat until it becomes firm.

When the omelet starts to set, put the bacon onto it and continue cooking until the omelette is set. Fold in half and serve.

Advanced glycation end products (AGEs) in long-term vegetarians

This post includes a synopsis of a study published in the European journal of nutrition ISSN 1436-6207 2001, vol. 40, no6, pp. 275-281 and a recipe for kifta.

Study title and authors:
Plasma levels of advanced glycation end products in healthy, long-term vegetarians and subjects on a western mixed diet
SEBEKOVA Katarina (1) ; KRAJCOVICOVA-KUDLACKOVA Marica (1) ; SCHINZEL Reinhard (2) ; FAIST Veronika (3) ; KLVANOVA Jana (1) ; HEIDLAND August (4) ;                                    Books:

(1) Institute of Preventive and Clinical Medicine, Limbová 14, 83301 Bratislava, SLOVAQUIE

(2) Institute of Physiological Chemistry II, Biocenter, University of Würzburg, ALLEMAGNE

(3) Institute for Human Nutrition and Food Science, University of Kiel, ALLEMAGNE
(4) Department of Internal Medicine, University of Würzburg, ALLEMAGNE

This paper can be accessed at: http://cat.inist.fr/?aModele=afficheN&cpsidt=14158061
 
This study gives evidence that a vegetarian diet contributes to a rise in advanced glycation end products (AGEs).
 
Advanced glycation end products (AGEs) may play an important adverse role in process of atherosclerosis, diabetes, aging and chronic renal failure, see here and Alzheimer disease see here

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

Recipe of the day

Kifta

Ingredients:                                                                                                          

2 pounds finely ground lamb meat                                                                 Food Mall: Lamb Meat 

1 large onion, finely chopped

1 1/2 tsp. pepper and allspice

1 cup parsley, finely chopped

1/2 cup lemon juice

Instructions:
Mix all ingredients except parsley and lemon juice thoroughly, use a meat grinder if you have one.

To barbecue: Take portions of meat and mold on skewers, making sure it is held firmly.

To broil: Take portions of meat and mold into rolls, lengthwise, 3 inches long. Place on a broiling pan and broil in a preheated oven at 500F. When brown on one side, broil for a few minutes on the other side.

Serve hot, sprinkle with lemon juice and garnish with parsley.