Later On

A blog written for those whose interests more or less match mine.

Archive for the ‘Food’ Category

Mediterranean Power Squash reprise, with peppers

leave a comment »

I made this recipe just now, but instead of red pepper flakes, I added:

1 Anaheim pepper, seeded and chopped
1 Hungarian purple pepper, seeded and chopped
1 Hungarian pale green pepper, seeded and chopped
1 jalapeño pepper, chopped
1 red habanero, seeded and chopped

with the garlic, leek/scallions, squash, and zucchini.

Very tasty. Recipe at the link has been updated.

Written by LeisureGuy

25 August 2019 at 3:23 pm

Which countries dominate the world’s dinner tables?

leave a comment »

The article in the Economist states:

“THE DESTINY of nations,” wrote Jean Anthelme Brillat-Savarin, an 18th-century French gastronome, “depends on how they nourish themselves.” Today a nation’s stature depends on how well it nourishes the rest of the world, too. For proof of this, consider the rise of culinary diplomacy. In 2012 America’s State Department launched a “chef corps” tasked with promoting American cuisine abroad. Thailand’s government sends chefs overseas to peddle pad Thai and massaman curry through its Global Thai programme. South Korea pursues its own brand of “kimchi diplomacy”.

But which country’s cuisine is at the top of the global food chain? A new paper by Joel Waldfogel of the University of Minnesota provides an answer. Using restaurant listings from TripAdvisor, a travel-review website, and sales figures from Euromonitor, a market-research firm, Mr Waldfogel estimates world “trade” in cuisines for 52 countries. Whereas traditional trade is measured based on the value of goods and services that flow across a country’s borders, the author’s estimates of culinary exchange is based on the value of food found on restaurant tables. Domestic consumption of foreign cuisine is treated as an “import”, whereas foreign consumption of domestic cuisine is treated as an “export”. The balance determines which countries have the greatest influence on the world’s palate. . .

Continue reading. (Though the rest is behind a paywall if you’re not a subscriber.)

Written by LeisureGuy

24 August 2019 at 3:04 pm

Posted in Daily life, Food, Politics

Got my erythritol and tried the pink juice with green foam

leave a comment »

It’s great! I use my immersion blender and its beaker. Put into the beaker:

1/2 cup frozen cranberries
a handful of fresh mint leaves
2 tablespoons plus 2 teaspoons erythritol
1 cup of water

Blend that, then add enough water to bring the total to 2 cups, stir, and enjoy.

Erythritol is good. It doesn’t cause gas or bloating, doesn’t raise blood glucose or trigger insulin, has no side effects, and is just about zero calories. Use it instead of granulated sugar, teaspoon for teaspoon.

Since I’m consuming the whole cranberry and not just extracted juice, I’m  thus getting fiber and the bioflavonoids that are in the skin, making this a very healthful drink indeed.

Next I’m going to try frozen cherries and lemon juice with water to make 2 cups.

Written by LeisureGuy

24 August 2019 at 11:49 am

Avocado and cholesterol

leave a comment »

Written by LeisureGuy

24 August 2019 at 10:31 am

Alzheimer’s Meeting: Lifestyle Factors Are the Best—and Only—Bet Now for Reducing Dementia Risk

with one comment

Karen Weintraub reports in Scientific American:

Samuel Gandy became an Alzheimer’s disease researcher in part to help his own family. He watched his mother spiral downward as she lost her memory and then her ability to care for herself.

After that, Gandy, now director of the Center for Cognitive Health at the Icahn School of Medicine at Mount Sinai in New York, thought his research might help prevent a similar fate for himself. Now in his 60s and having watched every single promising drug trial for Alzheimer’s fail, he’s had to give up on that idea, too.

Gandy is now focused on helping the next generation of young scientists who work in his lab and others. “Now I just want to contribute to the eventual eradication,” he says. “As long as I feel like I’m moving the ball down the field in the right direction, that’s worthwhile.”

The repeated failures of Alzheimer’s drugs in late-stage, hugely expensive trials, have forced Gandy and other researchers to recalibrate any optimism about finding a cure. With the annual Alzheimer’s Association International Conference currently finishing up in Los Angeles, scientists are still hopeful about the future—but that future now seems a lot further away.

For three decades, most researchers assumed that the cure for Alzheimer’s lay in getting rid of the build-up of a protein called beta-amyloid in the brain. Eliminate that bad actor, and the disease would be vanquished, the thinking went. Then, when that failed, researchers thought they had to get rid of the beta-amyloid earlier—let it spread too far and clog up too much and there was no way the brain could bounce back, researchers assumed.

Yet all the recent trials of early-stage patients proved that idea wrong, too. Amgen, Novartis and the federal government announced at the conference that they were ending their latest anti-amyloid trial, because the drug harmed more patients than it helped. Nearly everyone has now given up on the idea that fighting amyloid will be enough to combat Alzheimer’s on its own once damage has begun.

There are 102 drugs being tested right now in patients, according to the Alzheimer’s Drug Discovery Foundation. Most are in mid-stage trials, meaning they’ve already been shown to be safe in a small group, but have not gone through the rigorous testing in patients to determine whether they are effective. Maybe one will turn out to make a big difference. Yet few researchers believe in the prospect of a magic bullet. Scientists think that it’s more likely that a combination of approaches will be needed to prevent, treat or cure Alzheimer’s, similar to how a drug cocktail is needed to treat HIV.

Two research pursuits seem to hold the most promise—though both might need to be used in combination with each other, perhaps along with anti-amyloid approaches. The first is addressing a protein called tau. Tau causes tangles of material in the brain that clog it up, compounding the problems of beta amyloid. Getting rid of tau is looking more and more promising as part of a cocktail of approaches, says Kenneth Kosik, a professor of neuroscience, and co-director of the Neuroscience Research Institute at the University of California, Santa Barbara.

The second area focuses on inflammation. There’s some indication that an immune reaction—perhaps from something as seemingly benign as the microbes that cause cold sores or gum disease—could be a spark that launches a series of events that ultimately lead to an Alzheimer’s diagnosis. . .

Continue reading. There’s much more.

Written by LeisureGuy

22 August 2019 at 5:57 pm

A healthful high-antioxidant drink: Pink Juice with Green Foam

leave a comment »

And, it turns out, erythritol is even good for you:

Written by LeisureGuy

22 August 2019 at 3:10 pm

Interesting phytate fact

leave a comment »

I’m rereading How Not to Die, and I thought this passage was interesting:

Subsequent research has suggested that dietary prevention of cancer may involve something other than just fiber. For instance, colorectal cancer rates are higher in Denmark than in Finland,34 yet Danes consume slightly more dietary fiber than Finns.35 What other protective compounds might explain the low cancer rates among plant-based populations? Well, fiber isn’t the only thing found in whole plant foods that’s missing from processed and animal-based foods.

The answer might lie in natural compounds called phytates, which are found in the seeds of plants—in other words, in all whole grains, beans, nuts, and seeds. Phytates have been shown to detoxify excess iron in the body, which otherwise can generate a particularly harmful kind of free radical called hydroxyl radicals. 36 The standard American diet may therefore be a double whammy when it comes to colorectal cancer: Meat contains the type of iron (heme) particularly associated with colorectal cancer37, but lacks, as do refined plant foods, the phytates to extinguish these iron-forged free radicals.
>For many years, phytates were maligned as inhibitors of mineral absorption, which is why you might have heard advice to roast, sprout, or soak your nuts to get rid of the phytates. In theory, this would allow you to absorb more minerals, such as calcium. This belief stemmed from a series of laboratory experiments on puppies from 1949 that suggested that phytates had a bone-softening, anticalcifying effect,38 as well as from subsequent studies with similar findings on rats.39 But more recently, in light of actual human data, phtates’ image has undergone a complete makeover.40 Those who eat more high-phytate foods actually tend to have a greater bone mineral density,41 less bone loss, and fewer hip fractures.42 Phytates appear to protect bone in a manner similar to that of antiosteroporosis drugs like Fosamax,43 but without the risk of osteonecrosis (bone rot) of the jaw, a rare, potentially disffiguring side-effect associated with that class of drugs.44

Phytates may also help protect against colorectal cancer….

The numbers in the text identify footnotes that specify the studies on whose findings the statements are based.

Written by LeisureGuy

22 August 2019 at 1:45 pm

%d bloggers like this: