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Wednesday, 10 August 2011

Featured great food of the week.

Red Bell Pepper
Check out the vitamin c in a bell pepper. One of the many myths regarding low carbing is we can be vit c low when we drop potatoes. A red pepper has around twelve times the vit c content per hundred grams as potato. Available all year round, great when added to a roast vegetable mix, or eaten cold and raw with a salad.

For atherosclerosis and diabetic heart disease, peppers also contain vitamin B6 and folic acid. These two B vitamins are very important for reducing high levels of homocysteine, a substance produced during the methylation cycle (an essential biochemical process in virtually every cell in the body). High homocysteine levels have been shown to cause damage to blood vessels and are associated with a greatly increased risk of heart attack and stroke.

1 comment:

Anonymous said...

Peppers are among my favourite vegetables, red peppers are lovely eaten raw in salads, you can stuff themwith al kinds of meat/cheese/whatever, or cut a slice of lovely homebaked low carb bread, spread with plenty of butter, top with finely chopped red pepper, add a little sea/himalayan salt.

Or try this: Cut pepper and 1 leek into thin strips, crush a clove of garlic, melt butter in a pan, fry vegetables for a few minutes till soft, season with a pinch of bouillon powder, freshly ground pepper and pour soured or double cream into the pan, dont boil just warm through.If you want things hotter, add a few chilli flakes or chilli pepper. Delicious served over fried fish, fried chicken breast, or similar, a lovely quick and low carb meal there for you.

Anyone wanting more recipes email me.

Karen chocfish