In Pictures: Food of Italian Restaurant in London, U.K.

Pan-fried Squid with Lemon

Ingredients

1-1/2 pounds squid tubes
2/3 cup fine semolina
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil, to fry
1 lemon, cut into wedges

Method

  1. Cut each squid tube open along one side. With a sharp knife score inside the skin diagonally in both directions.
  2. Cut the squid into rectangles measuring about 1 x 2 inches.
  3. Combine the semolina, salt, and pepper in a small bowl.
  4. Heat the oil in a large frying pan or wok over high heat.
  5. Dip the squid into the semolina mixture, turning to coat well.
  6. Fry in small batches until lightly brown and crisp, 3-4 minutes each batch.
  7. Drain on paper towels.
  8. Serve hot with the lemon wedges.

Makes 4 to 6 servings.

Source: Modern Mediterranean Cooking

What’s for Lunch?

Lunch at the Le Bar a Vin 52 in Ebisu, Japan

The Menu

Quinoa Salad

Baguettes and Mini Croissants with Olive Oil

Foie Gras and Hamburger

The price of the lunch is 1,380 yen plus tax.

Study Finds Little Increased Risk of Injury in High-intensity Functional Training Program

Jay Furst wrote . . . . . . . . .

High-intensity group workout classes are increasingly popular at fitness centers. While research has shown that these workouts can have cardiovascular and other benefits, few studies have been conducted on whether they lead to more injuries.

A Mayo Clinic study that closely tracked 100 participants in a six-week high-intensity functional training program showed a statistically insignificant increase in the rate of injury, compared with less intensive workouts.

The study, published in Mayo Clinic Proceedings, reported an injury rate of 9 injuries per 1,000 training hours during the six-week training, compared with 5 injuries per 1,000 training hours during the six weeks preceding enrollment. The data showed that 18% of participants reported an injury during the training period, and 37.5% reported an injury during a training session.

“These types of classes, which can include ballistic movements such as throwing or jumping with weights, and resistance training with kettlebells or free weights, have become very popular, but other than studies of similar programs in military training, there are no prospective research studies on injuries that can occur in these classes,” says Edward Laskowski, M.D., co-director of Mayo Clinic Sports Medicine. “Our findings show a trend toward an increase in injury during the course of a typical class.”

“Emphasizing proper technique and movement patterns is very important in all exercise, especially strength training,” says Dr. Laskowski, the study’s corresponding author. Most injuries in this study were related to movements that are ballistic or have an increased risk of injury if not performed with optimal technique.

“Though not statistically significant, the injury rate was almost three times the rate reported in previous studies,” he says. “Hopefully, these results will provide a stimulus for interventions, including focusing on optimal technique and eliminating exercises that are higher-risk when not performed correctly, that will help reduce the risk of injury.”

The study also emphasizes the importance of participants informing the trainer of preexisting injuries or medical conditions, monitoring fatigue during the workout, and modifying or eliminating exercises that put an individual at risk.

The research involved 100 adults, 82% of whom were female, who participated in a high-intensity functional training class at Mayo Clinic’s Dan Abraham Healthy Living Center from January 2017 to April 2018. One-hour group workout classes were held weekly for six weeks, and participants completed a survey before and after the classes ended. Participants had the advantage of a small instructor-to-participant ratio, which allowed for closer monitoring of technique and movement.

Injuries were self-reported, and the most common injuries were to the back and knees. Burpees and squats were the most common movements causing injury, according to the study.

The growing popularity of high-intensity group workout programs should lead to more study of benefits and risks, Dr. Laskowski says, with the goal of further reducing the risk of injury. “The United States is in the midst of an epidemic of obesity and sedentary lifestyle. Programs that promote physical activity, such as high-intensity functional training, can help to mitigate the effects of this epidemic and provide the motivation needed to get people moving.”

Source: Mayo Clinic

Study Examines the Relationship between Sugars and Heart Health

The impact of sugars on heart health depends on the dose and type of sugar consumed, suggests a new study led by researchers at St. Michael’s Hospital.

The team, led by Dr. John Sievenpiper, a staff physician in the Division of Endocrinology and Metabolism and a scientist at the Li Ka Shing Knowledge Institute, examined the relationship between total and added sugars that contain fructose on cardiovascular disease incidence and mortality.

Fructose is a naturally occurring sugar in many fruits and vegetables and makes up about half of the sugars in added sucrose and high-fructose corn syrup.

“We tend to think that sugars irrespective of the source are all bad, but this isn’t always the case,” said Dr. Sievenpiper. “Sugars behave differently depending on the type, dose and food source. Different sugars in varying amounts from different sources can have different effects on our health.”

Dr. Sievenpiper and his team wanted to find out whether there were harmful associations of fructose-containing sugars with heart health.

To do this, the team conducted a review of previous studies investigating the association between reported intakes of fructose-containing sugars derived from all reported sources and heart disease incidence and mortality.

The team found that different types of sugars showed different associations with cardiovascular disease. Higher intake of total sugars, fructose or added sugars was associated with increased death from cardiovascular disease, whereas higher intake of sucrose was associated with decreased death from cardiovascular disease.

The sugars that were associated with harm also showed thresholds for harm below which increased death from cardiovascular disease was not observed, ranging from 58 grams for fructose to 133 grams for total sugars.

Given the limitation that their data is largely observational in nature, Dr. Sievenpiper stressed that the certainty of their evidence is generally low and there is still a long way to go before fully understanding the relationship between sugars and heart health.

Next, the team plans to look at whether the differences seen by the type and dose of sugars can be explained by their food sources.

“We know that there are healthy and less healthy sources of sugar out there, but we want to know if these differences in sugars are driving the differences we’re seeing in the association with cardiovascular disease,” said Dr. Sievenpiper. “In other words, does it matter whether sugar comes from a healthier source such as fruit, yogurt, or a high-fibre, whole grain cereal versus a sugar-sweetened beverage.”

Source: EurekAlert!


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