The vegetarian cancer gene and Turmeric golden tofu

Okay, so if you have the internet, chances are you saw an article that has been all over the place which claims that a population of vegetarians in India are more prone to cancer than their meat eating counter parts. Now the story goes something like this:

A group of Indian vegetarians have a specific gene that alters the digestion of plant fats to produce arachidonic acid, and this acid can then be a risk factor in both heart disease and prostate cancer. The article also claims that generations of vegetarian eating caused this gene to be expressed this way.

Based off this, the reporter says that a vegetarian diet may change your genes and make you more susceptible to heart disease and canc… wow that is such a ridiculous statement it is not even worth typing.  The author also says that vegetarians suffer colorectal cancer as much as 40 times more than meat eaters. (Ugh)

It is apparently easy to publish absolute rubbish. I now understand why Dr. Garth Davis hates nutrition reporters and nutrition bloggers so much…

First lets simply address the fact that the study is looking at genomes not diets.

Next up, the idea that just because they are a predominantly vegetarian population, doesn't mean they are healthy eaters. Diets from this area are typically heavy in added oils and butters or ghee, dairy and on top of this, the dishes also often included fried foods. If the issue was diet related, chances are it has more to do with these items than with the consumption of fresh fruits and vegetables.

The claim that meat eaters have less colorectal cancer is also outrageously ridiculous. The author bases this claim off one study, which was later found to be incorrect when the data was revisited. Furthermore, not only have I previously outlined how TMAO is formed after consuming meat and dairy which increases the risk of heart disease, but the links between meat consumption and cancer are so strong that according to an article reviewed by Dr. Greger of Nutrionfacts.org the meat industry is studying the possibility of adding ingredients to meat which may help reduce the inherent cancer risks of consuming it.

Perhaps most ironic part of all this is that chicken and eggs are the two greatest sources of arachidonic acid according to the Institute of Medicines’ Dietary Reference Intakes list.

Finally, if you actually look at the study rather than the health reporters take on the study, it suggests that the massive doses of Omega-6 found in oils are most-likely the biggest part of the problem for the people with this particular genotype, but of course, we already knew oil isn’t healthy…   As Dr. Tom Brenna, one of the authors of the study said, “to say it is a vegetarian gene is quite a stretch…”

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Turmeric Gold Tofu

Okay so if you are still worried about having some bizarre gene that could increase your risk of cancer, here is a great dish that can offer some comfort. We know that turmeric has several antioxidants that can offer some buffering protection, so give this deliciously golden tofu a try. 

Since we are heading into fall here in BA, we served the tofu with massaged kale, spaghetti squash (seeds which we brought from the US and planted at her families farm) and cardamom spiced rice. However, this tofu would also be fantastic on a large dark-green salad or even as a sandwich.

Let me know what you all think.

Turmeric Gold Tofu

1 package Firm Tofu – Cubed

2 tablespoons Apple Cider Vinegar

1 tablespoon Dijon mustard

2/3 tablespoon turmeric

1 teaspoon soy sauce

1 teaspoon cumin

1 teaspoon garlic powder

½ teaspoon black pepper

Put all of the spices together along with the mustard, the vinegar, and the soy sauce and mix well. Once well mixed, pour on top of the tofu and toss until the tofu is evenly coated.

Now put the tofu and all of the remaining dressing into a pan over medium-low heat and cover. Let cook for about 5-8 minutes and then stir the tofu. The sauce should start to simmer. Repeat this until the tofu is golden brown - roughly 15 minutes - and then serve hot or cold.

As always the information presented in this blog is for educational purposes only. It should not be considered as specific medical, nutritional, lifestyle, or other health-related advice.

Arroz curry con verduras

As the holidays creep every closer (and more importantly, the new Star Wars) it’s tempting to create a massive feast that uses every pot, pan, and kitchen gadget we have to blog, but I think what could be potentially more useful is a simple but delicious and filling dish that can be made anywhere which requires just one pot, a few condiments, and is finished in under thirty minutes.

M and I first made this dish at a hotel while we were in Southern Argentina, and enjoyed it with another couple from the hotel, whom quickly became good friends. M and I will definitely be enjoying this dish again during our upcoming trip to New York.

The dish can be made with almost any vegetables you have on hand but this particular rendition is really nice particularly for chilly or colder nights as the blend of flavors gives a warming sensation.

We bought a premixed curry at a small dietetica (basically a “health” food store that has spices and herbs). Most currys are a combination of different south Asian spices often containing coriander, turmeric, cumin, fenugreek and chili or pepper. If you don’t have a curry, the two main spices are turmeric and cumin and can easily replace the pre-bought mix.

Azzor with vegetables

2 cups brown rice

1 onion – well chopped

2 carrots – well chopped

1 small bunch of broccoli – well chopped

1 can of corn

1 handful of raisins

1 small bunch arugula, kale, or spinach – well chopped (optional)

1 tablespoon curry powder (or spice combination)

1 teaspoon garlic powder

salt and black pepper to taste

4½  cups of water or broth

In a large pot start by sautéing the chopped onion for a few moments. Once the onion starts to turn translucent, add the rice, the water and the spices.

Bring to a boil and then reduce heat to simmer. Once simmering, add the broccoli, carrots, and can of corn. Mix well, cover and then let the dish cook for another 15 minutes.

When most of the water is absorbed, add the handful of raisins to the dish. This will give the entire dish a nice but subtle sweetness which really adds to the dish and helps cut any bitterness of the curry powder.

Once all the water is absorbed, serve the dish hot on top of your favorite greens. Feel free to garnish with a few chopped cashews or avocado.

As always the information presented in this blog is for educational purposes only. It should not be considered as specific medical, nutritional, lifestyle, or other health-related advice.