New Sweet Snack: Cake in Jar

Jar Cake (ジャー・ケーキ)

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Roasted Whole Cauliflower in Curry Sauce

Ingredients

1 large cauliflower head, leaves, tough stem removed and washed
2 teaspoons salt
1/2 teaspoon turmeric
1/2 teaspoon chili powder

Curry Sauce

2 teaspoons oil
1/2 medium red onion, chopped
1 inch ginger, chopped
5-6 cloves of garlic, chopped
1 dry red chili or chili flakes, to taste
3 medium tomatoes, chopped
1 teaspoon garam masala
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 tablespoon dried fenugreek leaves
3/4 cup canned coconut milk
1/4 cup ground cashew
3/4 teaspoon salt
1/2 teaspoon maple syrup

Method

  1. Bring a large pot of water to boil. Add salt, turmeric and chili and blanch/cook the whole cauliflower. Cover and cook for 4 minutes on each side (top and bottom – flip after 4 minutes).
  2. In a pan, add oil and heat on medium heat. Add chopped onion and sauté until golden, 6-7 minutes.
  3. Add ginger, garlic chili and sauté for another 2 minutes.
  4. Add the spices and mix.
  5. Add tomatoes, salt, sugar, fenugreek leaves. Mix and cook covered until tender. Mash them a bit in between. 8-10 minutes.
  6. Cool slightly, then blend with coconut milk and cashews into a smooth thick pureé. Taste and adjust salt and spice.
  7. Oil the baking dish if desired. Place the blanched cauliflower in the baking dish and slowly drop the sauce on top to cover the entire head of the cauliflower. Pour sauce again after a few minutes so the cauliflower is drenched well. Some sauce will fall on the side. Keep about a 1/3 of the sauce to serve on the side later.
  8. Bake in pre-heated 400ºF oven for 40-45 minutes till the cauliflower is dry to touch and sauce thickens a bit. Turn the dish around after 30 minutes.
  9. Heat the remaining sauce to just about a boil so it thickens and serve on the side.

Makes 3 to 4 servings.

Source: Vegan Food Magazine

My Food

Lunch: Veggie Lentil Burger, Coleslaw and Salad

Diabetes Medication Reduces Dementia Risk

Patients with type 2 diabetes have a dysfunctional sugar metabolism because the essential hormone insulin does not work effectively. Once the disease reaches an advanced stage, the body stops producing insulin altogether, which means that it has to be administered externally. Type 2 diabetes most commonly occurs in late adulthood, and it has long been known that it can affect the patient’s mental health: Patients have a greater risk of developing dementia than non-diabetics. However, how does antidiabetic medication influence this risk? Neurologist Michael Heneka and the demographers Anne Fink and Gabriele Doblhammer investigated this issue in the current study. Their work is based on data from the years 2004 to 2010 provided by the German public health insurance company AOK. These data set comprises information about diseases and medication related to more than 145,000 men and women aged 60 and over.

Long-term treatment reduced dementia risk

The analysis confirmed previous findings that diabetics have an increased risk of developing dementia. However, it was also found that this risk can significantly be modified by pioglitazone. This drug is taken as tablets. It is applied in short-term as well as in long-term treatment of diabetes as long as the body is still capable of producing its own insulin.

“Treatment with pioglitazone showed a remarkable side benefit. It was able to significantly decrease the risk of dementia,” says Doblhammer. “The longer the treatment, the lower the risk.” Risk reduction was most noticeable when the drug was administered for at least two years. Diabetics given this treatment developed dementia less often than non-diabetics. Doblhammer: “The risk of developing dementia was around 47 percent lower than in non-diabetics, i.e. only about half as large.”

Metformin – another frequently prescribed antidiabetic drug – also lowered the risk of developing dementia. However, the effect was lower than that of pioglitazone.

Protection against nerve cell damage

Pioglitazone improves the effect of the body’s own insulin. Moreover, laboratory tests have long indicated that it also protects the nerve cells. The current results are therefore no surprise to neuroscientist Michael Heneka. “Pioglitazone is an anti-inflammatory drug that also inhibits the deposition of harmful proteins in the brain,” he says.

However, Heneka emphasizes that the exact mechanisms are not yet understood: “Our study suggests that pioglitazone has a preventive effect. This happens when the drug is taken before symptoms of dementia manifest. Thus, it protects in particular against Alzheimer’s, the most common form of dementia. The causes for this, whether pioglitazone only has this protective effect in diabetics or if it would also work in non-diabetics – all these questions have yet to be answered. The next logical step would therefore be clinical studies. These studies would specifically investigate the effect of pioglitazone and other antidiabetics on dementia.”

Source: EurekAlert!


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