Newsletter July 3, 2002
Welcome to your next issue of "The Eclectic Cooking Newsletter".
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Lydia Jensen, Editor: Lydiajj@get2netdk
Lars Jensen, Webmaster/Publisher: Lars@Eclecticcooking.com
For this week's edition, you may visit:
www.eclecticcooking.com/CookingRecipes.htm
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Newsletter, July 3, 2002
=> Cook book review from Amazon
=> Article;
Fats: A nutritional Paradox, III By Dr. Clifford A. Adams
=> New Recipes of the Week
=> Hot Tip
=> Drinks bar
=> Joke/Story of the Week
=> Next week's Issue
=> How to Be Featured as our Guest Writer
=> Subscribe information
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Weight Watchers New Complete Cookbook
If you're a Weight Watcher, this collection of 500 recipes in a handy loose-leaf
binder could put you in the fast lane on the road to success. This cookbook is
designed for Weight Watchers' 1•2•3 Success program: points are assigned to foods
based on fat, fiber, and calories, and your daily point allowance is based on your
current weight. So you can eat what you want, as long as you don't go over your
allotted points. The better your food choices, the more you can eat before you run
out of points.
Recipes are varied and cover the whole gamut: sauces; breads; soups; meat, chicken,
fish, and vegetarian entrees; pasta; vegetable, grain, and potato side dishes; and, of
course, desserts. The recipes are more healthful but not drastically different from foods
you and your family enjoy now. Many are familiar comfort foods, such as Pizza, Oven
"Fried" Chicken, Beef Stew, Tuna Noodle Casserole, Chocolate Layer Cake, and
Cheesecake. Internationally inspired favorites include Dolmades (stuffed grape leaves),
Orange-Flavored Fajitas, Moo Shu Chicken, Tandoori Haddock, and Senegalese
Peanut Soup. The nutritional breakdown for each recipe is more complete than in most
cookbooks, and includes calories, fat, saturated fat, cholesterol, sodium, carbohydrate,
fiber, protein, calcium, and Weight Watchers' points. --Joan Price
Get this and many more cook books at Amazon:
http://www.amazon.com/exec/obidos/redirect?tag=eclecticcooki-20&path=tg/browse/-/6
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Article:
FATS: A Nutritional Paradox, part II
Dr. Clifford A. Adams
Fats and Disease
The consumption of high levels of fats, particularly those containing
saturated fatty
acids will cause elevated levels of fatty acids in the blood and this is a risk
factor for
the development of various heart diseases as is high levels of cholesterol in
the blood.
Many hidden fats in red meats for example are rich in saturated fatty acids
and
contain cholesterol together with the triglycerides. This is certainly one
reason for the
move away from the consumption of red meats in recent years. Vegetable oils on
the
other hand have a large component of unsaturated fatty acids and are
considered
cholesterol-free as they normally contain only very small amounts of
cholesterol.
The disease, artherosclerosis is caused by metabolized forms of cholesterol
commonly
described as “bad cholesterol” in LDL (low-density lipoprotein). Another
form of
cholesterol, HDL (high-density lipoprotein) is considered “good cholesterol”.
HDL is
responsible for transporting surplus cholesterol to the liver. A high level of
LDL is
directly related to heart disorders.
Increasing the ratio of polyunsaturated to saturated fatty acids in the diet
has a
beneficial effect in lowering blood cholesterol. A strong positive lowering
influence of
monounsaturated fatty acids, chiefly oleic acid, on cholesterol level has also
been found.
Oils rich in oleic acid such as rapeseed oil and olive oil are suitable for a
cholesterol-
reducing diet as well as those with a high polyunsaturated fatty acid content
such as
sunflower oil.
The interaction of fats, health and disease is further complicated since it
appears that
fatty acids found in fish oils have quite beneficial effects in protecting
against heart
disease and possibly against various joint problems such as a some forms of
arthritis.
These are known as Omega-3 fatty acids and many dietary recommendations
today
include regular consumption of oily fish to increase the intake of these
particular fatty
acids.
BALANCING THE PARADOX
The recognition that high consumption of starch, fat and protein leads to
increased body
mass has led to the development of an entire diet industry with various dietary
combinations
being proposed to control body weight and improve health. In addition many
Government
Departments have published guides to healthy eating and weight control.
Reduction of fat intake is obviously one solution. This has led to general
recommendations
in both the USA and the EU that people should not obtain more than 30% of their
total
calories as fat. Moreover they should limit the intake of saturated fatty acids
to less than
10% of the calorie intake
Increased consumption of unsaturated fatty acids in oils of vegetable origin
and from fish
seems to have desirable benefits and has the advantage that foods with
attractive flavors
can still be consumed.
Reduction of starch intake is another possibility as this will force the body
to use more fat
as an energy source and less will be available to be deposited in the body.
Probably the best advice for the majority of the population however is simply
to eat a well-
balanced diet that includes ample amounts of all essential nutrients, fresh
fruits and vegetables
and regular exercise.
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This Week's Edition, July 3, 2002
Article: Fats: A nutritional
Paradox, III
By Dr. Clifford A. Adams
Recipes: TOMATOES
Tomato-garlic Brochette
Tomato Salad
Cold Tomato Soup
Pasta with Tomatoes, Olives and Artichokes
For this week's edition, you may visit:
www.eclecticcooking.com/CookingRecipes.htm
This week's recipes:
http://www.eclecticcooking.com/whatnew.htm
You may also submit your recipes directly on to our site here:
http://eclecticcooking.community.everyone.net
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Hot Tip
A pinch of bicarbonate of soda (baking soda) added to cream that
has turned slightly sour will sweeten it. Add the soda before beating
the cream.
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Drink Bar
Elderberry Drink
2-1/2 cups (5 dl / 625 ml /20 fl oz ) Elderberry juice
2 bottles of bubbly wine Verde or Prosecco (or other
sparkling white wine)
Club Soda
Vodka (optional)
Lime
Strawberries
Sprigs of lemon balm (or mint)
Place ice cubes in the bottom of a punch bowl. Pour the Elderberry
juice and then the sparkling white wine. Add club soda to your taste
and a little vodka if desired.
Wash the lime and strawberries, quarter the strawberries and slice the
lime, add the lemon balm or mint and serve.
You may also let the fruit marinate in the elderberry juice for an hour
before adding the other ingredients.
Sangria
(Serves 20)
There are many versions of Sangria; here is another version for you
to try.
2 bottles of red wine e.g. Rioja
1-1/2 cups (3 dl / 375 ml / 12 oz) Tequila
1-1/2 cups (3 dl / 375 ml / 12 oz) Drambuie
1 orange with 8 cloves stuck into the orange
4 limes cut into thin slices
2 peaches or nectarines halved and sliced thinly
1 pineapple, peeled, cored and cut into cubes
10 Kiwi fruits, peeled and cut into cubes
3 Sticks cinnamon
Place two large blocks of ice in the bottom of a punch bowl.
Place all ingredients in the bowl and mix well. Serve
immediately.
Don¹t forget to serve this drink with a long spoon so the fruit
can be eaten.
Note: You can make your own ice blocks by filling two large plastic
containers of ca. 1 quart sizes or use milk cartons which have been
thoroughly washed. Fill them with water and freeze them overnight.
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Our Health and Nutrition links:
http://eclectic-healthy-cooking.subportal.com/health/
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Joke / Story of the Week
We are still on about how things were in the 1500's, but nearing the
end . Thanks to Jenny Hoolihan in U.K.
Houses had thatched roofs - thick straw-piled high - with no wood
underneath. It was the only place for animals to get warm, so the
dogs, cats and other small animals (mice and bugs) lived on the
roof. when it rained, it became slippery and sometimes the animals
would slip and fall off the roof - therefore, the saying, "It's raining
cats and dogs!"
There was nothing to stop things from falling into the house. This
posed a real problem in the bedroom where bugs and other
droppings could really mess up your nice, clean bed. Hence, a bed
with big posts and a sheet hung over the top afforded some
protection. That is how canopy beds came into existence.
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Next Week's Issue, July 17, 2002
EclecticCooking.com is on VACATION! We're really pooped, so we are
taking a short week off. It will also be the publisher's (Lars) birthday
next
week too so it is good timing. We hope you won't miss us too much! : )
The Recipe of the Week will be updated next week and maybe a few minor
updates on Wednesday. Lydia is already in Oregon visiting
family...couldn't
wait! Happy 4 of July everyone! (for you Americans.)
BTW there will be four newsletters this July anyway as there are 5 Wednesdays
this month.
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Thank you.
Recipes and articles can be Emailed to Lydia Jensen, editor: Lydiajj@get2net.dk
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What do you think of our newsletter? Do you have any comments about the
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(For advertising please contact, Lars@eclecticcooking.com
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Copyright 2002 Eclectic Cooking
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