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Show Falhero Influence Family Habito Easing Even though mom has traditionally done most of the cooking, its the dads knowledge of nutrition that affects the familys diet pg.l DAVIS COUNTY CLIPPER, JUNE 15, 1983 SECTION JUNE 15, 1983 Skin Showing Wear And Tear For beef to taste its best, grill the steak at a low temperature.... By LELORD KORDEL Number Nineteen of a Series Your skin, the same as your hair, is made of protein. In fact, it is possible to produce ulcers of the skin merely by keeping the diet extremely low in protein. Yet these skin ulcers can be healed quickly enough when abundant quantities of high protein foods are restored to the meals. Similarly, a reducing diet (or any other diet, for that matter) which excludes fats is bound to result in a dry, wrinkled skin. Olive, peanut, sunflower seed, safflower and codliver oils contain certain unsaturated fatty acids which are essential to the health of the skin. A dry, scaly condition of the skin is likely to develop when an insufficient amount of these fatty acids is eaten. Although found in cream and butter to some unsaturated fatty acids extent, these are more generously available in the oils mentioned. Build A BEAUTIFUL SKIN Fathers Day Meal Anyone who has travelled in Mediterranean countries where olive oil flows like water has noticed the beautiful smooth skin so prevalent among women of those countries, who use it internally and externally. If your body, as a whole, is not properly nourished, the skin is usually one of the first organs to show signs of a nutritional deficiency. When the diet does not contain enough vitamin A, an early symtom is a pimply eruption. The deficiency disniacin ease caused by a serious lack of the in particular, is characterized by severe skin troubles that begin on the hands and feet, resembling a bad sunburn with blisters and cracked skin. No doubt youre waiting for me to tell you that food will erase the wrinkles from your face. That I cannot do. But I can tell you that a skin which is not allowed to become dry and roughened, either because of external abuse and internal starvation, is far less likely to develop and retain wrinkles than a poorly nourished skin. Around Beef Considering how much fathers do for their families throughut the year, its fitting that they be honored next Sunday, June 19. IT WASNT until 1924 when Calvin Coolidge, U.S. President made Fathers Day an official national holiday. This national holiday status was reaffirmed in 1972 when President Richard M. Nixon signed the Fathers Day bill. What can a family serve Father on his special day? The National Livestock and Meat Board recommends beef as the entree. NOTHING SATISFIES like beef, the Beef Indus-ti- y Council claims. Its not only his favorite meat but also it offers him and all the family outstanding nutrition. The protein in beef is especially important for it is complete; that is, it contains all the essential amino acids in the amounts needed by the body everyday. in beef which include Essential are the Two of beef s thiamin, niacin, riboflavin, 6 and most important minerals are iron and zinc. Good weather suggests cooking out of doors on a rotisserie, grill or fireplace. B-- A GOOD FIRE is a key to success. Pile briquets in a pyramid and ignite w ith the aid of a starter. The number of briquets needed will depend on the size of your grill and the amount of food to be cooked. The fire is ready when the coals are covered with a gray ash. The coals should glow in the center. Spread the coals in a layer so that they are just touching or up to an inch apart. BEEF TASTES best when it is grilled at a low to moderate temperature throughout the cooking period. Adjust temperature by changing the height of the grid, rearranging, adding or removing coals, adjusting dampers or draft doors. Boneless beef roast like the beef rib eye, tip rump and cuts. top round roasts are all popular Ground beef is always tasty and easy to prepare. WHEN COOKING beef on the grill, be sure to plan for hearty appetites. It is generally recommended that h to one-hapound ground beef or you allow one-haone-hato one pound beef boneless or pound with bone per serving. Cook extra. Some diners may want more than one serving. For a change, try grilling beef short ribs. one-fourt- lf lf lf PRELIMINARY cooking in a moist heat is recommended for this less tender cut of meat. Precook by placing the short ribs in a large frying pan or Dutch ove, cover tightly and cook at low to moderate temperature for one to one and hours, turning occasionally. Pour off drippings. Season ribs to taste with salt and pepper. Add one-hacup water and cook slowly, covered for 30 minutes or until tender. lf BEFORE PLACING the ribs on your outdoor grill, dip in barbeque sauce and coat all sides. Cook on the grill at a moderate temperature for 20 to 30 minutes, brushing with sauce and turning occasionally. The National Live Stock and Meat Board has developed a cooking technique that will enable you to cook the beef brisket cup on the grill with tender and tasty results. THE BRISKET is first sealed in a cooking bag then wrapped in foil, allowing it to cook leisurely in moist heat on the grill. ''T(iiaccent the beef with a barbecue flavor, coat the meat with a spicy tomato sauce. such-and-su- Texas-Styl- e Beef Brisket 4 to 5 pound boneless beef brisket or a boneless chuck cut approximately 2 inches thick cup catsup 14 cup brown sugar 2 Tbsp prepared mustard 2 Tbsp Worchestershire sauce tsp hot pepper sauce Va tsp cinnamon 2 Tbsp flour COMBINE CATSUP, brown sugar, prepared mustard, Worchestershire sauce, hot pepper sauce and cinh namon. Combine cup catsup mixture with flour. Cover and refrigerate remaining sauce. Place mixbrisket in large cooking bag and brush catsup-flou- r ture over both sides. Press air from bag and tie securely. Place bag containing meat in center of a double-thic- k aluminum foil (twice the cirrectangle of heavy-dut- y cumference and 8 inches longer than brisket). Bring 2 opposite sides of foil together over top of meat. Fold edges over 3 to 4 times, pressing crease in tightly each time. Flatten foil at one end, creasing to form triangle and fold edge over several times toward package, pressing tightly to seal. Repeat procedure on other end. Place on grill and cook at low temperature 4Vi to 5 hours, turning every hour. Carefully open foil packet and cooking bag; pour off drippings into saucepan. Add reserved sauce to drippings and cook slowly until thoroughly heated. Brush brisket with sauce and place on grill. Cook 10 to 15 minutes, turning and brushing with sauce occasionally. Carve in thin slices diagonally across the grain. Serve sauce with slices of brisket. Makes 12 to 15 servings. pot-roas- t, 1 BONES, MUSCLES TALK 1 Your bones and muscles can be tattletales, too. No firmly established law of nature decrees that a man or woman must go creaking and shuffling through the remainder of his or her days after passing a certain age. Barring serious injury (and even then correct diet can help speed a normal recovery), theres no reason why you should not walk with as firm a step, or arise from a chair with as much grace at 70 as you did at 30. But you cannot abuse - and by this I mean starve - your bones and muscles, and still expect them to provide you with a firm foundation for continuing to look and feel young. What are the food elements essential to healthy bones? Most commonly recognized nutrients are calcium and phosphorus. Our bones are composed mainly of these two. As an average person, you can lose nearly an ounce of these precious minerals every day. Constant replacement through the diet is vitally necessary to continued good health and strong bones. Powdered skim milk and the various kinds of cheese, particularly cottage cheese, are reliable sources of food calcium. Lean meat and eggs are other food sources of calcium as well as protein. Phosphorus, the other bone mineral, is also found in non-fmilk, cheese, eggs, lean meat, fish and poultry. foods you may eat are not But all the calcium-ric- h going to do your bones-- or the other calcium craving good if that calcium cannot organs in your body-mu- ch reach the bloodstream to be distributed where needed. one-fourt- -- -- at STOMACH ACIDS Fathers Influence Family Eating Therefore, even though your diet may contain plenty of calcium, little of it reaches your bones (or your heart, muscles, glands and nerves) unless your stomach acids are strong enough to dissolve the mineral and keep it in solution. There are two ways in which to increase the concentrated acidity of your digestive juices: First, by having your stomach acids tested by a reliable physician, who may then prescribe so many drops of dilute hydrochloric acid to be taken in water with every meal; and second, by adding liberal quantities of vitamin to your diet, since this group of greatly influences the flow and acidity of stomach Children follow the Fathers lead in choosing food Although most of us have vivid memories of our mothers force feeding us spinach or baking peanut butter cookies, many of our eating habits can be traced to our fathers. EVEN THOUGH mom has traditionally done most of the cooking, at least one study indicates that dads knowledge of nutrition affects the familys diet significantly, says Dr. Georgia Lauritzen, State Extension Nutrition Specialist at Utah State University. She says a study of some families in Iowa revealed that the more the father knows about nutrition, the better are his families meals. Studies and discussions with the participating families offer clues to the fathers influence. POSSIBLY THE most powerful influence is veto I power. That is, father often says we eat what like, Lauritzen says. Mothers in the study reported that they regarded their husbands opinion more highly than the opinions of nutritionists, doctors, relatives, friends or neighbors." She says if fathers understand nutrition, they are more likely to use their influence more judiciously. For example, if he doesnt like carrots but knows they are good for his family, he will more likely accept them at family meals and encourage his children to eat them. juices. No mention of calcium and phosphorus for the bones is complete without including vitamin D, the sunshine vitamin. We know that vitamin D, in some mysterious way, controls the retention, absorption and distribution of these minerals in the bones. That is one reason why the serious lack of vitamin D in children will cause CHILDREN OFTEN follow their fathers lead in choosing food, when you compare lists of foods fathers dont like to their childrens dislikes, they generally match each other. Children learn to like the foods they are used to eating and they may not have much chance to eat foods their fathers dont like. This is the result of mothers cooking specifically for their husbands tastes, Lauritzen says. She says the study also concluded that it is much easier for fathers to convince children not to like certain foods than it is for mothers to convince them to enjoy those foods. rickets. And, in adults, a serious lack of vitamin D will hasten the appearance of "brittle bones. Condensed from the book Eat and Grow Younger by Lelord Kordel. All rights reserved. Distributed by Specialty Features Syndicate. Next: Nerves require feeding to keep from jangling; blood must get iron to keep you young-looking. i 1 i e |