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Show The Tooele Transcript, Friday, Sept. 22, 1972 cm zTPooo Tooele County Extension Office n ; I CLAIR R. ACORD, USU Area Livestock Spedalin 3 I Beef Carcass Data Service Now Available in Utah Expansion of a pilot study to provide beef carcas inforis now available according to Clair R. Acord, Area Livestock Specialist. THE COLLECTION of Carcass Data will be done by the Livestock Marketing Service of USDA in response to requests of Beef Improvement Association. The service is available on self- - supporting basis to producers. Utah Beef Improvement Association, with Dr. Gayle Evans of Park City as President is a member of the National Beef Improvement Federation and is cooperating with USDA. The service works like this. The Utah Beef Improvement , Association has signed an agreement with USDA on the Beef Carcass Data and now have eartags (they are specially marked) available to beefmen at 50 cents each. When the tagged animal is slaughtered in plants serviced by USDA graders, the grader evaluates the quality and yield grade factors from these carcasses ou an official Beef Carcass Data form. The form is forwarded to the issuing association (Utah Beef Improvement Association), which in turn gets it back to the individual who purchased the tag. A fee of $1.50 is charged for the completed form. Eartags sometimes get lost says Evans, so that a carcass form is not necessarily returned for every eartag issued. ACORD POINTS out that the service will provide cattlemen to obtain much needed data on the value determining characteristics of their cattle. The program has a great potential for assisting purebred breeders, and commercial cattlemen alike in (1) establishing the genetic potential of their cattle (2) selecting superior breeding stock, (3) planning their cattle merchandising and sales program through sound management and performance records. Tags are now available in Utah for those desiring to start some cattle this fall. Information on where to obtain these tags is available at the Tooele County Extension Office mation to beefmen of Utah -- (L UlERTSOirS SUPREME lUliCEDTER 1 n n r CUTSMm, y T $ ; (882-0240- ' ' U v ' : "- - V" WITH :4 ALDERTSOUS T 'Jr, IE PURCHASE OF Iin SDZE YOUR NEED FOR CALCIUM BETERGI2OT SI Albertson's .DCLIGED .79 RAGOfc": UllSPARE RIBS sr. niSSSs VJIEHERSI ar jsr?. OIIEESE-sc;-- SHRIMP ip) 'ISfiSS Supreme. Semi- - Boneless bone-thinnin- g WITH THE PURCHASE OF 70c SYLVAIIIA FRESH PORK i-- d,r SHAPES Ks- -BEEF ROASTs:. tooth-supportin- g b09c 09c Pilot Studies Fa mily Pack. Guaranteed Fresh $129 OSj)lHaatig 3i.$U Our need for calcium was emphasized not long ago at a Food Writers Conference sponsored by National Dairy Council Speaking before some 44 top food writers from across the country was Cornell Universitys Dr. Leo Lutwak, one of the worlds leading calcium researchers. Dr. Lutwak believes that both osteoporosis (the disease which afflicts one of every ten Americans over fifty) and periodontal disease (deterioration of jaw bone structures) are linked to an insufficient amount qf l(clciurp, in the diet. I ..h. IfensE") V7 Tall Cans In discussing periodontal disease, Dr. Lutwak pointed out that studies indicate that a widespread calcium deficiency is the primary reason why millions of Americans lose their teeth. Pilot studies conducted by Dr. Lutwak and Dr. Ann Coulston, also of Cornell University, involved a total of 90 patients suffering from periodontal disease. The results of the studies, which were conducted over a three-monttime period, showed that the bone loss connected with periodontal disease may be reversible in many subjects by altering their diets to include more calcium. These findings contradict the popular belief that tooth loss is due to bacterial plaque and calculus which are associated with poor oral hygiene. Adults suffering from osteoporosis, Dr. Lutwak contends, are those who have a history of calcium deficiency. This is a significant percentage of the Lutwak, and the number of persons affected could increase as the life span in this country continues to lengthen. The average U.S. diet does not provide sufficient calcium to meet . recommended allowances. Dr. Lutwak said, the diet is also excessively rich in phosphorus. The result is an imbalance in the ratio. According to Dr. Lutwak, This imbalance leads to secondary hyperparathyroidism in which the body starts to take calcium from the bones. The first bones., to be rr affected are the jaw boneswhic 'Ui hold the teeth in place. Other skull bones, ribs, vertebrae and long bones are then affected in decreasing order. Thus, it appears that periodontal disease is the first manifestation and frontrunner to a more serious involvement of the spinal column and the long bones. calcium- -phosphorus Current Recommendations The current recommended daily allowances for calcium and phosphorus may well be set too low, says Dr. Lutwak. He also feels the imbalance in the ratio in our diet may be due to declining consumption of milk and milk products while consumption of soft drinks and foods including meat and meat products have increased. Milk has an ideal, almost 1 to 1 ratio of calcium to phosphorus, Dr. Lutwak believes. Since calcium and phosphorus are best assimilated when taken together, in this ratio, this is another illustration of nature knowing what she was doing when she invented milk. h calcium-phosphor- long-standin- g 1( U.S. population, according to Dr. Fresh Banana Lemon Freeze Combines Two Flavor Favorites -- Pkgs. Golden ripe bananas combine with the zesty, fresh flavor of lemons for a refreshing cooler. This sparkling freezer dessert is a beautifully refreshing addition to your menu. A simple freezer tray and a hand or electric beater will bring the smoothest results too. When selecting bananas, look for fruit that is plump, firm and bright in appearance, and free of bruises. Once bananas have reached the desired ripeness, they may be stored in the refrigerator. Although the skin may turn brown, the eating quality will not be affected. Bananas ate recommended for low, fat diets since their fat content is negligible. And, 100 grams edible portion of raw bananas contain only 85 calories. Good news for many ba- BAG 10-L- B. nana This coupon expires midnight. Sat. Sept. 23. lovers! Fresh Banana-Lemo- n Freeze 1 teaspoon vanilla cups sugar 1 teaspoon grated fresh cup light corn syrup lemon rind iy4 cups water, divided r Y$ teaspoon salt . i2 cup fresh lemon juice 1 1 cup mashed banana egg white In large saucepan, combine sugar, com syrup and 1 cup water. Mix well. Place over medium heat and cook to soft ball stage 238 F. Remove from heat Add remaining cup water and lemon juice. Cool. Add bananas, vanilla and grated lemon rind. Mix well. Pour into freezer tray. Freeze to a mush. Turn into a bowl and beat with a rotary or electric beater until fluffy. Combine salt and egg white in small bowl, and beat until soft peaks form. Fold into beaten frozen mixture. Pour into freezer tray. Freeze until firm. Makes: 1 Y2 ' OPEN ssss TIL r.UDNITE non. thru sat. quart. |
