Tune into this week’s recipe from under the sea; delicious, spicy, garlic shrimp.
Shrimp are great part of a healthful, heart smart diet. They:
- are a fantastic source of the powerful source of the antioxidant and anti-inflammatory carotenoid called astaxanthin. In animal studies, risk of colon cancer is lowered by intake of astaxanthin, and immune-related problems of diabetes are also reduced.
- are excellent source of the antioxidant mineral selenium. Selenium deficiency has been shown to be a risk factor for heart failure and other forms of cardiovascular disease, as well as for other problems including type 2 diabetes, compromised cognitive function, and depression.
- are rich in omega-3 fat content; including about 50% EPA (eicosapentaenoic acid) and 50% DHA (docosahexaenoic acid).
- contain a favorable ratio of omega-3:omega-6 fats. There are approximately three times as many omega-3s as omega-6s in shrimp.
- contain sterols such as beta-sitosterol, campesterol, and brassicasterol. These compounds function as anti-inflammatory molecules and they are associated with decreased levels of LDL-cholesterol.
Tune and start cooking today!
Looking for some leftover ideas or some holiday cooking thoughts for Christmas? If you have leftover turkey, use it in place of chicken in this hearty bean soup, served with home made pasta. The soup is a warm and friendly winter dish, filling and full of flavor. Soups are a great way to use any leftovers, like the kale or other greens, that you might have.
A Happy Thanksgiving from all of us to all of you. May your days continue to be blessed!
Still looking for some Thanksgiving Day ideas?
Check out Dr. Mike’s recipe for Roasted Butternut Squash Soup with Tomato Coulis and Tarragon & Poblano Chili Oil
published in the Hernando Star Magazine, the link is here:
Join me today at 11 am Eastern live on the Josh Tolley Radio Program.
Click the link below to listen live and call in with questions or comments. Josh and I would love to hear from you!
The holiday season brings special occasion treats out from the recipe book and onto the table. We’ve had several requests for the pictorial guide to making Dr. Mike’s Parker House Rolls. While certainly not an everyday affair, they are clearly part of the holiday magic; if simply because once done, they vanish.
Dr. Mike’s Parker House Rolls
•1 ½ cups bread flour
•2 cups AP flour
•1 tsp. salt (kosher preferred)
•1 packet yeast
•¼ cup warm water
•1 Tbs. honey
•1 cup whole milk
•¼ cup shortening (butter or solid vegetable is fine)
•3 Tbs. light brown sugar
•1 egg, room temperature and beaten
•¼ cup melted butter
•Sea salt to top
Combine the flour and salt in a large bowl. In a small separate bowl add the yeast, water (check the yeast packet for the correct temperature) and honey. Set aside to proof, about five minutes. In a small saucepan dissolve the sugar and shortening in the milk. Allow it to cool so it is not above the temperature recommended for the yeast and add to the yeast mixture. Add the egg and mix well so all ingredients are dispersed. Add the liquid yeast mixture to the flour. Mix well then knead for about five minutes. Place the dough in a clean bowl oiled with neutral oil (not olive) or non-stick spray. Coat the top of the dough with the same, cover loosely with plastic rise and allow it to rise until doubled in volume, about ninety minutes.
Grease a 13×9 baking pan. Punch down the dough and transfer to a lightly floured work surface. Divide the dough into four equal pieces.
Roll an individual piece out to a 6×12 inch rectangle
Divide that section lengthwise into three strips, each 2×12 inches
Divide each strip crosswise into three 4×2 sections
You should have a total of nine 4×2 rectangles. Brush one-half of each rectangle with melted butter.
Fold the unbuttered half over, allowing a small about 1/4inch lip to overhang. Place each folded roll into the baking sheet, overlapping the lips like roof tiles.
When done, lightly coat the tops with melted buttered and a sprinkle of salt. Allow to proof an additional hour.
Preheat the oven to 350 degrees F. Bake until the tops are golden brown, about 25-30 minutes. Enjoy!
Join us over at FMGTV.com for this week’s show. Some great holiday entertaining ideas with Asian style pickled vegetables!
Chelation is a process where molecules or compounds bind metal ions. It has been in use since World War 1 as an effective way to remove potential fatal heavy metals. Certain molecules capture a heavy metal ion and escort it out of the body, reducing or eliminating its toxic effect. Think of it as sending your pup to fetch a ball (that is a metal ion) and he or she grabs it and brings it back, removing it from the field of play.
It has been around for a long time as an alternative medicine therapy for the treatment of heart disease. The thought is that the use of chelating agents such as ethylenediaminetetraacetic acid (EDTA) could remove the purported causative agents of coronary artery inflammation, like calcium. It is believed, by those that subscribe to chelation therapy, that the metals (calcium and iron) that are chelated by EDTA ultimately lead to a reduction in cardiovascular disease.
The use of EDTA chelation therapy as a treatment for coronary artery disease has been pooh-poohed for as long as I can remember. There was never any really good scientific evidence in terms of studies and the metal ion hypothesis does not fit with our current understanding of coronary atherosclerosis; cholesterol, inflammation and the like.
In 2009 The US National Center for Complementary and Alternative Medicine finished a six year study; the Trial to Assess Chelation Therapy (TACT). The study came under fire throughout its inception and following its completion. At times critics, leaders in the cardiology community, remarked that the trial was “unethical, dangerous, pointless, and wasteful.” About a year ago, in November 2012 they seemed correct. The final results of TACT, published in November 2012, showed no support for the use of chelation therapy in coronary heart disease, particularly the claims to reduce the need for coronary artery bypass grafting.
The American Heart Association then released a position paper stating that there is “no scientific evidence to demonstrate any benefit from this form of therapy” and that the “United States Food and Drug Administration (FDA), the National Institutes of Health (NIH) and the American College of Cardiology all agree with the American Heart Association” that “there have been no adequate, controlled, published scientific studies using currently approved scientific methodology to support this therapy for cardiovascular disease.” They note their concern that patients could put off proven treatments for heart disease like drugs or surgery.
The Trial to Assess Chelation Therapy (TACT) is back on stage with a vengeance. Just released today (November 19th, 2013) are findings from a substudy that may make us rethink Heavy Metal. The study randomized diabetic patients age 50 and older who had experienced at least one prior heart attack to a regimen involving up to 40 separate three-hour infusions of a chelation-therapy solution (disodium ethylenediaminetetraacetic acid [EDTA], ascorbic acid, magnesium chloride, potassium chloride, sodium bicarbonate, B vitamins, procainamide and a small amount of standard heparin [a blood thinner]) experienced an 18% drop in the trial’s primary end point. The patients receiving the infusion were 18% less likely to die, suffer another heart attack or stroke, undergo coronary artery bypass grafting or get a stent placed or be admitted to the hospital for angina.
“When we broke composite down to look at our secondary end points, we found that we had about a 40% reduction in total mortality, a 40% reduction in recurrent MI, and about a 50% reduction in mortality [in patients with diabetes],” Lamas said. A caveat is that there was no benefit seen in those patients without diabetes.
“We really found no evidence that nondiabetics benefited in this study,” Lamas said simply. “So if we do another study, it would be targeted at patients with diabetes. Right now, I would be reluctant to think of this as a treatment for nondiabetes patients. We have to keep an open mind. This is a very old treatment, but it is a new experiment.”
Lamas acknowledged that cardiologists have greeted the TACT results with skepticism and/or derision, but argues that the results are actually intuitive for diabetologists and epidemiologists, who over years of researching diabetes complications have demonstrated that accumulation of advanced-glycation end products involves metal-catalyzed oxygen chemistry for their formation. As such, chelation of metal ions may be that much more important in diabetes patients, explaining the magnitude of benefit in this group. Indeed, note Lamas and colleagues in their paper, some common diabetes medications actually have chelating properties.
“The reason this is exciting is—if this is borne out by additional experimentation—it is a way of treating the complications of diabetes that we have simply missed the boat on for decades, not knowing that metal chemistry was needed to form the advanced-glycation end products,” Lamas enthused. “If you look at these results depicted in these graphs, there is simply nothing like it. You show it to endocrinologists and they go bananas. Whether or not future studies show this to be true, the fact that it might be true is reason enough for there to be scientific interest in this.”
Perhaps old dogs can dig heavy metal; Metallica Rules!
Escolar E, Lamas GA, Mark DB, et al. The effect of an EDTA-based chelation regimen on patients with diabetes mellitus and prior myocardial infarction in Trial to Assess Chelation Therapy (TACT). Circ Cardiovasc Qual Outcomes 2014; DOI:10.1161/CIROUTCOMES.113.0000663.
Additional information source: http://www.medscape.com/viewarticle/814643?src=wnl_edit_cfna#1
This week on FMGTV watch Forbes Riley and Dr. Mike as they make an amazingly healthful, incredibly delicious spicy banana catsup!
Warning: Once you have this you will never be able to go back to the bottled stuff on the store shelves!
Link Here: FMGTV Cooking From the Heart
- 1 roasted cooking pumpkin (or other winter squash)
- 1 Tbs. pumpkin pie spice
- 1 quart chicken stock
- ½ cup white wine
- 1 Tbs. olive oil
- 1 cup onion
- ½ cup celery
- ½ cup carrot
- 1 tsp. salt
- ½ tsp. white pepper
- 2 Tbs curry powder
Preheat the oven to 350°F. To roast the winter squash remove the stem and seeds. Scrape away any of these stringy pulp. Cut the squash into large sections. Place on a large baking dish rind side down and lightly drizzle with olive oil. Lightly salt and pepper and evenly distribute the pumpkin pie spice. Cook for 20 to 30 minutes, until fork tender. Remove and allow the squash to cool. Remove the squash from the rind by placing a knife into the flesh of the squash just above the rind and cutting the flesh free. Cut the squash into large, bite-size pieces and place them in a food processor and puree until smooth.
Heat the olive oil in a large Dutch oven or other heavy bottomed pot. Add the onions and cook for several minutes, until softened. Add the carrots and celery and cook for several more minutes; season with salt and pepper. Add the white wine and cook until almost all the liquid is gone. Add the stock and simmer for 20-30 minutes, until about one quarter of the liquid has evaporated. Add the puree and spice; in small batches in a food processor or using an immersion blender puree the entire mixture until creamy and smooth.