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Mary’s Memo – March 10th

TOMATOES AND BREAST CANCER


Research suggests that postmenopausal women who include tomatoes in their diets may help reduce their risk of breast cancer by increasing their levels of a hormone that affects fat and may help with weight management. Tomatoes contain lycopene, an antioxidant that raises levels of adiponectin, a hormone that regulates fat. Low levels of adiponectin are linked to an increased risk for obesity and being overweight raises the risk of breast cancer. In the study, which appeared online January 1, 2014, in the Journal of Endocrinology and Metabolism, postmenopausal women who consumed 25 milligrams (mg) or more of lycopene per day from tomatoes showed a nine percent increase in adiponectin levels. Tomato products, including tomato sauce, tomato puree and tomato juice, have a much higher lycopene content than raw tomatoes. A one-half cup serving of tomato sauce provides 23.3 mg of lycopene and one cup of tomato juice provides 22 mg.
Source: Weill Cornell Medical College Women’s Connection, March 2014.

GOOD NEWS-BAD NEWS


Although the good news about turkey and chicken sausage is that it has half the fat as regular sausage, the bad news is that it’s loaded with sodium! I pay more for Campbell’s Healthy Request soups because it doesn’t have monosodium glutamate. That doesn’t mean it is low in sodium, either. A serving of Healthy Request Cream of Mushroom soup has 410 milligrams. I’ll continue to buy it for casserole dishes but I do think Campbell’s should reduce the amount of salt in a serving.

LOST AND FOUND!


I do empathize with readers when they lose a Mary’s Memo recipe because I lose them, also! I spent a lot of time last week looking for a slow cooker recipe for dressing made with rotisserie chicken. I knew I had made it within the past 5 years but I could not find it anywhere. Then lo and behold I located it accidently in a basket of recipes in the kitchen. I may have served it at Chief but I’m pretty certain it hasn’t been on a memo. It is so good, I should still have reserved it for the 2014 Christmas recipe sheet but didn’t. Yesterday I made it with frozen leftover rotisserie chicken and I can’t wait to have another serving for my main meal today! For family or guests, this is a winner!

SLOW COOKER ESCALLOPED CHICKEN


• 3 cups cubed rotisserie chicken
• 1 cup chopped celery
• 13 cups white bread cubes, baked in a large loaf pan in a 350ºF oven for 10 minutes
• 1 stick softened butter
• 1 teaspoon poultry seasoning
• 1/2 teaspoon dried sage
• 1/2 teaspoon kosher salt (or less if you choose)
• 1/2 teaspoon black pepper
• 1 (14.5-ounce) can Swanson chicken broth
• 1 can Campbell’s Healthy Request Cream of Mushroom Soup, undiluted

Combine cooked chicken, onion, celery, toasted bread cubes, softened butter, poultry seasoning, sage, salt and pepper. Blend chicken broth and mushroom soup together and stir into chicken mixture. Spray a 6-quart slow cooker with Pam. Spoon dressing mixture into cooker. Cover and bake on High for 1 hour; reduce heat to low and continue baking for an additional 4 hours (5 total). Recipe makes 6 to 8 servings.

NUTS AND PEANUTS, TOO, TO YOU!


I don’t know about you but I make a point of eating 1/4 cup of tree nuts or peanuts daily. According to a recent study conducted at Loma Linda University in California, tree nuts include almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts. Peanuts, also are included in this beneficial grouping, though technically, they are legumes. Researchers said a 1-ounce serving of tree nuts per week is associated with seven percent less risk of metabolic syndrome , while doubling this amount could potentially reduce metabolic syndrome risk by 14 percent. Metabolic syndrome is cluster of risk factors that increase risk for chronic diseases, such a cardiovascular diseases, type 2 diabetes and death. The five risk factors include having a large waistline, a high triglyceride level, low HDL (“good”) cholesterol level, high blood pressure and high fasting blood sugar level. Having three of these factors leads to a diagnosis of metabolic syndrome. Researchers found fewer obese people among high tree nut consumers compared to low tree nut consumers.
Source: Duke Medicine Health News, March 2014.

SHOULD GARLIC REST?


Health and nutrition experts believe that a beneficial substance is formed when garlic is cut or crushed and then allowed to rest before cooking. In the time the garlic is resting, a powerful phytochemical called allicin is formed. It is thought to be the compound in garlic that may prevent cancer cell growth.
Source: Weill Medical College Women’s Nutrition Connection, March 2014.

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