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Estimation and Fortification of Vitamin D3 in Pasteurized Process Cheese -- Upreti et al. 85 (12): 3173 -- Journal of Dairy Science
Estimation and fortification of vitamin D3 in pasteurized process cheese.
Upreti P, Mistry VV, Warthesen JJ.
J Dairy Sci. 2002 Dec;85(12):3173-81.
PMID: 12512590
The objective of this study was to develop methods for the estimation and fortification of vitamin D3 in pasteurized Process cheese. Vitamin D3 was estimated using alkaline saponification at 70°C for 30 min, followed by extraction with petroleum ether:diethyl ether (90:10 vol/vol) and HPLC. The retention time for vitamin D3 was approximately 9 min. A standard curve with a correlation coefficient of 0.972 was prepared for quantification of vitamin D3 in unknown samples. In the second phase of the study, pasteurized Process cheeses fortified with commercial water- or fat-dispersible forms of vitamin D3 at a level of 100 IU per serving (28 g) were manufactured. There was no loss of vitamin D3 during Process cheese manufacture, and the vitamin was uniformly distributed. No losses of the vitamin occurred during storage of the fortified cheeses over a 9-mo period at 21 to 29°C and 4 to 6°C. There was an approximately 25 to 30% loss of the vitamin when cheeses were heated for 5 min in an oven maintained at 232°C. Added vitamin D3 did not impart any off flavors to the Process cheeses as determined by sensory analysis. There were no differences between the water- and fat-dispersible forms of the vitamin in the parameters measured in fortified cheeses
Fish Intake and Risk of Incident Atrial Fibrillation -- Mozaffarian et al. 110 (4): 368 -- Circulation
Fish intake and risk of incident atrial fibrillation.
Mozaffarian D, Psaty BM, Rimm EB, Lemaitre RN, Burke GL, Lyles MF, Lefkowitz D, Siscovick DS.
Circulation. 2004 Jul 27;110(4):368-73. Epub 2004 Jul 19.
PMID: 15262826
doi: 10.1161/01.CIR.0000138154.00779.A5
Conclusions— Among elderly adults, consumption of tuna or other broiled or baked fish, but not fried fish or fish sandwiches, is associated with lower incidence of AF. Fish intake may influence risk of this common cardiac arrhythmia.
Cardiac Benefits of Fish Consumption May Depend on the Type of Fish Meal Consumed: The Cardiovascular Health Study -- Mozaffarian et al. 107 (10): 1372 -- Circulation
Cardiac benefits of fish consumption may depend on the type of fish meal consumed: the Cardiovascular Health Study.
Mozaffarian D, Lemaitre RN, Kuller LH, Burke GL, Tracy RP, Siscovick DS; Cardiovascular Health Study.
Circulation. 2003 Mar 18;107(10):1372-7.
PMID: 12642356
doi: 10.1161/01.CIR.0000055315.79177.16
Conclusions— Among adults aged >=65 years, modest consumption of tuna or other broiled or baked fish, but not fried fish or fish sandwiches, is associated with lower risk of IHD death, especially arrhythmic IHD death. Cardiac benefits of fish consumption may vary depending on the type of fish meal consumed.
Association Between Type of Dietary Fish and Seafood Intake and the Risk of Incident Type 2 Diabetes - Diabetes Care
Association between type of dietary fish and seafood intake and the risk of incident type 2 diabetes: the European prospective investigation of cancer (EPIC)-Norfolk cohort study.
Patel PS, Sharp SJ, Luben RN, Khaw KT, Bingham SA, Wareham NJ, Forouhi NG.
Diabetes Care. 2009 Oct;32(10):1857-63. Epub 2009 Jul 10.
PMID: 19592633
doi: 10.2337/dc09-0116
CONCLUSIONS Total, white, and oily fish consumption may be beneficial for reducing risk of diabetes, reinforcing the public health message to consume fish regularly. Greater shellfish intake seems to be associated with an increased risk of diabetes, warranting further investigation into cooking methods and mechanisms.
In summary, we report that specific types of fish intake are differentially associated with the risk of diabetes. Total intake of both white fish and oily fish was associated with a lower risk of diabetes, reinforcing the public health message to consume fish regularly. Shellfish intake was associated with an increased risk of diabetes, which highlights the potential importance of seafood preparation and cooking methods. The increased risk of diabetes with shellfish intake requires further study.
Recipe: Ma-Po's Pork Brains | Recipes @ RecipeLand.com
"40 minutes Prep: 10 minutes Cook: 25 minutes
Calories Per Serving and Nutrition Information 154 calories per serving view nutrition facts
# of servings this recipe makes 4 servings suggest servings"
Baked Fish Beats Fried for Omega-3 Boost
"Study Shows Baked Fish Is Better for Heart Health Than Fried, Salted, or Dried
Nov. 19, 2009 (Orlando, Fla.) -- When it comes to reaping the heart-healthy benefits of omega-3 fatty acids in fish, it often comes down to how you prepare it, a study shows.
"The take-home message is that it's better to bake or boil the fish instead of frying it," says study researcher Lixin Meng, MS, a doctoral candidate at the University of Hawaii at Manoa. And adding a dash of low-sodium soy sauce will enhance the heart-healthy benefits, she tells WebMD.
Eating salted, dried, or fried fish, on the other hand, is not beneficial, Meng says. "But if it’s a fun occasion and you really want fried fish, do it the Japanese way -- stir-fry, rather than deep-fry it.""
An Evaluation of the Vitamin D3 Content in Fish: Is the Vitamin D Content Adequate to Satisfy the Dietary Requirement for Vitamin D?
An evaluation of the vitamin D3 content in fish: Is the vitamin D content adequate to satisfy the dietary requirement for vitamin D?
Lu Z, Chen TC, Zhang A, Persons KS, Kohn N, Berkowitz R, Martinello S, Holick MF.
J Steroid Biochem Mol Biol. 2007 Mar;103(3-5):642-4. Epub 2007 Jan 30.
PMID: 17267210
doi: 10.1016/j.jsbmb.2006.12.010
Surprisingly, farmed salmon had approximately 25% of the vitamin D content as wild salmon had. The vitamin D content in fish varied widely even within species. These data suggest that the tables that list the vitamin D content are out-of-date and need to be re-evaluated.
Little is known about the effect of cooking on the vitamin D content in fish. When farm salmon was baked, almost all of the vitamin D content, i.e. 240 IU of vitamin D3 was recovered from 3.5 oz. of salmon. The initial concentration in the uncooked salmon was 245 IU of vitamin D3. However, when the salmon was fried in vegetable oil, approximately 50% (123 IU of vitamin D3 was recovered.)
We also evaluated the vitamin D content in mackerel which is traditionally considered to be an excellent source of vitamin D3 because of its oily content. However, in the one sample that we tested, we only observed 24 IU of vitamin D3 in 3.5 oz.
Factors that Influence the Cutaneous Synthesis and Dietary Sources of Vitamin D
Factors that influence the cutaneous synthesis and dietary sources of vitamin D.
Chen TC, Chimeh F, Lu Z, Mathieu J, Person KS, Zhang A, Kohn N, Martinello S, Berkowitz R, Holick MF.
Arch Biochem Biophys. 2007 Apr 15;460(2):213-7. Epub 2007 Jan 8.
PMID: 17254541
doi: 10.1016/j.abb.2006.12.017
Vitamin D is rare in food. Among the vitamin D-rich food, oily fish are considered to be one of the best sources. Therefore, we analyzed the vitamin D content in several commonly consumed oily and non-oily fish. The data showed that farmed salmon had a mean content of vitamin D that was ~25% of the mean content found in wild caught salmon from Alaska, and that vitamin D2 was found in farmed salmon, but not in wild caught salmon. The results provide useful global guidelines for obtaining sufficient vitamin D3 by cutaneous synthesis and from dietary intake to prevent vitamin D deficiency and its health consequences.ensuing illness, especially, bone fractures in the elderly.
Stevia Information - SteviaInfo.com
Welcome to SteviaInfo.com, a project dedicated to providing accurate and credible information about stevia, the all-natural, zero-calorie sweetener.
Stevia Weight Loss RecipesProduced from a member of the daisy family, stevia is the world's only all-natural sweetener with zero calories, zero carbohydrates and a zero glycemic index. These attributes make stevia a good alternative to sugar or chemical sweeteners. Especially popular as a sweetener for coffees and teas, Stevia can also be used in cooking and baking, helping you reduce your calorie intake and stay healthy.
Stevia - Naturally Sweet - Recipes, Cooking Tips, Articles, and leading Stevia Products
Stevia is a South American herb that has been used as a sweetener by the Guarani Indians of Paraguay for hundreds of years. The leaves of this small, green Stevia rebaudiana plant have a delicious and refreshing taste that can be 30 times sweeter than sugar.
100 Best Cooking Tips for Cancer Prevention
Hippocrates once said "Let your food be your medicine and your medicine be your food." The American Institute for Cancer research believes that while no single food can protect you against cancer, a healthy diet is essential.By utilizing the power of a healthy diet, you can prevent, fight, and even treat cancer. Below are the 100 best tips for cooking against cancer.
Chemistry Of Cooking -- A Biochemist Explains The Chemistry Of Cooking
January 1, 2009 — A biochemist and cook explains that cooking is all about chemistry and knowing some facts can help chefs understand why recipes go wrong. Because cooking is essentially a series of chemical reactions, it is helpful to know some basics. For example, plunging asparagus into boiling water causes the cells to pop and result in a brighter green. Longer cooking, however, causes the plant's cell walls to shrink and releases an acid. This turns the asparagus an unappetizing shade of grey.
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