Mother’s Day Three-course Dinner

The Menu

Smoked Salmon and Tomato Salad

Grilled Chicken and Brown Rice

Honey Rose Cake

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Bar Bell Exercises 5

Exercises for the Chest (2)

Bench Press – Decline


Bench Press – Decline (Wide-Grip)


Bench Press – Decline (to Neck)


Pullover – Bent-Arm


Pullover – Straight-Arm


Pullover – Straight-Arm Across Bench (Close-Grip)


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Facts and Myths About Meat Glue

First there was backlash against “pink slime”, now there’s uproar about “meat glue.” The meat industry is getting butchered again by the press for its use of the enzymes transglutaminase (TG) and beef fibrin as binders in meat products. In an effort to put an end to the wave of criticism, the American Meat Institute (AMI) hosted an hour-long conference call on May 10, along with representatives of Ajinomoto North America and Fibrimex, the two companies that manufacture the enzymes.

TG and beef fibrin are enzymes that are used in meat and other foods as binders. Examples of other common binders include egg yolks, corn starch or plant fibers. Products in which these enzymes are used represent a tiny fraction of the meat supply. When used in a meat processing plant, they are typically used to make products that will be served in a foodservice setting. For example, one of the most common applications is to help bind two large beef tenderloins together. Tenderloins have a thick end and a pointed end. When laid on top of one another in opposite directions, these ingredients can help the two pieces bond together so that when they are sliced, the filets are uniform in size.

“Allegations raised in the media that these enzymes could help form what appear to be premium cuts of meat out of smaller inexpensive cuts are unfounded,” said AMI Senior Vice President of Regulatory Affairs and General Counsel Mark Dopp. “Not only is this impractical from a time and cost perspective and irresponsible for anyone to do, IT IS ILLEGAL. A chef attempting to pass off inexpensive cuts like chuck as a premium cut like filet mignon would be breaking consumer protection laws. We have no evidence this is occurring.”

Products that use TG and beef fibrin have an excellent food safety record. Dana Hansen, PhD, Associate Professor at North Carolina State University explained, “USDA recommends that meat with TG be cooked to 145 degrees Fahrenheit with a three minute rest period. Within a restaurant setting this temperature is typical even of rare steaks.”

Food and Drug Administration and the U.S. Department of Agriculture have examined these products and determined them to be safe and suitable for use in a variety of food products including meat. Other countries around the world also recognize both as safe. All packaged meat products that contain these enzymes must declare them on the ingredient statement and the product must be labeled as “formed” or “reformed.” Those with beef fibrin must have it in the product name or as a product name qualifier depending on how much is used. These labeling declarations are required. There are no secrets.

Source: American Meat Institute

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Tomato Juice Helps Relieve Stress after Extensive Physical Exercise

A daily glass of antioxidant-rich tomato juice may reduce markers of oxidative stress and damage after exhaustive exercise, suggests a new study.

Five weeks of drinking 150 ml per day of tomato juice was associated with a reduction in levels of 8-dihydro-2’-deoxyguanosine (8-oxodG), a marker of oxidative DNA damage, in 15 untrained healthy subjects.

Results published in the Nutrition Journal indicated that exercise increased 8-oxodG by between 42 and 84% during the control phase of the study, but tomato juice prevented any such increases.

“It might be hypothesized that long term intake of tomato juice may reduce oxidative stress levels in patients with enhanced level of oxidative stress, for example, patients with diabetes, cardiovascular diseases or inflammation,” reported scientists from Stockholm University in Sweden.

Oxygen-breathing organisms naturally produce reactive oxygen species (ROS), which play an important role in a range of functions, including cell signaling. However, over production of these ROS from smoking, pollution, sunlight, high intensity exercise, or simply aging, may overwhelm the body’s antioxidant defenses and lead to oxidative stress.

The researcher concluded that the data of the study strongly suggest that tomato juice has a potential antioxidant effect and may reduce the elevated level ROS induced by oxidative stress.

Source: Nutrition Journal

Baked Ham with Honey-mustard Glaze

Ingredients

6 to 8 lb smoked, fully cooked boneless ham
341 ml bottle or can of beer
1 cup water
1 cup brown sugar, preferably dark
1/2 cup regular mustard
1/4 cup liquid honey
1 pineapple

Method

  1. Preheat oven to 350ºF. Place ham in a wide roasting pan with shallow sides. Using a knife with a sharp tip, score top and sides of ham in a diamond pattern, about 1/4 inch deep. Pour beer and water over ham. Tent with heavy-duty foil, sealing to pan on 2 sides only. Bake in centre of 350ºF oven 1 hour, basting with beer halfway through.
  2. Meanwhile, in a small bowl, stir sugar with mustard and honey. After 1 hour, remove ham from oven and discard foil. Spoon one-quarter of mustard mixture over entire surface of ham. Return ham to oven and continue baking, uncovered. Coat with more mustard mixture every 15 minutes until all is used and a light glaze has formed on ham, about 1 more hour. Make sure enough liquid remains in pan to keep it from burning; add more water, if needed.
  3. Cut top off pineapple, then slice peel from fruit. Cut away brown eyes. Slice pineapple into rings, about 1 inch (1 cm) thick. Using a paring knife, remove core from each slice. Spread slices out in a single layer on a foil-lined baking sheet.
  4. When ham is baked and glazed, after a total of about 2 hours, remove from oven and transfer to a cutting board. Increase oven temperature to 450ºF. Loosely tent ham with foil and let stand. Generously brush surface of each pineapple slice with ham pan juices. Bake pineapple in centre of 450ºFoven, uncovered, until dark golden and juices from pineapple are bubbly, from 12 to 15 minutes. Meanwhile, pour remaining pan juices into a small saucepan set over low heat. Simmer, stirring often, until slightly thickened.
  5. Slice ham. Serve with pineapple rings and warm pan juices. Ham will keep well, covered, in the refrigerator up to 4 days. Store sauce in a tightly sealed container in the refrigerator up to 4 days.

Source: Chatelaine

Makes 12 to 24 servings.

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