New Sweet for Summer: Korean-style Shaved Ice Dessert

The desserts are offered for a limited time by Korean Dessert Cafe SULBING ((ソルビン) in Japan.

The price for the shaved ice desserts with melon is 1,500 yen each (tax included).

Chinese-style Braised Duck Legs

Ingredients

5 duck legs
2 tangerine peel
2 star anise
3 slices ginger
2 sprigs green onion

Marinade

1 tbsp salt
1 tbsp dark soy sauce
1 tbsp Chinese cooking wine

Seasoning

2 cups chicken stock
1-1/2 tsp sugar

Method

  1. Soak tangerine peels until soft and scrape out seeds. Wash duck legs, pat dry and marinate for 1/2 hour.
  2. Heat 4 tbsp oil in a wok, pan fry duck until both sides are golden. Then saute ginger, green onion and star anise till fragrant.
  3. Pour in seasoning and tangerine peel, bring to a boil. Turn down heat and simmer for about 40 minutes until duck meat is tender. Remove and cut duck into pieces. Spoon sauce over duck and serve.

Source: Cook It Easy

Video: Five Generation of Making Soy Sauce the Traditional Way in Japan

Japanese shoyu, or soy sauce, was traditionally brewed in vats over two years in a process that dates back to the 7th century.

Over the past 60 years, global demand gave way to industrialization, and today less than one percent of shoyu is produced in the old way.

But on the island of Shōdoshima, Yasuo Yamamoto ferments soy beans traditionally in bamboo barrels similar to the ones his family has built for the past 150 years. And while it takes four times longer than the modern way to produce, the results are undeniably delicious.

Watch video at You Tube (3:42 minutes) . . . . .

Fried Potatoes Linked to Early Death Risk

Honor Whiteman wrote . . . . . . .

Do you want fries with that? A new study provides a good reason to say “no,” after finding that eating two to three portions of fried potatoes every week could raise the risk of early death by twofold.

Study co-author Luigi Fontana, of Brescia University Medical School and CEINGE Biotecnologie Avanzate – both in Italy – and colleagues came to their findings after analyzing the data of more than 4,400 adults from the United States.

In the U.S., potatoes are a diet staple, especially in processed forms. According to the United States Department of Agriculture (USDA), processed potatoes – including french fries and potato chips – accounted for 64 percent of total potato use in the U.S. during the 2000s, compared with just 35 percent in the 1960s.

While potatoes can form part of a healthful diet, some studies have suggested that eating too many may pose health risks. A study reported by Medical News Today last year, for example, found that eating four or more portions of potatoes each week may raise the risk of high blood pressure.

For this latest research, Fontana and colleagues set out to investigate the effects of potato consumption on mortality, which is a subject that they believe has been understudied.

Their findings were recently published in The American Journal of Clinical Nutrition.

The study included the data of 4,440 adults who were a part of the Osteoarthritis Initiative (OAI) cohort study.

Participants were aged between 45 and 79 years at study baseline, and they were followed up for an average of 8 years.

As part of the OAI study, subjects were required to complete a food frequency questionnaire. Fontana and colleagues used these data to determine participants’ overall weekly potato consumption, as well as their weekly intake of fried and unfried potatoes.

During the 8-year follow-up, a total of 236 participants died.

Overall potato intake was not associated with mortality risk, the researchers found. However, when conducting a subgroup analysis, the researchers uncovered some interesting results.

Compared with adults who did not consume fried potatoes – such as french fries, potato chips, or hash browns – those who ate around two to three portions of fried potatoes each week were found to have double the risk of premature death, and eating more than three portions further increased this risk.

However, the researchers found no link between the intake of unfried potatoes and early death risk.

Since the study is solely observational, no firm conclusions can be made about how the consumption of fried potatoes influences the risk of premature death. Still, the researchers believe that their findings offer food for thought.

The team concludes:

“The frequent consumption of fried potatoes appears to be associated with an increased mortality risk. Additional studies in larger sample sizes should be performed to confirm if overall potato consumption is associated with higher mortality risk.”

Source: Medical News Today

Seniors Get Good Results From Herniated Disc Surgery

People over age 65 shouldn’t avoid surgery for a herniated disc just because of their age. Seniors benefit from the procedure as much as younger patients, Norwegian research shows.

The study involved more than 5,500 people with a herniated, or “slipped” disc. The condition occurs when one of the discs that cushions bones in the spine gets damaged, causing it to push forward. The result is lower back pain that can extend to the leg and foot, and even lead to paralysis.

Exercise, heat and pain medication provide relief in some cases. But people with severe pain or disability may need surgery, according to researchers at St. Olav’s Hospital in Trondheim, Norway and the Norwegian University of Science and Technology (NTNU).

The investigators compared patient-reported outcomes after disc surgery. The study included nearly 5,200 patients under age 65, and about 380 older patients.

The researchers reported that older patients had less back pain after surgery than younger patients. But the seniors experienced more minor complications and had slightly longer hospital stays. However, the study authors said that these issues were not serious and didn’t affect the success of their treatment.

“This study shows that it is fully possible to do good surgical research on elderly patients,” study leader Mattis Madsbu said in a NTNU news release. Madsbu is a medical student at the university.

The study was published recently in JAMA Surgery.

Source: HealthDay


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