Hearty Healthy Ukrainian Borscht
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In the West, borscht is often thought of as Russian, but it is Ukrainian in origin and popular throughout much of Eastern Europe, with many local variations. Today’s borscht is a vegetarian (and vegan, depending on your choice of cooking fat) borscht from Kyiv, and it’s especially good for the gut, heart, and blood sugars.
You will need
- 1 quart vegetable stock; ideally you made this yourself from vegetable offcuts you kept in the freezer, but failing that, your supermarket should have low-sodium stock cubes
- 4 large beets, peeled and cut into matchsticks
- 1 can white beans (cannellini beans are ideal), drained and rinsed
- 1 cup sauerkraut
- 1 large onion, finely chopped
- 1 green bell pepper, roughly chopped
- 1 large russet potato, peeled and cut into large chunks
- 3 small carrots, tops removed and cut into large chunks
- 1 tbsp tomato paste
- ½ bulb garlic, finely chopped
- 2 tsp black pepper, coarse ground
- 1 bunch fresh dill, chopped. If you cannot get fresh, substitute with parsley (1 bunch fresh, chopped, or 1 tbsp dried). Do not use dried dill; it won’t work.
- A little fat for cooking; this one’s a tricky and personal decision. Butter is traditional, but would make this recipe impossible to cook without going over the recommended limit for saturated fat. Avocado oil is healthy, relatively neutral in taste, and has a high smoke point, though that latter shouldn’t be necessary here if you are attentive with the stirring. Extra virgin olive oil is also a healthy choice, but not as neutral in flavor and does have a lower smoke point. Coconut oil has arguably too strong a taste and a low smoke point. Seed oils are very heart-unhealthy. All in all, avocado oil is a respectable choice from all angles except tradition.
- On standby: a little vinegar (your preference what kind)
Salt is conspicuous by its absence, but there should be enough already from the other ingredients, especially the sauerkraut.
Method
(we suggest you read everything at least once before doing anything)
1) Heat some oil in a large sauté pan (cast iron is perfect if you have it), add the onion and pepper, and stir until the onion is becoming soft.
2) Add the carrots and beets and stir until they are becoming soft. If you need to add a little more oil, that’s fine.
3) Add the tomato paste, and stir in well.
4) Add a little (about ½ cup) of the vegetable stock and stir in well until you get a consistent texture with the tomato paste.
5) Add the sauerkraut and the rest of the broth, and cook for about 20 minutes.
6) Add the potatoes and cook for another 10 minutes.
7) Add the beans and cook for another 5 minutes.
8) Add the garlic, black pepper, and herbs. Check that everything is cooked (poke a chunk of potato with a fork) and that the seasoning is to your liking. The taste should be moderately sour from the sauerkraut; if it is sweet, you can stir in a little vinegar now to correct that.
9) Serve! Ukrainian borscht is most often served hot (unlike Lithuanian borscht, which is almost always served cold), but if the weather’s warm, it can certainly be enjoyed cold too:
Enjoy!
Want to learn more?
For those interested in some of the science of what we have going on today:
- Making Friends With Your Gut (You Can Thank Us Later)
- Eat More (Of This) For Lower Blood Pressure
- No, Beetroot Isn’t Vegetable Viagra. But Here’s What It Can Do
- The Many Health Benefits Of Garlic
- Black Pepper’s Impressive Anti-Cancer Arsenal
Take care!
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The Healthiest Bread Recipe You’ll Probably Find
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It’s Q&A Day at 10almonds!
Have a question or a request? You can always hit “reply” to any of our emails, or use the feedback widget at the bottom!
In cases where we’ve already covered something, we might link to what we wrote before, but will always be happy to revisit any of our topics again in the future too—there’s always more to say!
As ever: if the question/request can be answered briefly, we’ll do it here in our Q&A Thursday edition. If not, we’ll make a main feature of it shortly afterwards!
So, no question/request too big or small
❝[About accidental scalding with water] Is cold water actually the best immediate treatment for a burn? Maybe there is something better, or something I should apply after the cold water.❞
If this is a case of spilled tea or similar—as in your story, which (apologies) we clipped for brevity—indeed, cold running water is best, and nothing else should be needed. It’s up to you whether you want to invest the time based on the extent of the scalding, but 10 minutes is recommended to minimize tissue damage.
If it’s a more severe scalding or burning, seek medical attention immediately. If it’s a burn to anywhere other than the airway, cold running water is still best for 10 minutes, but if you have to choose between that and professional medical attention, don’t delay the help.
If it’s a burn you’ve given 10 minutes of cold running water and it still hurts and/or has blistered, cover it in a sterile, non-adhesive dressing that extends well beyond the visible burn (because the actual damage probably extends further, and you don’t want to find this out the hard way later). If the burn is to the face, do still irrigate but not cover it; wait for help.
Do not apply any kind of cream, lotion, oil, etc. No matter how tempting, no matter where the burn is.
All of the above also goes for splashed oil, chemical burns, and electrical burns too (but obviously, make sure to get away from the electricity first).
Source: this ex-military writer was trained for this sort of thing and, suffice it to say, has dealt with more serious things than spilled tea before now.
Legal note: notwithstanding the above, we are a health science newsletter, not paramedics. Also, circumstances may differ, and best practices may change. In the case of serious injury, call emergency services first, and follow their instructions over ours.
Take care!
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Do We Need Supplements, And Do They Work?
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Does our diet need a little help?
We asked you for your take on supplements, and got the above-illustrated, below-described set of results.
- The largest minority of respondents (a little over a third) voted for “I just take something very specific”
- The next most respondents voted for “I take so many supplements; every little helps!”
- Almost as many voted for “I just take a vitamin or two / a multivitamin”
- Fewest, about 8%, voted for “I get everything I need from my diet”
But what does the science say?
Food is less nutritious now than it used to be: True or False?
True or False depending on how you measure it.
An apple today and an apple from a hundred years ago are likely to contain the same amounts of micronutrients per apple, but a lower percentage of micronutrients per 100g of apple.
The reason for this is that apples (and many other food products; apples are just an arbitrary example) have been selectively bred (and in some cases, modified) for size, and because the soil mineral density has remained the same, the micronutrients per apple have not increased commensurate to the increase in carbohydrate weight and/or water weight. Thus, the resultant percentage will be lower, despite the quantity remaining the same.
We’re going to share some science on this, and/but would like to forewarn readers that the language of this paper is a bit biased, as it looks to “debunk” claims of nutritional values dropping while skimming over “yes, they really have dropped percentage-wise” in favor of “but look, the discrete mass values are still the same, so that’s just a mathematical illusion”.
The reality is, it’s no more a mathematical illusion than is the converse standpoint of saying the nutritional value is the same, despite the per-100g values dropping. After all, sometimes we eat an apple as-is; sometimes we buy a bag of frozen chopped fruit. That 500g bag of chopped fruit is going to contain less copper (for example) than one from decades past.
Here’s the paper, and you’ll see what we mean:
Supplements aren’t absorbed properly and thus are a waste of money: True or False?
True or False depending on the supplement (and your body, and the rest of your diet)
Many people are suffering from dietary deficiencies of vitamins and minerals, that could be easily correctable by supplementation:
However, as this study by Dr. Fang Fang Zhang shows, a lot of vitamin and mineral supplementation does not appear to have much of an effect on actual health outcomes, vis-à-vis specific diseases. She looks at:
- Cardiovascular disease
- Cancer
- Type 2 diabetes
- Osteoporosis
Her key take-aways from this study were:
- Randomised trial evidence does not support use of vitamin, mineral, and fish oil supplements to reduce the risk of non-communicable diseases
- People using supplements tend to be older, female, and have higher education, income, and healthier lifestyles than people who do not use them
- Use of supplements appreciably reduces the prevalence of inadequate intake for most nutrients but also increases the prevalence of excess intake for some nutrients
- Further research is needed to assess the long term effects of supplements on the health of the general population and in individuals with specific nutritional needs, including those from low and middle income countries
Read her damning report: Health effects of vitamin and mineral supplements
On the other hand…
This is almost entirely about blanket vitamin-and-mineral supplementation. With regard to fish oil supplementation, many commercial fish oil supplements break down in the stomach rather than the intestines, and don’t get absorbed well. Additionally, many people take them in forms that aren’t pleasant, and thus result in low adherence (i.e., they nominally take them, but in fact they just sit on the kitchen counter for a year).
One thing we can conclude from this is that it’s good to check the science for any given supplement before taking it, and know what it will and won’t help for. Our “Monday Research Review” editions of 10almonds do this a lot, although we tend to focus on herbal supplements rather than vitamins and minerals.
We can get everything we need from our diet: True or False?
Contingently True (but here be caveats)
In principle, if we eat the recommended guideline amounts of various macro- and micro-nutrients, we will indeed get all that we are generally considered to need. Obviously.
However, this may come with:
- Make sure to get enough protein… Without too much meat, and also without too much carbohydrate, such as from most plant sources of protein
- Make sure to get enough carbohydrates… But only the right kinds, and not too much, nor at the wrong time, and without eating things in the wrong order
- Make sure to get enough healthy fats… Without too much of the unhealthy fats that often exist in the same foods
- Make sure to get the right amount of vitamins and minerals… We hope you have your calculators out to get the delicate balance of calcium, magnesium, potassium, phosphorus, and vitamin D right.
That last one’s a real pain, by the way. Too much or too little of one or another and the whole set start causing problems, and several of them interact with several others, and/or compete for resources, and/or are needed for the others to do their job.
And, that’s hard enough to balance when you’re taking supplements with the mg/µg amount written on them, never mind when you’re juggling cabbages and sardines.
On the topic of those sardines, don’t forget to carefully balance your omega-3, -6, and -9, and even within omega-3, balancing ALA, EPA, and DHA, and we hope you’re juggling those HDL and LDL levels too.
So, when it comes to getting everything we need from our diet, for most of us (who aren’t living in food deserts and/or experiencing food poverty, or having a medical condition that restricts our diet), the biggest task is not “getting enough”, it’s “getting enough of the right things without simultaneously overdoing it on the others”.
With supplements, it’s a lot easier to control what we’re putting in our bodies.
And of course, unless our diet includes things that usually can’t be bought in supermarkets, we’re not going to get the benefits of taking, as a supplement, such things as:
Etc.
So, there definitely are supplements with strong science-backed benefits, that probably can’t be found on your plate!
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Butter vs Plant Oils: What The Latest Evidence Shows
10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.
We’ve done some relevant head-to-head comparisons before in our “This or That” section:
- Avocado Oil vs Olive Oil – Which is Healthier?
- Olive Oil vs Coconut Oil – Which is Healthier?
- Sesame Oil vs Almond Oil – Which is Healthier?
- Sunflower Oil vs Canola Oil – Which is Healthier?
- Margarine vs Butter – Which is Healthier
- Butter vs Ghee – Which is Healthier?
We also did a deeper-dive into butter vs margarine:
Butter vs Margarine – Mythbusting Edition ← this one clears up a lot of misinformation about both butter and margarine
As well as: Saturated Fats: What’s The Truth? Can Saturated Fats Be Healthy?
So, we’re not coming into this one today unawares, and/but it’s an interesting comparison we haven’t directly written about before: butter vs plant oils in general
The Study
It was a JAMA Internal Medicine cohort study, which followed 221,054 adults (average age 56 at the start of the study, with a standard deviation of 7 years from that age) for up to 33 years.
Why “up to”? Because not everybody survived the study.
Specifically, 50,932 deaths were recorded, including 12,241 from cancer and 11,240 from cardiovascular disease (CVD).
Participants were categorized into quartiles based on butter or plant-based oil intake, and…
- The highest quartile (i.e. the 25% of people who consumed the most) butter intake linked to a 15% higher total mortality.
- The highest quartile (i.e. the 25% of people who consumed the most) plant-based oil intake linked to a 16% lower total mortality.
But, if those are the opposite ends of the spectrum, what about smaller differences?
Every 10g/day increase in consumption of plant-based oils yielded…
- 11% lower cancer mortality.
- 6% lower CVD mortality.
Meanwhile, 10g/day increase in butter consumption yielded…
- 12% higher cancer mortality.
- 17% higher CVD mortality.
These benefits must have a cap (after all, one cannot just drink liters of olive oil per day for for a 3400% decrease in mortality), but that cap was not ascertained, because there was no group drinking liters of plant oils per day, not even for science.
However, in the realm of small changes, substituting even 10g/intake of total butter with an equivalent amount of plant-based oils yielded 17% lower total mortality.
You can read the study in full, here: Butter and Plant-Based Oils Intake and Mortality
“So, what about the surely great difference between seed oils and olive oil?”
Compared the the vast gaping statistical chasm that lay between the results of butter and the results of plant oils, which plant oil one chooses doesn’t make a huge difference, iff one isn’t consuming a large amount—the important thing was skipping butter in favor of a plant oil of some kind.
Note also that, for example, deep-frying a starchy food like potatoes will cause the resultant fries (or such), even if not visibly oily, to now have about 10–15% of their original weight in water, replaced with oil. So, 100g (about 3oz) of fries may have around 10-15g oil. Obviously, this does depend on the cut and other factors, but that’s a ballpark figure.
Here’s a lengthier discussion about seed oils than we have room for today:
If you’re worried about inflammation, stop stressing about seed oils and focus on the basics ← in other words, yes it counts, but there are other things that count a lot more, such that if you’re paying attention to the other things, the fact that you sprayed your wok with a little canola oil before stir-frying those vegetables isn’t going to make a meaningful difference.
An as for olive oil? It’s a famously healthy oil, and certainly a candidate for the top spot along with avocado oil*:
All About Olive Oil ← we talk lipids, polyphenols, virginity, and more!
*…and it’s worth noting that these two oils’ (excellent) lipids profiles are very similar, meaning that the main factor between them is that olive oil usually retains vitamins that avocado oil doesn’t.
Take care!
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The Cluttered Mind – by Deborah McKenna
10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.
Coming from an eclectic psychotherapy background, Deborah McKenna outlines a wide array of techniques to “do what it says on the tin”, that is:
Organizing the junk drawer of your mind.
McKenna argues that it’s natural for something so gargantuan as our mind to get cluttered… but that it’s perfectly possible, with a good system, to tidy up considerably.
The benefit of this is much like the benefit of tidying a room:
Imagine a kitchen in which half the things have not been put away; there are dishes in the sink, something is growing behind the trash can… and you have a vague suspicion that if you open a certain cupboard, its contents are going to come falling out on your head. How are you going to cook a meal here?
Imagine a mind when many thoughts have been left untended; there are things you needed to process, and there’s a steady resentment of something growing in some dark part of your mind… and there’s some part of your memory that you’re afraid to even look at it, because of all it’ll cause to come surging back at you. How are you going to strategize your life here?
Fortunately, McKenna is here to guide you through doing for your mind what Marie Kondo would do for your home. And, even better, McKenna does it with a simple and clear writing style, assorted diagrams, and a step-by-step approach to getting everything in order.
Give Your Mind A Spring-Cleaning With This Book From Amazon Today
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What’s the difference between heat exhaustion and heat stroke? One’s a medical emergency
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When British TV doctor Michael Mosley died last year in Greece after walking in extreme heat, local police said “heat exhaustion” was a contributing factor.
Since than a coroner could not find a definitive cause of death but said this was most likely due to an un-identified medical reason or heat stroke.
Heat exhaustion and heat stroke are two illnesses that relate to heat.
So what’s the difference?
Studio Nut/Shutterstock A spectrum of conditions
Heat-related illnesses range from mild to severe. They’re caused by exposure to excessive heat, whether from hot conditions, physical exertion, or both. The most common ones include:
- heat oedema: swelling of the hands, feet and ankles
- heat cramps: painful, involuntary muscle spasms usually after exercise
- heat syncope: fainting due to overheating
- heat exhaustion: when the body loses water due to excessive sweating, leading to a rise in core body temperature (but still under 40°C). Symptoms include lethargy, weakness and dizziness, but there’s no change to consciousness or mental clarity
- heat stroke: a medical emergency when the core body temperature is over 40°C. This can lead to serious problems related to the nervous system, such as confusion, seizures and unconsciousness including coma, leading to death.
As you can see from the diagram below, some symptoms of heat stroke and heat exhaustion overlap. This makes it hard to recognise the difference, even for medical professionals.
CC BY-SA How does this happen?
The human body is an incredibly efficient and adaptable machine, equipped with several in-built mechanisms to keep our core temperature at an optimal 37°C.
But in healthy people, regulation of body temperature begins to break down when it’s hotter than about 31°C with 100% humidity (think Darwin or Cairns) or about 38°C with 60% humidity (typical of other parts of Australia in summer).
This is because humid air makes it harder for sweat to evaporate and take heat with it. Without that cooling effect, the body starts to overheat.
Once the core temperature rises above 37°C, heat exhaustion can set in, which can cause intense thirst, weakness, nausea and dizziness.
If the body heat continues to build and the core body temperature rises above 40°C, a much more severe heat stroke could begin. At this point, it’s a life-threatening emergency requiring immediate medical attention.
At this temperature, our proteins start to denature (like an egg on a hotplate) and blood flow to the intestines stops. This makes the gut very leaky, allowing harmful substances such as endotoxins (toxic substances in some bacteria) and pathogens (disease causing microbes) to leak into the bloodstream.
The liver can’t detoxify these fast enough, leading to the whole body becoming inflamed, organs failing, and in the worst-case scenario, death.
Who’s most at risk?
People doing strenuous exercise, especially if they’re not in great shape, are among those at risk of heat exhaustion or heat stroke. Others at risk include those exposed to high temperatures and humidity, particularly when wearing heavy clothing or protective gear.
Outdoor workers such as farmers, firefighters and construction workers are at higher risk too. Certain health conditions, such as diabetes, heart disease, or lung conditions (such as COPD or chronic obstructive pulmonary disease), and people taking blood pressure medications, can also be more vulnerable.
Adults over 65, infants and young children are especially sensitive to heat as they are less able to physically cope with fluctuations in heat and humidity.
Firefighters are among those at risk of heat-related illness. structuresxx/Shutterstock How are these conditions managed?
The risk of serious illness or death from heat-related conditions is very low if treatment starts early.
For heat exhaustion, have the individual lie down in a cool, shady area, loosen or remove excess clothing, and cool them by fanning, moistening their skin, or immersing their hands and feet in cold water.
As people with heat exhaustion almost always are dehydrated and have low electrolytes (certain minerals in the blood), they will usually need to drink fluids.
However, emergency hospital care is essential for heat stroke. In hospital, health professionals will focus on stabilising the patient’s:
- airway (ensure no obstructions, for instance, vomit)
- breathing (look for signs of respiratory distress or oxygen deprivation)
- circulation (check pulse, blood pressure and signs of shock).
Meanwhile, they will use rapid-cooling techniques including immersing the whole body in cold water, or applying wet ice packs covering the whole body.
Take home points
Heat-related illnesses, such as heat stroke and heat exhaustion, are serious health conditions that can lead to severe illness, or even death.
With climate change, heat-related illness will become more common and more severe. So recognising the early signs and responding promptly are crucial to prevent serious complications.
Matthew Barton, Senior lecturer, School of Nursing and Midwifery, Griffith University and Michael Todorovic, Associate Professor of Medicine, Bond University
This article is republished from The Conversation under a Creative Commons license. Read the original article.
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Ghanaian Red Bean & Sweet Potato Groundnut Stew
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This is a dish popular in principle throughout West Africa. We say “in principle” because that’s a big place, and there is a lot of regional variation. The archetypal peanut stew is from Senegal (as maafe) or Mali (as tigadèguèna), but for its more balanced nutritional profile we’ve chosen one from Ghana—and since there are regional variations within Ghana too, we should specify that this one is from the south.
If you are allergic to nuts, you can substitute a seed butter (or tahini) for the nut butter, and omit the nuts—this will work in culinary terms and be fine healthwise, but we can’t claim it would be the same dish, having lost its defining ingredient. If your allergy is solely to peanuts, then substituting with any oily nut would work. So, not almonds for example, but cashews or even walnuts would be fine.
You will need
- 1½ lbs sweet potatoes, peeled and cut into ½” cubes
- 2 cups low-sodium vegetable stock
- 2 cans kidney beans, drained, cooked, and rinsed (or 2 cups same; cooked, drained, and rinsed)
- 1 can chopped tomatoes
- ½ cup unsalted dry-roasted peanuts
- 1 onion, chopped
- 1 red bell pepper, deseeded and chopped
- ¼ bulb garlic, finely chopped
- 2 heaped tbsp unsalted peanut butter, minimal (ideally: no) additives
- 2 tsp white miso paste
- 2 tsp grated fresh ginger
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- 1 tsp black pepper
- ½ tsp MSG or 1 tsp low-sodium salt
- ½ tsp coarsely ground nigella seeds
- Extra virgin olive oil
Method
(we suggest you read everything at least once before doing anything)
1) Heat some oil in a sauté pan, or other pan suitable for both frying and fitting the entire stew in. Fry the onions until softened, turn the heat down low, and add the garlic, ginger, red bell pepper, cumin, cayenne, black pepper, and MSG/salt.
2) Add ¼ cup of the vegetable stock, and the sweet potato, and turn the heat back up, on high for about 30 seconds to get it to temperature, and then take it down to a simmer.
3) Stir in the miso paste and chopped tomatoes.
4) Add most of the rest of the vegetable stock, keeping ¼ cup aside. Simmer for about 20 minutes.
5) Stir in the kidney beans, and simmer for about 30 minutes more—the sweet potato should be soft now; if it isn’t, let it simmer a while longer until it is.
6) Combine the peanut butter with the remaining ¼ cup vegetable stock, and blend until smooth. Stir it into the stew.
7) If the stew is looking more like a soup than a stew, take out 1 cup and blend this 1 cup to a purée, adding it back in.
8) Add half the peanuts unto the stew. Taste, and adjust the seasonings if necessary.
9) Crush the remaining peanuts using a pestle and mortar; not too much though; you want them broken into bits, not pulverised.
10) Garnish with the crushed nuts and nigella seeds, and serve.
Enjoy!
Want to learn more?
For those interested in some of the science of what we have going on today:
- Eat More (Of This) For Lower Blood Pressure
- Lycopene’s Benefits For The Gut, Heart, Brain, & More
- Our Top 5 Spices: How Much Is Enough For Benefits? ← we used 4/5 today!
Take care!
Don’t Forget…
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