Exercise Versus Diabetes

Diet and exercise seem to be key to staving off type 2 diabetes.

That trial, carried out by the US-based Diabetes Prevention Program Research Group, had shown a diet aimed at achieving 7% weight loss, combined with half an hour of exercise five days a week, reduced the risk of developing Type 2 diabetes by 58% compared with the placebo group.

The group on metformin, a drug which has been used to treat the condition since the 1950s, saw their risk decline by nearly a third.

In the seven years after the trial ended, both the drug and placebo groups - now also eating more carefully and exercising - saw the rate of diabetes fall.

But the most significant drop was among those who had started out on a diet and exercise regime - their risk was over a third lower than the placebo group.

Dealing with diabetes is a pain. A little exercise and a better diet may be worth it.

The usual cautions here. This is science, so it might even be true.

Too Good To Be True

Another good excuse to eat Thai food!

An extract found in the bright yellow curry spice turmeric can kill off cancer cells, scientists have shown.

The chemical - curcumin - has long been thought to have healing powers and is already being tested as a treatment for arthritis and even dementia.

Now tests by a team at the Cork Cancer Research Centre show it can destroy gullet cancer cells in the lab.

I like curry. This is good news. Nice to have some good news.

The usual cautions here. This is science, so it might even be true.

And now for something completely different.

Syrah's Spicy Spaghetti Sauce

Meats
1 lbs hamburger
1 lbs ground pork (Hot Italian if you can find it.)

Vegetables
1 onion, large. (Mayan, but any sweet variety will work.)
1 (27 oz) can of El Pato Mexican Style Hot Tomato Sauce. (The is one brand name that is important in this recipe. This stuff will give it kick without being overbearing.)
2 (14.5 oz) cans of stewed tomatoes. (Preferably Italian style.)
1 (8 oz) carton of sliced mushrooms.
2 red bell peppers. (Red is better then green. Green bell peppers are a little bitter compared to the red, yellow or orange bell peppers. Use the Red, orange or Yellow bell peppers before you use the green ones.)
7 large, fat cloves of garlic. (There is "not enough garlic" and "enough garlic", but there is no such thing as "too much garlic.")

2 (6 oz) cans of tomato paste. (Hold these off for after the simmering phase.)

Spices
Olive Oil.
Thyme
Oregano
Marjoram
Basil
Rosemary
Sage.

Spices are to taste. My method is to just dump some in. Just be careful to not pour in the whole bottle. Be mindful that some of these spices are very strong,but don't be afraid of them either. This makes a very large pot of food. (The Olive Oil is used with the browning of the meats.)

Brown the meats in two separate skillets using some Olive Oil in the pans. (Enough to cover the bottoms of the pan. I am told that I use a lot. Use what you are comfortable with.) Olive Oil is a spice. Do Not use corn, vegetable or canola oil. Use Olive Oil. Its worth it.

When the meats are browned, mix them together in your main skillet or pot. (I use a very large dutch oven iron skillet. My brother uses a large soup pot. Both work well.)

Set the heat to simmer.

Add the spices.

Add the vegetables and the sauces. (Do not add the tomato paste yet. That comes later.)

Taste for spices. Add anything that you think is understated.

Cover and let simmer for 2 to 3 hours. Stir occasionally (at least every 15 minutes) to prevent it from burning on the bottom.

After simmering for 2 to 3 hours, add the two cans of tomato paste to the sauce. Stir them in. Let it simmer for another 15 minutes.

Serve over noodles.

I like to use Angle Hair pasta but any of the long noodles will do. Macaroni or even seashell pasta works as well.

This recipe will feed 8 people.


Cautions.

My idea of what constitutes “hot” may be different than yours. I grew up on Cali-Mex cooking. I like things that are hot and spicy. I think that this is one of my most “mild” spicy recipes. Your opinion may differ.

This is a very rich and greasy sauce. Some people may want to pour off or spoon off some of the grease that will rise to the top of the sauce. That is up to you. I think the grease is a big part of what makes this recipe satisfying. The fat content of this recipe makes it a good winter dish.

I do not cook with salt. I find the salt content is best modified to taste at the table with table salt.

If you use an iron skillet. Remove the sauce from the skillet ASAP after you cook the sauce. Iron and Tomato sauces do not get along well when let to sit.