Newsletter June 26, 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, June 26, 2002
=> Amazon goes too far...
=> New eBook for members; "A Healthier You"
=> Article;
Fats: A nutritional Paradox, II 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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Amazon goes too far!
Amazon.com has really started to drop some prices! We saw a knife set for up to
91 percent off while there was all sorts of other "goodies"; 71 percent off on pans,
59 percent off on an espresso machine etc.
Summer Clearance Blowout:
http://www.amazon.com/exec/obidos/redirect?tag=eclecticcooki-20&path=tg/browse/-/284507
There is also a guide to ice-cream makers! We are eating so much ice-cream it's
coming out of our ears. (Only fattening until tomorrow!) The chocolate ice-cream
is almost heaven like.
Amazon now also has FREE shipping on anything over 50 dollars! (used to be for
over 100 dollars.)
Start here for the "Ice-Cream guide":
http://www.amazon.com/exec/obidos/redirect?tag=eclecticcooki-20&path=tg/feature/-/32341
Cook books:
http://www.amazon.com/exec/obidos/redirect?tag=eclecticcooki-20&path=tg/browse/-/6
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New eBook for members!
We have put together a small eBook, "A Healthier You", for our members, again. A little bit
of everything has been added into this eBook relating to health and nutrition and some of you
may notice some articles featured in our past newsletters.
You may read your copy in the Members' Section here (no download needed, online version):
http://www.eclecticcooking.com/MembersOnly/membersOnly.htm
If you are interested in the Members' Privileges program and want to know
more about this feature please go here:
http://www.eclecticcooking.com/EclecticCookingMembersPrivileges.htm
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Article:
FATS: A Nutritional Paradox, part II
Dr. Clifford A. Adams
DIGESTION OF FAT
In Western Europe 60-100 g of fats is the average daily intake and this is mainly in
the form of triglycerides which must be processed in the digestive tract to become
available to the body. Fat in food passes through the stomach and digestion takes
place mainly in the small intestine. Dietary fats are insoluble in water yet the contents
in the digestive tract are a water-based mixture. Digestive enzymes are also water-
soluble proteins, so fat digestion immediately poses some difficulties. Fortunately
other components in the digestive tract such as bile fluids and phospholipids are
powerful emulsifying agents and help bring the dietary fat into an emulsion where it
can be broken down by the digestive enzymes. Free fatty acids and monoglycerides
released after enzyme digestion are still not very water-soluble and they would be
absorbed very poorly from the digestive tract in their free state.
More rapid complete absorption is brought about through the formation of very small
highly stable units in the digestive tract called micelles. These maintain the products of
fat digestion in a water-soluble form. These micelles carry fatty acids and
monoglycerides to the wall of the digestive tract for absorption. After the digested fat
is absorbed through the intestinal wall it is reconstituted into triglycerides. These are
transported in the blood to the liver for metabolism and any unneeded fat is stored in
fat deposits in the body tissues.
PROBLEMS OF FATS IN FOODS
There are two basic problems caused by fats in foods. One is the deterioration of food
quality brought about by oxidation of fat in foods and the development of rancidity. The
second problem is the interaction between dietary fat and health and disease. This is one
of the most active areas of biochemical, nutritional and medical research today.
Nevertheless the role of dietary fat in health and disease remains one of considerable
controversy
Fat Oxidation and Rancidity
Rancidity is a familiar indication of the deterioration of fats and oils. In dairy products
rancidity is usually the result of breakdown of the triglycerides by micro-organisms to
release short-chain fatty acids which have unpleasant odours and flavours. In other fats
and oils, and the fatty parts of meat and fish, rancidity is the result of the oxidation of the
unsaturated fatty acids.
Fats and oils exposed to the atmosphere and heating over a long period also undergo
polymerisation reactions. This is particularly important in frying oils. Polymerised oils are
very poorly digested and so lose a lot of nutritional value. There is no hard evidence that
polymerised oils are toxic and fried foods have a long history of safe use. Any health
concerns over fried foods relate more to the quantity of fat consumed in the food rather
than to concerns about polymerisation.
Fat oxidation is undoubtedly one of the major causes of food spoilage. It is of great
economic concern to the food industry because it leads to the development in fat-
containing foods of various flavours and off-odours generally called rancid. In addition
oxidation can decrease the nutritional quality of food and certain oxidation products are
potentially toxic. On the other hand, under certain conditions a limited degree of fat
oxidation is sometimes desirable as in aged cheeses and some fried foods. It is probably
not a good idea to deliberately consume large quantities of rancid fats. However this is
not very likely as humans generally reject rancid foods.
There has been an enormous amount of scientific research directed towards controlling
oxidation in fats. Development of rancidity in fats can be retarded by careful processing
procedures such as avoiding high temperatures and excluding air. This is not always
possible and some fatty foods such as biscuits and pastry are particularly susceptible to
rancidity as their structure necessarily exposes the maximum surface of the fat to the
atmosphere.
One of the major successes of food research has been to develop products known as
antioxidants which can massively extend the shelf life of fats. Antioxidants are
compounds added in very small quantities to fats (usually in mg/k) and can significantly
delay the onset of oxidation and the development of rancidity. Literally hundreds of
compounds both natural and synthetic have antioxidant properties. However only a
limited number of antioxidant compounds are used in foods as they are considered as
food additives and their use is regulated in most countries.
Antioxidants are not a panacea and have to be used with care as they do not abolish
rancidity but significantly delay its appearance. Furthermore antioxidants cannot reverse
rancidity so it is pointless treating rancid foods with an antioxidant in the hope of
recovering the original quality. In terms of fat oxidation and development of rancidity,
prevention is not only better than cure it is the only cure.
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This Week's Edition, June 26, 2002
Article: Fats: A nutritional Paradox, II
By Dr. Clifford A. Adams
Recipes: STRAWBERRIES
Chocolate Strawberries
Strawberry Mousse
Strawberry Whip
Frosty Strawberry Squares
Strawberry Shortcake
Strawberry Rhubarb Sauce
Marinated Strawberries with Marscarpone Cream
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 Greek remedy to keep wasps away.
Place ground cinnamon in a little aluminum (aluminium) foil or or
small foil container. Light the cinnamon; this will emit a smoky
fragrance which wasps do not like and will keep them away
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Drink Bar
New Yorker
3 cl Vodka
5 cl cranberry juice
1 cl lime juice
Pour into a tall glass, add 6-8 ice cubes and shake. Fill
up with apple juice and add a slice of fresh lime.
Passion
1 cl strawberry juice
2 cl Campari
pour into a champagne glass, add 4-6 ice cubes, fill up
with champagne and add a candied cherry.
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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
More facts about the 1500ıs:
People drank ale or whisky out of lead cups. The combination would
sometimes knock a person out for a couple of days. Someone walking
along the road would take the unconscious person home and think he
was dead; they would prepare them for burial. The presumed dead
person was laid out on the kitchen table for a couple of days and the
family would gather around, eat, drink and wait to see if the person
would wake up - hence the custom of holding a ³wake².
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Next Week's Issue, 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
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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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