My Food

Stir-fried Daikon Cake with Assorted Vegetables

The colourful vegetables include kale, purple cabbage, carrot, onion, red and yellow bell peppers.

The Anytime Workout

Posture Exercise Against A Wall

  1. Stand with your back against the wall with your knees slightly bent, arm straight by your sides and palms facing the wall.
  2. Pull your shoulder blades back, tuck your chin like you are trying to give yourself a double chin and simultaneously push into the wall with your hands. Hold for five seconds. Release and repeat 10 times.

Tips:

Do not let your lower back arch as you pull your shoulders back.

Source: The Globe and Mail

New Study Finds Taste Preferences Impact Health

Individuals who have a high preference for sweets and a high aversion to bitter flavors may be at an increased risk of developing metabolic syndrome, according to a new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT). Researchers at the University of North Carolina at Chapel Hill analyzed how two tasting profiles, sweet likers (SL) and supertasters (ST), interact and affect dietary intake and health, particularly metabolic syndrome. Metabolic syndrome is a name for a group of risk factors that occur together and increase the risk for coronary artery disease, stroke, and type-2 diabetes.

What researchers found is that those with both taste profiles or neither taste profiles were more likely to have an increased risk of metabolic syndrome compared to those who were only an SL or ST. The interaction between SL and ST was also significantly associated with fiber and beverage intake suggesting that tasting patterns may have an effect on both dietary intake and disease risk.

The researchers recommend that more research be done to explore testing of these tasting profiles in order to assist with tailoring dietary interventions to prevent and treat metabolic syndrome.

Source: Institute of Food Technologists

A Hearty Korean Beef Soup

Ingredients

4 cups warm cooked rice
200 g beef brisket
200 g daikon
80 g soaked bracken
80 g bellflower roots, peeled
150 g bean sprouts
2 tsp minced garlic
1 tsp light soy sauce
1/4 tsp salt
2 tbsp chopped green onion

Method

  1. Rinse beef and put in a pot with daikon. Pour 12 cups water into the pot and bring to a boil. Lower the heat to medium, boil for another 20 minutes. Take the Daikon out from the pot, and simmer for 40 more minutes. Take the beef out and cool the broth down and filter through cotton cloths.
  2. Cut off durable part of the bracken, wash and cut it into 6 cm-long strips.
  3. Cut the bellflower roots into 6 cm-long strips. Mix with salt, rinse in water and squeeze the water out. Remove the heads and tails of bean sprouts. Rinse and drain.
  4. Cut cooked beef and daikon into pieces.
  5. Heat 1 tbsp oil in a fry-pan, sauté garlic until fragrant. Add bracken and bellflower. Stir-fry for 2 minutes. Mix in 1 tsp soy sauce and 1/4 tsp salt. Remove and set aside.
  6. Blanch bean sprout in boiling water with some salt until translucent. Remove and set aside.
  7. Reheat broth in the pot to a boil. Add beef, daikon, bracken, bellflower roots and bean sprout. Bring to a boil again. Lower heat and cook for another 10 minutes. Season with soy sauce and salt to taste.
  8. Divide rice into 4 serving bowls. Add soup, beef and vegetables. Sprinkle green onion and serve.

Source: Hong Kong magazine

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