Mutton stew invites questions about red meat and stroke. By adding plenty of vegetables you can alter the health properties of the dish completely.
Our dinner tonight is really a red meat goulash; this recipe also uses plenty of vegetable and other cholesterol lowering foods. It looks like a dog's breakfast, eh; just remember, the proof of the pudding is in the eating. You won't be disappointed; it's easy to make and very tasty.
Even more important it's very healthy.
Red meat of course needs to be balanced with protein from other sources. Here you can see we have added chickpeas and, at the last minute, a handful of spinach.
The world health organisation after extensive research has declared that red meat is probably carcinogenic; it's almost certainly true. If you love mutton as I do, then you have to load your stew with flavonoids like kaempferol which mop up the dangerous free radicals.
Kaempferol is particular rich in your greens like spinach; the chickpeas, also known as garbanzo beans, have strong cholesterol lowering properties too, second only to rolled oats.
Can we have our cake and eat it? Yes, provided you doctor it up with other ingredients; to be quite honest it actually improves the flavour of your mutton stew.
So, too, this very delicious eggs Florentine breakfast. The high cholesterol content is balanced by the spinach. It's the richest source of anti arthritis magnesium but you do need a small garden patch for growing your greens.
Even when enjoying a red meat dish such as this mutton stew, I'll always try and include some form of vegetable high in protein; chickpeas and lentils are probably the easiest. Or enjoy a side dish say of tofu or hummus with a salad.
A 1m x 1m, 10 square feet, patch of garden is all you need for growing spinach. After radishes and green beans, spinach makes such easy growing.
With all the research now confirming that many of cancers, for example of the breast and prostate, are caused by a high animal protein diet, mutton stew needs to be balanced with foods like lentil protein and one of our very simple, inexpensive, ten minute dinners; tofu nutrition.
My favourite vegetable protein dish, hummus, is so easy and excellent that I make it twice a week. Chickpea Garbanzo Bean dip, also known as hummus, can be made in only five minutes once you've got the ingredients; only the cumin and paste may be slightly unusual.
You simply can't eat too much vegetable protein and, besides which, they register high in the phytochemical foods that keep cancer at bay.
You can't live without protein, but too much is not healthy, especially if you are heavy into cheese, eggs and red meat.
On the other hand, if you are really overweight, that's not healthy either so, for a period, a higher protein diet, rich in fish, fowl, meat and especially legume, together with a very low carbohydrate diet, is a good way to lose weight.
Most of us are overweight however because of too many refined carbs, not because of too much fat. Tuck into too many high GI carbohydrates and you'll have serious obesity.
I've never read anything in the literature about too much vegetable protein resulting in poor health.
So, you can pig out on hummus, tofu and lentils; either in your mutton stew, or as a side dish.
Why all this at a chiropractic help site? What you eat, and those
foods that your body is missing out on, will have a profound effect on
your joints and overall health. Just a lack of omega 3 from cold water
fatty fish or flax seed will give you serious arthritis. Research published in the Journal of the American Medical Association on heart stroke diabetes is very revealing; nearly a half of these serious diseases is directly related to diet.
Why nothing on this chiropractic help site about beef or pork. Frankly, being used to red meat that has access to the wide open spaces, I find the beef and pork in Holland tasteless and repugnant. Only the sheep in the Netherlands roam the polders.
So much for the build up. Now to mutton stew.
The ingredients for mutton stew are all readily available.
We add spinach to virtually every meat dish because of the very high unique carotenoids that give protection against the most common cause of age onset blindness. Something like five million Americans are blind, and another ten million partially sighted, largely because they refuse to enjoy their greens. The following two pages are a must.
Your spinach also gives you protection against cataracts; enjoy it daily.
Simultaneously, take a good look at that cartilage between the rib and the sternum. That's the stuff that causes Tietze's syndrome, something I see on a daily basis in its mild forms, but still hell.
A word of caution here. We chiros have to be careful - for certain persons with a very tight and stiff ribcage, an overly robust adjustment in the midback can strain this cartilage. If you get pain in the front of your chest after an adjustment, you must notify your chiropractor.
"Their meals are scanty, but even of these they eat sparingly; and though each is allowed a small carafe of wine, many refrain from this indulgence. Without doubt the most of mankind grossly overeat themselves. Our meals serve not only for supper, but as a hearty and natural diversion from the labour of life. Yet, though excess may be hurtful, I should have thought this Trappist regimen defective. And I am astonished, as I look back, at the freshness of face and cheerfulness of manner of all whom I beheld. A happier nor a healthier company I should scarce suppose that I have ever seen."
TRAVELS WITH A DONKEY by Robert Louis Stevenson.
Red meat consumption and stroke are obvious concerns for those who want to be more healthy. Will your mutton stew increase your risk of having a catastrophe?
This research in the American stroke association journal concerns the association between red meat, fresh versus processed, and a raised risk of stroke. Larssen was the chief researcher.
The background and intent of the research
There is research suggesting an increased risk of cancer and cardiovascular disease from a high red meat diet; that's more than 100g or 3oz per day. However, studies of red meat consumption and an increased risk of stroke are very limited. Their objective was to look for any evidence of a correlation between red meat consumption (both fresh and processed meats) and stroke incidence.
They followed thirty five thousand women without cardiovascular disease and cancer at the beginning of the study.
During a followup of ten years, they discovered one thousand six hundred and eighty cases of stroke. There were two kinds of stroke:
Concerning the risk of both forms of stroke together, and just a bleed separately, there was no risk from increased red meat or processed meat consumption.
Of the clot form there was indeed an increased risk.
Here's the interesting part. Fresh (unprocessed) meat consumption was not associated with the total number of strokes or, separately with either a bleed or clot.
Only processed meat was associated with an increased risk of stroke.
Vital with your mutton stew is a salad or perhaps a roast vegetables recipe which is not difficult at all, full of flavour, but requires using the oven. If you're concerned about your carbon footprint, make sure you roast a roll of beef for tomorrow's dinner at the same time.
Remember, 5 colours minimum every day, and the beauty of roast vegtables recipe is that you can easily get all five colours in one meal. Enjoy eight per day and you have a 35% lower risk of death from all causes; that's massive.
Enjoy twenty and you can expect to have eternal life!
Chiropractic concerns the health of the whole being; that means a lot more than cracking vertebral joints! A diet high in red meat like this mutton stew, unbalanced with dark green leafy vegetables and legumes is likely to be an inflammatory disaster.
Whilst spinal subluxations cause a lot of misery, and worse, disability, a poor diet leads undoubtedly to an early arrival in heaven, or hell, depending on the choices we make.
Our healthy living tips section, which includes this mutton stew recipe, is your chiropractor's small commitment urging you to step up to colour when it comes to food. Those still stuck on old fashioned black and white have only pain, and bucketloads of pills to look forward to.
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