R imp T Lancaster Farming. Saturday, August 17.1974—3:
n B 6 they get allows them to dispose of the surplus, with the
By Jryy result that their cholesterol blood levels are not as high as
miry- in those animals that consume less cholesterol."
I nooen nodale MMy, other researchers are convinced that eggs can only do
harm when consumed egg yolk powder. Widely
Eggs are getting so much unfavorable publicity that used in pastry, cake mixes and other commercial baked
people are avoiding them in droves. The per capita con- products, that ingredient apparently contains an oxidized
sumption of eggs in the United States, where heart disease form of cholesterol that may be dangerous,
is feared as the No. 1 killer, dropped more than 10 percent y/f/muyy' Eggs contain an element that protects against
in the last four years. And many people who continue rheumatic fever, says Carlton Fredericks, Ph.D.,
eating eggs do so with a feeling of guilt. Professor of Nutrition at Fairleigh Dickinson University.
The egg still has its backers, however. “The assumption < The pediatricians,” he says, “who have leaped on the
that the consumption of eggs, meat and dairy products by anticholesterol bandwagon, by encouraging mothers to
growing children should be minimized and replaced with give their infants non-fat milk, and to avoid or minimize
polyunsaturated fatty acids may result in nutritional Wi eggs may be guilty of contributing to iatrogenic disease
disaster," warns Dr. F. A. Kummerow of the University the worst type of sickness, for the term means that it is
of Illinois. He reports that when weanling rats were fed a v/ created by the physician who forgot the prime corn
popular cholesterol-free egg substitute product, they mandment of the medical code: First, Do No Harm.”
failed to grow, and died within three to four weeks. Real t /
the other hand, supplied everything the animals
There’s no doubt that eggs are packed with nutrients for \ u«v ...imTrn I
growth and health. They’re an outstanding source of HO ¥ WW O 111 IP II
vitamin A,-as well as riboflavin, vitamins B 6 and E, and gffiwlw \tiP ■■" ■ ■ ■■ m ■ ■ * ■ *
high-quality protein. In fact, egg protein is so superior
that it is the standard against which all other plant and KoOlin AAuSnrOOm
animal proteins are measured. That’s good news for egg
lovers who balk at giving up their omelets, souffles and “When monkeys are fed diets supplemented with FdPITHS IITC.
sunny'ade-upß. . vitamin 86,” he continues, “they have much lower levels
The vitamin Bo found naturally in eggs may even of cholesterol in the blood than when these diets are not
prevent cholesterol from doing any harm. “When supplemented. The animals on the supplemented diets eat Mil
laboratory monkeys are rendered vitamin B 6 deficient, much more food than the others, and since the diet con- I.Mm I I
they develop atherosclerosis rapidly,” says Dr. Roger tains cholesterol, they get far more cholesterol into their
Williams in his book, “Nutrition Against Disease.” bodies. This does not matter, however; the extra vitamin 1-215-268-2262
Dutch School Cheese Market ~ I
LAR N G E I U T r s a i E E?i?N S o F R eport Printed
UATIIDAI EAAM AHA ifiTiiiiiie Seventy percent of the twice as much is purchased- r:r V 4
NAIUKAL rUUII) ANU VII AMINS nation’s families purchased per capita-m the Pacific 1c —s.
IN CENTRAL PENNA. natural cheese between region as in the South. Si
• April and September 1972 - The greater the ur- VA A
RT. 222, AKRON, PENNA. I with American the favorite banization, the greater the I I I M J L
PH 859-2339 variety at 59 percent of sales, household consumption Va, n/ T,
During the same period, 67 rates. Process types of gj M )Sf 1
percent purchased process cheese do not increase as „ ,
I cheese types of some kind, rapidly with the degree of *
Of the cheese purchased urbanization as natural. —\ va
by families, 58 percent was People in large cities buy jar
natural and 42 percent was of much more natural than <3s^.
the process type. Process process types. "Ever since I storied using McNess Silage
cheese types are derived .younger housewives buy ,003ter she iust caß,t t 0 w<,ir -“
from natural cheese mixed more of the process types
with other ingredients. Such than the natural. Older Mr O M savs Wp treated the too and bottom
types include process housewives buv nearly twice Mr. u>. M. says wetreaieame top ana oonom
cheese, cheese food and as much natural as process. of °“ r s ' lc * v^. lth McNess Silage Booster and
cheese spreads. -Exactly 60 percent of another brand in the center As soon as we hit
These facts are taken from eac h type of cheese is pur- the center the cows did not eat it as good We
“The Cheese Household chased through chain stores. are definitely going to use McNess this year.
Market,” a 24-page booklet other grocery store have ~ .. ... _ _ - ...
just published by the about 30 percent of the McNfiSS ■ 38 Per Ton OT CrOll SIIQCJC
Marketing and Economic household cheese market. ddamh ¥ 7A*
Division of the United Dairy T .. • nt dKAINU-A -/O
(TrnTA| try Assoclatlon “The Cheese Household Per Ton of Corn Silage
“The' ouroose ot the Market > A P ril -September
report ;■ sold dlv.slon SAVE J 190,000 on a 20x60 Silo
rs«rs HSS cmPARI WAim md pmt
s-yanssu- £ —i— T . h - Ca ." 215445 6983 ° f7l7 - 733 - 7541
cheese. This includes data on JT"" 1 ■ 1
purchases, package and type
preferences and geographic
differences.”
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Data for the report were
compiled by the National
Consumer Panel of the
Market Research Cor
poration of America (MR
CA). The report cites
statistics on cheese sales in
the United States from
April 1972 to September 1972.
A sample of 7500 families
was used in five geographic
areas: Pacific, Mountain
and Southwest, North
Central, South and Nor
theast.
According to Dr.
Quackenbush, “UDIA’s
Marketing and Economic
Research Division maintains
research programs for all
dairy products. Such data
provide resource in
formation on dairy and
competitive products. These
include product uses, buyer
demographics, frequency of
use and geographic dif
ferences, if any.”
Report highlights:
-Household purchases of
natural cheese vary widely
geographically. More than
3