In Pictures: Foods at the Los Angeles’ Vegan Festival

Indian-style Stuffed Karela (Indian Bitter Melon)

Ingredients

1 lb bitter melon (about 8 medium-sized melons)
2 Tbsp grapeseed oil, divided
2 large onions, finely chopped
2 Tbsp grated ginger
1 large tomato, chopped
1/4 cup dried curry leaves
1 Tbsp garam masala
1 tsp ground turmeric
1 tsp salt

Method

  1. Preheat the oven to 450°F.
  2. Make a cut in the middle of each bitter melon and empty out the seeds. Put the melons on a baking sheet and bake for 5 minutes.
  3. To make the filling, place 1 Tbsp of the oil in a large non-stick skillet over medium-high heat and add the onion and ginger. Cook for 4 minutes.
  4. Add thc chopped tomato, curry leaves, garam masala, turmeric, and salt and cook for 5 minutes, stirring occasionally.
  5. Put 2 Tbsp of the mixture in each bitter melon, and tie it closed with kitchen string.
  6. Place the remaining 1 Tbsp of oil in a large non-stick skillet, and heat the pan over high heat. Reduce the heat to medium and gently place the bitter melons in the pan. Cook for 3 to 5 minutes until each side has browned. Remove string and serve with cooked rice.

Makes 4 servings.

Source: Everyday Indian


What’s for Lunch?

Vegetarian Set lunch at Lotus Veggie Cafe in Tokyo, Japan

The Menu

  • Spanish-style Eggless Omelet
  • Roasted onion marinated with sesame nanban sauce
  • Soybean protein satay
  • Stir-fried burdock with black vinegar sauce
  • Vegetable mixed with finely shredded kelp and soy sauce
  • Whey sauerkraut
  • Caprese salad with soy milk cheese and tomato
  • Vermicelli salad with pound-pound tofu
  • Pumpkin cold soup
  • Cooked sprouted brown rice

Mediterranean Diet Most Popular on U.S. Coasts

Evidence linking a Mediterranean diet to a slew of health benefits is extensive and growing, but new research finds Americans in some regions aren’t taking to it.

The increasingly popular eating plan emphasizes fruits, vegetables, nuts, whole grains and olive oil while limiting red meat and other saturated fats, refined sugars and processed foods. The Mediterranean diet has been shown to reduce chronic illnesses, including cancer, diabetes and heart disease.

People on the West Coast and in the Northeast have been quick to embrace this healthy eating plan. But it has yet to catch on in parts of the South and some Midwest states, the study showed.

“Given the skyrocketing obesity rates in the U.S.A. over the past few decades, identifying and promoting obesity-modifying dietary approaches is a top priority,” wrote the study authors led by Meifang Chen, professor of public health at California State University, Los Angeles.

About 3 out of 4 Americans fail to eat recommended amounts of vegetables, fruit and dairy, the authors pointed out. And most consume too much sugar, saturated fat and salt. Meanwhile, obesity-related illnesses cost Americans $190 billion a year — a fifth of the nation’s annual health-care spending.

“Our study identifies and characterizes locations and at-risk populations across the U.S.A. where Mediterranean diet promoting interventions and policies might have the greatest effect in combating the obesity,” the researchers wrote.

Chen’s team investigated how almost 21,000 non-Hispanic adults in 48 states and Washington, D.C., followed the regimen.

Nearly half said they strictly followed a Mediterranean diet. It was most popular on the West Coast and in the Northeast, including California, Pennsylvania, New Jersey, New York City, Connecticut and Massachusetts, the study found.

It was less popular in Arkansas, Louisiana, Alabama, Georgia, North Carolina, northern Indiana and Michigan.

Researchers found that people who lived in poor and rural areas, minority neighborhoods and smaller towns were the least likely to follow the eating plan.

It was more popular among older people and non-smokers, as well as those who were black, college-educated and had an annual household income of at least $75,000.

Those who said they exercised at least four times a week and who watched less than four hours of television daily were also more likely to stick to this healthy eating regimen, the study found.

Source: HealthDay

Study: An Egg a Day May Keep Heart Disease Away

The 1960s advertising slogan, “Go to work on an egg,” may have offered sound dietary advice, according to new research that found an egg a day may reduce the risk of cardiovascular disease.

Consumption of up to one egg daily was linked with lower rates of strokes and heart disease, according to the research published in journal Heart.

Daily consumers also had a lower risk of death from cardiovascular disease when compared to those who did not eat eggs.

The researchers, from Peking University Health Science Centre, examined data from 416,213 participants in China.

At the start of the study, 13.1% of participants reported daily consumption of eggs and 9.1% said they never or rarely ate them.

The group were followed up around nine years later, with daily egg consumption found to be linked to a lower risk of cardiovascular disease overall.

Those who ate up to one a day had a 26% lower risk of haemorrhagic stroke, 28% lower risk of haemorrhagic stroke death and an 18% lower risk of cardiovascular disease death, the study found.

There was also a 12% reduction in the risk of ischaemic heart disease, or coronary heart disease, in those consuming an estimated 5.32 eggs a week compared to those eating around two.

Haemorrhagic strokes, caused by bleeding in and around the brain, are less common than ischaemic strokes, which are the result of a blockage.

But they have a higher prevalence rate in China than in high-income countries.

“This present study finds that there is an association between moderate level of egg consumption (up to one egg per day) and a lower cardiac event rate,” the authors wrote.

“Our findings contribute scientific evidence to the dietary guidelines with regard to egg consumption for the healthy Chinese adult.”

Previous studies examining the impact of eggs on health have been inconsistent and most have found insignificant associations between consumption and coronary heart disease or stroke.

Commenting on the findings, Tim Chico, professor of cardiovascular medicine at the University of Sheffield, said: “It is very difficult to determine the part any single element of our diet plays in our risk of developing heart disease.

“This study has shown that people who eat more eggs have lower rates of a range of diseases including heart attack and stroke.

“It is important to stress that this does not prove that eating eggs protects against these diseases, as there may be other differences between the people eating more eggs that cause these differences.”

Professor Nita Forouhi, of the MRC epidemiology unit at the University of Cambridge, said: “The take home message of this research from a large study from China is that at the very least up to one egg a day is not linked with raised cardiovascular risk, and at best up to one egg a day may even have health benefits.

“The researchers accounted for many dietary and other behaviours in their analyses, but it is important to emphasise that eggs are not eaten in isolation, and overall healthy or unhealthy dietary patterns will always matter.”

Victoria Taylor, senior dietitian at the British Heart Foundation, said: “It’s possible that the lower risk of cardiovascular disease seen in those who consumed eggs on a daily basis may have been caused by something else in their diet or lifestyle – rather than a specific cause and effect.

“The study was also carried out on a middle-aged Chinese population so the results may not be directly applicable to a UK population.

“However, these findings may be reassuring for people who like to ‘go to work on an egg’ and are consistent with current advice in the UK; that eggs can be included as part of a healthy, balanced diet.”

Source: The Telegraph


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