Doctor condems the campaign against cholesterol

This post includes a summary of a paper published in the Journal of the Americn Medical Association 1989;261(22):3240-3241 and a recipe for Mediterranean beef stew with green olive pesto.

Study title and author:
The AMA's Campaign Against Cholesterol

Books:

Fredrick J. Stare, MD

Harvard University Boston, Mass

This paper can be accessed at: http://jama.ama-assn.org/cgi/content/summary/261/22/3240-a

Dr. Stare was an emeritus professor of nutrition and the founding chairman of the department of nutrition at the Harvard School of Public Health

Dr. Stare states: "The cholesterol factor is of minor importance as a risk factor in cardiovascular disease. Of far more importance are smoking, hypertension, obesity, diabetes, insufficient physical activity and stress".

He also added "The National Cholesterol Education Program was most unfortunate, because it gives undue emphasis to a minor risk factor in cardiovascular disease and thus false hope to millions of individuals"

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Recipe of the day

Mediterranean Beef Stew with Green Olive Pesto

Stew Ingredients:

Food Mall: Beef Chuck

◦2 T fat of your choice

◦2 lb. chuck shoulder, cubed
◦1 yellow onion, chopped
◦3 cloves garlic, finely chopped
◦1 carrot, finely chopped
◦(1) 28 oz. can fire roasted crushed tomatoes
◦1 c red wine
◦1/4 c balsamic vinegar
◦1 lemon, sliced and seeds removed
◦S&P

Pesto Ingredients:
◦1 handful of basil leaves
◦1/2 handful of mint leaves
◦1/2 c green olives (about 20)
◦3 T extra virgin olive oil

Method:
Preheat the oven to 350ºF.

In a dutch oven melt your fat. Salt and pepper the cubed chuck pieces, add them to the pot and let them brown on each side. Don’t fidget with them or remove them until you see a visible brown crust on the meat. Remove and reserve on a plate. To the pot, add the onion, garlic and carrot. Let them sweat and saute until soft, about 10 minutes. Add the meat back to the pot, along with the tomatoes, raisins, red wine and balsamic vinegar. Stir to combine. Top with sliced lemons.

Lay a piece of parchment paper of the the top of the pot and press it down into the pot. Place in the oven and braise for 2 hours. Taste the meat, it should be super tender, if it’s not give it another half hour or so.

Once you’re about 10 minutes from the stew finishing; combine all the ingredients for the pesto in a mini food processor. Pulse until everything has come together.

When the stew is out of the oven, take the lemon rinds out, but leave in the flesh…it’ll separate very easily. Swirl in the pesto and serve.