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Show 2A Emery County Progress Tuesday, November 22, 1988 COlIMmf IWMG A personal quest to reduce dangerous cholesterol By ELIZABETH HANSON Staff writer Be heart smart. If your blood cholesterol is over 200, it is time to change eating habits for life. Cholesterol is a glistening white soapy crystalline substance made by the body to serve as a universal constituent and for conversion to steroid hormones, bile acids and pro- vitamins. Our bodies make all we need but we persist in dumping in foods that have too much cholesterol ending in fat accumulation in artery cells and swelling into plaque buildup. The plaque can rupture into the artery, and a blood clot can form to block passage and cause a heart attack. a level of 265 is five times as apt to have a heart attack as one with a level under 200. Under 180 is better. When we found out three months ago that our cholesterol was too high, his 207 and mine A person with 206, incentive whacked us in our fat bellies. You quit bringing home all that bacon, sausage, weiners, cheese, ice cream, whole milk, hamburger and junk food. And no more apple pie. He agreed. That was heaven, being emancipated from slaving in the kitchen over pies, cakes, cookies, pudding, sweet rolls. 0uE0 CROCODILE DUNDEE t PUNCHLINE end No. 24 TIME TO TOON IN AGAIN COMING SOON 487-927- 5 'GORILLAS IN THE MIST "FEDS Police Academy comedy I The FBI doughnuts and cheesecakes. I have baked enough pastries to circle the world at least once because I equated wifely and motherly love with rich foods. I always planned a meal by starting with the meat course, say a nice fat marbled pot roast, for rich brown gravy to go with by weight may contain plenty of fat in terms of calories. The other day I opened a can of chicken bits that had been stored for ten years and found it edible, thanks to the butylated hydroxyanisole (BHA) and butylated cow. market because can cause illness. Severe asthma attacks, headaches, nausea, chest tightness, facial pressure, weakness of limbs, a pork products make me feel greasy. Yet artery- - choking animal fat is often used in commercially baked goods. Just read the labels. See how often coconut oil, palm oil and palm kernel oils are listed although they are top artery chokers too. The fact burning great advertising draw, NO MSG. I picked up the bottle on my whose label listed monosodium glutamate and threw it in the garbage. Who needs it? Too long have we been forced to use products so laced with salt, we cant taste anything else. While we may not be immediately affected, we may have cumulative effects. At a supermarket I looked over the candy shelves at the brilliantly hued jelly beans, candy corn, fruit wrinkles, candy bars and other sweets and found a coloring agent common on most of the labels. A food coloring called FD&C Yellow No. 5 or tartrazine. For people sensitive to the dye, stove Some labeling concerning fat weight is deceptive. Fat contains more than twice as many calories for its weight as other ingredients in food. An ounce of fat has 255 calories while an ounce of protein or carbohydrate has only 113. Even a food that is 95 percent fat-fr- L Oti ,Uokv 5 HRS and blamed on the additive. The public reaction has been sufficient to cause a rally by food processors, for I picked up a can of chicken broth at a store which read in bold letters as a is that the cheapest oils, coconut, palm kernel, beef tallow, palm and cottonseed are more apt to be listed than the oils lowest in cholesterol production. The very best oil to use is canola made of rapeseed, followed by safflower, com, olive, soybean, sesame and peanut. Hydrogenated fats are oils made solid by adding hydrogen. While the shelf life is enhanced the fat content is increased. lotos soaofflofo dE sensation psychiatric reaction have been ee (( once-favori- ' Actually I was glad when vegetable shortening came on the hydroxytoluene (BHT) used as preservatives. Yet both have been implicated with causing hives, swelling, runny nose, headaches, asthma and bleeding and sometimes hyperactivity, irritability and skin eruptions. I also saw that monosodium glutamate (MSG) was used as flavor enhancer. MSG is derived from natural protein but it provides a large amount of sodium and glutamic acid that the rich mashed potatoes, slathered with butter. Always a dessert was the finale. The pies were made with lard rendered from the last pig slaughtered. We had to use it up fast before it went rancid. Chocolate and lemon and banana cream pies all made from scratch with plenty of eggs and topped with cream from the THIS Friday and Saturday November 25 & 26 for two servings. The Hormel split pea soup with ham was almost as high sodium-wis- asthma, itching, hives, drippy nose and chest pain have and may result. Tartrazine is used to make turqoise, green and maroon colors, too. The dye is found in beverages, ice creams and sherbets, jello, salad dressing, some cake mixes and icing, imitation flavorings and seasonings, macaroni and cheese dinners, fruit chews and many candies including my chocolate candy bar. I am reminded of how popular red cake was a few years ago. It was supposed to be a million dollar recipe from the Waldorf Astoria. I think it called for about two ounces of red cake coloring per recipe. I made many, complaining at the cost of the coloring. The cake was spectacular in hue and velvety . e. Special Even Campbells Request, a 10 ounce can less salt still featuring contained 580 grams sodium per serving. While the vegetarian vegetable soup was a better choice for Ermon, she usually one-thi- makes homemade soups so she can control ingredients. She recommends a herbal seasoning called Mrs. Dash to use in place of salt. They eat a low fat diet, mostly vegetables and fruit, some fish and poultry, but little red meat. Mothers are wise who cook from scratch using potatoes, carrots, beans, brown rice, split te peas, s. Feingold Benjamin associated hyperactivity and learning disorders with ar- tificial coloratives. flavoring and Research has not established a clear relationship between allergic reactions and reported effects on diet and behavior while admitting that allergic conditions problem. could cabbage, other vegetables, whole grain pasta, fresh fruits, skim or 1 percent milk, low fat yogurt and limited amounts of meat, poultry or fish. Cooked oatmeal, the old fashioned kind, and oat bran are cholesterol-lowerer- s, if eaten every day. Just omit the cream and use skim milk or apple juice and raisins. I make a health bread from potato water, yeast, rye and whole wheat flour, two egg whites, a dash of molasses, a tablespoon of cocoa and one scant tablespoon of canola oil that is fine grained, velvety, filling and delicious. For dessert a slice with a thin veneer of jam is satisfying. Try grapes when you have a yen for sweets. Try eating fresh fruit for breakfast. I have served a slice of tomato, oatmeal and fig muffins, orange juice and melon for a different in texture. It only had one tablespoon of cocoa in it yet resembled a chocolate cake. The coloring agent used was FD&C No. 2 commonly known as amaranth. Tests proved the dye cancer- - causing and toxic and it was banned. FD&C RFD No. 3 was approved for use in foods in the U.S. in 1907 and FD&C RFD No. 4 was given approval for use in food in 1974 after being developed in the mid-sixtie- rd worsen Hie breakfast. Except for beta carotene, carotenal and riboflavin, food colors contribute nothing nutritionally but are strong in eye appeal. It is a cinch ingesting quantities of highly dyed candies at Halloween time could make a child sick, and a continued habit, sicker. I was so turned off at reading the yellow dye listed in jello I now use unflavored gelatin teamed with fruit juice spiced with lemon juice and a little sugar, and then add the fruits to it. The result is eye appealing and wholesome. I think we need to get the message to food processors that they are overdoing the dye jobs and insist on natural flavorings and colors. Salt and sugar are both additives that have to be used sparingly for the good of the heart and blood pressure. a Cutting down on eggs has been hard because I have slathered them in omelets, scrambled, whole, boiled, in bread, cakes, pies and dessert. But eggs contain one of the highest concentrations of cholesterol. I use 14 egg whites to make angel food cake for birthday cakes and wonder what to do with the yolks. Sometimes I scramble them for the dog, but is that fair to her? Sometimes I make a batch of egg noodles and freeze to use a few at a time in soups and stews. One of our families has gone vegetarian excluding all milk and dairy products in an effort to help the wife and mother cope with rheumatic arthritis. The change in diet has worked and they couldnt feel better. They are trim and slim, bright eyed, full of pep and bounce. At the store we ran into Ruby Rowley who was looking over the soup selection with a practiced eye. Most contained far too much salt for her husband, Ermon. He has recovered from two strokes and continues to fight a hereditary high blood pressure problem. Ruby found that Campbell Pepper Steak soup, a 19 ounce can, listed 11 60 grams of sodium we're fighting Another of our families embraces a strict diet where you get a dish of cereal and half a banana for breakfast, and 20 minutes after, walk briskly for 20 minutes. Their diet is strict for every meal of the day and always followed by the exercise. The weight loss in the family is phenomenal. They eat no sweets, fats or breads. We like the starch-centere- d, lots of fruit and health bread diet and have lost enough weight to solve our cholesterol and blood pressure problems. I may now bend over and touch my toes without colliding with my own fat belly. I am wondering how to high-fibe- r, prepare a heart smart Thanksgiving dinner for 22. I have a 23 pound bird that is not and thus less fat. I will stuff it with a light d mixture, depending on flavor from the broth of the boiled neck and gizzard. I will use sage and other herbs generously and will lightly salt tiie cavity. I will rub the bird with rapeseed oil before covering with foil and baking in the oven at 200 degrees for about 18 hours. It will need little basting, but I will use the natural meat juices to do it. And I will pour off the fat and make brown gravy from the drippings. And have mashed potatoes, whipped fluffy with skim milk and a dollop of lowfat margarine. A bowl of fresh fruits, steamed veggies, baked yams, whole wheat rolls, cranberry sauce, pickle, condiment tray and water to drink. No red punch will be on the long, long table. I will make pumpkin, mince and apple pie for dessert and will pass the whipped cream. I will make the crust with safflower margarine and make it so tough no one can eat It. Hold .it, I just checked, the label on this bargain turkey Dorr brought home. It says 5 and percent turkey broth and seasoning added deep inside, consisting of turkey broth, salt, sugar, sodium phosphate, hydrolized vegetable protein and flavoring. That means a percentage of the weight is water plus seasonings or additives that are supposed to enhance the meaty flavor and I strongly suspect the cholesterol and fat levels are far beyond what a fresh turkey would offer. The point is read the labels before buying and then make the heart smart decision. self-bastin- g, corn-brea- . one-ha- lf for American Heart Association VDURUFE k'tw'.-lw'.-K.'- Collector Dolls Large Selection To Choose From We Carry Global Art Dolls Designed by Bette Ball. All the dolls are numbered and limited editions. We carry junior, Misses Mil ft V il $fl ((.)( lf I ftMliHk'" tf1 Women's Sizes erence 3 3 Visit our gift shop for your Christmas shopping 3 3 3 3 3 3 3 3 3 3 3 |