HIV Tied to Increased Stroke Risk

This past month, the scientific journal Neurology published results suggesting a connection between increased stroke rates and being HIV-positive. The LA Times ran a story, as did many online news sites.

The researchers looked at a national database of stroke patients from 1997 and 2006, differentiating between HIV-positive and HIV-negative.

Overall, the number of HIV-positive patients hospitalized for stroke increased from 43%, while the number for HIV-negative patients actually decreased by 7%.

This marked an increase of a whopping 67% in stroke risk for HIV-positive patients.

This study did have one redeeming fact. It was completed because more and more HIV-positive patients are surviving into old age, which is a testament to the treatments we have today. Older patients are simply more prone to stroke and other cardiovascular accidents.

Yet the researchers also concluded that the increased stroke risk could very well be linked to the treatments itself. HIV treatment therapies could potentially boost risk factors for stroke. And in an ironic twist, these treatments prolong life but also exposure to the virus, leading to "inflammatory effects resulting from long-term infection."

We at Moveable Feast believe it's good to stay informed about the latest HIV news and research. We're also glad to be here for our clients, who often face multiple medical issues.

Reader Recipe: Poached Fish with Swiss Chard

This recipe was sent to us by Kevin Bonds as an entry in our "Let's Dish! & Dine Out" Giftcard Giveaway, currently ongoing. Feel free to send your own favorite recipes or food photos to enter in the Giveaway for the $25 giftcard to Let's Dish! (Giveaway ends Feb. 13th). 

Thanks for your entry, Kevin! 

Original recipe called for salmon, but I had sea bass and it worked great.  I used two fillets (those individually wrapped frozen fillets).  I was able to defrost them quickly in the microwave without cooking them at the same time.  I think I used more wine vinegar than the recipe called for - basically I just mixed the ingredients to taste.

2-4 fish fillets
3 Tablespoons dijon mustard
2 Tablespoons honey
1 Tablespoon white wine vinegar
1 Tablespoon of dried dill
1 small onion, chopped
1/4 cup chicken broth
Swiss chard, chopped into 1 inch chunks.  Use the stems too.  I used 5-6 big stems for my two fillets.

Coat slow cooker with cooking spray.  Arrange fish in it, tucking the thin ends underneath if needed.  Sprinkle with garlic or season salt.

Stir together mustard, honey, vinegar.  Put two Tablespoons in another bowl, and to that add the onion, broth, and dill.  Pour the mixture over the fish.  Save the remainder for later.

Cover; cook on HIGH for 1.5 hours (or low for 3).

During the last 15-20 minutes, add the chard on top of the fish.  It will fill the crock pot, but cooks down.  Cover and continue to cook for 15-20 minutes on high.

Remove the chard and put in a serving bowl.  Toss with the remaining sauce.  Carefully remove the fish and serve, then put the chard beside it.  It would be great with rice, but was a super meal without too. 

iPhone & Breast Cancer

Pretty cool news out of Annapolis - Severna Park. 

Teacher Richard Zmuda at the Severn School has created an iPhone app that compiles and distributes the latest information about breast cancer treatment, research, and initiatives.

Drawing off of his personal experiences with his wife's breast cancer, Zmuda knew that a big obstacle to patients today is easy and clear access to accurate information. So in the 1990s, he began writing an email newsletter that was distributed to a few area hospitals, doctors, and nonprofits. Local doctors praised his newsletter for its accuracy and helpfulness to patients. But he wanted to reach farther.

Now, with an iPhone app whose download costs a one-time fee of just 99 cents, anyone can access Zmuda's newsletters and their wealth of information.

Pretty cool. And now, with the iPhone being offered on the Verizon network, we're hopeful that Zmuda's app will become even more popular. The more you know, the better prepared you are to fight your disease.

Weekly Health Tip: Almonds

Part three of our warming and immune-enhancing foods series; last week, we looked at lentils. 

Nuts have many health benefits, and almonds are a standout even among these star performers. Almonds are high in protein and fiber, low in saturated fat, and rich in Vitamin E, Vitamin B2 (riboflavin), magnesium and manganese. A 4-ounce serving (about 100 nuts) contains only 4 grams of saturated fat. Compare this to a similar portion of cheddar or American cheese, which contains 24 grams of saturated fat. Almonds are a wonderful snack food and go well with apple slices and can also be added chopped to salads to provide crunchiness and protein. Roasting appears to have little impact on nutrient content--but eating almonds with the skin may enhance their antioxidant value and reduce oxidized LDL cholesterol, which is associated with heart disease. For immune compromised individuals, roasted almonds may be a bit safer, as there have been rare reports of salmonella in raw almonds.

Special note: Our team of registered dietitians works hard to provide each client with life-saving nutritional counseling, and then uses that information to tailor meals to the client's dietary and medical needs. Each week, they also provide the Weekly Health Tip that you enjoy. Support our dietitians and Team Diet Tribe in their Botanical Interests Seed Fundraiser.

Diet Tribe Seed Fundraiser

(click here to read the original blog post on the Ride For The Feast blog)

Team Diet Tribe, one of our Ride for the Feast teams, will be holding a seed fundraiser to raise money for Moveable Feast and the Ride!

How can you help Diet Tribe & Moveable Feast? We will be selling packets of "Botanical Interests Seed Collections." Moveable Feast will receive 40% of all sales, on behalf of Diet Tribe and Ride for the Feast. The seeds come in a pretty gift box and are great for upcoming birthdays or holidays! 

To see the seed selection flier and order form, please click here.

When should orders be placed by? All orders must be placed by Valentine's Day, February 14th. To place a seed order, please contact dietitian Sara McClean.

When will my seeds arrive? Seeds will arrive on or around April 1st.

I don't need seeds. How can I still support Ride for the Feast? That's easy! You can get still support Moveable Feast in a very personal and direct way. The following seed retailers have long been strong supporters of Moveable Feast and our mission. You can purchase seeds from any of the following retailers and have the seeds shipped to Moveable Feast (attn: Sara McClean). We'll use your seeds to grow vegetables and fruits to feed our clients!

www.BotanicalInterests.com
www.SeedsOfChange.com
www.SeedSavers.org

Team Diet Tribe and Ride for the Feast thank you for your support!

Weekly Health Tip: Lentils for Protein

This month, we're featuring warming and immune-enhancing foods for these cold winter days. Last week, we featured winter squash and sweet potato. This week, we're taking a closer look at the delicious lentil. 

If you are vegetarian -- or merely prefer to limit your consumption of animal proteins -- lentils are a very good source of protein. They are also an excellent source of both soluble and insoluble fiber, easier to cook than other legumes, high in molybdenum and folate--and last but not least--very tasty and adaptable to different recipes!  They are also rich in iron, manganese, phosphorous, copper, potassium, and Vitamin B1 (thiamine).

The fiber in lentils is filling without being fattening, and contributes to cardiovascular and digestive health and helps reduce diabetes risk. For those already dealing with diabetes, a legume-rich diet is a plus.  In addition to fiber, lentils' high folate content reduces blood levels of homocysteine, an amino acid linked to artery damage.

You can whip up an easy and yummy lentil soup in just a few minutes at home! Try this recipe:

• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 0.5 cup finely chopped carrot
• 0.5 cup finely chopped celery
• 2 teaspoons salt
• 1 pound lentils, picked and rinsed
• 1 can crushed tomatoes
• 2 quarts low-fat, low-sodium chicken broth
• 0.5 teaspoon coriander
• 0.5 teaspoon cumin
• 1 teaspoon finely chopped cilantro

Pour olive oil in pot and set the stove on medium heat. Once oil is hot, add onion, carrot, celery, and salt and cook until onions are translucent. Next, add all the remaining ingredients, stir, and cover. Set on high heat and bring to a boil for 1 minute. Then reduce heat to low, cover, and simmer until lentils are tender (approximately 35-40 minutes). Puree soup if so desired and enjoy!