Quick Valentine’s Day Dinner for Two

The Menu

  • Vodka-Steamed Lobsters with Tomato-Thyme Butter Sauce
  • Green Salad with Pears, Prosciutto, and Avocado
  • Bittersweet Chocolate Pots de Crème

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Lunch Special

Limited-time Offer Big American Burger at McDonald Japan

The Menu

Las Vegas Burger with Beef Patty, Seasoned Beef Slices and Cream Cheese Sauce

Fried Potato

Dessert – Maple Custard Pie

Triglyceride Levels Predict Stroke Risk in Postmenopausal Women

Postmenopausal women may be at higher risk of having a stroke than they think.

A new study by researchers at NYU Langone Medical Center and colleagues found that traditional risk factors for stroke – such as high cholesterol – are not as accurate at predicting risk in postmenopausal women as previously thought. Instead, researchers say doctors should refocus their attention on triglyceride levels to determine which women are at highest risk of suffering a devastating and potentially fatal cardiovascular event. The study appears online in the journal Stroke.

“Every year, hundreds of thousands of people are affected by stroke and there is a tremendous emphasis on identifying people at increased risk,” said lead author Jeffrey S. Berger, MD, assistant professor of medicine and director of Cardiovascular Thrombosis at NYU School of Medicine, part of NYU Langone Medical Center. “This study revealed that what we’ve been using to evaluate risk all these years actually has little to no predictive value in older women. Triglyceride levels, however, take on a new significance. ”

According to the U.S. Centers for Disease Control and Prevention, nearly 800,000 Americans suffer a stroke each year. Ischemic strokes, the type assessed in this study, account for more than eight out of every ten strokes. They occur when blood clots, developing from high levels of a waxy substance in the blood called cholesterol, obstruct blood vessels to the brain. Cholesterol is made up of several lipids, or lipoproteins. Triglycerides are one type of such a lipoprotein, while others include low-density lipoproteins (LDL) and high-density lipoproteins (HDL).”

“We’ve always believed that total cholesterol and LDL cholesterol levels were the most important biomarkers for identifying stroke risk, but this study gives us strong evidence to question that approach,” Dr. Berger said.

The most compelling finding, according to Dr. Berger, was that high triglyceride levels were significantly associated with the development of stroke. In fact, women in the highest quarter of baseline triglyceride levels were nearly twice as likely to have suffered an ischemic stroke as women in the lowest quarter of triglyceride levels during the course of the study. Surprisingly, LDL cholesterol and total cholesterol, however, were not associated with stroke risk in this population, despite their perceived value in the medical community.

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Casserole of Egg and Vegetable

Ingredients

12 eggs
500g smooth texture cottage cheese
1 tsp each dried basil, dried thyme and dried oregano
Freshly ground pepper, to taste
Cooking spray
3 cups cooked coarsely chopped assorted vegetables (e.g. broccoli, cauliflower, carrots, green beans, etc.)
1/2 cup shredded light mozzarella & Cheddar cheese blend

Method

  1. Beat together eggs, cottage cheese and seasoning; season with pepper. Set aside.
  2. Spray a 9 x 13 inch casserole dish with cooking spray. Pour half of the egg mixture into casserole dish. Layer with vegetables and shredded cheese. Pour remaining egg mixture over vegetables.
  3. Bake in a 350ºF oven for 25 minutes or until a knife inserted near the centre comes out clean.

Source: Canadian magazine