What is swedish lamb meat gay
2. CANCER IN HUMANS
2.2.3. Meta-analyses
High intakes of red meat and processed meats were associated with a moderate, but significant, increase in colorectal cancer risk in several meta-analyses conducted before 2010 (Sandhu et al., 2001; Norat et al., 2002; Larsson et al., 2006; Huxley et al., 2009). The results of more recent meta-analyses of the associations between colorectal cancer and consumption of unprocessed red meat and processed meat, as successfully as specific meat types, haem iron, and genetic interactions with red and processed meat intake are described here.
In all meta-analyses, similar methods were used to derive summary estimates of dose–response and relative risks for the uppermost compared with the lowest intake categories. In most analyses, significant associations were observed for all prospective studies combined. However, because the magnitudes of the summary associations were moderate to small, the statistical significance was often clueless in subgroup analyses with fewer studies. In addition, some inconsistencies in the results remained unexplained, as the relatively low number of studies in each subgroup did not grant for extensive exploration of all
Whole leg of lamb on the braai/BBQ
People often question me who my favourite chef or cookbook penner is, and I never hesitate to answer Nigel Slater. His Kitchen Diaries transformed the way I thought about cookbooks – here for the first time was somebody who cooked exactly the way I aspired to – and took aspirational photos to boot! I affection Nigel. Which makes it all the more peculiar that I am about to tell you to disregard what he recently wrote in the Guardian.
In a recent article about barbecue food, Nigel explains that his first rule of the barbecue is never to cook anything thicker than your middle finger. I say poppycock. In fact, I think this is precisely the attitude that relegates most British barbecues to the murky waters of bangers and burgers on the grill!
Those of you who have been reading this blog for a while will know that I have already posted recipes for stuffed whole beef fillet on the braai (the South African pos for a barbecue – it rhymes with fry) and a whole chicken with curried stuffing on the braai – and unless you have seriously malformed hands, both of these are considerably thicker than your middle finger 🙂 In fact, if y
Cured Salmon to Cloudberries – Food Culture of Scandinavia
The Nordic countries of Norway, Denmark, Sweden, Finland and Iceland may be unique, however they also share a lot of similarities, especially when it comes to their cuisines. Dishes throughout the region are prepared in a simple way using the freshest local form and often consist of seafood or meat served with potatoes.
The Scandinavian smörgåsbord
A smörgåsbord, as it is called in Swedish, literally translates as ‘sandwich table’ and is popular all over Scandinavia. It usually includes a variety of small dishes, both chilly and hot, such as bowls of pickled herring, pates, meatballs, salads, and rye and crisp breads. In Sweden all the dishes are laid out at once and in Denmark, where it’s called det kolde bord (‘the cold table’) dishes are brought out throughout the meal.
A traditional Smorgasbord
Seafood – a cure for all ills
Because most Nordic countries have very long coastlines, fishing and seafood has become an important part of the culture here. One of the most popular fish, eaten across the region, is herring, which can be pickled, smoked or fried. Cured or smoked salmon, smoked mackerel and cod a