There’s More To Fiber Than Oat Bran Americans are eating smart for good health. It’s more than a trend; it’s becoming a lifestyle. The current interest in the cholesterol-lowering effect of oat bran is because oat bran is a solu ble fiber. Numerous research stu dies confirm that as part of a low fat, low-cholesterol diet, soluble fiber can help reduce blood cholesterol levels. Soluble fiber simply means that this type of dietary fiber dissolves in water. THE ULTIMATE BATCH AND CONTINUOUS. FLOW DRYER Sizes: 120-925 Bushels Per Hour Contact The Specialists In System Design: gkii automatic farm systems yiH 60S Evergreen Rd, Lebanon, PA 1704 Z a (717)274-5333 * Cheek Osr Is* Priest Before Yes Be/ The New Complete 4-volume Medical & Health Enpyclopedia Protect your health and family’s well-being. This new, complete, authoritative reference work covers the basic body functions, symptoms of diseases, general nature of illnesses, and the probable course of corrective action. 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MEDICAL & HEALTH ENCYCLOPEDIA Name Address _ City Telephone Return this offer with your Check or Money Order to: National Circulating Co., Inc. P.O. Box 3967 Dept. LFI Gettysburg, PA. 17325 By Doris Thomas Lancaster Extension Home Economist Many people do not like the taste of oat bran, but do not realize that there are other foods high in solu ble fiber. Some fruits, such as apples and oranges, barley bran, and dried, beans and peas (also known as legumes) contain signif icant amounts of soluble fiber. Dried beans are rich in protein, iron and other nutrients, low in fat and high in soluble fiber. You get the same cholesterol-lowering effect from the soluble fiber in one-half cup of cooked beans as in a bowl of oatmeal or IS slices of OR Quality Publications since 1917. State Call Toll Free 1-800-852-2057 for Master Card or Visa Charge. oat bran bread. People have eaten legumes for thousands of years. Nearly every culture on the planet makes regu lar use of them. However, bean consumption in this country has edged downward in recent decades. For one thing beans are perceived as requiring tedious pre paration and, die most common complaint, “They give you gas.” Both perceptions are inaccu rate. The first perception arises from the fact that beans require lengthy cooking when prepared by conventional methods rather 4han by microwave. True, beans cannot be prepared on the spur of the moment, but few foods require less actual time in the kitchen. Most of the work is in the soaking and in the cooking time, not in complex culinary skills. “They give you gas” is a com mon complaint. The truth is, that many people can eat fairly large quantities of beans without exper iencing this problem. The secret is to introduce yourself to beans gra dually. You need to let your sys tem get used to beans slowly by eating small amounts of them fre quendy, and then you will be able to make them a part of your diet. It is well worth the effort to increase your consumption of peas and beans because legumes could be considered “the perfect food.” There are few foods that can pro vide the nutritional value of beans and the variety of tastes, colors and textures. There are many ways to use beans: as dips, on salads, in a main dish, in soup, in a burrilo, as a sandwich filling, for snacks, and even for dessert (see recipe that follows). So why not explore the vast world of beans? Pinto Fiesta Cake 1 cup sugar V* cup margarine Chicken Industry Decade As Meat WASHINGTON, D.C. At the same time that chicken is becoming the nation’s number one meat choice, it’s also being rated by consumers as offering the most value for the money. Americans are more satisfied with the value they get from chicken than from 50 different products and services, according to a recent nationwide survey of 7,000 families conducted by National Family Opinion, Inc. for The Conference Board. Chicken tops the list with the highest level of consumer acceptance. So it’s no coincidence that in 1990, for the first time, chicken consumption per capita is expected to surpass that of both beef and pork. This year, Americans spend about $2O billion for chick- ' en while consuming an average of 73 pounds each, according to imwmwi I PAUL B. BLOCKING CHUTE • For safe and easy grooming, washing and clipping cattle • Expanded metal floor stays cleaner and gives more traction • Assembles and disassembles quick and easy • Can easily be moved and loaded by one person PAUL B. ZIMMERMAN, INC. Call or Write For Additional Information And Your Naaroat Doalor Lancaster Farming, Saturday, July 21,1990-B5 2 egg whites 2 cups cooked pinto beans 1 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon 'A teaspoon cloves A teaspoon allspice 2 cups diced raw apples 1 cup raisins V* cup chopped walnuts 2 teaspoons vanilla Preheat oven to 375 degrees. Cream sugar and margarine, add beaten egg whites. Add mashed beans. Mix well. Sift all dry ingre dients (including spices) together and add to sugar mixture. Add apples, raisins, chopped walnuts and vanilla. Pour into lightly oiled 10-inch tube or bundt cake pan and bake for 45 minutes. Albin Johnson, chairman of the National Broiler Council, which represents the nation’s chicken producers. “We attribute chicken’s conti nuing growth in popularity to the fact that it is one of the best nutri tional values available, being low in calories, fat and cholesterol while remaining extremely eco nomical,” said Johnson. “New cuts and products have also boosted both the convenience and versatility of chicken, adding to the value factor.” Chicken now accounts for almost one-third of total meat con sumption, Johnson said that in 1934, the first year broiler produc tion figures were recorded by the U.S. Department of Agriculture, 34 million broilers were produced. “This year the industry will pro cess that number in less than one working day.” 295 Woodcorner Rd. Lititz. PA 17543 1 Mile Wnt of Ephrata Begins Choice
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