The
Daily
Fix
For load:
Sushi Bake with Cauliflower Rice
Alcoholic Liver Disease: Update on the Role of Dietary Fat
How saturated, unsaturated, and oxidized fats differentially shape alcohol-induced liver injury
Power clean 3-3-3-3-3-3-3 reps
A baked casserole twist on sushi rolls made with seasoned cauliflower rice, creamy salmon and crab mix, and savory toppings.
Ingredients
For the Base:
4 cups cauliflower rice (fresh or frozen)
2 Tbsp rice vinegar (or apple cider vinegar)
1 Tbsp sesame oil
1 tsp salt
For the Topping:
8 oz cooked salmon, flaked
8 oz imitation crab or real crab, shredded
½ cup mayonnaise
2 Tbsp cream cheese, softened
1 Tbsp sriracha (optional for spice)
2 green onions, thinly sliced
1 Tbsp soy sauce or coconut aminos
For Baking & Garnish:
1 Tbsp butter or tallow (for greasing dish)
2 Tbsp furikake seasoning (or sesame seeds + nori flakes)
Extra green onions, chopped
Sliced avocado or cucumber (optional)
Nori sheets, for serving
Macronutrients
(per serving, makes 6)
Protein: 25g
Fat: 23g
Carbs: 6g
Preparation
Cook cauliflower rice in a skillet over medium heat for 5–6 minutes until moisture evaporates. Remove from heat, then stir in rice vinegar, sesame oil, and salt. Spread evenly into a greased 9x9-inch baking dish.
In a bowl, combine salmon, crab, mayo, cream cheese, sriracha, green onions, and soy sauce. Mix until creamy.
Spread topping mixture evenly over the cauliflower rice. Sprinkle with furikake.
Preheat oven to 375°F. Bake uncovered for 20 minutes, until hot and slightly golden on top.
Garnish with extra green onions, avocado, or cucumber. Scoop portions with a spoon and serve with nori sheets for wrapping.
Additionally, practice handstands for 20 minutes.
Post loads to comments.
In this review, Kirpich and colleagues examine how dietary fat composition alters the development and severity of alcoholic liver disease (ALD). Drawing largely from experimental animal models, they show that diets high in linoleic acid–rich seed oils significantly worsen alcohol-induced liver damage—amplifying inflammation, oxidative stress, gut permeability, endotoxemia, and fat accumulation—whereas diets higher in saturated fats, particularly medium-chain triglycerides, tend to attenuate these effects. The authors also explore emerging mechanisms, including oxidized linoleic acid metabolites and disruption of the gut–liver axis, reinforcing the idea that fat type meaningfully modifies the impact of alcohol on the liver.
GET THE FULL FIX AT BROKENSCIENCE.ORG/FIX
SUNDAY 260301