B2o*Lancaster Farming, Saturday, June 19, 1993 Choose Heart-Healthy Fats HUNESDALE (Wayne Co.) First we were told of the evils of butter. Now newspaper articles are reporting that perhaps margar ine isn’t so terrific for us either. Scott Murdoch, a nutritionist in Cornell’s Division of Nutritional Sciences, offers these points to keep in mind when choosing fats for cooking or eating as a spread: * Saturated fat, which is asso ciated with an increase in blood cholesterol, is the type of fat implicated in chronic illnesses, such as heart disease and cancer. Look for fats that are polyunsatur ated or monounsaturated. * Don’t be confused by pro ducts that are advertised as choles terol free. Remember that no veg etable product contains cholester ol, which is found only in animal products. * Here’s a list of fats with the least saturated ones at the lop, the most at the bottom. Canola oil, for example, contains only 6 percent saturated fat, whereas butter is 66 percent saturated fat. Note that palm kernel and coconut oils, Old Foods In New Ways HONESDALE (Wayne Co.) If you’re a peanut butter fan, the future holds a new variation of peanut butter that you can look forward to according to the folks at USDA. It’s a nutritious, low-fat peanut spread with the consistency of a pud ding. The new spread is made from raw peanuts, rather than from roasted peanuts used in stan dard peanut butter. In experiments, researchers at the U.S. Department of Agricul ture ground raw pea nuts, removed the oil and mixed the peanuts with water to make a slurry. They filtered it, collected the protein and sugar, and pressed out the water. They then added flavorings, including chocolate and tangerine. Because the spread is pasteurized, it can be stored on the shelf until it’s opened. Then it must be refrigerated. Another new food from USDA research is puffed mushrooms.! They can be explosion puff-dried by a new. process, stored for over' a year, then restored for cooking. The mushroom flavor and texture remain intact. Uncooked, the mushrooms can be eaten as a tasty, nutri tious, low-calorie snack. Puffed mushrooms are light, crunchy and flavorful. They also make good croutons. Cooked in boiling water, they retain their flavor and texture. Puff-drying is con siderably less expensive than freeze-drying. Puff-dried mushrooms can be stored indefinite ly. Puff-drying is also a nutritive alternative to although derived from plants, are higher in saturated fats than fats from animal sources, canola oil safflower oil sunflower oil corn oil olive oil soybean oil peanut oil margarine (taken as an average of various brands sesame seed oil cottonseed oil vegetable shortening chicken fat lard beef fat butter palm kernel oil coconut oil * Using cooking sprays made from some of the less saturated oils is one way to cut down fat intake. These can be used not only to lubricate pans but to spray directly on vegetables for oven browning. Using a pasti7 brush is another way to apply oil in a thin film. *We tend to think of margarine as belter for us than butler because it’s made with vegetable oils. But canning where solids, vitamins and amino acids are lost. iqH SWEET CHERRIES Dark & Light - Ready Picked Adams County Mountain Grown Extra Good Flavor - Now Taking Orders 79 £ Lb. • Dark - 89 *r u>. • Light - “Countiy Frethnett... Convenient Location" to make those oils into a spread, they are treated by a process called hydrogenation. Hydrogenation also turns an unsaturated fat into a saturated one. “Not all margarines are alike,” cautions Murdoch. ‘Some contain much more hydro genated, that is saturated, fat than others.” Read margarine labels carefully both for the types of oils used and for how many of them are hydrogenated. * Hydrogenation isn’t the only way an unsaturated oil can become saturated. The use of heat or alcohol in extracting the oils from grains and seeds can also saturate the fat. Look for the words “cxpeller pressed,” “natur ally pressed,” “cold pressed,” or ‘naturally crushed” on the product labels. In the case of olive oil, look for “virgin” or “extra virgin.” These extraction processes do not cause the oil to become saturated. “There’s no easy answer to finding the most heart-healthy fat,” Murdoch says. “But the industry is beginning to pay atten tion to consumer demands for unsaturated, minimally processed oils that are not hydrogenated. I was served a cookie containing expel ler-pressed canola oil on an airplane recently. This is the way consumers should urge the indus try to go.” Kutztown Folk Festival No wonder this Pennsylvania Dutch lad is upset; he hoped to find lunch, but found soap boiling in a kettle. Soap making is just one of 200 craft demonstrations at the Kutz town Folk Festival scheduled for June 26-July 5. Visitors will find dally activities, 1,600 quilts on display and for sale, entertainment, and lots of Pennsylvania Dutch food. For more Information, call (800) 447-9269. Campbelltown Volunteer Fire Company Carnival 3 Miles East of Hershey on Rt. 322 “Swing to the Nashville Beat” Saturday, June 26 E“Just Call Me Lonesome” “Nobody Wins” With Matters of the Heart Rain or Shine - Bring Your Own Lawn Chair Donation $5.00 Under 16 Free Show Times: Local Band - 7:00 P.M. & 9:45 P.M. Feature Star • 8:00 P.M. & 10.30 P.M.
Significant historical Pennsylvania newspapers