Modern Spanish Cuisine

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The Restaurant – El Celler de Can Roca, Girona, Spain – No.1 of the World’s 50 Best Restaurant in 2013

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Sugary Soft Drinks Linked to Raised Risk of Diabetes

‘One soft drink a day increases Type 2 diabetes risk by a fifth,’ The Independent warns, reporting on a European study that has examined the relationship between type 2 diabetes and sugary drinks.

The study – one of the largest of its kind – found strong links between sugary drink consumption and an increase in a person’s risk of developing type 2 diabetes. It attempted to assess the potential effects of various soft drinks on diabetes risk, including:

  • sugar-sweetened drinks, such as cola
  • artificially sweetened drinks, such as diet cola
  • fruit juices and nectars (diluted fruit juices that may contain sugar or sweeteners)

The researchers found that people who drank sugar-sweetened drinks were at a higher risk of developing type 2 diabetes. For every additional regular can-sized, sugar-sweetened drink per day, there was an 18% risk of developing the disease. However, drinking artificially sweetened drinks, juices and nectars was not associated with any increased risk.

While this type of research cannot prove a definite cause and effect between sugary drink consumption and diabetes, it does suggest a strong association. As most popular soft drinks now come in a sugar-free alternative, they would certainly seem to be the healthier choice. But a glass of tap water is both healthier and a lot cheaper.

Continue reading at NHS choices ….

Stir-fried Noodle with Pork Taiwan-style

Ingredients

200 g fresh Shanghai noodle
70 g pork, cut into strips
70 g bok choy, cut into sections
10 g carrot, cut into strips
1 stalk green onion, cut into sections

Sauce

1 Tbsp satay sauce
1 tbsp oyster sauce
1 tsp chicken broth mix
3/4 cup chicken broth

Method

  1. Heat 2 tbsp oil in a wok. Stir-fry pork until no longer pink. Remove and set aside.
  2. Add 1 tbsp oil to wok, stir-fry bok choy for 1 minute. Mix in carrot, toss for 30 seconds. Remove and set aside.
  3. Add 1 tsp oil to wok, sauté green onion until fragrant. Mix in satay sauce. Toss briefly. Return pork and add the rest of the sauce ingredients. Bring to a boil.
  4. Add noodle and stir-fry until cooked through. Turn down heat and continue to cook until most of the sauce is absorbed. Return vegetables to wok. Toss briefly. Remove and serve.

Source: Chinese magazine

Today’s Comic

Chinese Noodles I

Below are the dishes that I’ll teach in the cooking class this evening.

Stir-fried Shanghai Noodle with Chicken and Vegetable

Nutrition value for 1/6 portion of recipe:

Calorie 259, Fat 11.2 g, Carbohydrate 27 g, Fibre 2 g, Sugar 1 g, Cholesterol 25 mg, Sodium 775 mg, Protein 14 g.

Chow Mein with Shrimp, Pork and Vegetable

Nutrition value for 1/6 portion of recipe:

Calorie 337, Fat 10.4 g, Carbohydrate 42 g, Fibre 2 g, Sugar 1 g, Cholesterol 58 mg, Sodium 869 mg, Protein 19 g.

Stir-fried Rice Noodle with Beef and Black Bean Sauce

Nutrition value for 1/6 portion of recipe:

Calorie 227, Fat 9.5 g, Carbohydrate 26 g, Fibre 2 g, Sugar 2 g, Cholesterol 10 mg, Sodium 756 mg, Protein 9 g.

See my related posts and pictures of ingredients: