Protein-Stuffed Bell Peppers

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Hot, tasty, meaty, and vegan! You can have it all. And with this recipe, you’ll want to err on the side of overcatering, because everyone will want some. As for healthiness, we’ve got lycopene, lutein and a stack of other carotenoids, a plethora of other polyphenols, and a veritable garden party of miscellaneous phytochemicals otherwise categorized. It’s full of protein, fiber, vitamins, and minerals, relatively low-fat but the fats present are healthy. It’s antidiabetic, anti-CVD, anticancer, antineurodegeneration, and basically does everything short of making you sing well too.

You will need

  • 4 large bell peppers, tops sliced open and innards removed (keep the tops; we will put them back on later)
  • 1 cup quinoa, rinsed
  • 1 can black beans, drained and rinsed
  • 1 small zucchini (diced)
  • 1 small eggplant (diced)
  • 1 small red onion (finely chopped)
  • ½ bulb garlic, minced*
  • 1 tbsp tomato paste
  • 1 tbsp chia seeds
  • 2 tbsp extra virgin olive oil
  • 2 tsp dried basil
  • 2 tsp dried thyme
  • 2 tsp black pepper, coarse ground
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp MSG or 1 tsp low-sodium salt

*we always try to give general guidelines with regard to garlic, but the reality is it depends on the size and strength of your local garlic, which we cannot account for, as well as your personal taste. Same situation with hot peppers of various kinds. This writer (it’s me, hi) would generally use about 2x the garlic and pepper advised in our recipes. All we can say is: follow your heart!

Method

(we suggest you read everything at least once before doing anything)

1) Combine the quinoa with the chia seeds, and cook as per normal cooking of quinoa (i.e. bring to a boil and then simmer for about 15 minutes until cooked and fluffy). Drain and rinse (carefully, without losing the chia seeds; use a sieve).

2) Heat your grill to a high heat. Combine the zucchini, eggplant, onion, garlic, and olive oil in a big bowl and mix well, ensuring an even distribution of the oil. Now also add the herbs and spices (including the MSG or salt) and mix well again. Put them all to grill for about 5 minutes, turning as necessary.

3) Heat your oven to a high heat. Take the grilled vegetables and combine them in a bowl with the quinoa-and-chia, and the black beans, as well as the tomato paste. Mix everything well. Spoon the mixture generously into the bell peppers, replacing the tops (it can be loosely), and bake for about 5–10 minutes, keeping an eye on them; you want them to be lightly charred, but not a burnt offering.

4) Serve! This dish works well as a light lunch or as part of a larger spread.

(before going in the oven with lids replaced to keep moisture in)

Enjoy!

Want to learn more?

For those interested in some of the science of what we have going on today:

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    Seven Steps to Managing Your Memory: Not just memory tricks, but a comprehensive guide to normal memory issues, aging, and tackling reversible memory loss.

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  • Chipotle Chili Wild Rice

    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.

    This is a very gut-healthy recipe that’s also tasty and filling, and packed with polyphenols too. What’s not to love?

    You will need

    • 1 cup cooked wild rice (we suggest cooking it with 1 tbsp chia seeds added)
    • 7 oz cooked sweetcorn (can be from a tin or from frozen or cook it yourself)
    • 4 oz charred jarred red peppers (these actually benefit from being from a jar—you can use fresh or frozen if necessary, but only jarred will give you the extra gut-healthy benefits from fermentation)
    • 1 avocado, pitted, peeled, and cut into small chunks
    • ½ red onion, thinly sliced
    • 6–8 sun-dried tomatoes, chopped
    • 2 tbsp extra virgin olive oil
    • 2 tsp chipotle chili paste (adjust per your heat preferences)
    • 1 tsp black pepper, coarse ground
    • ½ tsp MSG or 1 tsp low-sodium salt
    • Juice of 1 lime

    Method

    (we suggest you read everything at least once before doing anything)

    1) Mix the cooked rice, red onion, sweetcorn, red peppers, avocado pieces, and sun-dried tomato, in a bowl. We recommend to do it gently, or you will end up with guacamole in there.

    2) Mix the olive oil, lime juice, chipotle chili paste, black pepper, and MSG/salt, in another bowl. If perchance you have a conveniently small whisk, now is the time to use it. Failing that, a fork will suffice.

    3) Add the contents of the second bowl to the first, tossing gently but thoroughly to combine well, and serve.

    Enjoy!

    Want to learn more?

    For those interested in some of the science of what we have going on today:

    Take care!

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  • Resistance Is Useful! (Especially As We Get Older)

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    Resistance Is Useful!

    At 10almonds we talk a lot about the importance of regular moderate exercise (e.g. walking, gardening, housework, etc), and with good reason: getting in those minutes (at least 150 minutes per week, so, a little over 20 minutes per day, or 25 minutes per day with one day off) is the exericise most consistently linked to better general health outcomes and reduced mortality risk.

    We also often come back to mobility, because at the end of the day, being able to reach for something from a kitchen cabinet without doing oneself an injury is generally more important in life than being able to leg-press a car.

    Today though, we’re going to talk about resistance training.

    What is resistance training?

    It can be weight-lifting, or it can be bodyweight exercises. In those cases, what you’re resisting is gravity. It can also be exercises with resistance bands or machines. In all cases, it’s about building and/or maintaining strength.

    Why does it matter?

    Let’s say you’re not an athlete, soldier, or laborer, and the heaviest thing you have to pick up is a bag of groceries. Strength still matters, for two main reasons:

    • Muscle strength correlates to bone strength. You can’t build (or maintain) strong muscles on weak bones, so if you take care of your muscles, then your body will keep your bones strong too.
      • That’s assuming you have a good diet as well—but today’s not about that. If you’d like to know more about eating for bone health though, do check out this previous article about that!
    • Muscle strength correlates to balance and stability. You can’t keep yourself from falling over if you are physically frail.

    Both of those things matter, because falls and fractures often have terrible health outcomes (e.g., slower recovery and more complications) the older we get. So, we want to:

    • Ideally, not fall in the first place
    • If we do fall, have robust bones

    See also: Effects of Resistance Exercise on Bone Health

    How much should we do?

    Let’s go to the Journal of Strength and Conditioning Research on this one:

    ❝There is strong evidence to support the benefits of resistance exercise for countering many age-related processes of sarcopenia, muscle weakness, mobility loss, chronic disease, disability, and even premature mortality.

    In addition, this Position Statement provides specific evidence-based practice recommendations to aid in the implementation of resistance exercise programs for healthy older adults and those with special considerations.

    While there are instances where low-intensity, low-volume programs are appropriate (i.e., beginning programs for individuals with frailty or CVDs), the greatest benefits are possible with progression to moderate to higher intensity programs.❞

    ~ Fragala et al

    Read the statement in full:

    Resistance Training for Older Adults: Position Statement From the National Strength and Conditioning Association

    There’s a lot of science there and it’s well worth reading if you have the time. It’s particularly good at delineating how much is not enough vs how much is too much, and the extent to which we should (or shouldn’t) train to exhaustion.

    If you don’t fancy that, though, and/or just want to start with something accessible and work your way up, the below is a very good (and also evidence-based) start-up plan:

    Healthline’s Exercise Plan For Seniors—For Strength, Balance, & Flexibility

    (it has a weekly planner, step-by-step guides to the exercises, and very clear illustrative animations of each)

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  • The Alzheimer’s Gene That Varies By Race & Sex

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    The Alzheimer’s Gene That Varies By Race & Sex

    You probably know that there are important genetic factors that increase or decrease Alzheimer’s Risk. If you’d like a quick refresher before we carry on, here are two previous articles on this topic:

    A Tale of Two Alleles

    It has generally been understood that APOE-ε2 lowers Alzheimer’s disease risk, and APOE-ε4 increases it.

    However, for reasons beyond the scope of this article, research populations for genetic testing are overwhelmingly white. If you, dear reader, are white, you may be thinking “well, I’m white, so this isn’t a problem for me”, you might still want to read on…

    An extensive new study, published days ago, by Dr. Belloy et al., looked at how these correlations held out per race and sex. They found:

    • The “APOE-ε2 lowers; APOE-ε4 increases” dictum held out strongest for white people.
    • In the case of Hispanic people, there was only a small correlation on the APOE-ε4 side of things, and none on the APOE-ε2 side of things per se.
    • East Asians also saw no correlation with regard to APOE-ε2 per se.
    • But! Hispanic and East Asian people had a reduced risk of Alzheimer’s if and only if they had both APOE-ε2 and APOE-ε4.
    • Black people, meanwhile, saw a slight correlation with regard to the protective effect of APOE-ε2, and as for APOE-ε4, if they had any European ancestry, increased European ancestry meant a higher increased risk factor if they had APOE-ε4. African ancestry, on the other hand, had a protective effect, proportional to the overall amount of that ancestry.

    And as for sex…

    • Specifically for white people with the APOE-ε3/ε4 genotype, especially in the age range of 60–70, the genetic risk for Alzheimer’s was highest in women.

    If you’d like to read more and examine the data for yourself:

    APOE Genotype and Alzheimer Disease Risk Across Age, Sex, and Population Ancestry

    Want to reduce your Alzheimer’s risk?

    We have just the thing for you:

    How To Reduce Your Alzheimer’s Risk: It’s Never Too Early To Do These 11 Things

    Take care!

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  • Wise Old Fool

    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.

    How old is this dish? Well, let’s put it this way, it used to be called ” ” and remnants of it have been found at neolithic burial sites in Egypt. Nowadays it’s called “فول مدمس”, which gets rendered a lot of different ways in the Latin alphabet, but “fūl mudammas” is one option. For short, it’s just called “fūl”, which is pronounced like the English word “fool”, and it’s about the beans.

    From chana masala with poori to frijoles refritos to beans on toast, lots of cultures have some version of this breakfast food, and all can be great (yes, even the beans on toast). But today we’re about this particular kind of morning protein, fiber, fats, and healthful spices.

    You will need

    • 2x 14 oz cans fava beans (other kinds of beans work as substitute; kidney beans are common substitution, but this writer prefers black beans personally if she doesn’t have fava in), drained
    • 4 garlic cloves, crushed
    • 1 tbsp extra virgin olive oil
    • 1 teaspoon cinnamon (or ½ cinnamon stick)
    • 1 tsp cumin seeds
    • 1 tsp chili flakes
    • 1 tsp paprika
    • 1 tsp black pepper
    • Juice of ½ lemon
    • For the relish: 1 medium tomato, finely chopped; 1 tbsp extra virgin olive oil; 2 tbsp parsley, finely chopped
    • To serve: 4 pitta breads, 2 eggs (omit if vegan), and a selection of pickled vegetables, drained

    Method

    (we suggest you read everything at least once before doing anything)

    1) Add the olive oil to a saucepan over a medium heat; add the garlic, cumin seeds, and cinnamon. Keep these moving for a minute or two before moving to the next step.

    2) Add the fava beans, as well as the other seasonings (chili flakes, paprika, black pepper), and mix thoroughly

    3) Add 1 cup boiling water, and keep everything on a simmer for about 20 minutes, stirring often. Add the lemon juice while it’s simmering; when the beans start to break down and the mixture starts to thicken, it’s ready.

    4) Mix the relish ingredients (finely chopped tomato, olive oil, parsley) thoroughly in a small bowl

    5) Toast the pitta breads, and if using, soft-boil the eggs.

    6) Serve! We suggest: fūl in a bowl, with one half of a soft-boiled egg per bowl, topped with the relish, and served with the pitta bread and pickled vegetables on the side.

    Enjoy!

    Want to learn more?

    For those interested in some of the science of what we have going on today:

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  • Is stress turning my hair grey?

    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.

    When we start to go grey depends a lot on genetics.

    Your first grey hairs usually appear anywhere between your twenties and fifties. For men, grey hairs normally start at the temples and sideburns. Women tend to start greying on the hairline, especially at the front.

    The most rapid greying usually happens between ages 50 and 60. But does anything we do speed up the process? And is there anything we can do to slow it down?

    You’ve probably heard that plucking, dyeing and stress can make your hair go grey – and that redheads don’t. Here’s what the science says.

    Oksana Klymenko/Shutterstock

    What gives hair its colour?

    Each strand of hair is produced by a hair follicle, a tunnel-like opening in your skin. Follicles contain two different kinds of stem cells:

    • keratinocytes, which produce keratin, the protein that makes and regenerates hair strands
    • melanocytes, which produce melanin, the pigment that colours your hair and skin.

    There are two main types of melanin that determine hair colour. Eumelanin is a black-brown pigment and pheomelanin is a red-yellow pigment.

    The amount of the different pigments determines hair colour. Black and brown hair has mostly eumelanin, red hair has the most pheomelanin, and blonde hair has just a small amount of both.

    So what makes our hair turn grey?

    As we age, it’s normal for cells to become less active. In the hair follicle, this means stem cells produce less melanin – turning our hair grey – and less keratin, causing hair thinning and loss.

    As less melanin is produced, there is less pigment to give the hair its colour. Grey hair has very little melanin, while white hair has none left.

    Unpigmented hair looks grey, white or silver because light reflects off the keratin, which is pale yellow.

    Grey hair is thicker, coarser and stiffer than hair with pigment. This is because the shape of the hair follicle becomes irregular as the stem cells change with age.

    Interestingly, grey hair also grows faster than pigmented hair, but it uses more energy in the process.

    Can stress turn our hair grey?

    Yes, stress can cause your hair to turn grey. This happens when oxidative stress damages hair follicles and stem cells and stops them producing melanin.

    Oxidative stress is an imbalance of too many damaging free radical chemicals and not enough protective antioxidant chemicals in the body. It can be caused by psychological or emotional stress as well as autoimmune diseases.

    Environmental factors such as exposure to UV and pollution, as well as smoking and some drugs, can also play a role.

    Melanocytes are more susceptible to damage than keratinocytes because of the complex steps in melanin production. This explains why ageing and stress usually cause hair greying before hair loss.

    Scientists have been able to link less pigmented sections of a hair strand to stressful events in a person’s life. In younger people, whose stems cells still produced melanin, colour returned to the hair after the stressful event passed.

    4 popular ideas about grey hair – and what science says

    1. Does plucking a grey hair make more grow back in its place?

    No. When you pluck a hair, you might notice a small bulb at the end that was attached to your scalp. This is the root. It grows from the hair follicle.

    Plucking a hair pulls the root out of the follicle. But the follicle itself is the opening in your skin and can’t be plucked out. Each hair follicle can only grow a single hair.

    It’s possible frequent plucking could make your hair grey earlier, if the cells that produce melanin are damaged or exhausted from too much regrowth.

    2. Can my hair can turn grey overnight?

    Legend says Marie Antoinette’s hair went completely white the night before the French queen faced the guillotine – but this is a myth.

    Painted portrait of Marie Antoinette with elaborate grey hairstyle.
    It is not possible for hair to turn grey overnight, as in the legend about Marie Antoinette. Yann Caradec/Wikimedia, CC BY-NC-SA

    Melanin in hair strands is chemically stable, meaning it can’t transform instantly.

    Acute psychological stress does rapidly deplete melanocyte stem cells in mice. But the effect doesn’t show up immediately. Instead, grey hair becomes visible as the strand grows – at a rate of about 1 cm per month.

    Not all hair is in the growing phase at any one time, meaning it can’t all go grey at the same time.

    3. Will dyeing make my hair go grey faster?

    This depends on the dye.

    Temporary and semi-permanent dyes should not cause early greying because they just coat the hair strand without changing its structure. But permanent products cause a chemical reaction with the hair, using an oxidising agent such as hydrogen peroxide.

    Accumulation of hydrogen peroxide and other hair dye chemicals in the hair follicle can damage melanocytes and keratinocytes, which can cause greying and hair loss.

    4. Is it true redheads don’t go grey?

    People with red hair also lose melanin as they age, but differently to those with black or brown hair.

    This is because the red-yellow and black-brown pigments are chemically different.

    Producing the brown-black pigment eumelanin is more complex and takes more energy, making it more susceptible to damage.

    Producing the red-yellow pigment (pheomelanin) causes less oxidative stress, and is more simple. This means it is easier for stem cells to continue to produce pheomelanin, even as they reduce their activity with ageing.

    With ageing, red hair tends to fade into strawberry blonde and silvery-white. Grey colour is due to less eumelanin activity, so is more common in those with black and brown hair.

    Your genetics determine when you’ll start going grey. But you may be able to avoid premature greying by staying healthy, reducing stress and avoiding smoking, too much alcohol and UV exposure.

    Eating a healthy diet may also help because vitamin B12, copper, iron, calcium and zinc all influence melanin production and hair pigmentation.

    Theresa Larkin, Associate Professor of Medical Sciences, University of Wollongong

    This article is republished from The Conversation under a Creative Commons license. Read the original article.

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  • The Sucralose News: Scaremongering Or Serious?

    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.

    What’s the news on sucralose?

    These past days the press has been abuzz with frightening tales:

    How true and/or serious is this?

    Firstly, let’s manage expectations. Pineapple juice also breaks down DNA, but is not generally considered a health risk. So let’s keep that in mind, while we look into the science.

    Is sucralose as scary as pineapple juice, or is it something actually dangerous?

    The new study (that sparked off these headlines)

    The much-referenced study is publicly available to read in full—here it is:

    Toxicological and pharmacokinetic properties of sucralose-6-acetate and its parent sucralose: in vitro screening assays

    You may notice that this doesn’t have quite the snappy punchiness of some of the headlines, but let’s break this down, if you’ll pardon the turn of phrase:

    • Toxicological: pertaining to whether or not it has toxic qualities
    • Pharmacokinetic: the science of asking, of chemicals in bodies, “where did it come from; where did it go; what could it do there; what can we know?”
    • Sucralose-6-acetate: an impurity that can be found in sucralose. For perspective, the study found that the sucralose in Splenda contained “up to” 0.67% sucralose-6-acetate.
    • Sucralose: a modified form of sucrose, that makes it hundreds of times sweeter, and non-caloric because the body cannot break it down so it’s treated as a dietary fiber and just passes through
    • In vitro: things are happening in petri dishes, not in animals (human or otherwise), which would be called “in vivo”
    • Screening assays: “we set up a very closed-parameters chemical test, to see what happens when we add this to this” ⇽ oversimplification, but this is the basic format of a screening assay

    Great, now we understand the title, but what about the study?

    Researchers looked primarily at the effects of sucralose-6-acetate and sucralose (together and separately) on epithelial cells (these are very simple cells that are easy to study; conveniently, they are also most of what makes up our intestinal walls). For this, they used a fancy way of replicating human intestinal walls, that’s actually quite fascinating but beyond the scope of today’s newsletter. Suffice it to say: it’s quite good, and/but has its limitations too. They also looked at some in vivo rat studies.

    What they found was…

    Based on samples from the rat feces (somehow this didn’t make it into the headlines), it appears that sucralose may be acetylated in the intestines. What that means is that we, if we are like the rats (definitely not a given, but a reasonable hypothesis), might convert up to 10% of sucralose into sucralose-6-acetate inside us. Iff we do, the next part of the findings become more serious.

    Based on the in vitro simulations, both sucralose and sucralose-6-acetate reduced intestinal barrier integrity at least a little, but sucralose-6-acetate was the kicker when it came to most of the effects—at least, so we (reasonably!) suppose.

    Basically, there’s a lot of supposition going on here but the suppositions are reasonable. That’s how science works; there’s usually little we can know for sure from a single study; it’s when more studies roll in that we start to get a more complete picture.

    What was sucralose-6-acetate found to do? It increased the expression of genes associated with inflammation, oxidative stress, and cancer (granted those three things generally go together). So that’s a “this probably has this end result” supposition.

    More concretely, and which most of the headlines latched onto, it was found (in vitro) to induce cytogenic damage, specifically, of the clastogenic variety (produces DNA strand breaks—so this is different than pineapple’s bromelain and DNA-helicase’s relatively harmless unzipping of genes).

    The dose makes the poison

    So, how much is too much and is that 0.67% something to worry about?

    • Remembering the rat study, it may be more like 10% once our intestines have done their thing. Iff we’re like rats.
    • But, even if it’s only 0.67%, this will still be above the “threshold of toxicological concern for genotoxicity”, of 0.15µg/person/day.
    • On the other hand, the fact that these were in vitro studies is a serious limitation.
    • Sometimes something is very dangerous in vitro, because it’s being put directly onto cells, whereas in vivo we may have mechanisms for dealing with that.

    We won’t know for sure until we get in vivo studies in human subjects, and that may not happen any time soon, if ever, depending on the technical limitations and ethical considerations that sometimes preclude doing certain studies in humans.

    Bottom line:

    • The headlines are written to be scary, but aren’t wrong; their claims are fundamentally true
    • What that means for us as actual humans may not be the same, however; we don’t know yet
    • For now, it is probably reasonable to avoid sucralose just in case

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