C-Reactive Protein Levels and Disease Risk

C-reactive protein (CRP) is a protein synthesized by the liver and which belongs to a class of proteins called Acute-phase proteins.  Blood levels of these proteins increase in response to inflammation.  It is thought that high levels of CRP are indicative of increased risk for diabetes, hypertension, and cardiovascular disease.

A vegan diet has been shown to lower the levels of CRP in the blood indicating a reduction in inflammation.  It has also been shown that this is beneficial in the treatment of Rheumatoid Arthritis not only because of lower CRP levels but also because of its effect on gut bacteria.  Rheumatoid Arthritis patients show higher levels of Proteus mirabilis antibodies.  The disease activity is linked to these levels which are reduced in patients following a vegetarian diet.
Vegetarian Diets In The Treatment Of Rheumatoid Arthritis

Are Vegans And Carnivores More Tolerant Of Each Other Now?

Moby has been a vegan for 24 years and he thinks their relationship with carnivores has changed for the better over time.  In this Diner's Journal article, he discusses that transformation.

Can Vegans and Carnivores Get Along?  Moby Thinks So

Still Rockin' After 60

Bruce Springsteen may have just turned 63 but he's still going strong.  A mostly vegetarian diet and a 30 year workout routine have a lot to do with it.

Bruce Springsteen turns 63: His vegetarian diet and workout secrets

Bruce Springsteen at Sixty - Two

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Beer's Not Just For Breakfast Anymore!

If you like cinnamon raisin toast with your breakfast or as a snack, this is a great recipe with a little twist.  You'd be surprised at how good it tastes.

Raisin Beer Bread

one 12 oz bottle or can of beer

2 tsp dry yeast

1/2 tsp ginger
1 tbsp cinnamon
1/4 tsp vanilla extract
2 tbsp Splenda
one banana (mashed)

2 tbsp whole flax meal
1 cup raisins
1 cup one minute oatmeal

3 cups whole wheat flour

2 tsp sea salt

Mix yeast and beer in a bowl and stir until yeast is dissolved.

Add ginger, cinnamon, vanilla extract, Splenda, and banana and stir well.

Mix in the flax meal, raisins, and oatmeal.

Add flour and salt and knead well for about 10 minutes.

Set the bowl aside, covered with a warm, moist towel and let rise for about 1 hour.

Knead well again and then form the dough into a loaf and place in a non – stick bread pan or one lined with non – stick foil or parchment paper.

Preheat oven to 350° and let dough rise in bread pan for 40 minutes.

Bake bread in oven for 40 minutes, remove, and let cool for at least 1 hour on wire rack.

Bread will slice better when cooled, especially if refrigerated for a few hours first.

Bread Machine Variation

You may have to experiment a little depending on your brand of bread machine.  I have a Cuisinart CBK-200 Convection Bread Maker and I find that I prefer the results of using the White, light crust setting instead of the Whole Wheat setting.  I add the beer first but make sure that it is warm to the touch.  Then I add the salt, ginger, cinnamon, vanilla extract, Splenda, flax meal, banana, and oatmeal and stir it up with a plastic spoon.  Lastly, I add the flour and make a little pocket in the top where I place the yeast.  Add the raisins during the mix-in cycle on your machine.  I have tried mixing a tablespoon of vital gluten with the flour prior to adding it but I haven't noticed any improvement in the bread so I consider it unnecessary, although it is an option to consider.