Consuming Thoughts by Fay Strickler Penn State Extension Home Economist For Berks Co. Most of us know that a pinch of salt can almost magically transform some foods from being bland to very tasty dishes. Many people, however, may be relying too heavily on this innocuous looking white substance. Re search indicates that the Ameri can love for sodium chloride as a seasoning should be restrained. Sodium intake is linked to hy pertension, a health problem that affects more than 60 million peo ple, or more than one-fourth of the American population. Un controlled hypertension or high blood pressure can lead to stroke, kidney failure, heart attack, or heart failure. Many studies in diverse popu lations have shown that a high sodium intake is associated with higher blood pressure. The Na tional Academy of Sciences, the American Heart Association, and the federal government’s “Die tary Guidelines for Americans” recommend limiting sodium in take to 2,400 milligrams a day. Americans would probably benefit from retaining their taste buds by using the salt shaker with a lighter hand. Often people reach for the salt shaker before even tasting their food. Sodium chloride occurs naturally in foods, and more salt is added to commercially processed foods, but the remaining one-third to one-half of a person’s salt intake is individually controlled. How cooks use the salt shaker can make a difference. Limiting salt doesn’t mean that food must be served taste less. A multitude of herbs, such as thyme, sage, or marjoram are All-Plant LIQUID PLANT FOOD 9-18-9 PLUS OTHERS' • Contains 100% white ortho phosphoric acid. Made in USA. • Non-corrosive. Won’t settle. • Top quality. Excellent service. • Newest equipment • Financially sound...and growing! Big Demand Requires More Distributors! Q I sell to farmers. How do I become your distributor? □ I’m a farmer. What’s the price? Where do I get it ? CALL or SEND FOR FACTS: Phone: 814-364-1349 ALL-PLANT LIQUID PLANT FOOD, INC. 821 state Rd. 511 N.. RFD 3, Ashland, Ohio 44805 often forgotten when seasoning foods. Some seasonings such as seasoning salts, soy sauce, Worcestershire sauce, monosodi um glutamate, and bouillon also contribute sodium to the diet and should be used with re straint. Foods that are preserved in salt or brine, such as pickles, cured ham, and bacon, are high sodium items. Some high sodium foods don’t even taste salty or are not thought of as salty items: for example, the cherry pie at a fast food chain was found to have more sodium than a serving of French fries. Frequent consumption of some low items can cumulatively and quickly raise the sodium intake. People on low sodium diets, for example, must watch their use of bread and bakery products. Some people use mixtures of sodium chloride and potassium chloride to cut sodium intake. In dividuals who are on any med ication should check with their physician before using these mix tures. Some medications interfere with the proper removal of po tassium from the body, and seri ous cardiac problems can result from a buildup of excess potassi um in the blood. Potassium chlo ride alone should not be used without a physician’s approval because individuals with undiag nosed kidney problems could be seriously harmed. The use of salt is deeply in grained in our history and cul ture. It will not disappear from the seasoning shelf, but curbing its use may be healthful heart practice. Many fruits and vegetables make their own natural waxy coating to help retain moisture because most produce is 80-9 S percent water. After harvest but before the produce is packed and sent to the supermarket, it is repeatedly washed to clean off dirt and soil. Such extensive washing also re moves - the natural wax. Therefore, waxes are applied to some produce items at the pack ing shed to replace the natural ones that are lost. Waxes help retain the fruit’s or vegetable’s moisture during shipping and marketing. Waxes are also used to help inhibit mold growth; to protect fruits and vegetables from bruis ing; to ' prevent other physical damage and disease; and to en hance appearance. By protecting against moisture loss and contamination, wax coatings help fresh fruits and vegetables maintain whole someness and freshness. Waxing does not improve the quality of any inferior fruit or vegetables; rather, waxing along with proper handling contributes to maintaining a healthful prod uct. Waxes are also used on can dies, pastries, and gum and come from natural sources. Wax sources generally are plants, food-grade petroleum products, or insects (similar to honey from bees). Some waxes can be made from dairy or animal sources, but we are not aware of any such coat ings being used on fruits and veg- YORK (York Co.) High school students getting ready to take the Scholastic Aptitude Test (SAT) can find help through SAT Preparation courses being offered at Penn State York. The two four-session courses for verbal and math SAT’s are designed to help students im prove their SAT skills. Classes Are Wax Coatings Used On Some Fruits And Vegetables Safe? Penn State York Offers SAT Preparation Courses • Wedding Invitations • Brochures • Business Cards • Sale Cards • Catalogs • Newsletters • Newspapers Arl Haas One East Main Street P.O. Box 527, Ephrata, PA 17522 717-733-6397 • Fax 717-733-6058 etables in Mexico, the United States or Canada. This is partic ularly important for people fol lowing Kosher or vegetarian diets and who don’t want any an imal-based wax on their produce. Any commodities that do have this type of coating must be la beled “Coated with animal-based wax. ” Waxes are used only in tiny amounts. In fact, each piece of waxed produce only has a drop or two of wax. Waxes may be mixed with water or other wetting agents to ensure they are applied thinly and evenly. The government regulates wax coatings to ensure their safety. Coatings used on fruits and vegetables must meet the food additive regulations of the U.S. Food and Drug Administration. Extensive research by govern mental and scientific authorities has shown that approved waxes are safe to eat. Waxes are indi gestible, which means they go through the body without break ing down or being absorbed. Waxes by themselves do not control decay; rather, they may be combined with some chemi cals to prevent the growth of mold. The safety and use of these substances are strictly regulated by the U.S. Food and Drug Ad ministration and the Environ mental Protection Agency. Produce shippers and super markets in the United States are required by federal law to label produce items that have been waxed so you will know whether the fruits and vegetables you buy are coated. are set for four Saturday morn ings beginning Feb. 24. Each class meets in four sessions on Feb. 24, March 3, 10, and 17 in the Main Classroom Building. Students participating in the Preparation for Your Verbal SAT (9 a.m. 10:30 a.m.) will review important skills assessed in the verbal section and have the opportunity to familiarize them Lancaster Farming, Saturday, February 3,2001-B9 Consumers will see signs in produce departments that say “Coated with food-grade vege table-, petroleum-, beeswax-, and/or shellac-based wax or resin, to maintain freshness. ” None of these coatings is animal based, and they all come from natural sources. Consumers are unlikely to see any signs that say, “Coated with food-grade animal-based wax” as such coatings are rarely if ever used. Any consumers who have questions about wax coatings should talk to their gro cer. Waxes may turn white on the surface of fruits or vegetables if they have been subjected to ex cessive heat and/or moisture. This whitening is safe and is similar to that of a candy bar that has been in the freezer. Consumers do have choices. Waxes generally cannot be re moved by regular washing. If consumers prefer not to consume waxes even though the waxes are safe they can buy unwaxed commodities or can peel the fruit or vegetable, thereby removing any coating. Ask your grocer if you have questions. Commodities that may have coatings applied include apples, avocados, bell peppers, canta loupes, cucumbers, eggplants, grapefruits, lemons, limes, mel ons, oranges, parsnips, passion fruit, peaches, pineapples, pump kins, rutabagas, squash, sweet potatoes, tomatoes, turnips, and yucca. However, they are not al ways waxed. selves with the format and types of questions on the Verbal SAT test. Participants will also prac tice test-taking in simulated exam conditions. Cost for the Preparation for Your Verbal SAT is $7O. Preparation for Your Math SAT (10:30 a.m. noon) will fa miliarize students with the SAT format, and then SAT math topics including arithmetic, algebra, ge ometry, graphs, mea sures and quantitative comparisons. Bring a calculator to the first class. Cost for the Preparation for Your Math SAT course is $7O. Register for both sessions at $125 and save $l5. The course fee includes the book Real SAT’s by the Col lege Board. For a bro chure or more inform ation, call Penn State York at (717) 771-4050 or visit the campus at 1031 Edgecomb Ave nue. Stanley & Home J Products and Fuller Brush 1143 Green Tree Ext. Mt. Joy, PA 17552 m7J 6534416
Significant historical Pennsylvania newspapers