BJH SITEMAN MAIN - Ad from 2024-09-29
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PRESENTED BY
GO ALL IN WITH A L L I U M S
SPON SOR ED CON TEN T BY KATHER IN E LEWIS
Mediterranean
Flatbreads
GREEN ONIONS
GARLIC
LEEKS
ONIONS
Green onions are often
added as a garnish for
texture, color or a bit
of tang. But there鈥檚
much more happening
inside these slender
green and white stalks.
Green onions contain a
winning combination
of phytonutrients,
antioxidants, vitamin
C and flavonoids, all of
which work together to
quiet oxidative stress
and inflammation,
conditions that can
set the stage for heart
disease, arthritis and
some cancers.
This allium offers
far-reaching benefits,
such as increased
immunity and better
heart health. Beyond
garlic cloves, other
garlic-infused products
have multifaceted uses.
Rubbing garlic oil on
sore joints and muscles
can bring some relief,
topically applying garlic
extract can help wounds
heal, and soaking feet
in garlic water can fight
athlete鈥檚 foot. Garlic is
also rich in vitamin B6, C
and manganese.
Lovely, fan-shaped
leeks are in season and
at their best right now.
They add a subtly sweet,
oniony note to all kinds
of dishes, including pasta
and soups, or they can
simply be roasted with
olive oil and enjoyed on
their own. Last year,
the National Library
of Medicine pointed
to a host of bioactive
substances 鈥 such as
dietary fiber, flavonoids
and sulfur compounds
鈥 that are found in leeks
and have been linked
to improved health
conditions including
better circulation,
lower blood sugar and
cholesterol levels and
increased energy.
Whether white, red
or yellow, all onions
have organosulfur
compounds. These
chemicals give onions
their signature zing
鈥 and along with
antioxidants, plenty of
other health benefits too.
Cooked onions are easier
to digest than raw ones,
so give them a quick
saut茅 if needed to get all
the nutrition but less of
the bloat.
YOUR HEALTH TIPS
Garlic, onions, leeks, shallots:
If you鈥檙e looking to infuse a dish
with some piquancy, all of these
vegetables will do the trick 鈥 and
all of them are alliums. 鈥淎lliums
are fundamental in adding depth,
complexity and flavor to a vast
array of dishes. They are often the
foundational ingredient in many
cuisines around the world,鈥 said
Adetunji T. Toriola, M.D., Ph.D.,
Washington University School of
Medicine professor of surgery.
Beyond their culinary properties,
alliums have been central to
Eastern medicine for thousands
of years 鈥 garlic is used to help
with digestive issues and onion
for circulation, for example 鈥
and more modern science has
corroborated many of these
ancient uses.
鈥淭he health benefits of alliums
can be attributed to their rich
content of sulfur compounds,
flavonoids and antioxidants,鈥
Toriola said. 鈥淭he sulfur
compounds, like allicin found in
garlic, help to relax blood vessels
and improve blood flow, reducing
the risk of cardiovascular
diseases.鈥 These same compounds
support the immune system and
can help lower bad cholesterol,
commonly called LDL (for lowdensity lipoprotein cholesterol),
while increasing good cholesterol,
high-density lipoprotein, or HDL.
Alliums are also brimming with
antioxidants.
Even though alliums are low
in calories, they pack a host
of nutrients. 鈥淎lliums contain
essential nutrients like vitamin
K, vitamin C and manganese,
which are vital for maintaining
bone health. Studies suggest
that regular consumption of
alliums may help increase bone
density and reduce the risk of
osteoporosis,鈥 Toriola said. Leeks
are an especially good source
of these vitamins, and a range
of minerals: 鈥淟eeks provide
important minerals such as
manganese, iron and folate, which
are essential for various bodily
functions including metabolism,
red blood cell production and fetal
SERVING SIZE: 4
4 shallots, thinly sliced
1 Tbsp olive oil
陆 tsp salt
陆 tsp pepper
1 Tbsp balsamic vinegar
4 roasted-garlic naan flatbreads
6 Tbsp garlic hummus
1 cup cherry tomatoes, sliced
陆 cup Kalamata olives, sliced
Pepperoncini, sliced into rings
陆 cup feta cheese, crumbled
PREPARATION
o
Preheat oven to 400 F. Place sliced shallots in
small square baking pan. Drizzle with olive oil
and stir to coat. Add salt, pepper and balsamic
vinegar, and stir again to evenly distribute.
Arrange in single layer and cover with foil. Bake
for 10 minutes. Remove foil and return to oven
for additional 10 minutes. (Optional: Add sliced
tomatoes to pan when returning to oven.) Set
aside to cool slightly. Brush naan with water
and place in oven for 5 minutes to warm. Once
finished warming, top each naan with a layer of
hummus. Add tomatoes, olives, roasted shallots
and pepperoncini to each. Sprinkle with crumbled
feta to taste. Serve immediately. Eat as they are or
top them with chicken, beef or lamb.
ADETUNJI T. TORIOLA, M.D., Ph.D.
Washington University School of
Medicine professor of surgery
PHOTO PROVIDED BY SITEMAN CANCER CENTER
development during pregnancy.鈥
But alliums鈥 effect on
inflammation might be their best
attribute: Untreated, chronic
inflammation can lead to many
diseases, including heart disease
and cancer. 鈥淭he antioxidants
in alliums, such as quercetin
in onions, have potent antiinflammatory properties that help
reduce inflammation and may
relieve symptoms of conditions
like arthritis,鈥 Toriola said.
So if you鈥檙e the kind of cook who
automatically ups the garlic or
onion no matter what recipes call
for, keep at it! (And maybe grab
a mint.)
PHOTO PROVIDED BY SITEMAN CANCER CENTER
Know Your Risk. Change Your Future.
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