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Snacks and Starters
Soups and Salads
15th January 2019
Within this never-ending story on cardiovascular disease, I've tended to use the terms"heart disease" and"cardiovascular disease" almost interchangeably. Well, everyone does it, so why not me? However, in this blog I will be splitting cardiovascular disease into its two main components, heart attacks and strokes, and concentrating mainly on strokes.
The first thing is that there are 3 chief causes of strokes.
- Atrial Fibrillation (ischaemic)
- A burst blood vessel in the brain (haemorrhagic)
- A blood clot (ischaemic)
[There are also cryptogenic strokes (no known cause), strokes because of hole in the center, strokes because of antiphospholipid syndrome, strokes due to sickle cell disease etc. etc..)
Atrial Fibrillation (AF) is a condition where the upper chambers of the heart (atria) don't contract and relax smoothly every second or so. Primarily because there is a disturbance in the electrical conduction system, causing the atria to spasm and twitch in a fashion that is highly irregular.
When this happens, blood clots can form in the left atrium then break off and head to the brain and become stuck. They're also able to travel elsewhere in the body resulting in a blockage to an artery in the leg the uterus, the arm and suchlike. Should they form at the right atrium, they will end up stuck in the lungs.
These clots are usually quite small, about the size of a large grain of rice, but this is still big enough to do quite appreciable damage. The treatment for AF is to try and undo the fibrillation or, if this doesn't work, to provide anticoagulants such as warfarin to stop the clots forming.
When a blood vessel in the brain bursts, A haemorrhagic stroke is. Blood is then forced to the mind and causes a good deal of damage -- resulting in a stroke. As you can imagine haemorrhagic strokes are quite severe. The remedy is to NOT offer an anti-coagulant of any sort. Haemorrhagic strokes are often/usually brought on by a thinning of the artery wall, causing a ballooned area (aneurysm), which then bursts.
An interesting question, and I have seen different perspectives on this is whether a small blood clot travels to the brain where it gets trapped, but does not completely block the artery, so it does not cause a stroke, but it creates an area of damage -- that is then repaired -- which leaves a weakness in the artery that balloons out -- an aneurysm.
Anyway, the most common cause of a stroke is that large atherosclerotic plaques form in the main arteries that supply blood to the brain (carotid arteries). These plaques form around the base of the neck. There forms then A blood clot along with the plaque , then breaks off and travels to the brain, where it gets stuck – as with atrial fibrillation -- causing a stroke. The result is exactly the same as with AF, but the underlying causing is different.
According to the American Stroke Association 87% of strokes are ischaemic.
Which means that the majority of strokes are caused by atherosclerotic plaques in the throat. You would expect that the risk factors for stroke could be exactly the same as the risk factors for heart attacks, as the underlying process is the same.
Well, many of the risk factors that are standard will be the same. Smoking, high blood pressure diabetes and suchlike. However, there is most certainly a LDL not. There's a research study called the Simon Broome registry, started in the UK, that monitors the health outcomes of individuals diagnosed with familial hypercholesterolaemia (FH).
It is. One on the Simon Broome registry's findings, of the earlier papers in the BMJ, found that:
'Familial hypercholesterolaemia is associated with a substantial excess mortality from coronary heart disease in young adults but might not be associated with a significant excess mortality in elderly patients. '1
For'may not be', substitute,'isn't'. In actuality, what the Simon Broome registry has found is that, after the age of, about fifty, FH doesn't increase the risk of heart. LDL is a risk factor not, and before the age of fifty after? Which means that it cannot be a risk factor at all [the thing that kills young people before the age of fifty is currently clotting factor abnormalities -- not elevated LDL]
'2 Yes, as you may have guessed, I was a co-author.
If we move away from cardiovascular disease, to strokes. FH has never been found to be a risk factor for stroke -- at any age. Here is a study done in Norway, and published in the Journal Stroke. It was called'Risk of ischaemic stroke and complete cerebrovascular disease in familial hypercholesterolaemia.'
A total of 46 cases (19 women and 27 men) of cerebrovascular disease were observed in the cohort of individuals with FH, with no increased risk of cerebrovascular disease compared with the general population (standardized incidence ratio, 1.0; 95% CI, 0.8--1.4). 3
They used the term population attributable risk factors (PAF), which'weights' the variables, based on how widespread they are (i.e., how many people have got the a variety of risk factors). Their list of PARs for stroke was as follows:
- 51.8percent – Hypertension (self-reported history of hypertension or blood pressure >160/90mmHg)
- 18.9percent – Smoking status
- 26.5% – Waist-to-hip ratio
- 18.8percent – Diet hazard score
- 28.5percent – Regular physical activity
- 5% – Diabetes mellitus
- 3.8percent – Alcohol intake
- 4.6% – Psychosocial stress
- 5.2% – Depression
- 6.7% – Cardiac causes (atrial fibrillation, previous MI, rheumatic valve disease, prosthetic heart disease )
- 24.9% – Ratio of ApoB to ApoA (reflecting cholesterol levels)
You will see that LDL is not in that list. ApoB to ApoA's ratio is. However, this is primarily the proportion of VLDL (triglycerides) into HDL ('good' cholesterol), which can be an accurate reflection of'insulin resistance' and bears no relationship to LDL. As I always say to people who ask me for information on reviewing clinical study...'the main thing to concentrate on is not what's there, it's what is not there.'
Any study on CVD will be analyzing LDL levels. It would be shouted from the rooftops if a relationship were discovered. That you hear nothing about LDL in this paper means that there was no correlation -- at all.
You can, if you desire, try to find some evidence that a LDL level increases the risk of stroke. I must warn you you will look for quite a long time, because there is no evidence, anywhere. It has interested me for many years that this issue is simply swept under the carpet.
Now, write out one hundred times:
- Raised LDL isn't a risk factor for stroke
- Raised LDL isn't a risk factor for stroke
- Raised LDL isn't a risk factor for stroke....
Then, ask yourself the question. How can a elevated LDL be a risk factor for not stroke and cardiovascular disease -- because the two states are, essentially , the same condition? Plaques in medium sized cells with the critical/final event being the formation of a blood clot.
Then, ask yourself another question. How can lowering the LDL level provide any advantage, if a raised LDL isn't a risk factor for stroke? The right response is that... it can't. Not by a wonderful amount in absolute terms, but the benefit does seem to exist).
'A meta-analysis of randomized trials of statins in combination with other preventive strategies, involving 165,792 people, showed that each 1-mmol/l (39 mg/dl) reduction in LDL-cholesterol equates to a reduction in relative risk for stroke of 21.1 (95% CI: 6.3-33.5; p = 0.009)' 4
Just to repeat the main purpose. A LDL is not, and hasn't been, a risk factor for stroke. Yet it's claimed that lowering the LDL level lowers the risk of stroke? In fact, the evidence from the statin trials prove, beyond any doubt, that any benefit achieved by statins cannot be through lowering the LDL level.
As follows, the logic stripped down is:
- A raised level of variable A Doesn't cause disease B
- Thus lowering factor A cannot decrease the risk of disease B
- Therefore, you cannot claim that lowering factor A can have any possible effect on disease B
However, every single cardiovascular pro appears delighted to inform us, in all seriousness, that lowering factor A does, indeed, reduce the risk of disease B. Despite this breaking the very fabric of logic in 2.
“Alice laughed: “There’s no use trying,” she explained; “you can’t believe impossible things. ”
“I Would you harbor ’t had much practice,” said the Queen. ” Alice in Wonderland.
You have to try my Easy Cioppino Seafood Stew if you love any kind of Italian seafood stew.
For those of you unfamiliar with cioppino seafood stew, it originates in San Francisco, and has its roots in Italian and Portuguese seafood stew.
It’s usually considered an Italian-American dish.
My husband loves ordering classic cioppino when we dine out. (Me, too!)
Why make this cioppino seafood stew recipe at home?
Going out to restaurants is a wonderful treat from time to time. But the reality is, most of us are trying to save a buck by learning to cook our favorite dishes at home.
What’s nice about making a cioppino San Francisco seafood stew at home is you know exactly what’s going in it.
That way you can avoid anything you don’t like or are allergic to. Or you can tweak the recipe to your specific diet or preferences.
For example, if you like spicy, you can add more red pepper flakes. (Or the opposite, don’t like spicy – use less!)
Or if f you’re on a keto diet and want to be strict with your carbs, you may want to use only chicken broth and clam juice and not add the wine.
You’re the chef!
Using frozen seafood in this quick cioppino recipe
When I first tried to develop some recipes for cioppino seafood stew, I had trouble finding fresh shellfish, fish and shrimp that were affordable.
That’s why I decided to create a classic cioppino recipe based on a Giada De Laurentiis cioppino recipe that relies on frozen seafood.
I used Trader Joe’s Frozen Seafood mix, which is a combination of shrimp, scallops and calamari. (Sam’s Club also has a good seafood mix as do some Asian markets.)
In addition, I bought frozen, shell-off shrimp at Kroger and used the tilapia I had in the freezer from Costco.
Unfortunately I couldn’t find frozen mussels that weren’t breaded (blech!) for my Easy Cioppino Seafood Stew recipe, so we had to forego the fun of picking them out of the soup.
If you can find frozen mussels at your store, feel free to add them.
If you can’t find seafood mixes at your local grocery stores, use an equivalent amount of shrimp, scallops, or whatever seafood you can find locally. This recipe is pretty versatile.
More substitutions in the tomato seafood stew
Traditionally, fish stock is used in most seafood stews, but I couldn’t find fish stock at the store. And I didn’t have time to make any from scratch. (Who has time for that anyway?)
After doing a little research and finding recipes for cioppino seafood stew that used either chicken broth or clam juice, I decided to do a mix of the two.
Even with the simplifying of a more traditional cioppino Italian seafood stew recipe, my Easy Cioppino Seafood Stew was very tasty.
Since it relies on frozen items, you can easily make a batch on the weekends when you have a little time to cook, but don’t want to spend the whole day in the kitchen.
More tips for making and serving cioppino
Can you freeze cioppino? YES! Double the batch and freeze it for later. However, you’ll need a large stock pot if you want to double the recipe.
Can you reheat seafood stew in the microwave? Sure! Leftover shellfish cioppino heats up well in the microwave. Just don't overheat it or the seafood will end up chewy and rubbery.
Can I omit the wine? If you don’t want to use wine in your batch of Easy Cioppino Seafood Stew, use the equivalent amount of gluten free low sodium chicken broth.
What to serve with cioppino? Make sure to have crusty French or Italian bread on hand for dipping into the broth. So tasty!
If you’re gluten free, toast some of your favorite GF bread for dipping. Mmmmmmmm.
I also like to serve a simple side salad like this Kale Salad with Fruity Vinaigrette with the fish.
Soup, salad and bread is a perfect meal.
Looking for more easy seafood recipes?
If you love seafood or fish, you have to try:
Easy Cioppino Seafood Stew
- 3 tablespoons olive oil
- 1 large fennel bulb, thinly sliced
- 1 onion, chopped
- 3 large shallots, chopped
- 2 teaspoons sea salt, plus more for seasoning
- 4 large garlic cloves, finely chopped
- 3/4 teaspoon dried crushed red pepper flakes, plus more for seasoning
- 1/4 cup tomato paste
- 1 (28-ounce) can diced tomatoes in juice
- 1 1/2 cups dry white wine
- 2 1/3 cups low sodium chicken stock (gluten free)
- 3 (8 ounce) bottles clam juice
- 1 bay leaf
- 3 pounds frozen seafood mix
- 1 pound frozen, uncooked shell off shrimp
- 1 1/2 pounds white, firm-fleshed fish fillets, cut into 2-inch chunks
- Heat the oil in a large stockpot over medium heat.
- Add the fennel, onion, shallots, and salt and sauté for 10 minutes or until the onion is translucent.
- Add the garlic and crushed red pepper flakes, and sauté for another 2 minutes.
- Stir in the tomato paste, tomatoes with their juices, wine, chicken stock, clam juice, and bay leaf.
- Cover and bring to a simmer, then reduce the heat to medium-low. Simmer for another 30 minutes.
- Add the frozen seafood mix to the pot. Cover and cook until the seafood is cooked through, about 5 to 10 minutes.
- Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, about 5 minutes
- Season the soup to taste with more salt and red pepper flakes, if needed.
- Ladle the soup into bowls and serve.
- Serving size: 1/6 of recipe
Originally published on January 10, 2013 and November 7, 2016.
Updated with new pictures and information.
Looking for the best marinated olives recipe? Here it is. Save money with this easy olive recipe. It’s a great appetizer for impromptu entertaining and the perfect addition to meat and cheese platters. Serve as is or with marinated feta cheese for easy low carb snacking.
THIS POST INCLUDES AFFILIATE LINKS TO SHARE THE THINGS I LOVE.
I love the beautiful gourmet olives at the olive bar in upscale grocery stores. I typically bring home 3-4 different options to try. Some are green and others black, some are brined and others not, but my favorite olives are those marinated with herbs and spices.
How to make marinated olives
Have you ever wondered how to marinate olives? You’ll be surprised how easy they are to make. To make marinated olives you just need olives, herbs and spices, aromatics, olive oil, vinegar, and salt. Mix everything together, cover, and refrigerate – that’s it! Just a few simple ingredients result in the best marinated olives.
Marinated Olive Ingredients
These are the ingredients I use when making marinated olives. They’re easy to customize per individual taste and what you already have at hand.
- Assorted olives
- Fennel seeds
- Minced garlic or shallot
- Fresh chopped rosemary or thyme
- Fresh chopped parsley, basil or tarragon
- Red pepper flakes
- Red wine vinegar or lemon juice
- Olive oil
How to serve marinated olives
For large gatherings, serve marinated olives in small bowls and place around the room for easy access.
For more intimate or impromptu settings, serve the marinated olives in a larger bowl with a spoon. I like pairing my olives with a bowl of marinated feta cheese or low carb hummus and almond crackers.
Don’t forget to include marinated olives on cheese platters or charcuterie boards. Place the olives in small glass or wooden bowls right on the meat and cheese platters or at least within reach.
Best olives for cheese platter or charcuterie board
I like to include a variety of black and green olives. Try punchy Kalamata olives or green olives stuffed with pimento, jalapeno, almonds, garlic, or cheese. And, mild green Castelvetrano olives are a must. Of course, including this recipe for marinated olives is appropriate.
For the ultimate Mediterranean inspired appetizer board serve marinated olives with Parmesan crisps, low carb focaccia bread, marinated feta cheese, roasted eggplant dip, rosemary crackers, and warm cocktail nuts. Don’t forget to offer a selection of dry and fruity wines.
Olive Platter and Olive Tray Ideas
A good meat and cheese platter is always in style, but make olives the star with on-trend OLIVE PLATTERS! What a perfect way to enjoy your homemade marinated olives recipe.
What are olive platters you ask? Olive platters flip the script on traditional appetizer platters by showcasing olives and filling in with other ingredients.
To Make an Olive Platter
Choose a wide, flat platter or cutting board – the size is up to you.
Select 3-4 kinds of olives to showcase:
- Store bought or homemade marinated olives
- Brined tangy olives like Kalamata
- Stuffed olives with: almonds, pimento, jalapeno, garlic or cheese,
- Dry cured olives
- Whole olives like Castelvetrano
Place olives in bowls on the platter or cutting board or arrange them in groups.
Fill empty spaces with a selection of nuts and berries, cheese (try Manchego and soft goat cheese) and selected meats like shaved ham, cooked cut sausage, or roasted chicken.
How do you store marinated olives?
It’s best to store any leftover olives in their original container in the refrigerator. Brined olives and olives packed in oil will last for several months in the refrigerator. Make sure to use clean hands and utensils when handling the olives to avoid contamination.
Store canned olives in a clean container in their brine or salted water for up to two weeks in the refrigerator. Store drained olives in an airtight container in the fridge for about a week.
Store marinated olives in an airtight container in the refrigerator. Marinated olives last for 1-2 weeks if kept covered and refrigerated.
Marinated Olives Recipe
- Small sauce pan (optional)
- 1 cup medium pitted green olives* (6 oz)
- 1 cup medium pitted black olives* (6 oz)
- 1 tsp whole fennel seeds
- 1 medium garlic clove, minced
- 1 tsp chopped fresh rosemary (or thyme)
- 2 tsp chopped fresh parsley (basil or tarragon)
- 1/4 tsp red pepper flakes
- 1-2 tbsp red wine vinegar (or lemon juice)
- 3 tbsp olive oil
- 1/4 tsp salt
- Warm the fennel seeds in a small saucepan over medium-low heat until fragrant.
- Turn the heat to low and add olive oil, vinegar, rosemary (or thyme) garlic, and red pepper flakes. Heat until the oil is fragrant, about 8 minutes.
- Pour over olives, and stir. Add parsley and salt, stirring to combine. Can serve immediately, but let marinate for at least 2 hours for better flavor.
- Alternately, crush the fennel seeds in a mortar with a pestle. Then, add the garlic and work it into a paste. Stir in the next 7 ingredients. Toss the olives with the marinade. Marinate for several hours for best flavor.
- STORE: Place into an airtight container or into a bowl covered with cling film and refrigerate for up to a week.
- Makes approximately 2 cups serving 6 – 8 people. NET CARBS: 4.46g per 1/3 cup serving (2 oz, or 57 g, or 1/6th of the recipe).
The post Marinated Olives Recipe (for Meat & Cheese Platters) appeared first on Low Carb Maven.