Vegetarian diets can lead to imparied growth, rickets and iron-deficiency anemia

Books:

This post include a summary of a paper published in the American Journal of Clinical Nutrition Vol 59, 1176S-1181S and a recipe for chili verde.

Study title and authors:

Vegetarian diets and children
TA Sanders and S Reddy
Department of Nutrition and Dietetics, Kings College, University of London, England.

This paper can be accessed at: http://www.ajcn.org/cgi/content/abstract/59/5/1176S
 
The paper found vegetarian diets can lead to imparied growth, rickets and iron-deficiency anemia.

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Recipe of the day

Chili Verde

Ingredients:

Food Mall: Pork Shoulder

2.5 lb pork shoulder roast, cut into ½ inch cubes

2 lbs tomatillos
2 cups chicken stock
2 tablespoons coconut oil
1 yellow onion, diced
4 garlic cloves, minced
1 bunch cilantro
Juice from 1 lime
1 jalapeno
1 tablespoon cumin
½ teaspoon smoked paprika
½ teaspoon black pepper
Sea salt to taste

Instructions:
Cut pork roast into ½ inch cubes. Heat the coconut oil over medium high in a large soup pot and add the pork once the oil is hot enough that it sizzles when you add a piece of meat. Brown the pork pieces for 4-5 minutes and remove the pork from the pan with a slotted spoon and set aside. Add the onions and garlic to the oil and pork drippings and sauté for 7-10 min or until the onions start to brown. Turn the heat down a bit and add the cumin, paprika and black pepper to the onions and garlic and mix well (it will be kind of pasty). Add the chicken broth to the onion mixture and mix well, making sure to scrape all the goodness off the bottom of the pan. Add the pork back to the soup pot into the liquid and bring to a boil. Turn down to low. While the meat simmers, peel and wash the tomatillos. Dry them well and in a large skillet over medium heat char them along with the jalapeno turning often, until the skins start to blacken (about 10 minutes). Place the charred tomatillos, jalapeno, cilantro, and lime juice into a food processer or blender and blend until smooth. Add to the pork in the soup pot and simmer for 2 to 2 ½ hours or until the pork is fall apart tender. The sauce will reduce down and become thicker over the course of the cooking process. Serve with sliced avocado and cilantro for garnish.

Chili Verde



A mother's vegetarian diet cause severe aneamia and brain damage in her child

This post includes a summary of a paper published in the Journal of Pediatric Hematology/Oncology April 2004 - Volume 26 - Issue 4 - pp 270-271 and a recipe for easy skillet rosemary chicken.

Study title and authors:

Books:

Severe Vitamin B12 Deficiency in an Infant Associated With a Maternal Deficiency and a Strict Vegetarian Diet

Weiss, Rachel MD; Fogelman, Yacov MD; Bennett, Michael MBBS, FRCP, FRCPath

This paper can be accessed at: http://journals.lww.com/jpho-online/Abstract/2004/04000/Severe_Vitamin_B12_Deficiency_in_an_Infant.13.aspx
 
A 6-month-old infant had severe anemia and brain damage due to vitamin B12 deficiency. The cause of the vitamin deficiency was a maternal dietary deficiency because of a strict vegetarian diet.

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Recipe of the day

Easy Skillet Rosemary Chicken

Ingredients:

Food Mall: Chicken

2 pounds of skin on chicken pieces

2 tablespoons coconut oil
4 rosemary sprigs
1 yellow onion, sliced into rings and halved
5-6 garlic cloves, smashed flat and cut into small pieces
Juice from ½ a lemon
½ cup chicken broth
Sea salt and black pepper to taste

Instructions:
In a large skillet, heat the coconut oil over medium high heat. Make sure the oil is nice and hot!! Season both sides of the chicken pieces with the salt and pepper. Place the chicken into your hot pan skin side down and sear for five minutes or until the skin is golden brown. Using tongs, turn the chicken over and add on top of the chicken the garlic, onions, and rosemary sprigs. Squeeze in the lemon and pour in the chicken broth, cover and turn down to medium low heat. Cook for another 15-20 minutes or until the chicken is tender.

Easy Skillet Rosemary Chicken



Sudden death in vegans

This post includes a synopsis of a paper published in the British Medical Journal 1952; 2: 668 20 September and a recipe for sirloin tip roast with turnip roots and swiss chard.

Study title and author:
Diet and Stamina
Dr A Guthrie Badenoch Edinburgh

This paper can be accessed at: http://www.bmj.com/cgi/pdf_extract/2/4785/668-c

Books:

Dr Badenoch examined 2 vegans (a man and a women) with many health problems.

Both complained of the "vegan back", sore mouths, blackening of the fingernails, aneamia, ankylosing spondylitis, failure to concentrate and other ailments.

They reported of unexpected sudden deaths in their vegan community.

As treatment, both started to take eggs, milk & butter, and both had injections of vitamin B12.

After treatment they felt much improved.

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Recipe of the day

Sirloin Tip Roast with Turnip Roots and Swiss Chard

Ingredient list:

Food Mall: Tri-Tip Roast

1.5-2 pounds of sirloin tip roast

1 sweet yellow onion
2 turnip roots
2 bunches of Swiss chard
Apple cider vinegar
Extra virgin olive oil
Ancho chili powder
Garlic powder
Black pepper
Oregano
Salt

Directions:
Add 1 or 2 tablespoons of olive oil to pressure cooker over medium heat. Chop onion into bite-sized pieces, add to pot, and cook 3-4 minutes, stirring occasionally. Peel turnip roots and chop into bite-sized pieces. Add turnips to pot. Dust vegetables generously with salt, garlic powder, and black pepper. Add 1 cup of water. Season roast on all sides with salt, garlic powder, ancho chili powder, oregano, and black pepper. Spice is good; don’t be stingy laying it on. Add roast to pot. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 20 minutes. Turn off heat, allow pressure to come down naturally, and remove top. Remove roast to a cutting board and slice into half-inch thick strips.

Meanwhile, add 2 tablespoons of olive oil to a sauté pan over medium heat and let it get hot. Strip leaf from stem of chard and add to hot oil. Add a dusting of salt and garlic powder. Stir the leaves around as they wilt. Add a generous splash of apple cider vinegar, enough to get some on all the chard. Cover the pan, reduce heat to low, and let the chard and raisins experience an apple cider steam bath for a few minutes until the chard is fully wilted.

Transfer food to plates and enjoy!



Vegetarians have shrinking brains

This post includes a summary of a study published in Neurology 2008;71:826-832 and a recipe for sausage and egg breakfast bites.

Study title and authors:
Vitamin B12 status and rate of brain volume loss in community-dwelling elderly

A. Vogiatzoglou, MSc, H. Refsum, MD, PhD, C. Johnston, S. M. Smith, DPhil, K. M. Bradley, FRCR, FRCP, C. de Jager, PhD, M. M. Budge, MD and A. D. Smith, DPhil, FMedSci

Books:

From OPTIMA (A.V., H.R., C.J., K.M.B., C.d.J., M.M.B., A.D.S.), Department of Physiology, Anatomy and Genetics, University of Oxford, UK; Institute of Basic Medical Sciences (A.V., H.R.), Department of Nutrition, University of Oslo, Norway; Oxford University Centre for Functional MRI of the Brain (S.M.S.), UK; and Department of Geriatric Medicine (M.M.B.), The Canberra Hospital and Australian National University Medical School, Australia.

This study can be accessed at: http://www.neurology.org/cgi/content/abstract/71/11/826
 
The study discovered that going on a vegan could be bad for your brain-with those on a meat-free diet six times more likely to suffer brain shrinkage because of a vitamin B12 deficiency.

Vegans and vegetarians are the most likely to be deficient because the best sources of the vitamin are meat, particularly liver, milk and fish. Vitamin B12 deficiency can also cause anaemia and inflammation of the nervous system.

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Recipe of the day

Sausage and Egg Breakfast Bites

Ingredients:
1 small bunch of dark greens, such as kale, Swiss chard, beet greens or spinach

1-2 cups of crumbled, uncooked sausage

Food Mall: Eggs

8-10 eggs

a small bunch of parsley or other fresh herb

Instructions:
Preheat the oven to 375 F.

Slice the greens into thin strips (if using kale, removed the stems). Sauté in oil or butter over medium heat for several minutes, then add the crumbled sausage.

Continue to sauté until sausage is basically cooked, then turn off heat.

Whisk the eggs then stir in the parsley, kale and sausage.

Pour into a greased 8×8 pan. Bake 20-25 minutes.

Let cool slightly before cutting into squares.

Vegetarian diets deficient in nutrients

This post includes a synopsis of a study published in the Journal of Nutrition 133:3932S-3935S, November 2003 and a recipe for beef and bacon kabobs.

Nutritional Importance of Animal Source Foods
Suzanne P. Murphy*, and Lindsay H. Allen
*Cancer Research Center of Hawaii, University of Hawaii, Honolulu, HI 96813 and Department of Nutrition, University of California, Davis, CA 95616

This study can be accessed at: http://jn.nutrition.org/cgi/content/abstract/133/11/3932S

Books:

The study found that animal source foods can provide a variety of micronutrients that are difficult to obtain in adequate quantities from plant source foods alone. They identified six micronutrients that were particularly low in vegetarian diets of schoolchildren: vitamin A, vitamin B-12, riboflavin, calcium, iron and zinc. Negative health outcomes associated with inadequate intake of these nutrients include anemia, poor growth, rickets, impaired cognitive performance, blindness, neuromuscular deficits and eventually, death.

The study added that animal source foods are particularly rich sources of all six of these nutrients, and relatively small amounts of these foods, added to a vegetarian diet, can substantially increase nutrient adequacy.

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Recipe of the day

Beef and Bacon Kabobs

Ingredients:

1/2 cup steak sauce

Food Mall: Tenderloin kabobs

1/4 cup sherry cooking wine

2 tablespoon honey
1 1/2 lbs. NY Kabobs or Tenderloin kabobs
1/2 lb. beef bacon slices, halved
Onion wedges
Green or red pepper squares
Whole mushroom caps

Directions:
Blend steak sauce, sherry and honey. In nonmetal dish, pour marinade over steak cubes. Cover; chill 2 hours, stirring occasionally.

Drain beef; reserve marinade. Wrap half bacon slice around each steak cube. On 4 skewers, thread steak, onion wedges, pepper squares and mushroom caps.

Grill or broil 4 inches from heat source, for 8 to 10 minutes or until desired doneness, turning occasionally and brushing with reserved marinade.

Serve garnished as desired.