Cantonese Cuisine

The Food

The Restaurant, The Chinese Restaurant, Hyatt Regency, Hong Kong

Japanese Club Mackerel Nigiri Sushi

The Sushi

The Fish – ゴマサバ (Gomasaba)

Eating Gazpacho Associated with Lower Blood Pressure

A regular consumption of gazpacho can contribute to reduce hypertension, according to a scientific study published in the journal Nutrition, Metabolism & Cardiovascular Diseases, by the researcher Alexander Medina-Remón, from the University of Barcelona (UB), as its main author.

Hypertension is a major public health problem; it affects about 25 % of the adult population. It is also the main risk factor of myocardial or cerebral infarction, which is a leading cause of death in western population. This new publication has analysed the effect of gazpacho consumption in 3,995 individuals of the study PREDIMED, which analyses the effects of Mediterranean diet on the population at high cardiovascular risk to prevent cardiovascular diseases.

To improve diet, to improve health

“Previous clinical and epidemiological studies associate the consumption of gazpacho’s main ingredients (tomato, cucumber, garlic, olive oil, etc.) with an arterial pressure reduction”, explains Alexander Medina-Remón. “This new scientific study”, he continues, “states for the first time that a regular consumption of gazpacho is as beneficial as the consumption of its ingredients individually; so gazpacho can reduce hypertension”.

According to the professor Rosa M. Lamuela, in charge of the Research Group on Natural Antioxidant of the UB and coordinator of the study, the protecting effect of gazpacho on arterial pressure has been a finding “an unexpected one, as it contains salt, one of the restricted ingredients to maintain arterial pressure levels. Despite this, the results of the study describe that arterial pressure of gazpacho consumers is lower than the one of non-consumers. The reason may be that bioactive elements of gazpacho counteract the effect of salt ingestion”.

Carotenes, vitamin C and polyphenols

How can these results about gazpacho consumption be explained? According to the researcher, “Gazpacho highly contains carotenes, vitamin C and polyphenols. The final balance of the bioactive elements of gazpacho and its salt content makes it to be cardio-healthy; in other words, at the end, the positive effect of all the ingredients that contribute to the reduction of arterial pressure prevails over salt’s effect”.

Experts have also used statistical techniques of logistic regression to know to what extent the consumption of gazpacho can reduce the risk of suffering hypertension. As Medina-Remón remarks, “the risk could be reduced up to 27 % in some profiles of consumers”.

Source: University of Barcelona

Mushroom and Egg


8 eggs
2 cups fresh white or cremini mushrooms, thinly sliced
1 tsp butter
1 tsp olive oil
1/2 cup thinly sliced onions
1 tbsp balsamic vinegar
1/3 cup coarsely chopped fresh parsley
Fresh ground pepper to taste


  1. Preheat broiler.
  2. Heat butter and oil in a non-stick 8-inch oven proof skillet over medium heat. Add onion and cook for about 2 minutes until golden.
  3. Stir on mushroom and balsamic vinegar. Cook for about 3 minutes.
  4. Lightly beat eggs with parsley and black pepper. Pour into pan and lower heat to medium-low, stirring quickly just enough to mix in mushroom and mixture.
  5. As mixture sets at the edges, gently lift with spatula cooked portion to allow uncooked egg to flow underneath. Cook until the bottom is set and the top is almost set, about 4 minutes.
  6. Place under broiler for 2 to 3 minutes or until eggs are set. Cut into wedges to serve.

    Source: Style Manitoba

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