Fillets of Sole

Ingredients

12 sole fillets
1/2 lb fresh mushrooms
1 medium onion, finely chopped
6 tbsp butter
1 tbsp minced parsley
salt
1/4 lb cooked cleaned shrimp, finely chopped
6 tbsp sifted all-purpose flour
3 tbsp lemon juice
1 cup fish stock
freshly ground pepper to taste
1 egg yolk, well beaten

Method

  1. Mince 3 of the sole fillets and chop half of the mushrooms.
  2. Saute the onion in 1 tablespoon of the butter until soft, but not brown. Add the chopped mushrooms and saute for 3 minutes longer.
  3. Remove from the heat and add the parsley, 1/4 teaspoon of salt, the minced sole and the shrimp.

  4. Combine 1/2 cup of water and 1 tablespoon of the butter in a small saucepan and bring to a boil. Stir in 4 tablespoons of the flour and 1 teaspoon of salt and beat with a wooden spoon until smooth.
  5. Remove from the heat. Add the shrimp mixture and mix thoroughly.
  6. Reserve 2 tablespoons of the mixture. Spread 1 side of the 9 remaining sole fillets with the remaining mixture, then roll up from the tail to the broad end and secure each roll with a tooth pick.
  7. Place the rolled fillets in a buttered baking dish. Melt the remaining 4 tablespoons of butter and pour over the fillets, then drizzle 2 tablespoons of the lemon juice over the fillets.
  8. Cover the baking dish with aluminum foil. Bake in a preheated 375ºF oven for about 20 minutes or until the fillets are tender.
  9. Place the rolled fillets on a hot serving dish and keep warm.
  10. Add the remaining 2 tablespoons of flour to the pan juices and mix well, then add the reserved parsley mixture. Add the fish stock gradually and cook over low heat, stirring constantly, until thickened.
  11. Slice the remaining 1/4 pound of mushrooms and add to the sauce. Simmer for 4 minutes, then season with salt and pepper to taste.
  12. Remove from the heat. Add the remaining 1 tablespoon of lemon juice and the egg yolk and mix well. Pour into a gravy boat.
  13. Garnish the sole rolls with pimento and serve with the sauce.

Makes 9 servings.

Source: The Creative Cooking Course

Trying the Keto Diet? Watch Out for the ‘Keto Flu’

Amy Norton wrote . . . . . . . . .

If you are feeling the aches and pains of what you think is the flu, a trendy diet may be the culprit instead, a new study confirms.

Researchers took a dive into what’s become known as “keto flu” — the fatigue, headache, nausea and mental fog that some people develop soon after starting a ketogenic diet.

The keto diet, which is loaded with fat and skimpy on carbs, has become a popular way to lose weight. By depriving the body of carbs — its main source of fuel — the diet pushes it to burn fat instead.

The tactic “undeniably works” in spurring quick weight loss, said Ginger Hultin, a Seattle-based registered dietitian and spokesperson for the Academy of Nutrition and Dietetics.

At the same time, though, it can leave people feeling miserable, at least in the first few weeks. That so-called keto flu has been recognized for some time, and it’s thought to be the result of the radical dietary change. Keto plans typically recommend getting 70% to 80% of calories from fat, 10% to 20% from protein, and a mere 5% to 10% from carbs.

“You’re asking your body to shift into a completely different metabolic state,” Hultin explained.

For the new study, researchers looked to online forums to see what keto dieters had to say about their short-term side effects.

First, they found 43 forums with threads dedicated to “keto flu,” then scanned posts from 300 users.

Overall, dieters’ most common complaints were headache, “brain fog,” constipation and other gastrointestinal problems. But their issues ran the gamut, from fatigue and dizziness, to heartbeat changes, sore throat and body aches.

People’s symptoms generally peaked in the first week of starting the keto diet, then resolved over the next few weeks.

The findings, published March 13 in the journal Frontiers in Nutrition, do not necessarily reflect the typical keto diet experience — or even the typical keto flu experience.

People who turn to online forums for help may be different from those who don’t, said lead researcher Emmanuelle Bostock, of the Menzies Institute for Medical Research at the University of Tasmania, in Australia.

But, she said, there is still something to learn from their stories.

“It’s important to consider symptoms from a number of perspectives in order to gain a composite picture,” Bostock said.

For example, she said, the forum users give an idea of how severe and lasting keto flu symptoms can be: Of 60 people who discussed the extent of their symptoms, 45 described them as moderate or severe. And of 56 people who gave a time course, all but four said their symptoms faded within a month of starting the diet.

Hultin said that in the quest to find a diet, people may not always consider the unpleasant side effects. So it’s important to be aware they exist.

But even if you battle your way through keto flu, is it a healthy way to lose weight?

“One of the biggest problems with our weight-loss culture is this endless diet rollercoaster,” Hultin said. That is, people may shed pounds on the keto diet, or another restrictive plan; but if the diet is not sustainable, those pounds are likely to come back, and then some.

Despite the indulgence in fat, the keto diet is difficult to maintain, and severely limits carbs from healthy sources like vegetables, fruits, beans, whole grains and dairy. So there is a concern that dieters will fall short on various vitamins, minerals and fiber, according to Hultin.

Ultimately, she said, it’s best to focus on cultivating a diet that supports your health, and can be sustained for the long haul. Actually enjoying your food is important, too, Hultin pointed out.

“A lot of times in my work,” she said, “it’s about helping people find a way of eating that’s healthy and makes them happy.”

As for the keto diet, Hultin recommended that people who have a chronic health condition, such as diabetes or high blood pressure, use caution. Talk to your doctor about whether it’s a safe way to lose weight, she advised.

Source: HealthDay

Social Distancing: New Way of Handing Burgers to Customer During the Pandemic of COVID-19

Creator, a burger company has introduced new measure for food safety. The entrance is now sealed, with all meals moving through the new transfer chamber. The chamber protects the inside of the restaurant from outside air, and has a self-sanitizing conveyor surface.

The burgers are made by robotic machine with minimal human handling

Can Poor Air Quality Make You Gain Weight?

Lisa Marshall wrote . . . . . . . . .

Breathing dirty air takes a heavy toll on gut bacteria, boosting risk of obesity, diabetes, gastrointestinal disorders and other chronic illnesses, new CU Boulder research suggests.

The study, published online in the journal Environment International, is the first to link air pollution to changes in the structure and function of the human gut microbiome—the collection of trillions of microorganisms residing within us.

The gaseous pollutant ozone, which helps make up Denver’s infamous “brown cloud”—is particularly hazardous, the study found, with young adults exposed to higher levels of ozone showing less microbial diversity and more of certain species associated with obesity and disease.

“We know from previous research that air pollutants can have a whole host of adverse health effects,” said senior author Tanya Alderete, an assistant professor of integrative physiology, pointing to studies linking smog with Type 2 diabetes, weight gain and inflammatory bowel diseases. “The takeaway from this paper is that some of those effects might be due to changes in the gut.”

The study comes at a time when air quality in many U.S. cities is worsening after decades of improvement. In December, the Environmental Protection Agency downgraded the Denver metro and north Front Range regions to “serious non-attainment” status for failing to meet national ozone standards.

Regions of eight other states, including some in California, Texas, Illinois, Connecticut, Indiana, New Jersey, New York and Wisconsin, were also penalized for high ozone. Worldwide, according to research published this month, air pollution kills 8.8 million people annually—more than smoking or war.

While much attention has been paid to respiratory health, Alderete’s previous studies have shown pollution can also impair the body’s ability to regulate blood sugar and influence risk for obesity. Other research has shown visits to emergency rooms for gastrointestinal problems spike on high pollution days, and youth with high exposure to traffic exhaust have greater risk of developing Crohn’s disease.

To investigate just what might be going on inside the gut, Alderete’s team used cutting-edge whole-genome sequencing to analyze fecal samples from 101 young adults in Southern California.

The researchers looked at data from air-monitoring stations near the subjects’ addresses to calculate their previous-year exposure to ozone (which forms when emissions from vehicles are exposed to sunlight), particulate matter (hazardous particles suspended in the air), and nitrous oxide (a toxic byproduct of burning fossil fuel).

Of all the pollutants measured, ozone had the greatest impact on the gut by far, accounting for about 11% of the variation seen between study subjects—more of an impact than gender, ethnicity or even diet. Those with higher exposure to ozone also had less variety of bacteria living in their gut.

“This is important since lower (bacteria) diversity has been linked with obesity and Type 2 diabetes,” noted Alderete.

Subjects with higher exposure to ozone also had a greater abundance of a specific species called Bacteroides caecimuris. That’s important, because some studies have associated high levels of Bacteroides with obesty.

In all, the researchers identified 128 bacterial species influenced by increased ozone exposure. Some may impact the release of insulin, the hormone responsible for ushering sugar into the muscles for energy. Other species can produce metabolites, including fatty acids, which help maintain gut barrier integrity and ward off inflammation.

“Ozone is likely changing the environment of your gut to favor some bacteria over others, and that can have health consequences,” said Alderete.

The study was relatively small and has some limitations, including the fact that stool samples were taken only once.

Alderete is now moving ahead with a larger, more expansive study of young adults in the Denver area. Thanks to a new grant from the nonprofit Health Effects Institute, she’s also exploring how prenatal or early-life exposure to air pollution impacts the formation of the gut microbiome in 240 infants.

She said she hopes her work will ultimately influence policymakers to consider moving parks, playgrounds and housing developments away from busy roads and high pollution areas, and invest more in meeting or exceeding air quality standards.

“A lot of work still needs to be done, but this adds to a growing body of literature showing that human exposure to air pollution can have lasting, harmful effects on human health.”

Source: University of Colorado Boulder

Study: Coronavirus Can Persist in Air for Hours and on Surfaces for Days

Gene Emery wrote . . . . . . . . .

The highly contagious novel coronavirus that has exploded into a global pandemic can remain viable and infectious in droplets in the air for hours and on surfaces up to days, according to a new study that should offer guidance to help people avoid contracting the respiratory illness called COVID-19.

Scientists from the National Institute of Allergy and Infectious Diseases (NIAID), part of the U.S. National Institutes of Health, attempted to mimic the virus deposited from an infected person onto everyday surfaces in a household or hospital setting, such as through coughing or touching objects.

They used a device to dispense an aerosol that duplicated the microscopic droplets created in a cough or a sneeze.

The scientists then investigated how long the virus remained infectious on these surfaces, according to the study that appeared online in the New England Journal of Medicine on Tuesday – a day in which U.S. COVID-19 cases surged past 5,200 and deaths approached 100.

The tests show that when the virus is carried by the droplets released when someone coughs or sneezes, it remains viable, or able to still infect people, in aerosols for at least three hours.

On plastic and stainless steel, viable virus could be detected after three days. On cardboard, the virus was not viable after 24 hours. On copper, it took 4 hours for the virus to become inactivated.

In terms of half-life, the research team found that it takes about 66 minutes for half the virus particles to lose function if they are in an aerosol droplet.

That means that after another hour and six minutes, three quarters of the virus particles will be essentially inactivated but 25% will still be viable.

The amount of viable virus at the end of the third hour will be down to 12.5%, according to the research led by Neeltje van Doremalen of the NIAID’s Montana facility at Rocky Mountain Laboratories.

On stainless steel, it takes 5 hours 38 minutes for half of the virus particles to become inactive. On plastic, the half-life is 6 hours 49 minutes, researchers found.

On cardboard, the half-life was about three and a half hours, but the researchers said there was a lot of variability in those results “so we advise caution” interpreting that number.

The shortest survival time was on copper, where half the virus became inactivated within 46 minutes.

Source : Reuters


Read also at WIRED:

How Long Does the Coronavirus Last on Surfaces? . . . . .


Today’s Comic