Be careful about reading health books. You may die of a misprint.
– Mark Twain
It’s rather (un)amusing how some scientific things I learnt while I was at university seem to not be put into practice. Sometimes I think that maybe I’m getting old, feeling like a dinosaur, so scientific knowledge must surely have improved since then, and what I knew may be obsolete. Other times – like today – I read things that prove that I’m not so obsolete and effectively, I wonder why some concepts weren’t put into practice.
Today I read this article in Forbes called Why Eggs and Other Cholesterol Laden Foods Pose Little or No Health Rish. It made me remember one of my scientific health mysteries that don’t seem to be put into practice. But the good news is that perhaps they may be soon.
According to a couple of classes I attended, biochemistry and nutrition, most of our cholesterol is produced by ourselves, by our own cells. When I say most of our cholesterol, I mean about 90% of it. Crickey! Don’t you think that’s quite a lot?
Most of the cholesterol we ingest through our diet is usually broken down and we don’t really absorb it as cholesterol as such. What triggers our cells to produce more or less cholesterol, especially the bad cholesterol, is the other types of fat we eat. Therefore in theory, traditionally cholesterol rich foods, such as eggs or butter, may in fact be sort of ok, and we might have to re-educate ourselves with regards to which other fat rich food we should be careful of.
That’s some food for thought, right?
Simple Zucchini Side Dish
I was tempted to call this post Zimple Zucchini Zide Dish, but I was afraid WordPress might expel me for bad spelling. Just kidding. The thing is I have a fleeting memory of when I was a kid and learning to write, for a while I used to write my name like this: Zofia. But with the Z in a curvy way, as if it was an S but looking towards the other side. It was not because I didn’t understand spelling or anything, I just liked how it looked.
With regards to this dish, kindly ignore that sausage in the photo, so we can consider it cholesterol and fat free. It’s really simple to make and I recommend it as a side dish to accompany oven cooked meat dishes.
2 zucchinis, 2 cloves garlic, rosemary, salt, black pepper, olive oil (optional)
Preheat the oven to 180ºC. Wash and chop the zucchinis. Arrange on a baking tray. Sprinkle with salt and black pepper. Nest a couple of cloves of garlic between the zucchinis. Cook in the oven for at least 40 minutes or until they are soft.
The olive oil is optional. You can pour some on before putting them in the oven. This way the oil will act like a solubilizer and catalizer and cook the zucchini quicker. Likewise you can not use it, or drizzle on a small amount after cooking to give some flavour.
Thank you for reading!