Impossible Food Will Launch Plant-based Ground Meat for Sale in Grocery Store

On September 19th, consumers in one U.S. city will be able to purchase Impossible product from the grocery store for the very first time.

Spicy Wonton Filling Burgers


1/4 cup plus 2 tablespoons sliced green onion, including some green tops
1/4 cup chopped fresh Chinese chives or cilantro (coriander)
1-1/2 tablespoons finely minced fresh ginger root
2-1/2 tablespoons finely minced garlic
1/4 cup plus 1 tablespoon soy sauce
1-1/2 tablespoons Chinese rice wine or dry sherry
1-1/2 teaspoons coarse kosher salt
1 teaspoon finely ground black pepper
1-1/2 tablespoons hot chili oil
1/4 cup unsalted homemade chicken stock or canned low-sodium chicken broth
3 pounds coarsely ground pork butt (use about 1 part fat to 3 to 4 parts lean)
2 slender French baguettes, each cut crosswise into 4 equal portions and then split lengthwise
peanut oil or corn oil
Dijon-style mustard


  1. In a large bowl, combine the green onion, chives or cilantro, ginger, garlic, soy sauce, rice wine or sherry, salt, pepper, chili oil, and stock or broth and mix well.
  2. Add the pork and stir in one direction with your hands or a large spoon just until the mixture is thoroughly blended. Do not overwork the meat. (At this point the mixture can be sealed airtight and refrigerated overnight. The flavors will actually enlarge. Bring to room temperature before cooking.)
  3. Handling the meat mixture as little as possible to avoid compacting it, divide it into 8 equal portions and form the portions into rectangles to fit the bread.
  4. Brush a heavy skillet with a film of peanut oil or corn oil. Remember that the pork will render some of its own fat, so you’ll need only minimal oil for cooking. Place the pan over high heat and heat it as hot as possible. Add the patties and sear, turning once, until well browned on both sides.
  5. Reduce the heat and cook until done (internal temperature 165°F).
  6. Spread the cut surfaces of the baguette portions with mustard and enclose the patties inside.

Makes 8 servings.

Source: Chef Barbara Tropp

In Pictures: Burgers of Restaurants in London, U.K.

How to Fight Hidden Causes of Inflammation

Len Canter wrote . . . . . . . . .

Tamping down inflammation is a must for people with a chronic inflammatory diseases like rheumatoid arthritis or lupus. But you can be exposed to damaging inflammation without having a specific medical condition.

Inflammation prevents the body from adequately reacting to stressors and puts the aging process on an unwanted fast track, increasing the likelihood of problems like heart disease. The negative effects of inflammation can be so significant that leading researchers from the University of Bologna in Italy coined the phrase inflamm-aging. So making anti-inflammation lifestyle choices is good for everyone.

How to Avoid Inflamm-aging

  • Eat a heart-healthy diet focusing on foods like fatty fish, fruits and vegetables. Keep in mind that sugar is highly inflammatory.
  • Get active with moderate cardio exercise. Remember: Good health guidelines call for 30 minutes a day on at least five days per week.
  • Lose excess weight, especially if you’re carrying those pounds around your middle.
  • Avoid exposure to all forms of secondhand smoke, and of course, if you smoke, quit.
  • Limit alcohol to one drink per day if you’re a woman, two if you’re a man.
  • Clock seven to eight hours of sleep every night. Some people need more, others need less, but this is the sweet spot between not enough and too much.
  • Manage stress. Stress is often unavoidable, but you can minimize its effects with techniques like deep breathing and meditation.
  • Stay social with strong connections to friends and family.

Also, talk to your doctor about ways to boost heart health and any other steps appropriate to your needs to counter inflammation.

Source: HealthDay

Healthy Foods More Important than Type of Diet to Reduce Heart Disease Risk

Lindsey Diaz-MacInnis wrote . . . . . . . . .

Everyone knows that achieving or maintaining a healthy body weight is one key to preventing cardiovascular disease. But even experts don’t agree on the best way to achieve that goal, with some recommending eliminating carbohydrates and others emphasizing reducing fats to lose weight. Few studies have investigated the effects of these specific macronutrients on cardiovascular health.

In a study published online in the International Journal of Cardiology, researchers at Beth Israel Deaconess Medical Center (BIDMC) examined the effects of three healthy diets emphasizing different macronutrients – carbohydrates, proteins, or unsaturated fats – on a biomarker that directly reflects heart injury. Using highly specific tests, the team found that all three diets reduced heart cell damage and inflammation, consistent with improved heart health.

“It’s possible that macronutrients matter less than simply eating healthy foods,” said corresponding author Stephen Juraschek, MD, PhD, Assistant Professor of Medicine at BIDMC and Harvard Medical School. “Our findings support flexibility in food selection for people attempting to eat a healthier diet and should make it easier. With the average American eating fewer than two servings of fruit and vegetables a day, the typical American diet is quite different from any of these diets, which all included at least four to six servings of fruits and vegetables a day.”

Juraschek and colleagues analyzed stored blood samples from 150 participants of the Optimal MacroNutrient Intake Trial to Prevent Heart Disease (OmniHeart) trial, a two-center, inpatient feeding study conducted in Boston and Baltimore between April 2003 and June 2005. The average age among the study participants was 53.6 years, while 55 percent were African American and 45 percent were women. The participants – all of whom had elevated blood pressure, but were not yet taking medications to control hypertension or cholesterol – were fed each of three diets – emphasizing carbohydrates, protein, or unsaturated fat – for six weeks with feeding periods separated by a washout period.

The diets were: a carbohydrate-rich diet similar to the well-known DASH diet, with sugars, grains and starches accounting for more than half of its calories; a protein-rich diet with 10 percent of calories from carbohydrates replaced by protein; and an unsaturated fat-rich diet with 10 percent of calories from carbohydrates replaced by the healthy fats found in avocados, fish and nuts. All three diets were low in unhealthy saturated fat, cholesterol, and sodium, while providing other nutrients at recommended dietary levels. The research team looked at the effects of each diet on biomarkers measured at the end of each dietary period compared to baseline and compared between diets.

All three healthy diets reduced heart injury and inflammation and acted quickly within a 6-week period. However, changing the macronutrients of the diet did not provide extra benefits. This is important for two reasons: First, the effects of diet on heart injury are rapid and cardiac injury can be reduced soon after adopting a healthy diet. Second, it is not the type of diet that matters for cardiac injury (high or low fat, high or low carb), but rather the overall healthfulness of the diet.

“There are multiple debates about dietary carbs and fat, but the message from our data is clear: eating a balanced diet rich in fruits and vegetables, lean meats, and high in fiber that is restricted in red meats, sugary beverages, and sweets, will not only improve cardiovascular risk factors, but also reduce direct injury to the heart,” said Juraschek. “Hopefully, these findings will resonate with adults as they shop in grocery stores and with health practitioners providing counsel in clinics throughout the country.”

Source: Beth Israel Deaconess Medical Center

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