Video: Making Processed Beef (牛脂注入肉) by Injecting Beef Fat and Flavouring in Japan

“Piquer” is the origin of the idea behind the processed beef.

Piquer is a French culinary technique that inserts fat or herbs into lean meat by using a special needle called the “lardoire” to enhance the flavor or juiciness.

Processed Australian Beef

Japanese Wagyu Beef

Watch video at You Tube (0:56 minutes) . . . . .

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Baked Eggplant-wrapped Cheese Rolls with Marinara Sauce

Ingredients

14 oz eggplant, thinly sliced
2 oz cream cheese
1 oz goat cheese
1 cup fire roasted tomato, pureed
1/4 tsp red onion, diced
1 tsp basil, finely chopped
1/4 tsp thyme, finely chopped
1/4 tsp garlic, finely diced
1/4 tsp chili flake
1 Tbsp olive oi

Method

  1. In a mixing bowl, fold half herbs and garlic into cream cheese and goat cheese. Set cheese mixture aside.
  2. Apply olive oil to eggplant slices and grill until eggplant is soft and pliable. Let cool.
  3. Spread cheese mixture to eggplant and roll into roulades.
  4. Bake at 375°F for 15 minutes.
  5. For marinara sauce, mix remaining herbs, garlic and tomato together and heat until sauce becomes thick and starts to boil.
  6. Pour sauce onto plate. Stack hot roulades into a small pyramid. Garnish and serve.

Makes 3 servings.

Source: ciao!

Taco Bell Fries Up New Crispy Potaco with a Hash Brown-Like Taco Shell in India

Continuing their various experiments with unusual taco shells, Taco Bell serves up the new Crispy Potaco over in India.

The combination of potato and taco features a hash brown-like taco shell that’s made of potato and “Mexican spices.” The Potaco is a vegetarian item that comes filled with lettuce, fiesta salsa, cheese, and “signature sauces”.

For a limited time, the new menu item is selling for 99 rupees (about $1.44 US) a piece, which is the same price that the Naked Chicken Taco launched in the country.

Source: Brand Eating

Deadly Form of Advanced Prostate Cancer Calls for Distinct Treatment

Elizabeth Fernandez wrote . . . . . . . . .

A new study of prostate cancer in 202 men, whose cancers had spread and were resistant to standard treatment, found that a surprisingly large number of these cancers — about 17 percent — belong to a deadlier subtype of metastatic prostate cancer.

Previously, it was thought that these cancers constituted less than 1 percent of all prostate cancers.

The study, which was led by researchers at UC San Francisco and published online July 9 in the Journal of Clinical Oncology, suggests that this prostate cancer subtype, called treatment-emergent small cell neuroendocrine prostate cancer (t-SCNC), might in the future be routinely and more successfully treated with targeted drugs that already are being developed or tested in clinical trials.

“Think of advanced, hormone-treatment-resistant prostate cancers as a pie,” said Rahul Aggarwal, MD, assistant professor of medicine in the UCSF Division of Hematology and Oncology and the study’s corresponding author. “Instead of treating these advanced cases homogenously as we do with today’s standard treatments, we want to split the pie according to tumor characteristics, and develop treatment protocols tailored to individual slices, based on the cancers’ distinctive growth-driving genetic mutations and gene expression patterns.”

The research team identified specific genetic mutations and patterns of gene expression that are found in t-SCNC, but are distinct from the more common type of prostate cancer known as adenocarcinoma. Among the patterns identified in t-SCNC was higher activity of specific “transcription factor” proteins — proteins that switch on production of other proteins that drive cancer growth.

Two of the transcription factors over-activated in t-SCNC are targets of drugs already in clinical trials, Aggarwal said, with several more in pre-clinical testing. Aggarwal is a member of the UCSF Helen Diller Family Comprehensive Cancer Center.

In contrast, mutations that previously have been discovered to play a role in many adenocarcinomas were almost never present in t-SCNC, the researchers found.

Treatments targeting specific mutations in prostate cancer are not yet available in standard practice, which relies on hormonal treatment and chemotherapy as the mainstays of treatment. However, as the number of targeted treatments available for cancer grows, genetic analysis of tumors is expected to become increasingly valuable in helping to guide treatment. “Obtaining tumor biopsies in metastatic cancer has not in the past been the standard of care, but it is being done more often, in part to look for neuroendocrine tumor cells, but more generally to get an idea for what mutations are driving cancer growth,” Aggarwal said. “This trend has lagged in prostate cancer because most metastasis occurs in bone, and it is more difficult to do biopsies in bone in comparison to other tissues.”

The American Cancer Society estimates that 29,430 men will die from prostate cancer in 2018, making it second only to lung cancer as a cause of cancer death among U.S. men. About one in 10 prostate cancers has spread beyond the prostate at the time of initial diagnosis and is more difficult to treat successfully.

In these advanced cancers, additional mutations and alterations in gene expression patterns give rise to treatment-resistant tumor cells. These treatment-resistant cells and the clones they generate through cell division live on and enable the tumor to grow again, according to Aggarwal. The pattern of gene mutations observed in the study suggests that t-SCNC in these advanced cases of treatment-resistant prostate cancer arises from a pre-existing adenocarcinoma, he said.

“It is important to provide hormonal therapy in metastatic prostate cancer, because these hormonal treatments prolong survival,” Aggarwal said. “But they are not curative. In nearly every patient the cancer will become resistant to these treatments. It’s just a matter of when. We want to know why prostate cancer becomes resistant, and we believe the emergence of t-SCNC is one important mechanism through which they evolve and evade treatment.”

The study, which was undertaken by a consortium of five different academic medical centers, enrolled patients at the time their cancers were discovered to have become resistant to conventional hormonal treatment, known as androgen deprivation therapy.

Among patients who had previously stopped responding to second-line hormonal treatment with abiraterone or enzalutamide — drugs usually administered when initial hormone therapy fails — men with the t-SCNC subtype survived on average just 36.6 months, compared to 44.5 months for men without t-SCNC. Three-quarters of men in the study had received one or both these drugs.

“An understanding of the biology of this important mechanism of resistance is essential to our developing novel therapeutics designed to prevent the development of this lethal prostate cancer subtype, or, once developed, to effectively treat it,” said senior author Eric Small, MD, professor of medicine and chief of the Division of Hematology and Oncology at UCSF. Small is also deputy director of the UCSF Helen Diller Family Comprehensive Cancer Center.

In 160 of the men, there was enough tumor in biopsy specimens to classify the cancer, which was done independently by three different pathologists blinded to clinical and genetic characteristics of the cancers. They found t-SCNC in specimens from 27 of these men. The researchers surveyed genetic mutations and gene activation within tumor cells and identified patterns of genetic mutations that were associated with t-SCNC and with worse survival.

Source: UC San Francisco

Study: Umami Foods Pomote Healthy Eating through Effects on the Brain

Jacqueline Mitchell wrote . . . . . . .

Researchers have found that consuming a broth rich in umami—or savory taste—can cause subtle changes in the brain that promote healthy eating behaviors and food choices, especially in women at risk of obesity.

Umami is a Japanese word to express a delicious, savory meal, and it represents one of the five basic tastes, together with sweet, salty, bitter, and sour. A key component of umami taste is glutamate, a naturally occurring non-essential amino acid that can be found in nearly all foods, and especially in foods high in protein such as dairy products, fish, and meat.

Previous experimental studies have shown that intake of a broth or soup supplemented with monosodium glutamate (MSG), a sodium salt of glutamate, prior to a meal can decrease appetite and food intake, especially in women with a propensity to overeat and gain weight. In a study published March 30 in Neuropsychopharmacology, researchers evaluated changes in the brains of healthy young women after they consumed chicken broth with or without MSG added.

The investigators used three laboratory tools to detect changes: a computer test that measured inhibitory control (a key mental process that is necessary for self-regulation of eating), a buffet meal during which participants ate freely while wearing special glasses that tracked eye movements, and a functional brain scan that measured brain activity while participants made food choices.

Following intake of the umami-rich broth, participants performed the inhibitory control test better, had more focused gazes during the meal, and had more engagement of a brain area that is linked to successful self-regulation during food choice. Also, after consuming the umami-rich broth, those at higher risk of obesity consumed less saturated fat during the meal.

“Previous research in humans studied the effects of umami broths on appetite, which is typically assessed with subjective measures. Here, we extended these findings replicating the beneficial effects of umami on healthy eating in women at higher risk of obesity, and we used new laboratory measures that are sensitive and objective,” said senior author Miguel Alonso-Alonso, MD, Ph.D., an Assistant Professor at the Center for the Study of Nutrition Medicine in BIDMC’s Department of Surgery, BIDMC. He also noted that much research has examined the effects of sugar and sweetness on the brain, but the study of savory taste has been limited.

The results may open new ways to facilitate healthy eating and reduce food intake in the general population. “Many cultures around the world advocate drinking a broth before a meal. Our study suggests the possibility that people at high risk of obesity could benefit from an umami-rich broth before a meal to facilitate healthy eating and healthy food choice,” said Alonso-Alonso. “However, here we only evaluated immediate effects and in a laboratory context. Future research should address whether these observed changes can accumulate and affect food intake over time and/or whether they can be leveraged to help people lose weight more successfully.”

This study was supported partially by a grant from Ajinomoto Inc., which had no role in the design, analysis or writing of this article.

Source: Beth Israel Deaconess Medical Center


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