Avocado Pasta recipe full of good healthy fats . . .
Maple syrup may help fight disease-causing bacteria, including antibiotic-resistant strains that often grow in health-care settings, says a study published online in Applied and Environmental Microbiology.
Concentrated extracts of maple syrup combined with antibiotics significantly reduced the growth of four common bacterial strains and bacterial communities called biofilms, the study found.
Bacterial biofilms accumulate on medical surfaces and devices, such as catheters and artificial joints, and are responsible for many antibiotic-resistant hospital infections, research has shown.
The maple-syrup extracts appeared to damage the outer membrane of bacterial cells, increasing their susceptibility to antibiotics, and to disable cellular mechanisms called efflux pumps associated with antibiotic resistance, the researchers said. The extracts also reduced the activity of genes in the bacteria linked to antibiotic resistance.
Maple syrup contains plant-based compounds called phenols that have exhibited antioxidant and anti-cancer properties in previous studies, according to researchers. Maple syrup may reduce the dose of antibiotics needed to kill biofilms, they said.
The study, at McGill University in Montreal, used concentrated maple-syrup extracts developed from syrup purchased at local markets in August 2013. The extracts and four phenols isolated from maple syrup were tested separately and in various combinations, with and without the antibiotic ciprofloaxin, against Escherichia coli, or E.coli; Proteus mirabilis, a common cause of urinary-tract infections; and two strains of Pseudomonas aeruginosa, associated with hospital-acquired infections.
Maple-syrup extract alone suppressed the growth of biofilms for all four strains. But pairing the extract with ciprofloaxin reduced E. coli and P. mirabilis biofilm formation by about 70% and the two P. aeruginosa strains by 83% and 54%, compared with control cultures treated with just ciprofloaxin.
Of the phenols tested, only catechol, when combined with ciprofloaxin, significantly reduced the growth of all four bacterial strains. Catechol may be responsible for maple syrup’s antimicrobial properties, the study suggests.
Caveat: Maple-syrup extracts combined with antibiotics haven’t been tested in human trials.
Now that print is dead, maple syrup may officially be the greatest thing made by trees.
This nutritional inspiration comes from Kylie one of our resident CF parents who is passionate about using natural therapies to supplement mainstream treatments. For many of us these 5%ers are among a bunch of things that we try and incorporate into our diets and routines. If it can’t hurt and it’s received well by our children, why not try it? After all, life’s too short to wait until everything is proven. So if that sounds like you, here are a couple of little snack ideas using maple syrup to get you started… (‘grams of fat’ count in brackets as gf)
¼ cup pure maple syrup, plus more for serving (optional)
2 cup whole fat milk (4.4gf)
1 tsp. vanilla extract & 1 tbsp Chia seeds (4.7gf)
2 scoops Conoisseur vanilla ice cream (19.6gf)
Half a banana
Puree ingredients until smooth; pour into serving glasses and drizzle with more syrup, if you like.
Total Fat count | approx 30 grams fat
Approx Fat Counts
1/2 cup of Black rice cooked (and mixed with other ingredients once cold) – 3 grams
1 small can of tuna in oil – 6 grams
1 corn cob roasted and then kernels sliced off
1/2 capsicum diced
Parsley or rocket to mix through
1 x tablespoon olive oil to finish – 12 grams
Total approx 20 grams
In the absence of sunlight or supplements, eating mushrooms is a good way to up your vitamin D levels, and the only vegetarian food source of vitamin D. They are also a good source of B vitamins, which help provide energy by breaking down proteins, fats and carbohydrates, and play a key role in the nervous system.
Simply cook in LOADS of butter and sprinkle a little rosemary on top, saute until soft and delicious.
A good squeeze of lemon is not only a nice flavour addition, it also breaks through the fatty taste which can sometimes be too much on a little palette.
(One thing we’ve noticed is that when we put too much butter or oil in a dish, kids get almost a ‘fatty taste fatigue’ from the taste of fat so we often try to break up the taste with something fresh).
Most of our kids are heading back to school and for those of you tackling it for the first time, it can be a little daunting as you consider “how will my child take their enzymes?” or “how will i make sure they get enough calories throughout the school day?”. In the early days of pre-school and primary school (Up to about grade 1) we used to stick stickers on the inside of the lunchbox telling him how many enzymes were for each item of food and put the corresponding amount into one of those little tupperware containers (tupperware keyrings we bought off e-bay).
The main reason we put the sticker on was to keep trying to teach him how many enzymes were needed for each item of food. Now he’s in grade # 2 we just put the total amount of enzymes into the container with no stickers. We do this for a couple of reasons – he’s a little more private now as he gets older and doesn’t want a whole bunch of stickers on his lunchbox which is fair enough but also, he’s just busy. Like most eight year old boys he’s on the go and he just sculls the enzymes, grabs his lunch and stuffs as much as he can down before he grabs his treats and runs outside. So we have to work with that.
When it comes to lunches, many of us are creatures of habit as we throw stuff in the lunchboxes each morning. Thinking about adding extra fat or salted foods is one more thing to think about so it often helps to have a plan. I still try and offer a reasonable amount of variety so that I tempt him with at least a few things that he might feel like eating.
Our plan usually is:
For Morning tea
1 x packet salty chips
1 x high fat snack like a cookie with fruit & choc bits or banana bread or celery with fatty cheese and dates
1 x serve vegetable sticks (sip & crunch)
1 small portion of fruit
1 small portion of vegetable snacks like cherry tomatoes, carrots or mini cucumbers
1 roll or sandwich (lots of butter, mayonaise, salami, cheese, lettuce etc)
1 medium portion of fatty snacks – muffin, chocolate, fruit & choc biscuits etc
Drink Bottle: Gatorade during the summer months
We’re going to post more school food ideas as the year goes on so keep your eye out.
Kale is currently top of the pops when it comes to superfoods right now. Blueberries, quinoa and amaranth have been left by the wayside as health seekers bake, puree and blend their way to good health with the good green stuff. And with good reason.
Kale is a leafy green vegetable that is chock-full of essential vitamins A, C and K as well as minerals like copper, potassium, iron, manganese and phosphorus. A cup of fresh kale has only about 40 calories but packs almost 3 grams of protein. One cup of cooked kale has over 1000% more vitamin C than a cup of cooked spinach and unlike spinach, kale’s oxalate content is very low which means that the calcium and iron in kale are highly absorbable in the human digestive system.
It’s a great nutrient dense way to start the day and an easy recipe to adapt for CF / non-CF calorie requirements. Continue reading “Start the day with a kale smoothie”