Korean-American Hybrid Burger at Quarters Kitchen in Orange County, U.S.A.

Bulgogi Burger

The burger is stacked with soy-marinated ribeye steak, lettuce, mushroom, cheese, and Quarter’s house signature sauce, all of which sits in between two brioche buns.

Source: FoodBeast

Chicken in Morel Sauce

Ingredients

1-1/2 cups sodium-reduced chicken broth
1 pkg (14 g) dried morel mushrooms
1 whole chicken (about 1.8 kg), cut in pieces
1 tsp each salt and pepper
1/4 cup all-purpose flour
2 tbsp vegetable oil
1/4 cup butter
1/3 cup chopped shallots
2 cloves garlic, minced
1 cup dry sherry
1/2 cup whipping cream (35%)
1 sprig fresh thyme
2 tbsp chopped fresh parsley

Method

  1. In small saucepan, bring broth to boil. Remove from heat. Add mushrooms and let stand for 30 minutes to rehydrate.
  2. Sprinkle chicken with salt and pepper. Dredge in flour, shaking off excess.
  3. In large skillet or Dutch oven, heat oil over medium heat. Working in batches, brown chicken, about 8 minutes per batch. Using slotted spoon, transfer to plate.
  4. Drain fat from skillet. Add butter and melt over medium heat. Cook shallots and garlic until softened, about 2 minutes.
  5. Pour in sherry, scraping up browned bits from bottom of skillet. Bring to a boil and boil for 2 minutes.
  6. Stir in cream, thyme and mushrooms with soaking liquid, being careful not to add any grit from bottom of saucepan.
  7. Return chicken and any accumulated juices to skillet. Bring to a boil. Reduce heat and simmer until juices run clear when chicken is pierced and sauce is thickened, about 45 minutes.
  8. Sprinkle with parsley before serving.

Makes 4 to 6 servings.

Source: The Complete Chicken Cookbook

Video: Exoskeleton Controlled by a Brain-Machine Interface

Brain implants allow a tetraplegic patient to control a whole-body exoskeleton with brain signals in a proof-of-concept demonstration published in The Lancet Neurology. The patient uses two wireless chronically implanted brain-computer interfaces to control virtual and physical machines.

While the early results are promising, the system is a long way from clinical application or being widely available.

Watch video at You Tube (2:18 minutes) . . . . .

Just a Little Weight Loss Can Put Diabetes Into Remission

Serena Gordon wrote . . . . . . . . .

British researchers have good news for people with type 2 diabetes — you don’t need to lose a ton of weight to make a difference in your health.

In fact, they found that losing just 10% of your body weight during the first five years you have the disease can lead to remission of type 2 diabetes. That weight loss would be 18 pounds for someone who weighs 180 pounds.

It doesn’t matter what diet helps you lose the weight. And it doesn’t matter how slow or how quickly those pounds come off, the investigators found.

“Even small amounts of weight loss can help you achieve remission. Extreme dieting and exercising are not necessary,” said study author Dr. Hajira Dambha-Miller, a general practice physician and clinical lecturer at the University of Cambridge School of Clinical Medicine, in the United Kingdom.

“Type 2 diabetes should no longer be seen as a lifelong disease,” she added. The disease can essentially be cured if you lose weight and keep it off, according to Dambha-Miller.

The researchers said that type 2 diabetes affects 400 million people around the world. It’s typically considered a chronic, progressive disease. But significant weight loss through extreme dieting (less than 700 calories a day) can bring about remission in almost 90% of people with type 2 diabetes, the study authors noted. Weight-loss surgery also tends to bring on remission.

Intensive exercise coupled with a modest weight loss of 7% or less of body weight brought on remission in almost 12% of people in one study, according to the new report.

But maybe bringing on remission didn’t need to be so hard, the researchers surmised.

“The existing evidence for achieving remission suggests extreme levels of exercise and rather restrictive diets. This is simply not realistic or achievable for my patients, especially in the longer term,” Dambha-Miller said.

“It is also demotivating for my patients when they are unable to achieve large amounts of weight loss. Accordingly, we decided to look at modest weight loss over a longer period in a real-world population without any crazy diet or exercise requirements,” she explained.

For the new study, the researchers followed the health of almost 900 people newly diagnosed with type 2 diabetes for five years. The study participants, aged 40 to 69, provided information on weight, activity levels, diet and alcohol consumption.

Thirty percent of the group had achieved type 2 diabetes remission at the five-year follow-up. Those who had achieved a 10% weight loss were 77% more likely to be in remission after five years, the findings showed.

There was no specific intervention in the study. “This means there were no mandatory exercise or dietary requirements. All our participants did different things and still managed to lose weight and beat diabetes into remission,” Dambha-Miller said.

She said that experts don’t know exactly how losing weight helps, but they hypothesize that as people lose weight, the beta cells in the pancreas that produce insulin start to work again. That means the body can properly use sugar from foods instead of letting it build up in the blood.

Dr. Berhane Seyoum, chief of endocrinology at Detroit Medical Center and Wayne State University in Michigan, wasn’t involved in the current research, but said the findings are encouraging.

“People with type 2 diabetes can be encouraged to lose weight, and it doesn’t matter how. They can do whatever is convenient for them. Controlling diabetes keeps you healthy, gives you more energy and makes you feel better,” he said.

Seyoum also noted that any amount of weight loss can help the body use insulin better and will help with diabetes management.

The study was published online recently in the journal Diabetic Medicine.

Source: HealthDay

Organic Chicken Less Likely to Harbor a Dangerous ‘Superbug’

Steven Reinberg wrote . . . . . . . . .

In a finding that suggests organic is best, a new study indicates that chickens raised without antibiotics may have fewer types of antibiotic-resistant salmonella than animals raised at factory farms.

Salmonella is a common infection among poultry, so some large farms feed their chickens antibiotics to prevent the birds from getting sick, and to help them gain weight faster. But this practice can make salmonella resistant to the antibiotics usually used to treat it, the researchers said.

“Chicken and poultry meat samples that were labeled antibiotic-free or organic were half as likely to contain multidrug-resistant salmonella as conventionally raised poultry,” said researcher Nkuchia M’ikanatha. He is lead epidemiologist for antimicrobial resistance response at the Pennsylvania Department of Health, in Harrisburg.

A related study found that almost one-third of meat and poultry were contaminated with antibiotic-resistant forms of the bug, M’ikanatha said.

Genes that make bacteria resistant to recommended antibiotics are a problem because they undermine treatment of severe infections, he added.

“One specific gene found in salmonella isolated from meat and patients makes the bug resistant to the only drug, ceftriaxone, recommended for treating severe salmonellosis in children,” M’ikanatha said.

For the study, M’ikanatha and his colleagues tested 2,500 samples of poultry, ground beef and pork chops purchased from 2015 to 2017 at randomly selected markets in Pennsylvania.

The investigators found that up to 30% of the salmonella they found in the meat samples was resistant to three to five classes of antibiotics. And, over the study period, resistance grew to the antibiotics ceftriaxone, amoxicillin and extended-spectrum cephalosporins.

The researchers also found that meat samples were contaminated by the same bacteria recovered from patients, M’ikanatha said. “Those bugs had genes that make salmonella resistant to recommended antibiotics,” he said.

The studies were funded by the Pennsylvania Department of Health and the U.S. Food and Drug Administration.

Overuse or misuse of antibiotics in humans and animals can lead to antibiotic resistance, increasing the risk that antibiotics will not be effective when needed, M’ikanatha explained.

When doctors decide that antibiotics are needed to treat salmonella, they should run tests to determine whether the bacteria causing the illness is susceptible to the drugs they intend to use, M’ikanatha said.

“Consumers should read product labels and make informed choices based on the evidence about the risk of poultry contamination with drug-resistant salmonella,” he suggested.

The studies were to be presented Thursday at ID Week in Washington, D.C. Such research is considered preliminary until published in a peer-reviewed journal.

Antibiotic-resistant salmonella is increasing in livestock, said Dr. Marc Siegel, a professor of medicine at NYU Langone Medical Center in New York City.

“This is because they raise these animals in squalor — they’re standing in their own poop and easily transmit the bacteria,” he said.

Siegel believes in attacking the problem at its source. “We’ve got to clean up our meat farms and stop feeding everything an antibiotic,” he said. Stopping the use of antibiotics in animals will result in fewer antibiotic-resistant strains, Siegel added.

For consumers, Siegel said that all meats should be cooked thoroughly to kill any bacteria living on it. Also, raw meat should be kept away from other foods because cross-contamination is a danger.

Most cases of salmonella in humans don’t have to be treated. It usually goes away on its own. But for the most severe cases, antibiotics are needed.

Source: HealthDay


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