High tofu (unfermented soy) consumption is linked to poor memory

This post includes a summary of a paper published in Dementia and Geriatric Cognitive Disorders Vol. 26, No. 1, 2008 and a recipe for lamb chops with rosemary and anchovy butter.

Study title and authors:
High Tofu Intake Is Associated with Worse Memory in Elderly Indonesian Men and Women

Digital Download:

E. Hogervorsta, T. Sadjimimc, A. Yesufua, P. Kreagerb, T.B. Rahardjod

aDepartment of Human Sciences, Loughborough University, Loughborough, and
bOxford Institute of Ageing, University of Oxford, Oxford, UK;
cUniversity of Respati Health Institute, Yogyakarta, and
dCenter for Health Research, University of Indonesia, Jakarta, Indonesia

This paper can be accessed at: http://content.karger.com/ProdukteDB/produkte.asp?Aktion=ShowAbstract&ArtikelNr=141484&Ausgabe=239033&ProduktNr=224226

The study found that high tofu (unfermented soy) consumption was associated with worse memory.

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Recipe of the day

Lamb Chops with Rosemary and Anchovy Butter

Ingredients:

8 lamb chops

Food Mall: Lamb Chops

Salt and freshly milled black pepper

For the Rosemary and Anchovy Butter:
50g/2oz butter, softened
30ml/2tbsp fresh rosemary leaves, finely chopped
30ml/2tbsp anchovy sauce

Method:
1.Prepare the rosemary and anchovy butter; in a small bowl mix all the ingredients together and set aside.

2.Season the chops and smear on both sides with the butter. Cook on a prepared barbecue or preheated moderate grill for 12-16 minutes turning occasionally, brushing with any of the remaining butter.

3.Serve the chops with a courgette and carrot salad.