The results in this study highlight the nutritional limitations in terms of iron and zinc bioavailability of shifting from a diet containing animal protein from meat to a diet based on meat substitutes. This study shows difficulties obtaining essential minerals from a diet in which meat has been replaced with products based on legume or cereal proteins, which might lead to an increase in iron deficiency, especially among vulnerable groups. Our results call for a sharpening on the interpretation of nutrition claims, especially for iron, which would create incentive for producers to improve their products with regard to iron bioavailability.
Yes, I’m messing with the spice mix. So far I like the changes. Changes from the first version Chickpea and Sweet Potato Steware in bold. In this revision I used dried chickpeas instead of canned. The night before rinse one cup of dried chickpeas with 2-3 changes of water. Then add enough fresh water to cover the beans and soak overnight. (These little guys will approximately double in size so make sure you add enough soaking water). Before cooking, drain well, rinse and toss into a pot. Add enough water to cover, bring to a boil then reduce the heat to simmer. Add some garlic and onion powders and simmer for 1.5 to 2 hours.
Add the onion, garlic, and ginger (fresh if you have some, powder if not) to a soup pot with the olive oil and sauté over medium heat Add the green pepper and saute for another few minutes.
After a few minutes toss in the chili powder, smoked paprika, sweet paprika, cumin, cinnamon, thyme, and red pepper flakes or cayenne. Keep sautéing for another few minutes.
Add the potatoes, tomatoes, carrots and chickpeas to the pot. Pour enough vegetable broth into the pot to cover the ingredients by an inch.
Turn the heat up and bring to a boil. After boiling, turn the heat down to low and simmer for about an hour, lid on partially covered. Stir occasionally. Add more broth/cooking liquid as the stew thickens.
After an hour taste and adjust your seasonings. The amounts of seasonings I used results in a very mild stew.
Serve over rice (or not).
This revision has been sitting in my unpublished drafts for a long time. It was time to revisit, cook and taste again to see if it was worth keeping around. I had a half bag of frozen carrots and a third bag of frozen corn. They got tossed into the pool. The corn is a nice addition, bringing in a little sweetness.
The dried cup of chickpeas makes approximately 3 cups cooked. I used the cooking liquid and less vegetable broth.
I’m flying solo this week. At least I have breakfasts and lunches ready to go.
In fact, the milk — and the company-owned creamery where it is produced — is the cornerstone of the Braum’s business model. The chain makes and produces all of its dairy products and bakes its own burger buns, and as such, Braum’s only opens locations within a 330-mile radius of its production facility in Tuttle. From there, refrigerated trucks are dispatched every other day to make deliveries to its more than 300 stores scattered across Texas, Oklahoma, Arkansas, and Missouri.
The closest grocery store from my house is just a mile away. But anytime I need milk, eggs, or cheese I shop at Braum’s. Their private label bread is better and cheaper than the grocery store. Butter at the grocery store is between $4.00 and $6.00 a pound depending upon the brand. Braums’ butter is $3.50 a pound (but you have to buy two to get this price).
Control of production and lower transpiration costs obviously affect the retail prices. And in a good way.
Eggs are a rich source of dietary cholesterol, but they also contain a variety of essential nutrients. There is conflicting evidence as to whether egg consumption is beneficial or harmful to heart health. A 2018 study published in the journal Heart, which included approximately half a million adults in China, found that those who ate eggs daily (about one egg per day) had a substantially lower risk of heart disease and stroke than those who ate eggs less frequently*. Now, to better understand this relationship, the authors of this work have carried out a population-based study exploring how egg consumption affects markers of cardiovascular health in the blood.
Results – Egg consumption was associated with 24 out of 225 markers, including positive associations for apolipoprotein A1, acetate, mean HDL diameter, and lipid profiles of very large and large HDL, and inverse associations for total cholesterol and cholesterol esters in small VLDL. Among these 24 markers, 14 were associated with CVD risk. In general, the associations of egg consumption with metabolic markers and of these markers with CVD risk showed opposite patterns.
Conclusions – In the Chinese population, egg consumption is associated with several metabolic markers, which may partially explain the protective effect of moderate egg consumption on CVD.
Pan et al. investigated associations of self-reported egg consumption with plasma metabolic markers and these plasma metabolic markers with the risk of cardiovascular diseases. In general, there was some impact on metabolic markers which could protect against CVD. The paper will interest scientists in the field of nutritional epidemiology.
There are a growing number of diet choices that promote healthier eating. Common among several of the most-well known diets (e.g., paleo, Mediterranean, vegan), is an emphasis on the consumption of plant-based foods (sometimes alongside animal protein, sometimes without), and the avoidance of added sugar, refined grains, and ultra-processed foods. There is increasing evidence that consuming more plant-based foods is beneficial to our overall health, especially our immune system health. There are also data indicating that consuming more plant protein than animal protein is healthy for both ourselves and the environment.