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Show I Page 4 Wednesday, March 30, 1977 How's Your S NQT QUI THERE HistocompatiMl Complex ? NATURAL NEWS Park City Grind It To Become Yourself Film Site By Patricia Constable Bread, sometimes referred to as the staff of life, is an ancient food and one of the staples of our diet. And flour, the main constituent con-stituent of bread is a subject filled with controversy. Flour was first discovered when an enterprising cook took a few grains of wild wheat and ground them between bet-ween two stones, creating stone-ground whole wheat flour. The stone-ground method of milling was utilized almost exclusively until the industrial revolution. At that time a ; company in Minnesota build the first roller mill allowing for expediency and volume in flour production. But the high speed milling caused rancidity in the wheat due to the excessive heat produced by the roller mills. Therefore, the bran and the germ were removed and the problem of rancidity solved. This new milling technique made white flour affordable to the general public in the 1880's and it has retained it's popularity in our present day society. Unfortunately, the removal of , the bran and wheat germ has created its own problem, the near total loss of nutrient value in white flour. According to Erewhon Natural Food Distribution Co., in their pamphlet Food Talk, there are three main parts of the whole wheat kernel: the bran, which if 15 percent of the total weight; the germ, which is 3 percent ; and the endosperm, which is 82 percent of the total weight. Depending on the variety of the wheat and the growing conditions wheat can be anywhere from 6 percent per-cent to 20 percent protein. The endosperm contains 70 percent of the protein along with the calorie producing starch. The bran and the germ contain relatively small amounts of protein, but the quality of the protein is improved because they contain lysine, an amino acid. The bran and wheat germ contain approximately 90 percent of the viatmins and minerals found in the wheat kernel such as the eleven B vitamins and the trace minerals zinc, copper and iodine. The germ, or more specifically the oil in the germ, houses the vitamin E and the unsaturated fatty acids. Dietary roughage, a traditional purgative recognized by many doctors today as a probable preventer preven-ter of intestinal diseases, is concentrated in the bran. In the milling of white flour the bran and germ are removed and most of the nutrients lost. "Vitamin E is at 27 percent of the level found in whole wheat flour." If it is then bleached with chlorine dioxide as most white flours are, all the vitamin E is destroyed. The American Institute of Baking recently published a comparison stating that white flour retains only 7 percent of the fiber fixed in whole wheat flour. 1 What of the problem of rancidity in the storage of whole wheat flour? "Rancidity "Ran-cidity is the condition in which flour's unsaturated fats are exposed to oxygen in the air, producing enough peroxides to give the flour a bitter taste." Heat ' and moisture produce rancidity and also the loss of the B vitamins. So, be sure and keep your flour stored in a cool dry place. Vitamin E is a natural preservative in the flour, but after three months the supply of E is exhausted and rancidity begins. It is, therefore, most reasonable to buy your flour from a trusted natural food store where you are certain of a fast turnover of flour. Or even better, grind it yourself. your-self. Because more and more individuals are considering nutritional values in their meal planning and are taking pleasure in preparing healthful meals for themselves them-selves and their families, the pleasant aroma of freshly baked breads is no longer a stranger in modern-day kitchens. kit-chens. Both men and women find satisfaction in baking homemade bread. Why not tantalize your friends and families with the following recipe? High Protein Bread 3C. warm water 2 cakes yeast 2 tablespoons honey 3 C. whole wheat flour 4c. unbleached flour , 3 tablespoons wheat germ : 1 2 C. soy flour or powder :14 C. skim milk powder 4 teaspoons salt 2 tablespoons oil or butter Combine the water, yeast, and honey. Let stand for five minutes. Measure and sift whole wheat flour and unbleached un-bleached flour, wheat germ, soy flour, and skim milk powder. Stir the yeast mixture mix-ture and while stirring, add salt and 3 cups of flour mixture. mix-ture. Beat 75 strokes or 2 minutes with an electric mixer. Add the oil and 3 cups of flour mixture. Blend and then turn on a floured board, adding 1 cup or more of additional ad-ditional flour as needed. Knead thoroughly about five minutes, until dough is smooth and elastic. Place in a well oiled bowl and let rise until double. Punch dough down, fold over theedgesand turn dough upside down. Let it rise another 20 minutes. Turn on a bread board, shape into two loaves, place in a buttered bread pan, cover and let rise until double. Bake at 350 degrees for 50 - 60 minutes. If bread begins to brown too soon, or as soon as 15 - 20 minutes, reduce heat to 325 degrees. This recipe makes excellent ex-cellent rolls. References Food Talk, Erewhon, Whole Earth Cookbook, Sharon Cad-wallader, Cad-wallader, Judi Ohr Moon Classics producer Chuck Selluloid has announced announc-ed that his company will begin filming a feature-length feature-length motion picture in the Park City area this spring. The movie has a working title of "In Search of Noah's Aardvark" and will depict the trials and tribulations of the famous frontiersman Noah Speakadaenglish as he travels throughout the Wasatch Wa-satch Mountains looking for his pet aardvark Arties, who was separated from his master during a tidal wave on the Great Salt Lake. Again starring for Selluloid will be Dan Hassleme. Has-sleme Has-sleme was featured in previous pre-vious Moon Classics productions produc-tions such as the wilderness psycho-drama "Frontier Freud" and that backwoods detective thriller "The Life and Crimes of a Grizzly Bear." Selluloid said he will be employing many Park City residents for "Aardvark" and revealed he will even consider those persons deemed unfit for the Pepsi Cola commercial which was recently cast here. The extremely successful producer expressed little concern that his latest undertaking under-taking will be a hit. "We've administered all the tests and feed the results into our computer," Selluloid said. "We can't miss. The aardvark is definitely the 'in' animal this year." WELCOME The Newspaper would like to welcome me following groups and clubs to Park City. We hope you enjoy your visit here and we look forward for-ward to seeing you again next year The Glue and Bondage Club from Kinky, Conn. The Black. Marauders of Death Motorcycle pang from Heavenly Valley, Calif . The Winnebago Winos from Martha's Mneyard, Mass. The Ski Poles, from Warsaw, Poland The Nordic Snowcats from San Luis, Mexico The Skidaddlers from Skidaddle, Wash. The Skinuts from Plains, Ga. 4? 'Jt 'A' 'X' '!? 4? 'X rh h k '1? 4? rh 4? 'X 'i? h 4? 4 The GAZEBO total hair care saton $J 9 M Math 1 Professional hat stylny wr both men & women 649-9501 JERRY FRKOVKJH (OWNER) 444 Bv Janet Gilchrist One of the largest gatherings of scientists in the West took place last week at the C'est Bon Convention Con-vention Center. The symposium, sym-posium, which held as it's theme "Regulations of Immune Im-mune Systems: Genes and the Cells in Which They Function," Fun-ction," was sponsored by the ICN Pharmaceuticals of Irvine, Ir-vine, California, the U.S. Public Health Service and UCLA. It was one of a series of symposiums to be presented presen-ted by ICN-UCLA. (The first, "Eucaryotic Genetic Systems," was also held here in Park City February 27-March 4. ) The immunologists, numbering num-bering 340 strong, came from all over the globe and represented the foremost authorities in their field. A quick glance at their identification iden-tification badges revealed researchers present from the most prominent institutions in-stitutions in the world: Albert Einstein College of Medicine, N.Y.; National Cancer Institute, Bethesda, Md. Yale Medical School, University of California -Berkeley; Basel Institute of Immunology, Basel, Switzerland, Swit-zerland, the University of Toronto; Walter and Eliza Hall Institute of Medical Research, Victoria, Australia; Massachusetts Institute of Technology ; Tufts Tuf-ts University; The Salk Institute, In-stitute, San Diego; Chiba, Japan; The German Cancer Research Center," Heidelberg; Harvard Medical School; Euratom Immugenetics Group, Rome, Italy; Pasteur Institute, In-stitute, Paris, France. Many more State Universities and Medical centers were also represented. Wedged into a tight schedule of skiing and relaxing were group sessions with such titles as "Membranes" "Mem-branes" and Signaling", ,; "Regulatory Networks,":? "Cell Separation", arid Thymus-Derived Cytotoxic Lymphocytes " One of the employees at the C'est Bon took some time off to sit in on one of the sessions but failed to get beyond the words cloning, DNA, RNA and mice! Joe Coha, an im-munologist im-munologist from the university univer-sity of California-San Diego, struggled to condense and put into laymen's terms the general theme of the week's work. He explains as follows: "We are dealing mainly with how the body can recognize self. Your body can recognize your flu virus and reacts by producing antibodies an-tibodies to kill the virus. However, the body does not develop antibodies which recognize your liver tissue and destroy your liver. (Except (Ex-cept in rate diseases.) But this is not always beneficial as in the case of kidney and heart transplants. In these cases the body can recognize that the tissue which is performing per-forming a vital function is not self. The result is that the tissue is rejected. In other words, the body develops the ability to kill the tissue which it recognizes to be foreign. The cell surfact structures on the transplanted transplan-ted tissue are characteristic of the individual from which they came. The person receiving the cells has a different dif-ferent set of structures on his cell surfaces. The lymphoid lym-phoid system of the recipient recognizes the different structures of the kidney which are called major histocompatibility antigens. However, during the rejection rejec-tion process, the body can destroy the foreign substan-: substan-: ces without developing self- reactivity. The cancer cell has to multiply in the body. Since these cells are derived from cells normally in the body, they will have the same cell structure surfaces. sur-faces. Therefore, the body will be unable to recognize them as foreign." Most of the research done by the immunologists is performed per-formed on mice and rabbits. Their work is funded by a number of organizations including in-cluding the American Cancer Can-cer Society, the National Heart Association, and the Federal government, i.e. the National Institutes . of Health, a vision of H..E.W,, Many private fellowships are also granted to finance various experiments and studies. A scientist from the University of Colorado-Boulder Colorado-Boulder declared the field of immunology to be the most intensively studied field of experimental biology. "More and more discoveries are being made each day," he said. Park City Racquet Club For Tennis Reservations call 649-8080 DONATE YOUR BODY SOON! Bisii Main Street 649-8051 I DOWN UNDER I "ANDREA" j THIS WEEKEND RESTAURANT GUIDE AT THE GONDOLA CENTER MEET YOU AT THE CORNER STORE New Hours Now 7:45a.m.-10p.m. O COME IN AFTER NIGHT SKIING SW! tvytimr- MOM) Delicatessen Sandwiches Imported Cheeses Cdd Braft Beer Outside Seating I I r MOTHERLODE Hot and cold sandwiches, ranging in price from .90 to $2.90. Portion of homemade chili served with each sandwich. Ncon-2:00 A.M. 7 Days a week. Live Entertainment on Friday and Saturday 9-1:30 9-1:30 P.M. MOUNTAIN FISHERY - Original recipes, Good variety, Excellent Seafood Dinners, Beef too! 6-1 6-1 1P.M., 368 Main Street, 649-8981. EATING ESTABLISHMENT - Featuring the best omelettes this side of Poison Creek. Open Mon.-Fri. 7:30a.m.-2:30p.m., Sat & Sun 8-6 Beer available. 319 Main Street. 649-8284 Dinner 5:p.m. to 10p.m. Tues. thru Sun. T.M.I. COFFEE SHOP Real Food. Open 6a.m.-4:30 daily, 8a.m.-4:30 Sunday. Breakfast .35-S2.65, Lunch .60-S3.00 Beer available. Dinner hours 4:30-9p.m: MILETIS Italian cuisine in a casual but elegant atmosphere. at-mosphere. Open 6-10 p.m., 7 days a week. Moderately priced. Mini bottles and wine available. Private club upstairs (Memberships 25) 412 Main St. 649-821 1 . DAS GASTHAUS German and Austrian Schnitzel a specialty of the house. Open from 5:30-10:30 Thurs-Sunday. Thurs-Sunday. Beer available. Dinners priced from $2.50-$8.75 $2.50-$8.75 1284 Empire Ave. )the Resort Center) 649-8842. CORNER STORE Delicatessen restaurant serving Breakfast, Lunch, Dinner. Open 8 a.m. thru dinner daily CHARLIE, S Oyster bar, munchies, sandwiches, fresh seafood. Open everyday from 3 p.m. till midnight mid-night at the Silver King Lounge. Live music Wed. thru Sat. LA FLEUR DE LYS The offerings include beef as only the French know how to prepare it, roast duckling, fresh lobster flown live from Maine, and of course, onion soup, escargots, flaming crepes, and a host of French entrees and desserts. Lunch mon.-Fri. 11:30-2p.m. Auerbach parking validated. Dinner 6-10:30 6-10:30 p.m. valet parking 338 South State St. Salt Lake City 359-5753 RITZ Crepes, fondue, cappuchino coffees and ex-presso, ex-presso, open seven days a week from 5:30 p.m. to 10:30 p.m., State Liquor store on premise, Middle of Main Street. 649-8494. SHENANIGANS Park City.s largest sandwich selection, also malts, splits. Sundays, sodas and cones. Take out service available. 323 Main St, 649-8682. 649-8682. RUSTY NAIL Serving lunch and dinner from 11:30 til closing, disco dancing nightly, no membership necessary, no cover charge. Apres ski movies-popcorn, movies-popcorn, at the Resort Center 649-8190. CAR 19 Open weekdays 6-10:30 p.m. Fri&Sat evenings 6-1 1:30p.m. Dinners priced from $3.95 for salad bar to $20.95 for ChateauBriand for two. Private club downstairs. Unique store next door. SIRLOIN SALOON Open Sun, thru Thurs. 6:00p.m.-10:30p.m. 6:00p.m.-10:30p.m. Fri.and Sat. 6:00-1 1:00p.m. serving the best steaks and seafood. Located at the top of Main Street. Beer and set-ups available. GYPSEY.S ARM Serving specialties from around the world. Open daily for breakfast, lunch, and dinner. Sunday brunch. Dinners priced from $4.50 to $7 95 Mini bottles and wine available after 4 p.m. 649-8584 CABOOSE Very reasonably priced meals, 8a.m.-6p.m. 8a.m.-6p.m. Monday thru Thursday. 8a.m. -midnight Fri.&Sat. Breskfast 8-11, lunch and dinner to closing. CLAIMJUMPER Home of the famous baseball. Open 7 days a week. 6p.m.-10p.m. weekdays; 6p.m. -1 1 on weekends. Liquor store on premises, Main Street. DOWN UNDER For a change of pace, try our prime rib. Private club open 7 days a week, prime rib served Fri. and Sat. starting at 6p.m. in the basement of the Claimjumper. i i x I ! f |