The Free Range Gourmet Free range thoughts on the finest ingredients, cuisine, and fine dining in Hawaii.

Range Gourmet

  Local Hawaii ingredients used with an international flair

        ^BNanette^K^H (Gone but not forgotten) 1946-2020


Saturday, October 06, 2007


We don't eat foie gras anyway, but this is scary

From the blog Neurophilosophy :

Eating foie gras may increase risk of Alzheimer’s (click for complete article)

foie-gras.jpgThe popular delicacy foie gras (which is French for “fat liver”) is produced in a way that animal rights activists insist is barbaric. Ducks and geese are force-fed corn mash twice a day, through a tube that is inserted into the oesophagus. The birds are slaughtered 2-3 weeks later, and their engorged livers are then removed, to be sold whole or for use in making pâté, mousse or parfait.

But it seems that the slaughtered birds may be the ones who have the last laugh - researchers from the University of Tennessee Graduate School of Medicine, in collaboration with a group from Uppsala University in Sweden, have found a potential link between foie gras consumption and the development of a number of amyloidogenic diseases. The findings are published online this week, in the Proceedings of the National Academy of Sciences.

The amyloidogenic diseases include Alzheimer’s Disease, variant Creutzfeldt-Jakob Disease (vCJD), tuberculosis, diabetes and rheumatoid arthritis. ...


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