Health for life

Ahhh it was a good day today when I read this article... "Study raises questions about dietary fats and heart disease guidance".  Heres the scoop... researchers from the United States and Australia have recovered missing data from an old study from the 1970s.  The study, known as the Sydney Diet Heart Study, was a randomized controlled trial in which the participants were told to replace the saturated fats in their diets with polyunsaturated fats from vegetable oil.  The 458 subjects were all men between ages 30-59 who had recently had a coronary event, defined as either a heart attack or angina (1). 

Why was this data missing?  Who knows.  I cant find a good answer.  But had these results been available in the mid 1970s as they should have been, it may have changed the course of the dietary guidelines on fat intake.

Okay so we had two groups, both groups are coming off of either a heart attack or angina.  Let me break it down right quick...

Group 1:  Control group

• Given no dietary advice at all

Group 2:  Intervention group, given the following instructions...

• Reduce dietary saturated fat (animal fats) to under 10% of calories
• Reduce dietary cholesterol to less than 300 mg/day
• Increase polyunsaturated fats (from safflower oil) to 15% of calories

The participants diets were reported through a daily food diary, and they reported to the lab for testing 2-3x per year for several years.  Here are the results for all-cause death, cardiovascular disease, and coronary heart disease...


Here you can see the cumulative death rate over the course of 5 years of follow-up.  The data is essentially the same for all-cause, cardiovascular, and heart disease deaths.  Its also statistically significant and very, very clear.  Those in the intervention group, who reduced their saturated fat and cholesterol intake while increasing their polyunsaturated fat intake, fared worse.  In other words, the people eating more saturated fat and cholesterol lived longer, and they had a lower rate of heart disease.

This shouldnt come as a huge surprise if youre a reader of this here blog.  You know saturated fat is wrongly accused... and that vegetable oils are the devil.  Just further evidence here.  But theres something else thats interesting about this study:  the cholesterol levels.  The data is only available for 1 year of follow up, and I had to make this graph myself for your viewing pleasure.  Check it out...


Sorry about the colors... theyre actually the opposite of the graphs above and I hadnt realized it til now!  But the point is that the intervention group in red, the group eating more vegetable oils, lowered their total cholesterol nearly 40 points!!  They ended up at 243.9 mg/dl by the end of the first year.  The control group?  Well they lowered theirs a measly 15 points to 266.5 mg/dl.  Both began at the same level.  (There were no significant differences between groups in triglycerides, body mass index, or systolic or diastolic blood pressure at baseline or during follow-up.)

So based on this, you would assume that the intervention group would be better off, right?  But they werent.  They died far more often of heart disease than the control group did, and with lower cholesterol!  Lesson #1:  Arbitrarily lowering your cholesterol by any means necessary does not and will not lower your risk of heart disease!!!  Cholesterol is just a semi-accurate risk factor...  it is not the cause.  Theore I dont necessarily give two shits if your diet lowers your total cholesterol. 

But the worst part of all this?  Replacing saturated animal fats with unsaturated vegetable fats has been a cornerstone of mainstream dietary advice for the past 40 years.  I could cite any number of different sources here, like...

• The 2010 Dietary Guidelines:  "Americans should replace solid fats with oils." pg. 40 (2)
• The American Heart Association:  "Replacement of saturated fat and trans fat with monounsaturated fat and polyunsaturated fat might even help lower LDL cholesterol when eaten as part of a healthy diet." (3)
• The My Plate fats and oils info sheet I was forced to teach to teenagers last semester in my community rotation:  "Replacing saturated fats with unsaturated fats lowers your cholesterol and reduces your risk for heart disease."

I, for one, have had enough of this shit.  Its time this changes, and maybe this is the study to put it over the edge.  Saturated fat isnt killing us.  Vegetable oil is.  Eat real food.  Peace Im out.

When I was a teenager, I daydreamed of the bohemian artists life I would lead some day. I pictured my lover and I dining and drinking with friends in a Greenwich Village flat, speaking passionately of film and music and politics and theater and Art with a capital A. Smoke from our clove cigarettes swirled up to the sky light; sounds of laughter and genius tumbled out onto the sparkling city street.

My grown-up life is not quite the beatnik fantasy Id imagined, but its not as far off as I realized. Last week, CB and I shared a delicious meal with our friends M and R and their friends J and G. We spoke passionately of zombie movies and intellectual property law and world travel and SpiderMan: Turn Off the Dark. Beer swirled in glasses; the food was as brilliant as the company.

Our party was evenly split down food lines: three omnivores and three vegetarians. M prepared a meatstravaganza for the omnivores - Mario Batalis proscuitto-wrapped skirt steak flanked by pancetta. She also set out a delicious array of salads and vegetarian side dishes that could have fed twice as many.

I was tasked with the vegetarian entree, but something about my assignment made me nervous. Its rare that I cook for strangers, or that I make an "entree." Im more of a grain/bean/green vegetarian: one pot, three ingredients, one full belly. I wanted my dish to be special, so I knew I should make something Id made before.

I turned to Mark Bittmans Parsnip and Wheatberry Pie with Phyllo Crust, a variation of which Id vowed to never make again. Phyllo and I didnt get along very well that one time, but oh, its tasty and damn impressive. I would give it another go.

Against my better judgment, I stopped at the grocery on my way to Ms for ingredients: frozen phyllo dough, wheatberries, etc. Planning ahead is not my strong suit. Turns out wheatberries need an overnight soak and three hours to cook before edibility, so I made a last-minute adjustment: kasha.

In the vegetable aisle, I was seduced by the sweet potatoes and right to believe they would add a delightful sweetness to the nutty kasha and peppery parsnips.

Phyllo dough is labor intensive and decadent, by virtue of just how much butter (or oil) it takes to make it work. But oh Man Ray, its certainly worth the splurge on occasion. Frozen phyllo dough needs to be defrosted overnight in the rigerator (trust me). Those thin sheets of dough will tear if not fully thawed before handling.

And Mark Bittmans not kidding when he tells you youll need 1/2 cup of melted butter to lubricate 8 to 12 layers of pastry. I thought I could cut back on the fat, but my frugality just kept me running back and forth to the microwave.

But oh, those two hours of preparation and sweating over paper-thin sheets of dough were worth it. The pie was a smashing success. J and G were thrilled with our extravagant entree, and the omnis were just as impressed. M shared that she and R savored the lonely leftover slice the next day.

Light, buttery, and flaky, the delicate crust highlighted the earthy flavors of the filling, and the provolone cheese gave a pungent kick. Just a hint of thyme balanced the scales.

The filling was so delicious, I wanted to make the pie again immediately; but phyllo pie seems a bit out of reach for a Monday night supper. A couple of frozen whole wheat pie crusts saved the day, cutting prep time nearly in half. What took me two hours to prepare in phyllo took less than one episode of RuPauls Drag Race (45 minutes) with frozen pie crust from the market (or homemade, if youve got the energy or extra few minutes). I still had to defrost the suckers, but only enough to make a top crust out of a bottom, and that can be done while the rest of the prep is happening.

The work-a-day version came out looking a little more like a succubus than its light and flaky phyllo counterpart, but it tasted just as delicious, even sans butter and cheese. There was no savings in the calorie or fat departments, but this savory pie makes for a delicious departure from the quotidian. The sweet and nutty filling pairs beautifully with a hearty whole wheat crust and makes a terrific pot pie alternative.

Whether you wax philosophic with friends over layers of phyllo or catch up on your reality TV with pie dough, Sweet Potato, Parsnip and Kasha Pie will make you grateful for the dream youre living.

~~~~

If this recipe tips your canoe, swim on over to:

• Savory Squash Pie
• Kasha with Root Veg and Dill
• Vegetarian Shepherds Pie

~~~

Sweet Potato, Parsnip and Kasha Pie
adapted from How to Cook Everything Vegetarian by Mark Bittman
Serves 6


Filling:
1/2 cup kasha
1 1/2 cups vegetable stock
1/2 tablespoon butter or extra virgin olive oil
2 cups grated parsnips (about 8 ounces)
2 cups grated sweet potatoes (about 8 ounces)
1 shallot, coarsely chopped
6 cloves garlic, minced
1 tablespoon fresh thyme, chopped or 2 teaspoons dried thyme
salt and pepper to taste
1/2 cup provolone, grated (optional)

Phyllo Crust:
8 to 12 sheets phyllo dough, thawed overnight
7 tablespoons butter, melted or 1/2 cup (less 1 tablespoon) extra virgin olive oil

OR
Traditional Pie Crust:
2 whole wheat pie crusts, thawed

Instructions
Preparation:
Wash, peel, and grate sweet potatoes and parsnips. Chop garlic, shallot, and fresh thyme. For phyllo variation, lightly coat pie pan with oil, butter, or cooking spray.

1) Preheat oven to 350 degrees.

2) In a medium saucepan, bring vegetable stock to a boil. Stir in kasha, reduce heat, and simmer for about 20 minutes, until water is absorbed and grains are fluffy. Set aside.

3) Heat oil or butter in a large heavy-bottomed skillet. Add grated vegetables, shallot, garlic, salt, and pepper and cook for 10 to 15 minutes, stirring often. Add a few splashes of water if mixture sticks to bottom of pan.

4) Combine kasha, cooked vegetables, thyme, and optional cheese.

Eleganza Phyllo Dough Variation
5) Dampen clean tea towels or paper towels, enough to cover unrolled phyllo dough. Ring out so that they are just damp, not dripping wet. Unroll phyllo dough.

6) Peel up one sheet and place in greased pie plate. Cover unrolled sheets with damp toweling to keep from drying out. Baste phyllo pastry youve placed in pie plate with melted butter using a soft-bristled brush. Repeat four to five times, basting each layer and turning the sheets slightly as you go around.

7) Add filling to phyllo crust. Repeat step six with four to six sheets of phyllo dough to form the top crust. Fold up the edges and basted to seal.

8) Score top and bake for 30 to 40 minutes. Allow to cool before cutting. Serve with a green salad or sauteed greens and sparkling conversation.

Everyday Whole Wheat Crust Variation
5. Add filling to defrosted pie crust. Place second crust on top of filling, trim away excess, pinch edges together, and score top.

6. Bake for 30 to 40 minutes. Allow to cool before cutting. Serve with a green salad or sauteed greens and biting political discourse.

Approximate Calories, Fat, Fiber, Protein, and Price per Serving
Phyllo/Dairy Variation: 418 calories, 25g fat, 4.6g fiber, 11g protein, $.97
Whole Wheat Crust/Dairy-free Variation: 418 calories, 23g fat, 9.6g fiber, 8.5g protein, $.97

Calculations
1/2 cup kasha: 283.5 calories, 2g fat, 8.5g fiber, 9.5g protein, $0.46
1 1/2 cups vegetable stock: 15 calories, 1.5g fat, 0g fiber, 0g protein, $0.16
1/2 tablespoon butter: 70 calories, 7.5g fat, 0g fiber, 0.5g protein, $0.08
2 cups grated parsnips: 100 calories, 0g fat, 6g fiber, 3g protein, $0.36
2 cups grated sweet potatoes: 224 calories, 0g fat, 8g fiber, 4g protein, $0.68
1 shallot: 30 calories, 0g fat, 3g fiber, 2g protein, $0.20
6 cloves garlic: 24 calories, 0g fat, 0g fiber, 0g protein, $0.07
1 tablespoon fresh thyme: negligible calories, fat, fiber, protein, $.02
salt: negligible calories, fat, fiber, protein, $.02
pepper: negligible calories, fat, fiber, protein, $.02
1/2 cup provolone: 392 calories, 28g fat, 0g fiber, 28g protein, $1.48
8 sheets phyllo dough: 392 calories, 4g fat, 2g fiber, 12g protein, $1.84
7 tablespoons butter: 980 calories, 105g fat, 0g fiber, 7g protein, $1.05
OR
2 whole wheat pie crusts: 1760 calories, 128g fat, 32g fiber, 32g protein, $4.39
TOTALS (Phyllo/Cheese Variation): 2510.5 calories, 148g fat, 27.5g fiber, 66g protein, $5.82
TOTALS (Whole Wheat Crust/Dairy-free Variation): 2506.5 calories, 139g fat, 57.5g fiber, 51g protein, $5.84
PER SERVING (TOTALS/6): 418 calories, 25g fat, 4.6g fiber, 11g protein, $.97
PER SERVING (TOTALS/6): 418 calories, 23g fat, 9.6g fiber, 8.5g protein, $.97

Research details published in the Molecular Nutrition and Food Research journal explains the potent mechanism exhibited by cruciferous vegetables such as broccoli and cauliflower to ameliorate developing cancer cells. The active photochemical known as sulforaphane targets prostate and other hormone dependent cancer lines and leaves normal healthy cells unaffected.

A study recently published in Social Indicators Research (Blanchflower, Oswald and Stewart-Brown 2012) investigated the relationship between fruit and vegetable consumption and mental health. The study drew upon three robust, representative, cross-sectional studies of random samples of adults in three UK countries; England, Scotland, and Wales. Each of these surveys gathered self-reported intake data, measured in portions of fruit and vegetables of up to eight or more a day. Most surveys stop at the recommended five or more. The study also gathered data on seven different measures of mental health, from mental wellbeing (WEMWBS) through mental illness (GHQ-12), life satisfaction, happiness, nervousness and downheartedness.

Together these surveys captured information from more than 80,000 people, taking account of a wide range of other potential explanatory factors such as age, sex, ethnic group, socioeconomic and educational circumstances; and other lifestyle factors, such as smoking. They show a remarkably monotonic dose-response relationship between mental health and the number of portions of fruit and vegetables consumed. That is, the more fruit and vegetables consumed, the greater the mental wellbeing. In models based on indicators of positive mental health (WEMWBS, Life Satisfaction and Happiness) the corresponding coefficients continued to increase by up to seven or more portions of fruit and vegetables. In models based on mental health problems (GHQ-12, nervousness, feeling downhearted) they increased by up to five or more.


A strong and consistent dose-response relationship, as shown in these studies, acts as evidence that fruit and vegetable consumption is influencing mental health. Yet, the possibility remains that we could just be documenting a simple correlation; people with better mental health tend to look after themselves – by eating more fruit and vegetables – than those with worse mental health.

Complete article

UC San Francisco-led study finds consuming olive oil and nuts may improve survival

Men with prostate cancer may significantly improve their survival chances with a simple change in their diet, a new study led by UC San Francisco has found.

By substituting healthy vegetable fats – such as olive and canola oils, nuts, seeds and avocados – for animal fats and carbohydrates, men with the disease had a markedly lower risk of developing lethal prostate cancer and dying from other causes, according to the study.

The research, involving nearly 4,600 men with non-metastatic prostate cancer, could help with the development of dietary guidelines for men with the disease. While prostate cancer affects millions of men around the world, little is known about the relationship between patients diets following their diagnosis and progression of the disease.

The study will be published online on Monday, June 10, 2013, in JAMA Internal Medicine.

"Consumption of healthy oils and nuts increases plasma antioxidants and reduces insulin and inflammation, which may deter prostate cancer progression," said lead author Erin L. Richman, ScD, a post-doctoral scholar in the UCSF Department of Epidemiology and Biostatistics.

"The beneficial effects of unsaturated fats and harmful effects of saturated and trans fats on cardiovascular health are well known," Richman said. "Now our research has shown additional potential benefits of consuming unsaturated fats among men with prostate cancer."

Nearly 2.5 million men in the United States currently live with prostate cancer and another quarter-million men are expected to be diagnosed this year. One in six men in the U.S. will be diagnosed with the disease during their lifetime.

In recent years, evidence has indicated that diet might be an important way for men with prostate cancer to take an active role in determining their disease outcome and overall health. Research on advanced prostate cancer has suggested that fat intake may be relevant to disease progression, but this is the first study to examine fat consumption post-diagnosis in relation to risk of lethal prostate cancer and overall survival.

The new paper analyzed intake of saturated, monounsaturated, polyunsaturated and trans fats as well as fats from animal and vegetable sources.

The data were derived from the Health Professionals Follow-up Study, which began in 1986 and is sponsored by the Harvard School of Public Health and is funded by the National Cancer Institute.

The fat intake study involved 4,577 men who had been diagnosed with non-metastatic prostate cancer between 1986 and 2010. During the study timeframe, 1,064 men died, primarily from cardiovascular disease (31 percent), prostate cancer (21 percent) and other cancers (nearly 21 percent).

The authors uncovered a striking benefit: Men who replaced 10 percent of their total daily calories from carbohydrates with healthy vegetable fats had a 29 percent lower risk of developing lethal prostate cancer and a 26 percent lower risk of dying from all causes.

Adding a single serving of oil-based dressing a day (one tablespoon) was associated with a 29 percent lower risk of lethal prostate cancer and a 13 percent lower risk of death, the authors found. And adding one serving of nuts a day (one ounce) was associated with an 18 percent lower risk of lethal prostate cancer and an 11 percent lower risk of death.

The study adjusted for factors such as age, types of medical treatment, body mass index, smoking, exercise and other dietary factors, elevated blood pressure, cholesterol at the time of prostate cancer diagnosis and other health conditions. The researchers say further research is needed on the potential benefits of healthy fats among prostate cancer patients.

"Overall, our findings support counseling men with prostate cancer to follow a heart-healthy diet in which carbohydrate calories are replaced with unsaturated oils and nuts to reduce the risk of all-cause mortality," said Erin Richman, the first author.

Today on Serious Eats, Marinated Mushroom Salad, another fine entry in our No-Cook pantheon of goodness.

As a break from talking about A) how hot it is, B) how much we’re perspiring, and C) how it’s currently possible to cook tuna on the streets of NYC, I’m going to talk about D) television. Yay!

(This isn’t meant to detract from today’s recipe – a stunningly easy, very tasty no-cook red pepper and white bean wrap. I’m just feeling punchy.)

I tend not to watch a lot of TV, but it’s a good time when the mood strikes. Since we don’t get cable, we rent Netflix DVDs and take in a few episodes of one show in a single evening. It’s kind of like watching a really long, really good movie over a few nights. It’s how we discovered both Friday Night Lights and Mad Men, which we now quote constantly, to the detriment of actual original language.

Anyway, for kicks, I thought I’d compile my top ten single TV episodes, ever. In history. Of America. Readers, do you agree with any of them? What are your favorites? The comment section is wide open. I think this’ll be a good one.

(Needless to say, there are spoilers ahead. Read with caution. Oh, and try the wraps. They’re good.)

1) The Sopranos – “Long Term Parking”
I am of the opinion that this is the greatest hour of television ever made, and it’s 99% due to Drea de Matteo’s performance as Adriana La Cerva, the FBI-informant girlfriend of gangster Christopher Moltisanti. (She won an Emmy for her troubles.) There’s one scene in which she appears to be escaping from certain death, only it turns out to be a dream, and I think I stopped breathing for about 20 minutes. Sopranos fans, you know what I’m talking about.

2) Six Feet Under – “Finale”
You know how super solid shows seem to mess up their series finales? (See: Seinfeld, The Sopranos, etc.) Totally not the case with SFU. They wrapped it with a pitch-perfect montage that echoed a major plot device within the show, and made me openly weep for about four days straight.

3) Roseanne – “War and Peace”
Sullen, smart, and just trying to navigate adolescence, Darlene Conner was my hero growing up. This episode, she bails her father out of jail after he decks her aunt’s abusive boyfriend. Sara Gilbert kills it. (Other Roseanne contenders: “A Stash From the Past” and the one where Jackie and Roseanne’s dad dies, if only for this scene. Man, Laurie Metcalf is the best.)

4) The Office – “Casino Night”
Yeah, there’s the whole PB&J scene at the end, which catapults this season finale into the canon. But it’s what comes before that makes this Season 2 episode truly outstanding. Every character, from Creed to Bob Vance, have wonderful scenes. Steve Carell/Michael Scott anchors the whole shebang with the funniest imagined love triangle, evah.

5) Friday Night Lights – “The Son”
Why isn’t anyone watching this show? EVERYONE should be watching this show, if only to see Zach Gilford’s portrayal of Matt Saracen, the put-upon second-string quarterback who deals with indignity after indignity with the patience of Job. Here, Matt confronts the death of his dad with heartbreaking confusion and characteristic sacrifice.

6 & 7) The Simpsons – “HOMR”/”Treehouse of Horror IV”
Man, it’s so hard to pick just one. So here are two. The first is largely about the relationship between Lisa and Homer, which always guarantees a good plot. The second is, IMHO, the best of the show’s Halloween episodes, not least because of the hilarious Dracula parody. (“Oh, Lisa! You and your stories! ‘Dad, Bart is a vampire.’ ‘Beer kills brain cells.’ Now, lets get back to that... building thingy... where our beds and T.V... is.”

8) Friends – “The One With the Embryos”
While the first three seasons produced some classic television, Friends really started firing on all cylinders in Season 4. Phoebe was still a sweetheart, Ross had not yet become a shrill drip, and even Monica had moments of hilarity. This episode, in which the girls engage the boys in an all-out trivia war, is the best of the whole series. Miss Chanandler Bong agrees.

9) The Wire – “Misgivings”
A shockingly violent act committed by Chris and Snoop (the scariest henchman and henchwoman in all of television) binds Michael forever to Marlo’s organization. Really, all of Season 4 is exemplary TV, but few include such an obvious turning point for one of the major characters. Horrifying and riveting.

10) Mad Men – “Guy Walks Into an Advertising Agency”
Aesthetically, it’s easy to like Mad Men. The people, clothing, and sets are all meticulously gorgeous. Emotionally, it takes a little longer to engage. I wasn’t fully in until this episode of Season 3, in which a dippy secretary runs over a bigwig’s foot with a lawnmower at the office. High stakes, personal connections, and hilarious dialogue make it the best in the series.

HONORABLE MENTIONS
Community – Paintball episode
Undeclared – the one with the dolphin noises
Planet Earth – the one where the shark eats the seal in one bite

Readers, what about you?

~~~

If you would like this recipe in your stomach, you might also quite enjoy ingesting:

• Chickpea Salad
• Daikon (Jicama) Mango Slaw
• Tomato and Avocado Salsa

~~~

White Bean and Roasted Red Pepper Vegetable Wraps with Spinach
Serves 6.
Adapted from Supermarket Vegan.


1 (15-ounce) can white beans, rinsed and drained
1 (7-ounce) jar roasted red peppers, drained thoroughly
1 or 2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 medium-large clove garlic, minced
1/2 teaspoon salt
Freshly ground black pepper, to taste
6 8-to-10 inch flour tortillas
A few handfuls baby spinach

1) Combine beans, peppers, lemon juice, olive oil, garlic, salt, and pepper in a food processor. Puree.

2) Divide the mixture amongst the tortillas (about 1/4 to 1/3 cup each). Spread, leaving a 1-inch border around the edges of each one. Add a few spinach leaves to each.

3) Roll ‘em up.

4) Cover and refrigerate at least 30 minutes. Serve cold.

Approximate Calories, Fat, Fiber, Protein, and Price Per Serving
218 calories, 5.5 g fat, 4.8 g fiber, 8.7 g protein, $0.76

Note: My (Tropical brand) tortillas come in at only 100 calories each. Your calculations may vary, depending on your wraps.

Calculations
1 (15-ounce) can white beans: 536 calories, 1.4 g fat, 22 g fiber, 33.3 g protein $0.89
1 (7-ounce) jar roasted red peppers: 35 calories, 0 g fat, 0 g fiber, 0 g protein, $1.39
1 or 2 tablespoons fresh lemon juice: 6 calories, 0 g fat, 0.1 g fiber, 0.1 g protein, $0.50
1 tablespoon extra virgin olive oil: 119 calories, 13.5 g fat, 0 g fiber, 0 g protein, $0.12
1 medium-large clove garlic: 4 calories, 0 g fat, 0.1 g fiber, 0.2 g protein, $0.05
1/2 teaspoon salt: negligible calories, fat, fiber, and protein, $0.01
Freshly ground black pepper, to taste: negligible calories, fat, fiber, and protein, $0.01
6 8-to-10 inch flour tortillas: 600 calories, 18 g fat, 6 g fiber, 18 g protein, $1.07
A few handfuls baby spinach: 6 calories, 0 g fat, 0.7 g fiber, 0.3 g protein, $0.50
TOTAL: 1306 calories, 32.9 g fat, 28.9 g fiber, 51.9 g protein, $4.54
PER SERVING: 218 calories, 5.5 g fat, 4.8 g fiber, 8.7 g protein, $0.76