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Show Entree Diet Clogs Digestion Sugar-Starc- h LELORD KORDEL Number Four of a Series By Let me turn clairvoyant fora moment, and project thoughts with you through an average days eating. Your breakfast consisted of a a canned juice (sweetened with refined sugar), or half a grapefruit liberally sprinkled with sugar. Your cereal bowl was filled with a dry, wholly-artificipile of something w hose resemblance to a grain long since ceased to exist. And, of course, you reached again for the sugar bowl to flavor this already cereal. Toast? Of course, and more likely made with white bread; or perhaps a sweet roll or two, well coated with sugar frosting, eaten with your generously sugared coffee. "Please pass the jelly. More sweet. Some morning you do get around to eating an egg, but usually youre too full after downing your starchy cereal and toast to want anything more. So off you go to work. You feel quite a bit less than up to par; but by now you're probably belching as all the breakfast starches, plus those left undigested from previous meals, begin fermenting in your digestive system. By youre feeling pretty pepless. So what do you do? If youre at work, you take time out for a candy bar, or a soft drink, or maybe more coffee and another sweet roll. Then comes lunch. You're hungry and yet youre not. How about a sandwich, a cup of coffee and a piece of pie? fruit-perh- FEBRUARY 23, 1983 aps al too-starc- mid-morni- - CANT THINK STRAIGHT That holds you until about 3;30, when you begin to feel so worn out and dispirited that you realize youd better get something to eat if you want to keep going until dinnertime. More pie, or maybe a piece of cake, a candy bar, or a soft drink. By the time you drag yourself home and get through a dinner that is a repetition of all your dayss dietary sins (white bread, sugared coffee, perhaps a dish w ith rice or spaghetti or macaroni, and a starchy heavy dessert) you are more convinced than ever you're getting old. You cant think straight any more; your job seems to take more and more out of you every day; theres no energy left in you for leisure hour activities; and you are sleeping poorly. I could go on being clairvoyant and trace your footsteps to the kitchen before bedtime for that piece of but youre pie which was left, or for a sandwich entitled to some privacy in your dietary indiscretions, so Ill leave you for the day, with your intestinal tract full of fermenting, half digested starches. If you are the average person, of sedentary habits or occupation, the chances are that you eat about 75 percent more devitalized carbohydrate foods than are compatible with your good health and your desire to feel and look younger. But we must have carbohydrates for energy you say. CONSIDER THE ESKIMO You are only half correct. While its true that the sole function of carbohydrates is to provide heat and energy, what about the Eskimos who eat nothing except meat and fish - protein foods? The Eskimo, far from being a slothful fellow who huddles into his skins with his teeth chattering like In castanets, is robust, energetic, and fact, its only where white civilization has brought in refinements that the Eskimo ever falls vicits tim to our respiratory and intestinal diseases. Colds and constipation are among the many benefits of civilization we bestowed upon the poor Eskimo. How then, if the Eskimos in remote areas never eat anything except protein foods, can their bodies receive -- warm-bloode- d. the fuel and energy which carbohydrates provide? Every human body has been given the power to convert food protein into either body protein or energy sugars. Actually, the type of carbohydrate produced in the body from food protein yields more heat and energy than any of the carbohydrate foods you eat. When you get enough proteins you need never worry about getting enough carbohydrates. Your big worry should be not to eat too much carbohydrates. PROTEIN COMPLETE FOOD h meals overload the stomach Not only do and place an unnecessary strain on the heart, they are also predisposing factors in many ailments and serious diseases that appear in later years. There is good scientific cause for believing that too much starch in the diet helps build up those unwanted deposits of cholesterol in the arteries, causing them to harden and become brittle to the point where a rupture brings on a fatal heart attack or a brain hemorrhage. are also more susceptible to Heavy starch-eater- s sinus and respiratory infections than are those who limit their carbohydrate intake to the sugars and starches found in natural foods (fruits, vegetables, low-fmilk, whole grains) and build their meals around high proteins. Constipation, a common symptom of digestive disorders, is another universal ailment that can be traced h food habits. The same holds true directly to for gas in the intestines and belching, which are uncomfortable manifestations of undigested starches fermenting in the digestive tract. high-starc- high-starc- Condensed from the book Eat and Grow Younger" by Lelord Kordel. All rights reserved. Distributed by Specialty Features Syndicate. Next: Gorging on cake, pie and candy can cut your energy and alertness. Warning for motorists. Handy Hints To Making Candy 14. Add 1 Tablespoon Karo syrup to each recipe to retard crystalization. 15. If the recipe is hard or if you feel unsure, have someone show you how to make the candy. SOME TIPS TO make chocolate dipping a successful experience have also been developed by Marie Watt. 1. Melt the chocolate slowly in the oven at about 130 degrees. This takes a long time. If you use a doubleboiler, the chocolate turns white because it picks up steam. A microwave oven works well. 2. MELT THE CHOCOLATE in a large bowl and then transfer it a little at a time into a smaller bowl. Keep the large bowl of chocolate in the oven. 3. Chocolate can be cooled and used later. Dont waste what is left. It is best to use the remaining chocolate in peanut clusters or raisin clusters or some other candy besides dipping chocolates. As you dip, you drop small pieces of filling in the chocolate. This doesnt matter if the chocolate is worked up into peanut clusters. Chocolate that is remelted loses its shine so it isnt as attractive on dipping chocolates. 4. STORE CHOCOLATE in a plastic bag in a cool, dry place. It will keep many years. 5. When chocolate turns white this simply means the cocoa butter is working to the surface. When it is melted the white color will disappear. 6. USE A GOOD quality chocolate for best results. 7. Dip in a cool room at a temperature of 60 to 65 degrees or else dip in front of an open window. READ THESE suggestions through two or three times and then you are ready to try these excellent recipes the Watt family have been generous enough to share. DIVINITY 4 cups sugar cup water 1 cup white Karo Salt I tsp. vanilla Chopped nuts may be added COOK TO 254 degrees. Pour slowly over Vi cup stiffly beaten egg whites. Beat until mixture will hold shape. Drop by spoonfulls onto wax paper or put into greased pan and cut into squares. Note: if it is a day with high humidity or a rainy day, cook the divinity to a slightly higher temperature 1 BUTTER CREAM MINTS (takes about 40 minutes) 1 1 3 Vs tsp. peppermint BOIL TO dissolve butter then add 3 cups sugar, salt and coloring, if wanted. Stir until sugar dissolves. Bring to a boil and put on a lid and let cook 3 minutes. Take off lid and cook to 256. Pour onto a buttered ice cold marble slab or formica table top. Turn edges in. Put in peppermint. Cool and pull like taffy until it loses gloss (about 10 minutes). Pull into long rope and cut with scissors into desired pieces. Let stand 6 to 12 hours. Put into airtight container (Tupperware). Will keep a long time in a cool place. Coat with powdered sugar to keep them from sticking together. Note: This is an excellent mint to serve at weddings. 2 5 cups sugar cup cream Tablespoon white Karo Sprinkle salt cup water square butter cups sugar Coloring: 6 drops (dont use green) 1 3 TOFFEE squares butter cup sugar Tablespoons water Almonds COMBINE AND COOK to a golden brown and until it smokes around the edges of the pan. Put on greased cookie sheet or marble slab. Spread out and loosen 1 1 COOK TO 228 degrees. Add teaspoon vanilla and 2 Tablespoons butter when you beat it. For carmel: add 4 Tablespoons burnt sugar syrup (make by combining Vi cup carnalized sugar with Vi cup water) 1 FOR CHOCOLATE: add square chocolate or more for taste. Add these flavorings after the creams are boiling. around edges. Add almonds. CARMELS 2 cups sugar V cup plus 1 Tablespoon Karo 1 1 1 VARIATIONS Pecan crunch 2 cup white sugar cup brown sugar Vi cup cream Tablespoon white Karo salt cup pecans 1 COOK AS creams and add nuts when ready to dip Cut up candied fruits can be used. V2 tsp. citric acid improves the flavor MARIES CHERRY Nut (good filling for dipped cherry chocolates) Add to cooked creams V to 1 cup chopped maraschino cherries, drained for 24 hours on paper towels that are changed frequently 1 cup chopped nuts Vi cup or more flaked coconut Shape and dip immediately NUT VARIATION Add desired amount of chopped nuts, walnuts, pecans, almonds, brazil, cashews to basic creams. Shape and dip. , MARZE PATTIES Mix Vi cup almond paste and 1 cup cooked fondant. Roll into bails, flatten slightly and dip. PEANUT BRITTLE 3 1 1 2 1 cups sugar cup Karo cup water cup raw peanuts Tablespoons butter tsp. vanilla 14 firm ball. COCONUT DELIGHT cups Karo, white I cup sugar 1 tsp. salt 2 Tablespoons butter Vi pound coconut COOK TO 230 degrees for a soft ball (first 4 ingredients). Place coconut in large kettle and pour syrup over it. Place on a cookie sheet, spread out and press down. Pour over this a recipe of the carmels. Toasted almonds or other nuts can be added to the caramel if desired. NOUGAT 2 ORANGE STICKS (Read carefully first) 3 Tablespoons Knox gelatin V2 cup cold water 4 tsp. grated orange rind 2 tsp. grated lemon rind 2 Tablespoon orange juice 2 Tablespoon lemon juice 8 drops orange food coloring 2 cups sugar 'z cup hot water SOFTEN GELATIN in cold water. Prepare rind and juices. Bring sugar and water to a boil. Add gelatin. heat for 20 minutes. Add rind Cook slowly med-lomixture. Stir until mixed. Remove from heat. Cool and stir. Strain into a pan that has been rinsed in cold water. Let stand over night or longer (to allow some softening). Cut and drop. Roll on lightly floured cloth to keep orange sticks from sticking together. Pat off as much flour as possible before dipping. w MOUNDS OR ALMOND JOY cup sugar 1 Va cup white Karo V2 cup water Vs tsp. salt 1 Tbsp. flour tsp. cups Karo tsp. salt Vi cup water 13 cup melted butter 2 tsp. flour 3 egg whites 1 tsp. vanilla BOIL SUGAR, Karo, salt and water and cook to 232 or to soft ball. Reduce heat, beat in a warm bowl 3 egg whites. Add 13 of the syrup to egg whites, beat. Cook V pollination seeds have been eliminated. Naval and Valencia oranges are the most popular varieties. Naval oranges are smaller in size but are very varieties in the same juicy and sweet. By growing both in which fresh season the extend to is it orchard possible harvested. be can oranges cross-breedin- in Utah have been fortunate this year. The orange supply has been plentiful and of high qualilow. ty. Prices have been reasonable to When selecting oranges it is well to remember the on fruits is firm, heavy and best CONSUMERS quality the skin. A few surface blemishes such as scars, scratches and slight discolorations must be allowed. Avoid oranges that have a badly creased skin or are puffy or spongy and light in weight. FOR A CHANGE try using the entire orange including the peeling. Frozen salads served in orange shells go well with baked ham, a green vegetable and hot rolls. baked orange recipe could be made up The and served uncooked. cup orange pulp cup canned fruit cocktail, drained Vi cup chopped, blanched almonds 1 (3 ounce) packages cream cheese Vi cup mayonnaise or salad dressing 1 Tablespoon vinegar Vi tsp. prepared mustard Vs tsp. salt Vi cup heavy cream vanilla ounce package angel flake coconut COOK FIRST four ingredients to 229, no higher. Take off heat and add flour, vanilla and coconut. Mix well and pour into buttered pan (8x8). When cool cut into desired pieces. If making mounts, add V2 tsp. coconut flavoring. If making almond joy add V2 tsp. almond flavoring. Shape into bars (flour on fingers to keep from sticking) and press almond into top before dipping. BAVARIAN MINTS 1 CUT ORANGES in half and scoop out the pulp, dice the pulp. Combine orange pulp with fruit cocktail and almonds. Blend in cream cheese, mayonnaise, vinegar, mustard and salt. Mix together lightly. Whip cream; fold into fruit mixture. Heap salad in orange shells. Freeze. Wrap airtight in freezer paper if you want to use it later. Let salad stand at room temperature a few minutes before serving. Garnish with small scoops of orange sherbet. BAKED ORANGE With a clean knife cut off tops and remove meat from 4 oranges, leaving shells clean. Combine orange meat with 8 dates, stoned and shredded 4 tsp. chopped walnuts 4 tsp. seeded raisins 4 tsp. grated coconut SWEETEN TO taste. Fill orange shells. Bake in a dish with V2 inch of water in the bottom in a slow oven 45 minutes. Take out of oven and top oranges with whipped cream or a meringue with coconut. When using the meringue, return to oven and brown. Serve hot or cold. Top with a cherry. Oranges are good chopped up and cooked into jams or marmalades. This fruit can be combined with pineapple and apricots to make a good jam. CANDIED ORANGE PEEL 12 1 square unsweetened chocolate can sweetened condensed milk V tsp. vanilla 4 drops oil of peppermint or V2 tsp. peppermint Remove peel in quarters from 3 oranges. Cover with water and boil V2 hour. Drain. Cover again with water. Boil V2 hour longer or until tender. Drain. Cut peel in strips about Vi inch wide. Bring 1 cup sugar, 2 Tablespoons light corn syrup and V2 cup water to a boil. Add peel and cook gently in syrup to cover until peel is clear. Cool in syrup se eral hours or overnight. Reheat. Drain. Roll in granulated sugar. ORANGES CAN add a good flavor to simple cake icing. pound milk chocolate 1 ORANGE CHOCOLATE ICING 1 ex- - tract 2 Vi ORANGES HAVE been improved through selective until most of the natural g and Vi 1 2 Cups sugar THE ORANGE was named because of its color. The fruit is classified as a special type of berry which grows consists of 10 or more only on citrus trees. An orange aromatic peel is used in Its separable puply carpels. confectionaries and preserves. The juice of the orange contains sugars and citric acid. The spongy white part of the rind is filled with a jelling substance called pectin. FROZEN SALADS IN ORANGE SHELLS Mix together: Vi tsp. salt 1 tsp. soda BOIL TO 231. Add peanuts. Cook to 295. Remove immediately and add 2 Tablespoons butter and vanilla. Add salt, soda mixture. It will bubble. Pour on slab or cookie sheet. For cashews, walnuts or coconut (Peco flake): Cook to 280 before adding nuts or coconut. Pour onto slab. Spread out and loosen edges. 1 For frogs: place nuts on a greased cookie sheet and pour 1 Tablespoon hot carmel on nuts. Cool and dip. The orange is considered to be the most important of dessert all citrus fruits. It is widely used as a fresh food Fresh home. American in item every nearly and snack is one popular source of frozen or juice orange squeezed vitamin C. , 4 oranges 1 PUT IN A large heavy pan. Add all ingredients out only half the milk. Cook as directed in basic instructions. When boiling hard, add the other half of the milk slowly so as not to retard the boiling. Cook to 232 for a By DONETA GATHERUM IV2 Tablespoon salt large can milk. 1 1 remainder of syrup to 258 or soft crack. Add slowly to mixture. Beat until stiff. Add 1 tsp. vanilla. Fold in the melted butter half at a time. Add 1 tsp. flour, fold carefully. Add the rest of the butter and 1 teaspoon flour. Do not stir too much or there will not be air in the candy. Spread carefully on a cookie sheet. 2 CREAMS (Basic Fondant) continued The Orange, An Important Citrus Fruit Variation: Creme de la orange, omit peppermint and add Vi tsp. orange oil. MELT CHOCOLATE in double boiler over hot not boiling water or on about defrost in microwave. Combine milk with chocolate quickly. Add peppermint and vanilla. Put into buttered 8x8 pan. Cool thoroughly. Cut into pieces. THE MORE you practice candy making, the more fun you will have. Vi cup butter Grated rind Vi orange Pulp and juice of 1 medium orange 2 cups confectioner's sugar 3 squares unsweetened chocolate CREAM TOGETHER butter, sugar and grated rind, add pulp and juice, beat well till smooth and thick. Spread on layer to be used for top of cake; sprinkle with unsweetened chocolate, using Vi square shaved into' fine pieces with a knife. To remaining icing add remaining chocolate melted. Beat well, spread between layers, on sides and top of cake. . |