Nutella Chocolate Cake with Cranberries and Pomegranates

My fondness for chocolate often allures me to use it in manifold recipes.Nutella Chocolate Cake with rubied pomegranates and cranberry filling is my best snappy chocolate cake recipe with the flavors of the season.Its also low in sugar and needs no butter to make it better.

(I made the cake in a loaf pan,halved it after baking ,slathered with cranberry filling and trimmed to give a hexagonal shape.This cake serves 3 chocoholic.)
Ingredients
For the cake
1/2 cup All purpose flour
1/2 cup fine ground whole wheat flour
3/4 cup unsweetened Organic Cocoa powder
1/4 teaspoon baking soda
3/4 teaspoon Baking powder
1/4 cup firm packed brown sugar
1/4 teaspoon salt
1/2 cup vegetable oil
1 large Organic Eggs.
1 teaspoon Pure Vanilla Extract
2 tablespoon Nutella
For cranberry filling
1/2 cup cranberries
1/4 cup water.

Method
To make the cranberry filling,reduce the cranberries with water until tender about 15 minutes;process to a smooth paste for the filling.
Preheat Oven to 350F and grease a loaf pan with butter.
Sift all the dry ingredients(flour and powders) in large mixing bowl.
In another mixing bowl whisk together oil and sugar until creamy. Crack the egg and whisk some more and stir in vanilla.
Now combine wet and dry mixtures. Pour in the baking pan and set in the oven for about 30 minutes until toothpick inserted comes out clean.
Let cool for at least 2 hours on a rack. using a table knife loose the edges of the cake and flip in a plate. Halve it ,trim sides(if desired) to give a snazzy hexagonal shape ,slather one halve with cranberry filling and top with the other half .Garnish with little more cranberry filling in the center and sprinkle the pomegranate to give a jeweled rubied bedazzled look to the cake.

This is my entry for Ultimate Chocolate Cake Challenge,hosted by Not Quite Nigella.

This cake is also in Cooking Club Challenge hosted by Cheri of Fabulous foods.

I'm also sending this Original recipe to lore's Culinarty Original Recipes.

Update:
The ruby studded Nutella chocolate cake is the winner! Thanks to Lorraine for the contest and the viewers who voted for the cake.

Polyunsaturated Fat Intake: Effects on the Heart and Brain

I'm revisiting the topic of the omega-6/omega-3 balance and total polyunsaturated fat (PUFA) intake because of some interesting studies I've gotten a hold of lately (thanks Robert). Two of the studies are in pigs, which I feel are a decent model organism for studying the effect of diet on health as it relates to humans. Pigs are omnivorous (although more slanted toward plant foods), have a similar digestive system to humans (although sturdier), are of similar size and fat composition to humans, and have been eating grains for about the same amount of time as humans.

In the last post on the omega-6/omega-3 balance, I came to the conclusion that a roughly balanced but relatively low intake of omega-6 and omega-3 fats is consistent with the diets of healthy non-industrial cultures. There were a few cultures that had a fairly high long-chain omega-3 intake from seafood (10% of calories), but none ate much omega-6.

The first study explores the effect of omega-6 and omega-3 fats on heart function. Dr. Sheila Innis and her group fed young male pigs three different diets:

1. An unbalanced, low PUFA diet. Pig chow with 1.2% linoleic acid (LA; the main omega-6 plant fat) and 0.06% alpha linolenic acid (ALA; the main omega-3 plant fat).
   
2. A balanced, low PUFA diet. Pig chow with 1.4% LA and 1.2% ALA.
3. An unbalanced, but better-than-average, "modern diet". Pig chow with 11.6% LA and 1.2% ALA.

After 30 days, they took a look at the pigs' hearts. Pigs from the first and third (unbalanced) groups contained more "pro-inflammatory" fats (arachidonic acid; AA) and less "anti-inflammatory" fats (EPA and DHA) than the second group. The first and third groups also experienced an excessive activation of "pro-inflammatory" proteins, such as COX-2, the enzyme inhibited by aspirin, ibuprofen and other NSAIDs.

The most striking finding of all was the difference in lipid peroxidation between groups. Lipid peroxidation is a measure of oxidative damage to cellular fats. In the balanced diet hearts, peroxidation was half the level found in the first group, and one-third the level found in the third group! This shows that omega-3 fats exert a powerful anti-oxidant effect that can be more than counteracted by excessive omega-6. Nitrosative stress, another type of damage, tracked with n-6 intake regardless of n-3, with the third group almost tripling the first two. I think this result is highly relevant to the long-term development of cardiac problems, and perhaps cardiovascular disease in general.

In another study with the same lead author Sanjoy Ghosh, rats fed a diet enriched in omega-6 from sunflower oil showed an increase in nitrosative damage, damage to mitochondrial DNA, and a decrease in maximum cardiac work capacity (i.e., their hearts were weaker). This is consistent with the previous study and shows that the mammalian heart does not like too much omega-6! The amount of sunflower oil these rats were eating (20% food by weight) is not far off from the amount of industrial oil the average American eats.

A third paper by Dr. Sheila Innis' group studied the effect of the omega-6 : omega-3 balance on the brain fat composition of pigs, and the development of neurons in vitro (in a culture dish). There were four diets, the first three similar to those in the first study:

1. Deficient. 1.2% LA and 0.05% ALA.
2. Contemporary. 10.7% LA and 1.1% ALA.
   
3. Evolutionary. 1.2% LA and 1.1% ALA.
4. Supplemented. The contemporary diet plus 0.3% AA and 0.3% DHA.

The first thing they looked at was the ability of the animals to convert ALA to DHA and concentrate it in the brain. DHA is critical for brain and eye development and maintenance. The evolutionary diet was most effective at putting DHA in the brain, with the supplemented diet a close second and the other three lagging behind. The evolutionary diet was the only one capable of elevating EPA, another important fatty acid derived from ALA. If typical fish oil rather than isolated DHA and AA had been given as the supplement, that may not have been the case. Overall, the fatty acid composition of the brain was quite different in the evolutionary group than the other three groups, which will certainly translate into a variety of effects on brain function.

The researchers then cultured neurons and showed that they require DHA to develop properly in culture, and that long-chain omega-6 fats are a poor substitute. Overall, the paper shows that the modern diet causes a major fatty acid imbalance in the brain, which is expected to lead to developmental problems and probably others as well. This can be partially corrected by supplementing with fish oil.

Together, these studies are a small glimpse of the countless effects we are having on every organ system, by eating fats that are unfamiliar to our pre-industrial bodies. In the next post, I'll put this information into the context of the modern human diet.

Polyunsaturated Fat Intake: Effects on the Heart and Brain

I'm revisiting the topic of the omega-6/omega-3 balance and total polyunsaturated fat (PUFA) intake because of some interesting studies I've gotten a hold of lately (thanks Robert). Two of the studies are in pigs, which I feel are a decent model organism for studying the effect of diet on health as it relates to humans. Pigs are omnivorous (although more slanted toward plant foods), have a similar digestive system to humans (although sturdier), are of similar size and fat composition to humans, and have been eating grains for about the same amount of time as humans.

In the last post on the omega-6/omega-3 balance, I came to the conclusion that a roughly balanced but relatively low intake of omega-6 and omega-3 fats is consistent with the diets of healthy non-industrial cultures. There were a few cultures that had a fairly high long-chain omega-3 intake from seafood (10% of calories), but none ate much omega-6.

The first study explores the effect of omega-6 and omega-3 fats on heart function. Dr. Sheila Innis and her group fed young male pigs three different diets:

1. An unbalanced, low PUFA diet. Pig chow with 1.2% linoleic acid (LA; the main omega-6 plant fat) and 0.06% alpha linolenic acid (ALA; the main omega-3 plant fat).
   
2. A balanced, low PUFA diet. Pig chow with 1.4% LA and 1.2% ALA.
3. An unbalanced, but better-than-average, "modern diet". Pig chow with 11.6% LA and 1.2% ALA.

After 30 days, they took a look at the pigs' hearts. Pigs from the first and third (unbalanced) groups contained more "pro-inflammatory" fats (arachidonic acid; AA) and less "anti-inflammatory" fats (EPA and DHA) than the second group. The first and third groups also experienced an excessive activation of "pro-inflammatory" proteins, such as COX-2, the enzyme inhibited by aspirin, ibuprofen and other NSAIDs.

The most striking finding of all was the difference in lipid peroxidation between groups. Lipid peroxidation is a measure of oxidative damage to cellular fats. In the balanced diet hearts, peroxidation was half the level found in the first group, and one-third the level found in the third group! This shows that omega-3 fats exert a powerful anti-oxidant effect that can be more than counteracted by excessive omega-6. Nitrosative stress, another type of damage, tracked with n-6 intake regardless of n-3, with the third group almost tripling the first two. I think this result is highly relevant to the long-term development of cardiac problems, and perhaps cardiovascular disease in general.

In another study with the same lead author Sanjoy Ghosh, rats fed a diet enriched in omega-6 from sunflower oil showed an increase in nitrosative damage, damage to mitochondrial DNA, and a decrease in maximum cardiac work capacity (i.e., their hearts were weaker). This is consistent with the previous study and shows that the mammalian heart does not like too much omega-6! The amount of sunflower oil these rats were eating (20% food by weight) is not far off from the amount of industrial oil the average American eats.

A third paper by Dr. Sheila Innis' group studied the effect of the omega-6 : omega-3 balance on the brain fat composition of pigs, and the development of neurons in vitro (in a culture dish). There were four diets, the first three similar to those in the first study:

1. Deficient. 1.2% LA and 0.05% ALA.
2. Contemporary. 10.7% LA and 1.1% ALA.
   
3. Evolutionary. 1.2% LA and 1.1% ALA.
4. Supplemented. The contemporary diet plus 0.3% AA and 0.3% DHA.

The first thing they looked at was the ability of the animals to convert ALA to DHA and concentrate it in the brain. DHA is critical for brain and eye development and maintenance. The evolutionary diet was most effective at putting DHA in the brain, with the supplemented diet a close second and the other three lagging behind. The evolutionary diet was the only one capable of elevating EPA, another important fatty acid derived from ALA. If typical fish oil rather than isolated DHA and AA had been given as the supplement, that may not have been the case. Overall, the fatty acid composition of the brain was quite different in the evolutionary group than the other three groups, which will certainly translate into a variety of effects on brain function.

The researchers then cultured neurons and showed that they require DHA to develop properly in culture, and that long-chain omega-6 fats are a poor substitute. Overall, the paper shows that the modern diet causes a major fatty acid imbalance in the brain, which is expected to lead to developmental problems and probably others as well. This can be partially corrected by supplementing with fish oil.

Together, these studies are a small glimpse of the countless effects we are having on every organ system, by eating fats that are unfamiliar to our pre-industrial bodies. In the next post, I'll put this information into the context of the modern human diet.

Polyunsaturated Fat Intake: Effects on the Heart and Brain

I'm revisiting the topic of the omega-6/omega-3 balance and total polyunsaturated fat (PUFA) intake because of some interesting studies I've gotten a hold of lately (thanks Robert). Two of the studies are in pigs, which I feel are a decent model organism for studying the effect of diet on health as it relates to humans. Pigs are omnivorous (although more slanted toward plant foods), have a similar digestive system to humans (although sturdier), are of similar size and fat composition to humans, and have been eating grains for about the same amount of time as humans.

In the last post on the omega-6/omega-3 balance, I came to the conclusion that a roughly balanced but relatively low intake of omega-6 and omega-3 fats is consistent with the diets of healthy non-industrial cultures. There were a few cultures that had a fairly high long-chain omega-3 intake from seafood (10% of calories), but none ate much omega-6.

The first study explores the effect of omega-6 and omega-3 fats on heart function. Dr. Sheila Innis and her group fed young male pigs three different diets:

1. An unbalanced, low PUFA diet. Pig chow with 1.2% linoleic acid (LA; the main omega-6 plant fat) and 0.06% alpha linolenic acid (ALA; the main omega-3 plant fat).
   
2. A balanced, low PUFA diet. Pig chow with 1.4% LA and 1.2% ALA.
3. An unbalanced, but better-than-average, "modern diet". Pig chow with 11.6% LA and 1.2% ALA.

After 30 days, they took a look at the pigs' hearts. Pigs from the first and third (unbalanced) groups contained more "pro-inflammatory" fats (arachidonic acid; AA) and less "anti-inflammatory" fats (EPA and DHA) than the second group. The first and third groups also experienced an excessive activation of "pro-inflammatory" proteins, such as COX-2, the enzyme inhibited by aspirin, ibuprofen and other NSAIDs.

The most striking finding of all was the difference in lipid peroxidation between groups. Lipid peroxidation is a measure of oxidative damage to cellular fats. In the balanced diet hearts, peroxidation was half the level found in the first group, and one-third the level found in the third group! This shows that omega-3 fats exert a powerful anti-oxidant effect that can be more than counteracted by excessive omega-6. Nitrosative stress, another type of damage, tracked with n-6 intake regardless of n-3, with the third group almost tripling the first two. I think this result is highly relevant to the long-term development of cardiac problems, and perhaps cardiovascular disease in general.

In another study with the same lead author Sanjoy Ghosh, rats fed a diet enriched in omega-6 from sunflower oil showed an increase in nitrosative damage, damage to mitochondrial DNA, and a decrease in maximum cardiac work capacity (i.e., their hearts were weaker). This is consistent with the previous study and shows that the mammalian heart does not like too much omega-6! The amount of sunflower oil these rats were eating (20% food by weight) is not far off from the amount of industrial oil the average American eats.

A third paper by Dr. Sheila Innis' group studied the effect of the omega-6 : omega-3 balance on the brain fat composition of pigs, and the development of neurons in vitro (in a culture dish). There were four diets, the first three similar to those in the first study:

1. Deficient. 1.2% LA and 0.05% ALA.
2. Contemporary. 10.7% LA and 1.1% ALA.
   
3. Evolutionary. 1.2% LA and 1.1% ALA.
4. Supplemented. The contemporary diet plus 0.3% AA and 0.3% DHA.

The first thing they looked at was the ability of the animals to convert ALA to DHA and concentrate it in the brain. DHA is critical for brain and eye development and maintenance. The evolutionary diet was most effective at putting DHA in the brain, with the supplemented diet a close second and the other three lagging behind. The evolutionary diet was the only one capable of elevating EPA, another important fatty acid derived from ALA. If typical fish oil rather than isolated DHA and AA had been given as the supplement, that may not have been the case. Overall, the fatty acid composition of the brain was quite different in the evolutionary group than the other three groups, which will certainly translate into a variety of effects on brain function.

The researchers then cultured neurons and showed that they require DHA to develop properly in culture, and that long-chain omega-6 fats are a poor substitute. Overall, the paper shows that the modern diet causes a major fatty acid imbalance in the brain, which is expected to lead to developmental problems and probably others as well. This can be partially corrected by supplementing with fish oil.

Together, these studies are a small glimpse of the countless effects we are having on every organ system, by eating fats that are unfamiliar to our pre-industrial bodies. In the next post, I'll put this information into the context of the modern human diet.

Polyunsaturated Fat Intake: Effects on the Heart and Brain

I'm revisiting the topic of the omega-6/omega-3 balance and total polyunsaturated fat (PUFA) intake because of some interesting studies I've gotten a hold of lately (thanks Robert). Two of the studies are in pigs, which I feel are a decent model organism for studying the effect of diet on health as it relates to humans. Pigs are omnivorous (although more slanted toward plant foods), have a similar digestive system to humans (although sturdier), are of similar size and fat composition to humans, and have been eating grains for about the same amount of time as humans.

In the last post on the omega-6/omega-3 balance, I came to the conclusion that a roughly balanced but relatively low intake of omega-6 and omega-3 fats is consistent with the diets of healthy non-industrial cultures. There were a few cultures that had a fairly high long-chain omega-3 intake from seafood (10% of calories), but none ate much omega-6.

The first study explores the effect of omega-6 and omega-3 fats on heart function. Dr. Sheila Innis and her group fed young male pigs three different diets:

1. An unbalanced, low PUFA diet. Pig chow with 1.2% linoleic acid (LA; the main omega-6 plant fat) and 0.06% alpha linolenic acid (ALA; the main omega-3 plant fat).
   
2. A balanced, low PUFA diet. Pig chow with 1.4% LA and 1.2% ALA.
3. An unbalanced, but better-than-average, "modern diet". Pig chow with 11.6% LA and 1.2% ALA.

After 30 days, they took a look at the pigs' hearts. Pigs from the first and third (unbalanced) groups contained more "pro-inflammatory" fats (arachidonic acid; AA) and less "anti-inflammatory" fats (EPA and DHA) than the second group. The first and third groups also experienced an excessive activation of "pro-inflammatory" proteins, such as COX-2, the enzyme inhibited by aspirin, ibuprofen and other NSAIDs.

The most striking finding of all was the difference in lipid peroxidation between groups. Lipid peroxidation is a measure of oxidative damage to cellular fats. In the balanced diet hearts, peroxidation was half the level found in the first group, and one-third the level found in the third group! This shows that omega-3 fats exert a powerful anti-oxidant effect that can be more than counteracted by excessive omega-6. Nitrosative stress, another type of damage, tracked with n-6 intake regardless of n-3, with the third group almost tripling the first two. I think this result is highly relevant to the long-term development of cardiac problems, and perhaps cardiovascular disease in general.

In another study with the same lead author Sanjoy Ghosh, rats fed a diet enriched in omega-6 from sunflower oil showed an increase in nitrosative damage, damage to mitochondrial DNA, and a decrease in maximum cardiac work capacity (i.e., their hearts were weaker). This is consistent with the previous study and shows that the mammalian heart does not like too much omega-6! The amount of sunflower oil these rats were eating (20% food by weight) is not far off from the amount of industrial oil the average American eats.

A third paper by Dr. Sheila Innis' group studied the effect of the omega-6 : omega-3 balance on the brain fat composition of pigs, and the development of neurons in vitro (in a culture dish). There were four diets, the first three similar to those in the first study:

1. Deficient. 1.2% LA and 0.05% ALA.
2. Contemporary. 10.7% LA and 1.1% ALA.
   
3. Evolutionary. 1.2% LA and 1.1% ALA.
4. Supplemented. The contemporary diet plus 0.3% AA and 0.3% DHA.

The first thing they looked at was the ability of the animals to convert ALA to DHA and concentrate it in the brain. DHA is critical for brain and eye development and maintenance. The evolutionary diet was most effective at putting DHA in the brain, with the supplemented diet a close second and the other three lagging behind. The evolutionary diet was the only one capable of elevating EPA, another important fatty acid derived from ALA. If typical fish oil rather than isolated DHA and AA had been given as the supplement, that may not have been the case. Overall, the fatty acid composition of the brain was quite different in the evolutionary group than the other three groups, which will certainly translate into a variety of effects on brain function.

The researchers then cultured neurons and showed that they require DHA to develop properly in culture, and that long-chain omega-6 fats are a poor substitute. Overall, the paper shows that the modern diet causes a major fatty acid imbalance in the brain, which is expected to lead to developmental problems and probably others as well. This can be partially corrected by supplementing with fish oil.

Together, these studies are a small glimpse of the countless effects we are having on every organ system, by eating fats that are unfamiliar to our pre-industrial bodies. In the next post, I'll put this information into the context of the modern human diet.

Broccoli Rice Casserole

I'm always looking for ways to use my left over rice. Casseroles is got to be one delicious dish with left over rice ;along with broccoli.I guess mentioned many times in my posts about broccoli's health benefits,I don't mind saying it again,its one the best anti-cancer foods ,good for over all health.I use broccoli more often than any other veggie,in omelets,in curries,flavorful rice ,breads and soups.Working on a dessert recipe with broccoli..any ideas?

Ingredients
2 cups broccoli florets
2 cups cooked rice(left over rice will also do,I used some left over lentil rice,reason the hues of yellow in my casserole))
1 big clove garlic,chopped
1/2 a small onion,finely chopped
1 tablespoon unsalted butter
2 tablespoon extra virgin olive oil
2 tablespoon chopped fresh herbs like thyme or cilantro or parsley
1 teaspoon salt
1/2 teaspoon fresh ground pepper or 1/2 teaspoon chilly powder
1 cup Organic Whole Milk
1 1/2 cups chicken broth or vegetable broth or water
1 tablespoon cornstarch dissolved in 2 tablespoon water
1 slice whole bread slice,processed to crumbs for topping[or use 1/4 cup store bought bread crumbs] OR 1/2 a cup low fat cheese
Method
Preheat Oven to 350F.
Heat oil in a saucepan and add the butter,when melted add the garlic and chopped onions.saute for a minute ,then add the broccoli and season with salt and pepper.Saute for 2 more minutes before adding the broth and milk,simmer until broccoli is tender about 8 minutes.Stir in cornstarch and simmer another 5 minutes.
Turn off the heat and combine the mixture with rice.Transfer in a baking dish and bake for about 25 minutes.Sprinkle with bread crumbs or cheese and bake for another 10 minutes until bubbly and lightly brown on the top.Serve warm .


Broccoli Rice Casserole is my entry Weekend Wokking ,November's ingredient is Broccoli,hosting WW this month is Wiffy of Noob cook

My first Daring Baker's Challenge - Caramel Cake with Caramelized Butter Frosting

With holiday season around the corner the creamy sugar-high Caramel Cake with Caramelized Butter Frosting(courtesy of Shuna Fish Lydon) was the befitting pick of the month.The daring hosts for November are Dolores of Culinary Curiosity along with Alex of Blondie Brownie, Jenny of Foray into Food .
Being a low-fat and low-sugar health nut,I reduced the fat and sugar were ever possible in the recipe while preserving the moisture and sweetness of the cake.I had used caramel syrup before while making flan ,hence I could make that easily with no mistakes. I limited the buttery frosting to just one part of the cake. I sliced out the center of the cake and frosted only that part,the rest was for our snacking with jam or jelly.The best part was topping with cake with silvered almonds ,chocolate shavings and bits of caramel.I was pretty satisfied with the result ,the cake was lightly sweet ,moist with thin layer of cream and hint of caramel flavor.

EQUIPMENT: For Cake/Icing: Stand mixer with paddle attachment (or use a hand mixer, or mix the old-fashioned way), 9-inch cake pan (or whatever size/shape you choose), cookie sheet or sheet pan, stainless steel saucepan, pastry brush, whisk, sieve.
RECIPE SOURCE
Caramel Cake with Caramelized Butter Frosting courtesy of Shuna Fish Lydon , as published on Bay Area Bites .

If you’re looking for additional guidance on the cake, Shuna’s got some great information posted here as well and here .

CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING

10 Tablespoons unsalted butter at room temperature[I used about 6 tablespoon]
1 1/4 Cups granulated sugar[excluded the extra sugar]
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperature
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature[added 1 cup extra to compensated the excluded sugar and butter]

Method
Preheat oven to 350F

Butter one tall (2 – 2.5 inch deep) 9-inch cake pan.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.

Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.

Sift flour and baking powder.

Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}

Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.

Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.

Cake will keep for three days outside of the refrigerator.

CARAMEL SYRUP

2 cups sugar
1/2 cup water
1 cup water (for "stopping" the caramelization process)
In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.

When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.

Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}

Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

CARAMELIZED BUTTER FROSTING

12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream[I used whole milk instead]
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste

Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.

Pour cooled brown butter into mixer bowl.

In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.

Note: Caramelized butter frosting will keep in fridge for up to a month.
To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light


Check out the nearly thousand other baker's magnificent caramel butter cakes in Daring Baker's Blogroll
.Thank you Dolores, Alex & Jenny for hosting the challenge .I'm delighted to be part of the Daring baker's club.

THE UGLY TRUTH ABOUT SOY

THE UGLY TRUTH ABOUT SOY

SOY, MUCH LIKE MSG, HAS BECOME A STAPLE IN MOST OF THE AMERICAN DIET. NOT AS TOXIC AS MSG, SOY STILL REMAINS A POTENT SOURCE OF TOXINS IN OUR DIET. LEARN THE TRUTH. SOY IS NOT A FOOD FIT FOR HUMAN CONSUMPTION UNLESS FERMENTED IN THE FORM OF TEMPEH, MISO, ETC.

DO NOT BELIEVE WHAT THE MEDIA CAMPAIGN TELLS YOU ABOUT SOY AS A HEALTH FOOD. IT IS NOT!

THIS MESSAGE NEEDS REPEATING UNTIL OTHERWISE GOOD HEALTH STORES LIKE WHOLE FOODS AND TRADER JOE’S STOP SELLING SOY PRODUCTS, AT LEAST NOT WITHOUT A WARNING LABEL. YOU SHOULD READ THE WHOLE ARTICLE AT DR. MERCOLA’S SITE:

The Evidence Against Soy

“Dow Chemical and DuPont, the same corporations that brought misery and death to millions around the world through Agent Orange, are now the driving forces behind the promotion of soy as a food for humans. They are financing anti-meat and anti-milk campaigns aimed largely at those concerned about animal welfare and the environment, trying to convince them that imitations such as "soymilk" are not only healthier than the real thing, but better for the earth too.”

Dr. Mecola’s comment (extracted):

"What’s So Wrong With Soy?Unlike the Asian culture, where people eat small amounts of whole soybean products, western food processors separate the soybean into two golden commodities--protein and oil. And there is nothing natural or safe about these products.Says Dr. Kaayla Daniel, author of The Whole Soy Story,

“Today's high-tech processing methods not only fail to remove the anti-nutrients and toxins that are naturally present in soybeans but leave toxic and carcinogenic residues created by the high temperatures, high pressure, alkali and acid baths and petroleum solvents." Dr. Daniel also points out the findings of numerous studies reviewed by her and other colleagues -- that soy does not reliably lower cholesterol, and in fact raises homocysteine levels in many people, which has been found to increase your risk of stroke, birth defects, and yes: heart disease.

Other common health problems linked to a high-soy diet include:
Thyroid problems, including weight gain, lethargy, malaise, fatigue, hair loss, and loss of libido
Premature puberty and other developmental problems in babies, children and adolescents

Cancer
Brain damage
Reproductive disorders
Kidney stones
Weakened immune system
Severe, potentially fatal food allergies

"Most soy, perhaps about 80 percent or more, is also genetically modified, which adds its own batch of health concerns.
Despite these findings, many people still want to believe the hype, thinking that these studies must somehow be wrong. But the content of soy itself should be a clue. For example, non-fermented soy products contain:

Phytoestrogens (isoflavones) genistein and daidzein, which mimic and sometimes block the hormone estrogen
Phytates, which block your body's uptake of minerals
Enzyme Inhibitors, which hinder protein digestion
Hemaggluttin, which causes red blood cells to clump together and inhibits oxygen take-up and growth
High amounts of omega-6 fat, which is pro-inflammatory
You’re Consuming Soy Whether You’re Buying “Soy Products” or Not
Even if you know better than to gulp down large amounts of soy milk, slabs of tofu, and other soy snacks, you are still consuming soy if you’re eating processed food, in the form of soybean oil and lecithin. So depending on your dietary habits, your (unfermented) soy consumption could really add up. In fact, Dr. Joseph Hibbeln at the National Institutes of Health told CNN.com he estimates that soybeans, usually in the form of oil, account for 10 percent of the average person’s total calories in the United States! When you consider that 90 percent of the money Americans spend on food goes toward processed food, this amount of “accidental” soy intake is not surprising.

"As a side note, I’d like to make a quick statement here to address some of my readers’ concerns about my reduced CoQ 10 supplement, ubiquinol, which also contain soy bean oil.

"Unfortunately, the reduced CoQ 10 (ubiquinol) – which is the optimal form of CoQ 10 that your body needs, especially if you’re over 25 – is only produced by a multi-billion dollar Japanese pharmaceutical company that holds ALL the world patents on it. Hence, there’s no way to replace the soy, even though that would have been my preference.

However, as in all things, moderation is key. If I thought there were ANY significant health risks from consuming this small amount of soy oil, then I would not personally take two a day – which I do. I do however avoid all processed forms of soy products, and severely limit my intake of other unfermented soy, which is easy to do by simply avoiding processed and “fast” foods."

http://articles.mercola.com/sites/articles/archive/2008/10/07/the-evidence-against-soy.aspx

Purpilicious :Whole grain Penne Pasta with Purple Cauliflower

Cruciferous Cauliflowers with anti-cancer properties ,blooms in 3 other colors(green,orange and purple) besides the common white color.Although it tastes slightly bitter than it common sibling(white cauliflower),its definitely a smart choice of eating a purple food in 5 a day diet.

Ingredients
4 cups Penne whole grain pasta(about 1/2 a pound)
2 cups cauliflower florets(purple or white ,any kind ,broccoli works too)
2 tablespoon extra-virgin olive oil
1 big clove of garlic cloves, finely sliced
1/4 teaspoon chilly powder or fresh black pepper
1 plum tomato, finely chopped
Chopped fresh parsley or cilantro
Salt as per taste

Method
Heat olive oil in saucepan and saute garlic. Saute until aromatic and lightly brown. Add the chopped tomatoes and chilly powder. Cook until tomatoes are tender about 8 minutes. Stir in the cauliflower florets. Cover and cook for about 10 minutes until tender.
In meantime fill a large pot three-quarters full of water ,season with salt and bring to a boil. Add pasta to the boiling water and cook until al-dente(with a bite to it),8-10 minutes.Drain thoroughly.
Mix the pasta in the tomato mixture and toss to combine. Stir in the chopped parsley or cilantro and serve.
For more Purpilicious dishes don't miss the Food In Colors :Purple event hosted by Sunshinemom.

I can't believe its so easy Carrot Pudding!

Allana Kellogg's luscious Carrot Pudding is so easy to make and sure to become an instant kiddie favorite.This is kind of treat I prefer for my kids with low sugar along with serving of veggies. The following recipe is for just one serving,just double the proportions equally with the servings. To make fresh Home made carrot juice without a juicer,process the chopped carrots with some water until finely minced then strain to remove the pulp.
Ingredients
1 cup carrot Juice
1 1\2 tablespoon of Corn Starch
1 tablespoon of brown sugar
1/8 tablespoon of lemon zest
Fresh fruit for topping

Method
In a small saucepan,dissolve the sugar and cornstarch in the carrot juice.Turn on the heat ,add the zest and stir often until the mixture thickens about 8-10 minutes. Pass though a sieve in to the serving bowl or cups.Allow to set ,you could refrigerator for an hour.Garnish with any fruit,I used some fresh Pomegranates.

Carrot pudding is my entry for Jihva for Ingredients :Carrots,hosted this month by The cooker

Inexpensive Beauty Secrets

• Do you need a quick glow to your skin and all over healthier look? Bend over at the waist, as far as you can possibly go, and hold to the count of thirty.
  
  
• For cellulite, scrub the skin with a bristle brush or loofah. Brush in slow sweeps, always toward the heart. There are gloves and mitts available to do this, but they're not necessary. Try to do this at least five minutes every day.
  
  
• Also for cellulite - Copy the expensive herbal wraps offered by top spas. Mix a cup of corn oil with 1/2 cup of grapefruit juice and 2 teaspoons dried thyme. Massage into hip, thigh, and buttock areas. Cover with plastic wrap to lock in body heat. For extra results lay a heating pad over each area for five minutes.
  
  
• Right from the can, Crisco is a big secret among beautiful women. Use it to remove makeup and as a highly effective moisturizer. Hospitals even use it to treat psoriasis and eczema.
  
  
• Raw potato slices contain potassium to take away dark circles under the eye.
  
  
• To lighten age spots and sun-damaged skin, mix the juice of 1 lemon, 1 lime, 2 tablespoons of honey, and 2 ounces of plain yogurt. Gently massage into each spot. Use at least once a week.
  
  
• The best leave-in conditioner for your hair is nothing other than laundry room fabric softener. It's very strong, so be sure to dilute it. Suggestions: 1 cup water, 1/2 cup fabric softener.
  
  
• Parsley is rich in chlorophyll. It is a major ingredient in leading breath fresheners, such as Clorets and Certs. Don't spend lots of money for internal breath fresheners, eat parsley!
  
  
• Create your own tinted lip gloss. Simply mix any of your favorite lipsticks with a dab of Vaseline.
  
  
• A little bit of red or orange in the center of the lips makes them look fuller.
  
  
• To make the whites of your eyes look brighter, use a light blue pencil under the eyes. Blue eye shadow lightly applied under the eyes works just as well.
  
  
• When coloring hair - Color hair that has not been washed for 1 day. The natural hair oils will assist in making the hair color application more successful. The color will cling better to hair that is not dry.
  
  
• To alleviate puffy, swollen eyes place bags of frozen peas under the eyes.
  
  
• Degrease oily hair with witch hazel when you don't have time to shampoo. Apply to roots with a cotton ball.
  
  
• To help relieve dandruff, add 30 plain aspirin to a full bottle of your regular shampoo. Apply and rinse as usual.
  
  
• To make you own facial mask, mix a handful of 100% all-natural kitty litter with a 1/2 cup water and apply a face mask.
  
  
• Manicure - Mix one cup of warm water and the juice of one-half lemon. Soak your fingertips for five minutes. Rinse and pat dry, pushing back cuticles. Rub lemon peel against your nails, back and forth vigorously. Finish by buffing with a soft cloth.
  
  
• Your nail polish will always be smooth and easy to apply it you store it in the refrigerator. Frosted nail polish will not separate. However, if it has hardened or is gummy, place the bottle in a pan of boiling water. The polish will be like new.
  
  
• Oily skin holds perfume scents longer than dry skin. So, before applying perfume, rub a very thin layer of Vaseline or petroleum jelly on your skin and you will smell delicious for hours.
  
  
• To remove the redness from pimples, rub a tiny spot of Visine on the pimple.
  
  
• Worried about cellulite? Rub used coffee grounds where the problem exists (cellulite cream is mostly caffeine based).
  
  
• To raise the ph level of shampoo, add aspirin to it.
  
  
• Need an emery board and can't find one? You can use the strike plate on a book of matches.
  
  
• Rubbing Pepto-Bismal on your skin is a better facial than peel off masks.

From: www.miacarmel.com

Giving Thanks for the CHRISTUS Family

We at CHRISTUS Health have much to be thankful for this year, especially the opportunity to care for people who turn their most precious gift—their lives—over to us. However, it may be more difficult for many of us to stop and give thanks this holiday season. It is true that over the past year the CHRISTUS family has endured hurricanes, tough economic times, turmoil in the world at large and

Giving Thanks for the CHRISTUS Family

We at CHRISTUS Health have much to be thankful for this year, especially the opportunity to care for people who turn their most precious gift—their lives—over to us. However, it may be more difficult for many of us to stop and give thanks this holiday season. It is true that over the past year the CHRISTUS family has endured hurricanes, tough economic times, turmoil in the world at large and

Health is Multi-Factorial

Thanks to commenter Brock for pointing me to this very interesting paper, "Effects of fish oil on hypertension, plasma lipids, and tumor necrosis factor-alpha in rats with sucrose-induced metabolic syndrome". As we know, sugar gives rats metabolic syndrome when it's added to regular rat chow, probably the same thing it does to humans when added to a processed food diet.

One thing has always puzzled me about sugar. It doesn't appear to cause major metabolic problems when added to an otherwise healthy diet, yet it wreaks havoc in other contexts. One example of the former situation is the Kuna, who are part hunter-gatherer, part agricultural. They eat a lot of refined sugar, but in the context of chocolate, coconut, fish, plantains, root vegetables and limited grains and beans, they are relatively healthy. Perhaps not quite on the same level as hunter-gatherer groups, but healthier than the average modernized person from the point of view of the diseases of civilization.

This paper really sheds light on the matter. The researchers gave a large group of rats access to drinking water containing 30% sucrose, in addition to their normal rat chow, for 21 weeks. The rats drank 4/5 of their calories in the form of sugar water. There's no doubt that this is an extreme treatment. They subsequently developed metabolic syndrome, including abdominal obesity, elevated blood pressure, elevated fasting insulin, elevated triglycerides, elevated total cholesterol and LDL, lowered HDL, greatly increased serum uric acid, greatly elevated liver enzymes suggestive of liver damage, and increased tumor necrosis factor-alpha (TNF-alpha). TNF-alpha is a hormone secreted by visceral (abdominal) fat tissue that may play a role in promoting insulin resistance.

After this initial 12-week treatment, they divided the metabolic syndrome rats into two groups:

• One that continued the sugar treatment, along with a diet enriched in corn and canola oil (increased omega-6).
• A second that continued the sugar treatment, along with a diet enriched in fish oil (increased omega-3).

The two diets contained the same total amount of polyunsaturated fat (PUFA), but had very different omega-6 : omega-3 ratios. The first had a ratio of 9.3 (still better than the average American), while the second had a ratio of 0.02, with most of the omega-3 in the second group coming from EPA and DHA (long-chain, animal omega-3s). The second diet also contained four times as much saturated fat as the first, mostly in the form of palmitic acid.

Compared to the vegetable oil group, the fish oil group had lower fasting insulin, lower blood pressure, lower triglycerides, lower cholesterol, and lower LDL. As a matter of fact, the fish oil group looked as good or better on all these parameters than a non-sugar fed control group receiving the extra vegetable oil alone (although the control group isn't perfect because it inevitably ate more vegetable oil-containing chow to make up for the calories it wasn't consuming in sugar). The only things reducing vegetable oil and increasing fish oil didn't fix were the weight and the elevated TNF-alpha, although they didn't report the level of liver enzymes in these groups. The TNF-alpha finding is not surprising, since it's secreted by visceral fat, which did not decrease in the fish oil group.

I think this is a powerful result. It may have been done in rats, but the evidence is there for a similar mechanism in humans. The Kuna have a very favorable omega-6 : omega-3 ratio, with most of their fat coming from highly saturated coconut and cocoa. This may protect them from their high sugar intake. The Kitavans also have a very favorable omega-6 : omega-3 ratio, with most of their fat coming from coconuts and fish. They don't eat refined sugar, but they do eat a tremendous amount of starch and a generous amount of fruit.

The paper also suggests that the metabolic syndrome is largely reversible.

I believe that both excessive sugar and excessive omega-6 from modern vegetable oils are a problem individually. But if you want to have a much bigger problem, try combining them!

Health is Multi-Factorial

Thanks to commenter Brock for pointing me to this very interesting paper, "Effects of fish oil on hypertension, plasma lipids, and tumor necrosis factor-alpha in rats with sucrose-induced metabolic syndrome". As we know, sugar gives rats metabolic syndrome when it's added to regular rat chow, probably the same thing it does to humans when added to a processed food diet.

One thing has always puzzled me about sugar. It doesn't appear to cause major metabolic problems when added to an otherwise healthy diet, yet it wreaks havoc in other contexts. One example of the former situation is the Kuna, who are part hunter-gatherer, part agricultural. They eat a lot of refined sugar, but in the context of chocolate, coconut, fish, plantains, root vegetables and limited grains and beans, they are relatively healthy. Perhaps not quite on the same level as hunter-gatherer groups, but healthier than the average modernized person from the point of view of the diseases of civilization.

This paper really sheds light on the matter. The researchers gave a large group of rats access to drinking water containing 30% sucrose, in addition to their normal rat chow, for 21 weeks. The rats drank 4/5 of their calories in the form of sugar water. There's no doubt that this is an extreme treatment. They subsequently developed metabolic syndrome, including abdominal obesity, elevated blood pressure, elevated fasting insulin, elevated triglycerides, elevated total cholesterol and LDL, lowered HDL, greatly increased serum uric acid, greatly elevated liver enzymes suggestive of liver damage, and increased tumor necrosis factor-alpha (TNF-alpha). TNF-alpha is a hormone secreted by visceral (abdominal) fat tissue that may play a role in promoting insulin resistance.

After this initial 12-week treatment, they divided the metabolic syndrome rats into two groups:

• One that continued the sugar treatment, along with a diet enriched in corn and canola oil (increased omega-6).
• A second that continued the sugar treatment, along with a diet enriched in fish oil (increased omega-3).

The two diets contained the same total amount of polyunsaturated fat (PUFA), but had very different omega-6 : omega-3 ratios. The first had a ratio of 9.3 (still better than the average American), while the second had a ratio of 0.02, with most of the omega-3 in the second group coming from EPA and DHA (long-chain, animal omega-3s). The second diet also contained four times as much saturated fat as the first, mostly in the form of palmitic acid.

Compared to the vegetable oil group, the fish oil group had lower fasting insulin, lower blood pressure, lower triglycerides, lower cholesterol, and lower LDL. As a matter of fact, the fish oil group looked as good or better on all these parameters than a non-sugar fed control group receiving the extra vegetable oil alone (although the control group isn't perfect because it inevitably ate more vegetable oil-containing chow to make up for the calories it wasn't consuming in sugar). The only things reducing vegetable oil and increasing fish oil didn't fix were the weight and the elevated TNF-alpha, although they didn't report the level of liver enzymes in these groups. The TNF-alpha finding is not surprising, since it's secreted by visceral fat, which did not decrease in the fish oil group.

I think this is a powerful result. It may have been done in rats, but the evidence is there for a similar mechanism in humans. The Kuna have a very favorable omega-6 : omega-3 ratio, with most of their fat coming from highly saturated coconut and cocoa. This may protect them from their high sugar intake. The Kitavans also have a very favorable omega-6 : omega-3 ratio, with most of their fat coming from coconuts and fish. They don't eat refined sugar, but they do eat a tremendous amount of starch and a generous amount of fruit.

The paper also suggests that the metabolic syndrome is largely reversible.

I believe that both excessive sugar and excessive omega-6 from modern vegetable oils are a problem individually. But if you want to have a much bigger problem, try combining them!

Health is Multi-Factorial

Thanks to commenter Brock for pointing me to this very interesting paper, "Effects of fish oil on hypertension, plasma lipids, and tumor necrosis factor-alpha in rats with sucrose-induced metabolic syndrome". As we know, sugar gives rats metabolic syndrome when it's added to regular rat chow, probably the same thing it does to humans when added to a processed food diet.

One thing has always puzzled me about sugar. It doesn't appear to cause major metabolic problems when added to an otherwise healthy diet, yet it wreaks havoc in other contexts. One example of the former situation is the Kuna, who are part hunter-gatherer, part agricultural. They eat a lot of refined sugar, but in the context of chocolate, coconut, fish, plantains, root vegetables and limited grains and beans, they are relatively healthy. Perhaps not quite on the same level as hunter-gatherer groups, but healthier than the average modernized person from the point of view of the diseases of civilization.

This paper really sheds light on the matter. The researchers gave a large group of rats access to drinking water containing 30% sucrose, in addition to their normal rat chow, for 21 weeks. The rats drank 4/5 of their calories in the form of sugar water. There's no doubt that this is an extreme treatment. They subsequently developed metabolic syndrome, including abdominal obesity, elevated blood pressure, elevated fasting insulin, elevated triglycerides, elevated total cholesterol and LDL, lowered HDL, greatly increased serum uric acid, greatly elevated liver enzymes suggestive of liver damage, and increased tumor necrosis factor-alpha (TNF-alpha). TNF-alpha is a hormone secreted by visceral (abdominal) fat tissue that may play a role in promoting insulin resistance.

After this initial 12-week treatment, they divided the metabolic syndrome rats into two groups:

• One that continued the sugar treatment, along with a diet enriched in corn and canola oil (increased omega-6).
• A second that continued the sugar treatment, along with a diet enriched in fish oil (increased omega-3).

The two diets contained the same total amount of polyunsaturated fat (PUFA), but had very different omega-6 : omega-3 ratios. The first had a ratio of 9.3 (still better than the average American), while the second had a ratio of 0.02, with most of the omega-3 in the second group coming from EPA and DHA (long-chain, animal omega-3s). The second diet also contained four times as much saturated fat as the first, mostly in the form of palmitic acid.

Compared to the vegetable oil group, the fish oil group had lower fasting insulin, lower blood pressure, lower triglycerides, lower cholesterol, and lower LDL. As a matter of fact, the fish oil group looked as good or better on all these parameters than a non-sugar fed control group receiving the extra vegetable oil alone (although the control group isn't perfect because it inevitably ate more vegetable oil-containing chow to make up for the calories it wasn't consuming in sugar). The only things reducing vegetable oil and increasing fish oil didn't fix were the weight and the elevated TNF-alpha, although they didn't report the level of liver enzymes in these groups. The TNF-alpha finding is not surprising, since it's secreted by visceral fat, which did not decrease in the fish oil group.

I think this is a powerful result. It may have been done in rats, but the evidence is there for a similar mechanism in humans. The Kuna have a very favorable omega-6 : omega-3 ratio, with most of their fat coming from highly saturated coconut and cocoa. This may protect them from their high sugar intake. The Kitavans also have a very favorable omega-6 : omega-3 ratio, with most of their fat coming from coconuts and fish. They don't eat refined sugar, but they do eat a tremendous amount of starch and a generous amount of fruit.

The paper also suggests that the metabolic syndrome is largely reversible.

I believe that both excessive sugar and excessive omega-6 from modern vegetable oils are a problem individually. But if you want to have a much bigger problem, try combining them!

Health is Multi-Factorial

Thanks to commenter Brock for pointing me to this very interesting paper, "Effects of fish oil on hypertension, plasma lipids, and tumor necrosis factor-alpha in rats with sucrose-induced metabolic syndrome". As we know, sugar gives rats metabolic syndrome when it's added to regular rat chow, probably the same thing it does to humans when added to a processed food diet.

One thing has always puzzled me about sugar. It doesn't appear to cause major metabolic problems when added to an otherwise healthy diet, yet it wreaks havoc in other contexts. One example of the former situation is the Kuna, who are part hunter-gatherer, part agricultural. They eat a lot of refined sugar, but in the context of chocolate, coconut, fish, plantains, root vegetables and limited grains and beans, they are relatively healthy. Perhaps not quite on the same level as hunter-gatherer groups, but healthier than the average modernized person from the point of view of the diseases of civilization.

This paper really sheds light on the matter. The researchers gave a large group of rats access to drinking water containing 30% sucrose, in addition to their normal rat chow, for 21 weeks. The rats drank 4/5 of their calories in the form of sugar water. There's no doubt that this is an extreme treatment. They subsequently developed metabolic syndrome, including abdominal obesity, elevated blood pressure, elevated fasting insulin, elevated triglycerides, elevated total cholesterol and LDL, lowered HDL, greatly increased serum uric acid, greatly elevated liver enzymes suggestive of liver damage, and increased tumor necrosis factor-alpha (TNF-alpha). TNF-alpha is a hormone secreted by visceral (abdominal) fat tissue that may play a role in promoting insulin resistance.

After this initial 12-week treatment, they divided the metabolic syndrome rats into two groups:

• One that continued the sugar treatment, along with a diet enriched in corn and canola oil (increased omega-6).
• A second that continued the sugar treatment, along with a diet enriched in fish oil (increased omega-3).

The two diets contained the same total amount of polyunsaturated fat (PUFA), but had very different omega-6 : omega-3 ratios. The first had a ratio of 9.3 (still better than the average American), while the second had a ratio of 0.02, with most of the omega-3 in the second group coming from EPA and DHA (long-chain, animal omega-3s). The second diet also contained four times as much saturated fat as the first, mostly in the form of palmitic acid.

Compared to the vegetable oil group, the fish oil group had lower fasting insulin, lower blood pressure, lower triglycerides, lower cholesterol, and lower LDL. As a matter of fact, the fish oil group looked as good or better on all these parameters than a non-sugar fed control group receiving the extra vegetable oil alone (although the control group isn't perfect because it inevitably ate more vegetable oil-containing chow to make up for the calories it wasn't consuming in sugar). The only things reducing vegetable oil and increasing fish oil didn't fix were the weight and the elevated TNF-alpha, although they didn't report the level of liver enzymes in these groups. The TNF-alpha finding is not surprising, since it's secreted by visceral fat, which did not decrease in the fish oil group.

I think this is a powerful result. It may have been done in rats, but the evidence is there for a similar mechanism in humans. The Kuna have a very favorable omega-6 : omega-3 ratio, with most of their fat coming from highly saturated coconut and cocoa. This may protect them from their high sugar intake. The Kitavans also have a very favorable omega-6 : omega-3 ratio, with most of their fat coming from coconuts and fish. They don't eat refined sugar, but they do eat a tremendous amount of starch and a generous amount of fruit.

The paper also suggests that the metabolic syndrome is largely reversible.

I believe that both excessive sugar and excessive omega-6 from modern vegetable oils are a problem individually. But if you want to have a much bigger problem, try combining them!

13-year-old refuses heart transplant

The story of Hannah Jones is provoking some strong reactions -- both positive and negative -- in the U.K. The 13-year-old girl has refused a heart transplant without which her doctors say she has only months to live. Hannah's reasoning: potentially lousy quality of life and the possibility that the anti-rejection medicine will trigger a relapse of the leukemia she's been treated for since she was

20 Super Foods You Need to Build Muscle & Lose Fat

To build muscle & lose fat, you need a variety of proteins, veggies, fruits, carbs, and healthy fats. Eating protein helps building & maintaining muscle. But it also helps fat loss: protein has a higher thermic effect than carbs/fats.

Eating fats also helps fat loss: your body holds fat if you don’t eat fats. Fruits & veggies contain vitamins & minerals, necessary for recovery from your workouts. And carbs fuel your muscles so you feel full of energy at the gym.

Lots of you struggle to get these foods. Sometimes because you’re too busy or sometimes because you just lack information. This list will help you — 20 super foods you need to build muscle & lose fat.

1. Whole Eggs. Cheap & rich source of protein: 7g/egg. The yolk contains most nutrients: half the protein, vitamins A/D/E and cholesterol to naturally increase your testosterone levels.

2. Fish Oil. Reduces inflammation (joints/skin), lowers body fat and increases testosterone levels. You need 9000mg EPA/DHA per day. Since you’ll probably struggle to get that from eating fatty fish, consider a fish oil supplement.

3. Wild Salmon. One of the best sources of omega-3 fatty acids that also gets you 20g protein per 100g serving. Farm raised salmon is, however, omega-3 deficient: it’s corn/grain fed. Go with wild salmon.

Image credit: wintercove

4. Berries. Strong antioxidants that prevent cancer, heart & eye diseases. Any kind works: cranberries, raspberries, blackberries, blueberries, etc. Buy fresh or frozen berries and mix with oatmeal.

5. Yogurt. Contain bacteria that improve your gastrointestinal health. Don’t buy frozen yogurt or yogurt with added sugar and fruits at the bottom. Get plain low fat yogurt. Eat it with berries & flax seeds.

6. Flax Seeds. Source of fiber, protein & omega-3. Grind the flax seeds to get the most out of them. Take 1 tbsp with yogurt & berries before going to bed. Stay away from flax oil: it’s unstable and contains no fiber.

7. Extra Virgin Olive Oil. 70% monounsaturated fats that protect against heart diseases and cancer. Add 1-2 tbsp olive oil to your salads. Buy Extra Virgin Olive Oil: it contains more polyphenols and tastes better.

8. Mixed Nuts. Contain mono- & polyunsaturated fats, proteins, fiber, vitamin E, zinc, potassium, magnesium, etc. Mixed nuts are caloric dense, great if you’re a skinny guy who wants to gain weight.

Anything works: almonds, walnuts, cashews, hazelnuts, … Peanut butter also works as long as you buy natural peanut butter without added salts/sugars.

Image credit: Inside_man

9. Red Meat. Protein, vitamin B12, heme iron, zinc, creatine, carnosine and even omega-3 if you eat grass-fed beef. Eat steaks & hamburgers from top round or sirloin. Read Dr. Lonnie Lowery’s article on Meat.

10. Broccoli. High in cancer-fighting phytochemicals and anti-estrogenic indoles. Broccoli is also high in soluble fiber and low calorie, helping fat loss. Eat other cruciferous vegetables for a change: cabbage, bok choy, cauliflower, kale, …

11. Spinach. One of the most alkaline foods. Spinach prevents muscle & bone loss, but also cancer and heart diseases because of its high nutrient profile. Try one of the spinach recipes I shared a while back.

12. Turkey. If you don’t believe saturated fat is good for you, try white turkey. The leanest beef has about 4.5g saturated fat/100g, while white turkey has close to 0g (that why it’s so dry). Eat turkey with spinach & quinoa.

13. Quinoa. South American “king of grains”. Quinoa is higher in fiber & protein than rice or oats, tastes a lot better and is gluten free. Buy the whiter grain, it’s better quality. Eat it post workout with meat & spinach.

14. Oats. Reduce cholesterol, provide you with low-gi carbs for energy, and high in soluble fiber. Try this post workout shake of whey & oats.

15. Tomatoes. High in lycopene, which prevents cancer. The lycopene in tomato paste is 4 times more bioavailable than in fresh tomatoes. Have pizza or pasta with tomato sauce & olive oil post strength training.

Image credit: gingerbugjones

16. Oranges. Vitamin C to fight diseases, magnesium to lower blood pressure, anti-oxidant beta-carotenes, etc. Quit drinking processed orange juice which often has added sugars. Eat oranges or make your own orange juice.

17. Apples. Pectin in apples helps weight loss by increasing satiety. Apples are also the strongest antioxidiant after cranberries (eat the peels). Unfortunately apples are one of the most pesticide-contaminated fruits. Go organic.

18. Carrots. Their huge vitamin A content improves eye-health, especially night vision. Carrots are also rich in fiber, low calorie and taste good, even raw.

19. Water. Your body holds water if you don’t drink enough. Drinking prevents water retention, helps muscle recovery and prevents dehydration from strength training. Get a brita filter and drink 2 cups of water with each meal.

20. Green Tea. Strong antioxidant and natural diuretic. Green tea also speeds up fat loss, prevents cancer and improves blood sugar & circulation. Drink green tea in the morning instead of coffee. Real green tea, not the teabags.

Putting it All Together. Eat proteins, veggies, fruits & fats every 3 hours. 2 cups water with each meal. Carbs post workout only. Junk food 10% of the time. Get stronger in the meanwhile and you’ll build muscle & lose fat.

from: stronglifts.com