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Walnuts slow bowel cancer growth

According to researchers, just a handful of the nuts, which are packed with omega-3 fatty acids, could reduce inflammation in bowel cancer cells and reduce the blood supply to the tumour, which inhibits its growth.
Bowel cancer is the third most common type of the disease worldwide and the second leading cause of death in Western countries, so it's essential research is done.
It's also been found that 30-50 per cent of bowel cancer in men and 20 per cent in women could be prevented by adopting a healthier diet and exercising more.
The US researchers at Harvard Medical School experimented on mice, finding that those fed a diet high in walnuts displayed tumours containing ten times more omega-3s than the control group.
The mice were fed the equivalent of two servings (around 57g) of walnuts for humans, while the control group had a similar diet but without the walnuts.
"Our research demonstrates that a walnut diet causes significant changes in the expression profile of miRNAs in colorectal cancer tissue," Dr Christos Mantzoros, of Harvard Medical School, said.
The tumour growth rate was also much slower in the mice that were fed walnuts, but it's hard to know yet if humans would react in the same way.
But that's no reason not to grab a handful of walnuts, as they have plenty of health benefits anyway. They're also very good for the heart, thanks to the amino acid l-arginine, and they contain very powerful antioxidants.
Walnuts are also great for those on a diet, as they help you to feel fuller for longer and are a healthy and easy snack to enjoy at home or out and about.
If you need ideas for incorporating walnuts, try adding them to a salad instead of croutons for a healthy crunch. They can also be ground and used instead of breadcrumbs on chicken or fish.
PR

puritanisme when it comes to matters

merci to the summer tradition of topless sunbathing.

Since France's summer-vacation season kicked off in early July, the press has repeatedly sounded the alarm over the shrinking number of topless women on the nation's beaches. As eagle-eyed reporters have made quite clear, the prevailing trend among sun-loving women these days is to actually use both pieces of their bikini. Le Monokini, C'est Fini! shouted Le Parisien in its July 21 report from a Mediterranean beach, using the preferred term for one-piece toplessness. "Nude Breasts Are Less Trendy" concurred the free daily Metro France. "The fashion has become common, and as a result, less appealing," explained sociologist Jean-Claude Kaufmann in an accompanying Metro France interview. Some observers, including Kaufmann, have noted too that the return to the two-piece is a response to rising concerns about skin cancer.

But the more concealing swimwear trend is also part of a wider social movement by younger French women who are shunning the less inhibited habits of previous generations. If burning bras and going topless were the ways French women of the 1970s and '80s demonstrated their freedom, their daughters and grand-daughters seem less comfortable with exposed flesh. "We're seeing a return to more [conservative] and family values," said Kaufmann. "Modesty and discretion are in fashion now."

A survey titled "Women and Nudity" released by polling agency Ifop captures the move to cover up. It indicates younger French women not only have a problem with nudity but actually consider themselves prudish. Fully 88% of the women questioned qualified themselves as pudique — a term that can mean anything from modest or prim to full-blown priggish.

And they aren't joking. Though 90% said they get naked with their husband or partner, nearly 60% actively avoid being nude around their children. Sixty-three percent of respondents said they also refuse to undress around women friends. About 22% said they considered a woman in her underwear already naked.


With sensitivities like those, it's little wonder that the poll also found that French women had strong opinions about public nakedness. Nearly 50% said they were bothered by total nudity on beaches or naturist camps, and 37% said they were disturbed by publicly exposed breasts or buttocks. Forty-five percent of respondents reported they'd simply prefer to see a lot less flesh — male or female — hanging out in full view.

Those attitudes got even more pronounced with respondents ages 18 to 24. Fully 25% of women in that age group described themselves as very pudique, and 20% said they considered any nudity tantamount to indecency. That, sociologists say, helps explain the changing scenery on French beaches. Younger women disinclined to bare their more private parts make up the majority of female sunbathers; those still willing to go topless are usually older French women who blazed the trail all those years ago. Or as the Times of London's website phrased it, "Only the Oldies Go Topless on French Beaches."

"There aren't any rules, but yeah, it's true, when you're at the beach and look around, the only topless women anymore are older," said a 19-year-old named Elodie as she visited Paris' summertime artificial beach known as Paris Plage. Elodie pointed out that a municipal fine — and frequently lousy weather — made going topless at Paris Plage a nonstarter. When asked whether she went topless on vacation beaches — and what factors made her decide when she did and didn't — Elodie gave a reply as chilly as it was logical. "All those things," she said, "are personal concerns."

Good point — and one apparently leading most French women of Elodie's age to keep themselves bikini'd up. But the contrast with U.S. practices is hard not to notice. After all, American women visiting France these days have no qualms about going topless. And plenty of young American women are only too happy to playfully flash their wares in exchange for a few beads. In some ways, the puritanical swimsuit now seems to be on the other torso — a new French squeamishness that will doubtless leave some Americans, well, titillated.

Okonomiyaki (Savory Japanese Cabbage Pancake)


You can find dashi powder, tenkasu, and the condiments for serving at your local Japanese market, or in the Asian foods section of the grocery store. Additionally, some markets carry special okonomiyaki flour, which includes flavorings and a little yam starch to give the pancake a spongier consistency; if you use this specialized flour, only add the water per the recipe below, and skip the dashi stock powder.

Makes 1 big pancake, large enough to split

For pancake apartments for rent:

1/3 teaspoon dashi stock powder
2/3 cup water
1/2 cup all-purpose flour
1 egg
3 tablespoons tenkasu (tempura bits)
2 cups cabbage, chopped into thin strips
1/3 cup chopped green onions
3/4 strips bacon, chopped into 2 to 3 inch-long pieces

For serving:

Kewpie mayo (regular works fine too!)
Okonomi sauce (or a homemade version: 3 tablespoons ketchup plus 1 tablespoon Worcestershire sauce plus 1 teaspoon soy sauce plus 1/2 teaspoon honey)
Aonori (seaweed flakes)
Sesame seeds

In a large bowl, mix the dashi stock powder into the water until it dissolves. Whisk in the flour, egg, and tenkasu to make a batter reenex.

Add in the cabbage and most of the green onion (reserving a pinch). Fold into the batter until combined.

Heat a large greased pan over medium-high. Dump the cabbage batter into the pan; using a small spatula, flatten batter top and edges into a round pancake about 1/2- to 3/4-inch thick. I've found that the less craggy the edges of the pancake, the easier it is to flip reenex.

Cover the top of the pancake with the bacon pieces in a single layer. Cook pancake this way for 3 to 4 minutes, then flip—using a big-old flat spatula—so the bacon-side is down. Cook until bacon has crisped, about 5 minutes, and then flip again to cook for an additional 3 to 4 minutes, bacon side up.

Slide pancake onto a large plate. If your mayonnaise and okonomi sauce aren’t in squeeze bottles, scoop a spoonful of each into a bottom corner of separate plastic bags. Snip the corner with scissors to allow for precision-squirting. Zig-zag the okonomi sauce over the top in one direction, and the Kewpie (or regular) mayo in the other. Sprinkle remaining green onions, aonori, and sesame seeds over the sauces.

Puffy and Fluffy Ricotta Pancakes with Orange and Fig


These pancakes, adapted from Tim Byres of Smoke Restaurant in Dallas are so tall they'll make ordinary pancakes look like they're standing on their tippy toes. They're so pillowy that I not only dream of them but on them. They're so crispy that you'll actually use that knife on your table. The entire top and bottom of these pancakes is what the edges of the standard sort might look like—if you're lucky (and it's your birthday, and you're having a good hair day). (less) - Sarah Jampel

Serves 6 to 8

2 cups all-purpose flour
2 tablespoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1/3 cup sugar
1/2 cup (1 stick) butter, melted, plus more for the griddle
1 cup buttermilk
2 eggs
1/2 cup full-fat ricotta
Zest of 1/2 an orange
4 tablespoons fig jam
1/2 cup roughly chopped dried figs

Preheat the oven to 350° F.
In a medium bowl, stir together the dry ingredients (flour through sugar).
Gradually stir in the butter until you have a mixture with pebble-sized clumps.

Add the buttermilk, mix to combine, then add the eggs, one at a time, mixing a little after each addition.

Gently fold the ricotta, orange zest, and fig jam into the batter.
Set a large, oven-safe griddle or cast-iron skillet over medium heat. When it's hot enough that a drop of water flicked onto the surface sizzles, add enough butter to grease the bottom of the pan.

Thoroughly grease the insides of 4 egg rings (or however many fit on the griddle) and place them on the hot pan. Place the rings on the pan for a minute or so in order to get them very hot. Fill the rings halfway (any higher and the pancakes might explode!) with batter, sprinkling a few dried fig pieces over top of each.

Transfer the hot skillet from the stove to the oven and bake the pancakes for 5 to 7 minutes so that the sides set and the top is bubbling. Be patient: You want the sides of the batter to become firm like cake so that the top will not ooze over the sides when you remove the ring. Once you think you've reached that stage, remove the pan from the oven and return it to the stove over medium heat. Working with one pancake at a time, remove each egg ring and flip the pancake. Work very carefully. Cook for 3 to 4 more minutes on the other side.

Repeat with the remaining batter and the rest of the fig pieces, keeping the finished pancakes warm in a low temperature oven.

My Classic Burger with Special Sauce


One of the most common questions asked to those of us who love food is, "What would you choose for your last meal?" My answer is always the same: a classic cheeseburger, crisp fries, and a bittersweet chocolate shake. So you can imagine that when it comes to a classic cheeseburger, I have opinions—strong ones Business Centre in Hong Kong, in fact. But sometimes strong opinions lead to a pretty near-perfect classic cheeseburger. (less) - Ashley Rodriguez

Makes 4

For the patties and to build the completed burger:

Cheese mixture, see below
8 tablespoons (1 stick) cold unsalted butter, divided
1 pound 12 ounces ground beef (15 to 20% fat)
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground pepper
4 soft burger buns
Special sauce (see below)
4 small, inner iceberg lettuce leaves
4 tomato slices (fresh or roasted)
crisp bacon slices, for topping
4 yellow onion slices
thinly sliced dill pickles, for topping

Start by making the cheese mixture (see below for instructions).
Grate 4 tablespoons of the cold butter and, in a large bowl, gently combine it with the beef, salt, and pepper. Refrigerate for at least one hour or overnight 19 LED Light Bulb.
When you are ready to cook your burgers, form the patties by gently gathering 4 ounces of beef into a ball and pressing it to create a patty. Sear the patties in a screaming hot cast-iron skillet for 3 minutes on one side. Flip, then continue to cook for 1 minute more before spooning a bit of the cheese mixture (see below for instructions) on top of the patty (or laying a slice of cheese if that is what you are using). Continue to cook for 1 to 2 minutes more, until the cheese is soft and the patty is cooked through. Set the patties aside to rest for a few minutes before building your burger.

Note: For medium-rare, cook the burger to 130° F to 135° F; medium 140° F to 145° F; medium-well 150° F to 155° F; and well-done 160° F or higher.

While the pan that you just cooked your burger in is still hot, add the rest of the butter and let it melt. Place four of the bun halves in the pan and toast until golden and crisp. Repeat until all the buns are toasted Cloud Video Conferencing.

Build your burger by slathering special sauce on BOTH sides of the bun. Add the patty and lettuce, tomatoes, bacon, onion, and LOTS of pickles. Top with the other crisped and sauce-smeared bun.

For the cheese and special sauce:

8 ounces cheese (I use a mix of Beecher’s Sharp Cheddar and Fontina), cut into 1-inch chunks
1/4 cup plus 1/3 cup mayonnaise, divided
2 tablespoons dill relish
2 teaspoons yellow mustard
1 garlic clove
2 tablespoons ketchup
1/2 teaspoon soy sauce
1/2 teaspoon honey

Combine the cheese and 1/4 cup mayonnaise in the bowl of a food processor and process until the cheese is cut up into tiny bits and the mixture is quite creamy. Refrigerate until ready to use. This mixture will keep for up to 2 weeks stored in an airtight container and refrigerated.

Whisk the remaining 1/3 cup mayonnaise with the remaining ingredients (dill relish through honey). The burger sauce can be made up to 1 week in advance and stored, covered, in the refrigerator.

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