Vegan children have a subnornual rate of growth

The post features a summary of a paper published in the American Journal of Clinical Nutrition Vol 3 No 5 and a method of flash freezing steaks and beef patties.

Study title and authors:
Human Dietary Deficiency of Vitamin B12*

Bgj FRANK WOKES, PH.D.,t .J. BADENOCH, M.D.,ı AND H. M. SINCLAIR, M.D.1

Books:

* Presented at the Third International Congress of Nutrition. Amsterdam, The Netherlands (September 13-17. 1954)

Ovaltine Research Laboratories. King’s Langley, England.
ı Radcliffe Infirmary, Oxford, England.
ı Laboratory of Human Nutrition. University of Oxford, England.

This paper can be accessed at: http://www.ajcn.org/cgi/reprint/3/5/375.pdf
 
As well as a vitamin B12 deficiency the study pinpointed that vegans suffer from a lack of calcium and vitamin D. Data on British vegan children indicated a subnornual rate of growth.

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Recipe of the day

Flash Freeze Method for Steaks and Beef Patties

Food Mall: Steaks

Let your cooked meat rest on a cutting board to room temperature. Cut in half to roughly 8 ounces or a little less or you can freeze them whole it won't make a difference.

Then line a cutting board that will fit in your freezer. You may use a tray, plate or whatever you have. The trick is to use wax paper. You could use parchment.

Then simply put it carefully in the freezer and let it freeze over night. Then place the frozen goodies in a zip-lock storage bag and the meat is ready for action on a moments notice.

The next day take out the frozen goodies. They look dry, but they are moist and delicious the next time you eat them with no freezer taste at all.

Place these Life Saving Goodies in a Zip-Lock bag and store them back in the freezer for future use.

Flash Frozen Steaks



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.