Irina Motoc

It is intuitively obvious that sensible exercise is good for us. If nothing else, it makes that afternoon snack easier to rationalize. New research has just been published that shows that a moderate exercise regimen can dramatically reduce the risk of breast cancer.

Researchers at the University of Minnesota were interested in the relationship between exercise and the metabolism of estrogen. Estrogen is a hormone that, in addition to other benefits, seems to play a role in reducing breast cancer risk.  The study involved nearly 400 sedentary (but healthy) women, divided into two groups. Once group continued their inactive lifestyle while the other group committed to at least a half hour of moderate exercise at least five times a week.

After four months, the two groups of women were examined. As one might expect, the group who adopted a regular exercise routine had better cardiovascular capacity and improved BMI. What stood out, though, was that they also had a 25% increase in levels of some metabolites of estrogen that were linked with reduced breast cancer risk.

So it appears that moderate exercise causes a woman’s body to break down estrogen into beneficial metabolites which help fight off cancer.

This result supported an earlier study which examined the health of 3,000 women over age 20, with some as old as 98. About half of the women had breast cancer and half did not. When they evaluated their exercise habits they noticed some trends.

Women in all age groups showed a beneficial relationship between exercise and avoiding breast cancer (about 6%). The largest benefit was experienced by women with children who exercised 10-20 hours a week. They showed a 30% lower incidence of breast cancer.

The benefits measured in both studies did not require gym memberships or personal trainers. The only requirement was a disciplined approach to actually being active on a consistent basis. Just walking at a moderate pace was enough.

So, gals, grab a walking buddy and get walking! It could make a major difference in your long-term health!

WannaBuddy.com -- you can find a buddy at WannaBuddy!

 What most people I know think of when you use the generic term "cake" is technically a butter cake, typically eggs and butter or oil beaten together and the dry ingredients then added, as opposed to a  chiffon cake, a lighter textured cake where the egg whites are whipped separately and folded into the batter.  Pound cake is butter or chiffon cake's sweet, voluptuous cousin, with rich, velvety crumb, created from not just eggs and butter but LOTS of eggs and butter!

Originally named "pound cake" for the simplicity of its ingredients: pound of butter, pound of sugar, pound of flour... it has long since been cut down to what we think of us "regular" cake size and customized in endless variations. This buttermilk and vanilla recipe is rich and. satisfying with straight-forward, simple ingredients that showcases what, to me, is almost a religiously divine combination: butter, flour, and sugar...and an oven. .

To fancy it up, add fresh strawberries or a drizzle of chocolate or caramel sauce. For me, I just cut a slice, pick it up, and don't bother dirtying a fork and plate.

 

Glenna's Buttermilk Pound Cake

Recipe by Glenna Anderson Muse

Ingredients:

• 16 oz (2 sticks) butter, room temperature
• 2 cups sugar
• 4 large eggs
• 1 Tbsp good quality vanilla
• 3 cups all purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup buttermilk

 Directions:

1)  Pre-heat oven to 350 degrees F.

2) In a bowl, combine flour, baking powder, and salt. Set aside.

3) With mixer, cream butter and sugar until nice and fluffy. Add vanilla and one egg at a time, mixing until well incorporated and fluffy.

4)  Alternate add flour mixture and buttermilk, half of each at a time, and mixing to thoroughly incorporate each add until a very homogenous, thick, and creamy batter is emerged.  Do not overbeat.

5)  Scoop into a greased bundt pan, using spatula to spread batter out evenly.

6)  Bake for 50-60 minutes or until top is light golden brown and top feels dense to the touch.  (Will read 200-205 degrees on meat thermometer stuck into middle of cake.)

Let cool in pan for 5 minutes. Flip out onto plate and glaze with the following if desired:

Glaze:

1 cup powdered sugar

1 Tbsp vanilla

Add water 1 Tbsp at a time until glaze is just pourable from the bowl or drizzle by spoon.

Directions:

Pour over still warm cake.

Related articles