Director of worlds longest running heart study says those that eat more cholesterol and fat - weigh the least and are more physically active

This post includes a summary of a paper published in the Archives of Internal Medicine 1992;152(7):1371-1372 and a recipe for

Study title and author:

Concerning the Possibility of a Nut...

Books:

William P. Castelli, MD

This paper can be accessed at: http://archinte.ama-assn.org/cgi/content/summary/152/7/1371

The Framingham Heart Study is a long-term, ongoing cardiovascular study on residents of the town of Framingham, Massachusetts. It is the worlds longest running heart disease study and began in 1948 with 5,209 adult subjects from Framingham, and is now on its third generation of participants.

Dr. William Castelli, a director of the Framingham Heart Study, declared: "In Framingham, Mass, the more saturated fat one ate, the more cholesterol one ate, the more calories one ate, the lower the person's serum cholesterol...we found that the people who ate the most cholesterol,ate the most saturated fat, ate the most calories, weighed the least, and were the most physically active"

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Recipe of the day

Bacon Mayonnaise

Ingredients:

◦1/2 c liquid (but NOT hot) bacon fat*

Food Mall: Bacon

◦1 egg yolk (if you use local, pasture raised chicken eggs, you don’t have to worry about bacteria)

◦1 t lemon juice

Method:
Put the egg yolk, mustard and vinegar in the smallest bowl of your food processor. Start the blade running and slowly add the bacon fat. Slowly means–take spoonful of fat and add a single drop into the bowl of the food processor. Once that has combined, add another drop. You should start to see an emulsion forming. At this point, you can add the fat as a slow drizzle. Continue until all the fat is gone. The mayo is finished when it’s creamy and a little thick. All in all, it’ll take about 6 minutes.

*Heat the oven to 350. Place 8 slices of bacon on a baking sheet and cook until browned about 25 minutes. Remove the bacon from the pan and reserve it for another recipe. What’s left should be about 1/2c of rendered bacon fat. Make sure the fat has cooled down a bit before making the mayo.