I was making the Fall Spice Ball recipe yesterday from The Fat to Skinny Bakery Book for Doug (he bugged me for 3 days ), and I was out of pecans.So I used chocolate almonds instead.The only adjustment I had to make was doubling the butter.When you grind almonds they are not as coarse they are more powdery . When I took them out and was rolling them in the xylitol/cinnamon mixture it occurred to me that I was limiting this great rub/coating to just this recipe!It could be used with anything warm from the oven!Doughnuts,cookies , and cakes! Just do it while still warm!

Memorial Day is coming and its time to break out the grills!! Contest starting today for your favorite Grillin and Chillin Recipes!! Can be any recipe you want just has to be cooked on a grill or open fire! You can pick your prize.Zero or any book of your choice including the new Fat to Skinny Book.So come on lets light some fires!
The Doors - Light My Fire

For all of you that requested Fat to Skinny Business Cards I want to thank you. I am still out of town for our anniversary but will be home over the weekend so they will be in Mondays mail. If you would like to have some cards to hand out so you don't have to stop and write down the info when people ask you how you got skinny,just send me a email.

Soy Isoflavones Again Linked to Blood Pressure Benefits
April 2012

Daily consumption of products containing soy isoflavones could help to significantly reduce blood pressure across the general population, according to a new study.

The researchers also found that isoflavones may be of particular benefit for black American adults, nearly 42% of whom are estimated to have high blood pressure, also known as hypertension.

The study reports that consumption of the soy compound could lead to as much as a 10 mmHg drop in systolic blood pressure for people with slightly raised blood pressures—known as pre-hypertension.

The research, presented at the American College of Cardiology’s 61st Annual Scientific Session, compared blood pressure levels of people consuming various levels of the soy compound, finding that those who received less than 0.33 mg of isoflavones per day had significantly higher blood pressure levels than those with the highest isoflavone intake (of more than 2.5 mg per day).

"What’s unique about this study is that the results are very applicable to the general population. Our results strongly suggest a blood pressure benefit for moderate amounts of dietary isoflavone intake in young black and white adults," said Safiya Richardson, of Columbia University’s College of Physicians and Surgeons, who led the study.

"Our study is [also] the first to show a benefit in African Americans, who have a higher incidence of high blood pressure, with an earlier onset and more severe end-organ damage."

"This could mean that consuming soy protein…could lead to as much as a 10 mmHg drop in systolic blood pressure for pre-hypertensives, greatly improving their chances of not progressing to hypertension," said Richardson.

She added that any dietary or lifestyle modification people can easily make, which does not require daily medication is "exciting."

Richardson and her team analyzed data from the Coronary Artery Risk Development in Young Adults (CARDIA) study—an NIH-funded study created to examine the development and determinants of cardiovascular disease.

The study began in 1985 with 5,115 African Americans and white Americans aged 18-30 years old who have been followed and re-examined at various intervals. Year 20 was the first year that participants completed an extensive dietary survey.

They used multivariable linear regression models to evaluate the relationship between daily isoflavones intake and systolic blood pressure after dividing patients across quartiles according to self-reported isoflavone intake.

Richardson noted that even after controlling for age, sex, BMI, smoking, alcohol, physical activity and total caloric intake, the relationship between daily isoflavones and lower systolic blood pressure remained. She explained that as a result, the study helps to lay groundwork for future randomized controlled trials in order to help better understand the association between isoflavones and blood pressure.

Presented at the American College of Cardiology’s 61st Annual Scientific Session

Saw this and thought of you!!!!

 

Chicken Liver Pate
1 lb chicken liver
¼ cup butter
¼ cup onion  chopped
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons whipping cream
Directions:
Melt butter in heavy skillet over medium heat.
       2) Rinse livers and cut off fat.
       3)Add cleaned chicken livers and saute until browned and firm. Save pan drippings.
       4) In a blender or food processor, combine liver pieces with the reserved pan  drippings, onion, salt and pepper. Blend well for about 20 seconds.
        5)    add heavy whipping cream
*TIP you can add Cajun spice or scotch bonnet sauce(or any hot sauce) to add more flavor.

 
        Serve with crackers or veggies
Doug will post pictures this afternoon

How ya feeling Jo?? Healing up?