Gadget: Sous Vide Appliance with Built-in Refrigeration

Mellow Duo

Mellow is a smart new way to cook sous-vide. From the wireless smart control to the ability to keep your food at refrigerator temperatures, everything on Mellow was thought to make life easier and yet still have great food every day.

Chinese Hakka-style Stir Fried Bitter Gourd with Salted Egg


1 bitter gourd
1 salted egg
1 preserved egg
2 cloves garlic, sliced
1 stalk spring onion, chopped
1 tsp crushed rock sugar
1/2 tsp salt
gound white pepper


  1. Wash bitter gourd, cut into to halves lengthwise, clear out rind and seeds, and cut into thick slices.
  2. Hard boil salted egg, separate egg white from yoke, cut egg white into small pieces and crush the yoke.
  3. Shell preserved egg and cut into small pieces.
  4. Brown garlic slices in 1 tablespoon of oil under medium heat, put in salted egg white and bitter gourd, toss and add salt, crushed rock sugar and 1/2 cup water, cover and stew for 2 minutes.
  5. Remove lid, stir in preserved egg and salted egg yoke, cook until sauce thickens. Add spring onion and white pepper before serving.

Source: Hakka Cuisine

Seaweed Flakes Used as Flavour Enhancer and to Replace Salt

Tesco has teamed up with a Scottish food producer to stock “super healthy” seaweed flakes tipped as a natural salt replacement and versatile flavor enhancer. The retailer has just started selling sachets of three of Mara’s ground seaweed products at stores across the UK for health-conscious consumers looking to cut down on their salt intake and boost their food with an umami kick.

Seaweed is, on average, 85 percent lower in sodium than salt. Excess sodium can raise blood pressure which in turn can lead to heart disease and strokes, notes Tesco. It is also rich in other ‘salty’ minerals such as iodine, potassium, magnesium, calcium, iron, and zinc.

Mara Seaweed was originally set up by two friends, both passionate about popularizing the superfood as a healthy alternative.

“Using seaweed as a seasoning is not only a great way to cut down on your sodium intake but one that can add a real ‘wow’ factor when added to other foods,” says Tesco Herbs and Spices buyer Angus McSporran. “It is already hugely popular in the Far East where it has been part of the national diet as a treat as well as a wonderful tasting food enhancer.

“We think it will appeal to food lovers seeking a new taste thrill. It has a subtle salty taste and which has been compared to umami – the fifth basic taste we can sense after salt, sweet, sour and bitter,” he adds.

UK government recommendations state that no more than six grams of salt should be consumed per day but currently daily consumption for UK adults is around eight grams.

Mara founder Fiona Houston has also signed up to the supermarket’s Incubator Program which helps young, innovative suppliers meet their business potential. The same program has already seen food and drink industry giants such as Brew Dog, Fever Tree and Graze flourish.

“The Tesco deal is not only a game-changer for us but for the whole growing seaweed industry,” says Houston. “It will mean seaweed as a healthy and tasty alternative to salt being introduced to more shoppers than ever before.”

“Our goal has always been to be a household name – Mara Seaweed on your table alongside Heinz Ketchup, Marmite…maybe one day soon people will be shaking our products on their chips instead of salt.”

The seaweed is harvested sustainably around the Fife shoreline, under license from the Crown Estate, and roughly two large handfuls are eventually ground down to make one 20 g sachet. Mara also partners with other seaweed producers throughout the North Atlantic to ensure a sustainable supply. After being harvested, water is extracted from the seaweed and it is then milled into flakes so it is easy to use.

Source: Food Ingredient 1st

Study: Late Evening Meals Could Harm the Female Heart

Late dinners and heavy evening snacking do no favors for women’s hearts, a new study suggests.

Researchers at New York City’s Columbia University found that those who ate more of their daily calories in the evening had a higher risk of heart disease.

One cardiologist who looked over the new findings wasn’t surprised by the effect.

“The way metabolism, circadian rhythm, cortisol/insulin cycles work, they do not and cannot support heavy meals in the evening hours,” said Dr. Evelina Grayver.

“Not only are our bodies not meant to digest at late hours, we are also less mobile at night, thus the calories we consume are not being expended as energy,” said Grayver, who directs the coronary care unit at North Shore University Hospital in Manhasset, N.Y.

The new study involved 112 women, average age 33, whose heart health was assessed at the start of the study and then again one year later. The women recorded what they ate for one week at the start of the study and for one week 12 months later.

Most of the women ate some food after 6 p.m., but those who consumed a higher proportion of their daily calories in the evening tended to have had poorer heart health, say a team led by Nour Makarem, a Columbia associate research scientist.

In fact, with every 1% increase in calories consumed after 6 p.m., heart health declined accordingly.

Specifically, women who ate more of their daily calories in the evening were more likely to have higher blood pressure, higher body mass index and poorer long-term control of blood sugar.

Similar findings occurred with every 1% increase in daily calories consumed after 8 p.m., according to the study, which is to be presented at the American Heart Association’s annual meeting, held Nov 16 to 18 in Philadelphia.

“So far, lifestyle approaches to prevent heart disease have focused on what we eat and how much we eat,” Makarem said in an AHA news release. But he said that the when of eating may be important, too.

There’s good news from the study, because shifting the timing of eating is “a simple, modifiable behavior that can help lower heart disease risk,” Makarem said.

Dr. Satjit Bhusri is a cardiologist at Lenox Hill Hospital in New York City. He agreed the findings make sense.

“Calories are immediate energy,” he said. “I always advise patients to eat a lean, low -carbohydrate, early dinner. This simple understanding and mindfulness of when and what to eat, as the study states, can make a major impact on overall cardiovascular health and outcomes.”

Because these findings were presented at a medical meeting, they should be considered preliminary until published in a peer-reviewed journal.

Source: HealthDay

Heart Disease and Cancer Risk May be Linked

Heart attack survivors may have an increased risk of developing cancer compared to people without cardiovascular disease, according to research to be presented at the American Heart Association’s Scientific Sessions 2019 — November 16-18 in Philadelphia. The Association’s Scientific Sessions is an annual, premier global exchange of the latest advances in cardiovascular science for researchers and clinicians.

People with more risk factors for cardiovascular diseases were also at higher risk for developing cancer compared to people with lower cardiovascular disease risk.

“It’s a double whammy. Heart disease and cancer are the two leading causes of death in the United States. We now recognize that they are intimately linked. This tells us that we, as physicians, should be aggressive in trying to reduce cardiovascular risk factors not only to prevent heart disease, but also to consider cancer risk at the same time,” said study lead author Emily Lau, M.D., a cardiology fellow at Massachusetts General Hospital in Boston.

Using data from the Framingham Heart Study, researchers evaluated data from 12,712 participants (average age 51) without cardiovascular disease or cancer at the start of the study. The American Heart Association/American College of Cardiology’s Atherosclerotic Cardiovascular Disease (ASCVD) Risk Estimator and biomarkers (substances released into the bloodstream when the heart is damaged) were used to measure cardiovascular risk. The ASCVD risk estimator is a tool to help predict a person’s risk of developing heart disease within ten years.

During the study period of nearly 15 years, 1,670 cancer cases occurred (19% gastrointestinal; 18% breast; 16% prostate; 11% lung). The researchers found:

Cardiovascular risk factors, including age, sex, high blood pressure and smoking status, were independently associated with cancer.

Those with a 10-year ASCVD risk of 20% or higher were more than three times as likely as those with 10-year ASCVD risk of 5% or lower to develop any type of cancer.

People who developed cardiovascular disease (a heart attack, heart failure or atrial fibrillation) during the study period had more than a sevenfold increased risk for subsequent cancer compared to those who did not experience any cardiac event.

Similarly, those with high levels of BNP, a biomarker frequently elevated in heart failure, were more likely to get cancer during the 15-year follow-up period than participants with low levels of BNP.

“I think it’s interesting that BNP, a cardiac marker linked to heart failure risk, was associated with the risk of cancer in the future. Currently we use BNP to determine if a person has developed heart failure from chemotherapy drugs used to treat cancer,” said Tochi M. Okwuosa, D.O., Vice Chair, American Heart Association Council on Clinical Cardiology and Genomics and Precision Medicine Cardio-Oncology Subcommittee and associate professor at Rush University, Chicago. “This is the first study that has shown that BNP that’s elevated at baseline is associated with the future risk of cancer.”

“Cancer and cardiovascular disease share many of the same risk factors, such as tobacco use, poor nutrition and lack of physical activity. The next step is to identify the biological mechanisms driving the link between cardiovascular disease and cancer,” said Lau.

Many of the same lifestyle habits that reduce the risk of heart disease also reduce the risk of some kinds of cancer; so following the American Heart Association Life’s Simple 7 may help prevent both diseases. Life’s Simple Seven includes recommendations to eat a healthy diet (more fruits and vegetables, whole grains and lean protein), be physically active; avoid all tobacco/nicotine products and attain and maintain a healthy body weight, cholesterol, glucose and blood pressure,” said Eduardo Sanchez, M.D., M.P.H., chief medical officer for prevention for the American Heart Association.

Lau said this was an observational study, so it doesn’t prove cause and effect, but it does shed light on the connection between heart disease and cancer.

Source: American Heart Association

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