Fat Impairs Fertility?
Today’s (March 10) Kuwait Times
Fat lovers face slimmer chance of parenthood
PARIS: Love handles might help couples get a better grip but all that excess fat could dampen their chances of having a baby, a new study has shown. Researchers monitoring nearly 48,000 couples in Denmark between 1996 and 2002 found that when both parents were clinically obese, the risk of waiting more than a year before conceiving nearly tripled. The odds improved somewhat when the prospective parents were simply overweight, but even they had to persist in their efforts longer than their leaner counterparts. Obesity could even have a demographic impact in countries where the problem of fat has taken on epidemic proportions, said the study published this week in the British Journal of Human Reproduction
“If obesity is a cause of sub-fecundity . . . this reduced capacity to reproduce could become a serious health problem.” said lead author Cecilia Ramlau-Hansen, an epidemiologist at Aarhus University in Denmark, in an interview. “The heavier the population gets, the more problems we would see with infertility,” she said. Earlier research had already established a clear link between too much fat and levels of fertility hormones. In women, excess body fat has a negative impact on ovulation and conception; in men, it is linked with decreased semen quality and the level of reproductive hormones.
But this is the first study, which looked at the conception rate among obese couples, who are increasingly common. In the United States, 30 percent of the adults – some 60 million people – are clinically obese, according to the US National Center for Health Statistics. Within certain demographic groups, such as African-Americans, the rate is even higher. In Europe, Britain tops the list with 23%, nearly twice the rate in Germany, where 12% tip the scales into obesity, according to the Organization for Economic Cooperation and Development.
The benchmark for obesity is the body-mass index, defined as one’s weight in kilograms divided by the square of one’s height in meters. A BMI from 18.5 up to 25 is considered in the healthy range, from 25 up to 30 is overweight, and 30 or higher is obese. The authors add a word of caution, saying they did not know how often the couples in their study had sex.
“We cannot exclude that infrequent intercourse has delayed conception in overweight and obese couples,” they say, delicately. In other words, more fat may mean less sex . . . so the fertility problem could lie elsewhere.”
Bringing in the Harvest, Kuwaiti Style
Fresh seafood is one of the great blessings of living in Kuwait. Visiting Fehaheel with a friend one morning, I was delighted to see a boat docked, and fish being loaded into trucks.
You have this old old style boat, and everything they are doing is state-of-the-art in terms of hygiene. The fish are all iced as soon as they are caught, and transported with more ice. Some of the fish is delivered straight to the fish market in Fehaheel, where auctions are held almost daily.
I am only missing Kuwaiti shrimp, which is now out-of-season, to protect the shrimp production for future needs. I am willing to sacrifice for the long-term greater good, and besides, I can still find fresh-frozen Kuwaiti shrimp in my local co-op.
Yesterday I had a new treat – hammour kufte. Have you tried it? I saw it at the Sultan Center, and decided to try it. I sauteed it gently, not sure how it would respond, until it was cooked almost through, then flipped it and cooked the other side. Total WOW. I am a believer! If you haven’t tried it, you are in for a treat. How can anything taste that good AND be good for you?
(Segue) Have you visited the Al Kout Mall in Fehaheel recently? I often take visitors there – it is SO different from Marina Mall and Sharq Mall. There aren’t the bands of teenage marauders there, children are kept under control by their caring parents, and the cafes and restaurants along the fountains are busy day and night, mostly with families and quiet people, not the people who are more concerned with being seen. The stores often have things that are already shopped out at the other malls. There is a serenity in the architecture, and the way it incorporates the waterfront location, and a feeling of everything coming together as it ought.
Sometimes I am the only Westerner I see, outside the Sultan Center.
I took a friend there who had lived in Kuwait a long time ago. She was astounded when I took her there. “This is FEHAHEEL?” she exclaimed. She was in wonder and in shock. She remembered Fehaheel as being at the end of the earth, and a dangerous place to be.
It can still be a dangerous place to be, on a Thursday or Friday night, in competition for a parking place. It will get worse, once the Rotana Hotel opens in the Manshar complex. And the signs for the Villa Moda at the Al Manshar Mall are now disappeared – is Villa Moda NOT coming to the Manshar Mall?
ALASKAN Smoked Salmon
For a girl who grew up in Alaska, smoked salmon is as good as it gets. I’m not talking about the refined kind of smoked salmon that they farm in Scotland and serve in cold slices in posh restaurants. I am talking about the kind of salmon that used to be smoked in everyone’s backyard in Alaska. Each family had it’s own smokehouse, and excess fish was heavily smoked to eat through the long winters. And so far, salmon is thought to be very good for your health.
We didn’t have a smokehouse. But our neighbors on both sides did. 🙂
When a friend told me the Sultan Center (no, I am not taking money from them, but really, they SHOULD pay me!) was carrying Alaskan Smoked Salmon, I could scarce believe it. She was right! My heart is full!
These packets actually hold much more than a can of smoked salmon, which is about the size of a can of tuna. So you can make BOTH of the recipes below, and have some left over for Smoked Salmon Fettucine!
Warning: Alaska smoked salmon has a very strong flavor. Not everyone likes it. Maybe you have to grow up eating it, but most of my friends love these two (very very easy) recipes below:
Smoked Salmon Spread
Sometimes one small can of smoked salmon has to go a long way. This helps, and is one of the all-star recipes. Another one that after you have made it a few times, you don’t have to look at the recipe any more – it is all guesswork!
1 can smoked salmon
2 8 oz. packages cream cheese
2 green onions, chopped (white and green parts)
1 Tablespoon chopped fresh cilantro
1 Tablespoon pickle relish
Salt
pepper
optional: a couple chopped capers
Mix all together and serve with crackers.
Smoked Salmon Mousse
1 can tomato soup
1 8 ounce package cream cheese
2 envelopes Knox Gelatine
1 cup finely chopped onion
1 cup finely chopped celery
1/2 cup chopped green pepper
1 cup mayonnaise
1 cup (or one can) smoked salmon
1/4 cup cold water
Heat soup and add cream cheese, stir until it becomes all smooth and creamy. Remove from heat. Dissolve Knox Geletine in 1/4 cup cold water, add to soup and cream cheese mix. Let cool and add mayonnaise, onion, celery and shrimp. Pour into 1 1/2 quart mold and chill in refrigerator until firm. (I use two smaller molds) Unmold and serve with crackers.
Winter Cold Punch
We’re so romantic. Valentine’s Day found us sniffing and snorting, and coughing great big (highly unattractive) coughs. We did manage a great Valentine’s Dinner at a nearby restaurant. As we dined, we saw at least four young couples with tiny babies enjoying a romantic, candlelit dinner – it warmed our hearts. But we skipped date night, watched a movie and this morning I fixed up some hot punch to give us a psychological boost.
This is very much the same as the Christmas Rum Punch, but no rum, and lighter on the spices. It is full of vitamin C, goes down easy, and permeated even the stuffiest nose with the sweet smells of cinnamon and clove.
1 jar Cranberry Juice (Can be Cran-Rasberry, or Cran Grape, or what the Sultan Center has!)
1 quart/litre Pineapple Juice (Sultan Center has FRESH pineapple juice!)
1/4 cup brown sugar
12 inches cinnamon stick (4 sticks of the small Ceylon cinnamon sticks)
1 Tablespoons whole cloves
1 orange peel
Bring to a simmer, and quickly scoop out the cinnamon and clove pieces, or it will get too spicy. When cool, if there is any left, pour back into empty cranberry juice jar, refrigerate until the next time, and microwave until hot. It’s the combination of heat and Vitamin C that knocks out the cold/flu going around, and even better, it smells yummy.
Alison’s Clam Chowder
This is one of the first recipes in my collection. My very best friend from college taught me how to make it and gave me the recipe. You can get all the ingredients in Kuwait, and can buy Kuwaiti clams in the fish markets and at the Sultan Center.
Alison’s Clam Chowder
This is still one of our very favorite soups – especially on a cold winter’s day. Serve with a baguette (French bread, not a diamond!) and a green salad. It’s all you need.
2 strips bacon (beef or turkey bacon in Kuwait)
1 large onion, chopped
2 cans clams and juice (drain the juice, but save it)
2 cups water
4 cups milk
1 large potato
Sautee bacon slowly, so it releases lots of grease. Take out bacon, chop it up, and reserve it.
Sautee onion in bacon grease until soft. Cool, add water and clam juice, and chopped potato. Cook until potato is no longer hard, but not too soft.
Add milk and warm to serving temperature, add canned clams and reserved bacon pieces. Sooooooooo EASY!
Japanese Breakfast
This is for my husband. I know he reads my blog now and then, and I wonder how long it will be before he sees this?
The other night, we were out for our favorite “fast” food, which is Japanese food. Not just sushi, we love miso soup. When I am sick, miso soup makes my throat feel better. I feel like I am eating good health, with all those little tofu squares and that seaweed, I feel like the miso soup will make me better. I also love salmon teriyaki, and chawan moushi, and a variety of lesser known Japanese foods.
And my husband said “isn’t miso soup what Japanese people have for breakfast?” and I didn’t know. He though miso soup and rice, so today I looked it up on Google, “Japanese breakfast”, and here is what I found:
Japanese breakfast consists of steamed rice, miso (soy bean paste) soup, and side dishes. Common side dishes are grilled fish, rolled omelet, pickles, dried seaweed, natto, salad, and more. Actually, you can make any dishes to go with rice and miso soup in Japanese breakfast. As you see in the photo, it’s an etiquette to place a bowl of rice on your left and to place a bowl of miso soup on your right side at the table.
It was on Japanese Breakfast About.com, along with ads for Japanese condoms (they are different from others?), a sushi making robot, a Samurai hotel and recipes for steamed rice, miso soup, natto (fermented soy beans), Nori (dried seaweed), Tamagoyaki (rolled omelet), grilled fish and pickles.
It seems to me that Japanese food is going through an internationalization process – sushi used to be all about rice and fish, and main dishes were simple, often stir fried, but all in all, very healthy. Now, I am seeing sushis with fried stuff in them, mayonnaise (?????), and we were offered a green tea ice-cream for dessert . . . that just doesn’t strike me as Japanese. Is it?
But this is for my husband – in case you really read all the way down – YOU WERE RIGHT. (I am obligated by family law to say that.)
Kitchen Souk?
A reader wrote asking about where to find a cast iron skillet in Kuwait. I brought mine with me (if you use a cast iron skillet, you’ll understand*) so I haven’t been paying any attention to cast iron skillet availability here. I’m pretty sure I haven’t seen any in the local co-ops, and I can’t remember seeing any cast iron pans in the Sultan Center. City Center?
Is there a Kitchen souk in Kuwait, a place with lots and lots of pots and pans?
(A cast iron skillet is heavy metal, and a shiny grey when you buy it. You season it by rubbing it with oil and putting it in an oven on low heat for hours, even overnight. You never wash the skillet with soap, only with water and scouring pads, so you don’t lose the seasoned coating. When you have a well-seasoned pan, you carry it with you so you don’t have to start the process over! You can see a photo of my skillet at Cornbread and Chili)
In the Headlights: Added to the Blogroll
I don’t remember how I came across this blog, at some time in December, but I remember laughing my head off. After two months, I find that she still delights me every time I visit. Today at In the Headlights (a reference to a common English phrase “deer in the headlights” meaning that wild-eyed-I -don’t-know-what-to-do-next-so-I’ll-just-stand-here-frozen look) Riannan shares an e-mail from a friend with curmudgeonly rules for 2007, and earlier on the page, shares a site where you can have mittens, etc. knit out of your pet’s lost hair! Dying laughing.
(And no, she is not a relative of mine. I don’t know her! I just like her blog!)
This woman comes across some of the most amazing things. She, like me, is all over the map – salsa dancing, books, great recipes (the latest was Oven Baked Sesame Scallops, oh yum!), stories about friends, some of the funniest signs I have ever seen, and screwball ideas. She can give your day a lift.
Mayonnaise, Aioli and Rouille
Home Made Mayonnaise – The BEST!
You are in Concarneau, a beautiful fishing village in the Breton part of France, and you are waiting for your frites. But it is not the frites that are taking so much time – the frites vendor is out of mayonnaise, and he is whipping up a fresh batch.
He uses a wire whisk, and starts dropping just tiny tiny drops of olive oil into the egg yolks, adding a little more, a little more, until it becomes a thin stream, and then a thicker stream, but the whisk never stops. The end result? Pure magic. Not quite so solid, but nothing like the mayonnaise we know.
We all know that mayonnaise substance that comes out of jars we buy at the grocery store. White to pale yellow, taste varying from fairly tasteless to a little vinegar-y. It’s best for helping wash sandwich meat down, but doesn’t really have a lot to recommend it.
French mayonnaise is totally different. It has TASTE! It’s hard to say which tastes better, the hot fresh French frites (fries) or the homemade mayonnaise, but as a combination – oh man, it is unbeatable. It’s fresh, it’s made with the best ingredients. And because it’s olive oil, well the fat calories aren’t quite so unhealthy. Right.
Here is the best news of all – you can have that same great tasting mayonnaise. With the advent of the blender, you don’t even have to separate the eggs from the yolks – the whipping motion of the blades emulsifies the oil and the eggs and acid (and flavorings)
Basic Mayonnaise
2 eggs
2 Tablespoons lemon juice (or vinegar, or balsamic vinegar)
1 Teaspoon prepared mustard (not powder)
1 Teaspoon salt
1 1/2 cups olive oil
(The very most important ingredient is the olive oil; use a very good olive oil, one with lots of taste. In my heart, I think French mustard {not French’s} is the best, and Sel de mer – French salt. If you’re going to make good mayonnaise, go all the way. Do it right. And have fun.)
Break eggs into blender container, add the acid (lemon juice or vinegar), mustard and salt. Turn blender on low. Let the blender blend about 30 seconds before adding tiny drops of olive oil. Add drops very slowly, letting the blender do its thing.
Take your time. From tiny drops, let the olive oil stream into the blender container in a tiny thin stream, and then a slightly thicker stream. The secret to success here is always taking it slow and easy, letting the eggs and acid emulsify the oil. About 3/4 way through the process, the mixture will suddenly thicken. Keep adding the olive oil slowly, until it is all incorporated.
At this point the mixture may still be pourable. Homemade mayonnaise is a little runnier than the kind you buy in the store. Pour it into clean jars and store it in the refrigerator immediately – it will thicken up as it refrigerates.
Disaster: It happens, even if you’ve been making mayonnaise for years. The solution is SO simple. Pour the mixture – it will look like salad dressing with pieces in it – into another container and wash the blender container thoroughly, with soapy water. Break another egg into the container – that’s all. Nothing else. Start the blender, and this time, go a little slower. The secret to making this work is going very very slowly, especially at the beginning. Trust me, the process itself is so fast that you can afford to pour slowly. And oh! the results! You are going to be addicted to your own mayonnaise.
Advanced Mayonnaise
Before you go any further, I want you to successfully make mayonnaise three times. You can put it in pretty jars and give it away; people will love it.
Aioli
The French in Provence, particularly in Marseilles, have a dish that I think was created just to eat mayonnaise. It is called “Aioli”, the same name as the name of the mayonnaise sauce served with it. The entire meal is cooked salt cod, and a variety of cooked vegetables, all served with liberal dippings into the aioli sauce.
To make Aioli, you pop four or five (peeled!) cloves of garlic in with the eggs and acid before you start adding the oil. It’s that simple. (Some people add breadcrumbs. I don’t.) Aioli is also good – GREAT – with turkey, on sandwiches, as a dip for vegetables, oh any excuse will do . . . it is SOOOO good.
Most sources say aioli can be kept about two weeks, refrigerated. Mine never lasts that long.
Rouille
Rouille is served atop a big bowl of Bouillabaisse (French fish soup with whole fish pieces). It is a fiery spicy hot mayonnaise.
Start as if for aioli, then add two teaspoons cayenne pepper. If your family likes things hot hot hot, you can add some of the ground red pepper pieces like you find in the spice markets, or you put on pizza slices in Italian restaurants – it gives it a little more texture. You can also add a piece or two of roasted red peppers, for more intense color. Add the pepper BEFORE you start adding the oil.
Again, some people add breadcrumbs. I don’t.
Fixing a Mayonnaise Failure
A very humid day can make mayonnaise problematic. The heavy atmosphere of an impending thunderstorm can make good emulsification impossible. Accidentally adding too much oil or having the eggs too cold can make a mayonnaise curdle. It doesn’t happen often, but don’t despair. It’s fixable. Just start over, with one egg, and slowly, slowly adding that curdled mixture. You will be amazed at how easy this is.
Even your first time, when you are nervous, it won’t take an hour, start to finish. By the time you’ve done it a time or two, it won’t take half an hour, from getting out the blender to putting the jars of fresh, delicious homemade mayonnaise into the refrigerator. And you will be ridiculously proud of yourself.
There are no preservatives, no added chemicals. I don’t know how long it will last, kept refrigerated – it just doesn’t last long enough to become an issue. C’mon. I dare you. Give it a try.
(Ooops – I just remembered, there is danger to some people from the use of raw eggs. Making mayonnaise with raw eggs isn’t right for everyone. You could get really sick.)
Winter Comfort Food: Cornbread and Chili
The recipe for cornbread is right on the cornmeal bag. I bring back medium grind cornmeal (I like Bob’s Red Mill 100% Stone Ground Whole Grain cornmeal, found in the Health Food section of the stores that tend to carry it) when I travel, but I have also found cornmeal in a variety of grinds in Kuwait from time to time. You want to buy cornmeal in a store with high turnover, because it gets bugs if it has sat too long in a warm environment. I store mine in the freezer, and pull it out when I need it.
The secret to truly excellent cornbread is using a cast iron skillet. As the oven is heating, you stick the skillet in. When the oven has reached 425 F/220 C, you pull the skillet out and pop 2 Tbs butter in. Let it melt, and pour in the batter.
As my Southern husband reminds me “it isn’t Southern unless you start with a stick of butter.” You can try it with a stick of butter (1/2 cup) if you want, but I want to live a long HEALTHY life, so the 2 TBS are enough for me.
Cornbread
2 TBS butter (melted in skillet)
1 Cup Cornmeal
1 Cup Flour
1/2 tsp. Salt
4 tsp. baking powder
1 egg
1 cup milk
Measure the cornmeal and flour, salt and baking powder into a bowl, add egg and milk and mix until smooth, but don’t mix too much. Bake in a buttered skillet at 425 F / 220 C for 20 – 25 minutes, until golden brown on top.
I also put some butter on top when it comes out of the oven, and spread it as it melts.
Chili
500 grams / 1 lb ground beef
1 chopped onion
2 cans red kidney beans, drained
2 small containers tomato paste
1 tsp salt
1 tsp cumin
1 tsp masa harina (this makes it real, but I don’t know if you can find it in Kuwait)
2 – 5 TBSP chili powder
4 cups water
Brown ground beef in medium large pot, drain beef in colandar. While draining beef, brown the onions. Add beef back into pot, add tomato paste, salt, cumin, masa harina, chili powder to taste, and water. Stir well, bring to a boil and then turn to lowest heat and let simmer 2 – 4 hours. Add more water if it gets too think or it starts burning on the bottom. The long slow cooking makes everything tender, and blends all the flavors.
Cornbread and chili
Break cornbread into small pieces in bowl.
Cover with hot chili. Beans and corn are a complementary protein, so you can feel very virtuous eating this – besides, it just smells SOOOO good after those hours of simmering. To add even more healthiness, add some grated cheddar cheese over the top of the hot chili. YuMMMMMMM.
In the South, people break up their cornbread into a glass, and fill the glass with milk. My husband assures me it is delicious. I believe him, but because I didn’t grow up that way, it looks gross and I can’t even watch him eat it that way. But comfort food is comfort food, and if it works for him, I don’t have to watch!
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