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 Press releases & statements |
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| Have a healthy Valentine |
February 4, 2008
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What better way is there of celebrating Valentine’s Day than cooking a special meal for the one you love?
And if you pick your ingredients carefully, you could stir more than just your appetite. But can certain foods really be an aphrodisiac or is it just an old wives tale? Lisa Cooney, Head of Education at World Cancer Research Fund (WCRF), separates fact from fiction.
Lisa said: “There are various foods that have had aphrodisiac powers attributed to them over the centuries. Unfortunately there is no scientific evidence to back up a lot of these claims, but that doesn’t mean you shouldn’t be serving up these foods this Valentine’s Day.
“Because even if they do not have aphrodisiac qualities, what we do know is that many of these foods are the kind of things we should be eating as part of a healthy diet that can help reduce our chances of developing cancer. So even if they are not really the food of love, that shouldn’t stop you from eating on.”
Lisa’s pick of the best foods that have been labelled aphrodisiacs to try this Valentine’s Day.
Salmon is rich in Omega 3 fatty acids - necessary for the nervous and immune systems to work properly. Salmon is also a good source of selenium, which probably helps reduce your risk of prostate cancer.
Asparagus is a good source of vitamin E, and eating a range of fruit and vegetables such as asparagus probably reduces cancer risk. Asparagus is also full of vitamin C, which scientists believe probably reduces your risk of cancer of the oesophagus.
Chickpeas are considered an especially strong aphrodisiac for men and they contain folate, which is a vitamin also found in green leafy vegetables and probably reduces the risk of cancer of the pancreas.
Garlic is also known as an aphrodisiac, but only if you both eat it! It’s also really good for you, and research shows it probably reduces risk of bowel cancer.
Onions were a favourite of the Romans. They believed they were good for the blood and gave you energy. They are also one of the fruits and vegetables that probably help protect against cancer.
Carrots are a supposed aphrodisiac and are also chock full of beta-carotene, which strengthens the immune system and probably protects against cancer of the oesophagus.
Strawberries are full of vitamin C and make a great finger food. Their secret weapon is a phytochemical called ellagic acid, which some studies have shown can help inhibit the growth of cancerous cells.
Chocolate contains chemicals that affect neurotransmitters in the brain and create feelings of pleasure. Chocolate also contains more antioxidants than red wine. But remember that chocolate is an energy-dense food that should only be eaten sparingly.
So old wives tale or not, why not try WCRF’s roasted red pepper houmous followed by oriental salmon served with an asparagus stir-fry topped off with chocolate-coated strawberries this Valentine’s and judge the effects for yourself?
ENDS
Roasted red pepper houmous
Ingredients (12 servings, 2 tbsp per serving)
100g roasted red peppers, roughly chopped
410g/16oz tin chickpeas, drained and rinsed
25g/1oz tahini (sesame paste)
1 clove garlic, crushed
2 tablespoons freshly squeezed
lemon juice (or to taste)
1/2 teaspoon ground cumin
Freshly ground black pepper
Method
In a food processor or blender (or simply using a fork) combine all the ingredients except the black pepper. Process the mixture until smooth. Season to taste with pepper and serve chilled or at room temperature with toasted wholemeal pitta wedges and a selection of crudités.
Oriental Salmon with Ginger & Lime
Ingredients (Serves 2)
1 small lime
2 cm piece fresh ginger, peeled and finely chopped
175ml (6 fl oz) chicken stock
1/2 teaspoon light soy sauce
1 large salmon fillet, in one piece
salt and pepper for seasoning
Pinch ground celery seeds
1/2 teaspoon wasabe paste* or dry mustard dissolved in 2 teaspoons cold water
Method
Preheat the oven to 230C, 450F Gas 8. Slice the lime in half lengthwise and strip the zest from one half. Slice the zest into fine strips. Squeeze the juice from the zested half into a small bowl and set aside. Cut the remaining half lime into quarters. Place the salmon in a length of foil on a baking sheet. Sprinkle the ginger, lime zest, 2 lime wedges and reserved lime juice evenly over the fish. Season with salt and pepper. Bring the sides of the foil up over the fish and fold together to seal. Bake the salmon for 10 minutes, until cooked but still moist. While the fish cooks, combine the chicken stock and celery seeds in a small saucepan and boil over a high heat until reduced by a third. Add the soy sauce and wasabe or mustard. Season to taste with pepper. Open the cooked fish and discard the ginger, lime zest and lime wedges. Cut the fish into two pieces and serve with a drizzle of sauce and a lime wedge.
*Note: Wasabe paste is a spicy Japanese horseradish product and is sold in a tube or in powdered form at Asian food stores and some supermarkets.
Asparagus Stir-fry
Ingredients (Serves 2)
2 teaspoons sunflower oil
Handful of asparagus spears cut into 5cm lengths
I small onion, sliced
Handful of sliced mushrooms
I medium carrot cut into thin 5cm lengths
100g (3.5oz) cooked brown rice
1 tablespoon light soy sauce
Method
Heat the oil in a large frying pan or wok over a medium heat. Add the asparagus, onions, carrot and mushrooms. Stir-fry for two minutes. Add the remaining ingredients. Stir. Cover and cook two more minutes or until the mixture is hot and the asparagus is soft. Serve immediately.
For more information, or photos of the dishes, contact Alice Ridley on 020 7343 4228.
Notes to editors
About WCRF
World Cancer Research Fund (WCRF) raises awareness that cancer is largely preventable and helps people make choices to reduce their chances of developing the disease.
This includes research into how cancer risk is related to diet, physical activity, and weight management, and education programmes that highlight the fact that about a third of cancers could be prevented through changes to lifestyle. For more information on the charity’s work, visit www.wcrf-uk.org
The WCRF report, called Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective, was launched in November 2007 and is the most comprehensive report ever published on the link between cancer and lifestyle. For more information, visit www.dietandcancerreport.org. |
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Copyright
WCRF UK, 19 Harley Street, London W1G 9QJ - Tel: 020 7343 4200 - Fax: 020 7343 4201 - wcrf@wcrf.org
Registered Charity No. 1000739
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