Re: Diet With Low Glycemic Index Slows AMD Progression

Quentin Grady <quentin@xxxxxxxxxxxxxxx> wrote:
This post not CC'd by email
On 10 May 2007 11:30:47 GMT, Chris Malcolm <cam@xxxxxxxxxxxxxxxxx>
wrote:

I often have a small steamed onion and half a leek as part of my
evening meal. The steaming cooks at low (boiling water) temps without
losing nutrients in cooking water.

G'day G'day Chris,

Cooking at lower temperatures is often a winning strategy.

I also often have a breakfast of three scrambled eggs with two or
three chopped spring onions (depending on size) and a clove or two of
garlic (depending on size).

I like the way you are blending the alliums ie the spring onion and
garlic. For those who are new, you might not know I'm a strong
advocate of one spring onion per day for blokes. It is reported to
reduce the rate of prostate cancer by about 70%. I guess any onion
greens would have a similar effect.

I spice with turmeric and pepper

A great combination. Once again the new comers might not realise as
I'm sure you do that black pepper greatly improves the efficacy of
turmeric. Turmeric helps reduce the incidence of cataracts and also
prevents the GLA found in evening primrose oil from converting to
inflammatory substances if taken in excess.

and
marmite (a salty UK yeast derivative, esp good with eggs). I add no
milk, and use olive and walnut oils instead of the traditional
butter. The water in the marmite and spring onions keeps the cokking
temp down to 100C.

Don't bother explaining Marmite and Vegemite to people from the US.
It seems one has to be culturally introduced to it in childhood.

I'm careful not to overcook the eggs, i.e. I leave
them a bit runny, in order not to oxidise the cholesterol in the yolks
and possibly damage other nutrients. The eggs BTW are organic, a label
which is policed by the Soil Association in the UK and does mean
something. I note that the shells of these organic eggs are harder to
break, as is the integument of the yolk, which you have to break for
scrambling. That suggests to me healthier chickens and more nutritious
eggs.

The free range eggs have a higher zeaxanthin and lutein content.
These are especially important to people who have a higher body fat
percentages as they are fat soluble. When there is more fat for them
to dissolve in the coloured pigments are diverted away from the retina
of the eyes. Zeaxanthin and lutein provide the protective pigments in
the eye that largely prevent age related macular degeneration, ARMD.
T2 diabetics especially are prone to ARMD.

As no doubt you recognised, Quentin, I owe much of this recipe to what
I've learned from you. Thanks again!

Hopefully your organic eggs are free range.

I do my best to ensure that they are. I've noticed with respect to
chickens that if given a choice between free range and not organic, or
organic and not free range, that free range are superior with respect
to quality of meat as tested by mouth (taste, texture, etc..). I
interpret free range as meaning that the chicken gets to choose some
of its own diet in natural surroundings, and gets some useful exercise
doing it :-)

--
Chris Malcolm cam@xxxxxxxxxxxxxxxxxxxx DoD #205
IPAB, Informatics, JCMB, King's Buildings, Edinburgh, EH9 3JZ, UK
[http://www.dai.ed.ac.uk/homes/cam/]

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