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OSTEOPOROSIS A 'SIGNIFICANT' PROBLEM FOR MEN KNOW THIS
2008-01-31 15:37:00 By CAROLYN POIROT McCLATCHY-TRIBUNE NEWS SERVICE It's no wonder that most consumers and many doctors consider osteoporosis a "women's health" issue: More than 8 million women in this country suffer from it. It's often termed "postmenopausal" osteoporosis, and for years the only medical treatment was female hormone replacement therapy. But more than 2 million men have osteoporosis, too. And an additional 12 million have lower than normal bone density, or osteopenia, putting them at increased risk for osteoporosis. "Osteoporosis is a significant problem in men and much less appreciated than it is in women," says Dr. Glenn Cunningham, an endocrinologist and professor of medicine at Baylor College of Medicine in Houston. "Prevalence and fracture rates are not as great. However, when men have a hip fracture, it is really devastating. One-third are dead within a year." Osteoporosis is responsible for more than 1.5 million fractures annu... More About: News , Problem
Overweight young mend their ways
2008-01-31 15:37:00 By Siobhan Ryan Mark Spall, 11, and his mother Marissa are among families who have been helped by the programme This week it emerged Sussex is sitting on an obesity timebomb with large numbers of children and adults being classed as dangerousy overweight. One Sussex MP believes it is time the NHS made gym membership affordable for all. SIOBHAN RYAN reports. A number of MPs have called for gym exercise to be made available on the NHS for those who can't afford the membership fees. Hastings and Rye MP Michael Foster believes tax relief on gym membership fees would be another incentive for those unsure about making the commitment. He said: "The tax system is a useful way of encouraging people into good behaviour. "We know that those who go to the gym are likely to improve their health and so reduce reliance on the NHS - so tax relief could even end up saving taxpayers' money in the long run." Being overweight can contribute to chronic diseases such ... More About: News , Young , Overweight
EU brings in compulsory food labelling to curb obesity
2008-01-31 15:37:00 This article appeared in the Guardian on Thursday January 31 2008 on p14 of the UK news section. It was last updated at 00:07 on January 31 2008. The European Union yesterday moved to impose standard nutritional information in food labelling across 27 countries in an attempt to counter the epidemic of obesity in Europe, but disappointed some UK health charities by not making the "traffic light" system mandatory. Under new rules unveiled by the European commission, all prepackaged food will need to clearly display amounts of sugar, salt, fat, saturated fat, carbohydrates, and energy on the front of packaging. The new rules, announced by Markos Kyprianou, the EU's health commissioner, represented a defeat for Europe's powerful food industry, which lobbied heavily for a system of self-regulation. The alcohol industry, however, scored a victory by being exempted from the measures, with the exception of "alcopops". Their packaging will need to list... More About: News , Food , Obesity
Beef Stew Provencale (Daube de Boeuf à la Provençale) recipe
2008-01-31 13:57:00 "Daube" is the French word for a meat stew cooked in a tightly covered dish. 1/4 pound salt pork1 1/2 pounds beef boneless chuck, tip or round1 cup dry red wine1/2 cup water2 cloves garlic, chopped1/2 teaspoon salt1/2 teaspoon dried thyme leaves1/4 teaspoon dried rosemary leaves, crushed 1/4 teaspoon pepper1 bay leaf6 medium carrots, cut into 1-inch pieces2 medium onions, cut into fourths1/2 cup pitted ripe olivesMinced parsleyFrench bread Remove rind from salt pork; cut pork into 1/4-inch slices. Cut beef into 1-inch cubes. Fry salt pork in Dutch oven over medium heat until crisp; remove with slotted spoon. Drain on paper towels. Cook and stir beef in hot fat until brown, about 15 minutes. Drain fat. Add wine, water, garlic, salt, thyme, rosemary, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer 1 hour. Stir in salt pork, carrots, onions and olives. Cover and simmer until beef and vegetables are tender, about 40 minutes. Remove bay leaf. Sprinkle wit... More About: Recipe , Beef
Alsatian Pork with Sauerkraut (Choucroute Garnie a la Alsacienne) recipe
2008-01-30 10:13:00 The Alsace-Lorraine region blends French and German cuisine. 4 slices bacon, cut into 1-inch pieces1 medium onion, chopped1 (16 ounce) can sauerkraut, drained1 to 2 tablespoons packed brown sugar2 medium potatoes, cut into fourths2 tart apples, sliced12 juniper berries (optional) 6 black peppercorns2 whole cloves1 sprig parsley1 bay leaf4 smoked pork chops, 1/2-inch thick4 frankfurters, slashed diagonally2 cups chicken broth Cook and stir bacon and onion in Dutch oven or 12-inch skillet until bacon is crisp; drain. Stir in sauerkraut and brown sugar. Add potatoes and apples. Tie juniper berries, peppercorns, cloves, parsley and bay leaf in cheesecloth bag or place in tea ball; add to sauerkraut. Add pork chops and frankfurters. Pour chicken broth over meat. Heat to boiling; reduce heat. Cover and simmer until meat is done and potatoes are tender, about 30 minutes. Remove spice bag. Remove sauerkraut, potatoes and apples to large platter with slotted spoon. Arrange meat around edg... More About: Recipe , Pork , Sauerkraut
Cheese Souffle (Soufflé au Fromage) recipe
2008-01-30 00:47:00 Serve with a lettuce salad and crusty French bread. 1/4 cup butter or margarine1/4 cup all-purpose flour1/2 teaspoon saltDash of ground red pepper1 cup milk1 cup shredded Swiss or Gruyère cheese4 eggs, separated1/4 teaspoon cream of tartar Heat butter in 2-quart saucepan over low heat until melted. Blend in flour, salt and red pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted; remove from heat. Heat oven to 325 degrees F. Beat egg whites and cream of tartar in large mixer bowl until stiff but not dry. Beat egg yolks in small mixer bowl until very thick and lemon-colored, about 5 minutes; stir into cheese mixture. Stir about 1/4 of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites. Carefully pour into greased 1 1/2-quart souffle dish or casserole. Bake uncovered until knife inserted halfway bet... More About: Recipe , Cheese
Asparagus with Gruyere (Asperges à la Gruyère) recipe
2008-01-29 09:26:00 1 1/2 pounds asparagus*1/2 teaspoon salt1/4 cup butter or margarine1/2 cup grated Gruyère or Parmesan Break off touch ends of asparagus as far down as stalks snap easily. Wash asparagus. Arrange in single layer in ungreased 11 x 7-inch dish. Sprinkle with salt. Cover with aluminum foil and bake at 350 degrees F until tender, about 25 minutes. Heat butter over low heat until light brown. Drizzle over asparagus; sprinkle with cheese. Place in oven just until cheese softens, 5 to 8 minutes. * 2 (10 ounce) packages frozen asparagus spears can be substituted for the fresh asparagus. Rinse asparagus under running cold water to separate; drain. Cover and bake for about 35 minutes. More About: Recipe , Asparagus , Gruyere
Blanquette de Veau recipe
2008-01-29 01:35:00 From the kitchen of Martin James ? Copenhagen, Denmark A simplified take on the traditional French veal stew. Serve with rice. 2 1/2 pounds boneless veal stew meat, cut into approximately 2-inch pieces3 tablespoons butter1 large onion, finely chopped3 tablespoons all-purpose flour1 cup dry white wine2 (14 1/2 ounce) cans low-salt chicken broth 1/4 teaspoon dried thyme, crumbled3 medium carrots, cut diagonally into 1-inch pieces3/4 cup whipping cream1 (10 ounce) package frozen petite peas, thawed, drainedSteamed rice Season veal with salt and pepper. Melt 2 tablespoons butter in heavy large Dutch oven over medium-high heat. Add veal to Dutch oven in batches and cook until brown, turning occasionally, about 5 minutes per batch. Transfer veal to plate. Add onion and remaining 2 tablespoon butter to Dutch oven and sauté until onion is tender, about 3 minutes. Return veal and any juices on plate to Dutch oven. Sprinkle flour over veal and stir 2 minutes. Pour in wine ... More About: Recipe
Brioche recipe
2008-01-28 15:26:00 This has a tender crust and a feathery interior. 1 package active dry yeast1/4 cup warm water (105 to 115 degrees F)2 tablespoons granulated sugar1 teaspoon salt4 eggs1 egg white1 cup butter, softened3 1/2 cups all-purpose flour1 egg yolk 1 tablespoon water Dissolve yeast in warm water in large mixer bowl. Add sugar, salt 4 eggs, egg white, butter and 2 cups of the flour. Beat on low speed, scraping bowl constantly, for 30 seconds. Beat on medium speed, scraping bowl occasionally, for 10 minutes. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover with plastic wrap; let rise in warm place until double, about 1 hour. Stir down batter by beating about 25 strokes. Cover bowl tightly with plastic wrap; refrigerate at least 8 hours. Stir down batter which will be soft and slightly sticky. Divide batter into halves. Cover and refrigerate one half until ready to use. Shape 1/4 of the batter into a ball on lightly floured surface. Shape remaining 3/4 batter into ... More About: Recipe
Cheese Straw Twists (Diablotins) recipe
2008-01-28 00:37:00 1 (17 1/4 ounce) package frozen puff pastry2/3 cup grated Parmesan cheese1 tablespoon paprika1 egg, slightly beaten Thaw pastry as directed on package. Heat oven to 425 degrees F. Cover two cookie sheets with parchment or heavy brown paper. Mix cheese and paprika. Roll 1 sheet of pastry into a 10 x 12-inch rectangle on a lightly floured surface, using floured stockinet-covered rolling pin. Brush pastry with egg; sprinkle with 3 tablespoons of the cheese mixture. Gently press cheese mixture into pastry. turn pastry over; repeat with egg and cheese mixture. Fold pastry lengthwise into halves. Cut pastry crosswise into 1/2-inch strips. Unfold strips; roll each end in opposite directions to twist. Place twists on cookie sheet. Bake until twists are puffed and golden brown, 7 to 8 minutes. Repeat with remaining sheet of pastry, egg and cheese mixture. Makes about 48 twists. More About: Recipe , Cheese
Beef Bourguignonne recipe
2008-01-28 00:37:00 Posted by jerseyjan at recipegoldmine.com 7/21/01 4:07:37 pm A delightful dinner a friend made for me some time ago. Just had to have the recipe. A bit time consuming but well worth it! 3 slices bacon1/4 cup oil1 (3 pound) chuck roast1/3 cup flour2 teaspoons salt1/4 teaspoon pepper2 medium onions, diced2 cloves garlic, minced1/4 cup cognac or brandy1 cup Burgundy wine 1 cup beef broth2 bay leaves8 carrots, cut up1/2 pound tiny white onions16 fresh whole mushrooms Brown bacon until crisp, then crumble. Add oil to bacon drippings. Cut chuck roast into 1-inch cubes, then toss pieces into a mixture of the flour, salt and pepper. Coat beef cubes and brown meat along with onions and garlic in the fat mixture. Drain off fat. Return the meat, onion and garlic to the pot. In a small saucepan heat cognac or brandy and set aflame, then pour over meat mixture. Stir in Burgundy wine, beef broth and bay leaves. Bring to a boil and simmer for 1 hour until tender. Add carrots, onions and mushrooms... More About: Recipe , Beef
Baked Cherry Dessert (Clafouti) recipe
2008-01-27 13:09:00 Clafouti may be made with any number of fruits. Simply whip up the batter, pour it over the fruit and bake. Serve leftover Clafouti cold with cream. 3 eggs1 cup milk1/2 cup all-purpose flour1/4 cup granulated sugar1 teaspoon vanilla extract2 cups pitted dark sweet cherriesConfectioners' sugar Heat oven to 350 degrees F. Beat eggs, milk, flour, granulated sugar and the vanilla extract with hand beater until smooth. Spread cherries in greased 10 x 6-inch baking dish or an 8-inch square baking dish. Pour batter over cherries. Bake uncovered until puffed and golden brown, 45 to 60 minutes. Sprinkle with confectioners sugar. Serve warm. Yields 6 servings. More About: Baked , Recipe , Dessert , Cherry
Chicken Fricassee (Fricassee de Poulet) recipe
2008-01-27 13:09:00 2 medium carrots, sliced1 medium onion, sliced1 stalk celery, sliced4 tablespoons butter or margarine1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up2 cups water1 cup dry white wine2 tablespoons instant chicken bouillon 1/2 teaspoon salt2 bouquets garni16 small white onions2 tablespoons butter or margarine8 ounces fresh mushrooms, sliced1 tablespoon lemon juice2 egg yolks1/2 cup whipping cream2 tablespoons minced parsley Hot cooked rice or noodles Cook and stir carrots, sliced onion and celery in 4 tablespoons butter in Dutch oven until onions are tender; push to side. Add chicken; cook uncovered until light brown, about 10 minutes. Add water, 1/2 cup of the wine, bouillon, salt and 1 bouquet garni. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 40 minutes. Heat onions, 2 tablespoons butter, remaining wine and 1 bouquet garni to boiling; reduce heat. Cover and simmer until onions are tender, about 25 minutes. Remove chicken and on... More About: Recipe , Chicken
Braised Beef with Aspic and Marinated Vegetables (Boeuf à la Mode en Gelée)
2008-01-27 13:09:00 This is great for a summer brunch or buffet main course. 2 tablespoons vegetable oil3 pounds beef rolled rump roast1/2 cup water1 teaspoon salt1/4 teaspoon pepper1 envelope unflavored gelatine2 tablespoons cold water1 teaspoon instant beef bouillon 1 cup dry red wineMarinated Vegetables Heat oil in Dutch oven until hot. Cook beef over medium heat until brown on all sides; drain. Add 1/2 cup water; sprinkle beef with salt and pepper. Cover and bake at 325 degrees F until tender, about 1 1/2 hours. Cool slightly. Cover and refrigerate beef and broth separately at least 8 hours. Sprinkle gelatine over 2 tablespoons water in saucepan; stir in bouillon and wine. Cook over medium heat, stirring constantly, until gelatine is dissolved. Remove from heat. Skim fat from broth; add enough cold water to broth to measure 1 cup. Stir into gelatine mixture. Place pan with gelatine mixture in bowl of ice and water; stir until mixture begins to thicken, 5 to 10 minutes. Remove string from beef;... More About: Mode , Beef
Beef Burgundy recipe
More articles from this author:2008-01-27 13:09:00 3 pounds beef, cut into 1 1/2-inch squares2 tablespoons olive oil2 sliced onions2 garlic cloves, minced3 cup mushrooms, cut into quarters1 bay leaf1 teaspoon thymeDash Worcestershire sauce 1/2 teaspoon white pepper1/2 bottle Burgundy wine (750ml)4 1/2 cups water1/2 cup butter1/2 cup flour Brown meat in olive oil in 5-quart Dutch oven. Add onions and garlic and cook 5 minutes. Add mushrooms, bay leaf, thyme, Worcestershire and pepper. Add wine and water. Cover and bake at 350 degrees F for 2-3 hours or until meat is tender. In bowl, blend together flour and butter. Stir into stew mixture. Heat to boiling. Then simmer until thickened. Servings: 8 More About: Recipe , Beef 1, 2, 3, 4, 5, 6, 7 |
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