Posted on 12/17/2004 8:44:38 PM PST by FairOpinion
Eating meals that include all ingredients known to improve cardiovascular health could add years to your life, according to new study findings released Friday.
According to an international group of experts' calculations, if men age 50 and older added almonds, garlic and other heart-healthy ingredients to their daily diets, they might increase their life expectancy by more than 6 years, and spend more time free of cardiovascular disease.
The Polymeal includes ingredients that research has consistently shown can decrease the risk of cardiovascular disease. The menu includes wine, fish, dark chocolate, fruits, vegetables, garlic and almonds. All ingredients must be consumed daily in the recommended amounts, except for fish, which research suggests should be eaten four times per week.
Based on calculations using mathematical models, Franco and his colleagues estimate that people who combine these ingredients into Polymeals may have a 76 percent lower risk of cardiovascular problems, and spend many extra years of life with healthy hearts and blood vessels.
(Excerpt) Read more at abcnews.go.com ...
Actually, they can eat fish and garlic -- that's on the health food list too, just they are not nearly as much fun.
The main problem with garlic is that if you eat it, it kills your social like, you can't go near anybody, because people a block away will be able to tell that you ate garlic.
Eskimo's have very little heart disease because of the type of fats they eat.
"Source please"
FDA website - scroll to the table at the bottom of the page here: http://www.fda.gov/fdac/reprints/mercury.html (unfortunatley, this doesn't break it down by type of canned tuna. Cheap imported chunk light is safer than domestic premium, but that isn't reflected on this site).
For a reference to white vs. light, see this web site:
"Note: Albacore "White" tuna contains more mercury. Limit 6 oz (~1 meal) of albacore tuna per week."
http://www.healthcastle.com/tuna-safe-eat.shtml
The most complete breakdown by type is on this liberal web site: (Note canned White and fresh ahi and bluefin listed as high, canned light listed as lower as is fresh albacore)
http://www.nrdc.org/health/effects/mercury/guide.asp
Glad to be of service.
God is good.
Fat Polar bears?
Just remember: Cabernet is for men, Merlot is for women.
I ought to live to be 100 at that rate! That's all I eat.
60 - re 40 - As a long time diabetic, i have studied diabetes for many years, and also lived worked and traveled among many peoples.
I have come to the concoclusion that people who survived in starvation/low carbohydrate situations (all far northern peoples - from scandanavians and russians and germans and laplanders and eskimos), and people of the deserts of the mid-east - have bodies designed by nature to survive on high protein, high fat, and low carbohydrate diets. When exposed to diets high in carbs they get sick and die, particularly from diabetes.
So, this explains, how our plains indians, who survived on the buffalo herds, have such high rates of diabetes too. Arabs and Egyptians (desert dwellers - with few carbs) also have high rates of diabetes.
Those recommending high carb diets for diabetics are actually killing them.
While Italians and south east asians eat major amounts of carbs (wheat and rice) and have low rates of diabetes.
So, look to the ancestors of your bodies to find your best diet, as one recommended diet may kill you if your body is from another area.
I live surrounded by almond orchards. Some of the best wine in the world comes from over the hill. There is a chocolate factory in the next town. No problem here...
The Good Lord also put marijuana and opium poppies on the Earth. I wonder what the Big Stupid Government "thinks" about that?
It's a well-balanced diet...fruit (wine), vegetables (cocoa beans) and protein (almonds). I'm sure you're getting all the recommended daily vitamins and minerals :^)
I live in cheese and potato country...twice baked potaoes :)
Oh so true...oh so true.
The main problem with garlic is that if you eat it, it kills your social like, you can't go near anybody, because people a block away will be able to tell that you ate garlic.
Not to mention that it gives me WMD-grade gas. I'm serious. I privately popped one off in my office one day and it caused a visitor who came in five full minutes later to flee the room in mortal terror.
Even if Peter truly meant what you claim, it makes no difference.
God clearly tells Peter to take and eat what had been forbidden in the OT, and that God Himself had declared it clean.
To say otherwise defies any normal reading of the passage.
To me, God revealed to Peter by means of a vision that no MAN was unclean. The vision of unclean animals was like a teaching tool for Peter to understand to not call any man unclean - which I base on the following verse.
Acts 10:28 And he said unto them, Ye know how that it is an unlawful thing for a man that is a Jew to keep company, or come unto one of another nation; but God hath shewed me that I should not call any man common or unclean.
6 cups water
1 small onion, quartered
1 clove garlic
1/2 teaspoon salt
4 large, whole chicken breasts, halved; or a 3-lb chicken cut into serving-size pieces
1/2 cup whole almonds
1/4 cup sesame seeds (optional)
1/4 cup vegetable oil
1 small onion, chopped
8-ounce jar mole sauce
8-ounce can tomato sauce
1/2-ounce unsweetened chocolate, coarsely chopped
4 cups hot chicken broth, canned or homemade
1 teaspoon salt
Instructions: 1) In a stockpot, bring the water to a boil with the quartered onion, garlic, and salt. Add the chicken, lower the heat, and skim off the gray foam as it forms on the surface. Continue to cook the chicken, partially covered, for about 15 minutes, or until it is barely tender when pierced with a fork. Remove the chicken and cut it into smaller pieces. Strain the broth.
2) Spread the almonds on a cookie sheet and place them in a 350°F oven for about 5 minutes, or until they appear to be browning. Stir them several times for even toasting. Remove them from the oven and allow them to cool to room temperature. Chop them finely in a food processor.
3) Heat a large, ungreased skillet over medium heat for 2-3 minutes. Add the sesame seeds and stir them frequently until the seeds are golden brown. Set them aside.
4) In a large saucepan, heat the oil over medium heat. When it is hot, add the chopped onion and fry it until it is limp and transparent. Add the mole paste by the spoonful, stirring constantly until the mixture is well blended and the lumps of paste are dissolved. This will take several minutes.
5) Add the tomato sauce and continue frying the mixture for another 2-3 minutes. Lower the heat, if necessary, to keep it from scorching
6) Add the almonds, chocolate, and the broth—one cup at a time—stirring to blend well. Add the salt and continue cooking over moderately low heat, stirring frequently, for about 15 minutes or until the mixture begins to gurgle and thicken.
7) Add the chicken to the mole sauce and cook everything together for another 15 minutes or until the meat is warm, tender, and well seasoned with the sauce. If preferred, cover the chicken and bake it in the sauce in a 350°F oven for about 20 minutes.
8) Just before serving, sprinkle the top of the dish with toasted sesame seeds.
Makes enough sauce for a small turkey or twice the amount of chicken specified. You may choose to freeze the extra sauce (usually about 3 cups). Reprinted with permission from Elaine González
Wash it down with a little bit of wine, and you've probably covered most, if not all, of the latest required food groups.
Yes the ceremonial and dietary distictions came to an end after Christ's death on the cross..through which those disbarred from access to God are now on a perfect equity with the Jews...
But God would not have told Peter to eat these "unclean" animals if He had not meant it, and had not declared them clean as He said.
Which of course was my original point.
You should add wine and have all the heart-heathy food covered in one dish. ;)
Someone told me that if you light a match right afterwards, it uses up the methane and takes away the smell.
She used it that idea a lot, because her dog was prone to releasing "unwanted gases", but it should work for people too.
CLASSICAL SAUCE BOLOGNESE There exist as many versions of the sauce as there are cooks in Bologna Italy. The recipe can vary in proportions or in the addition of certain ingredients, but the basic recipe remains the same - one to which cooks add their own personal touches!
Pasta with Bolognese sauce is served as a first course or as a side dish with breaded veal scaloppini. But whatever the menu, don't forget to pour a glass of Lambrusco, a wine from the region.
Even though this sauce is usually paired with spaghetti, it is also good with tagliatelle or lasagna.
Other frequent additions
- 14 oz. ground meat (veal, pork, beef, sausage meat or a combination)
- 4 cloves of garlic, minced
- 4 Tbs.. olive oil, or 2 Tbs.. oil and 2 Tbs. Pure butter
- 3 - 4 onions, finely chopped
- 1 lb. 12 oz. peeled tomatoes -
- 2 to 3 spoonfuls tomato paste
- 3 bay leaves
- 1 small carrot, cut into small dice
- 1 celery stalk, finely chopped
- 1/2 cup white or red wine
- Salt and freshly ground pepper
- Fresh grated Parmesan for serving
1) Prepare a "battuto", in other words, chop all the vegetables (don't forget to remove the "strings" from the celery before chopping);
- 1 oz. pancetta, cut into small pieces
- A slice of smoked ham
- Basil (preferably fresh), thyme or oregano
- 1 cup) beef broth
- 3 Tbs.. cream (15%)
2) Sauté the onion, carrot and celery over low heat in oil (or oil and butter); sweat the vegetables until they color slightly;
3) Add the garlic, stirring well with a wooden spoon;
4) Add the ground meat and cook over low heat, breaking the meat up with a fork.
5) Season with salt and pepper; deglaze with the white or red wine; increase the heat and cook until the wine has evaporated.
6) Add the quartered tomatoes and the tomato paste, thinned with a little tomato juice, water or broth.
7) Season with the bay leaves and basil, if using, and combine well.
Increase the heat to medium so that the sauce boils gently; cover the pot and let simmer for two to three hours, adding more broth as necessary.
If you are using cream, add it an hour before the end of the cooking time; remove the bay leaves before serving. The cream will tend to cut some of the tomato's acidity.
Chef's tips
We've suggested a simmering time of two to three hours, but if you have the time, let the sauce simmer over low heat for four to six hours. The principle is simple: the longer the sauce simmers, the richer the flavor and consistency become. Be sure to stir it regularly so that it doesn't stick., always using a wooden spoon. Metal can oxidize in contact with tomato and leave an unpleasant metallic taste.
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