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Cooking oils may be linked to Colon Cancer

By
Alan
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Cooking oil may be linked to colon cancer

Recent research suggests a potential link between certain cooking oils and an increased risk of colon cancer, particularly among young Americans.

A study published in the Gut journal examined tumors from over 80 colon cancer patients and found high concentrations of bioactive lipids, which are produced when the body metabolizes seed oils.

Key Findings

Seed oils such as sunflower, canola, corn, and grapeseed were identified as potential culprits.

These oils, when consumed in excess, may trigger chronic inflammation in the body.

Bioactive lipids found in tumors can hinder the body’s natural healing process and foster tumor growth.

Context and Caveats

The study shows a correlation between seed oil consumption and colon cancer risk, but does not establish causation.

Seed oils are commonly found in ultra-processed foods, which have been consistently associated with heightened cancer risk.

Experts emphasize that it’s primarily the seed oils in ultra-processed foods, rather than cooking with seed oils in moderation, that may contribute to inflammatory responses leading to cancer.

Healthier Alternatives

Oils rich in omega-3 fatty acids, such as those found in avocados and olives, are suggested as healthier alternatives.

Some earlier studies have found a possible protective effect of olive oil against colon cancer risk.

It’s important to note that while this research provides new insights, more studies are needed to fully understand the relationship between cooking oils and colon cancer risk. Experts recommend reducing the consumption of ultra-processed foods and maintaining a balanced diet for overall health.

The healthiest alternatives to seed oils for cooking include:

Extra Virgin Olive Oil: Rich in monounsaturated fats and antioxidants, it’s excellent for low-heat cooking and dressings.

Avocado Oil: High in monounsaturated fats with a high smoke point, making it suitable for frying and grilling.

Coconut Oil: Contains medium-chain triglycerides (MCTs) and works well for baking and sautéing.

Grass-fed Butter or Ghee: Provides healthy saturated fats, vitamins, and beneficial fatty acids.

Algae Oil: A sustainable option rich in monounsaturated fats and omega-3 fatty acids, with a high smoke point of 535°F.

When choosing these alternatives, opt for oils with less than 4 grams of saturated fat per tablespoon and no partially hydrogenated oils or trans fats.

It’s important to note that while these options are generally healthier, they should still be used in moderation as part of a balanced diet.




 

Cahokia: a pre-Columbian metropolis

By
Alan
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Cahokia: a pre-Columbian metropolis

Cahokia, located near present-day St. Louis, Missouri, across the Mississippi River in Illinois, is one of the most significant archaeological sites in North America, representing the largest pre-Columbian settlement north of Mexico.

Here are some key historical facts about Cahokia:

Peak Population and Size:

At its peak around 1100 AD, Cahokia was home to an estimated 10,000 to 20,000 people, making it larger than contemporary cities in Europe like London and Paris. The city spanned approximately 6 square miles (16 km²) and included about 120 man-made earthen mounds.

Mound Construction:

Cahokia is known for its impressive earthen mounds, with Monks Mound being the largest, covering 15 acres at its base and rising to about 100 feet in height. These mounds served various purposes, including residential, burial, and ceremonial.

Cultural Influence:

Cahokia was the cultural, religious, and economic center of the Mississippian culture, which influenced areas from the Midwest to the Southeast of the United States. It was a hub for trade, with artifacts found from regions as distant as the Great Lakes, the Gulf Coast, and the Rocky Mountains.

Urban Planning:

The city exhibited advanced urban planning with features like a central plaza, a palisade (wooden wall), and a solar calendar known as “Woodhenge,” used for astronomical observations. The layout showed a clear understanding of cardinal directions and possibly had cosmological significance.

Decline and Abandonment:

By 1350 AD, Cahokia was largely abandoned, and the reasons for its decline are still debated. Theories include environmental changes like flooding, drought, or deforestation; social or political upheaval, and possible warfare. Recent research has challenged some of these hypotheses, suggesting that the city’s decline was not due to environmental mismanagement.

Historical Recognition:

Today, Cahokia Mounds State Historic Site is a National Historic Landmark and a UNESCO World Heritage Site, preserving 72 of the original mounds within its 2,200 acres. This site draws visitors from around the world to learn about this once-thriving Native American metropolis.

Misconceptions:

The name “Cahokia” was given by French explorers in the 17th century after a local tribe, not because the tribe built the mounds. The original inhabitants and the name they gave the city are unknown, but they were part of the Mississippian culture, not necessarily direct ancestors of the Cahokia tribe that Europeans later encountered.

Cahokia stands as a testament to the complexity and sophistication of pre-Columbian societies in North America, challenging common perceptions of Native American cultures at the time of European contact.




 

Traditional Australian Puftaloons (Johnnycakes)

By
Alan
-
Traditional Australian Puftaloons (Johnnycakes)

Here’s a classic recipe for Australian Puftaloons, a traditional fried scone loved by early settlers, stockmen, and children alike. These quick, fluffy treats are perfect served warm with butter, jam, or golden syrup. This recipe makes about 12–14 puftaloons, depending on size.

Ingredients:

    • 2 cups self-raising flour (or all-purpose flour with 2 teaspoons of baking powder)
    • Pinch of salt
    • 1 cup milk
    • Butter or oil for frying

Directions:

Prepare the Dough:
    • Sift the flour and salt into a large mixing bowl.
    • Create a well in the center and pour in the milk.
    • Mix until you form a soft, slightly sticky dough. If it’s too dry, add a little more milk; if too wet, a bit more flour.
Knead Lightly:
    • Turn the dough out onto a floured surface and knead very lightly until just smooth. Over-kneading can make the puftaloons tough.
Shape the Puftaloons:
    • Roll or press the dough out to about 1 cm thick.
    • Use a floured round cutter (about 6 cm in diameter) to cut out rounds. Alternatively, you can simply cut the dough into squares or rectangles.
Fry:
    • Heat butter or oil in a frying pan over medium-low heat. You want to shallow fry, so just enough fat to cover the bottom of the pan.
    • Once the fat is hot, place the dough pieces into the pan. Fry for about 3-4 minutes on each side or until they are golden brown. Adjust the heat as necessary to ensure they cook through without burning.
Serve:
    • Drain the Puftaloons on paper towels to remove excess oil.
    • Serve hot with your choice of topping. Traditionally, they are enjoyed with golden syrup, honey, or jam, but you can also use butter, cream, or even savory options like bacon.
Notes:

The dough should be handled as little as possible for the best texture. If you prefer a different taste or texture, some recipes suggest adding sugar to the dough or rolling the cooked Puftaloons in a mix of sugar and cinnamon while hot.

This recipe is based on various sources describing traditional Australian Puftaloons.




 

Snickerdoodle Cheesecake Bars

By
Alan
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Snickerdoodle Cheesecake Bars

Snickerdoodle Cheesecake Bars combine the cinnamon-sugar flavor of snickerdoodle cookies with a creamy cheesecake layer.

Ingredients:

For the Crust:
    • 1 1/2 cups graham cracker crumbs
    • 1/4 cup sugar
    • 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
    • 2 (8 oz) packages cream cheese, softened
    • 3/4 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
For the Snickerdoodle Topping:
    • 1/2 cup unsalted butter, softened
    • 1 cup all-purpose flour
    • 1/2 cup granulated sugar
    • 1 teaspoon cinnamon
    • 1/4 teaspoon baking powder
    • Pinch of salt

Directions:

Preheat Oven & Prepare Pan:
    • Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
Make the Crust:
    • Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press this mixture into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then let it cool slightly.
Prepare the Cheesecake Filling:
    • In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract. Pour this mixture over the cooled crust.
Snickerdoodle Topping:
    • In another bowl, cream together butter, flour, 1/2 cup sugar, cinnamon, baking powder, and salt until crumbly. Drop spoonfuls of this mixture over the cheesecake layer.
Bake:
    • Bake for about 30-35 minutes or until the cheesecake is set but the center still slightly jiggles.
Cool and Chill:
    • Allow to cool at room temperature, then refrigerate for at least 3 hours or overnight for best results.
Serve:
    • Use the parchment paper overhang to lift the cheesecake out of the pan. Cut into bars and serve.

Tips:

For extra tang, add 1 tbsp sour cream to the cheesecake layer. For a softer texture, serve slightly chilled but not cold.

Want a variation (e.g., gluten-free) or pairing ideas? Let me know!

Enjoy your Snickerdoodle Cheesecake Bars.

They’re a delightful blend of Cheesecake and Snickerdoodle flavors and make a tasty snack.




 

Beartooth Highway reconstruction has conservationists concerned

By
Alan
-
Beartooth Highway reconstruction has conservationists concerned

Beartooth Highway reconstruction plans have raised concerns among conservationists due to several environmental and logistical issues.

The highway, which traverses a rugged and ecologically sensitive area, poses challenges related to its impact on wetlands, wildlife habitats, and cultural resources. Conservationists are particularly worried about the potential disruption to sensitive wildlife crossing corridors and the overall ecological balance in this high-altitude region.

The Beartooth Highway is a significant scenic route that connects Montana and Wyoming, providing access to Yellowstone National Park.

It has been a subject of inter-agency cooperation involving the National Park Service (NPS), the Forest Service, and state departments of transportation due to its complex maintenance and ownership history. The highway’s maintenance has been complicated by its location across state lines and its passage through national park and forest lands.

Environmentalists are concerned that reconstruction efforts might not adequately address the preservation of the surrounding wilderness areas, such as the Absaroka-Beartooth Wilderness.

This area is protected under various acts, including the 1964 Wilderness Act and the 1984 Wyoming Wilderness Act, which aim to preserve its natural state for recreation and wildlife movement. The highway’s reconstruction could potentially lead to increased human activity, which might threaten these protected areas.

Moreover, there is an ongoing discussion about balancing motorized and non-motorized recreational use in these regions. The increase in motorized use, such as snowmobiles, has led to conflicts with non-motorized users like skiers, raising further conservation concerns.

Conservationists advocate for careful planning to ensure that any development or reconstruction does not compromise the ecological integrity of this unique landscape.

So far, there are several measures being looked at and/or being taken to minimize the Beartooth Highway’s impact on the natural landscape during its reconstruction.

Here are a few of the environmental considerations:

Fish Habitat Protection:

The project is incorporating recommendations from conservation groups to provide fish habitat at the base of slopes near Rock Creek. This collaboration aims to ensure that construction does not damage the natural environment and potentially improves existing conditions.

Erosion Control:

Concerns about erosion into the Rock Creek fishery have been raised, particularly regarding the planned 300-foot slope excavation above the creek. To address this, the project is working with environmental groups to implement appropriate mitigation strategies.

Wetlands and Wildlife:

The reconstruction efforts are addressing issues related to wetlands, wildlife habitats, and sensitive wildlife crossing corridors. These considerations are crucial for maintaining the ecological balance of the area.

Various certain construction techniques are also being considered:

Material Reuse:

An innovative feature of the project is the reuse of material from blasting and debris flow excess. This approach helps minimize the need for new materials and reduces waste.

Slope Management:

The project includes plans to excavate and stabilize slopes between the highway and Rock Creek to address safety concerns and prevent future erosion.

There is also a great deal of inter-agency cooperation involved in this project:

Collaborative Planning:

The project involves cooperation between various agencies, including the National Park Service, Forest Service, and state departments of transportation. This collaboration helps ensure that environmental concerns are addressed from multiple perspectives.

Permitting Process:

Montana Fish, Wildlife and Parks is working through the permitting process for construction components that will modify the stream bed and banks of Rock Creek. This oversight helps ensure that environmental regulations are followed.

By implementing these measures, the reconstruction project aims to balance the need for improved infrastructure with the preservation of the unique and sensitive ecosystem surrounding the Beartooth Highway.




 

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