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Show MARCH 9, 1983 Eat and Grow Younger 934 So. 1000 E, Recreation Ext. 215 Whole grain products, soybeans, legumes and some nuts are classed as partially complete proteins meaning that their artiin acids are not in balanced proportions to meet all body needs. However, these proteins are valuable secondary foods. Vegetables, fruits and some grains are incomplete proteins. Corn, for instance, contains only seven essential amino acids, while cabbage has even fewer. Yet by no means does this lessen the value of vegetables, fruits and whole grains in your diet; what incomplete means is that you cannot subsist entirely on these protein goods. But these incomplete proteins can used be to great advantage in a diet as supplements to foods. the (When I say that you cannot subsist on a diet of fruits and vegetables, I can imagine you thinking, But how about the vegetarians? Well get to them a little further along.) Each plant or animal food we eat contains a special variety of protein. The closer a food protein resembles human protein, the more valuable it is for human nutrie tion. That is why we speak of proteins, meaning those foods that yield a maximum of protein - low-gra- high-prote- in high-grad- 773-330- 6 Six classes in spring gardening techniques will be held during the month of March at the USU Horticultural Farm, 1817 N. Main, Farmington. Class registration is 50 cents per person, paid at the door. Classes are approximately 1 hour. INTENSIVE GARDEN DESIGN. This class will feature an intensive gardening system which could increase yields 4 fold over traditional garden layouts. Topic include close row planting, wide row planting, companion planting and an easy to do raised bed system that is helpful on those heavy soils. The class will be held Thursday, March 17 at 7:30 p.m. and repeated Tuesday morning, March 22 at 9:30 a.m. 3-- SOIL EXTENDERS. Principles of successive cropping and the use of hot caps, garden cloches and shading to extend harvest periods will be discussed on Thursday evening, March 24 at 7:30 p.m. and repeated Tuesday morning, March 29 at 9:30 a.m. WATER, WHEN AND HOW MUCH? This class will 773-330- 7 All ages,-A- To illustrate: 100 grams of meat protein (high-gradare far more valuable to human nutrition than 100 grams of carrot protein (low grade). A diet built around foods containing all of the essential amino acids is a youth protecting diet. If any doubt still diet because it is a diet is imperalingers in your mind that a tive for you to look younger and live out your allotted span of years, let me remind you that you are made of protein. Let me outline briefly what we know to be the direct effect of the essential amino acids on the human body. are jaw(You neednt remember their names-whi-ch breakers!) Argenine is called the fatherhood amino acid. When seriously lacking in the body, the sex instinct undergoes a marked decrease in men and women alike. Tryptophane is known to help ward off signs of premature aging. It protects you against certain eye disorders, easy susceptibility to colds and respiratory disorders. Valine is directly related to the nervous system (one part of the body that really takes a beating as we grow older), and your diet must contain plenty of this protein if you want to avoid nervous disorders and digestive upsets. Melthionine, if seriously lacking in the body, may cause hardening of the liver (cirrhosis) and nephritis (a serious kidney disease). It is also necessary to maintain body weight. e) health-promoti- in ll ib. lbs. Ground Beef 70 lbs. Roast, 70 lbs. Steak, ,60 MEAT FOR ONLY YOU TAKE HOME 200 LBS. Next Training Session MEAT WORTH MORE M15 Cut, wrapped and frozen MARCH 21ST skills 12 ... Grain-Fe- d No. Pork 1 Scouts - Boy - Girl - Cub Cut, wrapped & frozen. Ham & Bacon Register Nov!! Beef Hind $ h 10 -- " Quarters high-prote- in Cut tf The Life you tzve & wrapped 1 All Meat Guaranteed 100 Percent for Weight and Tenderness. sum y 1 nay beysarezm 35 Tears Experience in Serving the Public $0pen 9 to 5:30 Tues-Ft- i. Closed Mondays Sat. 9 to 12 'oon 1 RED BLOOD CELLS PRICES EFFECTIVE MARCH All of these essential amino acids, plus the literally thousands of different protein combinations manufactured in your body for them must do an uninterrupted job of building, repairing and replacing, if you are to remain a living animal. (The red coloring matter in your blood or hemoglobin as its called for example, may contain as many as 576 different amino acid groups. A red blood cell lives about 30 days. This means, that every month a fresh, newly processed red blood cell must be recruited from your bone marrow into the bloodstream as a replacement. To make sure that you have the correct answer to the nutrition riddle How much protein is enough? your safest bet is to eat more than enough. 7-1- - . ' L Condensed from the book Eat and Grow Younger by Lelord Kordel. All rights reserved. Distributed by Specialty Features Syndicate. Next: You cheat your body of fine protein if you ban meat from your diet. A t Country Style Pork 4 M f v SPARE 4 RIBS Ki) S' Spring Gardening Classes By DONETA GATHERUM 'TK'Ub r"7isnr" 12 Beef -- INCOMPLETE PROTEINS (TO Wholesale to Von! low-gra- s, Ctearfisld Ext. 217 nutrition in relation to the quality consumed; and proteins, meaning those that furnish the body with only small amounts of usable protein. high-prote- Iltilicfs Dopt.Supf. Eat Complete Protein Not all proteins are alike. It is as much a question of plenty of protein as it is a question of making certain to eat enough of the right kind of prbtein - or complete proteins. The youth protecting value of the protein foods you eat depends not so much on the quality as on the quality of the protein you select. In recent years youve probably heard or read about "the amino acids. What this means is that all food protein is broken down in the chemical laboratory of your body into amino acids. The truth about these various kinds of food proteins was first suspected when laboratory animals were noticed to be slowly starving to death on an exclusive diet of certain proteins, and yet thriving on an exclusive diet of still other proteins. From these observations it was discovered that some foods are complete proteins, while others are incomplete. What this means is simply that some foods (the complete proteins) contain all of the essential amino acids, and other foods do not. You could live to a healthy, youthful old age by eating nothing except the foods that are complete proteins Eskimos and (witness the exclusively meat-eatin- g Gauchos), whereas slow starvation would be the inevitable result if you attempted living exclusively on the incomplete vegetable proteins. Lean meat (this includes gland-meatfish, poultry), eggs, cheese and other milk products are complete proteins, that is, they contain all of the essential amino acids in correct proportion for maximum human nourishment. Ex,l22 I Municipal pool Dont Just Eat Protein, By LELORD KORDEL Number Six of a Series GU&lLdd Pool Mar. W.219 18 oz. box. lb. - Bounce Superman FABRIC SOFTNER PEANUT BUTTER 20 count 28 oz. creamy or chunky BASIC GARDENING. Vegetable production class for the new gardener to include fertilizers and soil preparation, varieties, planting technique and general pest control. The class is scheduled for Saturday morning, March 19 at 9:30 a.m. and repeated Thursday morning, March 31 at 9:30 a.m. CORN FLAKES fl 39 30 Off label discuss proper irrigation management for the vegetable garden, fruits and ornamentals including the use of drip irrigation systems. The class will be held Thursday evening, March 31 at 7:30 p.m. and repeated Tuesday morning, April 5 at 9:30 a.m. Kelloggs Banquet FRIED CHICKEN r Nabisco OREOS r 19 oz. Pkg. 2 lb. box SOLAR GREENHOUSE DESIGN Collecting the heat. Design criteria to optimize solar heat collection and storage will be presented on Friday, March 11 at 9:30 a.m. There is no repeat session on this topic. SOLAR GREENHOUSE DESIGN - Keeping the Heat in. Design criteria to reduce heat loss from the greenhouse will be the topic for this class that will be held Pillsbury Friday, March 18 at 9:30 a.m. For additional information contact the Horticultural Farm Extension Office at RESCEK 451-320- 4. ROLLS 8 oz. JLP continued AUNTIE EMS BAKED BEANS (16 oz.) can S&W Butter Beans, drained 2 (16 oz.) cans S&W Dark Red Kidney Beans, WESTERN BAKED BEANS 1 drained 2 (16 oz) cans S&W Brick-Ove- n Baked Bqans cup brown sugar 1 tsp. dry mustard 1 lb. ground pork 1 medium onion, chopped 1 medium green pepper, chopped 1 clove garlic, minced 1 cup catsup 1 Tbsp. apple cider vinegar Vi tsp. dry mustard 2 Tbsp. brown sugar IN LARGE, 3 qt. casserole, combine the first five ingredients. Set aside. In a large skillet, brown ground pork, onion, green pepper and garlic. Drain off excess fat. Add remaining ingredients and simmer for 15 minutes. Add pork mixture to ingredients in casserole and mix well. Bake at 325 degrees covered for 45 minutes; then uncovered for 15 minutes. If desired, garnish with fried onion rings. Vi 8 slices bacon 4 large onions, peeled and separated in rings Vz to 1 cup brown sugar 1 tsp. dry mustard Vz tsp. garlic powder (optional) 1 tsp. salt Vz cup cider vinegar 2 (15 oz.) cans dried lima beans, drained 1 (1 lb.) can green lima beans, drained 1 (1 lb.) can dark red kidney beans, drained 1 (1 lb. 11 oz.) jar New England style baked beans, undrained PAN FRY bacon until crisp, drain on paper towels and set aside. Place onion rings in a large skillet and add the sugar, mustard, garlic powder, salt and vinegar. Cover and cook 20 minutes. Add onion mixture to the beans and stir in the bacon, crumbled. Pour into a casserole. Bake covered, Vz hour in a moderate oven (350 deg.). Uncover, bake Vz hour longer. Makes 12 servings. Large Small CHOICE ORANGES RED DELICIOUS HG0 V LBS. 11 APPLES $ni ti LBS. ii saw' .J |