Page 6 The Lion’s Eye Opinion October 12, 2004 Letter from the editors Room for improvement leaves us talking about ... ...Corrections We all know perfection is a difficult thing to come by. In fact, it doesn't exist. We all make mistakes. Such is the case here at the Lion's Eye. We acknowledge that we made the following mistakes in our last edition: EB James McBride was on campus a few weeks ago to autograph his best-selling book, "The Color of Water." HB CAS 402 is an excellent class study- ing speech and human behavior, not the study of the evolution of the English lan- guage. B Alex's Lemonade stand was run by the Penn State MADE organization. B And, yes, we have seen the typos throughout the last edition, making people wonder if we need our eyes checked (no pun intended). Because of the errors, we feel that we need to offer our readers an explanation. So here it is: Our publisher uses a different edi- tion than we do of Quark XPress, our layout software. Basically, the pages would not format correctly. Technology can be a blessing, as well as a mess. We have taken steps to fix the problem so it won't happen again and we apologize for any and all inconveniences this may have caused. We can only strive to be better. All of us can use this as a learning experience. Knowing you made a mistake can be a hum- bling experience. It makes us strive to be better. We can apply this to other aspects of our college lives: academics, clubs, relationships card games, etc. There is always room for improvement. We hope everyone enjoys this issue as we gear up for the holiday festivities. With Fall Week and Penn State Day coming, we're sure busy at the Lion's Eye. On Penn State Day, Oct. 30 stop by our table to partake in the treasure hunt and please, continue hunting for our mistakes. Promise to continue making us aware of them. We promise to make it more difficult next time. Happy pumpkin-picking! Sarl. and Jesaifr | take my younger sister and cousins trick or treating. Ilgoouttopartyand | am throwing a get drunk. party at my house. Nicole Walker Business Administration Greg Donahue : Business Administration Anna-Lissa Lajoie Education Low carbs? using a low- It's better red than bread and bagel-less but- ter. Bacon and eggs are jumping free of the muf- fin, and meat is saying adiés to its old friend pota- to. The carb-cutting craze is conquering corner stores and supermarkets everywhere, and frankly, this manufacturer-driven diet is starting to irk me. Walk down an aisle and you're sure to see com- panies like Carb Options or Low Carb Creations that have pumped out products like cookies, chips and crackers, professing a tasty yet healthy treat. Even companies like Frito- Lay have jumped on the bandwagon with Doritos Edge, a snack that prides itself on a mere six grams of net carbs. According to the Mayo Clinic, the rea- soning behind the low-carb diet and its sometime cardboard-flavored foods "is that carbohydrates promote insulin pro- duction, which leads to weight gain. So, the theory goes, reduce your intake of car- | like to be weird, candy and | like to scare kids. | eat candy and get dressed upto goto eat parties. party. Antonio Osborne Debbie Greenhalgh Undergraduate Business Windy Tanuhidayat Studies Administration IST etter to start immick diet "When food companies make low-carb prod- ucts... they often replace the carbohydrates with substances such as the sweeteners sorbitol or maltitol ... [that] can act as laxatives when con- sumed in large quantities and may cause diar- rhea, cramping or other digestive discomfort," says Donald D. Hensrud, M.D. of the Mayo Clinic. Perhaps not the most attractive or appealing way to appear in your new slender duds. As is the norm with the multitude of other diets out there, the low-carb diet is another mar- keting creation that has those in search of slimming down digging into their pockets and manufacturers cashing in at the bank. Buzzwords that attract our attention like carb-smart and carb-fit are promo- tional gimmicks that don't have any true medical standing. Certain companies producing dietary alternatives boast low- carbs, but are even higher in calorie con- tent than the non-dietary alternative. A bohydrates and you'll shed extra pounds." 27-gram serving of Snackwell's Chocolate It seems like a simple, if not an attrac- tive, dietary plan that lets you load up on foods like chicken, beef, and eggs, but advises you to avoid fruits, bread, pasta, and some vegetables. But I've got a beef with this beef-friendly diet. Many of us are gladly curbing our carb consump- tion, while no research has been returned on the long-term risks this diet may produce. Worse yet, it has been made quite clear that the foods this diet allows you to eat generous por- tions of, like meat, are sometimes high in levels of saturated fat that "have been shown to increase your risk of heart disease and some types of can- cer," says the Mayo Clinic staff. It's a good old heart attack on a plate. Sandwich cookie may contain close to 21 grams of carbs, but only 115 calories, whereas Snackwell's CarbWell Fudge Graham cookies con- ‘tain 18 carbs, but 120 calories per 27-gram serv- ing. Even the all-encompassing term to describe this diet, low-carb, has been given "no legal defi- nition" from the Food and Drug Administration, says UC Berkley's Wellness Letter. Although "low-carbohydrate diets do work in the short run... their long-term weight-loss results aren't significantly better than those of standard diets," says the Mayo Clinic staff. The straight skinny folks: Let's stop falling for the wallet-draining gimmicks and wake up and feel our arteries hardening. PENNSTATE The Lion's Epe Jennifer Rufo Del Editor: County eo oy Matt Kelly, Wayne Williams Contributing Staff: Katie News, Julia Hagan, Sade Mitchell, Charlotte Barr, Anya Takos, Kevin Krauss, Andrew Walter, Gerry Dungan, Quinetta Wilson, Michele Tessmer, Lenny Furia, Stacie Mann, Contact the Lion’s Eye: SLG232@psu.edu or JLR397@psu.edu
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