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Show TODAY: When Protein Drops In Your Diet, So Does Your Vigor Eat and Grow Younger FAVORITE RECIPE Grip i m Youth Cam Slip Whem Protein Drops nibalism that is the real cause of disease, of premature aging. The food portions mentioned below will provide a daily minimum of 75 grams of protein. These minimum portions of protein foods are listed merely that you may judge approximately how to double, even treble this minimum protein intake to meet your own bodily needs. By LELORD KORDEL Number Three of a Series Several years ago I set out to answer to my own satisfaction the question of how much protein is enough? Using myself as a guinea pig, for eight months I gradually and deliberately cut the amount of protein in my daily meals to a point which I knew to be inadequate. Every 24 hours I would consume only one medium-size- d portion of either cheese, eggs, meat, fish or poultry. And about once a week I would skip protein entirely. During the first several months after the experiment began, I felt reasonably well. That is, .nothing to brag about, yet, not exactly unwell in any recognizable way. But I did notice that an evening on the lecture platform or a day at my desk writing would leave me feeling weary. This was the first definite symptom that all was not well with me, because my usual strenuous daily routines, either while traveling or at home, had never before induced in me this kind of fatigue. All I wanted to do was to sink into a chair and remain there in an exhausted r. kind of head-and-bo- half-stupo- EFFECTS OF LOW PROTEIN About the end of the seventh month of my protein deficiency, I began noticing that my ordinarily good appetite was no longer so good. Mealtime became merely a routine that I must adhere to because it was time to eat. My customary pleasure in people and events was also gone; I noticed that even commonplace little matters would irritate me out of all proportion to their importance. I found myself too tired to have fun with my children, and any crisis, however petty, would find me without my former ability to make quick decisions. In other words, I was not the man I used to be. If I had not been aware of the cause for my slipping, I would have been panicked by that unpleasant discovery that many of you may have already faced: I was losing my grip on youth. The time had now arrived to discover whether or not, after deliberately sending my youth on its way, I could coax it to return by building up the amount of protein in my daily self-impos- In The Walnuts browned. By KATHRYN JENNINGS Richard Lambert, or Dick, to which he usually answers, is a fine cook and so often shares his famous black walnut pies with neighbors and friends, as well as family. DICK ALSO enjoys making bread, filling the house with that enticing aroma, then slicing off a heel of that hot bread, well buttered, right out of the oven. His walnut pie is a delectable treat, rich and chewy with lots of black walnuts. He spends many hours picking up, hulling and drying the walnuts off his own tree, then cracking and picking out those Relaxing and getting the nuts ready to use, is one of the things Dick does well, especially when the wintry weather keeps him indoors. He likes to use milk for the liquid in the crust. s. THE WHOLE wheat sourdough bread is a real treat and for anyone who keeps the sourdough starter on hand, try this good bread. Or make up a batch of starter. You can keep it in the refrigerator for several weeks. Then if you are not going to use it for some time, it put it in the freezer where will keep for several months. Then when you want to bake, take from freezer and put it back in the refrigerator until thawed, then use. Be sure to add water or milk and flour to used. replace what you have BLACK WALNUT PIE 3 eggs 1 cup light com syrup cup sugar 3 Tbsp. butter, melted 1 tsp. vanilla Va cup walnuts or pecans, chopped 1 pie shell BEAT EGGS lightly and combine with remaining ingredients, except pie shell, mix well and pour into unbaked pie shell and bake at 300 degrees for 1 hour, until set and lightly PIE SHELL 2 cups flour I tsp. salt Va cup shortening 13 cup milk SOURDOUGH STARTER 1 tsp. active dry yeast cup warm water cup milk 1 cup unbleached or all purpose flour Va DISSOLVE yeast in warm water in glass mixing bowl or quart jar, stir in milk. Gradually stir in flour, beat until smooth. Cover with a towel or cheesecloth and let stand in a warm place, 75 to 80 degrees until starter begins to ferment or gets bubbly, about 24 hours. If no bubbles appear, throw out the mixture and begin SOURDOUGH WHOLE again. l'i cup sourdough starter V cup dark molasses 3 Tbsp. butter, softened 2 tsp. salt 2 '2 to 3 cups unbleached white flour or all purpose flour Vi tsp. baking soda 1 IN A LARGE mixing bowl, place yeast and warm water, let yeast soften. Blend in the whole wheat flour, sourdough starter, molasses, butter and salt. Mix well. Combine 1 cup of flour with the soda and stir into the yeast mixture. Add enough of the white flour to make a moderately stiff dough, mixing well. Turn out onto a floured surface and knead for 5 to 8 minutes until smooth. Shape into a ball and place in a greased bowl, turning once to grease the surface of dough. Cover with cloth and let set in a warm place, free of drafts, until doubled in bulk, about I1: to 2 hours, usually. PUNCH DOWN and place on floured surface, cut in half and let rest about 10 minutes. Shape into .2 medium sized loaves and place in greased loaf pans. Cover and let rise about 1 hour or until doubled in bulk. Bake at 375 degrees for 35 to 40 minutes until brown. Remove from oven, butter crusts and cool. Makes 2 medium loaves. By no means am I recommending the follow- ing portions as adequate protein for three meals. These quantities are given for the sole purpose of allowing you to compare your own daily protein consumption with the absolute minimum for good health, so you may decide for yourself how far above or below, this minimum standard your meals will average: 1 average serving of meat (fish, poultry included) meals. Within a month after starting to eat three meals a day, I could sense a marked change for the better in my disposition. And not only was my zest for life definitely on the increase, but my face had lost its strained, weary expression, with the same daily routines at no longer left me fatigued and chair-boun- d high-prote- in 1 high-prote- in PROTEIN CANNIBALISM When a protein deficiency exists, certain body cells are consumed in order to feed the more necessary ones. Not that the destroyed cells are unimportant. But cells even more vitally important to the living body must feed on those that can be spared, at least for the time being. It is this continued form of protein can slices of whole grain bread milk or its equivalent as pint of non-fskim buttermilk, sour milk, milk, powdered cottage or other cheeses 1 serving of dried lentils, whole grain or seed cereal 1 serving of cooked green vegetables I green salad 1 serving of egg custard 1 serving of fresh or cooked fruit . There is no protein, in air, jn water, .in. a,.., cigarette or in an alcoholic or carbonated drink. The one and only place where you can obtain this imperatively needed repair material for your body cells is from the food you eat each day. Although its easily possible for every man, woman and child in this country to get enough protein for an optimum diet, recent surveys have disclosed the alarming fact that the diets of from 50 to 60 percent are dangerously lacking in protein. 1 night. I hope that you, too, may experience that inexpressible joy of once more feeling like your old self. This is what my experiment proved to me: Some protein is not enough when you have feel-that yet with associated beginning to ing commonly old. get Although I had eaten three meals each day for years during the experiment my body could not fall back indefinitely on the protein reserves for the reason that the body cannot store protein as heavily as it can fats, sugars, some minerals and certain vitamins. When not enough protein is supplied in the diet, your body turns into a heartless cannibal and begins to feed upon itself. egg 3 . at Condensed from the book Eat and Grow Younger by Lelord Kordel. All rights reserved. Distributed by Specialty Features Next: How too much starch in your diet can cause heart ailments, other degenerative ills. Va SIFT FLOUR with salt and cut in shortening with knife or pastry blender, until mixture is crumbly. Gradually add milk, stirring to form a ball. Roll out half of dough, which is enough for one 8 inch pie pan. Make another pie, or place dough in refrigerator to use soon. WHEAT BREAD 1 pkg. or 1 Tbsp. dry yeast cups warm water 3 cups whole wheat flour MINIMUM PORTIONS If the fermentation has begun alright, stir well, cover with plastic wrap and let stand at the same temperature until mixture is quite foamy, 2 or 3 days. Now stir again and place in the glass jar or similar container, in refrigerator. A clear liquid will rise to the top in another day or two and it is now ready to use in bread or other recipes. WHEN YOU take out a cup of starter for a recipe, be sure to replace with cup water and 1 1 cup flour, stirring until smooth and keep refrigerated. Now if you wish to make the whole wheat bread with starter, try this excellent recipe. WHEN DICK and his wife, Lou Lambert, moved to Bountiful, almost 25 years ago, they found a small black walnut tree in the back yard. It is now huge and beautiful, but there was not much time to gather the nuts in the fall and get them ready to use. Now that Dick and Lou are boh retired, Dick from his service station in Salt Lake City and Lou from her employment at the University of Utah, there is now time to take care of the black walnuts and get them ready for those delicious pies. This pie is a favorite of the family and also a great treat for neighbors and friends. This friendly couple loves to share many goodies with lots of friends, kj Vege tmsm Views Make catsup, peanut butter and mayonnaise in your own kitchen. Todays recipes will tell you how to make, in your very own kitchen, some popular larder staples which usually are purchased at the grocery store. in two or three batches.) Add salt and 1 tablespoon oil. Start covered blender at low speed and grind peanuts into small pieces. Switch blender to high after a few minutes, adding more oil if you like creamier peanut butter. MAKE YOUR own catsup? Why not! We vegetarians are most concerned to know just what ingredients go into the foods we eat and in making our own we can rest assured that the food is pure and preservative-free- . An opened container of catsup can be kept unrefrigerated for several weeks, after which it may oxidize, resulting in a harmless but unattractive change of color. So if you dont use catsup fairly quickly in your home, its best to keep it in the refrigerator. Grind each batch for from 5 to 10 minutes. For crunchy peanut butter, add desired amount of chopped peanuts and mix thoroughly with g wooden spoon. Store in jar with lid. Refrigeration will keep it fresh longer. Stir with knife before each use. HOMEMADE SESAME TAHINI ONE ITEM which does get used up quickly, especially where there are children around, is peanut butter. When its homemade it disappears even faster. Kids love to have a hand in the preparation and watching the blender as peanuts are transformed into peanut butter seems to positively thrill them. Raw peanuts are better for you, but roasted ones will make a butter more closely approximating commercial types. SPREAD sesame seeds in a shallow pan and toast them at 350 degrees F for about 10 minutes. Blend toasted seeds at high speed in a blender under powdery. Then add oil gradually at low speed, blending until smooth. Blend in g lid and salt. Store in a jar with a room at temperature. keep PEANUT BUTTER tight-fittin- 1 Va in blender. (If blender has only a few speeds, you may need to make it PLACE PEANUTS tsp. salt tight-fittin- YOUR OWN CATSUP 8 lbs. firm, ripe tomatoes, coarsely chopped 4 large onions, sliced 1 lb. raw or roasted peanuts Vi to V2 tsp. sea salt 1 to 2 tsps. com or sesame oil 1 13 cups sesame seeds cup sesame oil 13 clove garlic, finely minced 2 bay leaves 2 dried red pepper pods Va cup brown sugar, firmly packed 2 Tbsps. whole allspice 1 1 (1 inch) stick of fresh cinnamon tsp. ground cloves Tbsp. sea salt tsp. freshly ground black pepper 2 cups cider vinegar COOK TOMATOES, onions, garlic, bay leaves and peppers in a large kettle until soft. Strain through a sieve or put through a food mill to make about 2 quarts of tomato puree. Return puree to keetle and add brown sugar. Stir in the cloves, salt and papper. Tie allspice and cinnamon into a small piece of cheesecloth and add to kettle. Cook at fairly high heat, stirring often, until volume is reduced by about half. Remove spice bag and add vinegar. Simmer 10 minutes more and pour into hot sterilized bottles. Seal with paraffin. Makes about 8 points of catsup. 1 1 MAYONNAISE 1 egg cup vegetable oil or light olive oil 2 Tbsps. cider vinegar or 3 Tbsps. lemon juice Vi tsp. dry mustard Dash cayenne pepper Vi tsp. salt 1 - IN BLENDER, combine egg, Va cup of the lemon or oil, vinegar juice, spices and salt. Mix for a few seconds at medium speed. Without stopping the blender, add the rest of oil in a thin, steady stream. Shut off the blender as soon as the oil is absorbed. May be used img mediately or refrigerated in ajar with a lid. (Do not freeze.) Makes about Va cups. tight-fittin- |