If you want to jump to the recipe, skip the introduction.
Introduction
Dear Reader,
I hope you had a good week. Mine was busy with lots of stakeholder meetings.
What have I been listening to this week?
I listened to a book by neurologist David Perlmutter titled “Grain brain: the surprising truth about wheat, carbs, and sugar – your brain’s silent killers” (Perlmutter, 2019). The author focuses mainly on the role of gluten in neurological disease; he also advocates for a low carbohydrate, healthy fat eating lifestyle. He is a proponent of the concept that gluten sensitivity is a spectrum rather than a binary abnormality. By that, many will say that proper gluten sensitivity is coeliac disease. If a diagnosis of coeliac disease cannot be achieved using conventional criteria, then the patient doesn’t have gluten sensitivity. Perlmutter proclaims that gluten sensitivity and coeliac disease should not be bound solely as gastrointestinal diseases but also neurological ones. He cites many examples from his own clinical practice and helpfully also shares citations from the observations of other neurologists (Cherbuin et al., 2012; Li et al., 2023).
I’ve also been listening to “Kitchen Confidential” (Bourdain, 2000) by Anthony Bourdain (1956 – 2018). I had picked up a bit about Bourdain based on his TV shows and what I’d read in the news. Listening to him read his book authenticates the stories he’s telling. I never realised how many illicit drugs he was snorting, smoking, ingesting, and injecting.
What’s on the menu tonight?
I was scrolling through low carbohydrate, healthy fat eating groups on Facebook. I noticed some were enjoying a rack of lamb. It got me drooling.
Recipe
Equipment
- Oven
- Meat thermometer
- Frypan
Ingredients
- Lamb rack
- Iodised salt
- Spinach
- Cream
- Olives
- Cherry tomatoes
Instructions
- Turn the oven on and set the heat to 160 °C.
- Season the lamb with salt.
- Insert the thermometer.
- Put the lamb on a rack and into the oven and cook until the internal temperature is about 54 °C.
- Slice the rack into cutlets.
- Wilt some spinach in rendered lamb fat and then add some cream.
- Add the other bits of vegetation.
- Put the food and the vegetation on a dinner plate.
- Give thanks to the Lord.
- Eat with a steak knife and fork.
Thoughts on the meal
I love lamb, and I love a rack of lamb. I chose a frame with lots of fat. It was delicious. I’ll have plenty of lamb cutlets left for lunches during the week.
Final thoughts
- Do you have gluten sensitivity? Do you think it’s affected how you think?
- Do you like watching Anthony Bourdain’s TV shows?
- Are you a fan of lamb? Do you like lamb fat?
Photographs
References
Bourdain, A. (2000). Kitchen confidential: Adventures in the culinary underbelly (1st US ed). Bloomsbury.
Cherbuin, N., Sachdev, P., & Anstey, K. J. (2012). Higher normal fasting plasma glucose is associated with hippocampal atrophy: The PATH Study. Neurology, 79(10), 1019–1026. https://doi.org/10.1212/WNL.0b013e31826846de
Li, C., Guo, J., Zhao, Y., Sun, K., Abdelrahman, Z., Cao, X., Zhang, J., Zheng, Z., Yuan, C., Huang, H., Chen, Y., Liu, Z., & Chen, Z. (2023). Visit-to-visit HbA1c variability, dementia, and hippocampal atrophy among adults without diabetes. Experimental Gerontology, 178, 112225. https://doi.org/10.1016/j.exger.2023.112225
Perlmutter, D. (2019). Grain brain: The surprising truth about wheat, carbs, and sugar – your brain’s silent killers. Hodder & Stoughton.
