Have you ever wondered what makes a good satay? Is it all about the succulent, sufficiently-charred meat? Or is it the with thick and chunky peanut sauce?
At King of Satay Challenge 2018, organised by the School of Hospitality and Tourism of SEGi Universiti Kota Damansara in partnership with the Malaysian Indian Chefs Association (MICA), we got our answers. We didn’t only find out what makes a satay great, but also learned a lot about other variants.
Did you know that the possibilities of a good satay is endless? The only limit is our imagination. King of Satay Challenge 2018 proved exactly that. The participants did not hold back in channeling their creativity and showcasing their talents.
For Malaysia, with Love
In conjunction with Malaysia Day, the King of Satay Challenge was indeed a testament of our people’s love for satay. There were over 80 satay masters representing various hotels, restaurants and culinary schools participating. It was a showcase of our spirit of competitiveness.
Our culinary creativity was on display. Variations of satay from green apple marinated satay to squid satay proved that the our nation’s culinary scene is in good hands. Despite the fusion of modern flavours, the contestants, stayed true to the concepts of classic satay.
Winner Takes it All
To select a winner to dub the ‘King of Satay’, judges consisting of famous names in the industry such as Master Chef Sabri Hassan of Tamu Hotel Kuala Lumpur deliberated. They looked through criteria such as completion time, food hygiene, teamwork, presentation and creativity. In the end, there can only be one winner.
Among the 80 participants hailing from Singapore, India and Indonesia, the title of ‘Ultimate Satay King Master’ was bestowed to Muhammad Afiq bin Abdul Malek and Nur Effendy bin Mohammad Yusoff from New World Hotel Petaling Jaya. He walked home with a cash prize worth RM700, a trophy, certificates and gifts from the event sponsors.
More Food Competitions
The partnership between SEGi and MICA provided opportunities for chefs to showcase their talents in culinary arts. At the same time, the younger generations benefit by learning the importance of preserving heritage recipes.
Besides, culinary competitions such as this provide an opportunity to observe new food trends and how they are applied to the classics. We hope to see more culinary activities in the future showcasing how our local cuisine, traditional and modern, is flourishing.
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It’s so easy to go to the grocery store and pick up a loaf of bread, but what if you made your own delicious pizza bread from home?
This sun-dried tomato filled Pizza Bread is for you if you 1) have never made bread before, 2) haven’t made bread before but would like to without it taking hours, or 3) if you want to have fun in the kitchen making something homemade and delicious that tastes exactly like pizza, but isn’t pizza!
The Best Pizza Bread
I’m biased here, but truly, this gluten-free sandwich bread is as good as making a quick, healthy, and the delicious homemade bread gets. Our family makes homemade sourdough, which I would love to get into and learn more about, but until then, we have this easy blender bread that gets only a couple dishes dirty and cooks for about 40 minutes.
The batter is incredibly simple to make by putting all the wet ingredients in a high-speed blender until creamy, then stirring the dry ingredients including the star ingredient sun-dried tomatoes, which really gives this bread a savory and slightly sweet flavor. If you don’t happen to love sun-dried tomatoes or you want to try another variation of this bread, here are a couple you might enjoy too:
golden raisins (omit the dried herbs in the recipe and add ground cinnamon)
I can easily eat a whole loaf of this bread by myself in one week. I love enjoying it for toast with avocado, like sandwich bread, or slathered in non-dairy Classic Cashew Cheese with a sprinkle of salt, pepper, and fresh basil.
Another delicious way to enjoy this is Cheesy Dust and a drizzle of high-quality olive oil with fresh black pepper, it’s so delicious. But if you’re not so keen on eating it all in one week or sharing, you can easily freeze this for later. To freeze, I recommend allowing the bread to completely cool, slice, then lay each sliced in a single layer in an airtight glass container.
The post Pizza Bread appeared first on Nutrition Stripped. [...]
Chef Jamie Oliver poses during a photocall at the annual MIPCOM television programme market in Cannes, France, October 15, 2018. — Reuters pic
CANNES, Oct 16 — Celebrity chef Jamie Oliver slammed his own bosses yesterday in an extraordinary attack on their defence of junk food advertising on television.The British cook, who has campaigned against sugary drinks and the “abysmal” standard of food in schools, also lambasted the Olympic authorities and Fifa, which runs the World Cup football championships, for cashing in at the cost of children’s health.“We are getting to a scenario now where people are actually saying, ‘We can’t make killer drama without selling shit to kids’,” Oliver told top TV executives gathered in Cannes, France.He said his own bosses at Channel 4 and ITV in Britain “don’t want to be legislated against for junk food advertising” because they fear for their budgets.But “they have created a monster (in Oliver) because we get awards for doing programmes that are about social change and things that matter, but when it gets too close...”Oliver, 43, who shot to fame with The Naked Chef series and cookbooks two decades ago, has forced British lawmakers to set standards on school meals and earlier this year slap a tax on the soft drinks industry.‘Will you be pro-active?’ “What matters more than our children?” asked the chef, who launched the #AdEnough campaign earlier this year calling for TV junk food advertising to be restricted to after 9 pm.“It is not me against them,” Oliver told delegates at MIPCOM, the world’s biggest entertainment industry market in the French Riviera resort.“All I am is a little weather gauge, a little litmus test of what is going to happen to you in three years’ time, so the question therefore to the leaders is, ‘Are you going to be pro-active or reactive?’“Are you going to do it because it is the right thing to do, or are you going to be told to do it by a government that cannot afford the health care service?” Oliver added in a swipe at Britain’s ruling Conservatives.“Legislation on advertising probably will happen, probably this year,” he predicted, “and Coke is still going to be able to advertise, just it’s going to be Coke Zero.”Oliver, whose shows are seen in more than 100 countries, said that his food campaigns cost his foundation more than £1 million (RM5.4 million) a year.“Very few people have done TV campaigns on the planet because it is bloody expensive,” he said.“A lot of what I do is trying to prove that doing good is good business,” he said.The chef said he “didn’t want to be on telly at the start. It was a bit of an inconvenience actually” and then it became a bit “frightening... like being in a boy band, with 1,000 people turning up to every book signing.”But Oliver said he was most proud of forcing changes in the law to protect children.“It was shocking the shit kids were being fed. We had very robust legal standards for dog food but nothing for children. How very British.” — AFP [...]
A host of contemporary artists are paying tribute to the beloved yet humble pizza in a new pop-up that opened on Oct 13 in Brooklyn, New York City.
The Museum of Pizza (MoPi) follows in the footsteps of several playful pop-up art experiences to recently roll out, including Color Factory, the Museum of Ice Cream and Candytopia.
This time, the focus is firmly on the savoury, as MoPi delivers special installations, a pop-up slice shop and pizza-inspired rooms by a roster of artists that includes Jeremy Couillard, Devin Troy Strother, Hein Koh, Shawna X, Adam Parker Smith and Andrew WK.
In each room, visitors will find a pizza-inspired immersive commission, including a Pizza Beach by Adam Green described as “a special place in the afterlife where souls of all kinds come for a slice”, a zine-inspired pizza reading room by Devin Troy Strother and Yuri Ogita of Coloured Publishing, and a fluorescent blacklight pizza vortex by Signe Pierce and Emma Stern that is said to merge “the four fundamental aspects of life: time, space, light, and pizza”.
A group show curated by RJ Supa takes the name of “Psychedelic Pizza Parlor”, featuring unique interpretations of “pizza and its parts”, from the triangular slices themselves to neon signs, pizza boxes, dough and a Venetian-style mural.
Jeremy Couillard, Pizza In the Woods, digital simulation still, 2018.
MoPi also features a selection from the largest collection of pizza boxes in the world, as well as an interactive pizza video game.Upon arrival, visitors are able to experience a virtual tour through the history of pizza, with GIF-like illustrations, data-driven markers, fun facts and famous quotes.
The Museum of Pizza is on until Nov 18 at the William Vale, a boutique hotel in Williamsburg, Brooklyn. – AFP Relaxnews [...]
Ayam Masak Merah, three words that make our stomachs sing in harmony. Ask any Malaysian and they could very well say that nothing tastes better with rice than ayam masak merah. We can just imagine the succulent moist chicken, coated with spicy gravy being eaten together with hot, fragrant rice. It really takes you back to your childhood.
However, to recreate such a classic dish abroad, where most of the common ingredients either cost you an arm and a leg or cannot be found anywhere at all, is not so simple.
Never Fear, Zaleha is Here
Zaleha Kadir Olpin, the Malaysian Masterchef UK contestant made popular by her rendang dish that went viral, knows all too well how frustrating this can be. During her first few weeks living in Australia, she realised just how much she missed Malaysian food and has gone to great lengths to recreate a taste of home.
In order to make Malaysians who have just moved overseas feel more at home, Zaleha wanted to share her very own modified Ayam Masak Merah recipe. It will surely take you back home with every bite you take.
So, enough moping about and let’s get cooking!
1 whole small chicken, cut into 8 pieces
4 pieces of bay leaves
300g Coconut milk
1 tablespoon of tamarind juice
1 medium white onion, sliced into rounds
1 piece of chicken stock cube
1/3 cup vegetable oil
Salt to taste
10 dried chillies, deseed and soak in boiling water to soften
5 red chillies
3 cloves of garlic
2 inches of ginger
2 stalks of lemongrass
½ cup of water
Blend Spice A ingredients to a fine paste and set aside.
Heat oil in a wok and fry Spice A. Fry and keep adding water a little bit at a time and cook till slightly dry and oil separates from the paste. This means the chillies are now fully cooked.
Add in the coconut milk and leave to boil for 5 minutes. Then pop in the sliced turmeric leaves and chicken and cook for another 20 minutes or till chicken is cooked. Again, wait till the oil separates on top to make sure the spice is fully cooked.
Garnish with crispy shallots
Give the recipe a try and let us know all about it. Does it taste any different than what you are used to back home? If you want more of Zaleha Kadir Olpin, catch her on MasterChef UK series 14 exclusively on BBC Lifestyle (unifi ch 512). The series will also be on BBC Player (www.bbcplayer.com) as catch-up. By the way, the BBC Player is free to all unifi Broadband subscribers for 30 days. So, don’t miss out!
The post Rendang-gate Masterchef Shares Her Ayam Masak Merah Recipe appeared first on Butterkicap. [...]
The 70-year old Ah Heng picked up his cooking skills when he used to do odd jobs around Petaling Street. – Pictures by Lee Khang Yi
KUALA LUMPUR, Oct 14 — A good bowl of beef noodles can do wonders for the soul. Sip good beef broth. Savour tender pieces of beef tenderloin. Chew on thick pieces of cow’s stomach. Bliss!Since it started about 12 to 13 years ago, this beef noodles stall at Argyle Restaurant has been winning fans from all over. It’s run by the affable 70-year-old Ah Heng and his chatty wife, Madam Low. You’ll be surprised but they originally didn’t set out to sell this type of noodles.
The couple decided to serve Hakka noodles rather than wantan noodles to be unique and different from other stalls (left). A spoonful of goodness with tendons and thick pieces of cow’s stomach (right)
Madam Low shares that previously they were selling KL-style lam mee instead. This was at Ah Heng’s mother’s coffeeshop, a few doors away. When they shifted to this spot, they had to abandon that and be different from the other hawkers. Hence, they picked beef noodles.Ah Heng had once worked odd jobs around Petaling Street. From there, he managed to pick up cooking tips from a famous beef noodle stall.
For a delicious bowl, opt for the soup version with their light tasting beef broth filled with beef slices, tendons and other spare parts (left). For an extra spicy, pungent kick, they also have a green chilli sauce made with belacan (right)
With beef noodles, it’s back-breaking work to prepare the various ingredients. Even cutting the meat, cleaning it of any gristle and preparing the tendons are done on their only day off. They source for their beef — imported from Australia — from a supplier in Segambut. Other places won’t do, as their meat is not so fresh.Sadly, Madam Low also laments that prices for these ingredients just aren’t going down. They are also afraid to raise prices of their beef noodles. In fact, she has stuck to the same price -- a bowl of beef noodles for RM10 -- for five to six years.You will find what makes each bowl here delicious is their beef broth. It’s not overly laden with herbs and spices as they use a lighter hand with those ingredients.Madam Low revealed that the broth is constantly simmering for a few days with beef bones. You will also appreciate the thick pieces of cows’ stomach that has a nice bite to it. It’s so good that even Madam Low’s son just can’t get enough of it.The tendons here are cooked perfectly too. Just the right softness. I especially like the beef balls. It’s not made by them but I love the special hidden surprise inside, when you bite into it... juicy beef meat.
Take a pick from an assortment of toppings from beef balls, beef slices, tripe and more, with your bowl of beef noodles
If you prefer the dry version, go for their Hakka noodles. The springy egg noodles are topped with a dark meat mince made with pork. Accompanying your bowl will be their chilli sauce — a piquant one with a tremendous amount of chopped garlic to frighten off any vampire.There’s also a little heat with bird’s eye chillies. Dip your beef slices in it for a mellow spicy kick. Madam Low also has another sauce, available only upon request. The greenish sauce is a pungent concoction, thanks to the addition of belacan.Beef Noodles StallArgyle Restaurant5, Jalan Batu Ambar, Taman Kok Lian, Off Jalan Ipoh, Kuala LumpurOpen: 8am to 3pmClosed on Friday [...]
Apa sahaja barang yang anda perlukan sekalipun, Daiso lah rakan anda yang boleh dipercayai. Anda memang tak perlu risau lagi-lagi apabila kesemua barang di Daiso berharga RM5.57 sahaja. Sememangnya kedai yang berasal dari Jepun ini adalah kedai kegemaran kami untuk membeli bekas menyimpan makanan.
Bukan sahaja murah, malah kedai Jepun ini jugalah di mana kita boleh mendapatkan barangan yang berkualiti tinggi dan juga inovatif dan kreatif ciptaannya. Sama ada anda ingin menjimatkan duit ataupun berbelanja sakan, Daiso lah destinasi anda! Tetapi berhati-hati, anda mungkin akan meninggalkan kedai ini lebih daripada apa yang anda perlukan.
Lagi satu pilihan kedai yang murah untuk keperluan dapur anda ialah Mr. DIY. Bukan sahaja kedai ini mudah didapati di seluruh pelusuk negara, malah anda juga boleh memberikan kepercayaan anda kepada kedai ini untuk menyediakan anda dengan bekas menyimpan makanan yang berkualiti dan murah!
Jika anda malas untuk ke kedai, anda juga boleh membeli belah secara online di laman sesawang MR. DIY.
The Kitchen Shop
Jika anda mahukan bekas menyimpan makanan yang berjenama pada harga yang berpatutan, kunjungilah The Kitchen Shop. Kedai ini menawarkan barangan dapur yang sedikit mahal berbanding pilihan kedai yang lain. Walau bagaimanapun, semua barangan dijamin berkualiti tinggi dan juga merupakan barangan import. Sesuai sekali jika anda ingin melabur sedikit untuk bekas menyimpan makanan yang bukan sahaja mesra alam tetapi juga bebas BPA dan kimia-kimia berbahaya.
Walaupun kebanyakkan orang mengunjungi IKEA untuk membeli perabot rumah, IKEA juga menjual bekas menyimpan makanan yang berkualiti tinggi juga. Di samping itu, harga barangan yang dijual juga berpatutan. Jika anda mahukan bekas-bekas yang mempunyai reka bentuk yang menarik dan ada fungsinya, jadikan lah IKEA sebagai pilihan anda.
Spotlight juga merupakan salah satu pilihan yang terbaik untuk anda membeli bekas-bekas menyimpan makanan. Ini kerana Spotlight mempunyai pelbagai jenis bekas-bekas dan alatan perkakas dapur yang anda boleh pilih. Anda pasti tidak akan kekurangan pilihan di kedai ini. Bukan itu sahaja, Spotlight juga menawarkan promosi yang murah kepada ahli kelab Spotlight.
Setiap rumah wajib sekali mempunyai bekas-bekas makanan yang berfungsi dan boleh digunakan acap kali. Mahupun untuk menyimpan lebihan masakan ataupun membekalkan makanan untuk ke tempat kerja, tidak boleh dinafikan bekas-bekas ini penting dalam seharian hidup kita.
Oleh itu, tidak salah jika kita melaburkan sedikit duit untuk membeli bekas-bekas yang berkualiti tinggi. Walau bagaimanapun, jika ingin berjimat, terdapat juga bekas-bekas yang murah dan berkualiti. Yang penting, kita mempunyai bekas-bekas menyimpan makanan yang mampu mengurangkan sisa-sisa plastik dan kotak makanan. Belilah bekas-bekas menyimpan makanan untuk memudahkan kerja kita dan juga untuk menyelamatkan bumi.
The post 5 Cheap Stores To Buy Your Food Storage Items appeared first on Butterkicap. [...]
We’ve known that type 2 diabetes could be reversed by an extreme reduction in food intake for nearly a century and a half, since the 1870 siege of Paris during the Franco-Prussian War. This has been demonstrated experimentally. By starving people enough, you can reverse diabetes. Diabetes specialists “have long known that the tiny proportion of iron-willed people [with diabetes] who can substantially decrease their weight and maintain this, can exhibit a return to normal metabolism.”
“A label is required to allow doctors to recognize and appropriately manage this subgroup who were willing to do anything to get rid of their diabetes. These are the Health Motivated. At the time of diagnosis, the Health-Motivated individuals will benefit from being advised that they are likely to be able to reverse their diabetes completely” by losing up to one-fifth of their body weight. And then—and only then—if they “show that they are not sufficiently strongly motivated should the routine guidelines for managing Type 2 diabetes be rolled out,” which include lots of drugs. Unfortunately, the control of blood sugar with medication has proven to be unsustainable and may actually exacerbate obesity, making us put on more weight and, thus, creating a vicious cycle.
There has got to be a better way.
Instead of starving oneself by eating less food, what if we just ate better food? What if we ate a diet that emphasizes all-you-can-eat greens, lots of vegetables, beans, nuts, seeds, and some whole grains, and is at least 90 percent plant-based? This would be a diet including at least one big salad every day (like a pound of raw greens), veggie-bean soup, a handful of nuts and seeds, fruit at every meal, a pound of cooked greens, and some whole grains, but no refined grains, junk food, or oil, and a restriction on animal products. Thirteen diabetic men and women followed this diet for an average of seven months.
How did they do?
Hemoglobin A1C is considered the best measure of blood sugar control. Below six is normal—that is, non-diabetic. The official American Diabetes Association target, however, is to get diabetics at least down to seven. Anything above seven is uncontrolled diabetes. In my video Reversing Diabetes with Food, you can see a stunning chart that plots how the study participants’ hemoglobin A1C levels responded over time after they start plowing in the plants. All subjects had had diabetes for at least seven years, and they started off with hemoglobin A1C levels ranging from as low as 6 to as high as 12. After they began following the plant-heavy diet, their levels consistently dropped, month after month. After about seven months, their average A1C dropped from a diabetic 8.2 down to a non-diabetic 5.8. The majority dropped down to normal, and this is after dropping most of their medications.
Now, this was a pilot study with only a handful of people, no control group, and including only people who could actually stick to the diet—essentially, a retrospective case series, considered one of the weakest forms of published evidence. However, the magnitude of the effect they found indicates that a high nutrient-density diet can be very effective for some people.
In Reversing Diabetes with Surgery, another one of my videos, I discussed how type 2 diabetes can be reversed with an extremely low-calorie diet. And, as I’ve just shown, type 2 diabetes can also be reversed with an extremely healthy diet—but is that because it is also low in calories? That’s the million-dollar question I answer in Diabetes Reversal: Is It the Calories or the Food?.
You may be aware that I’ve touched previously on the ability of healthy diets to prevent and treat type 2 diabetes. (See Plant-Based Diets and Diabetes and Plant-Based Diets for Diabetes if you haven’t yet watched those videos or want a refresher.) It’s so exciting to be plugging in the final puzzle pieces.
What about the benefits of blood sugar medications and more moderate diets? I discuss that topic in When Drugs and Diets Don’t Lower Diabetes Deaths.
Other videos of interest include:
What Causes Insulin Resistance?
How Not to Die from Diabetes
Curing Painful Diabetic Neuropathy
Can Vinegar Help with Blood Sugar Control?
Michael Greger, M.D.
PS: If you haven’t yet, you can subscribe to my free videos here and watch my live, year-in-review presentations:
2012: Uprooting the Leading Causes of Death
2013: More Than an Apple a Day
2014: From Table to Able: Combating Disabling Diseases with Food
2015: Food as Medicine: Preventing and Treating the Most Dreaded Diseases with Diet
2016: How Not To Die: The Role of Diet in Preventing, Arresting, and Reversing Our Top 15 Killers
Need a delicious and hearty pasta in under 20 minutes? This is your go-to and it’s a crowd-pleaser.
If you make this a meal, add a protein of your choice, or enjoy it on the side since this pasta dish is rich in carbohydrates. Hello, blood sugar balance.
Tomatoes are really the star of this recipe, and here’s why: they’re a major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate and vitamin K.
Beet Marinara with Brown Rice Pasta
Fig Zucchini Pasta with Hemp Seed Crumble
Zucchini Pasta with Roasted Pumpkin Sauce
This quick, delicious and hearty pasta dish is a great emergency meal for the entire family! It's #glutenfree friendly too. #nutritionstripped
If you make this dish, I want to see how it turns out! Submit your photo directly on this post in the comments section below, and share on Instagram by tagging @nutritionstripped #nutritionstripped. Happy cooking!
The post Simple Sun-Dried Tomato Pasta appeared first on Nutrition Stripped. [...]
When I heard that Souled Out was having a Merdeka eve party, I had never been so excited to sacrifice my night of sleeping early. It was the most anticipated event of the week!
Knowing Souled Out’s reputation for throwing fabulous parties, I just couldn’t pass it up. Also, I was bored with the same Merdeka eve routine every year. It wouldn’t hurt to change things up from time to time.
Judging by the name of the event, Souled Out’s Merdeka Eve Laughs party certainly promised to deliver a unique Merdeka eve experience. Believe it or not, I was never quite sure how to celebrate the occasion but Souled Out Desa Sri Hartamas definitely showed me how.
Merdeka Eve Laughs was filled with fun performances and challenges that celebrated the little things that make us truly Malaysian.
Souled Out Merdeka Bash Begins
By 8pm, the atmosphere was already lively with music. The restaurant was filled with a crowd of happy faces. I was greeted by cheerful waiting staffs all dressed up in ethnic garments. It was indeed a true celebration of Malaysia as a cultural melting pot.
At that moment, I knew I certainly made the right decision to spend the night out instead of staying in because Souled Out definitely knows how to entertain their patrons!
With Roti Canai Terbang and Teh Tarik performances, it was indeed a unique dining experience especially when the menu is a spread of Malaysian cuisines from Malay, Chinese to Indian.
The fun didn’t end there though. The festivity continued with different challenges for patrons to participate in such as The Fastest Teh Tarik Chugging Challenge and Nasi Lemak Bungkus competition. Accompanied by their unique Malaysianized mojitos, I was having the time of my life!
Did you know that Souled Out has the best mojitos in KL? The classic mojito is nice but their asam boi, jackfruit, lychee, and mango mojitos will have you wanting more and the next thing you know, your head is spinning. The mojitos are your secret to having a good night. If you do not take alcohol, you can always turn it into a mocktail.
I can guarantee you they taste just as good, if not better because you won’t have to deal with any consequences the next morning!
Souled Out’s Soulful Foods
The food served was no exception too. Each of the classic dishes such as chicken and beef satay, mamak mee goreng, and hokkien mee were done just right but my winner for the night was the Asiana Pizza; sambal on a thin crust flatbread topped with ground nuts and deep fried anchovies.
The Italian-Malaysian hybrid dish was the perfect accompaniment to the alcoholic beverages. If fusion dishes aren’t your thing, Souled Out also offers nasi lemak ayam; the real deal.
After stuffing my face with food, my night kicked off with yet another dance performance by the Souled Out crew accompanied with their theme song ‘One Heart, One Nation’. The dancing performance was a true celebration of Malaysia as the culturally diverse country that it is today.
Souled Out successfully captured the spirit of One Malaysia by encouraging togetherness, be it with teh tarik or nasi lemak. We are one nation.
It’s never too late to celebrate the birth of our nation. Head over to your nearest Souled Out outlet and enjoy their soulful take to your favourite dishes!
The post Celebrating Being Malaysian with Souled Out Soulful Food appeared first on Butterkicap. [...]
Diabetes reversal, not just treatment, should be a goal in the management of type 2 diabetes. Type 2 diabetes can be reversed not only with an extremely low calorie diet, but it can also be reversed with an extremely healthy diet. Could it be because an extremely healthy diet is also low in calories? This is the topic of my video Diabetes Reversal: Is It the Calories or the Food.
Study subjects lost as much weight on a green, leafy vegetable-packed plant-based diet as those who were on a semi-starvation diet based on liquid meal replacements. So, does it matter what we’re eating as long as we’re eating few enough calories to lose 15 pounds a month?
Even if diabetes reversal is just about calorie restriction, instead of subsisting off largely sugar, powdered milk, corn syrup, and oil (common ingredients in some liquid diet drinks) on the plant-based diet at least one can eat real food—in fact, as many low-cal veggies as desired. So, even if it only works because it’s just another type of calorie-restricted diet, it’s certainly a healthier version. But, even participants in the study who did not lose weight—or even gained weight eating enormous quantities of whole healthy plant foods—appeared to improve their diabetes. Thus, the beneficial effects of this kind of diet appear to extend beyond weight loss.
The successful treatment of type 2 diabetes with a plant-based diet goes back to the 1930s, providing “incontestable evidence” that a diet centered around vegetables, fruits, grains, and beans was more effective in controlling diabetes than any other dietary treatment. In a randomized controlled trial, insulin needs were cut in half and a quarter of the subjects ended up off insulin altogether. But, again, this was a low-calorie diet. Walter Kempner at Duke University School of Medicine reported similar results 20 years later with his rice and fruit diet studies, showing for the first time documented reversal of diabetic retinopathy in a quarter of his patients, something never even thought possible. One patient, for example, was a 60-year-old diabetic woman already blind in one eye and who could only see contours of large objects with the other. Five years later, while on the diet, instead of her vision getting worse, it got better. She “could make out faces and read signs and large newspaper print,” and got off insulin, had normal blood sugars, and had a 100-point drop in her cholesterol. Another patient went from only being able to read big headlines to being able to read newsprint four months later. What was behind these remarkable reversals? Was it because the diet was extremely low-fat or because there was no animal protein or animal fat? Or, was it because the diet was so restrictive and monotonous that the patients lost weight and improved their diabetes that way?
To tease this out, we needed a study where researchers switched people to a healthy diet, but forced them to eat so much they didn’t lose any weight. Then, we could see if a plant-based diet has unique benefits independent of all the weight loss. For that, we had to wait another 20 years until a study in the 1970s. In it, diets were designed to be weight-maintaining. Participants were weighed every day, and, if they started losing weight, the researchers made them eat more food—in fact, so much food that some of the participants had trouble eating it all, but they eventually adapted. Thus, there were no significant alterations in body weight despite restrictions of meat, dairy, eggs and processed junk, and there were enough whole plant foods—whole grains, beans, vegetables, and fruit—to provide 65 grams of fiber a day, four times what the Standard American Diet provides.
The control diet they used was the conventional diabetic diet, which actually had nearly twice the fiber content of the Standard American Diet, so it was probably healthier than what they had been used to eating. So, how did the even healthier diet group do? With zero weight loss, did the dietary intervention still help? The study compared the number of units of insulin with which subjects had to inject themselves daily before and after going on the plant-based diet. Overall, despite no change in weight, insulin requirements were cut about 60 percent, and half of the diabetics were able to get off insulin altogether. Was this after five years, or after seven months, as had been the case in the other studies discussed above? No.
It was after 16 days.
To be clear, we’re talking about diabetics who had had diabetes as long as 20 years, injecting 20 units of insulin a day, getting off insulin altogether in as few as 13 days, thanks to less than two weeks on a plant-based diet. Patient 15, for example, had injected 32 units of insulin while on the control diet, and then, 18 days later, none. Lower blood sugars on 32 units less insulin.
That’s the power of plants.
As a bonus, their cholesterol dropped like a rock to under 150 on average in 16 days, making them nearly heart attack proof as well. Just as “moderate changes in diet usually result in only modest reductions” in cholesterol, asking people with diabetes to make moderate changes often achieves equally moderate results, which is one possible reason why most end up on oral drugs, injections, or both. Everything in moderation may be a truer statement than people realize. Moderate changes in diet can leave one with moderate blindness, moderate kidney failure, moderate amputations. Moderation in all things is not necessarily a good thing.
The more we, as physicians, ask from our patients, the more we—and they—get. The old adage, “shoot for the moon,” seems to apply. It “may be more effective than limiting patients to small steps that may sound more manageable but are not sufficient to actually prevent disease progression.”
Although I have dozens of videos about diabetes, I think Diabetes Reversal: Is It the Calories or the Food may be the single most powerf [...]
Is this what a McDonald’s double cheeseburger was meant to taste like?
That thought invariably comes to mind when you bite into one of Shawn Nee’s double-cheese smash burgers. The only thing Nee says he knows how to make, the burgers have prompted two-hour-long lines at his Hollywood backyard pop-up, Burgers Never Say Die. They’ve become so popular that this fall, Nee will open his first bricks-and-mortar on Glendale Boulevard in Silver Lake in Los Angeles.
Nee is sitting at Silverlake Coffee on a recent afternoon, contemplating the runaway success of his burger pop-up.
“I don’t believe anybody when they tell me they like the burgers,” he says with a shake of his head. “I’m not a cook.”
While he may not be professionally trained, Nee, who has a union job working on the television game show Let’s Make a Deal, makes some of the most-coveted smash burgers in Los Angeles. When he and his US$7 (RM29) double cheeseburgers pop up on the side of his East Hollywood home, or at a bar or restaurant, it creates a frenzy among his 13,000 Instagram followers. The burgers often sell out within an hour.
At first glance though, Nee’s double-cheese smash burger looks, well, pretty unremarkable. It is served on a paper plate, usually pressed up against one side. There may be a little pickle juice strewn across and a smudge of ketchup.
Shawn Nee preparing burgers at his pop-up at The Glendale Tap in Glendale, California.
But Nee’s burger tastes like the first day of summer, of backyard barbecues and neighbourhood swim parties. There’s an inherent nostalgia in its simplicity that’s comforting on the deepest of levels.
The patties are smashed into near oblivion, with two ultra-thin layers of beef that caramelise and crisp up around the edges. A friend smartly dubbed the jagged edges “meat lace”. The cheese is American, which means it turns into goo and melts in a way only American cheese can. The bun, of the squishy grocery-store variety, moulds to the meat, soaking up just enough grease to make it perfectly pliable. And it is dressed simply with sour pickles, minced white onion and a squirt each of ketchup and mustard.
A day later, a week later, a month later, it is that lopsided double cheeseburger you will use to measure every other burger going forward.
The simple burgers are comforting on the deepest levels.
While the burger may seem simple, it took Nee more than a couple of years to perfect, and he’s still tinkering with it.
“I basically read just one article about smash burgers and then I just started,” says Nee, who has gone through dozens of versions of smashers, buns, cheese, meat-to-fat ratios and sizes of diced onion before deciding on the current iteration of the burger. And he has someone who runs a steel company specially make his smashers, which look like bent pieces of metal with a handle attached.
When Nee started his pop-up in his home a little more than a year ago, he was simply trying to make burgers for friends and family. He and his wife, Julie, got the idea while driving around Los Angeles eating burgers, one of their favourite ways to spend the weekend.
As more people started to show up, he enlisted the help of his babysitter and a couple more friends. Eventually, Nee, Bonnie Amos, Gary Winterboer and Brad Stemke formed the Burgers Never Say Die crew. The quirky bunch dressed up in burger hats and socks and wore pins with characters from the Netflix show Stranger Things to cook burgers on Sundays at Nee’s house.
“When I hit 50 followers on Instagram, I thought it was the biggest deal ever,” says Nee.
While there’s a definite 1980s theme that coincides with Burgers Never Say Die (there are Battle Ship and Connect Four games on the pop-up tables), Nee says the name isn’t actually a nod to the “goonies never say die” line in the 1985 movie The Goonies.
“I was watching Lord of the Rings and I thought, wouldn’t it be so cool to do a T-shirt with a wizard and this beam coming out of it and under it says ‘Wizards never say die?’” says Nee. “I thought I’m just going to call it Burgers Never Say Die. Many people were, like, you can’t do that. I tend not to listen to people for the most part.”
Nathan and wife Keys Richardson, of Los Angeles, wait in line for the Burgers Never Say Die pop-up to open at The Glendale Tap in Glendale, Calif., on Aug. 26, 2018. &quot;The best in town,&quot; said Keys. &quot;It is so worth the wait.&quot; (Gary Coronado/Los Angeles Times/TNS)
When Nee recently popped up at Glendale Tap bar, the last pop-up before opening his restaurant, the line stretched down the block.
“I don’t wait in line for much,” said 35-year-old Ryan McGuire. The former cook said he learned about the pop-up from Instagram. “I hate lines, but it’s the fact that it could be something amazing and intriguing.”
Nee seems genuinely surprised by the crowds that form. The 42-year-old moved to Los Angeles from Boston 20 years ago to work in film and television, is a self-taught photographer, and didn’t eat red meat for a time.
“It’s one of those stories where it like takes you half your life to figure out what you’re supposed to do,” says Nee.
Burgers Never Say Die is a successful backyard pop-up that morphed into an Instagram sensation and now a bricks-and-mortar restaurant.
The bricks-and-mortar Burgers Never Say Die will serve a double burger, single burger and a grilled cheese (but Nee says it will be called something else), fries and soda. At least one off-the-menu item that was available at the backyard pop-ups will also be available. And he’s working on three more menu items he’s not yet ready to reveal.
“I’m bringing the backyard into the kitchen,” says Nee, whose space is outfitted with three griddles, a six-basket fryer and a machine so he can grind his own meat throughout the day. The building features a mural of his burger crew, pixelated like 80s video game [...]