Thoraiya DyerThiamine deficient? Try Chipotle Pinto Beans!
November 21st 2006 22:41
filed under VITAMIN GOURMET
Michael Lesser, M.D. in his book Nutrition and Vitamin Therapy tells us that thiamine deficiency affects the brain in far too many ways than we can imagine. Consider the following signs and symptoms:
apathy
confusion
emotional instability
depression
feelings of impending doom
fatigue
insomnia
headaches
indigestion
diarrhea or constipation
poor appetite
weight loss
numbness or burning in the hands or feet/paresthesia
inability to tolerate pain
sensitivity to noises
low blood pressure
anemia
low metabolism
shortness of breath
heart palpitations
enlarged heart on X-ray
Our recommended daily requirement is 0.5 mg per 1000 calories of food. If you're taking thiamine as a supplement, a daily dose of 10 mg is required.
So where do we get thiamine in our normal diet? Wheat germ, rice polish, brewer's yeast, and bran are the richest natural sources of thiamine. Green peas, spinach, liver, beef, navy beans, nuts, pinto beans, soybeans are also great sources of thiamine.
GOURMET RECIPE
Chipotle Pinto Beans
This is great served over corn bread on a cold winter day. If you can't find a ham hock, use a couple of slices of bacon. Also make sure that your chipotle pepper is straight from the can. Valeria, who came up with this amazing recipe, used one that had been in the refrigerator for months and it didn't add much flavor to things.
8 servings, 55 min 10 min prep time
1 lb dried pinto beans, soaked overnight
2 cups chopped tomatoes
1 cup chopped onions
1 tablespoon garlic
2 teaspoons ground cumin
1 teaspoon chili powder
1 whole chipotle chile in adobo
1 ham hock (optional)
1. Put beans in a medium sauce pan and add enough water to cover the beans. Cover with a lid and bring to a boil. Simmer for 10 minutes.
2. Add the remaining ingredients, cover and bring to a boil. Remove and set aside chipotle pepper. Lower heat and simmer until beans are tender, stirring frequently and adding more water when needed to prevent scorching. Salt to taste and return chipotle pepper to pot if a spicier stew is desired. Serve hot in soup bowls.
Source: Nutrition and Vitamin Therapy by Michael Lesser, M.D.
Wikipedia
Recipezaar
Michael Lesser, M.D. in his book Nutrition and Vitamin Therapy tells us that thiamine deficiency affects the brain in far too many ways than we can imagine. Consider the following signs and symptoms:
apathy
confusion
emotional instability
depression
feelings of impending doom
fatigue
insomnia
headaches
indigestion
diarrhea or constipation
poor appetite
weight loss
numbness or burning in the hands or feet/paresthesia
inability to tolerate pain
sensitivity to noises
low blood pressure
low metabolism
shortness of breath
heart palpitations
enlarged heart on X-ray
Our recommended daily requirement is 0.5 mg per 1000 calories of food. If you're taking thiamine as a supplement, a daily dose of 10 mg is required.
So where do we get thiamine in our normal diet? Wheat germ, rice polish, brewer's yeast, and bran are the richest natural sources of thiamine. Green peas, spinach, liver, beef, navy beans, nuts, pinto beans, soybeans are also great sources of thiamine.
GOURMET RECIPE
Chipotle Pinto Beans
This is great served over corn bread on a cold winter day. If you can't find a ham hock, use a couple of slices of bacon. Also make sure that your chipotle pepper is straight from the can. Valeria, who came up with this amazing recipe, used one that had been in the refrigerator for months and it didn't add much flavor to things.
8 servings, 55 min 10 min prep time
1 lb dried pinto beans, soaked overnight
2 cups chopped tomatoes
1 cup chopped onions
1 tablespoon garlic
2 teaspoons ground cumin
1 teaspoon chili powder
1 whole chipotle chile in adobo
1. Put beans in a medium sauce pan and add enough water to cover the beans. Cover with a lid and bring to a boil. Simmer for 10 minutes.
2. Add the remaining ingredients, cover and bring to a boil. Remove and set aside chipotle pepper. Lower heat and simmer until beans are tender, stirring frequently and adding more water when needed to prevent scorching. Salt to taste and return chipotle pepper to pot if a spicier stew is desired. Serve hot in soup bowls.
Source: Nutrition and Vitamin Therapy by Michael Lesser, M.D.
Wikipedia
Recipezaar
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