VMC Newsletter: Vol. 2009 | Issue 31 | Thursday 12 March |
Message from the VMC Medical Spokesperson
Dr Joe
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Hello there!
Coeliac disease affects a person’s capacity to absorb gluten from the gut. Although gluten intolerance is also common, the two are not the same. Whilst many foods have gluten in them, fortunately there are now more gluten free alternatives for people with coeliac disease. Read on and learn more.
Available below, which may be of interest:
Feature Article: Are you 1 in 100? Coeliac awareness week 13-20 March
Top 8 medical articles from the last fortnight
Recipes: Ricotta and rocket cannelloni
Video: Non invasive biomarkers of gut function
Animation: Digestion
If you have any comments about this newsletter or Virtual Medical Centre, please share them with me. If you find this newsletter interesting, why not forward it to a friend or colleague?
Yours in good health,
Dr Joe Kosterich
MBBS |
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| Are you 1 in 100? |
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Are you 1 in 100? Coeliac awareness week 13-20 March
Around 1% of the Australian population has coeliac disease. Currently fewer than one in five has been diagnosed...
Read Complete Article |
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| Mediterranean diet |
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Mediterranean diet associated with lower risk of cognitive impairment
Eating a Mediterranean diet appears to be associated with less risk of mild cognitive impairment...
Read Complete Article |
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| Exercise for life |
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People who exercise lower their risk of colon cancer
A new study has added considerable weight to the claim that exercise can lower the risk for colon cancer...
Read Complete Article |
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| The importance of potassium |
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Cutting salt isn't the only way to reduce blood pressure
people trying to lower their blood pressure should also boost their intake of potassium, which has the opposite effect to sodium...
Read Complete Article |
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| Diabetes |
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Diabetes treatment may lie in helping muscles to burn fat better
Scientists i have produced results that could silence the current debate about exactly how fat molecules clog up muscle cells...
Read Complete Article |
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| Fighting migraine |
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Vitamin B and folate fight migraine
Researchers have recently concluded a clinical trial showing inexpensive supplements help migraine sufferers...
Read Complete Article |
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Under stress? |
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Men under stress find their thinking disrupted
Male humans, like male rats, don't do their most agile thinking under stress...
Read Complete Article |
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| Fatty TV |
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Too much TV may lead to too much fast food
Here's another reason not to let kids park it in front of the TV for hours on end...
Read Complete Article |
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| Cancer detection |
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Early cervical cancer detection saves lives
Women should receive a "Pap" screening test because early screening can help improve cervical cancer survival...
Read Complete Article |
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Virtual Medical Centre Interactive
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3D ANIMATION: Digestion
View the animation |
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VIDEO: Non invasive biomarkers of gut function
Gut physiology alters with age. Associate Professor Ross Butler discusses possible gut problems and non invasive tests to help diagnose these problems...
View the video |
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TOOL: Calorie counter
View the tool |
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ENCYCLOPAEDIA: Disease search
Click here to search for disease information on Virtual Medical Centre. |
The support of the following commercial entities are gratefully acknowledged: |
RICOTTA AND ROCKET CANNELLONI
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Serves: 2, or 4 as an appetiser
Ingredients
2 spring onions, finely chopped
125g Australian Reduced Fat Ricotta cheese
50g rocket or spinach leaves, blanched and roughly chopped
Freshly ground black pepper, to taste
2 teaspoons chopped continental parsley
1 fresh lasagne sheet (15cm x 30cm)
1 cup good quality low salt tomato pasta sauce
10g rocket, extra, for serving
20g shaved Australian Parmesan Cheese, for serving
Method
1. Combine spring onions, ricotta and rocket or spinach leaves. Season to taste.
2. Cut lasagne sheets into four. Cook sheets in a large pot of boiling water for 3 minutes or until tender, then refresh in cold water. Divide ricotta mixture evenly along the longest length of the sheet. Roll up to form a tube. Place in a 30cm x 18cm baking dish.
3. Pour tomato pasta sauce over cannelloni tubes and bake at 180°C for 20 minutes or until heated through.
4. Serve cannelloni topped with rocket and shaved parmesan.
Nutrient analysis per serve:
Nutrient analysis per serve:
Energy: 1070kJ
Protein: 15g
Total fat: 11.0g
Saturated fat: 5.9g
Carbohydrate: 23g
Total sugars: 11g
Sodium: 421mg*
Calcium: 320mg
Iron: 1mg
Fibre: 1g
GI: Low
No added sugar
Click here to view more recipes.
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