Two Kisses can reduce blood pressure

This may not be a recipe but it addresses the health issue of high blood pressure. Source: MSNBC Here’s some good and bad news for chocoholics: Dark chocolate seems to lower blood pressure, but it requires an amount less than two Hershey’s Kisses to do it, a small study suggests. The new research from Germany adds to mounting evidence linking dark chocolate with health benefits, but it’s the first to suggest that just a tiny amount may suffice. Volunteers for the study ate just over 6 grams of dark chocolate daily for almost five months — one square from a German chocolate bar called Ritter Sport, equal to about 1½ Hershey’s Kisses. People who ate that amount ended up with lower blood pressure readings than those who ate white chocolate. University of Cologne researcher Dr. Dirk Taubert, the study’s lead author, said the blood pressure reductions with dark chocolate were small but still substantial enough to potentially reduce cardiovascular disease risks, although study volunteers weren’t followed long enough to measure that effect. Interesting results The research involved just 44 people aged 56 through 73, but the results echo other small studies of cocoa-containing foods. Cocoa contains flavanols, plant-based compounds that also are credited with giving red wine its heart-healthy benefits. One problem is chocolate bars containing cocoa tend to have lots of calories, so Taubert and his colleagues tested small amounts containing just 30 calories each. The study appears in Wednesday’s Journal of the American Medical Association. It was funded by University Hospital in Cologne. Interactive The results are interesting but need to be duplicated in larger, more ethnically diverse populations, said Dr. Laura Svetkey, director of Duke University’s Hypertension Center. She stressed that the study results should not be viewed as license to gorge on chocolate. “I would be as happy as the next person if I got to eat more chocolate,” she said, but cautioned that weight gain from eating large amounts of dark chocolate would counteract any benefits on blood pressure. Chemical changes Study participants were otherwise healthy and mostly normal-weight German adults with mild high blood pressure or pre-hypertension, which includes readings between 120 over 80 and 139 over 89. Average blood pressure at the start was about 147 over 86. Every day for 18 weeks, the volunteers were instructed to eat one-square portions of a 16-square Ritter Sport bar, or a similar portion of white chocolate. White chocolate doesn’t contain cocoa. Systolic blood pressure, the top number, fell an average of nearly three points and diastolic dropped almost two points in the dark chocolate group, compared with no change in blood pressure readings in the white chocolate group. Tests suggested that steady exposure to dark chocolate prompted chemical changes that helped dilate blood vessels and regulate blood pressure, the researchers said. Participants were told not to eat other cocoa-containing products and to continue regular eating habits and activity levels. They also kept food diaries so researchers could see if other foods might have influenced the results.

Grilling can make your meat toxic

Grilling is recommended for people who are to avoid fats from cooked meat, fish and poultry by frying. This news article point us a fact that grilling can also make food toxic and can cause cancer. There are suggestions however on what to do to minimize the risks. Take note of the tips so the next time you grill the meat or fish, you know what to do. Here's the news from MSNBC. If you like to sear your steak to a crisp, you could be playing with fire. For people who are watching their weight, grilling lean meats, poultry and fish can be a low-calorie, low-fat alternative to frying. Unfortunately, the same grill — whether gas or charcoal — that gives food its mouth-watering barbecue taste can also turn your burger into a toxic meal. Cooking over high flames turns chemicals found naturally in muscle meats and fish into cancer-causing substances known as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Both have been linked to an increased risk of several cancers, including colorectal, breast and prostate cancer. HCAs develop through a series of reactions between the amino acids and other compounds in meat. High-temperature cooking — over 300 degrees Fahrenheit — and the length of time a food is heated trigger their formation. PAHs get into food when dripping meat juices cause the grilling surface or coals to flare up, engulfing the meat or fish in fragrant, but toxic, vapors. So, what's a griller to do? “Keep grilling,” says Dave Grotto, R.D., a Chicago-area barbecue buff and spokesperson for the American Dietetic Association. It’s a great way to cook foods in a low-fat manner.” Although the link between grilled meats and cancer in humans is still being investigated, if you follow these six easy tips, you can significantly cut your risk: * Marinate before grilling. It can reduce HCA formation in meat and fish by up to 99 percent, says Grotto. Herbs are helpful, too. Rosemary, garlic and sage may block the formation of both HCAs and PAHs in and on the food. Add the seasonings to light marinades or as ingredients to other dishes you serve with your grilled foods. A citrus or olive oil marinade can also counteract HCA buildup. * Turn down the heat. High-temperature cooking, including frying, broiling and barbecuing, not only can turn your meat into shoe leather, it's fuel for the carcinogens. Allow coals to cool to embers before cooking. On a gas grill, move the rack up a notch to distance foods from the flames. “Placing a barrier between your foods and the grill, such as cooking foods in an aluminum pan on top of the grilling rack, works well, too,” says Grotto. * Think small. Smaller cuts spend less time over the flame than big slabs of meat. Flip them frequently, too. Turning meat over every minute greatly reduces HCAs. Use tongs to turn foods. “Puncturing meats with a fork may cause juices to flow and drip on to the coals,” Grotto advises. * Avoid overcooking foods. The longer you grill your meat, the more the carcinogens develop. Undercooking meat can be dangerous, too. To avoid the risk of harmful bacteria such as E. coli, be sure to grill meats to an internal temperature of 160 degrees. * Pre-cook foods. Microwaving meats for a couple of minutes before placing them on the grill can cut the effects of HCAs about 90 percent. The microwave draws liquid out of the meat, which in turn reduces flare-ups on the grill. * Partner grilled items with cancer fighters. Antioxidants and other phytonutrients in fruits (apples, grapes and berries), vegetables (broccoli, kale, cauliflower, onions) and even tea can stall or stop the chemicals' effects in the body. diabetic recipes,chicken recipes,meat recipes,beef recipes,vegetables recipes,recipes,special diets,low sodium,calories