New Chinese Dishes of Kanto Area Stores of Lawson Japan

Dishes developed by Chongqing Restaurant (重慶飯店)

White Dan Dan Noodles

Chinese Beef Curry

Sichuan Steamed Chicken (口水鶏) and Lettuce Sandwiches

Spicy Ground Pork Rice Ball

The prices are from 177 yen to 599 yen (tax included).





A Switch to Salt Substitute Could Slash Your Heart Risks

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

Swapping salt out for the salt substitute potassium chloride lowers blood pressure, and thereby the risk of heart attack, stroke and cardiovascular disease, a new analysis finds.

“It’s in processed and prepared foods where most people in developed countries get their salt,” explained senior researcher Dr. Bruce Neal, executive director of the George Institute for Global Health in Newtown, Australia.

“What you have to do is go to the people who provide ingredients, and what you do is you say to the suppliers, instead of selling regular salt, use potassium-rich salt, and that way the population will get the benefit,” he added.

By substituting potassium chloride in varying amounts for sodium chloride (regular table salt), you can dramatically reduce people’s blood pressure and their risk for stroke, heart attack and other consequences of high blood pressure, Neal said.

The latest findings build on a large study the same researchers conducted in rural China that demonstrated an impressive reduction in heart attacks and strokes by using a potassium-enriched salt substitute.

But the team wondered if the same results would be seen in other countries and populations, so Neal and his colleagues combined the results of 21 published studies involving nearly 30,000 people. The studies were carried out in Europe, the Western Pacific region, the Americas and Southeast Asia.

The amount of sodium chloride in the salt substitutes varied from 33% to 75% and the amount of potassium chloride ranged from 25% to 65%. Analysis showed that salt substitutes lowered blood pressure in all the participants.

The reduction in systolic blood pressure was nearly 5 mm Hg and the reduction in diastolic blood pressure was almost 2 mm Hg.

These reductions in blood pressure were consistent, regardless of geography, age, gender, history of high blood pressure, weight and baseline blood pressure, the researchers found.

Each 10% reduction in sodium chloride in the salt substitute was linked with a 1.5 mm Hg reduction in systolic blood pressure and about a 1 mm Hg fall in diastolic blood pressure.

A further analysis of five trials involving more than 24,000 participants also found that salt substitutes lowered the risks of early death by 11%, cardiovascular disease by 13% and the risks of heart attack or stroke by 11%.

Neal’s team also found that for most people, using potassium was safe.

However, salt substitutes can be dangerous when you have conditions such as kidney disease, heart disease, high blood pressure, liver disease or diabetes, according to the Cleveland Clinic.

Those chronic conditions can sometimes raise potassium levels in your blood, and the potassium in salt substitutes can tip that balance dangerously.

And using salt substitutes while on certain medications — notably ACE inhibitors and potassium-sparing diuretics — can push your blood potassium levels too high.

The report was published online in the journal Heart.

One U.S. cardiologist noted the positives in this study.

“The fact that dietary change in the form of a salt substitute can reduce cardiovascular events and death is truly a thought-provoking finding,” said Dr. Guy Mintz, director of cardiovascular health and lipidology at Sandra Atlas Bass Heart Hospital in Manhasset, N.Y.

“The effectiveness of salt substitutes across various populations, as an adjunct to medical therapy and lifestyle changes including exercise, is a welcome finding,” he said. “Salt substitution to reduce blood pressure and cardiovascular events is something that should interest all clinicians.”

Source: HealthDay





Home-cooked Character Bento





Study: Smartphone App Could Alert You to Cancer-causing Chemicals in Processed Meat

Joanthan Chadwick wrote . . . . . . . . .

A new smartphone app could alert users to cancer-causing chemicals in processed meats like sausages, ham, bacon and salami.

Scientists in Spain have created a system that includes a colour-changing film called ‘POLYSEN’ that consumers can stick onto meat products.

The labels get darker when they detect high levels of nitrite – a meat preservative that can form potentially cancer-causing compounds.

Users can then snap a picture of the film with a smartphone, and a specially-developed app will analyse the colour and give a nitrite concentration value.


POLYSEN, or ‘polymeric sensor’, is a film made of four monomers and hydrochloric acid.

Discs punched from the film are placed on meat samples for 15 minutes to allow them to react with nitrite.

The discs are then removed and dipped in a sodium hydroxide solution for one minute to develop the colour.

The higher the nitrite present, the deeper the film’s yellowish hue.

A smartphone app self-calibrates when a chart of reference disks is photographed in the same image.

The system has been created by experts at Universidad de Burgos in Spain and detailed in a new study, published in ACS Applied Materials & Interfaces.

‘There is a need to detect and control different chemical compounds added to processed food, such as processed meat,’ they say.

‘Our method represents a great advance in terms of analysis time, simplicity, and orientation to use by average citizens.’

Cured and processed meats, such as bacon, hot dogs, ham and sausages (including Mortadella, an Italian luncheon meat), are often treated with nitrite or nitrate to keep them looking and tasting fresh.

Nitrites are widely used in processed meats to extend their shelf life, by warding off bacteria that can cause diseases like salmonella, listeriosis, and botulism.

Crucially, they also add an alluringly tangy taste and a pink hue to products like bacon, making them appear more appetising.

Though nitrate is relatively stable, it can be converted to the more reactive nitrite ion in the body.

When in the acidic environment of the stomach or under the high heat of a frying pan, nitrite can undergo a reaction to form nitrosamines, which have been linked to the development of various cancers.

For this reason, consumers want to limit consumption of these preservatives, but knowing how much is in a food has been difficult to determine.

So the researchers crated the new POLYSEN film – an abbreviation of ‘polymeric sensor’ – which is made of four monomers and hydrochloric acid.

First, to create a ‘reference chart’, discs punched from the film were placed on five different meat samples for 15 minutes, allowing the monomer units and acid in the film to react with nitrite.

The meat samples all had different nitrite concentrations, so the researchers knew the discs would vary in colour.

The discs were then removed and dipped in a sodium hydroxide solution for one minute to develop the colour.

The higher the nitrite present in the meat, the deeper each film’s yellowish hue became.

Next, the researchers created the smartphone app that uses colorimetry – which uses light to determine the concentration of particular compounds.

When photographed in the same image as the reference chart, the app can return a nitrite estimation for the sample disc.

The team tested the film on meats they prepared and treated with nitrite, in addition to store-bought meats.

They found the POLYSEN-based method produced results similar to those obtained with a traditional and more complex nitrite detection method.

In addition, POLYSEN complied with a European regulation for migration of substances from the film to the food.

While the team have only demonstrated the system for now, it could provide a user-friendly and inexpensive way for consumers to determine nitrite levels in foods in the future.

‘This study is intended as a proof of concept in which it has been demonstrated that the methodology is practical and works,’ they conclude.


Nitrite and nitrate are commonly used for curing meat and other perishable produce.

They are also added to meat to keep it red and give flavour.

Nitrate is also found naturally in vegetables, with the highest concentrations occurring in leafy vegetables like spinach and lettuce.

It can also enter the food chain as an environmental contaminant in water, due to its use in intensive farming methods, livestock production and sewage discharge.

Nitrite in food (and nitrate converted to nitrite in the body) may contribute to the formation of a group of compounds known as nitrosamines, some of which are carcinogenic – ie, have the potential to cause cancer.

In 2015 the World Health Organisation warned there were significant increases in the risk of bowel cancer from eating processed meats such as bacon that traditionally have nitrites added as they are cured.

The current acceptable daily intake for nitrates, according to the European Food Safety Authority (EFSA), is 3.7 milligrams per kilogram of body weight per day.

The EFSA’s acceptable daily intake for nitrites is 0.07mg per kilogram of weight each day.

Source: EFSA

Source: Daily Mail





Southern Indian Style Duck and Tamarind Curry


1 teaspoon turmeric powder
1 teaspoon chili powder
3 tablespoons sunflower oil
6 fresh curry leaves
2 teaspoons ginger-garlic paste
2 tablespoons tamarind pulp
2 tablespoons soft brown sugar
1-1/4 1b cooked duck breast, shredded


  1. Combine the spice powders with a few tablespoons of water and set aside.
  2. Heat the oil in a wok or a heavy-bottomed saucepan and fry the curry leaves for a couple of seconds.
  3. Add the ginger-garlic paste and stir. Add the tamarind pulp, brown sugar, salt and a couple more tablespoons of water. Allow the mixture to blend well.
  4. Pour in the spice powders mixed with the water and allow to cook. Add the duck and about 1-1/4 cups hot water to make a sauce.
  5. Bring to the boil, reduce the heat and simmer for about 2 minutes. Remove from the heat and serve hot with rice.

Makes 4 servings.

Source: Indian in Six

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