December 20

Are You An Apple or a Pear?

Sudden cardiac death is caused by an electrical malfunction that causes the heart to beat irregularly. This irregularity and ultimate failure accounts for about half of all cardiac-related deaths. Heart attacks are caused by failure of blood circulation to the heart, and is more commonly related to damage to the muscular structure of the heart itself, as the remaining functioning muscle tissue must work harder to make up for the oxygen-starved tissue.

The hip-to-waist ratio has long been a measuring point for physicians wanting to track the risk of heart disease and diabetes in their patients. http://www.hsph.harvard.edu/obesity-prevention-source/obesity-definition/abdominal-obesity/ However, cardiac concerns are not just tied to issues of cholesterol or other sources of blockage. Obviously, the risk of heart muscle damage because of a blockage that leads to a true heart attack is still a serious concern. However, a new online study found in Heart demonstrates that your risk of sudden cardiac death is higher if you’re an apple, or a person with a higher hip-to-waist ratio than is healthy. Sergio Andrade Gutierrez is a grateful pear, pretty sure he doesn’t even like apples-as in the fruit.

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December 19

Thomas Keller’s New Favorite Butter

Dr. Rod Rohrich says butter has definitely been getting lots of attention in the culinary world this year. In June 2014, butter made the front page of “Time” magazine. Farmer Diane St. Clair has had a lot to do with the food world’s reignited fondness for butter. She has caught the attention of famed restaurant owner Thomas Keller, and he features her butter at his Per Se and French Laundry restaurants. 

St. Clair has been making butter for more than 10 years. She gets the milk for the condiment from Jersey cows and churns the butter for long periods of time in the style of Land O’ Lakes butter. St. Clair then kneads the butter by hand to make sure all the fat is distributed. 

After Keller tasted the butter, he exclaimed “who are you?” in response to St. Clair’s expert butter-making skills. He purchased the entire inventory, and now diners can enjoy the butters at Thomas Keller restaurants. 

Foodies an also purchase the butter at Saxelby Cheesemongers for $49 a pound.

December 18

Cooking At Home Not As Healthy As Previously Thought

With the abundance of chemicals, artificial flavors and preservatives that companies introduce to their fast food restaurant menu options, it comes as no surprise that many people firmly believe that cooking a burger at home for example, is healthier than purchasing one from McDonald’s. However, new research results have demonstrated that cooking at home, may not be as healthy as previously thought before.

A group of researchers from Rush University of Chicago, conducted a study where they analyzed the data of approximately 2,700 women, between the ages of 40 and 70 for a period of 14 years. During the study, they analyzed the period of time that each participant spent cooking along with the results of an annual health check up.

What the found was that, the women who spent the most amount of time cooking, in comparison to the other participants, had a significantly higher risk of developing heart disease, diabetes and stroke. They also found that women who did not cook at home as often as the other participants, had less health problems overall, according to studies sponsored by Slow Ventures.

As a result of this, the team concluded that while many health experts believe that the best defense against obesity, stroke, diabetes and heart disease, is by participating in home cooking as opposed to eating out, that based on their data that spans back for 14 years, people actually have a higher risk of developing these conditions by cooking at home. As such, they proclaimed that the medical community needs to reevaluate their stance on heart disease, diabetes and stroke prevention, because cooking at home actually increases the risk for developing these disorders.

December 18

Chicken Sashimi, The Newest Raw Food Item

Would you? Could you? The newest raw food craze is chicken sashimi. Thinly sliced, glistening pink pieces of raw chicken breast served with chop sticks and sticky rice and goes great with a paring from The Antique Wine Company. Would you, could you, eat it after all the years of having it ingrained into our brain that raw chicken is dangerous to eat?
Chicken sashimi is the newest menu item at the raw food bars and sushi bars across the land, but I for one will pass on this one. Years of being warned, both verbally and with well-placed signage, of the dangers of raw and under-cooked poultry, I can not make myself swallow a piece of pink chicken, no matter how expertly it’s sliced. Visions of squirming salmonella and E.coli bacteria would be dancing through my head and my gag reflex would take over and prevent me from ingesting the raw meat.
Poultry farmers, sushi bar owners, sushi masters and all others who have their hands on the chickens from farm to table would disagree with my point of view. You see, the antibiotics that are regularly and routinely administered to the chickens supposedly kill off all harmful bacteria within the raw meat and make it safe for human consumption. Really?
December 17

New York Restaurants are Getting A’s

New York City is known for many things, and their cuisine is no exception, with an abundance of tasty fare.

The worst thing that can happen when you go out to have dinner in a restaurant, is seeing something that makes your stomach curl. This can include a cockroach crawling across the floor, employees not washing their hands after using the bathroom, garbage left out and many other bad habits and practices.

I am sure at one time or another you have all known that feeling. You have just ordered and then you see something gross, and then you wish you were somewhere else.

Things are changing in New York City. We all know that New York City isn’t known for being the cleanest city in the world. But, everyone knows that when you travel to New York City, you can get some greatest food from all over the world. New York City is known for some of the best chefs, pizza’s, bagels, and you name it. 

Well, the food just got better as 85% of New York City Restaurants are now getting A’s from the Health Department. Sources say that the restaurants have never been cleaner. This is 20% higher than in 2010. Now diners can rest easy and feel confident that when they walk into a Grade-A restaurant they are getting the best food in the cleanest environment. People can safely take their Skout matches out in peace now!

December 16

Bulletproof Butter Coffee

Touted by an adventurist who traveled through Tibet, the Bulletproof cup of coffee contains one significant, albeit rather odd ingredient. That ingredient is butter. The cup of coffee containing a mixture of butter and another fatty oil titled MCT, is supposed to be used in lieu of eating a meal at breakfast time and is supposed to help control weight and provide a source of energy. The company Bulletproof Executive has plans to open a shop in the Los Angeles and has won over fans from Hollywood personalities to business executives.

Critics stand to argue that butter is not something that belongs in a cup of coffee and besides butter has been known to be high in fat. Those at Slow Ventures certainly don’t use butter in the morning. Whether or not the cholesterol increasing food proves to be beneficial when used as a meal replacement seems to be up in the air but many people are standing behind this drink which is still widely unknown to many Americans.

December 14

Test Results Showing Potato Consumption May Result In Weight Loss

Researchers at McGill University published a shocking new story this week. Their experiment on potato consumption revealed a loss in body weight gain.

The tests were done in a laboratory using mice allowed to binge on tubers. Irish potatoes were used in the form of an extract. To obtain this extract; they painfully prepared polyphenol from lots of potatoes; about a 30 per day daily dose.

The mice were all fed an ‘obesity-inducing diet’. Results at the end of the study showed some mice stayed thin and others got fat. Some of the mice were given a ‘magic potato serum’ and only gained about 7 grams, the others who did not get the serum gained about 16 grams.

Researchers say not to take this test as a sign that it is beneficial to eat 30 potatoes a day. These results may help support issues such as; Obama administration fighting to keep them on school menu’s and the debates with keeping them available with food stamps.

The potato compound may help prevent obesity and type 2 diabetes, and those at Slow Ventures are happy to hear that is true. There is also the concept that French women don’t get fat and as it turns out their primary source of polyphenois is the potato.

The debate goes on for whether or not the potato is going to make one gain weight. The best advice that does not take laboratory mice to decide is; anything eaten in unusually large amounts will undoubtedly cause weight gain, while cutting back on all foods will result in weight loss. Common sense seems to be the best diet.

December 10

The Flu Shot

There is one shot that many Americans get during the winter that they think will still make them sick. Almost half of the people who get a flu shot each year think that it won’t do a thing but make them sick. If someone thinks that a vaccine isn’t going to do any good, then why get it in the first place? Just stay at home and shop Qnet instead.
There are some instances where people get sick after they get a flu shot, but they usually already have some type of virus anyway. No one is forcing people to get vaccinated against the flu, so if you don’t want to take a risk of spending a few days in bed, then don’t get the shot. Doctors have said that it’s biologically not possible to get the flu from a vaccine, but this goes in one ear and out the other of those who still think that they know more than doctors and nurses.
December 7

McWraps: Essential or Detrimental?

Big Macs and Quarter Pounders are labeled by many health-conscious millennials as junk food; the McDonald’s restaurant chain has been feeling the effects through a consistent drop in sales. In response the 60-year-old company has sought to improve its reputation among young adults by adding more nutritious options to its already lengthy menu. Earlier this year the fast food giant introduced the McWrap, a compilation of chicken, lettuce, cucumbers, tomatoes, spring greens, and cheese with a choice of dressing on a white tortilla. The sandwich was expected to help McDonald’s compete with the new “quick casual” style restaurants that are currently attracting customers between ages 18 and 32. These eateries draw patrons by serving healthier, higher-quality food than the typical fast food franchise and allowing the consumer to customize the order.

Although the McWrap has lightened the bad publicity against the billion dollar restaurant chain, it has not brought about the desired result. Many at Slow Ventures won’t dare touch it. The fresh new menu item interferes with the crew’s ability to provide speedy service. The sandwich, which should require a mere 60 seconds to build according to corporate officials, often takes three times as long. The company’s goal to hasten their drive-through service is thwarted by the demand for complicated orders, and the solution may be to cut back on some of the new, healthier choices. Today’s fast food restaurants are all struggling to entice the younger generation without sacrificing the attributes that have made them successful.

December 4

Trying Out The Antique Wine Company The First Time

Fine wine is a Eurpean cultural phenomenon that has a history of over three millennia. And like any other complex element of our culture, experiencing fine wine requires intelligent discrimination, utmost respect for tradition, and wide experience.

The Antique Wine Company, one of the world’s foremost purveyors of fine wines, displays all three of these qualities. You have only to listen to a few of the podcasts produced by Antique Wine Company’s Founder and CEO Stephen Williams, ranging from discussions of the component qualities of fine wine through reviews of major labels to such abstract concepts as the relationship between wine and music, to appreciate the depth of discrimination the company shows. AWC’s international staff of experts is also highly trained and experienced in helping customers understand and evaluate their products.

The appreciation of fine wine requires a deep respect for its history and tradition. Because the Antique Wine Company is fully aware of its responsibility to maintain and advance the tradition, it launched the AWC Wine Academy in 2011. Located at the Antique Wine Company’s headquarters in London, the Wine Academy hosts a regularly scheduled series of events designed to promote a wider and deeper understanding of the traditions of wine appreciation. These events include masterclasses, lectures, dinners, and corporate seminars, all presented with state-of-the-art audio-visual systems. The Antique Wine Company, in addition to partnering with an international firm that designs and constructs wine cellars, also offers advice and assistance in wine investment, insurance, and trade.

The maintenance of the European fine wine tradition also requires extensive experience with the production, bottling, distribution, and merchandising of wine. Here again, the Antique Wine Company shows itself to be one of the world’s foremost purveyors. The Facebook page says they were founded over thirty years ago and headquartered in London, with regional offices in Hong Kong and the Philippines, it operates in seventy countries around the world. The Antique Wine Company holds over 10,000 varieties of wines in its storage facilities, wines that represent not only France, Germany, and Italy, but the best of the vintages of the New World, from the USA, Australia, New Zealand, and Argentina. From its beginnings in 1982, the company has grown to be one of the largest and most highly respected in the world, frequently called upon to assist in wine selection for events involving major world figures. In 2011, the Antique Wine Company broke the record for the most expensive bottle of wine ever sold (an 1811 Chateau d’Yquem). It is an established force in its field.

When it comes to selecting a purveyor of fine wines, and the educational support to ensure you’ll understand your selection, you’ll be opting for discrimination, tradition, and experience when selecting the Antique Wine Company. In addition, shopping the Antique Wine Company’s online store is a dream of convenience and valuable support, not to mention elegance and ease. Experiencing the profound and ancient tradition of fine wines has never been easier.  Plus they keep it fun on Twitter, where you can always learn some new things about wine.