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Archive for January, 2012

Vanilla yogurt ice with honeyed pink grapefruit

 

  • Cook 10 mins
  • Prep 15 mins
  • Vegetarian
  • Freezable

Nutrition per serving

301 kcalories, protein 8.0g, carbohydrate 60.0g, fat 5.0g, saturated fat 3.0g, fibre 0.0g, salt 0.29g

Ingredients

Serves 6

For the ice

  • 8 oz golden caster sugar
  • 1 vanilla pod, seeds scraped out
  • 18 oz 2 x pots natural yogurt

For the honeyed-pink-grapefruit

  • 3 pink grapefruit
  • 4 tbsp clear honey
  • mint leaves, to serve

Method

  1. Place the caster sugar in a bowl, then rub in the vanilla seeds with your fingers so they’re evenly mixed. Stir in the yogurt until the sugar has dissolved. Churn the mixture in an ice-cream machine until frozen but still soft or, if you don’t have a machine, pour the yogurt into a freezer-safe container and freeze for 4-6 hrs, stirring thoroughly every hr or so. Meanwhile, line a 1kg loaf tin with cling film.
  2. Spoon the soft frozen yogurt into the tin, cover with another piece of cling film, then freeze for at least 4 hrs, until firm. Segment the grapefruit, catching the juices in a bowl – you should get about 200ml. Put the juice into a small pan with the honey, simmer for 10-15 mins until thickened and syrupy, stir in the segments, then leave to cool.
  3. Take the yogurt ice from the freezer about 10 mins before you want to serve it. Cut into slices and serve topped with grapefruit, some of the honeyed sauce and a scattering of mint.

GoodFood

Israeli Couscous and Chickpea Salad

You can find a whole-wheat version of the spherical couscous marketed as Israeli couscous in some whole foods and Middle Eastern markets.

1 cup Israeli couscous, preferably whole-wheat

2 tablespoons extra virgin olive oil

1/2 cup finely chopped cilantro

2 tablespoons chopped chives

1 ounce feta, diced

2 tablespoons pine nuts, lightly toasted

1 can chickpeas, drained and rinsed

1/2 red pepper, cut in thin 2-inch slices

2 tablespoons fresh lemon juice

1 teaspoon cumin seeds, lightly toasted and ground

Salt to taste

1/4 cup plain low-fat yogurt (or use half olive oil)

1/2 teaspoon Aleppo pepper or mild chili powder (more to taste)

1. Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.

2. Transfer the couscous to a bowl and add the cilantro, chives, feta, pine nuts, chickpeas and red pepper.

3. In a small bowl or measuring cup, mix together the lemon juice, salt, cumin, remaining olive oil, yogurt and Aleppo pepper or chili powder. Toss with the couscous mixture. Refrigerate in a bowl or in containers until ready to take to work or eat.

Yield: 3 to 4 generous servings.

Advance preparation: This will keep for 4 days in the refrigerator.

Nutritional information per serving (3 servings): 536 calories; 3 grams saturated fat; 4 grams polyunsaturated fat; 9 grams monounsaturated fat; 10 milligrams cholesterol; 81 grams carbohydrates; 14 grams dietary fiber; 464 milligrams sodium (does not include salt to taste); 21 grams protein

Nutritional information per serving (4 servings): 402 calories; 3 grams saturated fat; 3 grams polyunsaturated fat; 7 grams monounsaturated fat; 7 milligrams cholesterol; 61 grams carbohydrates; 11 grams dietary fiber; 348 milligrams sodium (does not include salt to taste); 16 grams protein

 

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

NYTimes

《ウオッチ》 「7対1」看護基準、見直しの可能性も 病床減をねらい

東京本社科学医療部記者 小林舞子

入院患者7人あたりに看護師1人がつく看護配置基準の算定要件が、4月に改定される新しい診療報酬で見直される可能性が出てきた。厚生労働省が13 日、中央社会医療保険協議会(中医協)に示した骨子案に盛り込んだ。地方病院などの看護師不足を加速させたとの指摘もある中、増えすぎた「7対1」の病床 を減らすのがねらいだ。

「7対1」の看護配置基準は、重症患者に手厚い看護ができるよう、2006年の診療報酬改定で初めて導入。それまで最も手厚い基準だった「10対1」を上回る入院基本料が設定された。

導入当初は重症度の高い患者の割合などに関係なく、「7対1」を満たせば認められた。このため、収入増を求める病院間で、看護師を奪いあう形になっ た。都市部の大病院に看護師が集まり、地方病院で看護師不足が深刻になる偏在の問題を招く一方、「7対1」の導入病院は増え続けた。

厚労省によると、届け出病床数は、導入時には4万床余りだったが、2010年には32万床を超えた。厚労省の鈴木康裕・医療課長はこの日の中医協で、「当初の想定より多い」と説明した。

社会保障と税の一体改革では、2025年には、より緊急性の高い医療を要する患者が入院する病床を今より減らし、その分、医師や看護師らを重点的に配置するという構想を描いている。「7対1」の見直しは、その一歩とも言える。

現在の算定要件は、患者の平均入院日数が19日以内、看護の必要度の高い入院患者が1割以上。入院日数をより短く、看護必要度の高い患者の割合を増やすことで、緊急性が高く重度の患者に限定して、手厚い看護をできるようにする。

ただ、早期の要件見直しには慎重な声もある。中医協の診療側委員で、北海道の民間病院理事長でもある西沢寛俊委員は、導入当時の混乱について「東京の病院から、看護師集めに北海道まで来た」と振り返る。

導入時は委員ではなかった西沢委員は、この日の中医協で、「導入時に要件をつけなかった中医協も問題だ。全国で看護師集めをさせておいて、今になって急に縛るというのは中医協としても無責任。現場が混乱する」と批判。慎重な対応を求めた。

こうした医療現場の慎重論にも配慮し、この日の中医協では厚労省の鈴木医療課長は「いきなり導入すれば、(病院)経営に影響が出る」と発言。今後は 18日の中医協での議論とパブリックコメントを経て、最終的に決める。今回の改定に盛り込むとしても、4月からの導入ではなく、経過措置をつける意向だ。

朝日新聞

茶找養生之道

明報 – 2012年1月24日星期二上午6:24

【明報專訊】現代人不時服食額外補健品,但其實古時智慧,早將保健融入生活中,好像茶這種日常飲料,便包含着防病治病 的藥用價值,以及陶冶性情的養生作用。唐代醫書《本草拾遺》稱「茶為萬病之藥」,更發展出茶療一範疇。茶葉唾手可得,只要掌握到茶療的基本原則與宜忌,你 也可用這廉價妙方去養生。

要體驗茶療,先要清楚茶的概念。香港浸會大學中醫藥學院持續及專業教育部主任衛明 表示:「茶療中的茶,是指山茶科植物的葉片。飲用時可以單品,即一味茶葉;或以茶葉為主,輔以小量配料,如添加花草類、果皮類、籽仁類等一同冲泡的複方飲 料,以發揮功效和茶香。不過,並非所有茶飲都屬茶的範疇,好像廣東人常飲的五花茶、廿四味等涼茶,是以樹葉或根部煲煮而成,可稱之為『代茶飲』,但不在茶 療研究之列。」

所謂茶療是指用沸水冲泡茶葉,或稍加煎煮後取其汁飲用的療法。衛明指出,相比傳統中藥,茶療好處在於藥性輕微溫和,且製法方 便,較易接受。「茶是普羅百姓經常喝的飲料,就算不好茶者也不會反感。然而不論你如何接受中醫,中藥始終有種草藥和苦澀味,令人抗拒;加上煎藥過程繁瑣, 難以持之以恆服用。反之,茶葉藥性低,飲用時通常只用單味浸泡,或加入輔助組成複方,喝完極少機會出事,是一種溫和、方便的日常養生保健法。」

調理慢性病 助紓緩情緒

茶 療需持續一段時間,待身體適應後逐漸產生變化才會見效,最適宜處理慢性疾病。「現代醫學證實茶葉含有多種人體所需的微量元素,經常飲用可減輕肥胖等問題。 此外,茶療亦有紓緩情緒的作用,紓肝解鬱,且冲茶時要相當集中,期間能讓人忘記瑣事,回復平靜;泡茶所散發的清香氣味,也可使人精神稍為放鬆,再呷一口好 茶,心情也就慢慢轉好。」

辨寒熱體質 揀合適茶飲

中醫陰陽平衡的養生觀,就是按照個人體質採用相應療方。同樣地,如想達到茶 療的治療目標,開始前宜認清茶性與自身體質,從而選擇合適的茶飲。「茶葉會受種植地區、採收季節、加工方法等影響,形成不同屬性、味道與功效。目前中國茶 類可分為綠茶、白茶、黃茶、青茶、紅茶、黑茶六種,如綠茶屬不發酵茶,跟輕發酵的白茶均屬性寒涼;微發酵的黃茶性涼,半發酵的青茶性涼至溫;屬全發酵的紅 茶與後發酵的黑茶同樣性溫。」

「而中醫有謂『寒者熱之,熱者寒之』,若屬偏熱體質,會有口乾口苦、便秘、易長暗瘡等,該採用茶性寒涼,如綠茶、白茶、黃茶的茶方調治;相反,經常手腳冰冷,大便稀爛和怕冷的人,則屬寒底,宜飲用紅茶和黑茶這類性溫熱的茶,使機體回復平衡健康狀態。」

茶 療需持之以恆方見成效,若僅偶一喝之,即使與體質不符,影響也有限;但亦切勿隨便揀茶,否則隨時對身體帶來不良影響,「曾有女病人每天飲用紅花茶去斑,因 有趟來經血崩而求醫。其實紅花活血去瘀、有興奮子宮的作用,絕不適宜大量服用。如對個人體質或身體有疑問,宜先諮詢中醫師意見。」

茶療影片

明報

Bird flu researcher: H5N1 work is ‘urgent’

By Eryn Brown, Los Angeles Times / For the Booster Shots blogJanuary 26, 2012, 5:30 a.m.

Another researcher whose work on the H5N1 avian flu has been delayed from publication because of the recommendations of a U.S. government advisory board, and who agreed to a 60-day moratorium on further work, has written that studies of the potentially dangerous virus — including work that creates strains that might infect and sicken humans — must go on.

Yoshihiro Kawaoka of the University of Tokyo and the University of Wisconsin-Madison’s comment article, published  Wednesday in the journal Nature, also revealed that the strain of H5N1 engineered in his laboratory and transmitted between ferrets (lab animals that respond to flu much as humans do) did not kill the infected animals and responded to current vaccines and antiviral compounds.

Another team, based in the Netherlands and led by Erasmus Medical Center researcher Ron Fouchier, created a mutant H5N1 virus that killed the ferrets who contracted it — contributing to concerns that scientific research seeking to understand how flu becomes transmissible in mammals might produce a strain that could kill millions around the world if it escaped the lab and spread among people.  Biosecurity experts worried also that publishing the details of how the teams created their mutant flus would allow terrorists or others to weaponize the bird flu.

But Kawaoka argued in Nature that any risks of “misuse and accidental release” do not outweigh the work’s benefits.

“I counter that H5N1 viruses circulating in nature already pose a threat, because influenza viruses mutate constantly and can cause pandemics with great losses of life,” he wrote.  “Because H5N1 mutations that confer transmissibility in mammals may emerge in nature, I believe that it would be irresponsible not to study the underlying mechanisms.”

Kawaoka also said that redacting his work would not keep others from also creating mutant H5N1, possibly for misuse, and that the mechanism being discussed by U.S. officials to control dissemination of future research into avian flu transmissibility would prove “unwieldy.”

latimes

Advanced Cell Technology: Stem cell retinal implants safe

By Michelle Roberts Health reporter, BBC News

Early results from the world’s first human trial using embryonic stem cells to treat diseases of the eye suggest the method is safe, say researchers.

US firm Advanced Cell Technology told The Lancet how two patients who had received the retinal implants were doing well, four months on.

Trials of the same technique have now started at London’s Moorfields Eye Hospital.

But experts say it will be years before these treatments are proven.

The aim of these first human studies is to establish that the treatment is safe to use.

The treatment takes healthy immature cells from a human embryo, which are then manipulated to grow into the cells that line the back of the eye – the retina.

Experts hope that by injecting these cells into a diseased eye, they will be able to restore vision for people with currently incurable conditions such as Stargardt’s disease – one of the main causes of blindness in young people.

Advanced Cell Technology, along with the Jules Stein Eye Institute at the University of California, Los Angeles, are reporting their first experiences with this treatment in human trials.

The study involved one elderly patient in her 70s with dry age-related macular degeneration – the leading cause of blindness in the developed world – and another female patient in her 50s with Stargardt’s disease.

Both had very poor vision and were registered blind.

Each patient was given an injection containing 50,000 of the retinal pigment epithelium cells into one of their diseased eyes.

After surgery, structural evidence confirmed the cells had attached to the eye’s membrane as hoped, and continued to survive throughout the next 16 weeks of the study.

Furthermore, the procedure appeared to be safe, causing no signs of rejection or abnormal cell growth.

Although this study is not designed to see if the procedure actually works, the researchers say their results do suggest that their patients’ vision has improved slightly.

But they say it is still too soon to make any firm conclusions and that many more years of investigation will be needed to confirm that the treatment is both safe and effective.

They told The Lancet: “The ultimate therapeutic goal will be to treat patients earlier in the disease processes, potentially increasing the likelihood of photoreceptor and central visual rescue.”

But even if this does become possible, such treatments would face stiff opposition by critics who say it is ethically wrong to use human embryonic tissue.

Dr Dusko Ilic, Senior Lecturer in Stem Cell Science at Kings College London, said that these early findings did not necessarily hint towards a viable treatment.

“We should keep in mind that people are not rats.

“The number one priority of initial clinical trial is always patient safety. If everyone expects that the blind patients will see after being treated with human embryonic stem cell-derived retinal pigment epithelium, even if the treatment ends up being safe (which is what Advanced Cell Technology are trying to determine in this trial), they risk being unnecessarily disappointed.”

UK stem cell expert Chris Mason added: “We do not have a complete answer yet. But it is a valuable next step.”
BBC

Fried food ‘fine for heart’ if cooked with olive oil

By Michelle Roberts Health reporter, BBC News

Eating fried food may not be bad for the heart, as long as you use olive or sunflower oil to make it, experts say.

They found no heightened risk of heart disease or premature death linked to food that had been cooked in this way.

But the investigators stress that their findings, from studying the typical Spanish diet in which these “healthy” oils are found in abundance, do not apply to lard or other cooking oils.

So traditional fry ups should not be the order of the day, bmj.com reports.

When food is fried it becomes more calorific because the food absorbs the fat of the oils.

And experts know that eating lots of fat-laden food can raise blood pressure and cause high cholesterol, which are risk factors for heart disease.

For the study, the researchers at the Autonomous University of Madrid surveyed 40,757 adults about their diet.

The participants were asked about what types of food they ate in a typical week and how that food was prepared and cooked.

None of the adults had any sign of heart disease at the start of the 11-year study, but by the end of it 606 heart disease events and 1,134 deaths had occurred.

When the researchers looked at these heart events in detail, they could find no link with fried food in the diet.

This, they believe, is down to the type of oil the food is cooked in.

The Med diet

Before we all reach for the frying pan, it’s important to remember that this was a study of a Mediterranean diet rather than British fish and chips”

Victoria Taylor British Heart Foundation

In an accompanying editorial, Professor Michael Leitzmann from the University of Regensburg in Germany said: “Taken together, the myth that frying food is generally bad for the heart is not supported by available evidence.

“However, this does not mean that frequent meals of fish and chips will have no health consequences.

“The study suggests that specific aspects of frying food are relevant, such as the oil used, together with other aspects of the diet.”

Mediterranean diets have long been hailed as healthy, being packed full of low-fat, high-fibre fresh fruits and vegetables, as well as fresh fish.

And numerous studies have shown a balanced diet such as this can cut the risk of illnesses like cancer and heart disease.

Victoria Taylor, a senior heart health dietitian at the British Heart Foundation, said: “Before we all reach for the frying pan, it’s important to remember that this was a study of a Mediterranean diet rather than British fish and chips. Our diet in the UK will differ from Spain, so we cannot say that this result would be the same for us too.

“Participants in this study used unsaturated fats such as olive and sunflower oil to fry their food. We currently recommend swapping saturated fats like butter, lard or palm oil for unsaturated fats as a way of keeping your cholesterol down and this study gives further cause to make that switch.

“Regardless of the cooking methods used, consuming foods with high fat content means a high calorie intake. This can lead to weight gain and obesity, which is a risk factor for heart disease. A well-balanced diet, with plenty of fruit and veg and only a small amount of high fat foods, is best for a healthy heart.”

BBC

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