Periodicals of Note

I was looking for an old posted recipe, and realized I haven't posted a recipe in quite a while!  Honestly, I was hoping to post a recipe from Gluten-Free Living magazine.  I've been so busy I haven't done any of them.  First it was because the issues was about grilling (we're limited on that on with the condo), then it was cupcakes, this month's I haven't finished reading.  Here is the bottom line.  When I received the magazine subscription as a gift, I was not sure that I would fin much enjoyment in it.  This thin mag is chock full of goodness; it has everything from the latest research studies summed up to product reviews to recipes.  Yes, it is quite pricey.  That'll give y'all something to think about. 

I have cooked a few Real Simple recipes.  My husband and I have had a subscription for a while now.  He even gave it to his mother and sister as Christmas gifts last year.  This one was deemed by my husband as a "you can make this one again!"  I love this recipe for apple season!  I served it over rice, but I bet it would have been stellar over some GF noodle-age.  This week I have my first exam in graduate school, so I will be working the slow cooker.  Bon appetite!

Real Simple Recipe Link

Chicken Sautéed With Apples

Serves 4| Hands-On Time: 25m | Total Time: 25m

Ingredients

• 4 boneless, skinless chicken-breast halves
• 1 tablespoon olive oil
• 1 firm apple, such as Braeburn, cored, halved, and cut into 1/2-inch slices
• 1 cup apple juice
• 1 large onion, thinly sliced
• 1 garlic clove, minced
• 1/2 teaspoon dried thyme leaves
• kosher salt and black pepper
• 2 tablespoons Dijon mustard

Directions

1. Place each chicken-breast half between 2 sheets of wax paper and pound with a meat mallet until about ¾ inch thick.
2. Heat the oil in a large skillet over medium-high heat. Sauté the chicken until golden, about 3 minutes per side.
3. Add the apple slices, apple juice, onion, garlic, thyme, ½ teaspoon salt, and ⅛ teaspoon pepper. Simmer, covered, 6 to 8 minutes or until chicken is fork-tender.
4. Remove the chicken, apple slices, and onion to a serving platter and keep warm.
5. Bring the sauce to a boil for about 5 minutes or until slightly reduced. Whisk in the mustard. Pour the sauce over the chicken.

By Jane Kirby and Kay Chun,  October 2002

Cancer & Food Link

I get asked with some frequency by the people in my life "How is school going?"

I don't really know.  I'm still adjusting to my work schedule, trying to figure out what to study and when to study it, learning time-management skills for projects/papers, and still keeping relationships going.  So I'm not sure.  I guess its going okay.  Although I don't feel particularly stressed, I have been very tired lately.  I am going to bed/waking up at the same times, but closer to the end of my rest, I have weird dreams that wake me up and the back of my neck, shoulder, and into my scap aches.

I am learning quite a bit, though, in pathophysiology, and seeing how it applies to my patients.

Right now in patho, we're studying cancer.  I'm reading the blurbs about diet in cancer as I type. I thought some of this was quite interesting.  A fewe nutritional causes of cancer include ingestion of xenobiotcs (synthetic chemicals that may be found in food), vitamin deficiencies (particularly vitamin D), ingestion of alfatoxin molds (found on corn, peanuts, and rices stored in hot, humid places), and low intake of folate with a high intake of alcohol.

Well, Celiacs, this is particularly interesting for us.  We have problems with synthesizing vitamins from our food.  When I was first diagnosed, my dietary counselor had me on a regimen of vitamins, folate included.  Although I am not particularly scared of cancer, or think research has it all down about the causes of cancer, it can only be helpful to take care of ourselves nutritionally for the long-run.  There's a fun little box in my patho book* entitled "Components of a Cancer-Prevention diet."  Note, whole grains are mentioned quite a few times, and are not necessarily on our diet.  Here is what it lists:

Increase

*  Fruits and vegetables (especially broccoli, caulifloer, cabbage, spinach, onions, garlic, bok choy, brussels sprouts, kale, chard, collard greens, chicory, romaine, blueberries, and grapes)
*  Fiber (limiting glycemic index)
*  Foods containing vitamins A, C, D, and E; mineral selenium (not to exceed 200mcg/day)
*  Vitamin B6 (grains, beans, liver, avocados)
*  Vitamin D
*  Vitamin C
*  Foods containing folate (fruits, vegetables [asparagus, broccoli], legumes, whole grains)
*  Epigallocatechin gallate (found in green tea)
*  Spices (curcumin [tumeric], garlic, cloves, capascin, ginger, coriander, fennel, fenugreek)
*  Whole grains instead of refined grains (wheat, rice, maize)
*  Legumes (lentils, peas)
*  Nuts

Decrease

*  Fat (especially large amounts of omega-6 fatty acids)
*  High-glycemic index carbohydrates
*  Foods with high amounts of preservatives
*  Alcohol
*  Grilled, blackened foods
*  Fried foods
*  High levels of calcium (>2000mg)
*  Refined grain products

So, my friends, lets just surmise that eating a diet free of processed "crap" (which is a good bit of what Celiacs on the whole eat) is way better than what you were probably eating before your diagnosis.  Just because it looks good on shelves and in ads, does not mean it is good for anyone.  Here's to eating real food, not processed in a plant or created in a lab somewhere.  Cheers!

* Source: Pathophysiology: The biologic basis for disease in adults and children, sixth edition (2010), page 413.  Written by Kathryn L. McCance, RN, PhD.