Gadget: Mandarin Orange Peeler


The price for a pack of 2 peelers is 108 yen (tax included) in Japan.

New Research Finds Drinking 100 Percent Fruit Juice Does Not Affect Blood Sugar Levels

One hundred percent juice does not have a significant effect on fasting blood glucose, fasting blood insulin, or insulin resistance according to a new study published in the Journal of Nutritional Science. The findings are consistent with previous research indicating that 100% fruit juice is not associated with an increased risk of developing Type 2 Diabetes and support a growing body of evidence that 100% fruit juice has no significant effect on glycemic control.

A comprehensive data analysis quantitatively assessed the relationship between drinking 100% juice and blood glucose control. Using fasting blood glucose and fasting blood insulin levels as biomarkers for diabetes risk, the systematic review and meta-analysis included 18 randomized controlled trials (RCT) to evaluate the impact of 100% juice from fruits, such as apple, berry, citrus, grape, and pomegranate.

According to The American Diabetes Association, about 90% of the 29 million cases of diabetes in adults and children in the United States are considered Type 2. Type 2 Diabetes is a metabolic disorder where the body is unable to respond to insulin. The first line of defense for preventing and treating Type 2 Diabetes is following a healthy lifestyle. Eating right, exercising regularly and staying at a healthy weight are encouraged. US Dietary Guidelines recommend consumption of a healthy eating pattern which includes fruits, vegetables, grains, low-fat or fat-free dairy and a variety of protein foods. A 4-oz. glass of 100 percent juice counts as one serving (1/2 cup) of fruit, and can complement whole fruit to help individuals add more produce to their diets.

Source: EurekAlert!

Chinese-style Vegetarian Dish of Braised Gluten


1-1/3 lb gluten (面筋)
1 tbsp sesame oil
4 aniseed star
1 piece cinnamon bark


1/2 tsp salt
1 tbsp sugar
1 tbsp malt sugar
1 tsp mushroom essence
1-1/2 tbsp dark soy
1-1/2 cups water


  1. Blanch gluten in boiling water for 5 minutes, drain.
  2. Cut gluten into thick chunks after cooling down. Deep fry in hot oil until golden brown. Drain.
  3. Heat 2 tbsp oil in a wok, add sauce ingredients, gluten, aniseed star and cinnamon. Cook over low heat and keep stirring until most of the liquid has evaporated.
  4. Add sesame oil, mix and remove to a cutting board. Cut gluten into 1/4-inch slices before serving either warm or at room temperature.

Source: Chinese Vegetarian Dishes

U.K. Tesco Supermarket Launches New Brand of Vegan Food

Olivia Petter wrote . . . . . . .

Veganism has officially gone mainstream as more restaurants and supermarkets provide for those on a plant-based diet.

Gone are the days when vegans were forced to twiddle their thumbs over a plate of salad leaves – today you can easily find tasty alternatives for ice cream, pizza, liquor and even fast food.

Now, Tesco has jumped on the vegan bandwagon with “Wicked Kitchen”, a new plant-based brand complete with ready meals, sandwiches and salads.

The supermarket giants have partnered with US chef Derek Samo to create the entirely vegan 20-part range.

“When I first arrived in Britain from America I was hugely surprised at how little choice there was for vegans and those considering a lifestyle change,” explains Samo.

“For too long, vegans have been overlooked, with many offerings that are available seemingly created to appease rather than truly please.

“Wicked Kitchen plans to change all that and I’m proud to work with Tesco and offer all its customers delicious meals to get them on board with this growing foodie revolution.”

The range includes a mix of vegetable-based microwavable meals such as mushroom bolognese, BBQ butternut mac, curried cauliflower and teriyaki noodles.

In terms of sandwiches and wraps, shoppers can expect a range of innovative fillings such as carrot pastrami, spicy frijoles and pumpkin falafel.

In addition to three salad options, there are also two flavours of pizza included in the range: caponata and BBQ mushroom, both on a sourdough base.

The range will certainly have wide-range appeal, as the number of vegans in Britain has risen by 360 per cent in the last 10 years while a third of the UK now identifies as “flexitarian”.

Meanwhile, Tesco reports that the demand for chilled vegetarian ready meals and meat substitutes has soared by 25 per cent in the last year alone.

Happy animal product-free feasting.

Source: Independent

Some Foods May Increase Your Risk for Colon Cancer

Dennis Thompson wrote . . . . . . . .

Chowing down on red meat, white bread and sugar-laden drinks might increase your long-term risk of colon cancer, a new study suggests.

These foods all increase inflammation in your body, and the inflammation they cause is associated with a higher chance of developing colon cancer, according to pooled data from two major health studies.

Basically, what makes for a healthy diet overall also appears to promote a cancer-free colon, said senior researcher Dr. Edward Giovannucci. He is a professor of nutrition and epidemiology at Harvard T.H. Chan School of Public Health in Boston.

“It’s consistent with what we already recommend for a healthy diet in general,” Giovannucci said. “I see that as good news. We’re supporting the current evidence, and not telling people to do something completely different from what they’ve been told.”

Previous studies have linked diet factors with colon cancer, but there’s been no clear explanation why that might be, he added.

Giovannucci and his colleagues suspected that inflammation promoted by what a person eats could be at least one way in which diet could influence risk.

It’s a reasonable theory, said Dr. Nancy Baxter, a professor of surgery at the University of Toronto and an expert with the American Society of Clinical Oncology.

“We know that chronic inflammation has a lot of negative effects on people, and not just on cancer,” Baxter said. “It’s not a natural state. It’s not natural for us to have ongoing inflammation.”

To test this possible connection, the researchers gathered data on more than 121,000 people from two studies — the Health Professionals Follow-up Study and the Nurses’ Health Study — in which people were followed for a quarter of a century to track potential influences on their health.

Participants filled out food questionnaires every four years. Those questionnaires helped researchers determine a dietary inflammation “score” for each person.

There were 2,699 cases of colorectal cancer that occurred during follow-up. The investigators compared the foods these people ate against the diet of people who didn’t develop colon or rectal cancer.

People who ate the most inflammatory foods were 37 percent more likely to develop colon cancer and 70 percent more likely to develop rectal cancer, compared with those who had the lowest inflammation diet score, the findings showed.

Processed meat, red meat, organ meat, refined flour and sugary drinks were among the foods linked most to cancer-related inflammation, Giovannucci said.

On the other hand, he noted, green leafy vegetables, dark yellow vegetables, whole grains, coffee and fruit juice appeared to reduce inflammation.

A person appeared to achieve the greatest anti-inflammatory effect from their healthy diet if they also refrained from alcohol, noted Dr. Wafik El-Deiry, deputy director of Fox Chase Cancer Center in Philadelphia.

There were some odd findings, as well.

For example, pizza was said to reduce inflammation even though it’s made up of individual items known to increase inflammation; at the same time, tomatoes cropped up as a cause of inflammation.

According to Baxter, “I don’t think anyone should take this and say I can’t eat tomatoes but I should eat pizza. I don’t even know how that makes sense.”

Giovannucci said the study is best viewed as looking at a general pattern of healthy eating.

“Since there are multiple factors, a single one by itself isn’t overall that important, but they contribute,” Giovannucci said. “If you do everything in the right direction, then you will have a significant impact.”

For example, people might drink a lot of coffee, which is a powerful anti-inflammatory beverage, but dull its benefits by loading their mug up with sugar, he said.

“The items add up,” Giovannucci explained. “You can’t single one thing out.”

That’s right, said Marjorie McCullough, strategic director of nutritional epidemiology for the American Cancer Society.

“It’s important to focus on the overall pro-inflammatory diet, rather than on the specific foods contained in this diet pattern,” McCullough said.

“Also, the impact is likely to be even greater, as the foods in this pattern capture only some of the foods that are likely to influence inflammation in the body,” McCullough added. “For example, certain spices and food preparation methods are not included, which may have strong effects on inflammation.”

Baxter noted that the people with the highest risk of colon cancer were the outliers in the study — the one-fifth of participants who were consistently eating a lot of foods that promote inflammation.

“These are people who don’t have a typical diet,” Baxter said.

The study was published online in the journal JAMA Oncology.

Source: HealthDay