Eating Dinner Late at Night Increases Heart Attack Risk, Study Says

Dominic Harris wrote . . . . .

Eating meals late at night is putting millions of Britons at danger of suffering heart attacks, doctors have warned.

Having dinner within two hours of going to bed can leave the body on “high alert” and mean blood pressure does not fall properly overnight, increasing the risk to the heart.

Experts recommended that adults should eat ideally eat dinner before 7pm to allow the body time to wind down and rest, and warned that eating late can do more damage to the heart than having a diet high in salt, the Daily Telegraph reported.

Cardiologists at a Turkish university studied more than 700 men and women with high blood pressure to establish what difference eating times and the consistency of their diet had on their health.

Eating dinner later was found to have the most significant impact on blood pressure during the night, with those doing so almost twice as likely to suffer from “non-dipper hypertension”, when pressure fails to drop properly overnight.

Blood pressure is meant to fall by 10%, but almost 25% of those who ate dinner within two hours of going to bed did not experience their pressure falling sufficiently overnight, compared with 14.2% who ate earlier.

Late eating encouraged the productions of stress hormones such as adrenaline, the Telegraph said, and also could affect circadian rhythms.

People who missed breakfast were also less likely to see the important fall in pressure, but this had less impact than late-night eating.

Dr Ebru Ozpelit, associate professor of cardiology at Dokuz Eylul University in Imir, said modern life and things such as artificial lighting meant people are more likely to eat later in the day and take up “erratic” eating habits.

She told the European Society of Cardiology Congress in Rome: “We must define the ideal frequency and timing of meals because how we eat may be as important as what we eat.”

Source: Independent

Fun Food: Milkshake of Burns Bar in New York City

The glass is completely covered in toppings that range from marshmallows to sprinkles to cookie crumbs.

Roasted Pork Belly on Lentils with Berry Gastrique

Ingredients

5 lbs rind-on pork belly

Pork Belly Rub

1/4 cup Kosher salt
2 tsp fresh ground black pepper
1 tbsp crushed caraway seeds
1 tbsp dry mustard powder
1/2 cup soy sauce
1 cup brown sugar
3/4 cup bourbon
1/4 cup coarsely chopped toasted almond slices

Lentils

1 cup lentils – soaked in 3 cups of water for 24 hrs.
1 tbsp olive oil
1 tsp butter
4 oz small diced double smoked bacon
1/3 cup small diced white onion
2 cups chicken stock
1 cup beef consommé
1 tbsp chopped fresh tarragon
Kosher salt and ground black pepper to taste
fresh chervil and sliced almonds, as garnish

Berry Gastrique

2 tsp butter
1 tbsp minced shallot
1-1/2 cups frozen Saskatoon berries
3 tbsp granulated sugar
2 tbsp red wine vinegar
2 tbsp pomegranate juice
zest of one lemon
Kosher salt and black pepper to taste

Method

  1. Pre-heat oven to 275°C.
  2. Mix all the rub ingredients together and rub the pork belly generously and aggressively. Set aside for 35 minutes.
  3. Heat a large skillet on medium low heat, render the rind side of the belly until golden brown, about 10-15 minutes. Adjust the heat to maintain a nice browning.
  4. Place the pork belly rind-side up in a roasting pan on a rack and cover. Place in the oven and roast for five hours. Every hour pour an additional ounce of bourbon over the belly. Test for tenderness with a fork, if the meat is near falling apart remove from the oven, sprinkle with almonds and let cool over night in the refrigerator.
  5. Cut the pork into four to five ounce portions and place on a baking sheet.
  6. Place 1 cup of water and 1/2 cup of bourbon in the roasting pan, deglaze and reduce. Reserve this liquid to pour over the pork. Re-heat at preheated 350°C oven for twelve minutes.
  7. To make the lentil, heat a sauce pot on medium heat. Add oil and butter. Sauté bacon for five minutes.
  8. Add onions and sauté stirring occasionally until evenly caramelized. Drain and add the lentils and continue cooking for two minutes. Season lightly.
  9. Add 1 cup of the chicken stock and simmer lentils until stock is absorbed.
  10. Add beef consommé and simmer until absorbed and lentils are al dente. Add more chicken stock if needed.
  11. Season and add fresh tarragon prior to serving.
  12. To make the berry gastrique, heat a saucepot on medium low heat. Add butter and sweat shallot until translucent.
  13. Add remaining ingredients except zest and bring to a simmer and reduce until sauce is of a syrup consistency.
  14. Puree with lemon zest and strain through a fine mesh sieve. Adjust seasoning and serve.
  15. To serve, slice pork belly and arrange on top of the lentils, drizzle the gastrique on pork before serving.
  16. Garnish with fresh chervil sprigs and toasted sliced almonds.

Source: ciao!

In Pictures: Foods of Beyond Sushi in New York City

Vegan Foods


4

Beyond Sushi

Brains of ‘Super-Agers’ Look Decades Younger

Memory loss and muddled thinking may not be an inevitable part of getting older. New research shows that key brain regions in mentally sharp “super-agers” are similar to those of people much younger.

A team of researchers at Massachusetts General Hospital (MGH) investigated how some older people avoid age-related memory loss, appearing to retain the thinking abilities and brain circuitry of people significantly younger.

The study, supported by the U.S. National Institute on Aging, involved 17 super-agers. These super-agers were between the ages of 60 and 80. They scored as well on memory tests as adults who were 40 to 50 years younger, the investigators found.

The study also included 23 people aged 60 to 80 who had normal scores or performed as expected on memory tests. Additionally, 41 younger adults, aged 18 to 35, were included in the study.

“Previous research on super-aging has compared people over age 85 to those who are middle-aged,” study senior co-author Alexandra Touroutoglou, an instructor in neurology, said in a hospital news release.

“Our study is exciting because we focused on people around or just after typical retirement age — mostly in their 60s and 70s — and investigated those who could remember as well as people in their 20s,” she said.

Imaging studies showed the brains of the super-agers had a youthful appearance. Certain parts of the brain — including its outermost layer (the cortex) that’s essential for thinking — usually shrinks with age.

Many of the brain regions of super-agers were similar in size to those of the younger adults, the study showed.

“We looked at a set of brain areas known as the default-mode network, which has been associated with the ability to learn and remember new information, and found that those areas — particularly the hippocampus and medial prefrontal cortex — were thicker in super-agers than in other older adults,” said Touroutoglou.

“In some cases, there was no difference in thickness between super-agers and young adults,” she added.

The size of these brain networks among the super-agers also correlated with their memory skills, the study authors said.

“We believe that effective communication between these networks is very important for healthy cognitive [mental] aging,” Touroutoglou said.

The researchers suggested their findings could lead to new developments in the treatment and prevention of age-related memory loss and dementia.

Dr. Bradford Dickerson, the study’s senior co-author, said, “We desperately need to understand how some older adults are able to function very well into their seventh, eight, and ninth decades.” Dickerson is director of the frontotemporal disorders unit in the MGH department of neurology.

“This could provide important clues about how to prevent the decline in memory and thinking that accompanies aging in most of us,” he said.

The study was published in The Journal of Neuroscience.

Source: U.S. Department of Health and Human Services


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