الأحد، 10 مارس 2013

French Cooking Conversion Tables and Measures
This section will help you convert all the French recipes [in French] that you've been wanting to try.  Trying to cook a recipe that isn't in your own language measure-ments, can be quite a challenge.  Especially if you've been assigned to a foreign country, and would like to try local recipes, but haven't a clue how to convert the measurements for a recipe is now made easy. We've included all types of measurements [dry and wet], metric conversions and temperature conversions.  View the 'Conversion Chart'.

Depuis le temps j'ai comprit que le regard des gens ne Mapporterait Rien de bon

Depuis le temps j'ai comprit que le regard des gens ne Mapporterait Rien de bon , Mais plutot le regard de ma mère & surtout du tout puissant il faut faire attention . Les Gens ne juge que par l'apparence physique et ne regarde pas ce qu'il y a au fond des coeur ,& s'ocuupe plus du malheur des autres que leurs propre * Bonheur . Aujourd'hui jai mit mon coeur sur messagerie & je ne donne plus Ma Confiance , Pour moi se mot rime avec Mefiance . En amitié J'ai toujours Tous Donné , et en retour on ma trahis , deçu & dégouter . Sa mfait mal au coeur , de voir ces Soeurs Pour qui jai tout fait , & qui du jour au lendemain te zappe faut ce l'avouer . Les regrets aujourd'hui cei du passé , & Croit Moi malgrés sa les souvenirs sont ancrés & c'est vrai que c'est dur a effacé * . Mais malgrés c'est soit disant amis qui te la mette a l'envers un jour , Jlai remercierai toujours car aujourd'hui jai apprit & j'ai grandis. Mais hamdoulah Auprés de Moi Jai Des Gens Bien , Qui sont la Depuis le debut & oué c'est les Anciens!

French cooking is indeed an art, but an art that seems to come so naturally

French cooking is indeed an art, but an art that seems to come so naturally to the French.  Anyone that loves good food, and loves to cook, can prepare the majority of the well-known French classic dishes.  Discover the Mères of France, how they became world renown for their basic and simple special home cooked recipes.  It's
gourmet to you and me, but in France this is the norm! 

Mere is the word for mother, and these special  'Mères' were women chefs [owning restaurants or working for other great chefs]  whose reputations were created by each of their specialty home style recipes. They  would only specialize in a few recipes, using 'basic cooking techniques'.  If you would  like more information of
'Mothers Simple French Cooking' just click here.

                                                 The Mères of France
The great Mères [women chefs] of France date back to 1759, where Mère Guy was mentioned in Lyons, and a century later her granddaughter Génie became a Mère. Most of the more well known Mères were prominent towards the end of the nineteenth century up until the 1930's.  Some of the most noted Mères of France [but not all] are listed below along with their special recipes.  You too can learn how to create these famous 'Mothers' recipes.
Simple French Cooking - Recipes from Our Mothers' Kitchens by Georges Blanc and Coco Jobard [with more than a 100 traditional recipes].  This is easy to prepare, honest French cuisine from the kitchens of these famous and formidable women, who have inspired generations of chefs. You'll find artfully delicious and simple recipes that create the true flavors from around France.
More Simple French Cookbooks - all about French Cooking.
Les Mères Allard of Allards [a Paris Bistro in the 13th] are Marthe Allard [a food historian, writer noted as a Burgundian Mere Brazier, along with her daughter-in-law Fernande Allard. Marthe and her husband bought the restaurant 'A la halte de 'Eperon' from Vincent Candré who specialized in Scallops in Beuure Blanc in the 5th.  Upon improving the Beurre Blanc recipe from Candré's cook, she used the sauce over either Pike Poached in Court-Bouillion [or scallops].  She specialized in Burgundy recipes and some of her recipes include Pâté en Croûte; Cassoulet; Lamb Vegetable Stew; Lentils Braised Beed w/Carrots; Chicken in Red Wine and Pleasant w/Chestnuts.
La Mère Catarina-Elena Barale a native of Nice, created many of the famous Niçois recipes. She developed her expertise at Chez Paulin et Ma snack bar, in the beautiful neighborhood of Riquier, that her parents had run since her birth.  Many of her recipes came from her mother, and the snack bar eventually became a restaurant. Catarina created her unique Niçois specialties which included Trouchia; Tourta de Blea; Pissaldiera; Estocaficada; Doba a la Nissarda and the snack corn cake Socca.
La Mère Elisa Blanc [the mother of Georges Blanc] was the third generation of cooks in the Blanc family. Her grandparents opened country inn in Bresse, then their son Adolphe Blanc took over the inn after marrying Elisa Gervais.  Elissa was a passionate cook, bringing many of her mother's recipes to the inn. Her specialties were based upon the local fresh products that included Bresse Chicken in Cream Sauce; little Potato Pancakes in Clarified Butter; her daughter-in-law Paulette took charge of the kitchen. For 34 years she created her special Bresse dishes, and her son Georges eventually took over the reigns of the business.
La Mère Eugènie Brazier started her career working for Mere Filloux, and her specialties were her mothers recipes for a cream dessert was sauce ''Bechamel'  poured into a pie dough base.  The other recipe was a simple simple pie filled with onions softened in butter with cream.  But she was most noted for her recipe for 'Gratinée Lyonnaise', the famous French Onion Soup.   She eventually took over Mere Filloux's restaurant when she retired.  She also helped out on her time off from the restaurant   to help at the Brasserie du Dragon.
La Mère Bourgeois was the first ever to receive a diploma from 'Club des Cents' an exclusive private club formed by passionate male gourmets.  She received the highest culinary achievement award in France, held a 3* Michelin rating until her death in 1937. She acquired a worldwide reputation without ever having left her kitchen.  Her coach inn was visited by royalty from around Europe, where she cooked unique foods with an exuberant flair.  Her specialties included ' Warm Pate with Foie Gras and Truffes, and Fish Meuniere otherwise known as 'Frog Legs in Herb Butter'.
La Mère Paulette Castaing met her husband Raymond Castaing while both were apprenticing at the Hotel Cheynet. She became Madame Cheynet's assistant, and when the moved both worked at Les Fauvettes and Le Coq du Bruyere, she learned she had a flair for food, they finally opened their own country inn called Beau Rivage in Coindrieu.  They had their own fish pond created to supply the fresh fish, and her specialty dishes included Trout au Bleu; or Trout au Champagne; Eel Stew and Pike Mousseline.  She was awarded her first Michelin star in 1954.
La Mère Françoise Fayolle better known as Mere Filloux had a modest restaurant at 73 Rue Duquesne.  Now this was a busy woman, and what she was noted for was her whole 'Herb Roasted Chicken'.  Simple yes...well this lady was so efficient, that she cooked and carved over 500,000 roasted chickens.  Each table in her restaurant was served one whole chicken [not matter how many guests were at the table], which she promptly carved each and everyone herself, neatly in a few minutes.   Her cooking influenced the most prestigious chefs of the Lyons region.
La Mère Léa another noted Lyons Mères, cooked her way up through the grand houses, and eventually opened her own restaurant La Voûte near the Rhone river.  Her first original lavish sauerkraut recipe was such a hit around the area, that other brasseries started serving it, so Mère Léa stopped serving it!  Her special recipes are dishes common to Europe, such as Tablier de Sapeur [marinated and crumbled tripe fried and served with a chervil sauce]; Pike Quenelles; Lyons Salad [cold plate of Cervelat, cold cooked sausage, slices of bacon and calf's foot; Cervelle de Canuts and her famous for her Bugnes [crispy fluffy fritters].
La Mère Annette Poulard was the avant-garde cook of Mont-Saint-Michel.  She came to Mont-Saint-Michel as a maid for the Corroyer family [Mr. Corroyer was an architect assigned to restore the Abbey]. It was there that Annette met her husband Victor Poulard [a son of a local baker].  The couple took over the running of Saint-Michel Teste d'Or Hostelry.  In 1888 they built the Poutard Aine hostelry, where one could get her famous 'A la Renommee de l'Omelette' [her famous omelet] all day long.  But it wasn't only her famous omelet that she was noted for, she had a special flair with vegetables, meats and fish and smoked her own salmon.
As you can see, French cooking is a way of life in France, and one that would be healthy for Americans to adapt too.  That being said, the French do a lot of walking, but they also don’t over indulge in their eating habits.  So in reality they eat fairly healthy, but they get their exercise as well.   There are a lot of rich sauces, and wonderful cheeses [fromages] that are used in a majority of French recipes.   We'll tell you how to prepare these great French sauces, and how to prepare the French creams and their use in French cooking.  Fromage is of utmost importance as well in French Cuisine, and we'll tell you how to use these cheeses by themselves or making cheese sauces with them.
One thing that you’ll notice in these recipes and/or if you have traveled extensively in Europe:  the desserts and/or fruit sauces and such are not overly sweet.  That is one thing that American cooking has adapted to over the years…sugar, and one of the worst things for us to indulge in.  As a matter of fact, at the turn of the 20th century, Americans consumed, on the average, 10 pounds of sugar per year; in the 1990s, that figure surpassed 110 pounds per year for every man, woman and child in the U.S.  That is a sad fact in itself, and one that we need to change.  The same can be said about salt; it is overly used, and hides the natural flavors of foods and of course used in large quantities can be a threat to a person’s health. pâté

Some of the most famous French recipes are quite simple to prepare, and were created by Les Mères de France.  This was an elite group of women, from the late 1800’s until roughly the 1930’s, who were exceptional female ‘chefs’ in the Lyon, France region.  They were affectionately designated a ‘Mère’, meaning ‘mother’ in French, and these special women created some of the most famous French noted foods still available around the regions of France today.  Lyon, France is the world capital for exquisite gourmet food.

Recettes for ‘Niçoise Salad’, Pissaladière [the famous onion like pizza in Nice], Onion Soup Gratin
ée, Chicken in White Wine Sauce, Roasted Duck with Olives, Crayfish in Pouilly-Fuissé and of course Potato Gratin. You’ll be able to try your hand with these recipes and then enjoy your delicious results.  These innovative lady chefs also produced some of today’s great male chefs in France.  We'll tell you more about them as well.

All French chefs use only the finest fresh herbs, vegetables, fish, poultry, meats, seafood and oils and vinegars.  The best way to insure that you have what you need, in the way of herbs, is to grow them yourself.  Growing fresh herbs is easy, that way you'll always have them on hand, and not half to pay exorbitant prices at the store.  The flavors that the fresh herbs will infuse into your creations are…well superb!  For some of the best Herbs & Spices

Be sure and try our authentic French recipes, and after you have prepared them, take a photo and submit it to us to be added to that particular recipe page along with your name [this can be just a first name if you prefer] and where you're from, with your comments on the preparation and on the recipe itself.  Please give it a * to ***** start rating [one being the lowest rating to five being the highest rating].
Enjoy ‘Our French Recettes’; we’ll continually add to the collection.  We suggest that you visit our ‘Cooking Basics’ section for basic styles of cooking, and, if you’re so tempted, try a recipe in French [en française], the you can always consult our ‘Cooking Conversions’ section, to convert from/to the metric measurement.  We also have a section where the more important French cooking terms are converted and explained in English.

The Best and Most Noted French Restaurants in Paris & France

The Best and Most Noted French Restaurants in Paris & France This is 'The Place' to find information about the great restaurants of Paris and around the French regions.  With our French Restaurant guru insider Alain Neyman, you have the latest hot spots and trendy restaurants in Paris and around France.  View our 'Restaurant Directory & Guides' and read this article about some of our favorite French Restaurants.

Free French Cooking Articles and Gourmet Basics

Free French Cooking Articles and Gourmet Basics If you enjoy cooking and want to learn more about French cooking basics, then check out our articles regarding the how to secrets that great chefs have used forever.  French cooking has long been known as the best of 'haut cuisine' and you can prepare these classic French dishes too!  Enjoy our gourmet articles.

Gourmet Cook Books - Famous Chefs Cookbooks and.......

Gourmet Cook Books - Famous Chefs Cookbooks and.......This section is entirely devoted to, and your one-stop source for the best selection of great French cookbooks, famous French chefs cookbooks, gourmet cookbooks; cheese guides and cheese cookbooks; great chefs from around the world cookbooks; books on wines and beers; cheese and wine pairing; how to make cheese; cheese recipes; fondue cookbooks; cheese books; herb and spices books; sauces; the kitchen [cuisine] books and other books related to food and preparation of food brought to you by Amazon.  Just click on the category of your choice, it will take you to the noted book selections.  Enjoy and Bon Appetit!

 
  All About Cheese - want to know more about a specific type of cheese?
 
  Cheese & Wine - about cheese and wine pairings.
 
  Cheese Guides - about cheese references and cheese dictionaries.
 
  Cheese Making - ever been tempted to make your own cheese...why not?
 
  Cheese Recipes - here's some great recipes for just about everything cheese.
 
  Fondue of all kinds - the world of fondue in unlimited, check some of these out!
 
  French Sauces Best Cookbooks - most French sauces are fairly easy to make.
 
  Gourmet's Top Selling Cookbooks - true French top selling gourmet cookbooks.
 
  Great Chefs from around the World - the very best French chefs.
 
  Herb & Spices - All About - herbs are an essential part of French cooking.
 
  Simply French is great French Cuisine, simply prepared!
 
  Wine/Champagne information for all your needs!

English to French Culinary Words and Phrases

English to French Culinary Words and Phrases
In this section you'll find all the English to French words or phrases that will assist you on your trip to a France.  We've tried to include everything literally from 'Soup to Nuts' so to speak, whether you need to find an item in a grocery store [super marché] or how to approach a French person and ask them cordially, how to find a hotel or metro, etc. and in French ask them if they speak English [parlez vous anglais] and "where is the...[Ou est le...] whatever your looking for or need.

Easy French Most Requested Recipes

Easy French Most Requested Recipes
View our collection of easy French recipes for a great quick lunch or dinner, or turn them into an elegant but simple dinner for friends and family get-togethers. 

If you want to impress your family and friends, with your culinary ability, try these easy, free and healthy French Recettes [recipes].  The French onion soup recipes produce soup comparable to that which was served in the Halls of Paris.  The recipes include those for beer and cheese fondue and garlic soup.  Try them, you'll be surprised!  You can view the 'Most Requested French Recipes' here

This section will help you convert all the French recipes

This section will help you convert all the French recipes [in French] that you've been wanting to try.  Trying to cook a recipe that isn't in your own language measure-ments, can be quite a challenge.  Especially if you've been assigned to a foreign country, and would like to try local recipes, but haven't a clue how to convert the measurements for a recipe is now made easy. We've included all types of measurements [dry and wet], metric conversions and temperature conversions.  View the 'Conversion Chart'.

Chefs Secrets for French Butter Sauces and Compounds

Chefs Secrets for French Butter Sauces and Compounds
The secret to really great sauces is taking the time to make them, using only the freshest ingredients available to you, and always remember, that you only use unsalted butter in French cooking.  This is a must, and then add the salt when the sauce or food is finished. This section includes the Classic French Sauces [all families]  Classic Butter Sauces made with clarified butter, and the classic   Unsalted Butter Sauces.  The world of French cuisine, has some secret ingredients that are finally weaving their way into American household cooking.  If you want to find out more, we urge you to check out the classis French crèmes and the necessary Classic Stocks for making sauces, soups and stews and.....

Simply French Cooking is where you'll discover French cooking basics

Simply French Cooking is where you'll discover French cooking basics handed down by the Mères of France.  The Mères were famous women chefs that made names for themselves in the world of French cooking.  Anyone that loves good food, and loves to cook, can prepare the majority of the well-known French classic dishes.  Discover the Mères of France, how the became world renown for their basic and simple special home cooked recipes.  It's gourmet to you and me, but in France this is the norm!  French Cooking at it's Best!
The world of gourmet is an open book, from which we continually learn.  French food still rallies in the number one spot, as the worldwide favorite.  Home gourmets and enthusiasts alike want to learn how to create these wonderful sauces and foods; we hope that this sections will be of help to those of you gourmet enthusiasts.  Enjoy!
 
French Cuisine the term, is somewhat of a misnomer, because the word 'cuisine' is the French word for kitchen [not about food itself].  Americans however generally think of 'French Cuisine' as being really great French food. With that in mind, this section includes several subjects that we cover in our 'Gourmet Food' section including: basic cooking methods, French ingredients, great traditional French recipes, setting up a kitchen, and kitchen pantry, how to tips on for the great Chefs techniques, Cooking Trips to France, cooking with fresh herbs, English to French culinary words and phrases, and the world of French cooking made easy.
French Cooking Basics - in this section you'll discover the basic cooking methods, with detailed information regarding the procedure and the French phrase for that type of cooking method. Although some French cooking techniques can be quite exacting, overall they are basic in procedure.  However, this does not mean that the French chef will brook any type of shortcut or inferior products being used in their 'pièce de résistance'.  They shop daily for the freshest meats, produce and herbs that play such a big part of French cuisine. The 'Cooking Basics Table'.
French Classic Sauces are what make-up Great French Food
If you're willing to take a little time, and prepare these special French sauces, without shortcuts, as they are meant to be prepared, you'll be well rewarded.  First start with good homemade Classic Stocks.  You will undoubtedly recognize some of these great French sauces, but most of these great French sauces, you're probably unaware of.  None of them are difficult to make, just follow the instructions and you'll be amply rewarded, and your home cooked meals will now become exceptional haut cuisine, with praises to you duly noted!  Enjoy the classic recipes and their offspring's for
Béchamel  Sauce, Velouté Sauce, Butter Sauces and more. 
Mastering the art of French Cooking is the theme for this collection of French Cooking Recipes.
In addition to French cooking recipes, we’ve showcased French cooking technique videos and relevant cooking school lessons. As Julia Child said, “once you have mastered a technique, you barely have to look at a recipe again.” So focus on techniques, spend a bit of time mastering these cooking school lessons and your whole world of cooking will completely transform.
Hope you enjoy these French cooking recipes, including Beef Bourguignon, Pork with Mushroom Cream Sauce, French Onion Soup, Creme Brulee, Braised Peppercorn Short Ribs, Alsatian Onion Tart, Salmon Salad Nicoise and many more.

Where would donuts be without confectioners' sugar? Also known as powdered sugar

Confectioner's Sugar 101
by Judy Haubert
From SAVEUR Issue #154

Where would donuts be without confectioners' sugar? Also known as powdered sugar, the ingredient forms the base of countless enticing glazes, and on its own is an essential topping for countless donuts around the world. Professional grades of powdered sugar, made by grinding granulated sugar, which is then sorted according to the size of the ground sugar particles, range from 2x, the coarsest, to superfine 14x. The most widely available grade, 10x, is the best for donut glazes—the sugar is fine enough to dissolve completely and quickly in liquid, yielding flawless glazes that dry fast. Most powdered sugars include a small amount of starch (usually cornstarch), which acts as a stabilizer and anticaking agent. This helps the sugar stay clump-free—especially useful for achieving even sprinkling on powdered donuts. Keep reading »

Bacheofe (Alsatian Meat and Vegetable Stew)

INGREDIENTS

1 lb. boneless beef chuck, trimmed and cut into 1½" pieces
1 lb. boneless pork shoulder, trimmed and cut into 1½" pieces
1 lb. boneless lamb shoulder, trimmed and cut into 1½" pieces
Kosher salt and freshly ground black pepper, to taste
3 cups dry white wine
¼ cup parsley leaves, finely chopped
2 tsp. juniper berries
5 cloves garlic, chopped
2 bay leaves
2 medium carrots, thinly sliced
2 medium yellow onions, thinly sliced
2 small leeks, trimmed and thinly sliced
2 sprigs thyme
¼ cup duck or goose fat (optional)
3 lb. Yukon gold potatoes, peeled and sliced
1 lb. thick-cut bacon
1 cup flour, plus more for dusting

INSTRUCTIONS

1. Place beef, pork, and lamb in a bowl; season with salt and pepper. Add wine, parsley, juniper berries, garlic, bay, carrots, onions, leeks, and thyme; mix together, cover with plastic wrap, and refrigerate overnight or up to 2 days.

Heat oven to 350°. Rub a 10-qt. Dutch oven with duck fat, if using. Layer potatoes, marinated meat, and vegetables in the pot, seasoning between each layer with salt and pepper, ending with a layer of potatoes. Pour in remaining marinade and arrange the bacon, overlapping the slices slightly, over the top.

Mix flour and 5 tbsp. water in a bowl; transfer to a floured surface and knead briefly. Roll dough into a rope and transfer to rim of pot; press to adhere and cover with lid. Bake 3½ hours. Using a paring knife, carefully break the seal and remove lid to serve.

INGREDIENTS cup unsalted butter, cubed, plus more for greasing

MAKES ABOUT 1½ DOZEN

INGREDIENTS

¾ cup unsalted butter, cubed, plus more for greasing
4 tsp. sugar
1 tsp. kosher salt
¼ cup vodka
2 cups (9 oz.) all-purpose flour, sifted
½ cup instant potato flakes
3 tbsp. cornstarch
6 eggs, plus 4 egg whites
Canola oil, for frying
4 cups confectioners' sugar
2 tbsp. honey

INSTRUCTIONS

1. Melt butter in a 1-qt. saucepan over medium-low heat. Using a small ladle, skim and discard white film from surface. Slowly pour liquid from pan into a bowl, leaving sediment behind; let cool 1 minute.

2. Line baking sheets with parchment paper and lightly grease; set aside. Bring melted butter, sugar, salt, vodka, and 1¾ cups water to a boil in a 4-qt. saucepan over high heat. Reduce heat to medium, add flour, flakes, and cornstarch and cook, stirring constantly with a wooden spoon, until mixture pulls away from sides of pan, 2 to 3 minutes. Continue to cook, stirring, until mixture is slightly dry and a thin film coats bottom of pan, about 4 minutes more.

3. Transfer dough to bowl of a stand mixer fitted with a paddle attachment; beat until slightly cool, about 2 minutes. Add eggs, one at a time, beating until completely absorbed, scraping sides of bowl as needed, then beat in whites. Transfer dough to a pastry bag fitted with a ¾" star tip; refrigerate 1 hour.

4. Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 325°. Pipe 3" rings onto greased parchment, at least 2" apart. Using scissors, cut the donuts out of the parchment paper, leaving about 1" of paper around the sides of each donut (the paper makes it easier to transfer them to frying oil). Working in batches, place crullers in oil, paper side up, using tongs to peel off and discard paper. Cook, flipping once until puffed and golden, about 15 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; let cool completely.

5. Whisk confectioners' sugar, honey, and ½ cup hot water in a bowl until smooth. Dip donuts in glaze, coating completely; return to rack until glaze is set.

SECO 2013: February 27 - March 3 in Atlanta, GA

SECO 2013: February 27 - March 3 in Atlanta, GA

SECO International will offer special, cost-saving registration packages for eye care professionals attending SECO 2013, which will be held Feb. 27 – March 3, 2013 in Atlanta, Ga.  In honor of its 90th anniversary, SECO is offering special rates for this year only that encourage optometrists and the entire ophthalmic team to experience a “Celebration of Education.”   If you are a member of the Southern Council of Optometrists, you are also eligible to receive a $50 (maximum) discount off the SECO Special Session Package or SECO Grand Experience Package.
 
SECO 2013 will feature more than 240 quality OD and AOP continuing education courses, more than 100 world-renowned speakers and nearly 300 industry-leading companies.

Mark your calendars for SECO 2013, February 27-March 3, 2013, in Building A of the Georgia World Congress Center: 

285 Andrew Young International Blvd., NW
Atlanta, Georgia 30313-1591

Beaumont Hospital’s Results of Xiao Procedure Questioned by Peer Experts

Beaumont Hospital’s Results of Xiao Procedure Questioned by Peer Experts

By xysergroup | 8月 18, 2010
The Beaumont Hospital in Michigan is one of the first American institutes that took up clinical trials of the controversial Xiao Procedure. We have previously questioned their clinical outcomes and their misleading propaganda in our Open Letter of Complaint against the Xiao Procedure.
More recently, the hospital has also become the first institute to publish clinical results of Xiao Procedure in an established scientific journal. Dr. Kenneth Peters and his coauthors wrote in the Journal of Urology of their results:
At 1 year 7 patients (78%) had a reproducible increase in bladder pressure with stimulation of the dermatome. Two patients were able to stop catheterization and all safely stopped antimuscarinics. No patient achieved complete urinary continence. The majority of subjects reported improved bowel function. One patient was continent of stool at baseline and 4 were continent at 1 year. Of the patients 89% had variable weakness of lower extremity muscle group at 1 month. One child had persistent foot drop and the remainder returned to baseline by 12 months.
In their conclusion, they noted that “this procedure should remain on a research protocol, and more patients and longer followup are needed to assess the risk/benefit ratio of this novel procedure.”
The Journal, however, appears to be less than impressed. It published two pieces of editorial comments to accompany the paper, both are quite negative. In one, Dr. Eric Kurzrock of UC Davis Children’s Hospital wrote:
The authors present the first North American experience with lumbar to sacral nerve rerouting for patients with spina bifida. The results from this study and previous animal and clinical studies by Xiao clearly demonstrate that nerve rerouting produces a somatic-autonomic or cutaneous/bladder reflex with stimulation of the lower extremity dermatome. What is also clear is that the clinical benefit of the procedure is not at all similar to previous reports.
Although the authors did an excellent job of following the patients and characterizing their changes, the results are hard to validate without a control population going through the same rigorous surveillance regimen. In particular the improved bowel continence and minimal changes in bladder compliance may not be statistically significant. The fact that most patients were still on clean intermittent catheterization and none achieved complete urinary continence is troubling in light of the report of 87% success with 110 children with spina bifida presented by Xiao. One has to wonder if most of these children are not voiding volitionally or using the newly developed cutaneous reflex, and how much reinnervation has a role in this surgery. Is it possible that unilateral denervation of the S3 ventral motor nerve produced improved compliance and continence, as previously reported in numerous clinical series?
I congratulate the authors for taking on this challenge. I hope this study leads to a rebirth or refocus regarding neurosurgical treatments of neuropathic bowel and bladder. I strongly agree with the authors that this procedure should remain on a research protocol only.
In another, Dr. John Park of University of Michigan was even more blunt:
One of the most curious findings is the discrepancy between urodynamic data and subjective voiding. One patient exhibited a decrease in capacity and an absence of reflex arc, and yet he subjectively reported improved bladder and bowel function! I could not help but speculate that his voiding after the procedure could simply be the bladder emptying via intra-abdominal pressure generation against an open bladder neck, given his preoperative stress incontinence. Xiao reported that more than 87% of 110 patients gained sensation and continence within 1 year (reference 7 in article). In comparison, the current patients undergoing the identical procedure with the help of Xiao himself only showed a modest improvement in objective urodynamic studies and subjective reporting. Unless the innovators provide a sound argument and data for the validity of the procedure, there is a great danger of its improper and rapid adaptation by patients and the medical community at large.
Along with the editorial comments, Dr. Piet Hoebeke of Ghent University Hospital in Belgium also commented on Beaumont’s results in his editorial:
… in this issue of The Journal the results of the study by Peters et al (page 702) are the first to challenge the excellent, previously published results of nerve rerouting that showed up to 85% success.8 Despite proof that nerve rerouting can create a novel reflex arc generating a detrusor contraction, this group learned that after 1 year no patient became continent and only 2 of 9 were able to stop catheterization. Effects on bladder compliance and cystometric bladder capacity were remarkable despite stopping antimuscarinic treatment. Persistent foot drop cannot be considered a minor complication in children who are already motor disabled. Although promising, this study cautions us that further controlled studies are needed before this nerve rerouting procedure can be used more routinely.
Finally, We cite below how Beaumont described their one-year results in a much more “promising” way in their press release and their project information for the NIH grant they were rewarded in 2009.
Beaumont sees results in nation’s 1st urinary nerve rewiring surgeries for spina bifida patients
4/17/2008
Seven children from across the United States are gaining bladder control through a revolutionary, first-in-the-nation nerve rerouting surgery for patients with spina bifida. The surgeries were conducted in 2007 at Beaumont Hospital in Royal Oak, Mich.
The children previously required the insertion of a catheter to empty their bladder or endured significant incontinence. But as a result of the surgery, they are beginning to void on their own and are also seeing improvement in bowel function. Initially they signaled the bladder to urinate by scratching or pinching their leg or buttocks. But, remarkably, in most patients the brain was able to take over and control urination normally.
This will allow them to attend school without being catheterized and to play with other children without the embarrassment of soiling themselves. It also means fewer urinary tract infections resulting from catheterization, and reduces their need for antibiotics for infection control.

Possible side effects of the surgery include mild postoperative spinal fluid leakage, lower extremity weakness and headache. Recent changes in the surgical technique have dramatically decreased the incidence of these complications. Standard risks associated with any surgery may include bleeding and infection.
Project Information
Project Number: 1R01DK084034-01
Our preliminary data are very promising, and with 9 subjects now 12 months post procedure, 7/9 subjects are voiding either voluntarily or by stimulating the new reflex mechanism.


Update: Dr. J.W. Thüroff presents a thorough theoretical analysis of the Xiao Procedure in European Urology. 2011 Jan;59(1):173-5. Summary of his comments:
Transection of the lumbar nerve will cause muscle weakness and even permanent muscle paralysis, as in the one reported case with persistent foot drop. Transection of the sacral nerve will cause some improvement of hyperreflexia, but the effect is limited. Reinnervation of the sacral nerve, even if completely successful, will result in limited efficacy, and may cause some DSD.
Dr. Thüroff examined the published urodynamic tracings of Xiao, and found that “voiding is predominantly achieved by abdominal straining with concomitant pelvic floor activity and by only weak detrusor contraction with indiscernible DSD because of the simultaneous abdominal straining.”
Dr. Thüroff concluded that “the important message of the paper by Peters et al is that the functional results of lumbar to sacral nerve rerouting in spina bifida, in their experience, are less favorable in terms of achieving voluntary micturition and urinary continence in children with spina bifida compared with the excellent reports of Xiao… the clinical results of Peters et al are expected based on the theoretical considerations noted.”

Update: more comments from peer expets:
http://f1000.com/4390959
Re: Outcomes of lumbar to sacral nerve rerouting for spina bifida.
Peters KM, Girdler B, Turzewski C, Trock G, Feber K, Nantau W, Bush B, Gonzalez J, Kass E, de Benito J, Diokno A. J Urol. 2010 Aug; 184(2):702-7
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Rosalia Misseri, Indiana University, IN, USA. F1000 Urology
29 Jul 2010 | Clinical Trial, Controversial
The concept of restoring bowel and bladder function by creation of a skin-central nervous system-bladder reflex arc via lumbar to sacral nerve rerouting is curious and has lead to much enthusiasm. This study is the report of the 1-year results of the first North American trial. I found the difference in success between a prior study by Xiao (85%) {1} and the current study interesting.
The authors reported the feasibility of nerve rerouting and their results in subjects at 1 year. No patient achieved complete urinary continence. Most patients had subjective improvement in bowel and bladder function. Despite some improvement in voiding and bowel function, most improvement appeared to be related to bowel function. Transient lower extremity weakness occurred commonly post-operatively, and one patient unfortunately suffered foot drop. The authors are to be applauded for their careful patient follow-up. They stress the importance of a rigorous research protocol and longer follow-up. Despite this innovative neurosurgical approach to neurogenic urinary and fecal incontinence, it is clear that patients undergoing this procedure must be carefully monitored and that very select centers should perform this procedure with strict research protocols in place.
References: {1} Xiao CG, Eur Urol 2006, 49:22-8 [PMID:16314037].
Competing interests: No potential interests relevant to this article were reported.
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Chris Cooper and Kathleen Kieran, University of Iowa Hospitals and Clinics, IA, USA. F1000 Urology
09 Aug 2010 | Clinical Trial, Controversial
We found this small study of a novel neurosurgical technique for the management of neurogenic bladder and bowel provocative. This paper takes the first steps towards allowing us to more accurately define clinical success rates and identify the subset of patients most likely to benefit from this intervention.
Peters et al. report their single-center experience with lumbar-to-sacral nerve rerouting for the treatment of bladder and bowel incontinence in nine patients with spina bifida. Patients were assessed for continence as well as bowel and bladder symptoms at baseline and at 12 months after surgery. Cutaneous nerve stimulation was begun three months postoperatively. All but one patient had motor weakness, two had substantial gait alterations, and one had foot drop evident early in the postoperative period; all symptoms improved by 12 months except the foot drop. Over the postoperative period, some patients did experience worsening of bladder and bowel incontinence; this was followed by increased awareness of bladder and bowel sensation and the authors postulated that this represented a period of reinnervation. Improvements in bowel function generally preceded improvements in urinary function. At one year, seven out of nine patients had a reproducible bladder reflex with cutaneous stimulation and were able to void spontaneously; their bladder compliance had also improved. Although no patient achieved complete urinary continence, 44% had bowel continence by 12 months, and renal function was stable in all patients. The authors note that the conclusions drawn by their study must be interpreted in light of the small number of patients, relatively short follow-up period, and the limitations of urodynamic studies. Interestingly, the reported success rate in this series was lower than the 87% previously reported in a series of 100 Chinese children, suggesting not only the need for further study of this novel technique but also the importance of carefully selecting patients for study participation as well as establishing a universal operational definition of clinical success.
For further reading, please see refs {1-6}.
References: {1} Xiao et al. J Urol 1990, 143:356A. {2} Xiao CG, Eur Urol 2006, 49:22-9 [PMID:16314037]. {3} Xiao and Godec, Paraplegia 1994, 32:300-7 [PMID:8058346]. {4} Xiao et al. J Urol 1999, 162:936-42 [PMID:10458412]. {5} Xiao et al. J Urol 2003, 170:1237-41 [PMID:14501733]. {6} Xiao et al. J Urol 2005, 173:2112-6 [PMID:15879861].
Competing interests: No potential interests relevant to this article were reported.
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Bradley Kropp and Blake Palmer, University of Oklahoma, OK, USA. F1000 Urology
20 Jul 2011 | Clinical Trial
I found this article interesting because of the speculation surrounding Dr Xiao’s procedure and reports of 87% sensation and continence at 12 months in spina bifida patients {1}. This is the first report of the procedure and outcomes by someone other than Dr Xiao and done outside of China.
These authors presented their 12-month outcome data on 9 spina bifida patients who underwent an L5 motor root (total in four and partial in five) transection and anastomosis to the transected S3 nerve root. This procedure was done by local neurosurgeons at William Beaumont Hospital in Michigan under the guidance and training of Dr Xiao himself. These patients all underwent thorough preoperative evaluation from a neurology and urology standpoint and were followed closely and studied extensively for the 12 months postoperatively.
They reported no intraoperative complications and a fairly well-tolerated procedure. Lower extremity weakness was expected given the L5 motor root transaction and was seen in 8/9 patients at 1 month. At 12 months, 8/9 were described as at or near baseline function except for one with persistent ipsilateral foot drop and significant worsening of their gait.
The subjective urologic and bowel function seemed to be more improved than the objective evidence to support this. The report does state frankly that the outcomes fall short of what has previously been reported by Dr Xiao as no patient achieved complete urinary continence or stopped intermittent catheterization.
From a neurourologic standpoint, the intended reflex arc was demonstrated objectively in 7/9 patients. This is an extremely important finding that shouldn’t be overlooked, seeing as previous reports falls short of in terms of the amount of clinical data provided. The fact that this procedure failed to show a ‘leap’ forward in the treatment of spina bifida patients shouldn’t mean that it does not contribute to our understanding of the neurogenic bladder in patients with spinal dysraphism and lead to more innovative thinking in terms of neuropathic bladder management.
I also think the rigorously designed study and open reporting of the results should be applauded. I agree with the authors and reviewers that this procedure and others like it should only be done in this manner with the utmost care for the patient and scientific principles applied.
References:
{1} Xiao CG, Eur Urol 2006, 49:22-8 [PMID:16314037].
Competing interests: No potential interests relevant to this article were reported.

http://www.spinabifidaassociation.org/site/c.liKWL7PLLrF/b.6701685/k.D5F2/Research_Articles_January_2010_to_January_2011.htm
Research Articles
January 13, 2010 to January 31, 2011
SBA’s National Resource Center is now providing summaries of research on Spina Bifida and related topics. The following topics are frequently requested by Resource Center patrons. The purpose of this list is to highlight professional literature on the subject of spina bifida and related topics.
Urology
Peters KM, Girdler B, Turzewski C, Trock G, Feber K, Nantau W, Bush B, Gonzalez J, Kass E, de BJ, Diokno A. Outcomes of lumbar to sacral nerve rerouting for spina bifida. J Urol 2010 August;184(2):702-7.
[A few years ago Dr. C G Xiao in China described a surgical procedure in which spinal nerves on one side of the body were rerouted, with the ventral lumbar (L5) nerve attached to the sacral (S2) nerve. He reported a success rate of 87%. In the current study the authors reported on the use of this procedure in 9 children who were followed for a year after surgery. The majority of the children in this study had improved bowel continence and improvement in bladder compliance. However, none achieved complete urinary continence. Most also had some weakness of the leg on the side of the surgery. This is a preliminary trial with no comparison group. However, as noted in the two editorials that followed this article, the results are thus far disappointing compared to the glowing reports from China.]

http://www.ncbi.nlm.nih.gov/pubmed/22037959
Gregory E. Dean and Christopher Long. Updates in the Management of the Overactive Bladder in Patients with Myelomeningocele. Curr Urol Rep (2011) 12:413–418. Published online: 25 October 2011
Abstract
… Nerve rerouting for neurogenic bladder is a novel, albeit unproven, approach, its use remaining experimental at this point.
Rerouting
Initially developed in China, bladder rerouting is a novel procedure that creates an artificial somatic–autonomic reflex arc to restore neurologic control of bladder filling and emptying in patients with spina bifida [15]. In summary, a midline approach exposes the lumbar and sacral spinal column and a limited laminectomy is performed between L4 and S2. After identification of the L5 and S3 vertebral roots, the arc is created by anastomosing the proximal end of the ventral root of L5 to the distal end of the ventral root of S3. Xiao et al. [15] reported a success rate in 87% of 110 patients at 1 year of follow-up, with nearly all patients achieving continence. Peters et al. [16] were the first group in North America to report their experience with the technique. A total of nine patients enrolled in the study, with seven patients experiencing a response in bladder pressure with dermatome stimulation (suggesting successful rerouting). All patients were able to remain off antimuscarinic therapy postoperatively, although no patients achieved complete continence. The authors also noted improved bowel function for the patient population. Nearly all participants experienced increased bladder and bowel sensation, although consistent improvement documented by urodynamic analysis was lacking [16]. Motor weakness of L5 is a complication highlighted in both studies, ranging from partial weakness (that eventually was shown to recover) to persistent full foot drop [15, 16]. While this approach promises much, no recent published studies have confirmed the degree of success reported by Xiao et al. [15]. Caution should be employed by any clinician who pursues this approach given the lack of confirming data at this point in time.

http://www.hindawi.com/journals/au/2012/816274/
Advances in Urology. Volume 2012 (2012), Article ID 816274
Review Article
Neurogenic Bladder
Peter T. Dorsher and Peter M. McIntosh
7.1. Lumbar to Sacral Nerve ReroutingRestoring bladder function in spina bifida by creation of a skin-central nervous system bladder reflex arc via lumbar (L5 motor) to sacral (S3) nerve rerouting has a reported success rate of 87% in 110 children in China [83]. Recently the one-year results of the first North American trial were reported, with 7/9 (87%) of spina bifida subjects having measurable increase in bladder pressure with L5 dermatomal stimulation (>10?cm H2O), most demonstrating a modest increase in bladder compliance, and all stopping antimuscarinic drugs. Two subjects were able to stop catheterization, but none achieved complete urinary continence [84]. One patient had a persistent foot drop after this surgery. These outcomes differ substantially from the Chinese experience, and the improvements in continence and bladder compliance may relate to sectioning of the S3 nerve root in the procedure. This should still be considered an experimental procedure until further prospective data on its efficacy and effects on quality of life can be determined.