Older people with the highest cholesterol live the longest

This post includes a summary of a paper published in The Lancet Volume 350, Issue 9093, Pages 1778 - 1779, 13 December 1997 and a recipe for chicken and shrimp soup.

Study title and authors:

Books:

Total cholesterol and mortality after age 80 years

Ársaell Jónsson, Helgi Sigvaldason, Nikulás Sigfússon
Reykjavik Hospital, IS-108 Reykjavik, Iceland; and Heart Preventive Clinic, Reykjavik

This paper can be accessed at: http://www.thelancet.com/journals/lancet/article/PIIS0140-6736(05)63609-4/fulltext#bib2
 
This 15 year long study compared cholesterol levels and death rates of 105 people aged 80 years or older.
 
The results of the study showed that those with the lowest cholesterol (less than 5.0mmol/l 193mg/dL) had a 6% higher death rate than those with the highest cholesterol (over 6.5mmol/l 251mg/dL)

This study indicates that people with the highest cholesterol live the longest.

 
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Recipe of the day

Chicken and Shrimp Soup

Ingredients:
■1/4 cup bacon fat, lard or olive oil
■1 medium onion, chopped
■1 yellow pepper, chopped
■1 jalapeno pepper, chopped
■2 stalks celery, chopped
■2 medium carrots, chopped
■2 tbsp chopped garlic
■2 cups diced tomatoes

Food Mall: Chicken

■2 cups cauliflower “rice” or more to taste (for 2 cups worth take a bag of defrosted frozen cauliflower or 1/2 a head of fresh cauliflower and put in food processor or food “chopper” and process until cauliflower is the size and shape of rice)

■1/2 tsp cayenne pepper
■1/2 tsp black pepper
■1/2 tsp paprika
■1 tsp garlic powder
■1 tsp sea salt
■2 cups chopped chicken
■8 cups chicken stock
■1 bag peeled and cleaned, uncooked shrimp
■1/4 cup chopped scallions, or green onions
■1/2 cup chopped cilantro

Directions:
On medium heat, melt bacon fat or other fat in a large cooking pot. Add onions, yellow pepper, jalapeno, celery and carrots. Cook five minutes.

Add garlic and cook for an additional two minutes. Don’t let the garlic brown. Add tomato and the cauliflower “rice”. If you want soup that’s a little less soupy and more like meat and vegetables with a little broth, simply add a few more cups of cauliflower rice.

Add cayenne pepper, black pepper, paprika, garlic powder, and salt and sauté a few minutes then add chicken and cook for about five minutes, stirring frequently.

Turn down heat to low/medium.

Add chicken stock and simmer 20-30 minutes.

Add shrimp, scallions, and cilantro and simmer for an additional 5-10 minutes.