Very high fat diets may lead to a LOW incidence of heart disease

This post includes a synopsis of a study published in the American Heart Journal Volume 63, Issue 4, April 1962, Pages 437-442 and a recipe for Meditteranean brochettes with salsa rossa.

Study title and author:
Cardiovascular studies in the Samburu tribe of Northern Kenya

A. G. Shaper M.B., Ch.B., M.R.C.P., D.T.M. & H.

Books:

Department of Medicine, Makerere College Medical School, Kampala, Uganda.

This study can be accessed at: http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6W9H-4CN4H1M-2F&_user=10&_coverDate=04%2F30%2F1962&_rdoc=2&_fmt=high&_orig=browse&_origin=browse&_zone=rslt_list_item&_srch=doc-info(%23toc%236683%231962%23999369995%23506221%23FLP%23display%23Volume)&_cdi=6683&_sort=d&_docanchor=&_ct=29&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=a97caf5a865b387fbfc0b8a4e10e6f1c&searchtype=a

The study examined the diet and the effects of the diet of the Samburu tribe of Northern Kenya.

Shaper found that:
(a) The Samburu tribe live on a diet of milk and meat.
(b) They had no increase in weight with age.
(c) They show no rise in blood pressure until a very advaced age.
(d) Cholesterol levels are comparable with those found in groups living on low-fat diets.
(e) They have a low incidence of coronary heart disease.

To conclude: The Samburu consume a very high fat diet and have a low incidence of heart disease.

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Recipe of the day

Meditteranean Brochettes with Salsa Rossa

Ingredients:

450g/1lb sirloin steaks, cut into 2.5cm/1inch cubes

For the herb marinade:

Food Mall: Sirloin Steak

Salt and freshly milled black pepper

15ml/1tbsp fresh chopped oregano or thyme

15ml/1tbsp freshly chopped parsley

30ml/2tbsp red wine vinegar

For the salsa rossa:

45ml/3tbsp extra virgin olive oil

3 medium plum tomatoes, skinned, deseeded and roughly chopped

100g/4oz prepared roasted red peppers in oil, drained and chopped

1 red or green chilli, deseeded and finely chopped, optional

30ml/2tbsp freshly chopped basil

Method:

1.Thread the steaks onto 4 small wooden skewers (previously soaked in cold water for 20 minutes) and transfer to a shallow dish.

2.Mix all the marinade ingredients together and spoon over the brochettes and coat on both sides. Cover and marinate for up to 2 hours or overnight in the refrigerator.

3.Meanwhile prepare the salsa rossa, in a small bowl mix all the ingredients together. Season to taste, cover and transfer to a cool place.

4.Cook the brochettes on a prepared barbecue or preheated grill for 12-16 minutes, turning occasionally until any meat juices run clear.

Meditteranean Brochettes with Salsa Rossa