Nappanee Advance-News, Volume 123, Number 20, Nappanee, Elkhart County, 17 May 2000 — Page 8

Page 8

Nappanee Advance News Wednesday, May 17, 2000

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HEALTHY EATING—From left, Purdue University juniors Markelle Grossman, Wolcotville; Melody Marshall, Elkhart and Amanda Zeltner, Granger, taste-test their soy-bean-based snack crackers, "Soy Snaps.” The product is the winning entry in the sixth annual "Soybean Utilization Contest,” sponsored by Purdue, and the Soybean Board. The three inventors split a $4,500 prize. The garlic-flavored snacks are baked and resemble Ritz crackers in size and shape, but they are packed with soy protein, which

Include more vegetables

Mary Ann Lienhart-Cross Extension Educator, Elkhart County Everyone has heard about the “Food Pyramid Guide”. It shows a range of servings for each major food group. The number of servings that are right for each person depends on how many calories are needed which, in turn, depends on age, sex, size, and activity. The food group written about this week is vegetables. Many women and older adults need three servings a day; children, teen girls, active women and most men need four servings; teen boys and active men need five servings. If three to five different vegetables cannot be thought of to be enjoyed in a day, don’t despair. It’s just a mild case of menu block.

Enjoy fresh asparagus in season OliQiiA, WiiOlJV? 'lf'.

Mary Ann Lienhart-Cross Extension Educator, Elkhart County t Springtime is a time of celebration for many items. Many of these items are food related. Some people enjoyed wonderful, tasty dandelion greens before they bloomed and now some are enjoying the yellow blossoms as French fried blossoms or have made them into dandelion honey. Another springtime cultivated vegetable crop is almost here. That crop is asparagus. The asparagus plant is a member of the lily family. Its edible part is the long, slender shoot, which can range from pencil thin to about one half inch thick. Most asparagus is harvested green. The white asparagus is harvested when the tip just breaks the ground, the lack of exposure to the .sun keeps the spear pale. \ California, New Jersey, and Michigan are the Jchief sources of asparagus, j Asparagus can be found in the grocery stores from mid February ‘through June with the peak supIfplies from April to June. J The time to enjoy asparagus is jwhen it is in season locally. Very jlittle is available after the end of Jjune. J The amount of moisture and Jtemperature affect this crop. It cool temperatures and Smoisture. When selecting asparagus look fcfor closed, compact tips; smooth, feround spears; and a fresh appear-

btoi Ifiwl § MS% niwandimip LOAN DEALS ON JSSL WHEELS! f APR OFFER ENDS JUNE 17 w • Purchase a new or used vehicle T 1 —i, • Refinance from another institution v I (II ii • Finance at most local dealers - M ■P s yM * £ PvHß* ask them about FBCU loans • Pre-approved financing available farm BUREAU CREDIT UNION Mar Office Colege Green Office Wakarusa Office MiOersburg Office 301 W. Lincoln Ave. 1501 Colege Ave. 66685 S.R 19 113 W. Washington I Current FBCU loans not eligible. Loans subject to credit approval. 534-2506 533-8290 862-2450 642-4009

studies suggest lowers blood cholesterol levels and may reduce the risk of cancer. Previous contests have produced soybean crayons, birthday candles, ski wax, lip balm, fire starter, breakfast cereal and dessert topping. "The results of what have come out of this contest over the years have been very important to the soybean industry, and the Indiana soybean checkoff program specifically,” stated Steve Ludwig, executive director of the board. (Photo provided)

If thought about a little bit, there is an endless variety of crunchy, colorful, vegetables to help get you away from eating the same old food. How about having three-step vegetable soup? Start with homemade stock or used canned broth, or try tomato or vegetable juice. For each quart of liquid, sautd in one tablespoon oil, one cup of onion, and one cup of celery. Then add to the juice or stock. Now, for some more vegetables, allow two cups of vegetables for each quart of stock. If using a combination of fresh, canned, or frozen vegetables, cut them in the same size pieces to allow for even cooking times. Remember to add the softer vegetables and the drained, canned vegetables last to prevent over-

ance. A rich green color should cover most of the spear. The stalks should be tender almost as far down as the green extends. Tips that are open and spread out, have moldy or decayed tips or ribbed spears, which are spears with up and down ridges, or that are not approximately round, should be avoided. Those are all signs of aging and mean tough asparagus and poor flavor. Also avoid excessively sandy asparagus, because sand grains can lodge beneath the scales or in the tips of the spears and are difficult to remove in washing. When it comes to storage, refrigerate spears upright, with stems in water, or wrap the cut ends in damp paper towels or cloth, cover with a plastic bag, and refrigerate. Refrigerated asparagus keeps at it’s best up to one week in the refrigerator. When preparing break asparagus spears by hand where they snap easily. Alternatively, use a small knife or vegetable peeler to remove tough outer peel at stem end. The main part of the spear and tip are tender and only require rinsing with water. Asparagus can be left whole or cut straight or diagonally in one or two inch pieces. When it comes to using asparagus, it’s great raw, in vegetable dip or cut up in bite size pieces in your favorite dark green salad.

cooking. To make the thickening, remove one cup of cooked vegetables for every quart of liquid, an puree in food processor or blender. Then return puree to soup, season, and garnish potato salad. Try jazzing up the dressing on your potato salad by using some of the new, flavored vinegar and oil on the market, such as tarragon vinegar or walnut oil. For a southern influence, add cooked shellfish such as shrimp or clams to the potato salad. Serve with a dressing of lemon juice, horseradish and catsup. For more color and crunch, include diced red pepper, cubed, cooked, butternut squash, or zucchini slices.

It also can be added raw to a favorite cold pasta salad. When cooking asparagus, just steam it on the stove or in the microwave. Keep in mind that it will continue to cook when removing it from the stove or microwave oven, so remove it before it is done. Asparagus is sometimes served as a first course, or side dish, that is steamed or stir-fried. Asparagus tips are popular garnish for salads, soups, rice, and pasta dishes; for omelets and quiche fillings; and for Asian stirfries. Fresh asparagus is an excellent source of vitamins and minerals. It also supplies carbohydrates and fiber, which is needed for good health, and starch, which provides food energy. A bonus is fresh asparagus adds color and variety to meals. Remember to enjoy it when it’s in season.

Hair today, gone tomorrow; 50 percent of Caucasian men go bald; only 18 percent of African American men do.

Thirty-Thousand Americans eating themselves to death

The condition of being overweight results in 300,000 deaths per year. Between Thanksgiving and New Years day, Americans gain between 5-10 pounds and consume two pounds of fat. Americans are just too fat. Research says 55% of all adults are overweight. If the trend continues, experts say that within a few generations virtually every U.S. adult will be overweight plus onethird of all children. “Overweight and obesity pose a major public health challenge” says National Heart, Lung and Blood Institute Director Dr. Claude Lenfant. Recently the American Heart Association added obesity to its list of major risk factors for heart disease and heart attacks. Obesity is a reason why so many Americans have elevated cholesterol and blood pressure levels. It is also linked to stroke, diabetes, premature death and asthma. According to the National Health and Nutrition Examination Survey, the trend in the prevalence of overweight and obesity is upward. However, studies are showing Americans are eating less, but are heavier than ever before. It doesn’t make sense. Could it be that everything believed about weight control may be wrong? After all, if there is one thing Americans know how to do is to diet. It has become a real national pass time. Ten years ago the local supermarket would have been fortunate to even find one tiny section with lowcal foods and liquid meals that had no flavor. Why? Because fats help to bring out the flavor in food. Today’s supermarket is a dieter’s paradise. There are non-fat yogurts, fat-free cookies, pastas, muffins, and desserts, and even cholesterol-free eggs and cheeses. A lot of these foods taste more delicious than their heavyweight

School menus NAPPANEE ELEMENTARY SCHOOL Thursday, May 18—french toast sticks, smoky links, tator tots, juice or oranges and milk. Friday, May 19 —shaved - hdfrn sandwich, com, mandarin ofchgfeS or mixed fruit and milk. Monday, May 22—sloppy joe sandwich, green beans, applesauce or peaches, cookie and milk. Tuesday, May 23 —shaved turkey sandwich, lettuce salad, juice bar or mandarin oranges and milk. Wednesday, May 24—meatballs with barbeque sauce, potato wedges, bread and butter, pineapple or finger jello and milk. WOODVIEW ELEMENTARY Thursday, May 18 —pizza, com, plums, apple juice and milk. Friday, May 19 —turkey sandwich, potato rounds, orange, cherry cobbler and milk. Monday, May 22—fish nuggets, cooked carrots, bread and butter, pears, watermelon and milk. Tuesday, May 23 —beef stew, celery with peanut butter, biscuit or bread, kiwi, fruit tapioca and milk. Wednesday, May 24 —french bread pizza, mixed vegetables, strawberries, juice bar and milk. WAKARUSA ELEMENTARY Thursday, May 18—cold meat sandwich, peas, peach cobbler, pineapple and milk. Friday, May 19 —ham sandwich, french fries, mixed fruit, applesauce and milk. Monday, May 22—pizzaburgers, potatoes, peaches, pineapple and milk. Tuesday, May 23—Kauffman’s Class taco salad, celery and peanut

originals. If we are all eating light, why are we getting heavier? Today, foods in the supermarket are created by engineers, not by chefs. They have developed all kinds of new fat substitutes. So what is the problem? “It is the fat substitutes themselves. Many of them are made from sugar and other ultra-refined carbohydrates,” states Rick Handel, a leading nutritional scientific researcher and a member of the Institute of Food Technologists, and the Herb Research Association. So that high tech brownie you’re eating may have no fat, but in fact delivers twice the sugar calories of Mom’s homemade. ‘Too many empty carbohydrate calories in the diet can be as bad as or worse than too much fat,” says Handel. A study published in the New England Journal of Medicine tells clearly that eating too much sugar, bread or pasta steps up production of metabolic enzymes that make us store more fat. There is a place for carbohydrates, proteins and even fat. “In moderation, fat in the diet helps slow down the absorption of calories. It also stimulates the hormone CCK, which signals the brain that you are full,” says Handel. How about those fad diets, low calorie diets, very low calorie diets, and ultra low calorie diets, or cabbage soup diets. At first you will lose some weight, although the pounds lost are mostly water and lean muscle. As your body senses that it is starving, your metabolism slows down to a crawl and protects itself by converting everything you eat into reserved fuel, fat. When your body goes into fat storage mode, you quickly go back to your original weight, but a greater percentage is fat and a lesser percentage is lean muscle tissue. And since only lean muscle tissue can bum calories, any future diet

butter, cherry tart, applesauce, breadsticks and milk. Wednesday, May 24—fiestada vegetable, choice of fruit, cookie and milk. "NORTHWOOD MIDDLE Thursday, May 18 —grilled ham and cheese sandwich, green beans, apple crisp, peaches and milk. Friday, May 19 —taco salad, corn, soft pretzels, applesauce, fudge bar and milk. Monday, May 22—pancakes, sausage patty, tri-taters, fruit juice, applesauce and milk. Tuesday, May 23—cheeseburger sandwich, french fries, pickle spears, pineapple, peaches and milk. Wednesday, May 24—chicken and noodles, mashed potatoes, peas, bread and butter, lemon dessert, pears and milk.

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AUCTION 1 block south of the square of Nappanee, Ind. to Lincoln St., then 3 blocks west at 301 W. Lincoln St. Thursday, May 25, 2000 Starting at 5:00 P.M. Approx. 70 Bicycles • Computer Items • Misc. THE FOLLOWING BICYCLES WILL BE SOLD, AND THE CONDITION WILL VARY FROM “VERY GOOD* TO “POOR.“ • Schwinn • Free Spirit •Tourney • Grand Tour • Huffy ‘Kent *Boss •Yamaha Jazz • Roadmaster • Columbus • Miyota Moped (rough) • Murray There an varied sizes with mana, boys, ladies and girls. For other information contact Connie Ballman (21V7734111). Acer DOS computer Cannon fax Medallion computer Panasonic printer Custom Built computer Fellows 9” paper shredder Compac 15" color monitor Bulb emergency light Techmedia 15’ color monitor Savin copier Davis Co. weather station Mod. IBM typewriter Weather II Smith-Corona typewriter Note: Than may be other Items added by sale time. Terms: Cash or Check w/Proper ID. Not responsible for accidents. Any announcements made day of sale take precedence over printed matter. City of Nappanee, Ind. HAHN AUCTION SERVICE Roger Hahn (219) 773-4786 01(106 ( 219 > T 73-4184 AC39800021 pt,n Hahn (219) 773-7676 IN Lie. # AU01001277 Nappanee, IN IN Uc. * AU01012967

will become more difficult. This leads to the yo-yo syndrome. Every cycle of weight loss is followed by even more weight gain. The National Institute of Health, reporting in the Annals of Internal Medicine tells us not only calorie restrictions are not a good long term strategy for weight loss, but for some people cutting back on calories can lead to health risk. Also, the safe way to lose weight doesn’t come from a drug. Drugs have uncomfortable side effects including diarrhea and drowsiness. Regarding the hype for the herbal pills promising miraculous results without dieting or exercising, most of these are loaded with stimulants or harsh laxatives. So what is the solution? “It is not simply a nutrition problem”, stated Dr. Earl Mindell, Ph.D., R.Ph., the number one Nutritionist is America and the world’s leading expert on vitamins, dietary supplements, nutrition and the author of the international best seller, the Vitamin Bible. Dr. Mindell is convinced that for permanent, weight loss, individuals need to seek programs that require a multidimensional approach that includes a healthy but simple eating plan, exercises, behavioral strategies and goal setting. A successful program shouldi include a thermogenics aspect that does not stress the adrenal system. Thermogenics is the metabolic process by which we maintain our body temperature by burning our stored body fat as fuel. “Weight loss is not an all-or-nothing proposition,” said Dr. C. Everett Koop, the former U.S. Surgeon General. “Losing a few pounds and keeping them off is very significant.” For educational information on healthy weight control call (800) 525-7710.

Booklet may help It is estimated that a third to a half of all Americans suffer from some sort of sleep~™ disorder. Statistics show that one of the highest causes of automobile accidents are related to sleepiness, lack of concentration, and falling asleep behind the wheel. Not getting a good nights rest also contributes to poor work production, accidents, and impacts on quality of life. It may also cost Americans 18 billion dollars in health care costs annually. The Sleep Research Institute in Washington, DC has revised their booklet, “Getting The Sleep You Need”. The booklet gives information and suggestions on what to do when you can’t sleep. “Many people have trouble sleeping and don’t know where to turn for help”, says Tor Stave, Assistant Director at The Institute. “We’ve published a booklet that can help them with their situation.” | Consumers can receive a copy by sending $5 to cover the cost of printing, postage and handling to: Regional Fulfillment Center, Sleep Booklet #SL-950, PO Box 692624, Boston, MA 02269-2624. Consumers can also get this information from The Institute’s Internet web site: www.institutedc.org.