Mediterranean diet ‘cuts cancer’
While this is not new news, it is verification of what we know to be true – that using olive oil in place of other oils can reduce your risk of serious disease. From BBC Health News:
Mediterranean diet ‘cuts cancer’
A study of 26,000 Greek people found just using more olive oil alone cut the risk by 9%.
The diet, reports the British Journal of Cancer, also includes higher amounts of fruits, vegetables, cereals, and less red meat.
A separate study found adding broccoli to meals might help men vulnerable to prostate cancer cut their risk.
It shows there are a number of things you can do, and there is no one ‘superfood’ that can stop you developing the disease
The Mediterranean diet came under scrutiny after researchers noticed lower rates of illnesses such as heart disease in countries such as Spain and Greece.
They noticed that people living there generally ate more vegetables and fish, less red meat, cooked in olive oil and drank moderate amounts of alcohol.
The latest study is one of the largest yet to look at the potential impact on cancer of the various parts of this diet.
‘No superfood’
Researchers from Harvard University persuaded thousands of Greek people of various ages to record their food intake over an eight-year-period.
Broccoli may help ward off prostate cancer
Their adherence to the Mediterranean diet was ranked using a scoring system, and the group with the worst score compared with those who followed a couple of aspects of the diet, and those who followed it the most closely. The biggest effect they found – a 9% reduction in risk – was achieved simply by eating more “unsaturated” fats such as olive oil.
But just two changes – eating less red meat, and more peas, beans and lentils, cut the risk of cancer by 12%.
Dr Dimitrios Trichopoulos, who led the study, said: “Adjusting one’s overall dietary habits towards the traditional Mediterranean pattern had an important effect.”
Sara Hiom, from Cancer Research UK, said the research highlighted the importance of a healthy balanced diet.
“It shows there are a number of things you can do, and there is no one ‘superfood’ that can stop you developing the disease.”
Broccoli benefit
The other study suggesting that food had the power to prevent cancer came from the Institute of Food Research in Norwich.
Scientists compared the effects of adding 400 grams of broccoli or peas a week to the diet of men at high risk of prostate cancer – and in the case of broccoli found differences in the activity of genes in the prostate which other studies have linked to cancer.
Their findings raised the possibility that broccoli, or other “cruciferous” vegetables, such as cauliflower and Brussels sprouts, could help prevent or slow down the disease, particularly if the man had a particular gene variant – GSTM1.
Professor Richard Mithen, who led the research, published in the Public Library of Science journal, said: “Eating two or three portions of cruciferous vegetables per week, and maybe a few more if you lack the GSTM1 gene – should be encouraged.”
Professor Karol Sikora, medical director of CancerPartnersUK, said the study was the first time in a properly controlled clinical trial that broccoli had been shown to change the expression of specific genes in the prostate gland.
“Although the observation period was too short and the numbers too small to show that the incidence of cancer actually fell, it is the first clear demonstration that broccoli and presumably other cruciferous vegetables may well reduce cancer risk.”
Nuts vs Seeds
AdventureMan and I got into a discussion the other day of “what is a nut, what is a seed, what makes a peanut a legume?” We could guess, but we didn’t have any hard evidence.
God bless Google, and God bless my friend Coeurcountry, who told me about Dogpile, too, because this morning we looked up Nuts vs seeds, and got this comprehensive answer from Newton: Ask a Scientist at the US Department of Energy web page:
Question – What is the difference between a nut and a seed. How can
you define the difference. Some say that a nut has a hard shell, and a
seed can produce a plant. But many nuts like hazel nuts, and walnuts
produce new plants, such as trees. What is the difference????
—————————————
A nut is a type of fruit. So then what is a fruit?
A fruit is a mature ovary from a flower. Every fruit contains one or more
seeds.
And what is a seed?
A seed is an embryonic plant encased in a covering, called the seed coat or
integument. Every seed has the potential to germinate and grow into a mature
adult plant.
After a flower is pollinated, sperm are delivered to the eggs, deep down in
the part of the flower called the ovary. After the eggs are fertilized, each
one can develop into an embryo enclosed by an integument. That is a seed. As
seeds mature, the surrounding ovary tissue develops into a fruit. This fruit
can take many forms; some plants make berries (like blueberries or
tomatoes), some make legumes (like peas and beans), some make dry capsules
(like poppies).
Other plants make pretty bizarre fruits; grasses make a
fruit called a caryopsis (like a grain of wheat or a corn kernel) and
members of the daisy family make a fruit called a cypsela (the little
parachute things that we like to blow off the tops of dandelions).
To answer the question: many plants make a fruit called a nut. Technically,
a nut is a single-seeded fruit with a hard, dry outer wall that doesn’t
crack open at maturity. An acorn (the fruit of an oak tree) is a perfect
example of a nut. By the way, some things we usually call “nuts” are not,
botanically speaking nuts. A peanut (when still in its shell) is a legume.
An almond is a type of fruit called a drupe. A coconut is also a drupe.
Here is a good resource that explains, in very simple terms, how botanists
think about fruits:
http://koning.ecsu.ctstateu.edu/Plants_Human/fruittype.html
C. Perkins
====================================================================
Nuts ARE seeds. A fruit is the part of a plant that contains the seeds. So
the nutshell is the fruit, and the nut is the seed.
vanhoeck
====================================================================
A nut is a hard-shelled dry fruit or seed that you can sperate the rind or
shell and interior kernel.
A seed if the fertilized inside part of a flowering plant and that germinate
and form a new plant.
So, the seed might only have one covering, like a sunflower seed, or none at
all, like a dandelion seed. A nut would have a thick, seperate covering like
a walnut seed.
Grace Field
====================================================================
Dear Susan,
I went right to the source on this one; Webster’s dictionary. A nut is “the
dry, one-seeded fruit of any of various trees or bushes, consisting of a
kernel, often edible, in a hard and woody or tough and leathery shell more
or less separable from the seed itself: walnuts, pecans, chestnuts, acorns,
etc. are all nuts. 2. the kernel or meat of such a fruit. 3. loosely, any
hard-shelled fruit that will keep more or less indefinitely; peanuts,
almonds, and cashews are also called nuts.”
A seed is defined as “the part of a flowering plant that contains the
embryo and will develop into a new plant if sown; a fertilized and mature
ovule.”
It seems a nut is really a fruit which technically means it contains the
seeds of the plant that produces it. Perhaps we can say all nuts are seeds
but not all seeds are nuts.
Maybe there’s a botanist out there who could be a little more specific for
you. I hope this helps a little anyway.
Martha Croll
Alternate Breakfast
Just before she skipped town, one of my partners-in-crime (girlfriends) gave me a packet of fresh home-made granola. I’ve been eating it as a breakfast alternative to the raspberry-blueberry-Activia smoothies I am addicted to, but I am eating sparingly of the granola, trying to make it last until she will come back and make me some more!
It is SOOOO good, and I don’t know how she does it, makes something good for you taste so good!
Good News For People Who Like Oily Fish
I love articles like this one, from BBC Health News that give me hope I am doing something right. I think the fish with the right stuff are tuna, and mackeral . . . what Kuwait fish have these valuable Omega-3 oils?
Is there much macular degeneration in Kuwait?
Oily fish ‘cuts eye disease risk’
Eating food rich in omega-3, such as oily fish, could help some people avoid one of the most common causes of vision loss, a research review suggests.
The Annals of Ophthalmology review suggests omega-3 may cut the risk of age-related macular degeneration (AMD) by a third. . . .
Studies have already linked omega-3 fatty acids with a variety of health benefits, the most significant being suggestions that it can help people with heart disease.
You can read the entire article HERE.
Hot Weather Foods
I’ve been making an effort to eat breakfast, and I have finally found something I can like. I have tried to find the post where someone recommends Activia in the comment section, but I can’t find it. Whoever you are, it got filed away in the recesses of my memory – I was looking for non-fat yoghurt to make smoothies with, and my friend handed me a six-pack of Activia and said “Use this.”
I trust my friend, she is all into nature, and being interconnected and fresh fresh food, so when she says “use this,” that’s enough for me. Plus, I remembered someone else telling me about how good Activia was, along with a cheese, maybe called Kiri. I had asked what I could use as a local cheese substitute for Philly Cream Cheese. Kiri isn’t really a subsititute, but it sure is good! 🙂
So here is what I am eating for breakfast:
It tastes SO good! I use one container of Activia (maybe 8 oz.), throw in some frozen raspberries, throw in some frozen blueberries, put in some honey and some cinnamon and blend. YUMMMMM. I am also eating walnuts and almonds, as you can see, because they are good for me, but also because the almonds and walnuts that we buy here seem fresher, they taste more walnutty and more almond-y than the ones we buy in the USA, I don’t know why.
The other thing I make that tastes SO good in this hot weather is tomato salsa. There are a million kinds of salsa, but I use this as a condiment with so many things, I even use it on sandwiches!
I take about:
five fresh Kuwaiti tomatoes, and chop them finely,
one onion, chopped finely,
1/2 bunch cilantro – cut coarsely with scissors,
a sprinkle of sea salt
a big grating of peppercorns (it makes a difference; always use freshly ground pepper)
(the secret ingredient) a sprinkle of lime juice.
Oh, it tastes so good! It tastes so fresh! You can even eat it on crackers.
Grilled Portobellos
My friends, this is not my recipe. This is what happens when you are up at 4 a.m. and there is no one around to play with. I have never checked my Amazon blog before, I’ve never even noticed it at the top of my page, but I saw I had two new entries, and I clicked.
OMG.
Another book I never knew I needed. This recipe sounds to-die-for. Every single ingredient is available in Kuwait, and lucky lucky you if you are growing your own basil!
It’s easy to expand your barbecue menu with these mouth-watering mushrooms from the BBQ Queens (the recipe’s from their book The Big Book of Barbecue, which is available from Harvard Common in both paperback and hardback, depending on how you like your books served). The hard part is deciding which cooking method to use, as the Queens disagree in this instance–barbecue style can be a bit divisive even within the tightest cooking teams. You can check out Judith’s way and Karen’s way in the directions below, and then choose your mushrooming option.
Serves 4
Ingredients:
4 large Portobello mushrooms
1/4-cup extra virgin olive oil
4 cloves garlic, minced
8 ounces goat cheese, crumbled or cubed (can also substitute feta cheese, Boursin, Gorgonzola, or Brie)
2 tablespoons toasted pine nuts
8-10 fresh basil leaves, chopped
Kosher or sea salt for seasoning
Directions:
1. Remove the stems from the Portobello mushrooms, then brush both sides of each mushroom with extra virgin olive oil.
2. In a small bowl, combine the minced garlic cloves; the goat cheese (or feta cheese, Boursin, Gorgonzola, or Brie); the toasted pine nuts; and the chopped fresh basil leaves.
3.:
Karen’s version: Place one-fourth of the mixture inside each mushroom cap. Season with kosher or sea salt to taste. Place the mushroom caps directly over the hot fire and grill with the lid down until the mushrooms are soft, 8 to 10 minutes.
Judith’s version: Grill the mushrooms gill side down for about 4 minutes with the grill lid open. Turn the mushrooms, fill them with the goodies, and season with salt. Close the lid and grill for another 4 minutes. Serve hot.
–A.J. Rathbun
One Last Barbecue
Yes, yes, we have barbecue in Kuwait, and it is fabulous. Fabulous barbecued Kuwaiti shrimp and hammour (grouper), fabulous lamb, fabulous chicken, fabulous kebab. . . . and it isn’t the same. From time to time, AdventureMan and I just yearn for some American Barbecue.
Today I stopped by Sharp’s and picked up a Kansas City Barbecue:
You put the cole slaw and the fried onions on top of the BBQ meat there – it already has a Kansas City mustardy sauce cooked right into it. . . oh YUMMMMM. And just look at those chips! Real potato! And SO crisp!
Whole Foods Market
EnviroGal and I have just finished exploring Cupertino-into-San-Jose and when Big Diamond calls:
“We’re heading to Whole Foods for lunch, then to the playground – want to join us?”
We passed Whole Foods earlier and we know right where it is.
“We’ll meet you there!” we reply, and are there within minutes.
Oh my heavens.
Whole Foods is a whole different food experience. It takes grocery buying – and lunch – to a whole new level.
About one third of the very very large store is devoted to take-out food. There are three different large buffet stations, one for global food, one for salad bars, one for main dishes, and then there is a whole separate one for freshly prepared Japanese food. There is another separate area for custom sandwiches, and another area for desserts.
Drinks are nearby – an unimaginable variety of drinks.
I had a spinach salad with dried cranberries and toasted pecans and roquefort cheese, with a balsamic dressing, and enari sushi.
Big Diamond had an Indian Curry, and also macaroni and cheese.
EnviroGirl and SportyDiamond had Indian foods – and Mexican foods.
And so it goes. Whole Foods specializes in organically grown foods, fresh fresh foods, the best vegetables in the world. They prepare meals for thousands of high-tech workers who don’t want to spend a lot of time thinking about food, but want to enjoy eating it when they remember to eat.
You really have to see it to believe it. And no, Purg, they didn’t mind my taking photos, right out in the open:
It’s interesting to me – with all the computer people around here, I don’t see a lot of overweight people. I saw a group of grannies, they must have been near seventies, all in bright yellow biking outfits, helmuts and all, and they looked wiry and spry. I see families of all nationalities, people from all over the world, all gathered in the same coffee shops, groceries, etc. and I wonder how they all work together in peace?
Armadillo Willies
i am really lucky. Even though my son and his wife really really wanted to find some good Chinese food, they indulged me, and we ate once again at Armadillo Willies. Everyone ended up back at Armadillo Willies for lunch – it’s pretty good chow.
Once again, however, when we finally got the food we all just dug in and . . . I forgot to take any photos!
Cypress Hotel, Cupertino
Woooo Hoooooooo! The gang’s all here! When I arrived at the hotel (once again, my license was “declined” at the rental car agency. I showed them my brand new sparkling license and they said that it wasn’t in the system yet. Oh, I love bureaucracy! It just took more time.)
Here are a couple shots from my short two hour flight on Alaska airlines:
But oh, I am in heaven. No more rain, temperatures in the 70’s with a stiff breeze. The freeways aren’t crowded – at least not when I was driving in – I had the windows down, the wind blowing through my hair and I remember how much I LOVE California. Thanks to GoogleEarth, I have the exact directions to the hotel, including fractions of miles travelled, and I get here without any mishap. There is ample parking. The reception is cordial and efficient, and . . . there is a big plate of chocolate chip cookies waiting to greet the guests.
My room is a hoot. The only thing missing is . . . AdventureMan. Oh, AdventureMan, you would love this place.
At 5, there is wine in the lobby. This week, ironically, it is wines from Washington State, which are good, but I just came from there! As it turned out, the red wine I had was excellent. The gang gathered, laughing and exchanging family lore, welcoming the bride into our very geeky and kookie family.
Now I have to apologize. We all went out and ate barbeque. I was SO hungry, I forgot to take photos. My bad.
This is the view from my room at sunset:
Today, we are doing a tour of Google! Wooooo HOOOOOOO!
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