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).